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Joined Date: Jul 14, 2012
"A five-star dish for flavor, originality, and presentation. The crispy skin and mild fish flavor paired with the shrimp, veg, and herb stuffing is a real hit. I loved the idea of leaving the butcher's twine and fish tail on for a dramatic plating effect. "
"I only used a half-teaspoon of red pepper flakes and it just masked the flavor for me and made it inedible to my wife due to the heat. Also, there's not enough sauce. If I try this one again I will leave out the red pepper flakes and use half the pasta so that it will be juicy enough for two people to enjoy."
"The levels of flavor in this recipe as well as the presentation will impress just about anyone. If you wish you may substitute cream cheese for the goat cheese and ground pork for the liver, but following the recipe faithfully yields the best results. I find that soaking the chicken livers in milk for about an hour before chopping softens the live"
"We came to the earth to graze"