Re: ¡Ay, chihuahua!

On Tue, 08 Jul 2008 14:06:51 GMT, notbob <notbob@[EMAIL PROTECTED]
> wrote:

>On 2008-07-08, Christine Dabney <artisan2@[EMAIL PROTECTED]
> wrote:
>
>> I am wondering if notbob has ever had a really good brie....  ;)
>
>Yes, I've had "good" bries.  I been brie tasting, searching in vain for a
>good brie.  Andronico's, Draeger's, Robert's, etc.  About as close to a
brie
>as I can find in a Camembert.  At least it has some flavor, even if it
still
>has that icky texture.
>
>nb

If it has an "icky" texture you are not eating it at the right
temperature - let it sit out overnight, at least.  If you find it
bland, it has not ripened properly.  Most Brie in the US is sold
before it is fully ripe and it is hard to get it to ripen once cut.  

Take out a loan, get yourself a whole wheel of real brie and let it
sit out until the center is sunken and the outer walls are bulging
slightly.  It will not lack flavor and it will have a nice, runny,
spreadable texture - not rubbery at all.  If you wait too long, it
will begin to be ammoniated - a little bit may be ok, especially in
omlettes.  A lot and you will think of windex.