tag:blogger.com,1999:blog-3115083762819846316.post652189775533094921..comments2024-02-23T03:17:40.391-08:00Comments on Madame Fromage: Save Your Parmesan Rinds (For Soup)Madame Fromagehttp://www.blogger.com/profile/10303441163329031923noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3115083762819846316.post-17618219642036024772010-09-14T13:33:02.074-07:002010-09-14T13:33:02.074-07:00Wow, this looks incredible. I'm going to cuddl...Wow, this looks incredible. I'm going to cuddle up on the couch with a bowl of this soon! By the way I gave the Red Hawk and try and wowzer, with the rind it was slightly intense. Otherwise, what a cheese!Casshttps://www.blogger.com/profile/11106923810094089507noreply@blogger.comtag:blogger.com,1999:blog-3115083762819846316.post-58409002291023483622010-09-14T11:43:59.674-07:002010-09-14T11:43:59.674-07:00Be careful with Gouda rinds...a lot of them are en...Be careful with Gouda rinds...a lot of them are encased in a thin layer of wax. By law, this wax must be safe for humans to consume, but it is not particularly enjoyable. <br /><br />I can't wait to try this recipe out. My mom is a big fan of chewing on the rinds of Parmigiano as is...apparently it is something the Italian Old-Timers like to do.Hunterhttp://www.dibruno.com/blognoreply@blogger.comtag:blogger.com,1999:blog-3115083762819846316.post-34858977043801529342010-09-14T08:25:39.542-07:002010-09-14T08:25:39.542-07:00been using parm rinds for extra flavor in risotto ...been using parm rinds for extra flavor in risotto along with grated parm.alberthttp://messyandpicky.comnoreply@blogger.comtag:blogger.com,1999:blog-3115083762819846316.post-68368371344059857342010-09-14T06:55:30.370-07:002010-09-14T06:55:30.370-07:00great idea madame! i will be saving my rinds from ...great idea madame! i will be saving my rinds from now on. my best to you and toddjill-of-all-tradeshttps://www.blogger.com/profile/09610312999216206053noreply@blogger.comtag:blogger.com,1999:blog-3115083762819846316.post-70003295433658054512010-09-13T09:35:24.557-07:002010-09-13T09:35:24.557-07:00It is soup weather indeed. I'll have to pick o...It is soup weather indeed. I'll have to pick out some leftovers to test out in my wild rice soup.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3115083762819846316.post-21873328421001866352010-09-13T09:11:09.886-07:002010-09-13T09:11:09.886-07:00The gouda rinds should work, but I don't know ...The gouda rinds should work, but I don't know about the brie. With the hard cheeses, you've got salty, nutty notes that work well for soups. With brie, you might end up with soft lumps, unless you puree. I can imagine throwing brie into a potato soup or cream soup, but it might do weird things to broth. Just a thought.Madame Fromagehttps://www.blogger.com/profile/10303441163329031923noreply@blogger.comtag:blogger.com,1999:blog-3115083762819846316.post-53239534767380075822010-09-13T05:33:09.246-07:002010-09-13T05:33:09.246-07:00Great idea... I have some brie and aged gouda rind...Great idea... I have some brie and aged gouda rinds in my refrigerator, I wonder if these would work?Lisahttp://coldcerealandtoast.comnoreply@blogger.com