Recipe talk:Goat Tenderloins

Sounds yummy... except for that part about milking the male goat... are you sure it is cheese that you get, and not cream sauce for the tenderloins? I suppose I could always try it out and see what happens... human^{be in} 01:27, 13 June 2007 (CDT)

Well, I have suggestions....for one, you don't need to resort to frozen meat, but if you want to, fine. Just thaw it out for a good 24 hrs in the fridge. Next, Im not so sure about the basil in the rice. Perhaps a little thyme?

Also a nice pan sauce might be nice; you could deglaze with your wine. Shallots are good too. Just some ideas.DocSock 01:37, 13 June 2007 (CDT)

Maybe that's what the goat juice is for? Making a nice Pan sauce? Hey, I suggested shallots, and I don't even know what they are! I do like the smell of freshly mowed chives, however. human^{be in} 01:58, 13 June 2007 (CDT)

Ok, the so-called chef who wrote this recipe probably wouldn't know a bechamel from goat piss. I just can't approve of this.DocSock 02:08, 13 June 2007 (CDT)

I appreciate your taking my suggestions on the recipe to heart. Without changing the basics of the recipe, I would like to "chef-ify" it. Any objections?DocSock 10:26, 13 June 2007 (CDT)

I hope you approve of the changes. I just have to insist on quality.DocSock 16:56, 13 June 2007 (CDT)