Brewer's rice consists of small, broken bits of rice that are used as an ingredient in brewing beer.
A brick of semisoft cheese made with cow's milk invented in Wisconsin in 1875. It has an elastic, yellow paste with some holes and a reddish, brine washed rind. When young it has a mild, earthy flavour but, as it ages, it becomes like a cross between Limburger and Cheddar and is sweet and slightly nutty. It slices well so it is mostly used for sandwiches, canapés, cheese burgers etc. It is called Brick because of the shape of the presses used in its manufacture as well as because of its own eventual shape. It contains 45% fat (dry). Some say it is similar to St-Paulin or a mild Cheddar. Mostly used for sandwich, canapés, cheese burgers etc.
A cow’s milk cheese with elastic texture, with holes. Its flavour is reminiscent of a mild Cheddar. Mostly used for sandwich, canapés, cheese burgers etc.
Certain foods can be cooked in a terracotta mould, or brick, shaped like the food in question. Chicken bricks and fish bricks are the most common and are soaked in water before use. The contents are sealed in and cook in their own juices and steam which bastes the food. The finished dish will have been cooked with all the moisture retained, giving good flavour.
The brick cap mushroom is an edible mushroom, often eaten in the United States and Japan, which is easily confused with poisonous varieties, so special care should be taken. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
The brick red russula mushroom grows with conifers, often in bogs. It is a mild, edible mushroom, though the gills can taste acrid. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.)
