I thought about recommending PBW too but wasn’t sure if it would work if they can’t soak it.
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Good point. I was thinking about my current oven, where the glass is indented and will hold water, but not all of them are like that.
Other things I’ve used: carburetor cleaner and trisodium phosphate. TSP is probably better for indoor use.
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Or just not cleaning the oven. I’ve never cleaned the glass in 13 years of owning this house and the oven was already old by the time we bought it. I can still see just fine through the window when the oven light is on.
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I think I’ve only cleaned so many ovens because the longest i’ve lived in one building is 26 months since I turned 19.
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Question: when eating Brie how many people cut the white surface off?
ETA- I cut it off
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I definitely eat it.
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I definitely eat the white stuff.
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I am team Eat Soft Rind.
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I’m about 50/50 for cutting it off vs eating it
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I usually cut it off, but I usually buy cheap Brie where it’s flavorless and waxy. For a nice Brie, I’d consider keeping it on.
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It depends if it is my last bite or not. I like the insides better so I always leave it for my last bite to be the best but I will eat the rind in all bites preceding the last one.
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You would’ve been good at the marshmallow test.
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This is me. We buy from Wegman’s often enough that I know which rinds I don’t mind and which ruin the taste for me
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I am also team 5050
I should buy brie
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Same here. Some rinds are too bitter for me, but I generally eat them.
I need to start making cheese again…
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I’m a no on most cheese rinds because of the unpleasant to me experience of biting into wax when I didn’t expect it, or disliking the hardened (stale? Dried out) texture of it. If I somehow knew the rind wasn’t waxy, I’d be interested to learn ways to use and not waste said rind.
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With the right brie the rind is the best part.
With the wrong brie it’s a crime against humanity.
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Ya’ll are making me want cheese. 
Good thing tomorrow is grocery store day!
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I’ve been strictly dairy free since Feb 13th. And now I want smoked Gouda something FIERCE. Only a little over a month to go and I can trial reintroducing it… 
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