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Like Brie ?
ommnomnomnom... 83%  83%  [ 15 ]
ewwww.. ick! 17%  17%  [ 3 ]
Too 'spensive, pass the CheezWhiz 0%  0%  [ 0 ]
Who ? 0%  0%  [ 0 ]
Total votes : 18
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Midgen
 Post subject: Brie ?
PostPosted: Sun Apr 04, 2010 12:25 am 
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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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Aethien
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PostPosted: 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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Nevandal
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PostPosted: Sun Apr 04, 2010 1:40 am 
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never tried it

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Rynar
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PostPosted: Sun Apr 04, 2010 1:49 am 
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I love it with lamb. Amazing combination anytime you combie the flavors well.

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Micheal
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PostPosted: 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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Jasmy
 Post subject: Re: Brie ?
PostPosted: Sun Apr 04, 2010 3:16 am 
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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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Midgen
 Post subject: Re:
PostPosted: Sun Apr 04, 2010 4:39 am 
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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. :lol:
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Taamar
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PostPosted: Sun Apr 04, 2010 11:24 am 
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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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Nevandal
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PostPosted: 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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Midgen
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PostPosted: Sun Apr 04, 2010 5:40 pm 
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Brie's taste is mild. Milder than cheddar.

I't just soft creamy yummy goodness.
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Lydiaa
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PostPosted: 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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Rynar
 Post subject: Re: Brie ?
PostPosted: Mon Apr 05, 2010 10:58 pm 
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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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Quote:
19 Yet she became more and more promiscuous as she recalled the days of her youth, when she was a prostitute in Egypt. 20 There she lusted after her lovers, whose genitals were like those of donkeys and whose emission was like that of horses.

Ezekiel 23:19-20 
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Jasmy
 Post subject: Re: Brie ?
PostPosted: Tue Apr 06, 2010 10:41 am 
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That sounds delicious, Rynar. Thank you, I will have to try this next time I cook lamb.

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Hopwin
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PostPosted: Tue Apr 06, 2010 12:11 pm 
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multiple words om nom nom nom :D

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