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Reviewed Paneed Pork Medallions with Herbed Spaetzle and Brown Butter Sauce
"I thought this recipe was great. In reading it, I figured that it was simple enough. After the better part of a bottle of wine, it seemed a bit daunting. The only changes I made were as follows: I did not have, nor did I want to make Emeril's blast in your mouth seasoning, so I seasoned my flour/egg/crumbs myself. (it was fine. I added Crysta"
About Me
Line cook and aspiring chef. Comfort food enthusiast. The best knife you can buy is a sharp knife.
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