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KaiGywer
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Ever Had Raclette?

Thu May 10, 2007 1:27 am

So I was reading Civ-Av, and came across this:
Better Than A Raclette-Swiss Sky Thread 9! (by RootsAir May 9 2007 in Civil Aviation)

This made me think back to Norway, where I've had raclette a few times. I might just buy one of those griddles as it is damn good and can be very healthy  Smile

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NWADC9
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RE: Ever Had Raclette?

Thu May 10, 2007 1:32 am

Very innovative. Never heard of such a thing, but I bet it'd be a big hit at parties!  Smile
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JJJ
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RE: Ever Had Raclette?

Thu May 10, 2007 1:36 am

I bought one of those thingies the first time I went to Geneva, there's raclette available here in both Auchan and Carrefour so we have a go at it every two months or so.

Raw raclette cheese smells awful, but the stink goes when it melts. Ah, those clever Swiss Big grin
 
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RE: Ever Had Raclette?

Thu May 10, 2007 1:41 am

Raclette? Never heard of it!

Here's on I happened to picture, back in 2005:
http://www.petitcomite.ch/html/internet/051231nouvelan/100_0052.jpg
http://www.petitcomite.ch/html/internet/051231nouvelan/100_0038.jpg

And here's my PERSONAL recipe. Get the melted chese right on top of that!
http://www.petitcomite.ch/html/internet/051231nouvelan/100_0051.jpg

Hmmm!!!!!!

[Edited 2007-05-09 18:46:20]
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KaiGywer
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RE: Ever Had Raclette?

Thu May 10, 2007 1:52 am

Never tried it with the real Swiss cheese, but only with mozzarella. Grill the chicken, pork, beef on top, along with various vegetables, pour the cheese over, and yum yum.
“Once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, an
 
carmenlu15
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RE: Ever Had Raclette?

Thu May 10, 2007 1:53 am

 drool   drool   drool 

Ok guys, for the next support meet let's get Phil to cook...
Don't expect to see me around that much (if at all) -- the contact link should still work, though.
 
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RE: Ever Had Raclette?

Thu May 10, 2007 1:58 am

Quoting PipoA380 (Reply 3):
And here's my PERSONAL recipe. Get the melted chese right on top of that!

I recognize the onions, but what is the other stuff?  Smile
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RE: Ever Had Raclette?

Thu May 10, 2007 2:07 am

Quoting PipoA380 (Reply 3):
Here's on I happened to picture, back in 2005:

Oh man. It makes me want raclette so badly! Had it three times in one week during Spring Break this year in Switzerland. Une bonne religieuse, s'il vous plait!

Quoting KaiGywer (Thread starter):
This made me think back to Norway, where I've had raclette a few times.

That's like combining grillade and raclette. Looks tempting, but I'd put meat up there instead of vegetables. Maybe some nice veal sausage, and some pork. mmmmmm.

Quoting KaiGywer (Reply 6):

I recognize the onions, but what is the other stuff?

Potatoes, cornichons (small, sour pickles for our American friends), and pepper.

My cousin eats raclette with ketchup. It's not terrible, but kind of odd.

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RE: Ever Had Raclette?

Thu May 10, 2007 2:13 am

Quoting Carmenlu15 (Reply 5):
Ok guys, for the next support meet let's get Phil to cook...

Waiting for you guys to come!! I'll set the table in the meantime!

Quoting KaiGywer (Reply 4):
Never tried it with the real Swiss cheese, but only with mozzarella. Grill the chicken, pork, beef on top, along with various vegetables, pour the cheese over, and yum yum.

Damn, Kai! That's not raclette, that's what you guys THINK is raclette! Real raclette is with potatoes! Come on over here and I'll show ya!

Quoting KaiGywer (Reply 6):
I recognize the onions, but what is the other stuff? Smile



Quoting ANITIX87 (Reply 7):
Potatoes, cornichons (small, sour pickles for our American friends), and pepper.

You almost got it Tis, you just missed the powdered garlic!!  goodvibes 
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chachu201
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RE: Ever Had Raclette?

Thu May 10, 2007 2:16 am

Nah nah nah, boys, all of your recipes are rubbish! What you want is my mums Raclette Pie.... mmmmmmmmmm...

Its potatoes, with raclette, olives and a little onion, all in a puff pastry case. Tasty!
 
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RE: Ever Had Raclette?

Thu May 10, 2007 2:21 am

Quoting Chachu201 (Reply 9):
Its potatoes, with raclette, olives and a little onion, all in a puff pastry case. Tasty!

 grumpy  You're all fired for making me hungry...
Don't expect to see me around that much (if at all) -- the contact link should still work, though.
 
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RE: Ever Had Raclette?

Thu May 10, 2007 2:27 am

Quoting Carmenlu15 (Reply 10):
You're all fired for making me hungry...

 
David L
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RE: Ever Had Raclette?

Thu May 10, 2007 2:35 am

Quoting PipoA380 (Reply 3):
Here's on I happened to picture, back in 2005:

Now, that's more what I think of as raclette but I really don't like heaps of melted cheese so I may not have been paying attention. Makes me feel like  vomit  just looking at it but everyone else seems to love it, so... biggrin 
 
SkyGourmet
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RE: Ever Had Raclette?

Thu May 10, 2007 2:49 am

I had raclette a few times . The problem is the whole house smells like burnt cheese for a few days afterwards .

[Edited 2007-05-09 19:51:03]
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ME AVN FAN
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RE: Ever Had Raclette?

Thu May 10, 2007 3:03 am

Quoting SkyGourmet (Reply 13):
a few times

I never had raclette and cheese fondue only twice. I prefer to have this one as a nice alternative :
-
Fondue Bourguignonne, Beef Fondue
-

Tender, thinly-sliced pieces of beef are cooked in a combination of butter and cooking oil then dipped in flavourful sauces.

I N G R E D I E N T S
3 pound piece boneless beef sirloin or tenderloin
Cooking oil (canola or other vegetable oil)
Butter

I N S T R U C T I O N S
Trim the fat from the mean; cut into bit-size cubes. Keep refrigerated until 20 minutes before cooking. (Meat can be marinated, try this recipe for Sesame Soy Marinade for Beef Fondue)

Fill a metal fondue pot about 1/2 full with half oil and half butter (you can use oil only, if you prefer). Heat the oil/butter on the stove until is about 360 degrees. If you are using the butter and oil combination then heat slowly until the butter bubbles and the mixture turns a golden color.

Set the fondue pot on the stand over a moderately high direct heat and maintain the heat.

To Serve:
Each guest spears a cube of beef with a fondue fork, holds it in the hot oil until cooked to the desired doneness usually 1 to 3 minutes. Dip in good sauces like this one.

Sour Cream Mustard Sauce
1/2 pint sour cream
1/2 mayonnaise
1/4 cup prepared mustard
1 tablespoon finely chopped onion
Dash of Hot Pepper Sauce, such as Tabasco

-----------------------------------------------------------------------------------------------------------------------------------------------------------
-
and an alternative recipe :
-
2 pounds fillet steak
Vegetable oil
Curried Chutney Sauce, recipe follows
Bearnaise Sauce, recipe follows
Barbecue Sauce, recipe follows

Cut the steak into 3/4-inch cubes and arrange on platter. Fill a fondue pot half full with vegetable oil. Heat on stove and transfer to burner. To serve, the meat is picked up with fondue fork and immersed into hot oil until cooked to desired doneness. Once cooked, the meat is dipped into accompanying sauces.

Curried Chutney Sauce:
1/2 cup plain yogurt, drained in cheesecloth
1/2 cup mayonnaise
1/2 cup mango chutney, drained and chopped
1 teaspoon fresh lime juice
2 teaspoons toasted curry powder
2 tablespoons minced red onion
1/4 teaspoon cayenne toasted

Combine all ingredients in a food processor and pulse 2 or 3 times. Adjust seasoning. Chill the sauce, covered, for at least 2 hours and up to 3 days. Transfer the sauce to a serving dish.
Yield: 1 1/2 cups

Bearnaise Sauce:
1/4 cup white wine vinegar
1/4 cup dry white wine
1 tablespoon minced shallots
1 tablespoon dried tarragon
3 egg yolks
Salt and pepper
1/2 pound (2 sticks) unsalted butter, melted in saucepan
2 tablespoons minced fresh tarragon

In a small saucepan combine vinegar, wine, shallots, and dried tarragon and simmer over moderate heat until reduced to 2 tablespoons of liquid. Cool and strain through a fine sieve.
In the top of a double boiler or a heatproof bowl, whisk the egg yolks until they become thick and sticky. Whisk in the reduced vinegar mixture, salt, and pepper. Place the pan or bowl over a saucepan of simmering, not boiling, water. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy, dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whip.
While whisking the yolk mixture, gradually pour in the melted butter, a tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom of the melted butter.
Season the sauce, to taste, with fresh tarragon, salt, and pepper. To keep the sauce warm, set the pan or bowl in lukewarm water or in a thermos.
Yield: 1 to 1 1/2 cups

Barbecue sauce:
1 tablespoon vegetable oil
3 tablespoons onion, finely minced
1 garlic clove, finely minced
2 cups chili sauce
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1 tablespoon dark brown sugar
1 teaspoon lemon juice
2 tablespoons water
Pinch red pepper flakes
Salt

In a medium saucepan heat oil. Add onions and garlic and saute until softened. Add rest of the ingredients and cook at a simmer for about 15 minutes. Thin out with water if necessary.
Yield: 2 cups

Wine Suggestions: White Wines: Fendant; Sancerre; Pouilly Fume Red Wines: Georges Duboeuf Beaujolais, chilled
-
----------------------------------------------------------------------------------------------------------------------------------------------------------
-

-
-----------------------------
you might decide in favour of the "Fondue Chinoise" :
--
A general rule when serving hot pot is to keep the broth bland and the dips spicy. The beauty of this combination is that it allows guests to season the food according to their own taste. On the other hand, there are no hard and fast rules. Feel free to adapt the basic broth recipe as desired.
INGREDIENTS:
* 1 - 1 1/2 pounds flank steak
* 6 cups water
* 2 packages beef bouillion
* 2 tablespoons white wine
* 2 tablespoons soy sauce
* 1 green onion
* 2 slices ginger
* Optional - White Pepper, one turn of the pepper mill

PREPARATION:
Cut the beef into paper thin rectangular slices. (Freeze the beef for 1 -2 hours to make cutting easier, or ask the butcher to cut it for you).

Prepare the side dishes (see suggested list below), washing and draining the vegetables.
If using in the fondue, cut the mushrooms into bite-sized pieces. Shred the lettuce or chop as desired.

Lay the beef and side dishes on separate platters on the table. Place the dipping sauces on the table in small individual bowls.

Make sure each guest has a complete place setting, including a dipping fork (color-coded if possible) and a small bowl for placing the cooked food.

Combine the water and beef bouillion and bring to a boil. Turn down to a simmer and add the white wine, soy sauce, green onion, and ginger. Transfer enough broth so that the fondue pot is approximately 2/3 - 3/4 full. (How much broth you need will depend on the size of the fondue pot).

Place the fondue pot on the burner, and keep it simmering throughout the meal. Keep the remaining broth warming on the stovetop.

Use dipping forks to cook the food in the hot broth, and then dip in the sauces as desired.

Suggested Side Dishes (to be enjoyed as is or cooked in the broth if desired):
baby corn
fresh mushrooms
bean thread noodles (cook them in the broth at the end of the meal)
lettuce
Mango Chutney
It's not traditional, but you can also serve crusty bread for dunking in the broth, or try this recipe for Ox-tongue Biscuits

Suggested Dips:
Soy sauce, Soy with Ginger Dressing, Sesame Paste, preserved bean curd, Hot Mustard, Chili Oil, Peanut Sauce, or your favorite hot sauce
-
 
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RE: Ever Had Raclette?

Thu May 10, 2007 3:15 am

Seems the entire Support crew is hungry Big grin
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RE: Ever Had Raclette?

Thu May 10, 2007 3:37 am

I luuuuuuuuuurve cheese...especially stinky cheese, and Raclette certainly satisfies. It's no Epoisses but I love it nonetheless.

Quoting KaiGywer (Thread starter):
and can be very healthy

...when Raclette isn't involved Wink

Quoting KaiGywer (Thread starter):
This made me think back to Norway, where I've had raclette a few times

Raclette? En Norvege? Comment?
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RE: Ever Had Raclette?

Thu May 10, 2007 3:40 am

Quoting MaverickM11 (Reply 16):

...when Raclette isn't involved

Hehe, true if you're talking about the cheese  Smile Raclette is a name for the whole meal also though  Wink

http://en.wikipedia.org/wiki/Raclette

Quoting MaverickM11 (Reply 16):

Raclette? En Norvege? Comment?

First time I had it, but not with Raclette-cheese  Smile
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David L
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RE: Ever Had Raclette?

Thu May 10, 2007 4:18 am

Quoting KaiGywer (Reply 17):
Quoting MaverickM11 (Reply 16):

...when Raclette isn't involved

Hehe, true if you're talking about the cheese Raclette is a name for the whole meal also though

So what is a fondue?

 confused 
 
ANITIX87
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RE: Ever Had Raclette?

Thu May 10, 2007 4:43 am

Quoting David L (Reply 18):
So what is a fondue?

Traditional "Fondue" is a pot of melted cheese in which you dip (usually) bread. Other stuff can be substituted, but bread is what you see most often. "Fondue" means melted.

There's also other types of fondue like Fondue Bourguignonne (beef dunked in oil) though there is nothing technically melted in that.

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RE: Ever Had Raclette?

Thu May 10, 2007 5:25 am

Quoting ANITIX87 (Reply 19):
Traditional "Fondue" is a pot of melted cheese in which you dip (usually) bread. Other stuff can be substituted, but bread is what you see most often. "Fondue" means melted.

There's also other types of fondue like Fondue Bourguignonne (beef dunked in oil) though there is nothing technically melted in that.

The fondue I know is cooking oil in which you dip speared meats and veggies.
“Once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, an
 
David L
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RE: Ever Had Raclette?

Thu May 10, 2007 5:41 am

Quoting ANITIX87 (Reply 19):
Quoting David L (Reply 18):
So what is a fondue?

Traditional "Fondue" is a pot of melted cheese in which you dip (usually) bread. Other stuff can be substituted, but bread is what you see most often. "Fondue" means melted.

There's also other types of fondue like Fondue Bourguignonne (beef dunked in oil) though there is nothing technically melted in that.

It was really a rhetorical question. I thought the picture in the opening post was more like a fondue (things to dip in melted cheese) and the picture PipoA380 posted was raclette (melting cheese and scraping it on to things) but it seems not to be that simple.

There was a small, cheapish restaurant in Geneva, possibly at the junction of Rue de Vermont and Rue de Montbrillant, that did a great Chinese fondue. It's still there but I don't know if it's the same management and/or menu as it's been a few years since I last ate there.
 
LH459
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RE: Ever Had Raclette?

Thu May 10, 2007 5:44 am

MMMMMM, Raclette!

Of course, that's winter food, and it's definitely not winter here in sunny California. Still looks good, though! When I was a boy, my mum preferred to make Raclette with Appenzeller cheese instead of Raclette cheese. I like it either way, but I'm also partial to Appenzeller. I'm sure some Swiss purists would be horrified!  stirthepot 

Quoting Chachu201 (Reply 9):
Its potatoes, with raclette, olives and a little onion, all in a puff pastry case. Tasty!

Sounds like heaven to me, I'll be sure to try that next winter!
"I object to violence because when it appears to do good, the good is temporary; the evil it does is permanent" - Ghandi
 
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KaiGywer
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RE: Ever Had Raclette?

Thu May 10, 2007 5:46 am

Quoting LH459 (Reply 22):
Of course, that's winter food, and it's definitely not winter here in sunny California.

Is it ever?  Smile



(No, 70 degrees does not count as winter  Silly)
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David L
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RE: Ever Had Raclette?

Thu May 10, 2007 5:51 am

Quoting KaiGywer (Reply 20):
The fondue I know is cooking oil in which you dip speared meats and veggies

The fondues I thought I knew involve dipping bread, meat, veg, etc, into hot oil, boiling stock or cheese.

Quoting LH459 (Reply 22):
instead of Raclette cheese

OK, is it the type of cheese that determines whether or not it's raclette or is it the style of preparation/cooking/eating?

Basically, what's the difference between fondue and raclette?

Edit: typo

[Edited 2007-05-09 22:53:00]
 
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RE: Ever Had Raclette?

Thu May 10, 2007 6:19 am

Quoting David L (Reply 24):
Basically, what's the difference between fondue and raclette?

Fondue is usually made with Gruyères cheese and Vacherin cheese, half of each (moitié-moitié is the name, which means half-half). It is melted along with a touch of garlic, some white wine. You then make small bread pieces that you dip into it, and you can put some pepper on it or so. Here's a pic


Raclette is another type of cheese (Raclette cheese) that is melted as well and then you put it over potatoes. You can add paprika, garlic, onion, pepper and so on. Raclette can be done in 2 ways:
1) As in the first picture. It's small squares that you put on a little shovel and that you place under some heat. That way, all can eat together at the same time
http://www.tastingmenu.com/media/2002/20021231-newyears/images/13-raclette.jpg
2) The traditional raclette, as I showed before is made with a "Tome" (which is a half cheese) placed under heat, and then with a knife you take away the top part that has melted. With this technique, one person eats after the other. On this pic, you can see the beginning, when you place it under the heat. It's the same cheese than above, except here it's the whole cheese, not cut into pieces.
http://www.petitcomite.ch/html/internet/051231nouvelan/100_0022.jpg

Hope that makes it clear. Now you shall never make a mistake again when it comes to mixing up fondue and raclette!  Wink
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MaverickM11
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RE: Ever Had Raclette?

Thu May 10, 2007 6:24 am

Quoting KaiGywer (Reply 17):
Raclette is a name for the whole meal also though

Oooh I thought it was only the name for the cheese and that's just how you serve it....although it's good at room temperature too.

Quoting David L (Reply 24):
Basically, what's the difference between fondue and raclette?

Raclette is straight up melted cheese. It's placed near a heat source and the melted cheese is periodically scraped off and put on bread/vegetables/your finger etc.. There's something similar in Mexico and I'm blanking right now what it's called. It's usually just melted cheese sometimes with sausage that is served with tortillas or bread.

Cheese fondue, in the traditional sense, usually is melted cheese as well as a few other things like white wine or kirsch or beer, served in a fondue pot.
E pur si muove -Galileo
 
carmenlu15
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RE: Ever Had Raclette?

Thu May 10, 2007 6:24 am

Quoting PipoA380 (Reply 25):
Hope that makes it clear. Now you shall never make a mistake again when it comes to mixing up fondue and raclette!

Can we fire Kai for that? Big grin

There's a Swiss restaurant just across the street from the office, and another a couple of blocks away... will have to check them out!  yummy 
Don't expect to see me around that much (if at all) -- the contact link should still work, though.
 
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RE: Ever Had Raclette?

Thu May 10, 2007 6:29 am

Quoting PipoA380 (Reply 25):
Hope that makes it clear. Now you shall never make a mistake again when it comes to mixing up fondue and raclette!

Thanks - exactly what I thought! It was the opening post of this thread that confused me.  Smile

Quoting Carmenlu15 (Reply 27):
Can we fire Kai for that?

Well, it's his fault I got confused.  grumpy 
 
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RE: Ever Had Raclette?

Thu May 10, 2007 6:34 am

Quoting MaverickM11 (Reply 26):
There's something similar in Mexico and I'm blanking right now what it's called. It's usually just melted cheese sometimes with sausage that is served with tortillas or bread.

Quesadillas?

Quoting David L (Reply 28):
Well, it's his fault I got confused.  grumpy 

That's it, none of our customers should go through that. Kai, you're fired!  flamed 
Don't expect to see me around that much (if at all) -- the contact link should still work, though.
 
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PipoA380
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RE: Ever Had Raclette?

Thu May 10, 2007 6:35 am

Quoting David L (Reply 28):
Well, it's his fault I got confused. grumpy

That's a good reason to have him fired!  Silly
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MaverickM11
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RE: Ever Had Raclette?

Thu May 10, 2007 6:39 am

Quoting Carmenlu15 (Reply 29):
Quesadillas?

Lol no! It's algo de queso or queso fundido or something like that.
E pur si muove -Galileo
 
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RE: Ever Had Raclette?

Thu May 10, 2007 6:43 am

Quoting PipoA380 (Reply 30):

That's a good reason to have him fired!

ANY reason is a good reason...  Smile

Quoting MaverickM11 (Reply 31):
Lol no! It's algo de queso or queso fundido or something like that.

Hmm... I had something like that at a Mexican restaurant recently and it was called "choriqueso" (cheese and chorizo)... other than that, gringas perhaps?
Don't expect to see me around that much (if at all) -- the contact link should still work, though.
 
David L
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RE: Ever Had Raclette?

Thu May 10, 2007 6:59 am

Quoting Carmenlu15 (Reply 29):
That's it, none of our customers should go through that. Kai, you're fired!



Quoting PipoA380 (Reply 30):
That's a good reason to have him fired!

Oops! Sorry, mate! Still, at least I achieved something today.  duck 
 
sandrozrh
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RE: Ever Had Raclette?

Thu May 10, 2007 7:03 am

Raclette is awesome, but having it about once a month is more than enought.

Quoting KaiGywer (Thread starter):
This made me think back to Norway, where I've had raclette a few times.

They serve raclette in Norway???  rotfl 

Quoting ME AVN FAN (Reply 14):
I never had raclette

wtf?  faint 
 
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RE: Ever Had Raclette?

Thu May 10, 2007 7:06 am

Quoting David L (Reply 33):
Oops! Sorry, mate! Still, at least I achieved something today. duck

A relief for the whole a.net community! What an achievment!!  Wink
It's not about AIRBUS. it's not about BOEING. It's all about the beauty of FLYING.
 
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RE: Ever Had Raclette?

Thu May 10, 2007 7:08 am

Quoting PipoA380 (Reply 25):
It is melted along with a touch of garlic, some white wine.

I always use sherry and nutmeg in my fondue. yummy 
"People don't do what they believe in, they just do what's most convenient, then they repent." - Dylan
 
MaverickM11
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RE: Ever Had Raclette?

Thu May 10, 2007 7:09 am

Quoting Carmenlu15 (Reply 32):
had something like that at a Mexican restaurant recently and it was called "choriqueso" (cheese and chorizo)... other than that, gringas perhaps?

It'm pretty sure it's Queso Fundido...and it's muy rico.

http://www.porkfoodservice.com/promotionalMaterials/NEXTMEX/QuesoFundido.jpg
E pur si muove -Galileo
 
Airdolomiti
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RE: Ever Had Raclette?

Thu May 10, 2007 7:47 am

Quoting PipoA380 (Reply 25):
2) The traditional raclette, as I showed before is made with a "Tome" (which is a half cheese) placed under heat, and then with a knife you take away the top part that has melted. With this technique, one person eats after the other. On this pic, you can see the beginning, when you place it under the heat. It's the same cheese than above, except here it's the whole cheese, not cut into pieces.

I had that just a couple of weeks ago at a friend's - quite simply delicious!  yummy   yummy   yummy 
 
David L
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RE: Ever Had Raclette?

Thu May 10, 2007 7:52 am

Quoting PipoA380 (Reply 25):
The traditional raclette, as I showed before is made with a "Tome" (which is a half cheese) placed under heat, and then with a knife you take away the top part that has melted. With this technique, one person eats after the other.

Ah, like a Swiss Donner.  duck 

Quoting PipoA380 (Reply 35):
A relief for the whole a.net community! What an achievment!!

I don't know the story but it sounds as if the needs of the many...
 
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KaiGywer
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RE: Ever Had Raclette?

Thu May 10, 2007 9:12 am

Quoting MaverickM11 (Reply 26):
There's something similar in Mexico and I'm blanking right now what it's called. It's usually just melted cheese

Salsa con Queso?  duck 

Quoting Carmenlu15 (Reply 27):
Can we fire Kai for that? Big grin



Quoting David L (Reply 28):
Well, it's his fault I got confused. grumpy



Quoting Carmenlu15 (Reply 29):
That's it, none of our customers should go through that. Kai, you're fired! flamed



Quoting PipoA380 (Reply 30):
That's a good reason to have him fired! Silly



Quoting Carmenlu15 (Reply 32):
ANY reason is a good reason... Smile



Quoting David L (Reply 33):
Oops! Sorry, mate! Still, at least I achieved something today. duck



Quoting PipoA380 (Reply 35):
A relief for the whole a.net community! What an achievment!! Wink

A bunch of comedians aren't we  Silly

Quoting SandroZRH (Reply 34):
They serve raclette in Norway??? rotfl

Well, the kind of raclette I tried to explain  Wink Not the cheese (as far as I know..I'm sure you can get it, but probably cost a small fortune)
“Once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, an
 
aloges
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RE: Ever Had Raclette?

Thu May 10, 2007 9:30 am

Quoting KaiGywer (Reply 40):
Well, the kind of raclette I tried to explain  Wink Not the cheese (as far as I know..I'm sure you can get it, but probably cost a small fortune)

Knowing what you Norwegians let pass as food, you'd just as well make Raclette with Brunost.  yuck 
Don't cry because it's over, smile because it happened.
 
LH459
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RE: Ever Had Raclette?

Thu May 10, 2007 9:59 am

Quoting KaiGywer (Reply 23):
Is it ever?



Quoting KaiGywer (Reply 23):
(No, 70 degrees does not count as winter )

That's LA weather you're describing there. I live in the Bay Area, and believe it or not we do have wet, cold winters here. Raclette is a nice meal when it's pouring rain outside and the wind is howling off the bay!  yummy 
"I object to violence because when it appears to do good, the good is temporary; the evil it does is permanent" - Ghandi
 
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KaiGywer
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RE: Ever Had Raclette?

Thu May 10, 2007 10:42 am

Quoting Aloges (Reply 41):
Knowing what you Norwegians let pass as food, you'd just as well make Raclette with Brunost. yuck

That would be good if you were pouring it over reindeer or other wild animals.
“Once you have tasted flight, you will forever walk the earth with your eyes turned skyward, for there you have been, an
 
MaverickM11
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RE: Ever Had Raclette?

Thu May 10, 2007 1:17 pm

Quoting KaiGywer (Reply 40):
Salsa con Queso?

No...that is Velveeta Smile
E pur si muove -Galileo
 
ME AVN FAN
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RE: Ever Had Raclette?

Thu May 10, 2007 5:13 pm

Quoting David L (Reply 39):
Ah, like a Swiss Donner. duck

sorry, but what is a "Swiss Doener" ??  scratchchin   scratchchin   Confused  Confused
-
 
SRforever
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RE: Ever Had Raclette?

Thu May 10, 2007 5:49 pm

Funny story:

One of my work colleagues decided to invite us all for lunch as a farewell instead of the typical aperitif. So what did she do, she brought a couple of raclette machines, kilos of potatoes, cheese and all the stuff.

so, the place we're working are three big buildings all combined under huge glass house, and in between there's lot of space for brakes and for lunch, and that's exactly where we ate. Imagine the smell   the whole house was full of it (I wonder what our business partners thought).

well after that the bosses decided this was the first and last time we had a raclette inhouse  

[Edited 2007-05-10 10:56:30]
 
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PipoA380
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RE: Ever Had Raclette?

Thu May 10, 2007 6:24 pm

Quoting SRforever (Reply 46):

Nothing's worth the great smell and taste of a raclette when you're eating it.

But the smell after... Yuck!  yuck 
When at home, I usually make a round in the house to close all room doors. Sleeping with cheese isn't quite great  Wink
It's not about AIRBUS. it's not about BOEING. It's all about the beauty of FLYING.
 
David L
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RE: Ever Had Raclette?

Thu May 10, 2007 6:39 pm

Quoting ME AVN FAN (Reply 45):
sorry, but what is a "Swiss Doener" ??

As in Donner (spelling varies from place to place) kebab. It was just a reference to permanently heating a chunk of something and continually scraping off bits from the thin, cooked layer.

Quoting PipoA380 (Reply 47):
Nothing's worth the great smell and taste of a raclette when you're eating it.

But the smell after... Yuck!

So imagine how I feel when I'm trying to enjoy Wiener Schnitzel or filet de perche and everyone around me's eating raclette or cheese fondue.  Smile
 
ME AVN FAN
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RE: Ever Had Raclette?

Thu May 10, 2007 7:34 pm

Quoting David L (Reply 48):
spelling varies from place to place

the spelling changes because the ö in Capital writing and in many languages canNOT be typed, so that it either becomes "o" or "oe", but it always is with just one "n". While it in Arabic becomes Shawarma.

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