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The Watercooler
croissant appetizers
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<blockquote data-quote="klmno" data-source="post: 489787" data-attributes="member: 3699"><p>Brie does have a slight after taste but is much different than cheeses we Americans find most typical- like American cheese and cheddars. I find it much more bland however still having a unique taste. Now, I don't use the same sort of cracker with brie that I would with others. I like sesame table wafers with it but many breads and crackers are good with it. You can find small samples sometimes in the cheese area (not the sandwich cheese or grated cheese areas) at the grocery so you could spend less before committing to a big "chunk".. </p><p></p><p> GN, this commercial appears to actually be cooking it in a croissant so they aren't talking about just letting it soften. </p><p></p><p>It does look very good and I might just have to try it sometime. I'm imagining it being a twist on sour cream and bagel. Seems to me I might like it cooked rolled up in Pilsbury's french loaf better though. Or maybe spread on the little sausages, then rolled in the croissant, then cooked. on the other hand, I could save myself the trouble and just let it be softening while bread is cooking, then spread some on.</p><p> </p><p>These medications must be kicking in....LOL!</p></blockquote><p></p>
[QUOTE="klmno, post: 489787, member: 3699"] Brie does have a slight after taste but is much different than cheeses we Americans find most typical- like American cheese and cheddars. I find it much more bland however still having a unique taste. Now, I don't use the same sort of cracker with brie that I would with others. I like sesame table wafers with it but many breads and crackers are good with it. You can find small samples sometimes in the cheese area (not the sandwich cheese or grated cheese areas) at the grocery so you could spend less before committing to a big "chunk".. GN, this commercial appears to actually be cooking it in a croissant so they aren't talking about just letting it soften. It does look very good and I might just have to try it sometime. I'm imagining it being a twist on sour cream and bagel. Seems to me I might like it cooked rolled up in Pilsbury's french loaf better though. Or maybe spread on the little sausages, then rolled in the croissant, then cooked. on the other hand, I could save myself the trouble and just let it be softening while bread is cooking, then spread some on. These medications must be kicking in....LOL! [/QUOTE]
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croissant appetizers
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