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Joined Date: Mar 16, 2008

My Activity

Reviewed Dry Aged Prime Rib Roast

"Granted we started with a beautiful piece of Grass Fed beef BUT this recipe is 5 Star. The beef was so tender and so tastey I cannot recommend this higher. There is no other way to have Prime Rib and after having this one we will be having far more often. Thanks Guy you know your stuff!!! JB

Jan 17, 2011 on FoodNetwork.com

Reviewed Chorizo and Goat Cheese Quiche

"I just finished my second piece of this Incredible Quiche, eating this you know why Bobby is an Iron Chef and so successful! The quiche is a real out of the box design, those lumps of goat cheese are just so creamy and delicious.
I love pesto so that is a no brainer BUT Bobby's recipe calls for 6!!! Jalopenos, insane we made it with one and I could go for two, but this is all about tolerance and taste. This again is a fantastic quiche that will be on our dining table a lot.

Jan 17, 2011 on FoodNetwork.com

Reviewed Chorizo and Goat Cheese Quiche

"I just finished my second piece of this Incredible Quiche, eating this you know why Bobby is an Iron Chef and so successful! The quiche is a real out of the box design, those lumps of goat cheese are just so creamy and delicious.
I love pesto so that is a no brainer BUT Bobby's recipe calls for 6!!! Jalopenos, insane we made it with one and I could go for two, but this is all about tolerance and taste. This again is a fantastic quiche that will be on our dining table a lot.

Jan 17, 2011 on FoodNetwork.com

Reviewed Chorizo and Goat Cheese Quiche

"I just finished my second piece of this Incredible Quiche, eating this you know why Bobby is an Iron Chef and so successful! The quiche is a real out of the box design, those lumps of goat cheese are just so creamy and delicious.
I love pesto so that is a no brainer BUT Bobby's recipe calls for 6!!! Jalopenos, insane we made it with one and I could go for two, but this is all about tolerance and taste. This again is a fantastic quiche that will be on our dining table a lot.

Jan 17, 2011 on FoodNetwork.com

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