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rowena said in March 30th, 2007 at 2:57 pm

Master Chow is one lucky diner! This looks and sounds great…rosemary? porcini? I’m sold. For whatever reason, I’ve never cooked a lot of ribs here – probably because they’re usually done grigliata-style outside on the bbq, an item that we still have yet to invest in if we’re gonna have the neighbors over for a real american barbecue!

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