ED Profile - Allrecipes.com (1903138)

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Home Town: Punta Gorda, Florida, USA
Living In:
Member Since: Nov. 2002
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Italian, Southern, Mediterranean
Hobbies: Boating, Fishing, Photography, Reading Books
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Recipe Reviews 2 reviews
Herb Roasted Pork
I have given up trying to slow roast a loin. I now start every roast at 550 degrees. As soon as my remote meat thermometer makes the first move I drop the temperature to 425 degrees. When it reads about 138-142 degrees depending on the size I pull it and tent with foil. Let it stand at least until the temperature is no longer climbing, longer is better and slice thin. Never misses and I find I can serve it with a thin sauce thats hot and get a good bit of flexibility on the time

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Reviewed On: Jan. 3, 2010
Delicious Ham and Potato Soup
I found it a very easy soup to manage. Due to the rue you're working with a thin soup right until you add the rue. I just added the rue straight in and as the soup thickened I added milk that way I aways have control of the consistency . I did double the ham and put it through my largest food grinder blade. Most agreed it improved the looks and the bite. Way short on salt and that was using extra ham. This would be sooooo easy to turn into a certain Italian Restaurant's famous potato and sausage soup

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Reviewed On: Jan. 3, 2010
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