Structural biology (XFEL crystallography, cryoEM, electron crystallography) data processing methods developer. I use my degree in chemistry to write software to use physics to understand biology. As of 2024, based in Hamburg. 70% coffee by volume. I’m really into electronics and 3d printing right now. I have a very fluffy and affectionate cat. Big fan of bicycles and trains, better public infrastructure generally, and investment in collective wellbeing generally. Food motivated; very easily bribed with coffee and pastries. Always learning.
Structural biology (XFEL crystallography, cryoEM, electron crystallography) data processing methods developer. I use my degree in chemistry to write software to use physics to understand biology. As of 2024, based in Hamburg. 70% coffee by volume. I’m really into electronics and 3d printing right now. I have a very fluffy and affectionate cat. Big fan of bicycles and trains, better public infrastructure generally, and investment in collective wellbeing generally. Food motivated; very easily bribed with coffee and pastries. Always learning.
I think I saw about 120 different types of cheeses at the store today, but unless I missed it, none of them were Raclettekäse and my recipe for Käsespätzle calls for Raclettekäse. Although I just realized I looked in the cheese aisles but not the other cheese area, because I forget there's another one for the fancier cheeses in alongside the meat.
What would be other types of cheeses that would be at least texturally compatible? Or is Raclettekäse a category that I won't see on the label, and I need to learn the contents of the category?
