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

Michael L Kankiewicz wrote:
> 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. )

"Michael L Kankiewicz" > ha scritto nel messaggio
...
>
> 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
>

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

>
> 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 wrote:

> 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
>,
Michael L Kankiewicz > wrote:

> 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.

> (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>

>
> MK
--
Om.

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

Margaret Suran wrote:
>
>
> Michael L Kankiewicz wrote:
>
>> 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. )
>
>
>
>

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

gloria p

"Michael L Kankiewicz" > wrote in message
...
>
> Do you eat the rind on brie?

Yep. I love it.

Mary

On 26 Sep 2005 20:30:41 +0200, Wayne Boatwright wrote:

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