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    williamhobbs

    Buffalo, New York

    Loving The Food Journey...

    Chef #2551521

    Buffalo, New York

    Joined: Nov 27, 2011

    Birthday: Dec 10

    My Journal

    New Topic Question:500-?-?f- Eye-Of-Round- Roast in Cooking Q & A

    "500°f Eye-Of-Round Roast

    Suzy Cream Cheese, what's got into you?

    :wink:"

    Dec 9, 2012 on Food.com

    Reviewed Venison Medallions with a Smoked Bacon and White Bean Ragout with a Creole Mustard Sauce

    "This was an excellent recipe. I made the mistake of under-cooking the white beans the first try, but the second attempt with the left over ingredients went perfectly. I should have cooked the white beans after reconstituting them for about an hour. I made a half of a gallon of the demi-glace to have on-hand. I had three medallions leftover, so on ""

    Nov 28, 2011 on FoodNetwork.com

    Reviewed Venison Medallions with a Smoked Bacon and White Bean Ragout with a Creole Mustard Sauce

    "This was an excellent recipe. I made the mistake of under-cooking the white beans the first try, but the second attempt with the left over ingredients went perfectly. I should have cooked the white beans after reconstituting them for about an hour. I made a half of a gallon of the demi-glace to have on-hand. I had three medallions leftover, so on ""

    Nov 27, 2011 on FoodNetwork.com

    Reviewed Demi-Glace

    "Excellent. I made half the recipe and used a half a cup of sherry at the end of the simmer. I cheated a bit and used a Better-Than-Bouillon stock. I am going to pour this into ice cube trays and freeze it, then put the cubes into freezer bags so I can take out what I need. I will try Emeril's other demi-glace next time. ""

    Nov 27, 2011 on FoodNetwork.com

    Reviewed Venison Medallions with a Smoked Bacon and White Bean Ragout with a Creole Mustard Sauce

    "This was an excellent recipe. I made the mistake of under-cooking the white beans the first try, but the second attempt with the left over ingredients went perfectly. I should have cooked the white beans after reconstituting them for about an hour. I made a half of a gallon of the demi-glaze to have on-hand. I had three medallions leftover, so on ""

    Nov 27, 2011 on FoodNetwork.com

    About Me

    I worked professionally in Italian restaurants for my first twenty career years. I went to the Culinary School Of Hard Knockwurst. I love to cook now for fun as I went into the IT field. I love expanding my ability to create by riding on the coattails of the greats on Food Network and using a lot of Google searches!  Wink

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