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    cpr

    san francisco, CA

    Chef #243050

    san francisco, CA

    Joined: Sep 14, 2005

    7 reviews by cpr

    1 - 7 of 7 sorted by Date | Rating | Helpful

    Reviewed Sweet and Spicy London Broil

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      |  By info_1266142

    "Where I come from Flank Steak is not London Broil. What about you guys? Two different pieces of meat for us. Do they mean like Top Round? I need to go watch the episode again.."

    Jan 16, 2006 on FoodNetwork.com

    Reviewed Standing Rib Roast

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      |  By info_1266142

    "I closely followed the recipe's instructions, and even had my husband check my calculations before cooking length, for a 7.8 lb piece of meat. Which, by the way, cost $65. He also doublechecked with me throughout the cooking process to make sure we were doing it right. It was incredibly overdone. I made this for Christmas Eve dinner, my first eve ..."

    Dec 27, 2005 on FoodNetwork.com

    Reviewed Pudding and Berry Tart with Graham Cracker Crust

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      |  By info_1266142

    "This was relatively easy, and pretty good. Be careful to keep stirring that pudding while cooking, but not to stir the bottom! If worse comes to worse, run it through a strainer like I did to make sure no film or bits get into your pie. Also make sure to line your pie while cooling in fridge so it does not form a "crust" on top. I would have like ..."

    Nov 14, 2005 on FoodNetwork.com

    Reviewed Roasted Cauliflower

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      |  By info_1266142

    "I have always hated cauliflower, and have never ever cooked it before. But he made it look so tasty and so easy on his show, I had to try it. So tonight I tried all his recipes from this episode, and they were all very good. I have found cauliflower is not the enemy. It was quite good. The fresh grated parmesan though was not for me, it was too ta ..."

    Nov 14, 2005 on FoodNetwork.com

    Reviewed Cannellini Bean, Red Onion, and Arugula Salad

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      |  By info_1266142

    "I quite liked this recipe, but decreased the red onion amount a little bit. I find it very important to slice those onions as thin as possible. Northern White beans worked fine as a replacement as the host suggested. The peppery Arugula is a wonderful complement."

    Nov 14, 2005 on FoodNetwork.com

    Reviewed Apricot Glazed Chicken with Dried Plums and Sage

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      |  (1 person found this helpful) |  By info_1266142

    "I made all for recipes tonight from this episode, and they were all "doable", but I have to say it ran about $90 at the market. I was buying for 5 people. As for this recipe, it was pretty tasty, but made for a nasty clean-up pan, as done per his TV show. The sage was beautiful to look at, but really did not infuse its flavor into the chicken, and ..."

    Nov 14, 2005 on FoodNetwork.com

    Reviewed Perfect Pork Tenderloin
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      |  (1 person found this helpful) |  By BeachGirl

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    "Great method! I followed this recipe exactly and it was so good. I made a marinade of: fresh minced rosemary, fresh minced garlic, olive oil, kosher salt, fresh ground pepper, and thyme and pureed it. Coat meat, reserve some. Marinated it 4 hours. Brought meat to room temp before cooking. The outside of the meat didn't look especially appetizing b..."

    Sep 14, 2005 on Food.com

    Recipe #63828

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