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Joined Date: Aug 26, 2004
"It was great but I would caution users to a> Do what Rachel said and use parchment paper (I used a silicon sheet and getting the grease off was a bit of a chore: and b> use a deep roasting pan, I used a cookie sheet and ended up with rendered bacon fat all over the oven. I also used yellow cheddar instead of white because white was not readily av"
"I have long believed that Graham Kerr's version was the best, but this was wonderful, it is my new favorite Beef Bourguignonne recipe. I did vary a bit from the original, I added whole peppercorns to the marinade and extra flour after the bacon and vegetables and before adding the beef and wine, making more of a roux than Chef Anne had. After ea"
"surprisingly good! I am not a fan of halibut and only tried this because I had caught a couple but I will do this one again.