Brie question

Michael L Kankiewicz said:

Do you eat the rind on brie? I love it, my wife wont touch it.
(Then again, I eat the tails on shrimp, and the chokes in artichokes.)

MK

Of course, that is the tastiest part of the cheese. I leave it out at
room temperature, having made certain that I picked a nice, ripe piece
and then have a feast with a piece of the cheese, the runny middle
inside the rind, with a piece of crispy crunch French baguette and a
nice, ripe fig, pear or peach, also at room temperature. And a glass
of red wine. Of course. :o)

"Michael L Kankiewicz" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Do you eat the rind on brie? I love it, my wife wont touch it.
(Then again, I eat the tails on shrimp, and the chokes in artichokes.)

MK

I love the rind on brie!!!! Not chokes!
Pandora

Quoted message said:

On Mon 26 Sep 2005 10:07:29a, Michael L Kankiewicz wrote in rec.food.cooking:

Quoted message said:

Do you eat the rind on brie? I love it, my wife wont touch it.
(Then again, I eat the tails on shrimp, and the chokes in artichokes.)

I eat the rind on brie and I eat the tails on (fried) shrimp, but I think I
would choke on the choke.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

Michael L Kankiewicz said:

Do you eat the rind on brie? I love it, my wife wont touch it.
(Then again, I eat the tails on shrimp, and the chokes in artichokes.)

Most definitely.

In article
<[email hidden]>,

Michael L Kankiewicz said:

Do you eat the rind on brie? I love it, my wife wont touch it.

Sometimes. Depends on how it tastes (the quality of the cheese) and how
thick it is.

Quoted message said:

(Then again, I eat the tails on shrimp, and the chokes in artichokes.)

EW! ;-P
Throat made of cast iron?
Guess that's one way to get extra "roughage". <lol>

Quoted message said:

MK

--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Margaret Suran said:

Michael L Kankiewicz said:

Do you eat the rind on brie? I love it, my wife wont touch it.
(Then again, I eat the tails on shrimp, and the chokes in artichokes.)

MK

Of course, that is the tastiest part of the cheese. I leave it out at
room temperature, having made certain that I picked a nice, ripe piece
and then have a feast with a piece of the cheese, the runny middle
inside the rind, with a piece of crispy crunch French baguette and a
nice, ripe fig, pear or peach, also at room temperature. And a glass of
red wine. Of course. :o)

I don't agree with you about the rind, Margaret, but the rest of the
menu sounds divine!

gloria p

"Michael L Kankiewicz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Do you eat the rind on brie?

Yep. I love it.

Mary

Wayne Boatwright said:

On Mon 26 Sep 2005 10:07:29a, Michael L Kankiewicz wrote in rec.food.cooking:

Quoted message said:

Do you eat the rind on brie? I love it, my wife wont touch it.
(Then again, I eat the tails on shrimp, and the chokes in artichokes.)

I eat the rind on brie and I eat the tails on (fried) shrimp, but I think I
would choke on the choke.

I'm with you on all points, Wayne... unless the choke is in a tiny,
baby artichoke.