"This is a delicious salad, but definitely needs more dressing. Also, the leftovers always have an unappetizing pink cast the next day. I experimented with white wine vinegar in the dressing and that works much better, eliminating the color issue. "

"I made this for dinner on New Year's Eve - perfect and fabulous! I followed the directions exactly as written, but adjusted slightly for weight. My roast was a two rib, six pound piece of meat. The bones had been cut off but tied back onto the roast for cooking. I also went on line and read Barbara Kafka's instructions on roasting (as recommended by one review.) It actually took a few more minutes in my oven to reach 125 degrees. I forgot to wrap the roast in aluminum foil when I removed it from the oven. However, I would do the same again. It was perfectly medium rare. Also, the sauce is delicious. This recipe is a keeper. Thanks Ina!

"My puddings turned out perfectly. Beautiful and absolutely delicious. They popped right out of the pan, as well. I baked them in a non stick muffin tin, assisted with Pam and some of the beef drippings that I rendered in the microwave. Having finished them well ahead of our dinner, I took them all out of their baking pan, set them on a cooling rack, and just before dinner, placed them on a baking sheet in a 350 degree oven for a few minutes to warm up. Perfect. Cutting off some fat from the beef and microwaving it is definitely is the way to go when you need to have everything done at the same time. Thanks, Emeril.

"My puddings are in the oven as I write this, so I can't comment, yet, on the results. However, based on some of the reviews, I decided to make them before our company arrives, and I may warm them up in the oven just before dinner. Also, in order to have some drippings to use for the recipe, I trimmed off some of the fat from my raw rib roast, put these trimmings in a bowl, microwaved them for two minutes and had some great, hot, liquid fat to use. I'll write more later when they come out of the oven. Stand by!

"My puddings are in the oven as I write this, so I can't comment, yet, on the results. However, based on some of the reviews, I decided to make them before our company arrives, and I may warm them up in the oven just before dinner. Also, in order to have some drippings to use for the recipe, I trimmed off some of the fat from my raw rib roast, put these trimmings in a bowl, microwaved them for two minutes and had some great, hot, liquid fat to use. I'll write more later when they come out of the oven. Stand by!