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Joined Date: Nov 26, 2011
"This recipe was absolutely fantastic. I have been wanting to make it for a year, but I couldn't locate the caul fat. Fineally I called the chef at Mike Simon's resturant in downtown Cleveland, "Lola" and he referred me to Blue Ribbon Meats. I substituted half of the shitake mushrooms with baby bella's. I also bought extra of the caul fat and am ""