On Fri, 14 Sep 2018 07:46:27 -0000 (UTC), Wayne Boatwright
> wrote:

>I found this on the Internet and immediately thought of you and the
>recent discussions of brie and mushrooms...
>
>
> 1/4 cup butter, cubed
> 1 pound sliced fresh mushrooms
> 2 large onions, chopped
> 1 can (14-1/2 ounces) chicken broth
> 1 tablespoon paprika
> 1 tablespoon reduced-sodium soy sauce
> 2 teaspoons dill weed
> 3 tablespoons all-purpose flour
> 1 cup milk
> 4 ounces Brie cheese, rind removed, cubed
> 1/4 cup minced fresh parsley
> 2 teaspoons lemon juice
> 1/2 teaspoon salt
> 1/4 teaspoon pepper
>
>Directions
>
> 1. In a Dutch oven, heat butter over medium-high heat. Add
>mushrooms and onions; cook and stir until tender. Stir in broth,
>paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer,
>covered, 5 minutes.
> 2. In a small bowl, whisk flour and milk until smooth. Stir into
>mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or until
>thickened. Reduce heat; add remaining ingredients. Cook and stir
>until cheese is melted (do not boil).
>
>https://www.tasteofhome.com/recipes/...om-soup/print/

A total waste of brie, would get the same result subbing creamcheese
or tofu.

On 9/14/2018 12:17 PM, wrote:
> On Fri, 14 Sep 2018 07:46:27 -0000 (UTC), Wayne Boatwright
> > wrote:
>
>> I found this on the Internet and immediately thought of you and the
>> recent discussions of brie and mushrooms...
>>
>>
>> 1/4 cup butter, cubed
>> 1 pound sliced fresh mushrooms
>> 2 large onions, chopped
>> 1 can (14-1/2 ounces) chicken broth
>> 1 tablespoon paprika
>> 1 tablespoon reduced-sodium soy sauce
>> 2 teaspoons dill weed
>> 3 tablespoons all-purpose flour
>> 1 cup milk
>> 4 ounces Brie cheese, rind removed, cubed
>> 1/4 cup minced fresh parsley
>> 2 teaspoons lemon juice
>> 1/2 teaspoon salt
>> 1/4 teaspoon pepper
>>
>> Directions
>>
>> 1. In a Dutch oven, heat butter over medium-high heat. Add
>> mushrooms and onions; cook and stir until tender. Stir in broth,
>> paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer,
>> covered, 5 minutes.
>> 2. In a small bowl, whisk flour and milk until smooth. Stir into
>> mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or until
>> thickened. Reduce heat; add remaining ingredients. Cook and stir
>> until cheese is melted (do not boil).
>>
>> https://www.tasteofhome.com/recipes/...om-soup/print/
>
> A total waste of brie, would get the same result subbing creamcheese
> or tofu.
>
Just how often do you eat brie, Sheldon? I buy a small wedge of it at
least once a month. I like it on toasted sourdough bread.

Jill

On 9/14/2018 4:17 PM, Wayne Boatwright wrote:
> On Fri 14 Sep 2018 09:17:16a, told us...
>
>> On Fri, 14 Sep 2018 07:46:27 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>> I found this on the Internet and immediately thought of you and
>>> the recent discussions of brie and mushrooms...
>>>
>>>
>>> 1/4 cup butter, cubed
>>> 1 pound sliced fresh mushrooms
>>> 2 large onions, chopped
>>> 1 can (14-1/2 ounces) chicken broth
>>> 1 tablespoon paprika
>>> 1 tablespoon reduced-sodium soy sauce
>>> 2 teaspoons dill weed
>>> 3 tablespoons all-purpose flour
>>> 1 cup milk
>>> 4 ounces Brie cheese, rind removed, cubed
>>> 1/4 cup minced fresh parsley
>>> 2 teaspoons lemon juice
>>> 1/2 teaspoon salt
>>> 1/4 teaspoon pepper
>>>
>>> Directions
>>>
>>> 1. In a Dutch oven, heat butter over medium-high heat. Add
>>> mushrooms and onions; cook and stir until tender. Stir in broth,
>>> paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer,
>>> covered, 5 minutes.
>>> 2. In a small bowl, whisk flour and milk until smooth. Stir
>>> into
>>> mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or
>>> until thickened. Reduce heat; add remaining ingredients. Cook and
>>> stir until cheese is melted (do not boil).
>>>
>>> https://www.tasteofhome.com/recipes/...om-soup/print/
>>
>> A total waste of brie, would get the same result subbing
>> creamcheese or tofu.
>>
>
> Most of what you cook is a total waste of food. I wouldn't feed it
> to a dog, cat, or wild animal, much to a human.
>
I'm waiting for him to tell us how he used brie when he was cooking in
the Navy.

Jill

On Fri, 14 Sep 2018 12:17:16 -0400, wrote:

>On Fri, 14 Sep 2018 07:46:27 -0000 (UTC), Wayne Boatwright
> wrote:
>
>>I found this on the Internet and immediately thought of you and the
>>recent discussions of brie and mushrooms...
>>
>>
>> 1/4 cup butter, cubed
>> 1 pound sliced fresh mushrooms
>> 2 large onions, chopped
>> 1 can (14-1/2 ounces) chicken broth
>> 1 tablespoon paprika
>> 1 tablespoon reduced-sodium soy sauce
>> 2 teaspoons dill weed
>> 3 tablespoons all-purpose flour
>> 1 cup milk
>> 4 ounces Brie cheese, rind removed, cubed
>> 1/4 cup minced fresh parsley
>> 2 teaspoons lemon juice
>> 1/2 teaspoon salt
>> 1/4 teaspoon pepper
>>
>>Directions
>>
>> 1. In a Dutch oven, heat butter over medium-high heat. Add
>>mushrooms and onions; cook and stir until tender. Stir in broth,
>>paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer,
>>covered, 5 minutes.
>> 2. In a small bowl, whisk flour and milk until smooth. Stir into
>>mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or until
>>thickened. Reduce heat; add remaining ingredients. Cook and stir
>>until cheese is melted (do not boil).
>>
>>https://www.tasteofhome.com/recipes/...om-soup/print/
>
>A total waste of brie, would get the same result subbing creamcheese
>or tofu.

No the result wouldn't be the same. The cooking properties of brie
and cream cheese are totally different. The taste and mouth feel are
totally different.

On 2018-09-14 4:07 PM, jmcquown wrote:
> On 9/14/2018 12:17 PM, wrote:

>> A total waste of brie, would get the same result subbing creamcheese
>> or tofu.
>>
> Just how often do you eat brie, Sheldon?Â* I buy a small wedge of it at
> least once a month.Â* I like it on toasted sourdough bread.

Brie is the one cheese I have trouble resisting. My wife has seen brie
served on crackers with Brie and wanted me to try it. No thanks. Cream
cheese is good enough for that treatment. I don't want to waste Brie.

I have tried Brie baked in puff pastry with cranberries and other stuff.
It's good while still warm, but IMO still a waste of Brie.

On 9/14/2018 5:09 PM, Wayne Boatwright wrote:
> On Fri 14 Sep 2018 01:27:54p, jmcquown told us...
>
>> On 9/14/2018 4:17 PM, Wayne Boatwright wrote:
>>> On Fri 14 Sep 2018 09:17:16a, told us...
>>>
>>>> On Fri, 14 Sep 2018 07:46:27 -0000 (UTC), Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> I found this on the Internet and immediately thought of you and
>>>>> the recent discussions of brie and mushrooms...
>>>>>
>>>>>
>>>>> 1/4 cup butter, cubed
>>>>> 1 pound sliced fresh mushrooms
>>>>> 2 large onions, chopped
>>>>> 1 can (14-1/2 ounces) chicken broth
>>>>> 1 tablespoon paprika
>>>>> 1 tablespoon reduced-sodium soy sauce
>>>>> 2 teaspoons dill weed
>>>>> 3 tablespoons all-purpose flour
>>>>> 1 cup milk
>>>>> 4 ounces Brie cheese, rind removed, cubed
>>>>> 1/4 cup minced fresh parsley
>>>>> 2 teaspoons lemon juice
>>>>> 1/2 teaspoon salt
>>>>> 1/4 teaspoon pepper
>>>>>
>>>>> Directions
>>>>>
>>>>> 1. In a Dutch oven, heat butter over medium-high heat. Add
>>>>> mushrooms and onions; cook and stir until tender. Stir in
>>>>> broth, paprika, soy sauce and dill. Bring to a boil. Reduce
>>>>> heat; simmer, covered, 5 minutes.
>>>>> 2. In a small bowl, whisk flour and milk until smooth. Stir
>>>>> into
>>>>> mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or
>>>>> until thickened. Reduce heat; add remaining ingredients. Cook
>>>>> and stir until cheese is melted (do not boil).
>>>>>
>>>>> https://www.tasteofhome.com/recipes/...om-soup/print/
>>>>
>>>> A total waste of brie, would get the same result subbing
>>>> creamcheese or tofu.
>>>>
>>>
>>> Most of what you cook is a total waste of food. I wouldn't feed
>>> it to a dog, cat, or wild animal, much to a human.
>>>
>> I'm waiting for him to tell us how he used brie when he was
>> cooking in the Navy.
>>
>> Jill
>
> One of my favorite simple salads that I occsionally make starts with
> a bed of either radicchio or red leaf lettuce topped with a half
> dozen or so of lightly steamed small asparagus spears, topped with
> marinatd baby shrimp, then dresed with a lemony vinaigrette. Lastly
> sprinkleed with hard boiled egg mashed to a crumbly consistency with
> a dash of sweet paprika. It's pretty and tasty, and most of our
> friends like it.
>
Uh, Wayne, what does that have to do with brie used in soup?

Jill

On 9/14/2018 5:14 PM, U.S. Janet B. wrote:
> On Fri, 14 Sep 2018 12:17:16 -0400, wrote:
>
>> On Fri, 14 Sep 2018 07:46:27 -0000 (UTC), Wayne Boatwright
>> > wrote:
>>
>>> I found this on the Internet and immediately thought of you and the
>>> recent discussions of brie and mushrooms...
>>>
>>>
>>> 1/4 cup butter, cubed
>>> 1 pound sliced fresh mushrooms
>>> 2 large onions, chopped
>>> 1 can (14-1/2 ounces) chicken broth
>>> 1 tablespoon paprika
>>> 1 tablespoon reduced-sodium soy sauce
>>> 2 teaspoons dill weed
>>> 3 tablespoons all-purpose flour
>>> 1 cup milk
>>> 4 ounces Brie cheese, rind removed, cubed
>>> 1/4 cup minced fresh parsley
>>> 2 teaspoons lemon juice
>>> 1/2 teaspoon salt
>>> 1/4 teaspoon pepper
>>>
>>> Directions
>>>
>>> 1. In a Dutch oven, heat butter over medium-high heat. Add
>>> mushrooms and onions; cook and stir until tender. Stir in broth,
>>> paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer,
>>> covered, 5 minutes.
>>> 2. In a small bowl, whisk flour and milk until smooth. Stir into
>>> mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or until
>>> thickened. Reduce heat; add remaining ingredients. Cook and stir
>>> until cheese is melted (do not boil).
>>>
>>> https://www.tasteofhome.com/recipes/...om-soup/print/
>>
>> A total waste of brie, would get the same result subbing creamcheese
>> or tofu.
>
> No the result wouldn't be the same. The cooking properties of brie
> and cream cheese are totally different. The taste and mouth feel are
> totally different.
>
I posted a reply to Sheldon upthread. I'd like to know how often he
buys brie, much less has ever used or had it in soup.

Jill

jmcquown wrote:
> On 9/14/2018 4:17 PM, Wayne Boatwright wrote:
>> On Fri 14 Sep 2018 09:17:16a, told us...
>>
>>> On Fri, 14 Sep 2018 07:46:27 -0000 (UTC), Wayne Boatwright
>>> > wrote:
>>>
>>>> I found this on the Internet and immediately thought of you and
>>>> the recent discussions of brie and mushrooms...
>>>>
>>>>
>>>> 1/4 cup butter, cubed
>>>> 1 pound sliced fresh mushrooms
>>>> 2 large onions, chopped
>>>> 1 can (14-1/2 ounces) chicken broth
>>>> 1 tablespoon paprika
>>>> 1 tablespoon reduced-sodium soy sauce
>>>> 2 teaspoons dill weed
>>>> 3 tablespoons all-purpose flour
>>>> 1 cup milk
>>>> 4 ounces Brie cheese, rind removed, cubed
>>>> 1/4 cup minced fresh parsley
>>>> 2 teaspoons lemon juice
>>>> 1/2 teaspoon salt
>>>> 1/4 teaspoon pepper
>>>>
>>>> Directions
>>>>
>>>> 1. In a Dutch oven, heat butter over medium-high heat. Add
>>>> mushrooms and onions; cook and stir until tender. Stir in broth,
>>>> paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer,
>>>> covered, 5 minutes.
>>>> 2. In a small bowl, whisk flour and milk until smooth. Stir
>>>> into
>>>> mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or
>>>> until thickened. Reduce heat; add remaining ingredients. Cook and
>>>> stir until cheese is melted (do not boil).
>>>>
>>>> https://www.tasteofhome.com/recipes/...om-soup/print/
>>>
>>> A total waste of brie, would get the same result subbing
>>> creamcheese or tofu.
>>>
>>
>> Most of what you cook is a total waste of food. I wouldn't feed it
>> to a dog, cat, or wild animal, much to a human.
>>
> I'm waiting for him to tell us how he used brie when he was cooking in
> the Navy.
>
> Jill

I'm sure Popeye used large 100 lb crates of the stuff. Probably served
up in some sort of spinach concoction from those gigantic pots.

On Fri, 14 Sep 2018 16:43:45 -0500, Hank Rogers >
wrote:

>jmcquown wrote:
>> On 9/14/2018 4:17 PM, Wayne Boatwright wrote:
>>> On Fri 14 Sep 2018 09:17:16a, told us...
>>>
>>>> On Fri, 14 Sep 2018 07:46:27 -0000 (UTC), Wayne Boatwright
>>>> > wrote:
>>>>
>>>>> I found this on the Internet and immediately thought of you and
>>>>> the recent discussions of brie and mushrooms...
>>>>>
>>>>>
>>>>> 1/4 cup butter, cubed
>>>>> 1 pound sliced fresh mushrooms
>>>>> 2 large onions, chopped
>>>>> 1 can (14-1/2 ounces) chicken broth
>>>>> 1 tablespoon paprika
>>>>> 1 tablespoon reduced-sodium soy sauce
>>>>> 2 teaspoons dill weed
>>>>> 3 tablespoons all-purpose flour
>>>>> 1 cup milk
>>>>> 4 ounces Brie cheese, rind removed, cubed
>>>>> 1/4 cup minced fresh parsley
>>>>> 2 teaspoons lemon juice
>>>>> 1/2 teaspoon salt
>>>>> 1/4 teaspoon pepper
>>>>>
>>>>> Directions
>>>>>
>>>>> 1. In a Dutch oven, heat butter over medium-high heat. Add
>>>>> mushrooms and onions; cook and stir until tender. Stir in broth,
>>>>> paprika, soy sauce and dill. Bring to a boil. Reduce heat; simmer,
>>>>> covered, 5 minutes.
>>>>> 2. In a small bowl, whisk flour and milk until smooth. Stir
>>>>> into
>>>>> mushroom mixture. Bring to a boil; cook and stir 1-2 minutes or
>>>>> until thickened. Reduce heat; add remaining ingredients. Cook and
>>>>> stir until cheese is melted (do not boil).
>>>>>
>>>>> https://www.tasteofhome.com/recipes/...om-soup/print/
>>>>
>>>> A total waste of brie, would get the same result subbing
>>>> creamcheese or tofu.
>>>>
>>>
>>> Most of what you cook is a total waste of food. I wouldn't feed it
>>> to a dog, cat, or wild animal, much to a human.
>>>
>> I'm waiting for him to tell us how he used brie when he was cooking in
>> the Navy.
>>
>> Jill
>
>I'm sure Popeye used large 100 lb crates of the stuff. Probably served
>up in some sort of spinach concoction from those gigantic pots.

I wish I had 100 pound crates... brie is best eaten unadulterated with
a bunch of fercoctah ingredients, and most especially with its rind
(the best part) tossed in the trash. That recipe is a big fat FAGGOT
SIN on brie... obviously concockted by someone who has never eaten
brie or any cheese more complex than Cheeze Whiz.... the first clue
that it's a faggot fakery is in removing the rind... no one who
enjoys brie would remove the rind. The finast cheese Lil Wayne has
ever enjoyed is Davida's Smegma.
I buy a big wedge of brie about twice a month... I enjoy it with fresh
black grapes, fresh apricots, fresh ripe figs, juicy fresh picked
pears.. NEVER with all those fercocktah faggot ingredients. Actually
I buy my brie with a stick of Boar's Head sopressata, a great match
with some olives.
Anyone who says to remove the rind has NEVER eaten brie.

On 9/14/2018 7:02 PM, wrote:
>>>> Most of what you cook is a total waste of food. I wouldn't feed it
>>>> to a dog, cat, or wild animal, much to a human.
>>>>
>>> I'm waiting for him to tell us how he used brie when he was cooking in
>>> the Navy.
>>>
>>> Jill
>>
> I wish I had 100 pound crates... brie is best eaten unadulterated with
> a bunch of fercoctah ingredients, and most especially with its rind
> (the best part) tossed in the trash. That recipe is a big fat FAGGOT
> SIN on brie
(snippage)

> I buy a big wedge of brie about twice a month... I enjoy it with fresh
> black grapes, fresh apricots, fresh ripe figs, juicy fresh picked
> pears..

I haven't seen any pics of yours involving brie. It doesn't matter. As
you've said many times, no pictures, no proof. Heh.

JHill