I have a lot of meaningless videos on hand. I heart nonsense. This is why I mixed some of them in this little clip. Most of the dialogues are in French. Shot in various places with various people. I just came back from a Soiree Raclette in 21st Century Tower where the french contingent lives. And, to take the french attitude to a respectable level, we had to throw a dinner for, well, all the other french people we know of in Dubai. Tall Ben, Nivine and Greg were on call all day to prepare the dinner. Greg had brought some Raclette (melted french cheese on anything edible, potatoes, meat etc…) machines from his home in France so we could socialize a bit more. And boy did it work ! Raclette is a very famous dish in France and always a good excuse to get together. So ni the end 16 people turned up and dug in the metling cheese and meat on the table. Along with some real good french wine, it couldn’t be better. The only downside to a Raclette at home is the revolting smell from the metling cheese that stays with you where ever you go, it stays on your clothes and sticks to the walls for a good long week before it actually disappears. This is mainly why we didn’t do the ’soiree’ at mine. I couldn’t face the aftermath. Not would my flatmate Ka…! You will see how it looks in the video below. Before that you need to fully understand the concept, so I’ve included a wikipedia definition of Raclette :
Raclette is also a dish indigenous to parts of Switzerland, Wallonia and France. The Raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners’ plates; the term raclette derives from the French racler, meaning “to scrape”. Traditionally, it is accompanied by small firm potatoes (Bintje, Charlotte or Raclette varieties), gherkins, pickled onions, dried meat, such as prosciutto and viande des Grisons, sliced peppers, tomato, onion, mushrooms, pears, and dusted with paprika and fresh-ground black pepper.
A modern way of serving raclette involves an electric table-top grill with small pans, known as coupelles, to heat slices of raclette cheese in. Generally the grill is surmounted by a hot plate or griddle. The cheese is brought to the table sliced, accompanied by platters of boiled or steamed potatoes, other vegetables, charcuterie, and perhaps seafood. Diners create their own small packages of food by cooking small amounts of meat, vegetables and seafood on the griddle. These are then mixed with potatoes and topped with cheese in the small, wedge-shaped coupelles that are placed under the grill to melt and brown the cheese. Alternatively, slices of cheese may be melted and simply poured over food on the plate. The accent in raclette dining is on relaxed and sociable eating and drinking, the meal often running to several hours. French and other European supermarkets generally stock both the grill apparatus and ready-sliced cheese and charcuterie selections for use with it.
par excellence expressioniste, surréaliste, absurde, francais.
mais tout a
fait: super et amusant! Z
just a few days ago i watched a program on cheese and they were talking about Raclette….. what a coincidence…