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Joined Date: Jan 12, 2008
Birthday: Sep 17
"I was stunned such a full flavor came out of such a short-cooking stew. I grated a little Parmagiano-Reggiano over the top (because really, what dish isn't enhanced with a little cheese), but I didn't change anything else. And it was scrumptious. This is one of those stews that could be kept on the stove warm all evening, and people can just dip ""
Truly love that Food Network empowers all of us in the kitchen, whether we're cooking for four in thirty minutes or 20 in eight hours. I love their egalitarian way of thinking and I mimic it. I'll get down with a decent foi gras every now and then, but I'm a huge chili dog fan.