"Pandora" > wrote in message
...
>
> "Dee Randall" > ha scritto nel messaggio
> ...
>>
>> "Pandora" > wrote in message
>> ...
>>>
>>> "Dee Randall" > ha scritto nel messaggio
>>> ...
>>>>
>>>> "Pandora" > wrote in message
>>>> ...
>>>>>
>>>>> "Dee Randall" > ha scritto nel messaggio
>>>>> ...
>>>>>>
>>>>>> "Wayne Boatwright" > wrote in message
>>>>>> ...
>>>>>>> On Fri 12 Aug 2005 05:09:10a, Dee Randall wrote in rec.food.cooking:
>>>>>>>
>>>>>>>>
>>>>>>>> "Wayne Boatwright" > wrote in message
>>>>>>>> ...
>>>>>>>>> On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
>>>>>>>>> rec.food.cooking:
>>>>>>>>>
>>>>>>>>>> In article >,
>>>>>>>>>> "Dee Randall" > wrote:
>>>>>>>>>>
>>>>>>>>>>> Yesterday I FINALLY found Fontina from Italy - still with the
>>>>>>>>>>> rind on
>>>>>>>>>>> it stating that it was made in Italy! The cheese-guy was
>>>>>>>>>>> absolutely
>>>>>>>>>>> knowlegeable - reminded me a little of Mario Batali.
>>>>>>>>>>> And Pandora, I found the Raclette you mentioned. I bought t
>>>>>>>>>>> both.
>>>>>>>>>>> One of them was $15 a lb., I forget which. I didn't buy a lot --
>>>>>>>>>>> tee
>>>>>>>>>>> hee. Looking forward to eating it.
>>>>>>>>>>
>>>>>>>>>> Raclette is, IMO, not a very good tasting cheese unless it's been
>>>>>>>>>> "cooked". If it has been, it's wonderful.
>>>>>>>>>>
>>>>>>>>>> Put a butter-pat slice on a cracker and nuke it 'till it bubbles.
>>>>>>>>>> Or
>>>>>>>>>> run it under yout broiler-toaster oven. Be careful not to remove
>>>>>>>>>> the
>>>>>>>>>> skin from the roof of your mouth.
>>>>>>>>>
>>>>>>>>> I thought the whole point of raclette cheese was to
>>>>>>>>> grill/melt/scrape
>>>>>>>>> off for serving. It's meant to be a melting cheese and not for
>>>>>>>>> eating
>>>>>>>>> cold or room temp.
>>>>>>>>>
>>>>>>>>> --
>>>>>>>>> Wayne Boatwright *¿*
>>>>>>>>> ____________________________________________
>>>>>>>> I'm glad you all told me this, because even tho we like stinky
>>>>>>>> cheese,
>>>>>>>> we both said that this tasted like cheese that's over-ripe.
>>>>>>>> We'll try your suggestions.
>>>>>>>> THANK YOU!
>>>>>>>> Dee Dee
>>>>>>>
>>>>>>> Although Pandora might prefer to eat raclette cheese without heating
>>>>>>> or
>>>>>>> melting, the following specialized equipment would indicate how
>>>>>>> popular it
>>>>>>> is to melt the cheese as it's eaten.
>>>>>>>
>>>>>>> http://tinyurl.com/crrxg
>>>>>>>
>>>>>>> I have eaten it this way served in a restaurant that specialized in
>>>>>>> fondue
>>>>>>> and raclette and find it's a wonderful cheese.
>>>>>>>
>>>>>
>>>>> Oh yes! I have Raclette oven! On the top you can cook, meat, sausages,
>>>>> bread and peppers. Gnam Gnam -Yum Yum
>>>>> Pandora
>>>>>
>>>>> -------------------------------
>>>>>>> --
>>>>>>> Wayne Boatwright *¿*
>>>>>>
>>>>>> Yes, there's something for every situation; I'm smiling in amazement.
>>>>>> These are happy little things that just make my day!
>>>>>> Dee Dee
>>>>>>
>>>> Dear Pandora,
>>>> What is a Raclette oven?
>>>> (:-) (:-)
>>>> Dee Dee
>>>
>>> I call it Raclettiera. If you have seen the web site of Wayne, is the
>>> second in the photos and the Americans call it "raclette oven" (as I
>>> could see).. Tell me if you see, otherwise I send you a photo of mine.
>>> Pandora
>>>>
>>
>> No, Pandora, I can't locate Wayne's website. My email is listed above.
>> grazie infinite ,
>>
>> Dee Dee
>
> Dee Dee, the web site is written some lines over this ))
> http://tinyurl.com/crrxg
> Pandora
>
Whoa! This is really somethin'. I've never in my life seen anything like
this. I like it!
Thank you.
Dee Dee