So you decided to come to this Grey Land, with the purpose of me tasting your food.
All equipment, tools and recipes are prepared in the shack of infinite library so just ask and it will come.
@Voidiris and
@Dr.Quack can also talk with the participent, accept or reject the food, that is before I give my thought.
You will be transported back once you hear my thought.
Criteria;
- Only 1 food
- Name & origin of food.
- Process of cooking.
- Words range above 100.
Additional info to add if you want guidance:
- 1 drink is allowed
- Appearence
- Smell
- Time
- Recipe list
- Measurement
- Temperature
- Etcetera
I can wait for a thousand year, just wake me up inside my den once your done.
Don't worry you won't age nor be able to feel hungry except me.
Goodluck
Ok, let's do this!
I'll offer a dish that I can actually cook myself IRL and plan to invite friends to share this week.
Raclette is a dish from the Alps, some will home it to the Savoie region of France, others to Switzerland. It's quite simple to make and delicious. It's a winter dish relying on cheese, potatoes and charcuterie. I prefer the version in which everyone has a small pan (ideally , 2 per person so you don't wait) to melt the cheese, as it allows more variety than the traditional "half a wheel of cheese in front of the heater" raclette. Fair warning, you will need to close the doors to your dining room or your whole house will smell like cheese.
To cook raclette, you'll need:
- a raclette dish with small pans around a heater
- cheese slices: raclette is the obvious choice, but you should have a variety of cheese to enjoy it. Morbier is great, and for those less tolerant to lactose, there are goat cheese specifically made for raclette. You should also have a pepper variant of raclette, or one with savoury berries to mix things up. A lot of soft-ish paste cheese can also do the trick, including Saint Nectaire, just make sure to remove the crust of the latter as it's rather unappealing.
- charcuterie: you can go ham (pun intended) on the variety there as well. Cured ham, cured beef, all variants of saucisson, bacon, pancetta, the possibilities are endless should you be in a country with the right food available (so, someplace in continental Europe, like France, Italy, Spain, Germany or Switzerland)!
- potatoes: you want a variety that holds shape after boiling, as you're going to cut chunks and eat those, not mash them. Check the uses of the variety of potatoes you'll be cooking, it's important, a soggy potato will be disappointing to pour upon.
The process is then simple:
- peel (optional), clean and boil your potatoes,
- array cheese slices and charcuterie on dishes,
- turn on the raclette device with the small pans,
- sit your friends around the table.
Then everyone grabs a small pan, puts a slice of cheese inside, eventually adds some charcuterie that's good cooked, like bacon, and sets it into the raclette device. Once the cheese is molten, you pour it down on the potatoes, and eat it with charcuterie.
To accompany the dish, I recommend Alsatian white wine. My favorite is Riesling, as it adds a verticality to the taste that helps refreshing your palate between two different combinations of cheese and charcuterie. My sister prefers Gewurztraminer, as it's more flavorful and complements the taste.
For proportions, you'll want to have leftovers, because otherwise your table doesn't feel abundant. Go for a bit more than a pound of cheese per person, same with potatoes, and three pounds of charcuterie for four people. A bottle of wine per two people is a good ratio, though you may increase or decrease that factoring children and designated drivers on one hand and wine enthusiasts on the other.
Enjoy!
