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Thread: Chevre and olive-stuffed chicken breasts

  1. #16
    Hit By Ban Bus! pacific breeze's Avatar
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    I am going to make this recipe this weekend, Kris. It sounds so good.

  2. #17
    Elite Member lalala's Avatar
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    French intervention:
    -Why say chèvre when you have the word goat in english?
    -Sassiness, your mix scares me

  3. #18
    Elite Member sputnik's Avatar
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    ^^^
    lol
    i think it refers to french style goat's cheese like crottin, as opposed to any other kind like feta.
    I'm open to everything. When you start to criticise the times you live in, your time is over. - Karl Lagerfeld

  4. #19
    Hit By Ban Bus! pacific breeze's Avatar
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    And it sounds better!

  5. #20
    Elite Member Sassiness's Avatar
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    Quote Originally Posted by lalala View Post
    French intervention:
    -Sassiness, your mix scares me
    What, adding the bacon or having that random urge to eat brussel sprouts?

    The reason for the sprouts then was that I'd had dinner at a posh restaurant where I had daube of beef with the most amazing brussel sprouts. As it was also the place where I worked, I got to hassle the chef into telling me how to recreate cooking the sprouts properly, because I'd always hated them as a child. What he told me was to cut the ends off and steam them very lightly - i.e. like all greens, barely cook them.

    Anyway... the result was that I know the theory, but am yet to execute it properly. My sprouts are always yukky, and consequently I've gone back to my childhood stance of SPROUTS ARE BAD!

    I'm making this mix again tonight, hence resurrecting this thread - I've lost the post it note I had written the recipe down on originally!

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