Comments on: Raspberry Brie and Chocolate Puff Pastries

By: Elizabeth

Elizabeth — Sat, 02 Aug 2014 04:42:30 +0000

In reply to Millie l Add A Little. Thanks so much, Millie!

By: Millie l Add A Little

Millie l Add A Little — Sat, 02 Aug 2014 01:39:06 +0000

Wow these look crazy good Elizabeth!

http://youtube.com/addalittlefood

By: Elizabeth

Elizabeth — Sat, 17 May 2014 22:06:50 +0000

In reply to Diane. Diane, so glad you loved them! They're definitely a great weekend food, too... :)

By: Diane

Diane — Fri, 16 May 2014 20:19:19 +0000

I made these today after seeing the recipe yesterday. they are so easy and so delicious!!! I am going to make them again this week-end.

By: Elizabeth

Elizabeth — Sun, 27 Apr 2014 21:46:32 +0000

In reply to Eusei.

Agreed that Wikipedia isn’t always 100% reliable. How about Harold McGee’s “On Food and Cooking,” which discusses the white mold that grows on the rind of brie and Camembert? It’s also mentioned in the Association of Food Journalist’s professional resource for food terms and terminology. I wonder if we’re not just having a semantics argument about what “rind” means. At any rate, we’ll have to agree to disagree–since the term is used in my reference materials, as well as used in food publications I respect, I will probably continue to use it.

Also, the link that you included just takes me to a page that says “There was an error processing your request.” What was the content?

By: Eusei

Eusei — Sun, 27 Apr 2014 13:55:05 +0000

I don’t mean to be rude, but Wikipedia is hardly a place to go for serious information. The white part of a brie cheese is not exactly “rind,” but what the French call “croûte,” just like with Camembert. By the way, I think this is just a coincidence: http://eatwisconsincheese.com/recipes/article.aspx?rid=3075… 😉

By: Elizabeth

Elizabeth — Sun, 27 Apr 2014 06:00:51 +0000

In reply to Eusei.

Hi Eusei, it’s a matter of personal preference. You’re free to leave it in if you like. I don’t like the textural contrast of the rind and the puff pastry when it’s baked together, but again–just my preference. And “rind” is standard nomenclature in food writing–you can see it used in many magazines, including Bon Appetit and also Wikipedia:

http://www.epicurious.com/recipes/food/views/Cauliflower-Risotto-with-Brie-and-Almonds-350559

http://en.wikipedia.org/wiki/Brie

By: Eusei

Eusei — Sun, 27 Apr 2014 02:18:13 +0000

Why remove the white part of the brie? It is not a rind, by the way, it is part of the cheese–and it is delicious.