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Raclette Cheese
by Egon Skovmose on Monday, May 29, 2006
In past times past, raclette was cooked in the fireplace or over a campfire, with the half wheel propped against a stone or held up to the flame until the surface melted enough to scrape. (The name derives from the French verb racler, meaning to scrape.) But the scraper's job is messy and hot, and someone figured there was a better way.
So he devised a charcoal holder that resembles a french-fry basket, with open, wire-mesh sides. The holder rests on a charcoal grate, and when the coals inside it are gray, one places a foil-covered wooden board on each side of the holder and sets a half cheese on each board, cut side toward the coals. Folks take turns monitoring the cooking and then scrape the cheese onto a diner's plate when the surface has melted enough to make a generous puddle.
"When it's too young, it's too mild. When it's too old, it's too pungent." The ideal wheel is firm and plump with a rind that is not too tacky, says the chef. "The older they get, the more they shrink."
In recent years, he has chosen -- ahem -- French raclette. People on both sides of the Alps make this pungent mountain cheese, but the French producers tend to use raw cow's milk while the Swiss producers largely use pasteurized milk, at least for the raclette exported to the United States.
Some Swiss raclette is formed into blocks rather than traditional wheels, and some arrives encased in thick plastic shrink wrap, which ruins the rind. That won't do for the Golden Gate Swiss Club, as the crusty rind, crisped by the fire, is some members' favorite part. "
Here is one site where you can find helpful hints.
http://www.raclette-fondue.com/First site that came up when entered "Raclette Cheese' in a Google search.
Ingredients:
http://www.danlac.com/store/index.asp?product_id=334http://www.danlac.com/store/index.asp?product_id=373http://www.danlac.com/store/index.asp?product_id=73The Raclette Cheese recipe comes free with ordering ingredients.
Begod (Kishi Coso)
by Egon Skovmose on Tuesday, May 16, 2006
After a visit to Natural Products Expo in Anaheim Convention Center in March 24-26, 2006 Danlac Canada Inc. is now able to supply following product and a looking for distributors in different countries.
Begod (Kishi Coso) is used in liquid or powder form in various food items as an ingredient in Japan and in Brazil such as in Miso (fermented soybean paste), Nutrition Bars, Pastas, Cookies, Dressings, Sauces, Ketchups. It is pre-biotic with lots of phytonutrients out of over 70 plants fermented. It also enhances flavor of finished products such as in steak sauces as natural flavor. It works to encourage the intestinal flora activities significantly by providing them with nutrients and food. As a result, flora produce more enzymes needed to maintain sound function of human body.
http://www.danlac.com/store/index.asp?product_id=432 http://www.danlac.com/functional.shtml
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