|Banner advertisements by bbqads.com|
In Reply to: Re: I got your Super Bowl appetizer recipe right here posted by Salmon on February 05, 2010 at 10:05:26:
I always scrape the rind off with the serrated edge of a knife. However, in looking at the way he did it, the rind is what keeps the brie entact and not a blob of melted goodness. I will still scrape the top but leave the side rind...I'm making a brie en crut topped with a habanero mandarin marmalade served with baguette.
The BBQ Forum Home Page