Got Fontina & Raclette
 

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.
Dee Dee

"Dee Randall" > ha scritto nel messaggio
...
> 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.

Perhaps you mean mario Bartali the cyclist?

> 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.

Ohhh! I Am happy for you! Let me know if you enjoy them.

cheers
Pandora

> Dee Dee
>

"Bob Myers" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "Dee Randall" > ha scritto nel messaggio
>> ...
>> > 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.
>>
>> Perhaps you mean mario Bartali the cyclist?
>
> Pandora, the Mario Batali we'd generally think of in the U.S. is
> a chef specializing in Italian food (and of Italian descent, too, but
> he's definitely American - spent some time learning his trade in
> Italy, though). He's on a couple of TV shows on the U.S. Food
> Network, has a number of cookbooks out, etc..
>
> Here's more on "our" Mario Batali:
>
> http://www.foodnetwork.com/food/mari...D_9906,00.html
>
> Bob M.

> Of course!!! Then the name of the italian cyclist is Gino, Gino Bartali,
> not Mario :)))
Thanks
Pandora
>

"Pandora" > wrote in message
...
>
> "Dee Randall" > ha scritto nel messaggio
> ...
> > 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.
>
> Perhaps you mean mario Bartali the cyclist?

Pandora, the Mario Batali we'd generally think of in the U.S. is
a chef specializing in Italian food (and of Italian descent, too, but
he's definitely American - spent some time learning his trade in
Italy, though). He's on a couple of TV shows on the U.S. Food
Network, has a number of cookbooks out, etc..

Here's more on "our" Mario Batali:

http://www.foodnetwork.com/food/mari...D_9906,00.html

Bob M.

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.

Isaac

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 *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Wayne Boatwright" > ha scritto nel messaggio
...
> 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.
>

I eat Raclette also without cooking. I love its taste!
Pandora
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> Give me a smart idiot over a stupid genius any day.
> Sam Goldwyn, 1882-1974
>
>
> ---
> avast! Antivirus: Outbound message clean.
> Virus Database (VPS): 0532-3, 08/10/2005
> Tested on: 8/11/2005 9:21:36 PM
> avast! - copyright (c) 1988-2005 ALWIL Software.
> http://www.avast.com
>
>
>

"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

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.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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Tested on: 8/12/2005 5:15:55 AM
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"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.
>
> --
> 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

"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
>

"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

"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
>
>

"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 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

"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

"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
>>>> ...
>>>>>
>>>>> "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
Ohhhhh! Dee Dee! You have finally seen it ! Perhaps is too small the photo.
Pandora

On Fri, 12 Aug 2005 12:25:31 -0400, "Dee Randall"
> wrote:

>
>"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

Dee, QVC hawks something like this although I don't think they call it
a raclette oven. It was less stylish and much larger than this one,
but I think it was less $$$ too. I like the looks of this one, I
prefer the smaller footprint.

TammyM

"TammyM" > wrote in message
...
> On Fri, 12 Aug 2005 12:25:31 -0400, "Dee Randall"
> > wrote:
>
>>
>>"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
>
> Dee, QVC hawks something like this although I don't think they call it
> a raclette oven. It was less stylish and much larger than this one,
> but I think it was less $$$ too. I like the looks of this one, I
> prefer the smaller footprint.
>
> TammyM

The picture was fine. I never go to QVC but I'll look now and then, now
that I know what it is like. So clever, the French. (However, supposing
that they came up with the idea of a raclette oven.)
Just finished putting the raclette on bread under the broiler and having
with some really strong coffee for the afternoon 'social event.
Mon Dieu!
in between/while getting a chicken in the oven - Thai style - rubbed with
coriander, garlic, lime and salt, stuffed with the lemon rind and garlic.
Hope it's good.
Dee Dee

On Fri, 12 Aug 2005 15:08:51 -0400, "Dee Randall"
> wrote:

>The picture was fine. I never go to QVC but I'll look now and then, now
>that I know what it is like. So clever, the French. (However, supposing
>that they came up with the idea of a raclette oven.)

No, the Swiss did! <grumble grumble>

>Just finished putting the raclette on bread under the broiler and having
>with some really strong coffee for the afternoon 'social event.

You heathen! Raclette is eaten with white wine or with hot tea.
Coffee, ye gods!

Nathalie *in Switzerland* <g>

"Nathalie Chiva" > wrote in
message ...
> On Fri, 12 Aug 2005 15:08:51 -0400, "Dee Randall"
> > wrote:
>
>>The picture was fine. I never go to QVC but I'll look now and then, now
>>that I know what it is like. So clever, the French. (However, supposing
>>that they came up with the idea of a raclette oven.)
>
> No, the Swiss did! <grumble grumble>
>
>>Just finished putting the raclette on bread under the broiler and having
>>with some really strong coffee for the afternoon 'social event.
>
> You heathen! Raclette is eaten with white wine or with hot tea.
> Coffee, ye gods!
>
> Nathalie *in Switzerland* <g>

Yep, I usually have cheese with wine, and I think white wine is for sissys!
Give me a glass of hearty red every time!
It was just too early in the day for me to start on wine. particulary when
there was cooking to do. You see, if I have one glass, I want more!
As for hot tea with cheese! Ye Gods! Nope, not in my lifetime.
(:>}
Dee Dee

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.

"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

Dee Randall wrote:

> 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

You're welcome! Raclette is one of my favorite meal. I find it funny
that somebody would buy raclette cheese without knowing what a raclette
is. The word raclette comes from "racler" - scrape in French - since
you would melt the surface of a half wheel of cheese, and then scrape
the bubbling cheese over a plate of potatoes.

Mite
http://www.shopncook.com
Shop'NCook - Grocery shopping and recipe organizer

"Mite" > wrote in message
oups.com...
>
> Dee Randall wrote:
>
>> 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
>
> You're welcome! Raclette is one of my favorite meal. I find it funny
> that somebody would buy raclette cheese without knowing what a raclette
> is. The word raclette comes from "racler" - scrape in French - since
> you would melt the surface of a half wheel of cheese, and then scrape
> the bubbling cheese over a plate of potatoes.
>
> Mite
> http://www.shopncook.com
> Shop'NCook - Grocery shopping and recipe organizer


I find it funny
> that somebody would buy raclette cheese without knowing what a raclette
> is.

Heck, I didn't even know what raclette cheese was/is, let alone a raclette
is.
But here on rfc, one learns all sorts of 'yummy' things.
Like, on food network I learned what a panini grill was, etc. etc. etc.
I'm getting way too many appliances!
Thanks again & merci, it's fun to learn all these new things and have a
world of experience.
Dee Dee

On Tue, 16 Aug 2005 07:06:06 -0400, Dee Randall wrote:
>
> "Mite" > wrote in message

> I find it funny
> > that somebody would buy raclette cheese without knowing what a raclette
> > is.
>
> Heck, I didn't even know what raclette cheese was/is, let alone a raclette
> is.
and if you've never heard of it... it's just a name, like Monterey
Jack.
> But here on rfc, one learns all sorts of 'yummy' things.
> Like, on food network I learned what a panini grill was, etc. etc. etc.
> I'm getting way too many appliances!
> Thanks again & merci, it's fun to learn all these new things and have a
> world of experience.

I'm wondering if you could put a big hunk of the cheese under the
broiler for a minute or two and scrape off the melted stuff just like
you would with a real raclette. Didn't they originally melt raclette
do it in front of the fire in a fireplace?

On Tue 16 Aug 2005 03:23:55p, sf wrote in rec.food.cooking:

> On Tue, 16 Aug 2005 07:06:06 -0400, Dee Randall wrote:
>>
>> "Mite" > wrote in message
>
>> I find it funny
>> > that somebody would buy raclette cheese without knowing what a
>> > raclette is.
>>
>> Heck, I didn't even know what raclette cheese was/is, let alone a
>> raclette is.
> and if you've never heard of it... it's just a name, like Monterey
> Jack.
>> But here on rfc, one learns all sorts of 'yummy' things.
>> Like, on food network I learned what a panini grill was, etc. etc.
>> etc. I'm getting way too many appliances!
>> Thanks again & merci, it's fun to learn all these new things and have
>> a world of experience.
>
> I'm wondering if you could put a big hunk of the cheese under the
> broiler for a minute or two and scrape off the melted stuff just like
> you would with a real raclette. Didn't they originally melt raclette
> do it in front of the fire in a fireplace?

Yes, you could. Yes, they did.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974