Originally posted by Spacecadet
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Private Message - FAO: Pacharan
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Originally posted by Spacecadet View PostMilan 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
Sack your Secretary.Comment
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Originally posted by Churchill View PostNicely 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.Coffee's for closersComment
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Originally posted by pacharan View PostFAO 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.Originally posted by gricerboy View PostHow about popping round tonight? I'm doing cauliflower cheese - it'd be no trouble to pop a few more florets in the pan.
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Originally posted by pacharan View PostHi 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.Comment
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