I teach cooking classes for a major supermarket.
I gotta tell you, I love it compared to working in the restaurants that I did. I get paid more per hour, have a much more relaxed pace, get to take all unused perishables home, go home...
Ok folks, I tinkered with the previous Matzo ball recipe I dscussed in the last thread on this topic.
I wanted to up the yolk to white ratio to produce to produce, (I love typing this), "richer" balls. :lol:
Andrew, you have as much right to say that brie tastes like dirt as I do to say that real pinot noir comes from Burgundy.
I'm not picking a fight either, just expressing my opinion.
C'mon over and we'll open up some Cracker Barrel...
I like Suzanne's idea of doing a vertical cheese spread, i.e., all from one animal.
And Some day, what couldn't go with Pinot Noir?
Especially the real stuff from Burgundy.
(said Mark opening a can of French worms)
The rind on Brie is edible and some people love it. I think it's analogous to eating cardboard with my cheese but that's just me.
The Gouda rind is made from wax so that's gotta go.
When choosing cheeses for a cheese platter, the...