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rd_foodie

Everett, Washington

Member since Jun 2010

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Reviewed Leg-O-Lamb with Rosemary Au Jus

Apr 16, 2011 in Food Network Community Toolbox on FoodNetwork.com

Great recipe. Tried it as written, and absolutely loved it!
By the way, pressman, y'all need to learn the french language. Au jus means in the juice, or sauce, not with juice. That would be avec jus.

Keep rockin' Guy!"

Reviewed Herb Crusted Pork Tenderloin

Dec 2, 2010 in Food Network Community Toolbox on FoodNetwork.com

Good recipe. But why are you calling it a 'Pork Tenderloin' when you are cooking a 4 pound Pork Loin Roast? Both are very tasty, but definitely NOT the same!

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