House Pictures Chat Corner - Show off your house pictures!

Raclette is served outside.

Because cooking is done there several times a day (?), but installing a vent for the Raclette because of that would never occur to me.

No one is talking about installing a vent hood for a raclette :)

As I have already learned here, some people are bothered by crumbs in the spice rack or knife block and instead have a spice drawer and knives on a magnetic strip. Possible grease deposits/residues on a spice rack near the cooktop have also been mentioned...

Isn't the rising steam, which also contains fat, "problematic" in terms of condensation on the furniture? Or are concerns in this regard unnecessary?

When I finish raclette or fondue on New Year's Eve/New Year's Day, I have a one-centimeter-thick layer of fat on the furniture. But I'm full for the rest of the new year because of it... :cool::p

When I finish with raclette or fondue on New Year's Eve/New Year's Day, I have a one centimeter thick layer of fat on the furniture. ...

Good that we can discuss everything openly and seriously here ... :D There are once again different opinions - now pro and con raclette - that I have encountered in the past few days.

As I have already learned here, some people are bothered by crumbs in the spice rack or knife block

As you already suggest, this is a highly individual perspective, so you should actually know whether it bothers you or not. Spoiler alert: Most here would probably deny it.