tag:blogger.com,1999:blog-18071407.post6492419872788974773..comments2024-03-28T15:15:32.175+01:00Comments on Living the life in Saint-Aignan: La tartiflette et le reblochonKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-18071407.post-5753210339719852262020-01-17T01:52:47.478+01:002020-01-17T01:52:47.478+01:00Our weather is getting seasonally cold again, afte...Our weather is getting seasonally cold again, after a week of indecently warm, so your potatoes are most timely.<br />Being inured to processed "cheeses" in American stores, the first time I went into a SuperU and saw the selection, I was stunned. I grabbed two or three at random, all of which were excellent.Emmhttps://www.blogger.com/profile/17365143273404503659noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-87677765140905539952020-01-17T00:47:07.985+01:002020-01-17T00:47:07.985+01:00Wonderful looking video. Yummy!
Mary in OregonWonderful looking video. Yummy!<br /><br />Mary in OregonMaryhttps://www.blogger.com/profile/04911284607089608538noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-37580272641860258352020-01-17T00:46:35.530+01:002020-01-17T00:46:35.530+01:00Velveeta!!! heeheehee
Mary in OregonVelveeta!!! heeheehee <br />Mary in OregonMaryhttps://www.blogger.com/profile/04911284607089608538noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-43124135236190888162020-01-16T23:05:09.565+01:002020-01-16T23:05:09.565+01:00Ken this looks great. You've got a head start...Ken this looks great. You've got a head start with all the wonderful ingredients available to you locally. I wonder if substituting readily available ingredients here, like Jimmy Dean bacon and Velveeta, would give me a similar result? LOL. Actually we do have a couple stores that sell reblochon, but specialty shops...Diogenesnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-27599491594231705892020-01-16T20:16:50.829+01:002020-01-16T20:16:50.829+01:00It’s going to be cold here next week, down to the ...It’s going to be cold here next week, down to the 50’s, so your tartiflette will be on the menu at our house. Thanks!BettyAnnhttps://www.blogger.com/profile/16515411225404016249noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-7115424334251475312020-01-16T16:07:03.930+01:002020-01-16T16:07:03.930+01:00Thank you.Thank you.Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-57815050732513702752020-01-16T15:41:12.559+01:002020-01-16T15:41:12.559+01:00My wife makes tariflette when we're in France ...My wife makes tariflette when we're in France and can get proper Reblochon. It's so good. She also made it a couple of times when we were in Quebec, because we could get proper Reblochon thereBob Rossihttps://www.blogger.com/profile/08349830722788278723noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-33091881991096341782020-01-16T15:08:12.224+01:002020-01-16T15:08:12.224+01:00I will give it a try soon with Muenster cheese.I will give it a try soon with Muenster cheese.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-34452887041929645102020-01-16T14:45:37.340+01:002020-01-16T14:45:37.340+01:00Judy, that sounds like a really good suggestion.Judy, that sounds like a really good suggestion.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-20961319340328977722020-01-16T13:07:09.808+01:002020-01-16T13:07:09.808+01:00Thickethouse, I've had luck with Meunster chee...Thickethouse, I've had luck with Meunster cheese, for this recipe. Melts well, and gives a nice flavor.<br />JudySearsHouseSeekerhttps://www.blogger.com/profile/17794563811693538951noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-78979373643653231802020-01-16T10:00:41.526+01:002020-01-16T10:00:41.526+01:00You need a cheese that melts well. Fontina, maybe?...You need a cheese that melts well. Fontina, maybe? Monterey Jack? Brie? Just thoughts. Whatever you use, it won't be bad.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-85240641474539131372020-01-16T08:58:33.106+01:002020-01-16T08:58:33.106+01:00This sounds almost decadently wintertime comfort f...This sounds almost decadently wintertime comfort food. I'm quite sure I'll be trying it sometime soon. But I wonder what cheese I can buy in northeast Ohio that would work well and be like reblochon.Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.com