First I heard of raclette cheese from Pandora, I think when she suggested
that raclette could be a substitution for fontina, when I was inquiring
about not being able to find Italian fontina.

Then came the raclette-maker, a picture of a round appliance that I thought
one was used to melt raclette.

Then I found from another poster that raclette was used to melt over
potatoes and it was my understanding that raclette cheese and the raclette
devise was named identically and that was the origin cheese and the product
name.

Now on a visit to a chef's store, I found this book with the raclette
grill/oven picture on front:
http://www.125west.com/Swissmar_Kitc...e_recipes.html
"This colorful 64-page book by Claudia Schmidt is filled with raclette
cheese recipes, serving tips, cheese glossary, and raclette grill
information. Recipes include the traditional and the contemporary that
combine melted cheese with meats, seafood, poultry, or vegetables."
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.

Is there no end to this raclette business -- tee hee? It's amazing what you
discover when you know just a little bit about something.

Written mainly for/to Wayne:
I have hesitated to write about this pizza screen that is very usable, on
stone or not, as one has the inclination. So many have 'real' issues about
the use of their stones and tiles. I find the pizza screen yet another
alternative, although I'm mainly a stone ueser. At Chef's one pays $4.25 or
$4.95 whereas online they are much cheaper.
http://www.instawares.com/Pizza-Scre...-18716.0.7.htm The
pictures do not do them justice. I bought the same brand, but it looks to
me that there is a round 'thingy' that one sets the screen into?
Dee Dee

On Mon, 22 Aug 2005 00:43:32 -0400, Dee Randall wrote:

> Written mainly for/to Wayne:
> I have hesitated to write about this pizza screen that is very usable, on
> stone or not, as one has the inclination. So many have 'real' issues about
> the use of their stones and tiles. I find the pizza screen yet another
> alternative, although I'm mainly a stone ueser. At Chef's one pays $4.25 or
> $4.95 whereas online they are much cheaper.
> http://www.instawares.com/Pizza-Scre...-18716.0.7.htm The
> pictures do not do them justice. I bought the same brand, but it looks to
> me that there is a round 'thingy' that one sets the screen into?

I have something similar except it's rectangular and the size of a
cookie sheet. I use it to heat up anything that isn't "messy".

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'

On Mon, 22 Aug 2005 09:25:54 GMT, "Vilco" > wrote:

>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.

Try scamorza affumicata, it's wonderful that way! Also, Pecorino al
Tartufo.
I've been trying lots of different cheeses in there. Chèvre can be
very good, but by all means avoid mozzarella.

Nathalie in Switzerland

"Nathalie Chiva" > ha scritto nel
messaggio ...
> On Mon, 22 Aug 2005 09:25:54 GMT, "Vilco" > wrote:
>
>>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.
>
> Try scamorza affumicata, it's wonderful that way! Also, Pecorino al
> Tartufo.
> I've been trying lots of different cheeses in there. Chèvre can be
> very good, but by all means avoid mozzarella.
>
> Nathalie in Switzerland

I like very much scamorza. I use to cook it in a frying pan with some ham.
Generally I use the so called "Nocciolini di mozzarella affumicata" (little
nuts of smoked mozzarella) that I find in the market. They are slightly
bigger than a nut. I cut them in a half, then I flour them and I put in the
frying pan for some minutes. They come cryspy outside (because are floured)
and soft inside. At the end I put over a slice of ham and serve.
Here the photo
http://tinypic.com/axihli.jpg
Cheers
Pandora

On Mon, 22 Aug 2005 12:11:53 +0200, "Pandora" >
wrote:

>I like very much scamorza. I use to cook it in a frying pan with some ham.
>Generally I use the so called "Nocciolini di mozzarella affumicata" (little
>nuts of smoked mozzarella) that I find in the market. They are slightly
>bigger than a nut. I cut them in a half, then I flour them and I put in the
>frying pan for some minutes. They come cryspy outside (because are floured)
>and soft inside. At the end I put over a slice of ham and serve.
>Here the photo
>http://tinypic.com/axihli.jpg
>Cheers
>Pandora
>

Damn. Now I'm hungry again (and I just finished lunch!).

Nathalie in Switzerland

Nathalie Chiva wrote:
> On Mon, 22 Aug 2005 12:11:53 +0200, "Pandora" >
> wrote:
>
>
>>I like very much scamorza. I use to cook it in a frying pan with some ham.
>>Generally I use the so called "Nocciolini di mozzarella affumicata" (little
>>nuts of smoked mozzarella) that I find in the market. They are slightly
>>bigger than a nut. I cut them in a half, then I flour them and I put in the
>>frying pan for some minutes. They come cryspy outside (because are floured)
>>and soft inside. At the end I put over a slice of ham and serve.
>>Here the photo
>>http://tinypic.com/axihli.jpg
>>Cheers
>>Pandora
>>
> Damn. Now I'm hungry again (and I just finished lunch!).

Another way to get that crispy outside and creamy inside is to slice
paneer (also spelled panir) cheese or queso fresco and simply fry it. It
doesn't melt and the surface will brown very nicely.

It's easy to make paneer at home. Google.

Pastorio

"Nathalie Chiva" > ha scritto nel
messaggio ...
> On Mon, 22 Aug 2005 12:11:53 +0200, "Pandora" >
> wrote:
>
>>I like very much scamorza. I use to cook it in a frying pan with some ham.
>>Generally I use the so called "Nocciolini di mozzarella affumicata"
>>(little
>>nuts of smoked mozzarella) that I find in the market. They are slightly
>>bigger than a nut. I cut them in a half, then I flour them and I put in
>>the
>>frying pan for some minutes. They come cryspy outside (because are
>>floured)
>>and soft inside. At the end I put over a slice of ham and serve.
>>Here the photo
>>http://tinypic.com/axihli.jpg
>>Cheers
>>Pandora
>>
>
> Damn. Now I'm hungry again (and I just finished lunch!).

Perhaps is the cold weather
Pandora
>
> Nathalie in Switzerland