Re: 11/25/17 Brie for breakfast - tasty

[notbob]

On 2017-11-25, l not -l <lal...@cujo.com> wrote:

> I really like a cream cheese and grape jelly omelet....

I'm speechless. 8|

nb

[Ed Pawlowski]

On 11/25/2017 10:05 AM, l not -l wrote:


> I must admit to a really weird additional thought; I wondered how
> it would be with a spoonful of grape jelly instead of tomatoes.
> I really like a cream cheese and grape jelly omelet; I just
> wonder if it might work with brie.
>

Bet it would be good. I've not had a grape jelly omelet for many years.
I may soon though, now that you bring it up.

[Dave Smith]

On 2017-11-25 10:05 AM, l not -l wrote:
> A recent thread, or the drift of a thread, was on the subject of
> brie and whether to eat the mold/rind. Reading that thread, I
> realized I had never had it. My son has and on occasion
> commented on liking it pastry wrapped and baked. While grocery
> shopping I bought an 8 ounce package.
>
Brie is a soft cheese, the type I am not really supposed to eat. I also
have lactose issues. I have never been much of a cheese eater. However,
I love Brie and find it hard to resist.


You should give a try to Camembert, a sister cheese to Brie. I once had
it for dessert in a Danish restaurant. It was breaded and deep fried
and served with strawberry jam.

[Casa de perritos felices]

:-(

[penm...@aol.com]

"l not -l" wrote:
>
>A recent thread, or the drift of a thread, was on the subject of
>brie and whether to eat the mold/rind. Reading that thread, I
>realized I had never had it. My son has and on occasion
>commented on liking it pastry wrapped and baked. While grocery
>shopping I bought an 8 ounce package.
>

>This morning, I wrapped about an ounce (maybe ounce and a half)
>it in an omelet instead of pastry. I diced and pan fried a
>couple of slices of bacon, poured off the excess fat and added
>two sliced green onion. I then added 3-egg equivalent EggBeater
>(I like them for omelets, you don't have to) and swirled the
>mixture to make a fluffy omelet. When the omelet was almost set,
>I added the brie, sliced, mold/rind intact, to one side of the
>omelet and folded the other side over and slid the omelet onto a
>plate. Residual heat melted the brie to make a very creamy
>filling.
>
>So, I like brie, at least this way. As I was eating it, I
>wondered if it would be even better with a few, halved grape
>tomatoes added - something to try next time.

>
>I must admit to a really weird additional thought; I wondered how
>it would be with a spoonful of grape jelly instead of tomatoes.
>I really like a cream cheese and grape jelly omelet; I just
>wonder if it might work with brie.

The only grape that goes with brie is that fermented liquid in a
glass, preferably the bubbly kind. I like brie a lot but I prefer the
rind with a small part of the middle attached... with most all cheeses
I prefer the rinds to the middles... the one thing about mozz I don't
like is it has no rind until the next morning when it drys on cold
pizza. I don't like gouda rind, it has a very candley mouth feel...
and that red reminds me of wax lips.

[cshenk]

l not -l wrote in rec.food.cooking:

> A recent thread, or the drift of a thread, was on the subject of
> brie and whether to eat the mold/rind. Reading that thread, I
> realized I had never had it. My son has and on occasion
> commented on liking it pastry wrapped and baked. While grocery
> shopping I bought an 8 ounce package.
>
> This morning, I wrapped about an ounce (maybe ounce and a half)
> it in an omelet instead of pastry. I diced and pan fried a
> couple of slices of bacon, poured off the excess fat and added
> two sliced green onion. I then added 3-egg equivalent EggBeater
> (I like them for omelets, you don't have to) and swirled the
> mixture to make a fluffy omelet. When the omelet was almost set,
> I added the brie, sliced, mold/rind intact, to one side of the
> omelet and folded the other side over and slid the omelet onto a
> plate. Residual heat melted the brie to make a very creamy
> filling.
>
> So, I like brie, at least this way. As I was eating it, I
> wondered if it would be even better with a few, halved grape
> tomatoes added - something to try next time.
>
> I must admit to a really weird additional thought; I wondered how
> it would be with a spoonful of grape jelly instead of tomatoes.
> I really like a cream cheese and grape jelly omelet; I just
> wonder if it might work with brie.

Hi! Not sure on the grape jelly with brie but it comes in a lot of
different types so some may match.

Mostly when I want brie, I want the firmer sort and I'm using it in a
bread machine a good bit of the time. The rind there works especially
well.

If interested, I have a brie, pepper and baking soda type that doesnt
require any special gear other than a glass brownie pan is recommended.

--

[cshenk]

Dave Smith wrote in rec.food.cooking:

Humm! That's one I've not tried and i bet it bakes well in a bread
from the looks of it. Thanks!

--

[penm...@aol.com]

A concord grape jelly and cream cheese omelet is a Brooklyn
luncheonette breakfast classic, no hot coffee, a Manhattan Special
eggcream.
I grew up three houses off Quentin Road, on E 2nd st:
https://www.seamless.com/menu/hot-bagels-and-bialys-1201-quentin-rd-brooklyn/295085
But that adress is a ten block walk:
http://hotbagelsandbialys.com/

[Dave Smith]

On 2017-11-25 12:02 PM, cshenk wrote:
> Dave Smith wrote in rec.food.cooking:
>

>> You should give a try to Camembert, a sister cheese to Brie. I once
>> had it for dessert in a Danish restaurant. It was breaded and deep
>> fried and served with strawberry jam.
>
> Humm! That's one I've not tried and i bet it bakes well in a bread
> from the looks of it. Thanks!
>

Brie is richer than Camembert because they add cream to it. FWIW, my
son prefers Camembert. I keep meaning to buy some, but I usually spot
the Brie fist.

[Cheri]

"l not -l" <lal...@cujo.com> wrote in message
news:PhhSB.15874$hA1....@fx23.iad...

> The first time I heard of a grape jelly omelet was in a hotel
> coffee shop in Miami Beach in the late-80s, most likely the
> Fontainebleau. It was one of those old fashioned coffee shops
> hotels used to have, more like a drugstore lunch counter than a
> Starbucks.
> When I saw grape jelly among the available omelet varieties, I
> thought it was a local weirdness and had to try it. It was
> delicious. I later learned that jelly omelets were a thing in
> some parts of the country and even saw it listed in a cookbook;
> it was Dining Car Favorites or a similarly named collection of
> favorite recipes from the dining cars of various railroads. It
> was not much of a recipe, pretty standard omelet recipe, with
> "jelly of diners choosing".
> I eat omelet several times per week and grape jelly and cream
> cheese make it to my plate a few times per year.


Probably a lot like a chocolate omelet which are good too.

Cheri

[Casa de perritos felices]

zelman
Sep 20, 2014
Placed an order, ordered a lox sandwich and a chicken salad. They had no
chicken salad so I requested for 2 of the same lox sandwiches. If you
want flesh in your sandwich, I recommend you go somewhere else because
they have the best vegetable sandwiches in the world with only 1 slice
of your choice of meat. 2 thumbs down, never will order from here again!

> But that adress is a ten block walk:
> http://hotbagelsandbialys.com/

Alina
3 reviews | 238 orders
THere was some mixup about delivery, but the owner himself delivered my
order and sincerely apologized and did not charge me. Bagels are AMAZING.

[Bruze]

Gouda rind is not meant to be eaten, silly.

[Bruze]

On Sat, 25 Nov 2017 15:05:22 GMT, "l not -l" <lal...@cujo.com> wrote:

>A recent thread, or the drift of a thread, was on the subject of
>brie and whether to eat the mold/rind. Reading that thread, I
>realized I had never had it. My son has and on occasion
>commented on liking it pastry wrapped and baked. While grocery
>shopping I bought an 8 ounce package.
>
>This morning, I wrapped about an ounce (maybe ounce and a half)
>it in an omelet instead of pastry. I diced and pan fried a
>couple of slices of bacon, poured off the excess fat and added
>two sliced green onion. I then added 3-egg equivalent EggBeater
>(I like them for omelets, you don't have to) and swirled the
>mixture to make a fluffy omelet. When the omelet was almost set,
>I added the brie, sliced, mold/rind intact, to one side of the
>omelet and folded the other side over and slid the omelet onto a
>plate. Residual heat melted the brie to make a very creamy
>filling.
>
>So, I like brie, at least this way. As I was eating it, I
>wondered if it would be even better with a few, halved grape
>tomatoes added - something to try next time.
>
>I must admit to a really weird additional thought; I wondered how
>it would be with a spoonful of grape jelly instead of tomatoes.
>I really like a cream cheese and grape jelly omelet; I just
>wonder if it might work with brie.

What a strange and complicated way to test if you like brie.

[Casa de perritos felices]

+1

http://www.foodrepublic.com/2013/01/10/which-cheese-rinds-are-edible/

We’ve all seen it: the wedge of cheese on the platter whose innards have
been scooped out, leaving behind the shell that allowed its wonderful
flavors to develop. Who left the rind behind, and why?

So long as the cheese coating in question was not made by man alone
(like the red wax on Gouda) the rind is safe to eat. Depending on your
palate, you may find that a little rind complements the cheese and
enhances its flavor. You may also find it too strong, bitter, moldy or
textually unpleasant. Remember: we’re promising that it’s edible, not
that it’s delicious. Simply man up a little on your cheese-eating —
remember, you have to try something a dozen or so times before you know
whether you actually dislike it.

Long story short: is the rind on your nice aged Parmesan edible? Yes,
and if you don’t feel like chewing on it, toss it in a pot of soup for
unheard-of umami enhancement. Is the rind on that stinky Camembert
edible? Yes, and that’s one you should get to know. Is the plastic
wrapper you pulled off your goat cheese log edible? No, that was made by
man alone. See? Much easier.

[Wayne Boatwright]

On Sat 25 Nov 2017 08:05:22a, l not -l told us...

> A recent thread, or the drift of a thread, was on the subject of
> brie and whether to eat the mold/rind. Reading that thread, I
> realized I had never had it. My son has and on occasion
> commented on liking it pastry wrapped and baked. While grocery
> shopping I bought an 8 ounce package.
>
> This morning, I wrapped about an ounce (maybe ounce and a half)
> it in an omelet instead of pastry. I diced and pan fried a
> couple of slices of bacon, poured off the excess fat and added
> two sliced green onion. I then added 3-egg equivalent EggBeater
> (I like them for omelets, you don't have to) and swirled the
> mixture to make a fluffy omelet. When the omelet was almost set,
> I added the brie, sliced, mold/rind intact, to one side of the
> omelet and folded the other side over and slid the omelet onto a
> plate. Residual heat melted the brie to make a very creamy
> filling.
>
> So, I like brie, at least this way. As I was eating it, I
> wondered if it would be even better with a few, halved grape
> tomatoes added - something to try next time.
>
> I must admit to a really weird additional thought; I wondered how
> it would be with a spoonful of grape jelly instead of tomatoes.
> I really like a cream cheese and grape jelly omelet; I just
> wonder if it might work with brie.

I really like brief, but for some reason I don't think to buy it very
often, My favorite two ways of eating it, if it's good-sized brie
and fully ripened to a very gooey stage, is simply spread on homemade
melba toast or a very simiple cracker. My other favorite, when I buy
smaller (3-4") whole brie is to spread it with lignonberry jam,
encase in puff pastry and bake it. Either way, served with crudité
makes a nice appetizer. Never thought to use it in an omelet, but I
would probably prefer it with minimal other ingredienets added.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

**********************************************************

Wayne Boatwright

[Wayne Boatwright]

On Sat 25 Nov 2017 08:13:32a, notbob told us...

For once! :-)

[Wayne Boatwright]

On Sat 25 Nov 2017 08:55:10a, Ed Pawlowski told us...

I guess that's popular, but I don't care for sweet omelets.

[Cheri]

"l not -l" <lal...@cujo.com> wrote in message

news:UUjSB.31086$ON1....@fx33.iad...

> Chocolatae whipped into the egg mixture, like chocolate souffle
> or like a chocolate bar between the folded egg layers?


Yes, just cocoa powder, cream, and some sugar whipped in with the eggs and
cooked on low in frying pan until almost set, cover and let sit for a minute
and it kind of puffs.

Cheri

[Casa de perritos felices]

Careful, posting an ingredients list like that will get the Bwuthe troll
agitated...

;-)

[Cheri]

"Casa de perritos felices" <ba...@u.dia> wrote in message
news:ovd1k1$il9$9...@gioia.aioe.org...

He could use a little excitement in his life. :)

Cheri

[Casa de perritos felices]

And with Julie off line, well...

LOL.

[Bruze]

On Sat, 25 Nov 2017 16:42:30 -0800, "Cheri" <che...@newsguy.com>
wrote:

Nothing wrong with cocoa powder, cream and some sugar.

[Casa de perritos felices]

Oh puleeeeze...you just went off on pig parts, let's not play the total
dis-ingenue tonight...mmm'k?

[Gary]

l not -l wrote:

>
> "Cheri" wrote:
> > Yes, just cocoa powder, cream, and some sugar whipped in with
> > the eggs and
> > cooked on low in frying pan until almost set, cover and let sit
> > for a minute
> > and it kind of puffs.

> A "hot chocolate" omelet. 8-)

Yikes! >;-o

[jmcquown]

On 11/25/2017 10:05 AM, l not -l wrote:

> A recent thread, or the drift of a thread, was on the subject of
> brie and whether to eat the mold/rind. Reading that thread, I
> realized I had never had it. My son has and on occasion
> commented on liking it pastry wrapped and baked. While grocery
> shopping I bought an 8 ounce package.
>
> This morning, I wrapped about an ounce (maybe ounce and a half)
> it in an omelet instead of pastry. I diced and pan fried a
> couple of slices of bacon, poured off the excess fat and added
> two sliced green onion. I then added 3-egg equivalent EggBeater
> (I like them for omelets, you don't have to) and swirled the
> mixture to make a fluffy omelet. When the omelet was almost set,
> I added the brie, sliced, mold/rind intact, to one side of the
> omelet and folded the other side over and slid the omelet onto a
> plate. Residual heat melted the brie to make a very creamy
> filling.
>
> So, I like brie, at least this way.

I have long espoused brie (with rind, without, doesn't matter!) in an
omelet. While on the road many years ago with my SO we stopped at a
diner. I ordered a bacon and spinach omelet. The server came back to
the table and said, "the cook has a bit of brie in the back, would you
like him to add it to the omelet?" Why the heck not? It was delicious. :)

I've never tried brie en croute but I'd bet it's wonderful.

Jill

[Casa de perritos felices]

On 11/27/2017 7:49 AM, jmcquown wrote:
> I've never tried brie en croute but I'd bet it's wonderful.
>
> Jill

I hear it's a PITA to get the concrete to cure properly...
;-)

[jmcquown]

On 11/25/2017 10:05 AM, l not -l wrote:
> A recent thread, or the drift of a thread, was on the subject of
> brie and whether to eat the mold/rind. Reading that thread, I
> realized I had never had it. My son has and on occasion
> commented on liking it pastry wrapped and baked. While grocery
> shopping I bought an 8 ounce package.
>

Thanks for the reminder. When I was at the grocery store today I
thought about this post. I bought more brie. :) The rind is not mold.
This isn't a bleu or marbled with mold cheese.

I love brie on toast. I'd probably like it baked en croute. :)

Jill

[U.S. Janet B.]

On Mon, 27 Nov 2017 13:38:56 -0500, jmcquown <j_mc...@comcast.net>
wrote:

My husband won't eat brie. He 'doesn't like soft cheeses' We went to
dinner at someone's house the other day. We were all sitting around
the huge marble island in the kitchen, lots of nibbles of every kind
were there. I watched my husband devour almost totally by himself a
whole wheel of brie en croute. The top was spread with a
cranberry/hot pepper relish and he could not get enough of the stuff.
He kept telling me how good it was. I just smiled and said 'yes, it
really was, do you want me to get the recipe?' ;-)
Janet US

[Wayne Boatwright]

On Mon 27 Nov 2017 11:38:56a, jmcquown told us...

You probably would.

[Wayne Boatwright]

On Mon 27 Nov 2017 11:46:13a, U.S. Janet B. told us...

What he doesn't know won't hurt him :-)

[Dave Smith]

On 2017-11-27 1:38 PM, jmcquown wrote:
> On 11/25/2017 10:05 AM, l not -l wrote:
>> A recent thread, or the drift of a thread, was on the subject of
>> brie and whether to eat the mold/rind.  Reading that thread, I
>> realized I had never had it.  My son has and on occasion
>> commented on liking it pastry wrapped and baked.  While grocery
>> shopping I bought an 8 ounce package.
>>
> Thanks for the reminder.  When I was at the grocery store today I
> thought about this post.  I bought more brie. :)  The rind is not mold.
> This isn't a bleu or marbled with mold cheese.

Actually, it is a mold.

>
> I love brie on toast.  I'd probably like it baked en croute. :)

I am sure you would like it. What's not to like? I have had it many
times are parties and it is delicious. Personally, I would not bother
cooking it in a pastry. That is way too much work for something that is
already darned near perfect.

[cshenk]

Forgot to answer, I am going to try that cheese. I don't think I have
yet?

--

[cshenk]

l not -l wrote in rec.food.cooking:

>
> On 25-Nov-2017, "cshenk" <csh...@cox.net> wrote:
>
> > l not -l wrote in rec.food.cooking:

> >
> > > A recent thread, or the drift of a thread, was on the subject
> > > of
> > > brie and whether to eat the mold/rind. Reading that thread,
> > > I
> > > realized I had never had it. My son has and on occasion
> > > commented on liking it pastry wrapped and baked. While
> > > grocery
> > > shopping I bought an 8 ounce package.
> > >

> > > This morning, I wrapped about an ounce (maybe ounce and a
> > > half)
> > > it in an omelet instead of pastry. I diced and pan fried a
> > > couple of slices of bacon, poured off the excess fat and
> > > added
> > > two sliced green onion. I then added 3-egg equivalent
> > > EggBeater
> > > (I like them for omelets, you don't have to) and swirled the
> > > mixture to make a fluffy omelet. When the omelet was almost
> > > set,
> > > I added the brie, sliced, mold/rind intact, to one side of
> > > the
> > > omelet and folded the other side over and slid the omelet
> > > onto a
> > > plate. Residual heat melted the brie to make a very creamy
> > > filling.
> > >

> > > So, I like brie, at least this way. As I was eating it, I
> > > wondered if it would be even better with a few, halved grape
> > > tomatoes added - something to try next time.
> > >

> > > I must admit to a really weird additional thought; I wondered
> > > how
> > > it would be with a spoonful of grape jelly instead of
> > > tomatoes.
> > > I really like a cream cheese and grape jelly omelet; I just
> > > wonder if it might work with brie.
> >

> > Hi! Not sure on the grape jelly with brie but it comes in a
> > lot of
> > different types so some may match.
> >
> > Mostly when I want brie, I want the firmer sort and I'm using
> > it in a
> > bread machine a good bit of the time. The rind there works
> > especially
> > well.
> >
> > If interested, I have a brie, pepper and baking soda type that
> > doesnt
> > require any special gear other than a glass brownie pan is
> > recommended.
> Thanks for the offer and, once upon a time, I would have been
> eager to try. But, these days I am on a reduced carb plan. My
> bread machines (I have two) got a workout for many years; but,
> mostly collect dust these past few years.

Ok no problem! Grin, another may be interested and ill pass it on then.

--

[cshenk]

jmcquown wrote in rec.food.cooking:

It sounds like it but I son;t know as I'd want to make the pastry dough
for that one.

--

[graham]

Better with a brioche dough rather than pastry.

[Wayne Boatwright]

On Mon 27 Nov 2017 09:34:19p, graham told us...

I think brioche dough, while excellent on its own, is too "bready"
for the brie. I've always preferred puff pastry. but not any other
type of pastry.

[jmcquown]

That's funny! I don't remember when I first tried brie, I just know I
loved it immediately. :)

Jill

[jmcquown]

On 11/27/2017 3:17 PM, Dave Smith wrote:
> On 2017-11-27 1:38 PM, jmcquown wrote:
>> On 11/25/2017 10:05 AM, l not -l wrote:
>>> A recent thread, or the drift of a thread, was on the subject of
>>> brie and whether to eat the mold/rind.  Reading that thread, I
>>> realized I had never had it.  My son has and on occasion
>>> commented on liking it pastry wrapped and baked.  While grocery
>>> shopping I bought an 8 ounce package.
>>>
>> Thanks for the reminder.  When I was at the grocery store today I
>> thought about this post.  I bought more brie. :)  The rind is not
>> mold. This isn't a bleu or marbled with mold cheese.
>
> Actually, it is a mold.
>>

I realized the minute I hit send I was wrong about that. Sowwy!

>> I love brie on toast.  I'd probably like it baked en croute. :)
>
>
> I am sure you would like it. What's not to like? I have had it many
> times are parties and it is delicious. Personally, I would not bother
> cooking it in a pastry. That is way too much work for something that is
> already darned near perfect.
>

True dat. I'll wait until someone I know makes it for a get together. :)

Jill

[Cheri]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:ZHdTB.63591$nx2....@fx17.iad...

I was well into adulthood before ever trying it, but I love it too. It's one
of those things that's hard to leave alone in the fridge.

Cheri

[jmcquown]

On 11/27/2017 3:28 PM, l not -l wrote:

> On 27-Nov-2017, jmcquown <j_mc...@comcast.net> wrote:
>
>> On 11/25/2017 10:05 AM, l not -l wrote:
>>> A recent thread, or the drift of a thread, was on the subject
>>> of
>>> brie and whether to eat the mold/rind. Reading that thread,
>>> I
>>> realized I had never had it. My son has and on occasion
>>> commented on liking it pastry wrapped and baked. While
>>> grocery
>>> shopping I bought an 8 ounce package.
>>>
>> Thanks for the reminder. When I was at the grocery store today
>> I
>> thought about this post. I bought more brie. :) The rind is
>> not mold.
>

> I had to check my facts and found that, actually, it is;
> penicillium camemberti.

I realized my mistake as soon as I hit send! That's okay, it doesn't
bother me (I do eat the rind). :)

>>
>> I love brie on toast. I'd probably like it baked en croute. :)
>

> I have some pastry sheets on hand; I think I will do that with
> the last half of the round.
>
Enjoy!

Jill

[penm...@aol.com]

jmcquown wrote:
>
> I love brie on toast. I'd probably like it baked en croute. :)

I like brie best with a hearty richly flavored bread for contrast,
with good crusty rye/pumpernickle,

[graham]

On 2017-11-27 9:54 PM, Wayne Boatwright wrote:
> On Mon 27 Nov 2017 09:34:19p, graham told us...
>
>> On 2017-11-27 11:38 AM, jmcquown wrote:
>>> On 11/25/2017 10:05 AM, l not -l wrote:
>>>> A recent thread, or the drift of a thread, was on the subject of

>>>> brie and whether to eat the mold/rind.  Reading that thread, I
>>>> realized I had never had it.  My son has and on occasion
>>>> commented on liking it pastry wrapped and baked.  While grocery

>>>> shopping I bought an 8 ounce package.
>>>>

>>> Thanks for the reminder.  When I was at the grocery store today
>>> I thought about this post.  I bought more brie. :)  The rind is

>>> not mold. This isn't a bleu or marbled with mold cheese.
>>>

>>> I love brie on toast.  I'd probably like it baked en croute. :)

>>>
>>> Jill
>>
>> Better with a brioche dough rather than pastry.
>>
>
> I think brioche dough, while excellent on its own, is too "bready"
> for the brie. I've always preferred puff pastry. but not any other
> type of pastry.
>

Although PP is often used, the crumbs are too messy for a party, I think.

[jmcquown]

Glad you enjoy it! I've never been a fan of rye or pumpernickel.

I buy thinly sliced rounds of bakery sourdough. Brie is excellent on
sourdough toast. :)

Jill

[Wayne Boatwright]

On Tue 28 Nov 2017 08:18:47a, graham told us...

I can see how that might be a problem if baking a large wheel of
brie. I tend to buy rather smal wheels (3-4" minimum) if I'm gpomg
tp enclose them in PP. If I've company, I buy a half dozen or so.
If I buy a parge wheel, then I don't subject to wrapping or baking.

[U.S. Janet B.]

On Tue, 28 Nov 2017 05:43:47 -0800, "Cheri" <che...@newsguy.com>
wrote:

my total weakness is cambozola. I can't leave that stuff alone.
Janet US

[jmcquown]

On 11/28/2017 8:43 AM, Cheri wrote:
> "jmcquown" <j_mc...@comcast.net> wrote in message
>>>

>> That's funny!  I don't remember when I first tried brie, I just know I
>> loved it immediately. :)
>>
>> Jill
>
>
> I was well into adulthood before ever trying it, but I love it too. It's
> one of those things that's hard to leave alone in the fridge.
>
> Cheri

My mother wasn't at all adventurous about things like cheeses. I didn't
start tasting a lot of different types until I was an adult. Yep, brie
doesn't last long in my fridge. :)

Jill

[Gary]

Cheri wrote:

>
> "jmcquown" wrote:
> > That's funny! I don't remember when I first tried brie, I just know I
> > loved it immediately. :)
> >
> > Jill
>
> I was well into adulthood before ever trying it, but I love it too. It's one
> of those things that's hard to leave alone in the fridge.

I've never tried it but it sounds like something I would like. I
just recently tried goat cheese for the first time and it was
good.

[Bruze]

Never having tried brie is mind bobbling.

Anyway, my favourite goat's cheese, imported from Cheese Land:
<https://www.woolworths.com.au/shop/productdetails/323963/frico-mild-goats-cheese-wedge>

[Cheri]

"Gary" <g.ma...@att.net> wrote in message news:5A1DC706...@att.net...

I be you would like it. I buy it at Costco where it is reasonable. It's not
terribly high priced at the supermarkets here though.

Cheri

[jmcquown]

You don't have to buy an entire round of brie. I buy it in wedges,
about $5. A little goes a long way.

Jill

[Cheri]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:1FoTB.6$e5...@fx41.iad...

Yes, I buy the round at Costco, and wedges at the supermarket.

Cheri

[jmcquown]

I wish there was a Costco closer than Savannah. I just can't see
driving 60 miles (one way) to go shopping. But sure, Gary could pick up
a small wedge at the supermarket if he'd like to give it a try. :)

Jill

[penm...@aol.com]

On Wed, 29 Nov 2017 08:46:59 -0500, jmcquown <j_mc...@comcast.net>
wrote:

The nearest Costco to me is also about 60 miles, instead I go to BJs
which is only 20 miles, and they both sell pretty much the same
things. The small market in town sells brie in wedges and in small
wheels. At holiday times they have the small wheels on sale for $5-$6
at about a pound per. I think the wedges off a large wheel are a lot
better.

[jmcquown]

Agreed. Gary said he's never tasted it so he can probably find a small
wedge just to taste it. It shouldn't break the bank if he doesn't like it.

Jill

[Dave Smith]

It can be pretty pricey, depending on the quality and where it is
produced. Most of the grocery stores around here sell small wedges of Brie.

[penm...@aol.com]

On Wed, 29 Nov 2017 12:33:00 -0500, jmcquown <j_mc...@comcast.net>

I'm certain the markets near Gary sell brie... he probably has no more
intention of getting any brie as he has of getting a new ferret.
However he can buy brie on line and at $10/lb not a bad price:
https://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=brie+cheese

[Gary]

jmcquown wrote:

>
> Cheri wrote:
> > Yes, I buy the round at Costco, and wedges at the supermarket.
> >
> > Cheri
>
> I wish there was a Costco closer than Savannah. I just can't see
> driving 60 miles (one way) to go shopping. But sure, Gary could pick up
> a small wedge at the supermarket if he'd like to give it a try. :)

For sure Gary can and will try a wedge. Even if I like it, I
can't see buying a round just for me. Will probably just be an
occasional thing (assuming I do like it). If not, more goat
cheese. That was good and has serious possibilities.

:-D

[jmcquown]

It lasts a long time in the fridge. I generally buy two (approx 1/2
lb.) wedges at one time but hey, I already know I love brie. :) This
stuff is imported from France. Here's a couple of pics of one of the
two I bought last Monday:

https://s8.postimg.org/3vi4n2mrp/brie1.jpg

https://s8.postimg.org/wl50jr12d/brie2.jpg

I'm sure you can find smaller wedges just to give it a try. Can't speak
to the price in your area, though.

Jill

[jmcquown]

> I'm certain the markets near Gary sell brie... he probably has no more
> intention of getting any brie as he has of getting a new ferret.

Why are you so worried about him getting another ferret? He'll get one
when/if he wants to. After my cat Persia died I wasn't in any rush to
adopt another one. If Buffy's owner hadn't died I might still be
cat-less. What's it to ya?

> However he can buy brie on line and at $10/lb not a bad price:
> https://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=brie+cheese
>

Well... if he's anything like me he wouldn't order brie online,
especially since he doesn't even know if he'll like it.

Jill

[Gary]

penm...@aol.com wrote:
>
> I'm certain the markets near Gary sell brie...

I'm not working tomorrow (Friday) and will do grocery
shopping at 6am. Brie *is* on my list. I'm interested
in trying it so I'll look for a small wedge. Price is
no object for a sample. If I like it, I'll buy a bigger
amount next time.

Probably will just be an occasional treat though. I loved
that soft goat cheese a few weeks ago. I suspect that the
brie will be similar.

> he probably has no more intention of getting any brie
> as he has of getting a new ferret.

If you hadn't turned so brain-dead lately, you would remember
my several reasons for holding out for a new ferret or two.
I will definitely get one or two but only when the time is right.
I do miss the little furry companions right now though.
IMO, the ultimate animal mate.

[penm...@aol.com]

On Thu, 30 Nov 2017 13:35:12 -0500, Gary <g.ma...@att.net> wrote:

>penm...@aol.com wrote:
>>
>> I'm certain the markets near Gary sell brie...
>
>I'm not working tomorrow (Friday) and will do grocery
>shopping at 6am. Brie *is* on my list. I'm interested
>in trying it so I'll look for a small wedge. Price is
>no object for a sample. If I like it, I'll buy a bigger
>amount next time.
>
>Probably will just be an occasional treat though. I loved
>that soft goat cheese a few weeks ago. I suspect that the
>brie will be similar.
>
>> he probably has no more intention of getting any brie
>> as he has of getting a new ferret.
>
>If you hadn't turned so brain-dead lately, you would remember
>my several reasons for holding out for a new ferret or two.
>I will definitely get one or two but only when the time is right.

The time will never be right for you... you are just stalling for as
many years of tears and pity as you can masturbate from the troops
as you can. If you truly cared about ferrets you'd have had a couple
replacements long LONG ago. Gary, you have no excuse other than you
are a weak minded douche. I can really understand why your wife
dumped you, you are NOT an honorable man, you are NOT a M A N.

[Bruce]

You know when you're not a man? When you can't hold your liquor and
make a scene of yourself over and over again.

[ardiente casa del amor]

WTF?!?!?!?

Stuff a sock in your sodden mouth Sheldon!

He's a solid person, you?????

[jmcquown]

On 11/30/2017 7:49 PM, penm...@aol.com wrote:
>>>
> The time will never be right for you... you are just stalling for as
> many years of tears and pity as you can masturbate from the troops
> as you can. If you truly cared about ferrets you'd have had a couple
> replacements

(snipped)

Replacements?! You know better than that, Sheldon. When my little dog
Sampson died I was heartbroken. I'd had him just a month shy of 18
years. I phoned the apartment manager to tell her to remove the monthly
pet rent charge. She said, "Just get another dog." I felt like
slapping her! What a cold, unfeeling thing to say. As if I could just
replace him. So sorry but no, I'm not getting another dog so you can
keep collecting an extra $15 a month.

Pssst, I never did inform her after Persia the cat came crashing into my
life. Screw the monthly pet rent.

Gary will get another ferret (or two) when feels like it and he has more
time to spend with them. I wish you'd stop harping about it.

Jill

[Gary]

jmcquown wrote:
>
> Well... if he's anything like me he wouldn't order brie online,
> especially since he doesn't even know if he'll like it.

Correct Jill.

I actually struck out twice at my grocery store this morning. In
all of the good cheese section, I only saw just one wedge of
"brie with garlic and herbs and no rind." Just one package too.
Sorry but I want to taste brie plain with rind at least for the
first time.

Other strike out was with a parsnip. None there.

For both, I'll try my alt.store next time.
Both are already added to my next grocery list.

Actually I also had 2 more strike outs this morning...
- none of the beer that I like
- no fillet o ferret in the meat section....thankfully.

[Cheri]

"Gary" <g.ma...@att.net> wrote in message news:5A2197BE...@att.net...

> Actually I also had 2 more strike outs this morning...
> - none of the beer that I like
> - no fillet o ferret in the meat section....thankfully.

Damn, the beer and the ferret strike out would have ruined my whole day. ;-)

Cheri

[ardiente casa del amor]

None of:

https://forums.windowscentral.com/attachments/off-topic-lounge/66727d1400293390t-schmidt-sel-near-beer.jpg

Drat!

> - no fillet o ferret in the meat section....thankfully.

https://www.weirdholiday.com/wp-content/uploads/2017/09/ferret-361580.jpg


Soused herring a far better choice:

https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Haring_04.jpg/1200px-Haring_04.jpg

[cshenk]

penm...@aol.com wrote in rec.food.cooking:

> On Thu, 30 Nov 2017 13:35:12 -0500, Gary <g.ma...@att.net> wrote:
>
> > penm...@aol.com wrote:
> >>
> >> I'm certain the markets near Gary sell brie...
> >
> > I'm not working tomorrow (Friday) and will do grocery

> > shopping at 6am. Brie is on my list. I'm interested

> > in trying it so I'll look for a small wedge. Price is
> > no object for a sample. If I like it, I'll buy a bigger
> > amount next time.
> >
> > Probably will just be an occasional treat though. I loved
> > that soft goat cheese a few weeks ago. I suspect that the
> > brie will be similar.
> >
> >> he probably has no more intention of getting any brie
> >> as he has of getting a new ferret.
> >
> > If you hadn't turned so brain-dead lately, you would remember
> > my several reasons for holding out for a new ferret or two.
> > I will definitely get one or two but only when the time is right.
>
> The time will never be right for you... you are just stalling for as
> many years of tears and pity as you can masturbate from the troops
> as you can. If you truly cared about ferrets you'd have had a couple
> replacements long LONG ago. Gary, you have no excuse other than you
> are a weak minded douche. I can really understand why your wife
> dumped you, you are NOT an honorable man, you are NOT a M A N.

Sheldon, when person says they miss a former pet but are not ready yet
to get a new one of th same type, that is all they need to say. Why
did you turn into an asshole over a discussion of brie of all things?

--

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[John Kuthe]

On Saturday, November 25, 2017 at 12:10:30 PM UTC-5, Sheldon wrote:
...
> I grew up...


Really, when? You are still apparently very juvenile!! :-(

Gouda rind reminds you of wax lips? Where, on your tiny shriveled little pecker? Or someone else's in yours? ;-)

John Kuthe...

[Gary]

Sheldon talks trash here all the time. And he has a knack of
making sex sound like filthy, disgusting smut. His tiny little
shriveled pecker quit working years ago. He's all talk now,
nothing else.

[Cheri]

"Gary" <g.ma...@att.net> wrote in message news:5A22B72E...@att.net...

> Sheldon talks trash here all the time. And he has a knack of
> making sex sound like filthy, disgusting smut. His tiny little
> shriveled pecker quit working years ago. He's all talk now,
> nothing else.

Certainly the thought of having sex with him would be offputting...I have
never that that thought. LOL

Cheri

[ardiente casa del amor]

On 12/2/2017 12:52 PM, Cheri wrote:
> Certainly the thought of having sex with him would be offputting...I
> have never that that thought. LOL
>
> Cheri
>

You're wet right right now. LOL