Re: [CH] Camembert & Habanero sauce

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In a message dated 5/26/99 2:04:13 PM Pacific Daylight Time, deimel@mabi.de 
writes:

<< Talking of which...not the hardcore French type of Camembert made of 
 unpasteurized milk where you can't eat the skin, but the "junk food" type 
 that keeps well-ripened for weeks.  
<<snippage>>
 
 Toasted white bread with cheese, and sauce poured on it, it's Heaven.
<<more snippage>>
 
 Wolfgang.
  >>

Having been to France recently, I agree with you, except for the toasting of 
the white bread.  A good crusty baguette with a slab of camembert and some 
hotsauce is out of this world.  Almost anything on good crusty bread is 
exceptional.

Just for the sake of information I used some of Jim's Backdraft and some of 
Calvin's Magic Powder while in France.  I try not to leave home without some 
of my own "Comfort Condiments".

As for the skin of the Camembert being inedible...I ate it.  So far I haven't 
croaked so maybe I was lucky.  I didn't know you weren't supposed to eat the 
skin of the cheese.

"I don't suffer from insanity, I enjoy every minute of it."

John "ChefChile" Whalen

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