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10 months agoBoursin. I’ll do positively filthy things for that spreadable delight. And pretty much anything for the cheese too ;)
Boursin. I’ll do positively filthy things for that spreadable delight. And pretty much anything for the cheese too ;)
As pointed out already, these terms have quite specific and different meanings but it’s worth being aware that they often get used interchangeably a lot too, and therefore possibly incorrectly. A lot of the specific terms will come from french cuisine (like saute) including all different names for exactly how you’ve sliced up your vegetables (julliene, brunoise etc). I believe this was so recipes could be written very precisely and therefore reproduced more acccurately.
I haven’t tried the black pepper one but am always happy to be fascinated by a new cheese