San Rafael, California
Member since Sep 2006
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Aug 25, 2012 in Food Network Community Toolbox on FoodNetwork.com
“I read the other reviews on the amount of salt in this recipe. I also have this recipr in a book of Mario's, and he call for 1/4 cup of salt to six pounds of meat. Tow of those pounds are panchetta which is salty already. I used two tablespoons of salt, and the sausage turned out fine.
However, the recipe in the book also calls for wind,...”
Reviewed Porchetta with Roasted Fingerlings
Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com
“I made this for Christmas Dinner. My stepson gave me a port sholder from a pig that he raised and butchered on his farm. This dish turned out great, although it is poorly written. I put it in a 450 for a half an hour, then dropped it to 350 for three and a half hours.
If you notice the receipe call for two quarts of stock, but does not...”