Nevandal wrote:
never tried it
Use some of the money you didn't spend on the clown shoes and buy yourself a wedge, and some decent crackers.
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| Brie ? https://gladerebooted.net/viewtopic.php?f=26&t=2513 |
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| Author: | Midgen [ Sun Apr 04, 2010 12:25 am ] |
| Post subject: | Brie ? |
The Evil Costco People were giving away samples the other day.... I bought some, and now it's all gone.. and I'm sad for it :p Btw is ommnomnomnom one word or 4? I stumped over this before posting my question! |
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| Author: | Aethien [ Sun Apr 04, 2010 12:39 am ] |
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Brie **** rocks. Gonna have some tomorrow in a pear-brie tart, in fact. |
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| Author: | Nevandal [ Sun Apr 04, 2010 1:40 am ] |
| Post subject: | |
never tried it |
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| Author: | Rynar [ Sun Apr 04, 2010 1:49 am ] |
| Post subject: | |
I love it with lamb. Amazing combination anytime you combie the flavors well. |
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| Author: | Micheal [ Sun Apr 04, 2010 2:56 am ] |
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Many styles and serving suggestions, baked brie served on good crackers is amazing. With lamb? Sounds intriguing. |
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| Author: | Jasmy [ Sun Apr 04, 2010 3:16 am ] |
| Post subject: | Re: Brie ? |
Love brie on crackers or crusty bread. Need to stretch my horizons and try some different ways of using it! Rynar how do you use it with lamb? |
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| Author: | Midgen [ Sun Apr 04, 2010 4:39 am ] |
| Post subject: | Re: |
Nevandal wrote: never tried it Use some of the money you didn't spend on the clown shoes and buy yourself a wedge, and some decent crackers.
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| Author: | Taamar [ Sun Apr 04, 2010 11:24 am ] |
| Post subject: | |
Brie is a gateway cheese. it's mild enough to be acceptable to cheese neophytes but has such intriguing piquancy that it opens the palette to camembert. And tallegio. And cambazola. Thence to the hard stuff, like stilton and reblochon. Brie rocks. Love the stuff. |
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| Author: | Nevandal [ Sun Apr 04, 2010 3:19 pm ] |
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I'm not sure, though. I really don't like the strong or pungent cheeses. I hate blue cheese. Hate aged swiss. Milder swiss cheese is good on a sandwich or something. I like mozzerella and provolone, colby and monterey jack. Cheddar is ok in small amounts. Those are all really mild flavors. I've been to quite a few cheese shops in WI and it seems like any time I venture into the more exotic cheeses it just tastes like cheese that's gone bad and needs to be thrown out. |
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| Author: | Midgen [ Sun Apr 04, 2010 5:40 pm ] |
| Post subject: | |
Brie's taste is mild. Milder than cheddar. I't just soft creamy yummy goodness. |
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| Author: | Lydiaa [ Mon Apr 05, 2010 7:11 pm ] |
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semi dried tomatos under a slice of brie over oven toasted bread (with out the crust) baked til the brie is all melty... mmm.... |
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| Author: | Rynar [ Mon Apr 05, 2010 10:58 pm ] |
| Post subject: | Re: Brie ? |
Jasmy wrote: Love brie on crackers or crusty bread. Need to stretch my horizons and try some different ways of using it! Rynar how do you use it with lamb? After searing, then carving out chops, take brie and cut it with some of your favorite fresh herbs and cracked peppercorn, spread it over the chops and broil to finish. |
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| Author: | Jasmy [ Tue Apr 06, 2010 10:41 am ] |
| Post subject: | Re: Brie ? |
That sounds delicious, Rynar. Thank you, I will have to try this next time I cook lamb. |
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| Author: | Hopwin [ Tue Apr 06, 2010 12:11 pm ] |
| Post subject: | |
multiple words om nom nom nom 
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