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    tessday

    Member since Dec 2005

    Chef #273420

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    2 Reviews

    Sort by: Date | Rating | Most Helpful

    Reviewed Chez Panisse Brine for Pork, Chicken and Turkey

    Handle
    Monday, Jan 9, 2006 on Food.com
     |  3 Reviews  |  By UnknownChef86
    LinMarie says:

    "I made the full recipe to brine a 20 pound turkey. I cut the salt to one and a half cups, and the sugar to three quarters of a cup. I did that because I've only brined once before (chicken) and it was too salty. The turkey soaked overnight. The meat came out succulent and delicious. It is definitely worth it to use the suggested herbs and spices. ..."

    Reviewed Broccoli and Cauliflower Salad

    Handle
    Monday, Jan 9, 2006 on Food.com
     |  8 Reviews  |  By carolinafan
    LinMarie says:

    "I followed the recipe exactly with great results. The dressing components are not something I am used to, but it was very tasty. A friend said it made him think of food his mother used to cook. It was a great cool touch to a mostly warm meal."

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