Yes you doThinking about the cheese now. Apparently it's the done thing to eat the rind when you have Brie. I'll give it a go, but it doesn't look promising.
In fact I can't imagine how you'd eat it without it?
Yes you doThinking about the cheese now. Apparently it's the done thing to eat the rind when you have Brie. I'll give it a go, but it doesn't look promising.



Champagne (pink Moët for breakfast, normal Moët with dinner)Cocktails.
Morgan's Spiced/Malibu/Pineapple/Crushed Ice. Pints, of course
I was out on the piss last night, starting again early tomorrow. It's a quiet one for me today.
Or it would be if there wasn't a monstrous pink beast screaming in furbish non stop.
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I always try carefully slicing it off, but there's never much left after that.Yes you do
In fact I can't imagine how you'd eat it without it?
We'll I've got no sympathy for youSherry.
Champagne with homemade blackcurrant liquor.
Red wine.
Headache.
Good effort!1/2 bottle of Mount Gay rum
couple of Morgans Spiced Rum n coke
couple of miniature whiskeys Dennis and Mrs D bought me along with a book on whiskeys
4 craft beers
2 jaegerbombs (blame the young uns).
Not sure what next
Fair play.The Brie's better without the rind, Den. Much better.
The Brie's better without the rind, Den. Much better.
Bit like a Babybel is marginally better without that red rind malarkey.
Although to be honest I usually just eat it with it on.
No point in ****ing about.
I take them in sixes, with the net.
The Brie's better without the rind, Den. Much better.
Kemps.
The best two ways to eat Brie are
Bake it in the oven and dip pikelets soggy with butter in it.
Leave it to ripen and when it breaks down pour spread it on hot cakes.
Actually the rind is what makes Brie.