- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 1/30/19 at 3:24 pm to fr33manator
quote:
I love baked Brie. With a sweet preserve on top? That mix of salty and umami and spicy and sweet.
I do too, very easy dish and delish
quote:
I mean I probably wouldn’t do it as a layered wedding cake, because I don’t like cake, but as just something for a party? Would be quite nice.
You would put encased Brie on top of Boudin w/o rice, wrap in a type of dough? How would someone eat that?
Posted on 1/30/19 at 3:24 pm to Paige
I have a friend who sold antique jewelry for a while. I think my favorite is all the Art Deco stuff. One day I’ll buy myself a fun ring from that time period.
Posted on 1/30/19 at 3:25 pm to Aspercel
I have a few pieces of AD jewelry, I'll show you when I can find them.
Posted on 1/30/19 at 3:26 pm to Tester1216
It ain't boudin without the rice.
Posted on 1/30/19 at 3:26 pm to Tester1216
You’re supposed to eat the casing around brie right?
Posted on 1/30/19 at 3:26 pm to Tester1216
I LOVE it 
Posted on 1/30/19 at 3:26 pm to Codythetiger
quote:
Go ahead and mark me off the market
thanks
codeerson, does that mean i have to take manders off my to-do list?
Posted on 1/30/19 at 3:27 pm to Codythetiger
Posted on 1/30/19 at 3:27 pm to Aspercel
I had to google Art Deco rings. They look like the only two rings already made that I wanted. But they were 7k and 15k which I think is too much
Thankfully I knew a ring designer or I’d have never thought of it
Thankfully I knew a ring designer or I’d have never thought of it
Posted on 1/30/19 at 3:28 pm to Festus
quote:
It ain't boudin without the rice.
Posted on 1/30/19 at 3:29 pm to link
quote:
You’re supposed to eat the casing around brie right?
Some eat the rind but I find it tough and can be messy.
Posted on 1/30/19 at 3:30 pm to Paige
I don’t need something big and flashy. Plus, I’m poor. I’ll get something small but fun.
Yours has some similarities to a lot of he sapphire and diamond Art Deco rings out there.
Yours has some similarities to a lot of he sapphire and diamond Art Deco rings out there.
Posted on 1/30/19 at 3:32 pm to Tester1216
Now I want cake.
Posted on 1/30/19 at 3:32 pm to Paige
quote:
I had to google Art Deco rings. They look like the only two rings already made that I wanted. But they were 7k and 15k which I think is too much
My AD pieces are all antique costume jewelry. I may have paid $200 combined for like 5 pieces.
Posted on 1/30/19 at 3:32 pm to Skillet
skil, i found a pic of my lil pony
Posted on 1/30/19 at 3:33 pm to Deep Purple Haze
God I wish I didn’t have such a redhead problem
Posted on 1/30/19 at 3:34 pm to fr33manator
I was worried about you after it first happened, I wont lie. but you really seem to have come into your own lately. It's a good look for you.
I'm not a fan of baked brie. the inside is normally okay, but the outside tastes like funyuns, feet and a-hole soup, and it makes the inside taste that way when you bake it.
I'm not a fan of baked brie. the inside is normally okay, but the outside tastes like funyuns, feet and a-hole soup, and it makes the inside taste that way when you bake it.
Posted on 1/30/19 at 3:37 pm to Tester1216
No...I would take a wheel of Brie, slice it in half, put a thick layer of boudin (you’re right Festus, it isn’t boudin without rice. I just hate an overly Ricey boudin.) In between the layers. Then I’d spread dog preserves over the whole thing. Then wrap it in a puff pastry crust. Then bake it. Then slice it
Posted on 1/30/19 at 3:38 pm to georgia
quote:
but the outside tastes like funyuns, feet and a-hole soup, and it makes the inside taste that way when you bake it.
The outside doesn't get soft, in some cases it actually bakes and gets harder.
Page 15 of 22
Popular
Back to top
Follow TigerDroppings for LSU Football News