Case (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
case) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomsecrets2017-01-05 06:45 pm
case) wrote in fandomsecrets2017-01-05 06:45 pm
[ SECRET POST #3655 ]
⌈ Secret Post #3655 ⌋
Warning: Some secrets are NOT worksafe and may contain SPOILERS.
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[Criminal Minds]
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(Duck tales reboot)
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[Ripper Street]
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06.
[Great British Bake Off, series 6]
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07.
[Stitchers]
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Notes:
Secrets Left to Post: 01 pages, 13 secrets from Secret Submission Post #522.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.
Re: Pressure Cooker/Slow Cooker
For the traditional: The main draw is bread. It should be something decently crusty that will hold up under the weight of the cheese, so french breads and potato breads are popular. Vegetables like lightly steamed broccoli, cauliflower, or fried potato tend to be the go-to. For meat eaters, you can try different salamis or summer sausage, and I imagine some types of vegetarian sausages or Quorn chicken pieces might actually be quite nice.
For the more offbeat: Some people like to use pretzels or fancy crackers. I have heard that things like apple slices, grapes, or pineapple chunks go well if you want to experiment with fruit. I have also heard of some pretty outlandish things like cutting up fast food burgers or fried chicken or waffles with syrup and dipping those in the cheese- though I have to assume those fondue versions didn't use wine.
Basically you dip in anything you think would be good covered in cheese, keeping in mind the types of cheese you used and whether or not you chose to add wine.