Food of the Gods ?
ash_cpan at firemirror.com
Wed Aug 13 17:17:58 BST 2008
On 13 Aug 2008, at 17:05, Andy Wardley wrote:
> James Laver wrote:
>> I'm afraid the cream may well be the ruination of this dish (since
>> it is
>> intended to be something of a casserole), and the cheese is nice
>> melted and
>> slightly crisped on top rather than in the middle.
> Hmmm, OK. I was thinking more along the lines of a Tartiflette.
> Traditionally that's made with lardons (big bacon chunks) and
> cheese, but it works well with all sorts of meat/cheese/vegetable
> combinations. If you like it hot, then adding a few chopped fresh
> makes it extra yummy-tummy-tastic.
Tartiflette is indeed winful. But I dont make it that often cos I've
not yet figured a way of making the reblochon not stink out my fridge
for about a week afterwards...
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