"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 02-16-2005, 05:28 AM   #11
Executive Chef
 
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Hmmmm - thanks for the information!

No haggis, no cheeses....? honestly, you're missing out on lots of treats (Granted, haggis is an acquired taste....)
__________________

__________________
Ishbel is offline   Reply With Quote
Old 02-16-2005, 09:32 AM   #12
Senior Cook
 
Join Date: Oct 2004
Location: USA,Virginia
Posts: 326
Another thing you can do is top a small Brie with toasted slivered almonds, wrap it in foil and stick it in a slow oven, maybe 250-300, until it melts. Crackers. Zowie.


Cats
__________________

__________________
Catseye is offline   Reply With Quote
Old 02-17-2005, 01:03 AM   #13
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,764
catseye, i love brie that way. a fav restaurant serves it rolled in slivered toasted almonds, baked, and placed atop a pool of raspberry sauce, and table water crackers for scooping. yummm!
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 02-17-2005, 01:18 AM   #14
Senior Cook
 
Join Date: Oct 2004
Location: USA,Virginia
Posts: 326
Oh yeah, I'm liking the raspberry sauce idea, that's really inspired.

What I don't remember -- do you take off the top rind before you bake it? I want to say you don't, but it's been too long since I made it.


Cats
__________________
Catseye is offline   Reply With Quote
Old 02-17-2005, 01:31 AM   #15
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,764
i'm pretty sure the entire or at least most of the rind was taken off. i don't know how it stayed together, because when you broke the structural integrity of the almond shell, it would ooze out a little. i guess it had some rind, or was at just the right temperature..
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 02-19-2005, 03:29 AM   #16
Head Chef
 
kyles's Avatar
 
Join Date: Dec 2003
Location: UK
Posts: 1,181
Send a message via MSN to kyles
Australia is the same with pasteurisation laws. Ishbel, I can vouch for English Brie, the Somerset one is gorgeous!!!
__________________
kyles is offline   Reply With Quote
Old 03-15-2005, 06:22 PM   #17
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
I love brie even the rind if its fresh however if it has the slightest smell of ammonia I cant stand to eat it.

The rind should be pure white if it has some yellow or other color its way too old.
__________________
jpmcgrew is offline   Reply With Quote
Old 03-20-2005, 06:33 AM   #18
Head Chef
 
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,409
How can you tell if it's really fresh when you buy it? The only Brie I see in my supermarket is wrapped . I have tried it often and usually end up throwing it out because of the ammonia smell.
__________________
I can resist anything, but temptation. Oscar Wilde
lyndalou is offline   Reply With Quote
Old 03-20-2005, 07:47 AM   #19
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
You mean there are people out there who do not like Brie?

Wow.

I guess we do not have sophisticated taste buds, but we also love Limburger (can rarely find it) and Gjetost (a Norwegian cheese).

Have rarely encountered a cheese we do not like.
__________________
auntdot is offline   Reply With Quote
Old 03-20-2005, 09:21 AM   #20
Cook
 
Join Date: Feb 2005
Location: USA
Posts: 55
PA ,you are right.The Brie found in most US stores is made with ultra pasteurized milk & barely aged with the result of tasting like sour plaster.You can find the real thing throught William-Sonoma,Dean Delucca & other.You won't believe the difference.
__________________

__________________
Ignorance is stupidity...If you let it .
ifitfeelgoodcookit is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Oyster and Brie Bisque kansasgirl Soups 6 02-22-2005 10:08 PM
Sugar and Nut Glazed Brie PA Baker Eggs, Cheese & Dairy 2 12-29-2004 08:50 AM
Creamy Brie Kisses kansasgirl Appetizers & Hors D'oeuvres 8 12-26-2004 11:11 PM
3 Brie Recipes crewsk Eggs, Cheese & Dairy 7 09-30-2004 08:46 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:08 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.