Register

Foodies In The News

For all refugees from the old Beeb Food Boards :-)
Chill out and chat with the foodie community or swap top tips.
NOTE: CHATTERBOX IS IN THIS FORUM

Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter

User avatar
Posts: 2581
Joined: Fri Apr 27, 2012 1:40 pm

Re: Foodies In The News

Postby karadekoolaid » Wed Apr 21, 2021 12:39 pm

So do I. Wouldn´t DREAM of removing the rind from a luscious piece of Camembert!

User avatar
Posts: 3919
Joined: Fri Jul 06, 2012 6:33 pm

Re: Foodies In The News

Postby scullion » Wed Apr 21, 2021 12:40 pm

i eat it, too.

Posts: 3511
Joined: Wed Apr 25, 2012 10:42 pm

Re: Foodies In The News

Postby KeenCook2 » Wed Apr 21, 2021 12:52 pm

Ha, it never even occurred to me not to eat the Camembert rind :D

User avatar
Posts: 3146
Joined: Fri Apr 27, 2012 6:28 pm

Re: Foodies In The News

Postby jeral » Wed Apr 21, 2021 12:56 pm

Hmm. I used to eat camembert rind without a second thought, but sadly my teeth don't seem to grind it enough now. Could sharpen my teeth I suppose :)

User avatar
Posts: 4920
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Foodies In The News

Postby Pepper Pig » Wed Apr 21, 2021 1:47 pm

It’s the best bit IMHO.

User avatar
Posts: 4920
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Foodies In The News

Postby Pepper Pig » Wed Apr 21, 2021 3:23 pm


User avatar
Posts: 8629
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Foodies In The News

Postby Stokey Sue » Wed Apr 21, 2021 3:43 pm

Pampy wrote:I eat it.

Me too - those white powdery rinds on Camembert, Brie and many other cheeses like those white chèvre logs are usually eaten I think?

The people who make it say eat it!

https://presidentcheese.com/news/can-yo ... d-on-brie/

User avatar
Posts: 5297
Joined: Fri Mar 27, 2020 11:58 am
Location: Wiltshire

Re: Foodies In The News

Postby Earthmaiden » Wed Apr 21, 2021 3:50 pm

... but jeral's problem was that they could no longer chew it. I can only think you'd have to separate the rind from the cheese as much as possible then cut the rind up into teeny pieces to eat it use in cooking. As the cheese is soft and the rind quite soft too it seems impossible to find a good solution.

Posts: 712
Joined: Fri Jul 06, 2012 11:08 pm

Re: Foodies In The News

Postby miss mouse » Wed Apr 21, 2021 4:09 pm

KeenCook2 wrote:Ha, it never even occurred to me not to eat the Camembert rind :D


Nor me, am I not supposed to?

User avatar
Posts: 8629
Joined: Fri Apr 27, 2012 2:02 pm
Location: Stoke Newington, London

Re: Foodies In The News

Postby Stokey Sue » Wed Apr 21, 2021 4:53 pm

Earthmaiden wrote:... but jeral's problem was that they could no longer chew it. I can only think you'd have to separate the rind from the cheese as much as possible then cut the rind up into teeny pieces to eat it use in cooking. As the cheese is soft and the rind quite soft too it seems impossible to find a good solution.

But I didn’t see that part before I posted, only the bit about trying to melt it
And I’m a bit puzzled that Camembert rind could be too tough to eat
The answer might be to buy similar cheeses such as Brie by the piece from the cheese counter so that at least there’s a smaller proportion of rind to deal with?

User avatar
Posts: 2581
Joined: Fri Apr 27, 2012 1:40 pm

Re: Foodies In The News

Postby karadekoolaid » Thu Apr 22, 2021 1:21 am

Never mind about chewing it.
Just suck it to death! :gonzo

User avatar
Posts: 549
Joined: Wed Feb 27, 2013 12:49 am

Re: Foodies In The News

Postby Rainbow » Thu Apr 22, 2021 6:40 am

I often freeze pieces of camembert and find that when I thaw them out the rind comes off the cheese very easily, especially if it's a thick one. I don't mind eating the rind but sometimes find there is too much of it!!

User avatar
Posts: 3146
Joined: Fri Apr 27, 2012 6:28 pm

Re: Foodies In The News

Postby jeral » Sun Apr 25, 2021 9:58 pm

Just catching up - thanks for all the camembert comments. I tried Rainbow's tip of freezing half and am pleased to say that I did indeed find it easier to scrape off enough of the thicker rind to keep my teeth happy.

User avatar
Posts: 549
Joined: Wed Feb 27, 2013 12:49 am

Re: Foodies In The News

Postby Rainbow » Mon Apr 26, 2021 12:47 am

jeral wrote:Just catching up - thanks for all the camembert comments. I tried Rainbow's tip of freezing half and am pleased to say that I did indeed find it easier to scrape off enough of the thicker rind to keep my teeth happy.

Good to hear it worked for you - I wasn't sure if it would on all brands of Camembert :)

User avatar
Posts: 4920
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Foodies In The News

Postby Pepper Pig » Mon Apr 26, 2021 3:55 pm


User avatar
Posts: 967
Joined: Wed Apr 08, 2020 7:28 pm

Re: Foodies In The News

Postby halfateabag » Wed Apr 28, 2021 11:16 am

Posting this here as it is food photos and very good they are too.https://www.bbc.co.uk/news/in-pictures-56820167

Every picture tells a story.

User avatar
Posts: 4920
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Foodies In The News

Postby Pepper Pig » Wed Apr 28, 2021 11:52 am

Thanks for those Zosh. Wonderful pictures. The last one is heartbreaking.

User avatar
Posts: 4920
Joined: Thu Feb 21, 2013 5:52 pm
Location: North West London

Re: Foodies In The News

Postby Pepper Pig » Wed Apr 28, 2021 12:27 pm

Meat sauces without cooking juices. Not gravy. Discuss.

https://www.theguardian.com/food/2021/a ... masterchef

User avatar
Posts: 1489
Joined: Thu Jan 14, 2016 6:07 pm

Re: Foodies In The News

Postby Badger's Mate » Wed Apr 28, 2021 12:49 pm

Green sauce - mint, salsa verde, chimichurri?

User avatar
Posts: 967
Joined: Wed Apr 08, 2020 7:28 pm

Re: Foodies In The News

Postby halfateabag » Wed Apr 28, 2021 2:20 pm

Thanks EM. FYI cake is now frozen for a week today when I go to Winchester to do my squabs with a very old (not her) fiend.

I loved the first one for the radiation of the childs face and the basicness of their lives, but agree with you the last one tugged at my heartstrings.

PreviousNext

Return to Food Chat & Chatterbox

Who is online

Users browsing this forum: No registered users and 26 guests