Giveaway of the Day Forums

1. 

   maizeydaze
   Member

   I'll be! It was the brie. That dandelion clock is a dandy! Move over Rover, don't step on the clover. Hi ya, back! Love them. Thanks, Goody! :)

   Posted 16 years ago #
2. 

   copmom
   Member

   Brie.. I never would have gotten that one, then again, I don't really get very many of them, do I !! Puffball, that's the first time I've heard a dandelion referred to as that, and what are those pretty purple flowers??

   Posted 16 years ago #
3. 

   goodgotd
   Member

   hyacinths. Them are the blue[purple] bells. they also come in white around here.

   puffball, fluffball, Gable Roof... [gone with the wind] - 'gone to seed' is too stuffy. and 'seed pod' is far too pedestrian and pedantic. I mean, there's the flower (no ambiguity there) and then they turn into these things- which are not flowers.

   What would you call 'em?

   the reference to brie was here.

   Posted 16 years ago #
4. 

   Buckleysmom
   Member

   Goody.......My Dad always called em, "Those stinkin weeds" :)

   Maizey......Food.....who mentioned food? Did we ever talk about food in here??????

   Speaking of food.......and especially brie cheese......is brie good? I like mild cheese...swiss, muenster, provolone etc. and at times a little stronger cheese like feta. I had a frozen 5 cheese pizza that mentioned "brick" cheese. I could identify all the cheeses on it except one which was in little cube shapes and it was delicious. I thought it must be the brick cheese since I could identify all the others. I always thought "brick" referred to the way it's packaged......you know in the blocks. I looked it up online and that's what Wikipedia said it menas, but I also found some sites that suggested it was a certain type of cheese http://www.renards.com/store.php?crn=209. Anyway, I thought maybe one of you guys would know.

   Posted 16 years ago #
5. 

   maizeydaze
   Member

   BK,

   Wikipedia: "Brick cheese is made in the form of a large rectangular or brick shape, but may also be named "brick" because the cheese curds are pressed with clay-fired bricks. Cheese producers in Theresa, Wisconsin, utilize red clay brick in order to produce the consistent texture and even temperament that has made brick cheese popular across the Mid-west and the Northeastern United States. But it is a type of cheese. Tastes like a cheddar.

   We don't talk about food... So, who's going to post the next recipe?

   Posted 16 years ago #
6. 

   Buckleysmom
   Member

   Maizey....me thinks Wikipedia likes to mess with our heads. I got a completely different "article" from them:
   Brick cheese is a cheese from Wisconsin, USA, made in brick-shaped form, also known as a square, which can be construed as a rectangular shape. The color ranges from pale yellow to white, and the cheese has a sweet and mild flavor when young, and matures in to a strong ripe cheese with age. It is medium-soft, crumbles easily and is somewhat sticky to the knife. Brick cheese is well-suited to slicing for sandwiches, specifically grilled cheese sandwiches, or appetizers and also melts well. Served with corn polenta in the Midwest, where the brick cheese is thinly sliced and caused to melt underneath the polenta and tomato sauce topping.

   Anyway, thanks. Now I just have to find a local store that sells it....yeh, like that'll ever happen. Well, maybe once we move outta this "nowhere land" we live in.

   Posted 16 years ago #
7. 

   goodgotd
   Member

   Well, at least Brie I can at least spin my own near-facts out.

   IMO, Brie (and Camembert, and oooh, the french breakfast cheese the Marin French Cheese Co. in Petaluma. Ca. puts out) are good to outstanding.

   They are french in origin, and are 'ripening' cheeses, that is to say a 'live' cheese that softens and changes flavor and texture after being shipped. The outer white rind is an edible mold- some people like it, others prefer to discard it.

   The flavor is generally (to my taste buds) rich and nutty, mild when new and firm, richer and more complex when ripe and soft, and generally free of the 'sharp' or bitter flavor common in many cheeses- and becomes less rather than more sharp as it ages.

   the cheddar family (cheddaring is the squeezing of the curds in cheesecloth or other porous container to remove more of the whey- yes, I've made cheese) for example, gains the bitter bite through aging- mild cheddar is fresh, medium and sharp have been aged before packaging.

   most groceries should stock Brie or Camembert- Presidente double cream in my experience is the most commonly found imported french Brie, and is quite good. Usually the rounds are wedged and wrapped at the store- full wheels are pretty spendy- and safeway, for example, has a house brand that's pretty good.

   well worth giving a try. It's also one of the cheeses that can be pungent and taste far better than it smells when very ripe.

   very different cultures than blue cheese, btw- good Brie the rind is sweet, without the bite.

   Posted 16 years ago #
8. 

   goodgotd
   Member

   it's the attack of G What is it 035!

   also, here is the epicurious.com food dictionary's take on Brie and Brick cheese, Brick is a cheddared cheese.

   Posted 16 years ago #
9. 

   funkymom
   Member

   i love brie so much. in fact the only lie i've told my daughter is that brie cheese is only for grown-ups. otherwise, i'd have to share, and my kid can eat!

   Posted 16 years ago #
10. 

    goodgotd
    Member

    kids and brie can get messy.

    Posted 16 years ago #
11. 

    funkymom
    Member

    goodguy- kids and brie can get expensive.
    ;D

    Posted 16 years ago #
12. 

    maizeydaze
    Member

    BK, read further down the wiki to the "processing" section to see what I had quoted. Brick should be fairly easy to find in a supermarket. It is in the sticks where I live. :)

    Posted 16 years ago #
13. 

    copmom
    Member

    G35 looks like some kind of cheese with mold on it!
    Maizey, next recipe? OK we just had this yesterday, called "potato/bacon chowder".. quick and easy:
    In 2 handled (dutch oven)pot: Fry 6-8 slices bacon until crisp, set aside. Pour off most of the bacon grease, then add 1 cup chopped onion, saute 2-3 minutes. Add 4 cups cubed potatoes and 1 cup water, bring to boil, cover, then simmer 15-20 min.
    Stir in 1 can condensed cream of chicken soup, 1 cup sour cream, gradually add 1-3/4 c milk. Add 1/2 tsp salt, pepper to taste, and 1 TB chopped parsley. Add the bacon pieces crumbled up. Heat to serving temp, do NOT boil!

    Posted 16 years ago #
14. 

    maizeydaze
    Member

    Copmom, that looks yummy! Seems easy, too. I'll definitely make that. Thanks! :)
    ___________________________________

    G35 - a pencil with a hi-lighter mark on the side?

    Posted 16 years ago #
15. 

    copmom
    Member

    G35... something spilled on the stove?
    maizey, by the way, that recipe serves about 6 people.

    Posted 16 years ago #
16. 

    goodgotd
    Member

    no, I got this idea from mickey's eye- the 'mark' is a reflection of a leaf.

    not an eye though.

    Posted 16 years ago #
17. 

    copmom
    Member

    reflection on a car on a rainy day?

    Posted 16 years ago #
18. 

    goodgotd
    Member

    nope- full sun- and this item is hand portable.

    Posted 16 years ago #
19. 

    copmom
    Member

    Coffee mug or thermos?

    Posted 16 years ago #
20. 

    funkymom
    Member

    it looks like bread to me, a sandwich?
    (a reflective sandwich)

    Posted 16 years ago #
21. 

    goodgotd
    Member

    no, skinnier than a thermos, and metal.

    Posted 16 years ago #
22. 

    maizeydaze
    Member

    G35 - part of you tripod?

    Posted 16 years ago #
23. 

    goodgotd
    Member

    no, though it's about the same diameter- you've seen it in a couple of recent pictures.

    Posted 16 years ago #
24. 

    maizeydaze
    Member

    G35 - a cane?

    Posted 16 years ago #
25. 

    goodgotd
    Member

    yup, that's my cane holding a mint stem so I can try and figure out which kind.

    have some more local flowers:

    http://www.picattic.com/files/94lindkh7w7nr5nov7wl.jpg
    http://www.picattic.com/files/0owi7gsz6uofv1f7781t.jpg

    Posted 16 years ago #
26. 

    maizeydaze
    Member

    Goody, so I got it again. It must be the timing. Thank ye for the pix!

    "local flowers"
    So, when did you move to Holland? LOL

    Posted 16 years ago #
27. 

    goodgotd
    Member

    didn't. but these are growing locally, so...

    Posted 16 years ago #
28. 

    maizeydaze
    Member

    Ready to try another? Here is my current submission: MD-What Is It? #51

    Posted 16 years ago #
29. 

    graylox
    Moderator

    my answer is :

    http://www.picattic.com/files/62y1qbioj3u93duvz2dp.jpg

    Posted 16 years ago #
30. 

    maizeydaze
    Member

    Graylox - It's not a part of my kitchen, but it could be found in a kitchen. Not on the fridge though.

    Posted 16 years ago #

RSS feed for this topic

Reply »

You must log in to post.