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(Serious Eats)   They call it science. Subby already knows it's magic   (seriouseats.com) divider line
    More: Giggity, Cheese, grilled cheese, Milk, type of protein, melting cheese melt, fat globules, water-repelling, aged cheeses  
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815 clicks; posted to Food » on 24 May 2021 at 2:49 PM (4 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



14 Comments     (+0 »)
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2021-05-24 2:56:32 PM  
Fat, meat, dairy, bread, heat. And they used to use alchemy to attempt making gold when treasure was under their noses the whole time.
 
2021-05-24 2:58:27 PM  
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2021-05-24 3:52:35 PM  
jfc/ffs get a melting dome already

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2021-05-24 4:13:17 PM  
When I think of fried cheese I think of deep fried cheese sticks as if cheese doesn't have enough fat already. This process actually cooks off oils
 
2021-05-24 4:25:34 PM  

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I've been watching videos with the Raclette a lot lately.
 
2021-05-24 4:27:04 PM  

fasahd: When I think of fried cheese I think of deep fried cheese sticks as if cheese doesn't have enough fat already. This process actually cooks off oils


never made them in shell format, but yay baking cheese crisps is a particular favorite pastime of mine.

/parchment paper is the one true key!
 
2021-05-24 4:31:07 PM  
Cheese on a Stick is where it's at, with a painting of mustard just like a corndog. Don't forget the lemonade.

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2021-05-24 4:49:31 PM  

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Nice! There's a deli two miles from where I work (when I'm not traveling) that has Raclette Days for lunch once a month ... but only in winter, sadly
 
2021-05-24 8:52:13 PM  

tintar: jfc/ffs get a melting dome already

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No. Get two. One large. One small.

When I go in the Williams-Sonoma store the saleswomen giggle and poke each other with their elbows. "Here comes the sucker....tee-hee."

A while ago, before we sought professional help, we bought: A goose pot. I made geese. I made duck. I threw out my back because it weighs one-thousand pounds. Gave it to a daughter. I bought: A soup maker. It chops. It heats. It purees. I makes about a quart of soup. I forget where it went. The doctor says it's better that way. HE bought: A freaking mini pie maker. WTF? Buh-bye. Williams-Sonoma sells perfectly useful things. Like a wire strainer. That cost 79.99.* (No. I did not buy that. We'll always have Target.)

* of course we haven't gone in there since the Great Plague.

RIP Chef's Catalog.
 
2021-05-24 9:10:20 PM  

I Swear I'll Jump: HE bought: A freaking mini pie maker.


wait, like a pudgie iron?

got one, I even seasoned it and all, but le-sigh our camping trip several years ago was cancelled because-FMLA, and then after that the before-times ended :(

/still wondering if it's ok to use on our gas stovetop...

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2021-05-24 9:15:50 PM  

phaseolus: only in winter, sadly


I... I mean, stuff like raclette and bagna cauda are so much more viscerally satisfying after coming in out of the freezing cold. but at the same time delectable treats I would happily eat any season any weather.

/or as the saying goes: "hot day, hot tea"
 
2021-05-24 10:21:43 PM  

tintar: I Swear I'll Jump: HE bought: A freaking mini pie maker.

wait, like a pudgie iron?

got one, I even seasoned it and all, but le-sigh our camping trip several years ago was cancelled because-FMLA, and then after that the before-times ended :(

/still wondering if it's ok to use on our gas stovetop...

[Fark user image 850x818]


It absolutely is. One of the things I like about winter is cooking on the gas stove. Looks like a wood stove without the ash and cinders but I get the firelight and cooktop.
 
2021-05-24 10:46:33 PM  
You want a smooth, melts cheese? Muenster.
 
2021-05-24 10:51:45 PM  

baxterdog: It absolutely is. One of the things I like about winter is cooking on the gas stove. Looks like a wood stove without the ash and cinders but I get the firelight and cooktop.


damson, then I shall give it a try, tyty!

altho' great, now I need to decide what kind of sammich/pie to make first!
 
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