22,366 reputation
843109
bio website
location Sunnyvale, CA
age 29
visits member for 4 years, 4 months
seen 13 mins ago

Site/community/mod philosophy: I fight for the users. (and also the site.)

Eating philosophy: yum, everything tastes so good. I'm originally from Texas, so I do love my Mexican food and barbecue, but I love just about everything else too.

Cooking philosophy: enjoy yourself! Don't measure unless you need precision, don't rush if you've got time, taste everything, and make enough for leftovers.


Dec
17
revised Is this extremely soft “French raclette” cheese actually meant for raclette?
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Dec
17
revised Is this extremely soft “French raclette” cheese actually meant for raclette?
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Dec
17
comment Is this extremely soft “French raclette” cheese actually meant for raclette?
@Relaxed Huh, my resident French Canadian thinks it sounds like they're saying they made a special batch of raclette cheese, along the lines of "a Christmas special".
Dec
17
comment Is this extremely soft “French raclette” cheese actually meant for raclette?
@Relaxed Huh, hadn't thought of that. But no good if you want to actually grill things!
Dec
17
revised Is this extremely soft “French raclette” cheese actually meant for raclette?
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Dec
17
comment Is this extremely soft “French raclette” cheese actually meant for raclette?
I know that's the original traditional raclette, but at the same time, the tabletop grill version is pretty common, especially in Quebec where I picked this up from.
Dec
17
answered Is this extremely soft “French raclette” cheese actually meant for raclette?
Dec
17
revised Is this extremely soft “French raclette” cheese actually meant for raclette?
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Dec
17
reviewed Edit Can someone identify this food?
Dec
17
revised Can someone identify this food?
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Dec
17
reviewed Looks OK How do restaurants make chicken fried rice? What ingredient am I missing?
Dec
17
comment Is this extremely soft “French raclette” cheese actually meant for raclette?
But they cool off at the table! (Fair enough, though.)
Dec
17
comment Is this extremely soft “French raclette” cheese actually meant for raclette?
Sorry, yeah, I did know it's traditionally heated by itself. I just do things like melting it on top of potatoes instead of scraping because I'd rather have hot cheese on hot potatoes anyway! I'm certainly planning on trying it like you mention even if it's not actually meant for that.
Dec
17
revised Is this extremely soft “French raclette” cheese actually meant for raclette?
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Dec
17
comment How do restaurants make chicken fried rice? What ingredient am I missing?
That taste test seems a bit unhelpful for picking good ones; for example, they tasted the light version from one brand and mentioned that things like "lacking depth" and "not rich", but didn't test the dark version from the same brand (which I think I have a bottle of, and which definitely does not lack depth).
Dec
17
comment Is this extremely soft “French raclette” cheese actually meant for raclette?
@Doug Well, you'd definitely have to heat it to really dip like fondue, but yes, that's one of the things I thought of (along with just scraping a bit onto things in a tray and melting), but I was hoping to hear from someone with more direct knowledge than me! (And no worries, I definitely don't want to post a question that even unintentionally invites recipes.)
Dec
17
comment Is this extremely soft “French raclette” cheese actually meant for raclette?
@Doug I am indeed familiar with the rules :) Edited to emphasize the question so it won't be misinterpreted, thanks. The kinds of things you linked to don't answer my question - note that they typically mention slicing the cheese, which definitely won't work.
Dec
17
revised Is this extremely soft “French raclette” cheese actually meant for raclette?
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Dec
16
revised Is this extremely soft “French raclette” cheese actually meant for raclette?
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Dec
16
asked Is this extremely soft “French raclette” cheese actually meant for raclette?