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    Fab44Me

    Las Vegas, NV

    Chef #62952

    Las Vegas, NV

    Joined: Dec 02, 2002

    Birthday: Sep 09

    My Journal

    Reviewed Fried Chicken

    "I prefer Alton's method of marinating the chicken for up to 2 days. It really makes a difference, and I've always done this with my own fried chicken. Don't follow a recipe that recommends less than 8 hours, for sure. You'll be happy you waited. :)"

    Jun 30, 2012 on Cooking Channel

    Reviewed The Ultimate Cheesecake

    "I found that the cheesecake held up much nicer when leaving it IN the oven, yet turning the oven off, after the 45 minutes. In fact, when I first glanced over the directions, I had thought I read that it SHOULD sit in the 'off' oven for 30 minutes, cooling. Guess it was a happy mistake, because it turned out just fantastic. : )""

    Dec 21, 2011 on FoodNetwork.com

    Reviewed Bobby's Goulash

    "This is very similar to what my Nana used to make, but called 'American Chop Suey'. lol My husband loves this dish. Like another poster had said, I also use Chicken Stock instead of the water (homemade stock....yum). Hubby likes his serving topped with shredded sharp cheddar, also. I like to throw in about a T. of cumin after the meat has had the grease removed from it. Gives it a nice, deep flavor.

    Oct 28, 2010 on Food Network

    Reviewed Bobby's Goulash

    "This is very similar to what my Nana used to make, but called 'American Chop Suey'. lol My husband loves this dish. Like another poster had said, I also use Chicken Stock instead of the water (homemade stock....yum). Hubby likes his serving topped with shredded sharp cheddar, also. I like to throw in about a T. of cumin after the meat has had the grease removed from it. Gives it a nice, deep flavor.

    Oct 28, 2010 on Food Network

    Reviewed The Ultimate Beef Wellington

    "This recipe is as close to the British traditional Wellington as I've been able to find online.

    Oct 5, 2010 on Food Network

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