On Sat, 29 Apr 2017 09:40:47 -0400, Dave Smith
> wrote:

>On 2017-04-28 9:44 PM, jmcquown wrote:
>> On 4/28/2017 9:26 PM, Dave Smith wrote:
>
>>>>
>>>> Any of this can be done on a stovetop, BTW. No need for a specific
>>>> Fondue pot. But for true fondue you will need some long handled forks
>>>> for dipping the bread and/or meats (smoked sausage) into the hot
>>>> melted cheese.
>>>>
>>>
>>> Chop sticks would probably work. You need decent bread for dipping.
>>>
>>>
>> Chop sticks? Did you just turn into dsl1?
>
>Nope. Just pointing out that it is not absolutely necessary to have the
>long forks for a fondue. If someone has a pot and the ingredients they
>do not need to be deterred by the lack of special forks.
>
>
> > Why complicate things? Just
>> use the long handled fork. And of course you need good (not merely
>> decent) bread for dipping in hot melted cheese.
>
>
>
>Are you underrating decency?
>
>
>
>> I promise, if you make it from scratch using good quality cheese it
>> wouldn't really be like that "stadium cheese sauce". Whatever that is.
>
>Have you never seen the sort of stuff they foist as nachos at stadium
>and fairs. The put some nacho chips in a little cardboard box and pour
>some insipid gooey cheese sauce over them.

A big platter of nachos was what my wife and I shared on our first
date. Where she lived on Lung Guyland there was a restaurant named
Chicago's, she suggested we go there for nachos, and they were very
good.