/ck/ - Food & Cooking

[Anonymous No.16839944]

I'm beginning to like brie, not the rancid ones and not the rind. How do anon incorporate good brie in food or is it just something after dinner?

[Anonymous No.16839949]

>>16839944
Just put it on stuff that tastes good with it.

[Anonymous No.16839950]

>>16839944
Brie is like the prostitute of fine cheeses.
Try a true raw milk Roquefort and your american palate will explose.

[Anonymous No.16839986]

I like brie with saltine crackers and no I'm not ashamed of it.

[Anonymous No.16840111]

with grapes pistachios walnut wine salami

[Anonymous No.16840122]

I like a flatbread with apple butter, brie, prosciutto, and herbs.

[Anonymous No.16840140]

>>16839944
Try making sandwiches. I like the combo of salami and brie.
>>16839950
>Try a true raw milk Roquefort
What, there's roquefort made with pasteurized milk or are you just being a redudant retard?

[Anonymous No.16840179]

This might be a Quebec thing, but
>put in pyrex dish or whatever, bake with rosemary
>also bake walnuts on a tray, then chop them up with crushed up bacon
>take out brie, dump warm maple syrup all over it so its swimming, dump walnuts and bacon on it
>cut open brie, dip baguette

[Anonymous No.16840182]

>>16840140
>What, there's roquefort made with pasteurized milk or are you just being a redudant retard?
It's just an obsessed european that only brought up Roquefort because they think it's banned in America. It isn't.

[Anonymous No.16840196]

>>16840140
>What, there's roquefort made with pasteurized milk or are you just being a redudant retard?
America is known for not respecting geographical indications. They can name everything Roquefort they want. See sawdust parmesan, fake "champagne" etc.

[Anonymous No.16840255]

>>16840196
we respect copyrights not stupid fucking psuedo-sciency "terrior" bullshit.

[Anonymous No.16840285]

>>16840182
When did they unban it?

[Anonymous No.16840313]

>>16840285
It never was banned.

[Anonymous No.16840337]

>>16840196
>sawdust parmesan
Just parmesan cheese grated into a powder. Problem?
>fake "champagne"
Carbonated sweet wine is carbonated sweet wine, friend. What's fake about it?

[Anonymous No.16840344]

>>16840285
Raw milk is not legal for sale in most US states due to health concerns. Raw milk cheeses are allowed to be sold in the US because they're fermented and thus do not have the same associated health concerns.

[Anonymous No.16840357]

>>16840344
>Raw milk cheeses are allowed to be sold in the US
only ones that are aged for a longer period of time.

[Anonymous No.16840371]

>>16840255
Imagine being such tastelets you don't acknowledge terroir. You truly have to be retarded. Another proof of your retardedness is calling it pseudo-science because to be pseudo-science, whatever in question has to appear to be, or claim to be science, which isn't the case with terroir. It's taken as true based on tradition.

Maybe the best example that confirms terroir is honey. There's literally huge difference between honey, depending on the flowers on the specific geographic location the bees have been collecting nectar and honeydew from.

[Anonymous No.16840377]

>>16840357
There are loopholes for everything, though. Selling raw milk is outlawed in Ohio, but you can get raw milk through a legal loophole if you buy a "herd share" in which you sign a contract to pay a certain amount of money per month to "invest in the herd" and as a "gift" for investing you're given half a gallon or a gallon of raw milk every week "not for human consumption, wink-wink." I'm sure there are loopholes to obtain lesser-aged raw milk cheese as well.

[Anonymous No.16840402]

>>16839944
You can put it in anything you like.

Brie and garlic in mashed potatoes is awesome.

My Brie and havarti mac n cheese, with garlic, oregano, and lots of onion steeped in to flavor during the bechamel phase is awesome too imo.

Use your imagination.

[Anonymous No.16840512]

>>16840371
but in honey the only ingredient is plant pollen so obviously whatever the bees eat will change the flavor, but in wine the main ingredient is grapes which only need sunlight and water which is the same everywhere

[Anonymous No.16840527]

>>16840512
Coffee beans taste different depending on region. Could there be a factor you're overlooking?

[Anonymous No.16840530]

>>16840512
"water is the same everywhere"

your life will be full of surprises, i envy you

[Anonymous No.16840549]

>>16840512
>in honey the only ingredient is plant pollen so obviously whatever the bees eat will change the flavor
You just admitted that terroir is a real thing.

[Anonymous No.16840570]

>>16840527
I only drink instant but it's probably just different varieties, like how white and red grapes make white and red wine

[Anonymous No.16840642]

>>16840570
Lol. Ok, I'll give you a hint. What do plants grow in?

[Anonymous No.16840655]

>>16840512
>but in honey the only ingredient is plant pollen
What is nectar? Dumbass.

[Anonymous No.16840672]

>>16840512
Wait. I just caught this. You think honey is made from pollen??

[Anonymous No.16840711]

>>16840672
He is either pretending, or really a retard. His last comment here >>16840570 makes me really unsure.

[Anonymous No.16840747]

why are Europeans always so mad?

[Anonymous No.16842323]

>>16840655
>>16840672
ok nectar then im not a plant biologist, points is honey tastes different depending on location because different flowers grow in different places
>>16840642
soil, inb4 "muh special free range heirloom nutrients" its not the 17th century any more we have fertilizer lmao
>>16840711
im not pretending, terroir is a blatant scam. obviously grape varieties taste different just like how rooster, russet and sweet potatoes taste different but so long as the grapes are healthy the wine will taste the same

[Anonymous No.16842406]

>>16842323
You're an absolute brainlet. There is so much more to soil quality than nitrogen content.

[Anonymous No.16842425]

>>16842406
>muh special free range heirloom nutrients
oh you mean potassium, phosphorous and carbon?
home depot sells them in 50lb bags lol

[Anonymous No.16842552]

>>16840747
there's not much soap and there's too much cheese

[Anonymous No.16842693]

>>16840549
Retard pollen can come from hundreds of different plants with different flavour profiles. Rye bread tasting different from a generic wheat bread isn't terroire, neither is a clover honey vs a different honey

[Anonymous No.16842731]

>>16842425
Different regions have different soil qualities, which affects certain plants more than others. It's not that hard to understand.

[Anonymous No.16842767]

>>16842693
Coffee or wine or tea made from the same plants grown in different areas can still taste drastically different. This is something everybody has always understood.
Not everything is incredibly easy to reduce down to a handful of controllable factors, and you should be especially cautious when trying to do that with a subject that you don't know jack shit about in the first place.

[Anonymous No.16842773]

>>16842731
ok so what difference in soil quality make a french, australian or californian cabernet sauvignon taste different? or whatever grape?
i mean most people will say the french is best but thats only because they think the grapes are juiced by barefoot teenage girls trampling them but thats got nothing to do with the soil

[Anonymous No.16842785]

>>16839944
>beginning to like brie
>not the rind
Good that you are exploring, but the rind is the best part. Just eat it, don't dissect it. Your next step is camembert, which is like brie, but 1000X better.

[Anonymous No.16842796]

>>16842773
You could use a search engine to find this stuff out. But, you seem like it might be too confusing for you. So, here ya go. Read this article.
https://martellotto.com/blogs/martellotto-wines/planting-a-vineyard-does-soil-matter#
There are much more extensive articles on the subject, but I think this is more your speed.

[Anonymous No.16842820]

>>16842796
>trusting information on wine from a wine shop
i'll let my taste buds do the thinking for me, thanks

[Anonymous No.16842830]

>>16842820
Based BIPOC and valid transposter.

[Anonymous No.16842929]

>>16842820
So, you're going to go ask someone that doesn't know anything about wine? You're more retarded than I originally assumed.

[Anonymous No.16842935]

>>16842820
The fact that your handicapped tastebubs don't make you able to percieve the differences doesn't mean that other people (most of them) can

[Anonymous No.16843018]

>>16842929
>>16842935
>Ah yes goyim, that $10 bottle is a fine choice, but may I suggest you try this exquisite $50 bottle? The grapes were grown in special soil somewhere far away!

[Anonymous No.16843039]

>>16843018
I don't even like wine. But, do you really think $50 is an expensive bottle? You know you have to be 18 to post here, right?

[Anonymous No.16843068]

>>16843039
>Ah yes goyim, the $50 bottle is quite nice indeed, but perhaps someone with such a refined palate as you may be interested in our most premium $1000 bottle? We only offer this to our classiest and most respected goyim, goyim!

[Anonymous No.16843079]

>>16843068
>Oh no! Hes on to me. Better post the same green text but with a much higher price now.
It's past your bed time.

[Anonymous No.16843128]

>>16843079
youre not onto me, im onto you. if you dont like wine then why are you shilling $10,000 bottles on 4chan? im not going to fall for your """terroir""" globo homo bullshit, i'll stick to my jug of carlo rossi

[Anonymous No.16843137]

>>16843128
You asked about how soil affects wine. I answered. If you're too dumb to understand, don't blame me. I could care less what kind of wine your dad buys.

[Anonymous No.16843176]

>>16843137
you didn't answer shit, you just posted a link to your dad's wine companies website
i sure hope he hits the top shelf and teaches me about terroir after he fucks my ass tonight

[Anonymous No.16843187]

>>16843176
>He used a "your dad" insult in his reply. I better try to use one too. Also, I'm insanely gay.

[Anonymous No.16843203]

I just had some great brie today and thought of making a bread about it on /ck/ even though I never visit here. And then there is a bread about it already. Scary.

[Anonymous No.16843247]

>>16843187
youre the one who believes in french fag shit like terroir and gets jealous thinking about his dad fucking other men, and IM the gay one???

[Anonymous No.16843330]

>>16840179
Sounds pretty good anon, but is this really a quebec thing though?

[Anonymous No.16843508]

>>16843018

[Anonymous No.16843525]

The rind us the best.

[Anonymous No.16843589]

brie en croute with cranberry sauce

[Anonymous No.16843590]

>>16843203
you're living in a simulation

[Anonymous No.16844633]

>>16839950
Fuck yeah Roquefort is the best blue.
For a very simple pate try a piece of Roquefort and add olive oil until you get your preferred consistency.

[Anonymous No.16844652]

based

[Anonymous No.16844673]

>>16839944
I pack sandwiches to work most days, and one of my rotations of sandwich recipes is:
dijonnaise or hot mustard, thinly spread on a crusty french roll on one side, the other side, very thick layer of fig jam or raspberry jam. I might even slice some guava or quince paste.
deli mesquite smoked turkey or ham that is flavored/// so sometimes a smoked ham, or like a rosemary or maple ham.
arugula or spinach or even just a tablespoon of caramelized onions or onion jam, or like a Howard hot pepper picalilli. Brie really shines with those not so often used condiments and pickles, from black garlic to calabrian pickled sweet peppers.
If it's a cold day, I'll leave off the greens, and nuke my sandwich at work 20 seconds or so to warm that brie and get it squishable and melty next to the sweet jam layer. If eating your sandwich freshly made, toast your bread.

I have never been a fan of brie in croute, preferring a nice crusty bread to some softened honey coated thing. A nice loaf of french bread is good enough to enjoy the brie with some wine. I also suggest people who don't like the moldy rind to buy larger and thicker wheel slices, not the whole baby wheels.

[Anonymous No.16844762]

>>16842693
You don't understand terroir, that much is obvious. You are just responding with an ad hoc argument.

Honey is an agricultural product. Terroir is about how geographical and environmental factors affect agricultural products.

I chose that example because it's very obvious example.

Terroir is cultural, humans shape their environment. If you knew anything about wine, you would have followed the development of new world wines, where they over years have been creating a terroir that creates wines more similar to the old wines, at least many producers.

Not expecting you to understand this, maybe you will when you grow up and your edginess gets smoothed out.

[Anonymous No.16844788]

>>16844762
>Terroir is cultural, humans shape their environment. If you knew anything about wine, you would have followed the development of new world wines, where they over years have been creating a terroir that creates wines more similar to the old wines, at least many producers.
Not that anon, but when you say "it's cultural" you make it sound like pure placebo. When you go on about "creating a terroir" it sounds just like new age hippies talking about shaping auras or other bullshit.

[Anonymous No.16844795]

>>16844762
>>16844788
To clarify, the problem I have is that all your language is completely vague. Why can no one pinpoint the compounds in the soil, air, and growing process that actually influence this "terroir" when modern science should easily be able to make these comparisons? It all falls back on flowery vagaries with no concrete explanation.

[Anonymous No.16844835]

>>16839944
>not the rind
imagine being a bigger faggot than the French.

[Anonymous No.16844864]

>>16844795
terroir is just what wine nerds say instead of talking about 'the vibe'

[Anonymous No.16844905]

>>16844864
That's really what it feels like. I've been watching this little back and forth and the claim is that people have intentionally cultivated a certain terroir to match specific conditions, but then when asked about the exact processes that they use or the compounds they look for in the soil, the answer is "It's about culture! It's about the old world! Preservation!" But completely sidestepping the question of WHAT in the soil should make it taste different.

[Anonymous No.16844997]

>>16840179
why the fuck are there so many quebecers on 4chan(nel). I come here to get away from you fuckers in my everyday life.

[Anonymous No.16845231]

>>16844795
You have got to be illiterate.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4338078/

[Anonymous No.16845235]

>>16845231
Okay, cool, then we can just add that stuff to any soil and not have to worry about the location, right?

[Anonymous No.16845243]

>>16845235
It's already in the soil in those regions. If you want to try to simulate it to try to reproduce the same grapes, youre only confirming the very thing you're arguing against.

[Anonymous No.16845257]

>>16845243
I was only arguing against it not being quantified. If it can be quantified, then it can be duplicated elsewhere, and if that really does affect the taste of the final product then that's fine.
What I would also be against is if someone still said, "Well you might have perfectly imitated the conditions and composition of this region's soil, but it's still not the same because it's not technically in the same place!" That would be just as dumb.
But if we can all agree that the soil is different in quantifiable ways and that altering soil to match is perfectly sufficient then I'm on board.

[Anonymous No.16845283]

>>16845257
Learn to read. That's a study that sampled and studied different grapes from different regions. It shows pretty conclusively that different soils from different regions have a noticeable impact on the grapes, and therefore the wine made from them. Do you have any evidence to suggest that this study is wrong other than your predisposition to take the contrary stance?

[Anonymous No.16845314]

>>16845243
why dont you go swish some more wine around in your mouth and then brag about how you can detect hints of crusty anuses and boiled piss while you jerk off about the pH of the loam in the 2 square feet the grape was grown in faglord

[Anonymous No.16845316]

>>16845283
Where did I disagree with the study? I said that's fine proof and we can use that information to create soil of identical composition to achieve the same results regardless of geographic region (given similar weather and climate).

[Anonymous No.16845331]

>>16845316
The duplication is the same type grape tasting different per region due to different soil conditions. That's confirmation of the claim. What else is needed?
>>16845314
I don't even drink wine. I'm just not so retarded that I can't comprehend regional differences in produce.

[Anonymous No.16845339]

>>16845331
>What else is needed?
All I want to know is: If I went to a different region of the world with the same weather/climate and added the right minerals and other compounds to the soil to make the composition match, say, the Champagne region of Italy, would you then accept calling the beverage made from those grapes champagne despite the grapes being geographically located elsewhere as they grew?

[Anonymous No.16845357]

>>16845339
Would I? Yeah, probably. I don't really care much about wine to begin with. Would people that care? Probably not.

[Anonymous No.16845388]

>>16845357
>Would people that care? Probably not.
See, that's where the illogical new age mysticism part comes in. The only thing I personally take issue with out of this. You've shown the differences can be quantified, so I'm on board there, but anyone who thinks the geographic location matters more than the actual composition of the soil is dumb.

[Anonymous No.16845398]

>>16839944
BAKE IT.

[Anonymous No.16845412]

>>16845388
Just because people get overly obnoxious about it doesn't mean it isn't real though.

[Anonymous No.16845419]

>>16844788
That's because New Age is your reference point for what we're talking about, instead of for example ancient Greece. Anyway the culture-nature dichotomy is misleading because humans of course, are part of nature too. The point is, when humans settled a new place, or wandered as nomads, the land they used were formed and changed by their human activity. This is what we call a cultural landscapes. For example in my part of the world, the west of Norway, there's moorlands that been made because people burnt down the forest, and continuous grazing kept the forest away. The humans created this, they knew what they were doing. There's absolutely no mumbo jumbo in this.
>>16845257
>What I would also be against is if someone still said, "Well you might have perfectly imitated the conditions and composition of this region's soil, but it's still not the same because it's not technically in the same place!" That would be just as dumb.
Seems like you totally misunderstood what terroir is then. If everything could be replicated 100%, then we could talk about the same terroir, but it's only hypothetical.
>>16845316
>Where did I disagree with the study? I said that's fine proof and we can use that information to create soil of identical composition to achieve the same results regardless of geographic region (given similar weather and climate).
Problem is to actually do this in practice.
>>16845339
>All I want to know is: If I went to a different region of the world with the same weather/climate and added the right minerals and other compounds to the soil to make the composition match, say, the Champagne region of Italy, would you then accept calling the beverage made from those grapes champagne despite the grapes being geographically located elsewhere as they grew?
It would still be retarded to call it Champagne since Champagne is a geographical location. What's wrong with calling it sparkling wine?

[Anonymous No.16845426]

>>16845388
>anyone who thinks the geographic location matters more than the actual composition of the soil is dumb.
Terroir is about the actual composition of the soil, the climate, etc., and those tend to be different in different geographical locations. It's really you (and it seems lots of Americans too) that get hung up on the location-part, not seeing the whole picture.

[Anonymous No.16845494]

>>16845426
dont worry he is an absolute brainlet, nicely exposed by his answers.

[Anonymous No.16845511]

>>16845398
Good advice, maybe add a sprig or two of rosemary and if you are feeling decadent some honey or maple syrup before it goes in the oven.
>>16845426
This is a good point, even within a region there could be two vineyards with one on top of a hill and one in a valley, I'd imagine most vineyards use their own yeast cultures, the building where they ferment or age their wines will be different and it will all change the flavor, there could be unusual weather one year etc.
I think wine is seen as sophisticated and classy or whatever and that creates a lot of tryhards who want people to see them drinking wine and hear them talk a lot of shit about it that they've got from marketing, vague hand-waving explanations or their own imaginations which makes wine seem very pretentious and harder to get any solid facts about how it's made.

[Anonymous No.16845542]

>>16844997
Hon hon you will not gete rid of us that easily

[Anonymous No.16845665]

>>16840512
10/10 bait my friend, have a (you)

[Anonymous No.16845800]

>chef John's baked brie recipe is godtier desert for me, And the twine tip for cutting the brie is amazing

I've tried a number fillings, pistachio and mint jam, candied mango and strawberry jam, walnuts and chocolate

Also adding some Sliced banana is fun

[Anonymous No.16845819]

>>16845800
Pic related is the last one I made
Nos gooey as I wanted but was still great

[Anonymous No.16845844]

>>16845819

[Anonymous No.16845855]

>>16840747
incredibly boring lives

[Anonymous No.16847021]

>>16845819
This looks amazing man, one of the most appetizing desserts I've seen in a long time. Beautiful work anon

[Anonymous No.16847128]

>>16839944
Grilled cheese sandwich with brie and pear slices on sourdough

[Anonymous No.16847143]

>>16840179
It's an everywhere thing. Good stuff my Quebecois friend.

[Anonymous No.16847630]

>>16845542
good thing we only pretend to care about you french wannabe faggots for a laugh

[Anonymous No.16848910]

>>16839944
in risotto
on burgers
homemade stuffed crust pizza