Stavo dormendo su un bancale di lambro quando il post di Dee Randall
mi desto'

> The book contained mostly recipes for a raclette (grill) that did
NOT
> always use raclette cheese, some did not even use any cheese at all,
> some used other cheeses, but this grill is still a raclette.

Glad you took some time to know this device, it's a nice device for
party meals. The one I use is very similar to this one:
http://www.raclette-fondue.com/html/raclette.html
and that book's intro is AFAIK right: the name raclette applies both
to the cheese and to the device. When we use the raclette device
there's always some cheese on the table, be it raclette or not; I
particularly like brie, young pecorino cheese, camembert and
gorgonzola. The latter is magnificent with eggs just cracked with it
in the cooking/serving spatula: 2-3 minutes in the heat and it's done.
If you like it, sprinkle with some grated parmigiano (I love it on
eggs) and "fly"
Anyway, just use your preferred young cheeses, where young stays for
"short-aged" (less than 2 months, as a general guideline) and play
with eggs and bacon: this weird device can be theyr paradise
--
Vilco
Think pink, drink rose'