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Cheese rind video: WHAT WAS THAT?

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  • moh Jul 20, 2008 01:42 PM
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http://www.chow.com/stories/11204

I was quite horrified to see this video on Chowhound. In this video, the presenter basically tells you not to eat the rind of cheese! Any cheese! There is no attempt to qualify this statement, no attempt to talk about cheeses where the rind may indeed be edible.

I've already commented that this was the stupidest, most myopic thing I have ever seen on this site. I am embarrassed that this video is even on the site. I think this video should be removed. This video is everything that Chowhounders should be fighting against.

I would like to know who decides about content on Chow, and who decides that this guy is somehow qualified to talk about cheese on a public forum video. Anyone care to comment?

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  1. That's from the magazine section on the chow.com website, it's not a public forum like chowhound.com. The content is decided by an editorial board, just like regular magazines. You can see this list of the editors etc. here: http://www.chow.com/about

    2 Replies
    1. re: limster

      Thank you for this link, Limster. I guess this means we are stuck with this video?

      Does this man even like cheese? I find his whole demeanor condescending and arrogant. He acts like you'd have to be crazy to eat the rind. I am not someone who eats a lot of rind, I tend to find it a bit strong at times. But I would never make a blanket statement like "Don't eat the rind of any cheese". I find this video to be very "anti-Chow".

      1. re: moh

        I agree with you, moh.

        The blanket statement that all cheese rinds are bad is simply a blatant falsehood. I can't remember a time when I read a recipe using Brie that stated to cut the rind off of it.

    2. I can only assume that it is an April Fools joke delayed due to the ongoing board latency issues :)

      1. I wonder if posting controversial (though IMO, in this case, incorrect) items like this generates more hits? I frankly had not thought of the point made about how many people may have touched the rind but, at the same time, presumably those in the food industry use gloves, as required, when handling cheese.

        2 Replies
        1. re: MMRuth

          I think that rationale doesn't make sense. People touch your bread, your muffins, and many other things that you cannot wash. Does that mean we should remove the crust of a bread before eating?

          1. re: emerilcantcook

            Oh - I agree it doesn't make sense - was just saying that it hadn't occurred to me before as a possible reason not to eat rinds.

        2. The videos vary in quality and need better input from editors or producers. Recently a video showed the most most ineptly overcooked fried egg, like something a 7 year old would bring up to mom on mother's day. There were lots of comments about this, but the videos can still be way off base.

          4 Replies
          1. re: jayt90

            (Please note, I have been asked to revise post, this is a repost. I am not allowed to call people mean names.)

            Well, I am glad I didn't see the egg video, I'd have malignant hypertension by now.

            MMRuth's point about generating more hits is an interesting one. I for one have been showing that video to countless people, mostly out of rage and frustration. But indeed, a hit is a hit, and I may unwittingly be contributing to increased ad revenue for Chow. How ironic. And not in a good way. Still, it is fun to pretend to tear my hair out at the ridiculousness that is this video.

            Could you imagine all the great videos some of the Chowhounds could put out? MMRuth, you gotta volunteer to do one of these things! Although then you'd be affiliated with the Cheese Person. Never mind. Maybe we should start a competing food video site...

            1. re: moh

              You might want to contact Meredith Arthur,
              http://www.chow.com/stories/11174#com...

              1. re: moh

                As I mentioned before - I don't have a problem with hits contributing to ad revenues, as they help fund Chowhound too.

              2. re: jayt90

                There is no such thing as a perfectly cooked egg. How done an egg should be cooked is a matter of personal preference.

                I think we all can agree that any brownness and crispiness in the egg white is unacceptable. Where we part company is whether any undercooked slime-iness or jelli-ness in the egg white is OK. I don't want to be confronted first thing in the morning by egg whites that jiggle at me. I find such a sight revolting, so I always order scrambled or over medium in self-defense.

              3. Here is the fried egg video. Let's hope moh survives this?
                http://www.chow.com/stories/11197

                8 Replies
                1. re: jayt90

                  grbleblublublugrnchglueybooeybububububu...

                  (sound of Moh's brain being fried like an egg - or should I say burnt)

                  goodness. My fried chicken and home-rendered lard have got nothing on these videos with regards to their health benefits. There is no hair left to pull out. I am spent. I can feel the papilledema taking over my optic nerves. Everything....going....fuzzy.... (Except the hair, none left)....(there is always one last gasp left for parenthetical comments)....

                  1. re: moh

                    **That's** a perfect egg?? I guess you learn something new every day...

                    1. re: moh

                      Soooh funny! Are we still on the air?

                      1. re: jayt90

                        Jayt90, I'd like to respond, but I'm officially brain-dead now. I'd probably eat cheese rind at this point in time...

                        Please tell me there are no more crazy videos like these two... Sam Fujisaka, I may have to get you to see the egg video as well, as MMRuth says, we are contributing to the well-being of our beloved Chowhound.

                        But seriously, could you imagine some of the videos we could make if we weren't limited to the Bay area? Perhaps we could have a Chow Extreme Video section...

                        1. re: moh

                          Have to agree, but CNET brought us to this point, and I'm grateful for that.

                          You know, I'm even glad that we have community get togethers, where we can discuss things, and eat!

                          1. re: moh

                            I responded to the egg vid in its respective comments section.

                            1. re: moh

                              I played the video twice, just to check for credits and editorial responsibility, sort of looking for "This video brought to you by The Hockey Puck Manufacturers of North America".

                              Before service, I would give that pictured egg at least 3 minutes under the broiler, for proper rubberization.

                              As to cheese rinds, a pass under the broiler can be a neat way to surmount the prohibitions of the Food Mold Police.

                              1. re: FoodFuser

                                My take on the egg was that they shot the vid 14 times--all using the same egg.

                      2. You know, I just ignore that whole section. Figure it's put out by people who have no idea how to cook. Man has been eating cheese for how many centuries? I don't think anyone used gloves or discarded the rind when the cheesemakers discovered how great the cheese turned out when they aged it in the caves of Roquefort. Wonder what that guy does with a nice soft brie?

                        As for that egg video, all I can say is god help anyone who takes cooking lessons from her! I expect her next video to be, "How to burn toast."

                        1. Thanks to all of you to making the end of the week - beginning of the weekend special.

                          The cheese rind is just silly and jfood actually looked at a few others before deciding that that are for beginners or CHOW id looking for a segment on MadTV.

                          Now you guys make jfood watch Ms. Delicicious (YES THAT IS HER NAME CAN'T MAKE THAT UP) make the "perfect" fried egg. That clip is absolutely precious. It hard to believe they allowed that one on the site.

                          Thanks again and off to a great dinner with friends on the water.

                          BTW - jfood will make pancakes versus fried eggs this weekend.

                          2 Replies
                          1. re: jfood

                            I was "inspired" to catch up on the cheese rind and perfect egg Chow tips videos when I stumbled across one called cheese mold. It is equally goofy, showing a guy running a cheese plane over a piece of moldy cheese to remove mold. Now there's a good way to spread the mold around while actually leaving most of it behind. And who uses a cheese plane?? Ack.

                            The other two videos' weaknesses have been well covered here but since I'm a cheese weasel I just have to add: is he seriously saying not to eat the rind on, say, Oka? Or tallegio? Yeesh.

                            1. re: grayelf

                              Oh dear, Grayelf, I'm sorry you had to be inspired in this way.

                              Tallegio - yummy cheese....

                              I must say that I do cut off the rind from Oka, only because I am not a huge fan of rinds. But I strongly defend your right and your correctness to eat this rind if you like it!

                              I am almost inspired to write a Bill of Rights for Chowhounds! But it is breakfast time...

                          2. silly 3 seconds but wasn't he referring to the lable/glue on the cheese rind. Isn't obvious no one would want to eat that type of rind...OR...that area of the rind wheel?????

                            silly.

                            5 Replies
                            1. re: HillJ

                              I guess what is irksome about these vids (and the rind one in particular) is the sense of finality. If I didn't know better, I might take him at his word and consider all rinds to be evil. Way too simplistic, even for "beginners" if that is who their target audience is meant to be...

                              BTW moh, your comment on Oka rind is interesting. Do you cut the rind off tallegio too -- it is also a washed rind cheese, I believe. Not that it matters one way or the other. I think you should remove the rind if you prefer any cheese rindless, once you've tried it (if it is edible, which some aren't). I have been known to eschew the rind on a more mature piece of Oka myself on occasion -- sometimes the resemblance to socks in need of a wash is a bit much even for me :-).

                              1. re: grayelf

                                grayelf, I don't cut the rind off tallegio, but I also don't eat a lot of the rind ( I hang with a bunch of cheese fanatics. What I don't eat will be eaten by another). I do the same with Epoisses, I'll eat the rind but not as much as others. I tend to prefer softer rinds, although I do like the cooking of the hard Parmegiano Regiano rinds in soups and stews. What a yummy little treat to find in your soup!

                                1. re: moh

                                  Sadly, I AM the cheese fanatic in my group of pals, so if I leave the rind it tends to end up in the bin -- ack! Must remember to save my reggiano rinds for soupage; I had forgotten about that excellent maneuvre so thanks for the reminder.

                              2. re: HillJ

                                Hmmm. I don't think he was just referring to the wheel in his hand. His language was much too universal. His first words were: "Don't eat the rind on cheeses." And his last words were: "Don't eat the rinds on cheese."

                                I would, of course, never eat a rind that had glue on it, but as I said, I have yet to see such a beast in any store I have been to.

                                1. re: Seth Chadwick

                                  Me either (rind that had glue on it) which is why the visual caught my attention first...and more so than the audio/words.

                              3. http://www.chow.com/stories/11242

                                I thought this was a good one.

                                2 Replies
                                1. re: MMRuth

                                  MMRuth, that was a good video. I like this guy, I also saw his "how to prepare soft shell crab" video, and it was excellent, I learnt something very useful:

                                  http://www.chow.com/stories/11245

                                  The only thing is, is he ripping off the lungs and cutting off the face of the crab while it is still alive? I guess this is why I pay big bucks for soft shell crab... But he makes the excellent point of doing it fast and doing it right. I respect that. But this video really demonstrates how powerful and useful a good video can be.

                                  1. re: moh

                                    I've not watched that video, but when I learned how to dispatch soft shell crabs many years ago (and I've not done it since) on the Eastern Shore of Maryland, it was by cutting off the face of the live crab.

                                2. Gosh, I am so relieved to read these posts! I am considered a foodie in my neck of the woods, but compared to most of the posters on CH, I'm a total tyro! I saw the "never eat cheese rind!!!!" video and thought it was way off base, but then I started thinking that maybe I've just been doing it "wrong" all these years.

                                  I was presented with a wedge of wonderful Humboldt Fog the weekend after seeing the video and all I could think was I was going to die if I ate the rind...but I soldiered on and ate everything and have lived to tell the tale.

                                  I am surprised that videos that disseminate this kind of misinformation are allowed on CH.

                                  1. You've all been heard! I am right now setting up another CHOW Tip on the perennial rind-eating question with none other than Laura Werlin, Beard-winning author of New American Cheese and all-around cheese goddess. We'll see about Laura's take on all this. Also, we have Will Studd as our cheese obsessive, and he weighs in on this question too. I have a feeling that this is a topic that merits much more investigation.

                                    Meredith Arthur, CHOW video producer

                                    3 Replies
                                    1. re: mudaba

                                      Thanks, Meredith! Look forward to seeing that. Now, go enjoy some cheese with the rind at dinner - it won't kill you, I promise. <grin>

                                      1. re: mudaba

                                        Meredith, I greatly appreciate your willingness to investigate this topic further! I will be very interested in seeing the new videos. The cheese rind issue is fairly complicated, and I think I was mostly upset by the dismissive tone of the first video, and the simplification of the matter.

                                        Hmm. Cheese obsessive, like that term.

                                        1. re: moh

                                          Moh, your new avatar should be The Simpsons Moh eating a mangosteen wrapped in cheese rind!

                                      2. Hey all cheese rind video haters,

                                        I am very curious about your responses to this video that we just put up yesterday: http://www.chow.com/stories/11276

                                        I'm still working on more rind CHOW tips, but in the meantime wondered what you thought of this!

                                        Meredith

                                        3 Replies
                                        1. re: mudaba

                                          Meredith - thanks - thought it was informative and well done. I'd not heard of a couple of the cheeses and will keep an eye out for them. Great job!

                                          1. re: mudaba

                                            By the time I stopped laughing at the opening intro card for "Todd Jasmine, Cheese Whiz," the video was half over!

                                            The video content looks great. The audio content? I dunno. I pulled a cord under my desk trying to unplug something and disconnected my speakers and now I have to move about 80 pounds of assorted equipment to plug them back in... So I'm sitting here pretending it's still 1988 and my computer runs on DOS without sound! <sigh>

                                            Good to see some humor, the cheese looks fantastic, and do you think you could talk that cheese shop into running a contest on Chow with a grand prize of 10 minutes of free shopping with a full sized shopping cart?

                                            GOOD SHOW...!!!

                                            1. re: mudaba

                                              Meredith, I greatly enjoyed that new cheese video. Treats cheese with respect and love. Those shots made me very hungry for good cheese... I thought the video was well organized. It had lots of great information for both beginners and connoisseurs.

                                              But no mention of the rind? :)

                                            2. For those of you who haven't yet seen it, the new rind eating tip by Laura Werlin is now up on CHOW: http://www.chow.com/stories/11379

                                              So we have 3 takes so far on the very controversial rind question. Let me know if you feel we should keep delving in, and I'll try to wrestle someone up with another point of view and insight! It will be the rind-eating opinion round-up.

                                              Meredith of CHOW

                                              1 Reply
                                              1. re: mudaba

                                                You beat me to the punch!

                                                I was just looking to find this post, it made it a lot easier to see it at the top of the board.

                                                I find the new video to be a lot less dogmatic about the cheese rind eating issue. I appreciate the attempt to generalize the topic, which can be quite complex. I think this video is good for cheese newbies who might be intimidated by the whole cheese rind issue. It is a good introduction.

                                                I am also very grateful that this cheese person is less dismissive than the first cheese person. What I really resented about the first video was the way in which countless cheese rind lovers were relegated into the "How could these idiots possibly want to eat cheese rind?" category. That video was very obnoxious. The new video is much more respectful of other points of view.

                                                I suddenly had this image of a CH conference where a bunch of CHers sit on a panel and eat various cheese rinds, commenting on their characteristics and possible culinary uses... OOO!!! MEEE MEEE MEEE!! Mr. Kaw tuh!! MEE MEE MEE!

                                                Now, off to finagle the purchasing of a raw milk Mont D'or cheese from the Jura... I'm trying to decide if it would be ok if I heat it in the oven and serve it with fingerling potatoes, as they traditionally do in the Jura (Thanks Carswell for the tip!). Yum yum yum!