"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Reply
 
Thread Tools Display Modes
 
Old 09-30-2008, 03:26 PM   #11
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
I love Brie cheese melted on warm French baguette slices with a glass of port wine. OMG. Sometimes I eat part of the rind.
__________________

__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 09-30-2008, 03:27 PM   #12
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Always! I love the contrast with the creamy interior, as well as the earthier, more "mushroomy" flavor it adds.
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 09-30-2008, 05:17 PM   #13
Head Chef
 
Adillo303's Avatar
 
Join Date: Mar 2008
Location: Haledon, New Jersey
Posts: 1,072
Send a message via AIM to Adillo303
Yup!

AC
__________________
One difference between a cook and a chef is that the cook mows the lawn, while the bread is rising.
Adillo303 is offline   Reply With Quote
Old 09-30-2008, 05:56 PM   #14
Senior Cook
 
Join Date: Feb 2008
Location: Oakland, CA
Posts: 453
Send a message via AIM to Russellkhan
Quote:
Originally Posted by GrillingFool View Post
I happily donate my lifetime allotment of brie to whomever wants it.
I love cheese, but brie is just boring.
When I do eat it, I tend to eat the rind too, however.
Many people serve cheeses too cold. Brie is one cheese that really suffers when served that way. If you know you've tried it at proper temperature and found it boring, then that's just the way it is for you. But if you're not sure, make an effort to try some brie at room temp or higher (baked brie is super tasty).

Oh, and eat the rind right along with it - it's part of what makes the full flavor ;-)
__________________
Russ
Russellkhan is offline   Reply With Quote
Old 09-30-2008, 06:59 PM   #15
Executive Chef
 
miniman's Avatar
 
Join Date: Aug 2006
Location: Basingstoke, England
Posts: 4,687
Brie is like a lot of other cheeses - you get good ones and bad ones. The store pre packaged variety is nearly always underripe and with little flavour. Q room temperature ripe brie chese is delicious.
__________________
"For to be free is not merely to cast off one's chains, but to live in a way that respects and enhances the freedom of others." - Nelson Mandela
miniman is offline   Reply With Quote
Old 09-30-2008, 07:11 PM   #16
Chef Extraordinaire
 
suziquzie's Avatar
 
Join Date: Nov 2007
Location: MN
Posts: 11,488
Send a message via AIM to suziquzie
Me no like-y the rind-ey.

:)
__________________
Not that there's anything wrong with that.....
suziquzie is offline   Reply With Quote
Old 09-30-2008, 07:21 PM   #17
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
no, but then i only have it about once a year.
__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 09-30-2008, 09:43 PM   #18
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I do. We rarely get really fine Brie in this country anymore. Most is double and tripple cream, very thick and firm. Single cream fully ripe is runny and a little high...quite good, but not to many people's likings so rarely gotten. A mushroom brie or a baked brie with pesto are both really trasty, even with the more neutral heqvier cream versions.
__________________
Robo410 is offline   Reply With Quote
Old 09-30-2008, 10:18 PM   #19
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
I eat the rind only if it is fresh meaning pure white no tinges of yellow or brown by then it has an ammonia smell yuck. I can't get good brie here as the turn over is slow so it gets old. When I'm in a town where people buy a lot good cheese the brie is wonderful. In fact the best brie I have ever had( a big wheel) was so fresh that that when you cut a piece with in a couple of days the white mold grew back onto the cut piece. If brie has even the slightest hint of ammonia smell I really don't want it.
__________________
"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child
jpmcgrew is offline   Reply With Quote
Old 09-30-2008, 11:34 PM   #20
Cooking Links Contest Winner
 
shannon in KS's Avatar
 
Join Date: Oct 2005
Location: Wamego, KS
Posts: 1,196
Send a message via Yahoo to shannon in KS
erggggh patooey! I do not like the taste, and further the texture. I absolutely love brie, but not the outside! too.... can't even describe the taste, just not pleasant to me. I am not unwilling to try different ones, but it has been my experience with several it is a no-go!
__________________

__________________
~ Shannon

shannon in KS 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



» 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 06:09 AM.


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