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Old 12-07-2004, 10:04 AM   #11
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Quote:
Originally Posted by scott123
Boursin is one of the very few commercial products where every ingredient is listed on the label:
In the UK all ingredients have to be shown on any food sold. Normally, it is listed in the order of amount, ie if it is a canned drink of pop, it would state water, sugars, flavourings... They don't have to tell you what the flavourings are (I assume because of recipe secrecy!)
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Old 12-07-2004, 04:01 PM   #12
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Originally Posted by debthecook
Scott123, give us the spoonful, cupful, teaspoonful measurements of the boursin recipe.
Sorry, I only have it grams and milliliters ;)

Ishbel, here in the U.S. we get ingredients lumped into nondescript categories like 'spices.' It's very very rare that every ingredient in a product is broken down, like in boursin. Most of the recipes I've attempted to replicate involve a great deal of guessing. With this, the added herbs are right there on the label. The type of cheese might be up for debate, but I'd put just about any amount of money on whipped cream cheese.
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Old 12-07-2004, 05:32 PM   #13
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The Boursin in France is made from a very soft cream cheese, which you can buy in lots of French markets, from huge 'bins'... it is sold without the herbs and or chives etc....

Many French housewives buy the cheese and add their own garden herbs to the stuff, beat it lightly and serve with lovely fresh bread, some grapes, olives and tomatoes... Manna from heaven.
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Old 12-07-2004, 08:06 PM   #14
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YUM!!!!! Thanks so much for posting!!!! I LOVE boursin and it's costs a fortune in the grocery store!!! I won't be buying it again!
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Old 12-07-2004, 11:13 PM   #15
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Boursin is sooooo amazing on a nice NY Strip...
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Old 12-08-2004, 09:47 AM   #16
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Scott123, what is the recipe for the boursin you've replicated.
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Old 12-08-2004, 10:06 AM   #17
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Quote:
Originally Posted by Ishbel
Many French housewives buy the cheese and add their own garden herbs to the stuff, beat it lightly and serve with lovely fresh bread, some grapes, olives and tomatoes... Manna from heaven.
man this sounds good, and on a steak, also. gonna have to try it. thanks everyone for the posts!!!!!!
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Old 12-09-2004, 03:35 AM   #18
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Debthecook, I have yet to replicate boursin. At some point I do plan on sitting down and coming up with a clone, but so far, my research has only yielded an ingredient list. Once I do have something, I'll post it here first.
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Old 12-09-2004, 09:57 PM   #19
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OK Scott 123. Thanks.
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Old 03-31-2005, 12:55 PM   #20
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I was going to make some boursin tonight to use on grilled chicken & veggie panini. Does it need to refrigerate for a while for better flavor or can I use it right away?
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