Re: ¡Ay, chihuahua!

On Wed 09 Jul 2008 10:02:53p, Marquis Hodes told us...

> 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.

Years ago, a European friend of mine in Cleveland used to host an annual 
Mai-Wine party, usually in May, but whenever the sweet woodruff was in 
bloom in her garden.  She would infuse a light white wine with the sweet 
woodruff, and it was always served with large ripened wheels of brie,
water 
crackers, and fresh berries of various types.  Unforgettable good times.  
The brie was always perfect.

-- 
             Wayne Boatwright             
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     Wednesday, 07(VII)/09(IX)/08(MMVIII)
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 'Friends don't let Friends drive ****d.' 
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