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Baked Brie.

post #1 of 10
Thread Starter 
Okay so there is a southern style, but we have a hard time with really fresh brie here. This one has a shell. Of mold. Like a mushroom. Hint,Hint?
So I hope this turns out well...
post #2 of 10
Thread Starter 
SO..the meat hit a plateau and its a perfect time to heat something else slowly into the steam.
post #3 of 10
Thread Starter 
A Dead Soldier.
post #4 of 10
Thread Starter 
Me and the dog eat the same thing.
post #5 of 10
Thread Starter 
i have no idea what 150 is except for water so it seems done... The cheese leaks out of the cheese. Or shell. Or whatever its called.
post #6 of 10
Thread Starter 
wife ate brie with wheat crackers. Not for me. Breads gettin comfortble before cooking.
post #7 of 10
I'm sure it'll taste great! Next time try something different and wrap it in puff pastry, or even Pillsbiry crescent roll dough in a pinch. You can top it (inside the pastry) with caramelized onions, a mushroom reduction or for something a little different, canned cranberry sauce. Merry Christmas and enjoy your Brie!
post #8 of 10
Thread Starter 
Ok its out.
patience it goes higher, I tell the wife. End cuts she likes.
post #9 of 10
Thread Starter 
144 was all the PR did on a 50 degree day. House is cold I guess. Thanks big guy but that is pencillin mold and anything I did to break it open would ruin what I was cooking. Kinda cool, and STD free.
post #10 of 10
Thread Starter 
On Ritz. Yeah thats right. MANNA FROM HEAVEN RIGHT HERE. oops. Got excited and hit caps lock.
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