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
>

"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.

"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
>

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 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