Got Fontina & Raclette

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

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?

Quoted message said:

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

Quoted message said:

Dee Dee

"Bob Myers" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

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/mario_batali/0,1974,FOOD_9906,00.html

Bob M.

Quoted message said:

Of course!!! Then the name of the italian cyclist is Gino, Gino Bartali,
not Mario 🙂))

Thanks
Pandora

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

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/mario_batali/0,1974,FOOD_9906,00.html

Bob M.

In article <[email hidden]>,

Dee Randall said:

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:

Quoted message said:

In article <[email hidden]>,

Dee Randall said:

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

---
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" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Dee Randall said:

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

Quoted message said:

--
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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Dee Randall said:

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:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
rec.food.cooking:

Quoted message said:

In article <[email hidden]>,
"Dee Randall" <[email hidden]> 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

---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0532-4, 08/12/2005
Tested on: 8/12/2005 5:15:55 AM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 12 Aug 2005 05:09:10a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
rec.food.cooking:

> In article <[email hidden]>,
> "Dee Randall" <[email hidden]> 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" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 12 Aug 2005 05:09:10a, Dee Randall wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
> rec.food.cooking:
>
>> In article <[email hidden]>,
>> "Dee Randall" <[email hidden]> 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

-------------------------------

Quoted message said:

Quoted message said:

--
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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Fri 12 Aug 2005 05:09:10a, Dee Randall wrote in rec.food.cooking:

>
> "Wayne Boatwright" <[email hidden]> wrote in message
> news:[email hidden]...
>> On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
>> rec.food.cooking:
>>
>>> In article <[email hidden]>,
>>> "Dee Randall" <[email hidden]> 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

-------------------------------

Quoted message said:

Quoted message said:

--
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" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Fri 12 Aug 2005 05:09:10a, Dee Randall wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" <[email hidden]> wrote in message
>> news:[email hidden]...
>>> On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
>>> rec.food.cooking:
>>>
>>>> In article <[email hidden]>,
>>>> "Dee Randall" <[email hidden]> 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

-------------------------------

Quoted message said:

> --
> 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

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
>
> "Wayne Boatwright" <[email hidden]> wrote in message
> news:[email hidden]...
>> On Fri 12 Aug 2005 05:09:10a, Dee Randall wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" <[email hidden]> wrote in message
>>> news:[email hidden]...
>>>> On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
>>>> rec.food.cooking:
>>>>
>>>>> In article <[email hidden]>,
>>>>> "Dee Randall" <[email hidden]> 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

Quoted message said:

No, Pandora, I can't locate Wayne's website. My email is listed above.
grazie infinite ,

Dee Dee

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
>
> "Dee Randall" <[email hidden]> ha scritto nel messaggio
> news:[email hidden]...
>>
>> "Wayne Boatwright" <[email hidden]> wrote in message
>> news:[email hidden]...
>>> On Fri 12 Aug 2005 05:09:10a, Dee Randall wrote in rec.food.cooking:
>>>
>>>>
>>>> "Wayne Boatwright" <[email hidden]> wrote in message
>>>> news:[email hidden]...
>>>>> On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
>>>>> rec.food.cooking:
>>>>>
>>>>>> In article <[email hidden]>,
>>>>>> "Dee Randall" <[email hidden]> 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

Quoted message said:

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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
>
> "Pandora" <[email hidden]> wrote in message
> news:[email hidden]...
>>
>> "Dee Randall" <[email hidden]> ha scritto nel messaggio
>> news:[email hidden]...
>>>
>>> "Wayne Boatwright" <[email hidden]> wrote in message
>>> news:[email hidden]...
>>>> On Fri 12 Aug 2005 05:09:10a, Dee Randall wrote in rec.food.cooking:
>>>>
>>>>>
>>>>> "Wayne Boatwright" <[email hidden]> wrote in message
>>>>> news:[email hidden]...
>>>>>> On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
>>>>>> rec.food.cooking:
>>>>>>
>>>>>>> In article <[email hidden]>,
>>>>>>> "Dee Randall" <[email hidden]> 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" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
>
> "Dee Randall" <[email hidden]> ha scritto nel messaggio
> news:[email hidden]...
>>
>> "Pandora" <[email hidden]> wrote in message
>> news:[email hidden]...
>>>
>>> "Dee Randall" <[email hidden]> ha scritto nel messaggio
>>> news:[email hidden]...
>>>>
>>>> "Wayne Boatwright" <[email hidden]> wrote in message
>>>> news:[email hidden]...
>>>>> On Fri 12 Aug 2005 05:09:10a, Dee Randall wrote in
>>>>> rec.food.cooking:
>>>>>
>>>>>>
>>>>>> "Wayne Boatwright" <[email hidden]> wrote in message
>>>>>> news:[email hidden]...
>>>>>>> On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
>>>>>>> rec.food.cooking:
>>>>>>>
>>>>>>>> In article <[email hidden]>,
>>>>>>>> "Dee Randall" <[email hidden]> 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

Dee Randall said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...
>
> "Dee Randall" <[email hidden]> ha scritto nel messaggio
> news:[email hidden]...
>>
>> "Pandora" <[email hidden]> wrote in message
>> news:[email hidden]...
>>>
>>> "Dee Randall" <[email hidden]> ha scritto nel messaggio
>>> news:[email hidden]...
>>>>
>>>> "Wayne Boatwright" <[email hidden]> wrote in message
>>>> news:[email hidden]...
>>>>> On Fri 12 Aug 2005 05:09:10a, Dee Randall wrote in rec.food.cooking:
>>>>>
>>>>>>
>>>>>> "Wayne Boatwright" <[email hidden]> wrote in message
>>>>>> news:[email hidden]...
>>>>>>> On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
>>>>>>> rec.food.cooking:
>>>>>>>
>>>>>>>> In article <[email hidden]>,
>>>>>>>> "Dee Randall" <[email hidden]> 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" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Randall said:

"Pandora" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...
>
> "Pandora" <[email hidden]> wrote in message
> news:[email hidden]...
>>
>> "Dee Randall" <[email hidden]> ha scritto nel messaggio
>> news:[email hidden]...
>>>
>>> "Pandora" <[email hidden]> wrote in message
>>> news:[email hidden]...
>>>>
>>>> "Dee Randall" <[email hidden]> ha scritto nel messaggio
>>>> news:[email hidden]...
>>>>>
>>>>> "Wayne Boatwright" <[email hidden]> wrote in message
>>>>> news:[email hidden]...
>>>>>> On Fri 12 Aug 2005 05:09:10a, Dee Randall wrote in
>>>>>> rec.food.cooking:
>>>>>>
>>>>>>>
>>>>>>> "Wayne Boatwright" <[email hidden]> wrote in message
>>>>>>> news:[email hidden]...
>>>>>>>> On Thu 11 Aug 2005 09:14:59p, Isaac Wingfield wrote in
>>>>>>>> rec.food.cooking:
>>>>>>>>
>>>>>>>>> In article <[email hidden]>,
>>>>>>>>> "Dee Randall" <[email hidden]> 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

Dee Randall said:

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>

Quoted message said:

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>