Jilleysue
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This thread centers around the Tangy Pepper Pacen Brie recipe, with participants sharing their experiences of making and enjoying the dish, as well as discussing the availability and pricing of Brie cheese at various stores.
Views differ regarding the enjoyment of Brie, with some participants loving the recipe while others did not find it appealing. There is no clear consensus on the taste of Brie itself.
Participants shared personal experiences with the recipe and Brie cheese, including pricing and availability at various grocery stores. The discussion also included humorous anecdotes related to food preferences.
Consultants looking for quick and easy recipe ideas, as well as those interested in exploring different cheese options and where to purchase them.
jenniferknapp said:And a good addition to the demo is to say that they can change it up and all all kinds of toppings to brie.... (non-pc) ... just drizzle some caramel syrup (topping) on, and then top with pecans....or top with hot pepper jelly...
chefann said:My aunt does that with cream cheese all the time (it's a good substitute for people who don't like Brie, can't find it, or can't afford it).
Ann that would be great.chefann said:If you wanna meet up at the Livonia location, I'm always up for a TJ's visit!
Chef Stacy Edwards said:Ann that would be great.
I have 14 shows in Sept so far and need some ingredents, I would like to make this Tangy Pepper Pecan Brie, since everyone is talking about what an easy demo and clean up it is. That will help with my 5 shows in a row.![]()