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Old 11-08-2010, 03:39 PM   #21
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Originally Posted by snickerdoodle View Post
I'm planning on taking brie baked in puff pastry to one of our holiday gatherings. I've never had it that way but I'm really looking forward to it and I love how well it presents... in the pictures anyway We'll see how it goes in my kitchen.
Snickerdoodle, I'm sure you know better than to do what I did once.
I did a baked brie topped with a cranberry chutney inside the crust. I set it on a cookie sheet, set the timer, and left the kitchen. When I returned, the whole thing had broken through the crust, and was in a puddle on the floor of the oven. What a mess. Lesson learned, don't use a flat cookie sheet.
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Old 11-08-2010, 03:50 PM   #22
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Quote:
Originally Posted by Kayelle View Post
Snickerdoodle, I'm sure you know better than to do what I did once.
I did a baked brie topped with a cranberry chutney inside the crust. I set it on a cookie sheet, set the timer, and left the kitchen. When I returned, the whole thing had broken through the crust, and was in a puddle on the floor of the oven. What a mess. Lesson learned, don't use a flat cookie sheet.
*gasp* Don't assume I wouldn't have done that . My kitchen is full of possibilities and Murphy is never too far away. Thanks for sharing!
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Old 11-08-2010, 06:42 PM   #23
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my love of cheese knows no bounds

Cotswold, Stilton, Caerphilly, Parmesan, Romano, Roquefort, Brie, Champignon, Cheddar, Pepper Jack, Feta, ...and on it goes
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Old 11-08-2010, 06:53 PM   #24
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Ummm...Cheese Shop Sketch...I'm a total cheese freak! I love them all! I like sitting with some Stilton and watching the baby cat steal it from my plate.
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Old 11-08-2010, 07:36 PM   #25
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My favourite is first, Feta. A lovely creamy cheese locally produced, unlike the salty bitter variations that I find in British supermarkets. Secondly, Cheddar made at the Dadidstowe Creamy, also a firm favourite in my family.

Parmigiano Reggiano is always lovely but costs a small fortune where i live.
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Old 11-08-2010, 07:48 PM   #26
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I always gravitate towards the cheese counter first whenever I visit Trader Joe's mostly to feast my eyes. I make most of my cheese purchases at either Costco or Sam's simply because they're a hell of a lot cheaper.
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Old 11-08-2010, 09:17 PM   #27
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Quote:
Originally Posted by Kayelle View Post
Snickerdoodle, I'm sure you know better than to do what I did once.
I did a baked brie topped with a cranberry chutney inside the crust. I set it on a cookie sheet, set the timer, and left the kitchen. When I returned, the whole thing had broken through the crust, and was in a puddle on the floor of the oven. What a mess. Lesson learned, don't use a flat cookie sheet.
Thanks for the tip. I'll put it in my Pyrex casserole dish to keep it contained. Your experience sounds like something I would do. I would cry to see all that beautiful cheese on the bottom of the oven.
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Old 11-09-2010, 02:04 PM   #28
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Okay. I'm back from my shopping trip and I did the cheese splurge.

I got: Ricotta and Mozzarella & noodles for lasagna. At the fancy cheese counter, I got Brie and Gruyere, plus a block of regular Swiss.

I'm looking for easy ways to have the Brie and Gruyere. I don't really think I'm ready to add stuff to it, but I know Brie is served warm. the last time I had it, I saved up the rind and ate it too. Can I save up the rind to use in a sauce or dish?

What about Gruyere? I remember Mom buying assorted mini wedges and how much I loved the Gruyere, but how do I use it? Eat it as is, warm it, use it to cook? If so, what?
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Old 11-09-2010, 02:19 PM   #29
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I eat the brie rind with the cheese.

I like gruyere best in fondue or a cheese sauce.
I wouls add some of the swiss too.
Dip some nice crusty bread into it!
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Old 11-09-2010, 02:38 PM   #30
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I eat the brie rind with the cheese.

I like gruyere best in fondue or a cheese sauce.
I wouls add some of the swiss too.
Dip some nice crusty bread into it!
Thanks. I do have some French bread in the freezer, but don't have a fondue pot. How should I melt it? I like the idea of adding Swiss, but what proportion?
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