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    Rocco Gibralter

    Member since Apr 2007

    Chef #476655

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    4 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed So It's Bekah's Pulled Pork Now

    Handle
    Saturday, Jun 28, 2008 on Food.com
     |  285 Reviews  |  By ~Bekah~
    LinMarie says:

    "Do not fret when you see the dry mix ingredients, as I did. "Surely there cannot be 1/4 cup of pepper...that must be a typo" I said. But I made it as written, and it was perfect. I made two of these pork butts for a family event and all were in awe. I made the sauce which was listed also. I wanted to like it. The sauce takes 5x more effort tha..."

    Reviewed Alton Brown's City Ham

    Handle
    Saturday, Jun 28, 2008 on Food.com
     |  (3 people found this helpful) |  25 Reviews  |  By Sharlene~W
    LinMarie says:

    "This was my first attempt at cooking a ham. I love ham, but my partner does not care for it. It is an exercise in futility to bake a ham for one. But this past Easter, I volunteered to bring a "real ham" instead of the honey baked thingy that we usually have and noone really enjoys. It was a smashing success. Not one bit of leftovers.I remem..."

    Reviewed Peanut Butter and Bacon Sandwich

    Handle
    Tuesday, Oct 9, 2007 on Food.com
     |  (1 person found this helpful) |  40 Reviews  |  By Chef Gerard
    LinMarie says:

    "Our family adopted this recipe from an appetizer our mom used to make. She would take a good quality white bread and cut it into rounds using a shotglass. Then she would toast them under broiler to get croutons. Next step was spread the bread with peanut butter, then top with crispy crumbled bacon.That was haute cuisine a la 1960's.But the..."

    Reviewed Cold Sesame Noodles

    Handle
    Tuesday, Sep 4, 2007 on Food.com
     |  (1 person found this helpful) |  19 Reviews  |  By Little Bee
    LinMarie says:

    "I have been looking for a great sauce for cold sesame noodles, and found it. I did modify it slightly though and found the results outstanding. Based on previous reviews, I used 8oz of pasta instead of 16. I also increased the amount of warm water from 3T to 6T (and the flavor was not diluted). I added 2T of rice wine vinegar for punch, and about ..."

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