 |
|
10-01-2008, 02:40 AM
|
|
#21
|
|
|
|
|
| |
Sous Chef
Profile:
Join Date: Sep 2008
Location: eastern shore, maryland
Posts: 627
|
|
love the rind
|
| |
|
|
|
|
|
|
|
 |
Join the #1 Cooking Community Today - It's Totally Free!
DiscussCooking.com, The Friendliest Cooking Community on the Internet - Are you look for a great recipe or planning a meal for friends and family? Looking for advice on cooking techniques or feedback from real people about cooking appliances and other kitchen supplies? Or maybe you can give others some advice? No matter where you fit in you'll find that Discuss Cooking is a great community to join. Best of all it's totally FREE!
You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with other cooks & Foodies, see fewer ads, upload photographs, create a cooking blog, send private messages and so much, much more!
|
|
10-01-2008, 08:23 AM
|
|
#22
|
|
|
|
|
| |
Certified Executive Chef
Profile:
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,259
|
|
Depends on the brie and how bothered I am with taking it off as well as where I am. I would always eat it in a restaurant but at home may be more picky. Don't like it when it is a bit chalky to the taste.
__________________
Too many restaurants, not enough time...
|
| |
|
|
|
|
|
|
|
|
10-01-2008, 09:05 AM
|
|
#23
|
|
|
|
|
| |
Sous Chef
Profile:
Join Date: Sep 2005
Location: Wisconsin
Posts: 816
|
|
We do ... love it warmed with roasted red peppers and roasted garlic.
|
| |
|
|
|
|
|
|
|
|
10-01-2008, 09:59 AM
|
|
#24
|
|
|
|
|
| |
Sous Chef
Profile:
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 543
|
|
I do!....fortunate enough here in Toronto to have many cheese places nearby. There are 2 cheese only shops close by and thats where I shop mostly. Try it warmed with some red pepper jelly sloshed on the top.....to die for!!!!!!
|
| |
|
|
|
|
|
|
|
|
10-01-2008, 10:12 AM
|
|
#25
|
|
|
|
|
| |
Certified Executive Chef
Profile:
Join Date: Apr 2008
Location: Collier County, Fl.
Posts: 4,198
|
|
Quote:
Originally Posted by JMediger
We do ... love it warmed with roasted red peppers and roasted garlic.
|
Me too, with Stoneground wheat crackers.
|
| |
|
|
|
|
|
|
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
» Recent Recipe Discussions
|
|
|
|
|
|
|
|
|
|
|
|
|
|
All times are GMT -5. The time now is 09:59 PM.
