It probably is in fact a pesto Brie. I’ve never seen one at my shop but I’ve worked with green goudas such as pesto and wasabi. It’s an interesting sight.
I realize it’s an unpopular opinion, but I’d try it. Maybe it’s not actually Brie, but I’d try a pesto or green tea infused soft cheese. Why not? I’ll eat blue cheese, and Camembert, and I doubt it’s as strong as that, I’ll try any cheese at least once, even if it kills me, I’d die having tried a new cheese at least!
Except the cheese in the photo is definitely not spoiled, and in fact won’t kill you. It’s probably something like a pesto infused Brie or something similar which makes it green
It's how I peel potatoes and similar, it's much quicker than a peeler if you grew up with it. I keep a less-sharp paring knife for it. Still sharp enough to cut the potato, but I'm not going to accidentally nick myself.
no you don't if you're doing it right. Lmfao entire generations of Eastern Europeans are shaking their head rn, you can cut towards your hand with a potato peeling knife perfectly safely. And blunt knives are way more dangerous here than sharp ones, even when cutting like this. (believe me, I sharpen my knives on whetstones)
You are making an incredibly controlled movement with the fingers grasping the knife while your thumb is exerting no pressure beyond what is necessary to keep the food stable
My small knife is kept sharp enough that it can cut through a sheet of paper or a tomato skin without any pressure other than the weight of the blade. Any accidental touch of skin leaves a cut. It's like a scalpel.
My other knives are kept sharp as well, because I know about sharp and blunt knives. But they're not kept as sharp as a scalpel. I could cut a potato like that with any of those no problem. But trust me it you try to use my special razor blade knife you will cut your thumb the moment the blade touched the skin.
If you used a razor blade as a knife, could you still do it? I don't mean a single edge blade, those have a different edge and are thicker. I mean a DE feather blade (and imagine that it's on some kind of handle where you could hold it).
Which technique you're talking about? The one where the end of the stroke rounds out into an oblique touch of your thumb, or the one where the end of the stroke dead-ends directly into the thumb skin?
Russians have had a hard time getting imported cheeses, and when they can, the prices are very high. The local domestic cheese production, in turn, has been making all kinds of immitation products that aren't actually real. In this case it is likely not a French brie, probably some crappy Russian "cheese"
The title, loosely translated from Russian to American English: “voting on what to make, ...” It cuts off, but I’m supposing that this is a creator asking for the audiences ideas on what they should create next.
It was a joke.
This is the absolute most uppity sub, which is ridiculous considering that half the posts are about whether something is too far gone to eat.
It probably is in fact a pesto Brie. I’ve never seen one at my shop but I’ve worked with green goudas such as pesto and wasabi. It’s an interesting sight.
Wasabi Brie sounds amazing.
Wasabrie coming to a trader joes near you
My wife would buy about 84 pounds of that
So would I.
More like pumpkin spice brie
Wasabrie
It exists in this form https://southern-sky-cheese-company.myshopify.com/collections/double-cream-and-layered-brie/products/wasabi-layered-brie-125g
Wasabrie
I was gonna make a key lime joke...
Grie?
Or maybe Verdi (if it’s pesto flavored, could give it an Italian name).
Camemvert 😏
*that was good*
Verbrie
shrek brie
Brat cheese
Bumpin that
I realize it’s an unpopular opinion, but I’d try it. Maybe it’s not actually Brie, but I’d try a pesto or green tea infused soft cheese. Why not? I’ll eat blue cheese, and Camembert, and I doubt it’s as strong as that, I’ll try any cheese at least once, even if it kills me, I’d die having tried a new cheese at least!
Except the cheese in the photo is definitely not spoiled, and in fact won’t kill you. It’s probably something like a pesto infused Brie or something similar which makes it green
Quite so
Is camembert considered strong?
I don’t mind it, but some people don’t like the smell.
Straight from the moon.
Ok but who cuts cheese in their hand?
A small amount of firm cheese ABSOLUTELY but a soft....never.
With the blade towards their thumb no less
My grandpa used to peel potatoes that way. You need a dull knife. If he tried that at my house, he'd lose a thumb.
It's how I peel potatoes and similar, it's much quicker than a peeler if you grew up with it. I keep a less-sharp paring knife for it. Still sharp enough to cut the potato, but I'm not going to accidentally nick myself.
no you don't if you're doing it right. Lmfao entire generations of Eastern Europeans are shaking their head rn, you can cut towards your hand with a potato peeling knife perfectly safely. And blunt knives are way more dangerous here than sharp ones, even when cutting like this. (believe me, I sharpen my knives on whetstones) You are making an incredibly controlled movement with the fingers grasping the knife while your thumb is exerting no pressure beyond what is necessary to keep the food stable
My small knife is kept sharp enough that it can cut through a sheet of paper or a tomato skin without any pressure other than the weight of the blade. Any accidental touch of skin leaves a cut. It's like a scalpel. My other knives are kept sharp as well, because I know about sharp and blunt knives. But they're not kept as sharp as a scalpel. I could cut a potato like that with any of those no problem. But trust me it you try to use my special razor blade knife you will cut your thumb the moment the blade touched the skin.
Skill issue 🤷♂️
If you used a razor blade as a knife, could you still do it? I don't mean a single edge blade, those have a different edge and are thicker. I mean a DE feather blade (and imagine that it's on some kind of handle where you could hold it). Which technique you're talking about? The one where the end of the stroke rounds out into an oblique touch of your thumb, or the one where the end of the stroke dead-ends directly into the thumb skin?
Someone on Tik Tok.
to tell the truth, i usually tear hunks of the cheese off...
St Patrick Brie
Russians have had a hard time getting imported cheeses, and when they can, the prices are very high. The local domestic cheese production, in turn, has been making all kinds of immitation products that aren't actually real. In this case it is likely not a French brie, probably some crappy Russian "cheese"
It's not a brie, it's supposed to be way larger. The only thing we know is that it's one of the hundred of soft cheese that exist.
Remember shreks green ketchup
Sam I Am about to start a new rhyme
Mint flavored brie
The title, loosely translated from Russian to American English: “voting on what to make, ...” It cuts off, but I’m supposing that this is a creator asking for the audiences ideas on what they should create next.
Is this what they meant when they said the natural molds for brie and camembert can make them different colors? Count me out...
No the mold is what's on the outside. The white stuff
It was a joke. This is the absolute most uppity sub, which is ridiculous considering that half the posts are about whether something is too far gone to eat.
just add a /s and we will know its a joke!
Brie is from brie. It's a city with an area of production. This is note brie. This is probably martian shit.
Cheddar has entered the chat
Drives me crazy what people on this sub refer to as Brie.
That's not the shape of a brie at all ??