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Portola Valley, California

Member since Dec 2007

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Reviewed Brined Roast Rack of Pork with Apple Chutney and Sour Mash Sauce

Dec 26, 2010 in Food Network Community Toolbox on FoodNetwork.com

Made three 3 lb roasts with just the sour mash sauce. Deeeeelicious. Cooked to about 150 degrees and was perfectly tender and juicy. Still had some pink color

Reviewed Roast Leg of Lamb with Dark Beer, Honey and Thyme

Sep 28, 2010 in Food Network Community Toolbox on Food Network

couldn't find juniper berries...used some fresh rosemary instead. boneless leg of lamb worked perfectly.

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