Thread: How long will a chunk of leftover brie last? I just opened it ++

On Sun, 11 Mar 2012 17:10:03 -0700 (PDT), Kalmia
<[email protected]> wrote:

> tonight, and have a good 2/3s of it left. I used the original wrapper
> and box, but wonder what my lifespan is on the rest? I read some old
> posts and freezing brie was deemed worthless.
>
> Your fave use?

I like it as a hot appetizer, but if you're not going to have guests
in the next week or two - stock up on pears and eat some pear and brie
every night until you've used it up. It could be worse! If you don't
want to do that, Carol Shenk posted a recipe for Brie, Pepper, Onion
Soda bread a while ago - here's the recipe

2 c Flour, white all purpose
1 ts Salt
1/3 c Butter
1 c Slivered brie (or small bits)
1/2 c Finely chopped onion
1 tb Black pepper
2/3 c Milk
1 tb Baking soda

Start with all the dry ingredients and mix them well in a large bowl.
Now add the butter (softened but not melted) and chop that into the
mix as well as you reasonably can. Add the remaining ingredients and
mix to a dough. Using a preheated oven (always preheat when making
bread or fish!) bake at 450 degrees for about 25 minutes.

Note: The onions are optional.


--
Food is an important part of a balanced diet.

On 2012-03-12 00:10:03 +0000, Kalmia said:

> tonight, and have a good 2/3s of it left. I used the original wrapper
> and box, but wonder what my lifespan is on the rest? I read some old
> posts and freezing brie was deemed worthless.
>
> Your fave use?

Don't know about "fave use," but I routinely use brie a week or two
after opening. I refrigerate it. After all, how much moldier can it
get?


--
Tim May

In article <2012031123310439216-tcmay@attnet>, [email protected] says...
>
> On 2012-03-12 00:10:03 +0000, Kalmia said:
>
> > tonight, and have a good 2/3s of it left. I used the original wrapper
> > and box, but wonder what my lifespan is on the rest?

Until it runs off the plate, in this house. You can make little parcels
of it in filo and bake them, yummy.


I read some old
> > posts and freezing brie was deemed worthless.

That's cheese torture, don't do it.

Janet

Kalmia wrote:
> tonight, and have a good 2/3s of it left. I used the original wrapper
> and box, but wonder what my lifespan is on the rest? I read some old
> posts and freezing brie was deemed worthless.

Somewhere between a few weeks and a few months in our house. If you
have a cheese or deli drawer in your 'frig, put it in there. It really
does keep for a long time - obviously might not taste quite as fresh as
when you bought it but it's still fine. I know I've had it 2-3 months
old here.

> Your fave use?

As food. Just put it on a cracker or toast and eat it.

Can make an interesting sandwich with a bit of ham or something else
salty, doesn't work well with bland meats like chicken, I find.

-S-

On Sun, 11 Mar 2012 17:10:03 -0700 (PDT), Kalmia wrote:

> tonight, and have a good 2/3s of it left. I used the original wrapper
> and box, but wonder what my lifespan is on the rest? I read some old
> posts and freezing brie was deemed worthless.
>
> Your fave use?

How long cheese lasts all depends on how you handle it. The softer
the cheese, generally, the quicker it needs to be used up. Always use
very clean implements and surfaces when handling/cutting/storing
cheeses.

Warmed brie and roast beef sandwiches on crusty bread.

-sw

>Kalmia wrote:
>
> tonight, and have a good 2/3s of it left.

Left over brie? Was something wrong with it?

"Steve Freides" <[email protected]> wrote in message
news:jjks1f$l2c$[email protected]..
> Kalmia wrote:
>> tonight, and have a good 2/3s of it left. I used the original wrapper
>> and box, but wonder what my lifespan is on the rest? I read some old
>> posts and freezing brie was deemed worthless.
>
> Somewhere between a few weeks and a few months in our house. If you have
> a cheese or deli drawer in your 'frig, put it in there.
(snippage)
>
>> Your fave use?
>
> As food. Just put it on a cracker or toast and eat it.
>
> Can make an interesting sandwich with a bit of ham or something else
> salty, doesn't work well with bland meats like chicken, I find.
>
> -S-
I like it in omelets It's also good, as Janet mentioned, baked in filo
(phyllo?) dough.

Jill

Jill

jmcquown wrote:
> I like it in omelets It's also good, as Janet mentioned, baked in
> filo (phyllo?) dough.

Too bland for me in an omlette.

Baked Brie - a real treat, that's for sure. I don't think we've made
here, just bought it already in the pastry and cooked it and also had it
at various parties and the like - yummy!

Then again, what baked in philo dough does _not_ taste good?

-S-

"Steve Freides" <[email protected]> wrote:

> Then again, what baked in philo dough does _not_ taste good?


That would be my philo dough pepperoni pizza "dreaming up disaster"
experiment.

http://oi44.tinypic.com/zxl40i.jpg

Never to be repeated.

The dough baked up rock hard. I managed eating one slice.

I salvaged some of the toppings onto two slices of lightly toasted
multigrain bread. Marginally better but the thrill was gone!

Andy

Correction: puff pastry

Oops.

Andy

Steve Freides wrote:

>Baked Brie - a real treat, that's for sure. I don't think we've made
>here, just bought it already in the pastry and cooked it and also had it
>at various parties and the like - yummy!
>
>Then again, what baked in philo dough does _not_ taste good?

Sardines.

Andy wrote:

>That would be my philo dough pepperoni pizza "dreaming up disaster"
>experiment.
>
>http://oi44.tinypic.com/zxl40i.jpg
>
>Never to be repeated.
>
>The dough baked up rock hard. I managed eating one slice.

I'm sure you know you're supposed to paint each phyllo leaf with
butter or oil...

"Steve Freides" <[email protected]> wrote in message
news:jjl989$rr9$[email protected]..
> jmcquown wrote:
>> I like it in omelets It's also good, as Janet mentioned, baked in
>> filo (phyllo?) dough.
>
> Too bland for me in an omlette.
>
Ah, but I left out any mention of the other omelet ingredients. Spinach and
crumbled bacon Trust me, it's absolutely delicious!

> Baked Brie - a real treat, that's for sure. I don't think we've made
> here, just bought it already in the pastry and cooked it and also had it
> at various parties and the like - yummy!
>
Very easy to do yourself. It makes great appetizers for a party! I'm not
sure how many of them would make it to a serving tray in my home

> Then again, what baked in philo dough does _not_ taste good?
>
> -S-
>

"Andy" <[email protected]> wrote in message news:[email protected]..
> "Steve Freides" <[email protected]> wrote:
>
>> Then again, what baked in philo dough does _not_ taste good?
>
>
> That would be my philo dough pepperoni pizza "dreaming up disaster"
> experiment.
(snippage)
> Andy


Well DUH! It's nothing like pizza crust. It's light, flaky pastry. Why
would you think you could make pizza with it? Spanikopita, yes. Pizza, no.

Jill

On Mar 11, 5:10*pm, Kalmia <tweeny90...@mypacks.net> wrote:
> tonight, and have a good 2/3s of it left. *I used the original wrapper
> and box, but wonder what my lifespan is on the rest? *I read some old
> posts and freezing brie was deemed worthless.
>
> Your fave use?

make some of these

http://www.hizzoners.com/recipes/app...-crab-and-brie

On Sun, 11 Mar 2012 17:10:03 -0700 (PDT), Kalmia
<[email protected]> wrote:

> tonight, and have a good 2/3s of it left. I used the original wrapper
> and box, but wonder what my lifespan is on the rest? I read some old
> posts and freezing brie was deemed worthless.
>
> Your fave use?

I don't do anything with brie other than eat it plain if I'm not
having a party, but I just ran across this recipe and thought of you.

Brie and Sage Buttermilk Biscuits
http://whitsamusebouche.com/2011/03/...ere-a-biscuit/

--
Food is an important part of a balanced diet.

Here's another one that looks good to me

Cranberry and Pecan Brie En Croute
http://www.tablespoon.com/recipes/cr...oute-recipe/1/

You're an experienced cook, so you'll be able to modify the recipe to
suit your needs.

--
Food is an important part of a balanced diet.

On 3/12/2012 11:45 AM, jmcquown wrote:
>
> "Steve Freides" <[email protected]> wrote in message
> news:jjks1f$l2c$[email protected]..
>> Kalmia wrote:
>>> tonight, and have a good 2/3s of it left. I used the original wrapper
>>> and box, but wonder what my lifespan is on the rest? I read some old
>>> posts and freezing brie was deemed worthless.
>>
>> Somewhere between a few weeks and a few months in our house. If you
>> have a cheese or deli drawer in your 'frig, put it in there.
> (snippage)
>>
>>> Your fave use?
>>
>> As food. Just put it on a cracker or toast and eat it.
>>
>> Can make an interesting sandwich with a bit of ham or something else
>> salty, doesn't work well with bland meats like chicken, I find.
>>
>> -S-
> I like it in omelets It's also good, as Janet mentioned, baked in
> filo (phyllo?) dough.
>
> Jill
>
> Jill

Jill Jill,

I like it with scrambled eggs too, but I put it as a layer on top and
let it melt/soften from the warmth. I spread the egg onto a well
buttered hard bland cracker -- matzoh is great -- and put a layer of
brie over all. Oommph!

I occasionally run across someone removing the rind. I've managed to
educate a few of those, but I just collect the discarded rind and eat it
if I can't. If you have good cream cheese -- that is, without added gums
or stabilizers -- inoculate some with brie rind and let it ripen. When
guests ask you where they can buy some, just smile and tell them that
you made it youtself. [smirk]

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

ImStillMags <[email protected]> wrote:
> On Mar 11, 5:10 pm, Kalmia <tweeny90...@mypacks.net> wrote:
>> tonight, and have a good 2/3s of it left. I used the original wrapper
>> and box, but wonder what my lifespan is on the rest? I read some old
>> posts and freezing brie was deemed worthless.
>>
>> Your fave use?
>
> make some of these
>
> http://www.hizzoners.com/recipes/app...-crab-and-brie

That sounds tasty! I'll have to hang on to that one.