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Joined Date: May 09, 2009
"By itself, a four. Made exactly as written and the soup desperately needed sugar to counteract the tartness of the tomatoes. The next time I added about 1/4 cup of sugar and WOW. Absolutely delicious!!!!!! Go easy on the saffron (which goes without saying) but a pinch too much and it overpowers the soup. This is a great great recipe and I am PICKY. "
Reviewed Pan Seared Rib Eye
"Can someone please tell me if I can use enameled cast iron for this recipe? Will it taste the same? I own a le creuset enameled cast iron skillet and would love to try this, but only if the results will be the same. I'm a spaz in the kitchen and will screw anything up if given the chance... :-)