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10-06-2004, 02:00 AM
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#1 |
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Moderator
Join Date: Sep 2002
Posts: 10,595
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butter
i like butter...........
 almost as much as i like fondue..........  BECAUSE FONDUE IS FUN!!!! |
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10-06-2004, 02:01 AM
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#2 |
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where's my salt?
Join Date: Oct 2002
Location: finally writing
Posts: 6,929
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i hate you
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still jackasinine, make no mistake |
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10-06-2004, 02:02 AM
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#3 |
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Moderator
Join Date: Sep 2002
Posts: 10,595
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you only hate me.......because........i have fun with FONDUE and you don't.
FONDUE FONDUE you is FUN!!! |
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10-06-2004, 02:03 AM
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#4 |
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where's my salt?
Join Date: Oct 2002
Location: finally writing
Posts: 6,929
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fondue fondue fondue hate you too
you only like fondue because you are lactose intolerant. you're not fooling anyone.
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still jackasinine, make no mistake |
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10-06-2004, 02:04 AM
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#5 |
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Moderator
Join Date: Sep 2002
Posts: 10,595
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^^^
 fondue will get you the girl.........  |
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10-06-2004, 02:05 AM
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#6 |
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where's my salt?
Join Date: Oct 2002
Location: finally writing
Posts: 6,929
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i think it's roofies that get you the girl. oh i'm sorry, did i touch a nerve there?
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still jackasinine, make no mistake |
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10-06-2004, 02:07 AM
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#7 |
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Moderator
Join Date: Sep 2002
Posts: 10,595
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fondue = sharing is caring
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10-06-2004, 02:08 AM
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#8 |
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where's my salt?
Join Date: Oct 2002
Location: finally writing
Posts: 6,929
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ten bucks says that the dried flowers go up in the sterno
and who is that? beetlejuice?
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still jackasinine, make no mistake |
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10-06-2004, 02:11 AM
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#9 |
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Moderator
Join Date: Sep 2002
Posts: 10,595
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 look a place for us.......let's party!!! let's have fun!!! let's have some fondue!!! YAY BUTTER!!! |
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10-06-2004, 02:15 AM
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#10 |
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meretricious dilettante
Join Date: Jan 2003
Posts: 11,068
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__________________
Because how we spend our days is, of course, how we spend our lives. -- Annie Dillard |
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10-06-2004, 02:15 AM
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#11 |
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Stuck in T.O.
Join Date: Oct 2002
Location: Floundering
Posts: 4,134
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10-06-2004, 02:20 AM
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#12 |
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meretricious dilettante
Join Date: Jan 2003
Posts: 11,068
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CHICKEN KIEV
Ingredients: 2 large chicken breasts 3 eggs ¼ cup whole milk ½ cup breadcrumbs Vegetable oil Flour Salt Pepper Ingredients for the classic butter sauce: ¼ pound real butter ½ cup chopped parsley 2 tbsp chopped chives ½ tsp lemon rind, grated Pinch tarragon Salt Pepper Preparation: 1. Combine butter with the ingredients for the sauce. Mix together well. Divide and shape the mixture into four separate rolls on a sheet of wax paper. Refrigerator until quite firm. 2. Take your whole, skinless chicken breast and cut through it to produce two distinct fillets. Pound each with a meat mallet thinly on greaseproof paper. Make sure there are no holes for the sauce to run through. If the meat does rip, spread the pieces over the hole and pound together. 3. Take a cold butter roll and place in the middle of a chicken breast. Fold the meat around it and roll. Make sure the butter is completely covered. 4. Season the flour with salt and pepper and coat the chicken fillets. Dip each in beaten egg and milk mixture and roll in the breadcrumbs. Refrigerate on a tray for one hour. 5. In a saucepan or skillet, heat oil but do not bring to a boil. If the oil is too hot, the breadcrumbs will burn before the meat is cooked through. Lower the chicken fillets deep into the hot oil and cook for about 5 minutes.
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Because how we spend our days is, of course, how we spend our lives. -- Annie Dillard |
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10-06-2004, 02:31 AM
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#13 |
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Moderator
Join Date: Sep 2002
Posts: 10,595
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i love chicken kiev although i prefer chicken cordon bleu
 because bleu reminds me of FONDUE!!!!!!!!!!!!! |
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10-06-2004, 02:49 AM
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#14 |
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Posts: n/a
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all i have in my apt = butter, noodles, cinnamin, vegetables, tortillas, shrimp, jelly
what can i make |
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10-06-2004, 02:52 AM
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#15 | |
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Spone to Proonerisms
Join Date: Jan 2003
Location: The Left Coast
Posts: 4,531
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Quote:
shrimp soft tacos? jelly noodle tortilla crepes?
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...and another handful of almonds |
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