"Mite" > wrote in message
oups.com...
> Dee Randall wrote:
>> 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
>
> In Switzerland, raclette is melted and eaten with potatoes boiled in
> their skin, with fresh ground black pepper and pickles.
> If you don't have a raclette oven, use a cold plate that goes into the
> oven, put a quarter-inch-thick slice of raclette cheese on it - don't
> cut out the edges, they are the best part, they become crispy when
> melted! Melt it in a warm oven with only top heat (420F or more), until
> it is melted all through and maybe took a little color.
> Always use a cold plate for each new batch, otherwise the cheese will
> be swimming in a bath of fat.
>
> Mite
> http://www.shopncook.com
> Shop'NCook - Grocery shopping and recipe organizer.

Hey, Mite, I like to hear different ways people prepare a food that I have
no knowledge about in the first place. I also would never have thought to
leave the edges on, I cut them off, sad to say, but there's still some left!
Thanks so much,
Dee Dee