Private Message - FAO: Pacharan

[BrilloPad]

Milan Benes

I know you've only just got the hang of the quote button but could you make this years task "learning how to use the private message function".

Thanks
The CUK Fourm Membership

+1

[Churchill]

Milan Benes

I know you've only just got the hang of the quote button but could you make this years task "learning how to use the private message function".

Thanks
The CUK Fourm Membership

Nicely posted. However, you've f*cked up on the spelling me old fruit. Official missives have a tendency to lose their shine somewhat when that happens.

Sack your Secretary.

[Spacecadet]

Nicely posted. However, you've f*cked up on the spelling me old fruit. Official missives have a tendency to lose their shine somewhat when that happens.

Spank your Secretary.

FTFY

[Pondlife]

FAO The Faqqer. My house has a reputation for its gastronmic delights. Indeed it us known as the place where "the tables strain 'neath loaded platter"

You are most welcome to see for yourself. In fact, why not POP round tonight? I'm only doing cauliflower cheese but I could always pop a couple more florets in the pan.

How about popping round tonight? I'm doing cauliflower cheese - it'd be no trouble to pop a few more florets in the pan.

Here

[milanbenes]

Hi Milan

Thanks for your reply. Your views on culinary paraphernalia are always most welcome.

I think the apppliance to which you refer must have incorporated a pierrade. I'm always a bit wary of multi functional devices; I prefer a raclette to be a raclette, full stop.

I'm quite tempted on the Lagrange Transparence:



It has a transparent glass hotplate. I like the idea of that as it allows one to keep tabs on the bubbling coupelles underneath without having to crane one's neck.

Raclette (derived from the French verb racler, meaning to scrape) is traditionally prepared by melting raclette cheese over hot slices of potato and gherkin (or cornichon) in a metal dish (coupelle) situated under a heating element.
The dish is popular in Switzerland and the Haute Savoie region of France.

Best raclette cheese to use is unpasteurised (cru) . Don't know if the nanny state powers that be allow the consumption of unpasteurised cheese though.

FAO The Faqqer. My house has a reputation for its gastronmic delights. Indeed it us known as the place where "the tables strain 'neath loaded platter"

You are most welcome to see for yourself. In fact, why not POP round tonight? I'm only doing cauliflower cheese but I could always pop a couple more florets in the pan.

much as I search I cannot find this racket thing in the Miele catalogue.

Milan.