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Paul Bacino

society donor
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  • Location
    Bennington Nebraska USA

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  1. Paul Bacino

    Foraging for favorites

    So of the three..I brought home I let them ripen ( they turn yellowish ) The above picture was still greenish. peeled them/ cubed them and pressure cooked them in a 25% simple sugar mixture 20 min/ blended and used a tamis sieve to rid of fibrous pulp Does taste pretty good.. process in my Cuisinart Btw--way to fibrous to eat raw
  2. Paul Bacino

    Foraging for favorites

    The other day we were vacation In the Santa Yenz area at a B and B. Ran across these little devils. I ate them raw had know idea that Quince had to be cook. Doh an ole Mid Western Boy. I did bring three nice ones home and Made a quince sorbet for Thanks giving
  3. Paul Bacino

    Lunch! What'd ya have? (2018)

    Yes- a recent stroll through the Asian market. I also picked up something called Taku Choy, new to me and a cool addition to my soups. Not sure this had it though
  4. Paul Bacino

    Lunch! What'd ya have? (2018)

    Shiitake bowl --
  5. Paul Bacino

    Dinner 2018 (Part 1)

    Eggplant with cornflake breading with Taku choy ..marinara sauce
  6. Paul Bacino

    Suggestion on SV time/temp for chuck roast?

    IM=Individual Muscle Think the seperations between a chicken main breast and chicken tender, its a natural separation from fascia tissue. Since Chuck has so many IM, its going to be rough , my thoughts I would consider maybe a short ribs or a round. I have done round cuts that with a longer cook were awesome, or its fun dissecting chuck roast I do it all the time Brisket sounds good thou too Paul
  7. Paul Bacino

    Suggestion on SV time/temp for chuck roast?

    There is so many different Muscles..in a chuck roast/ I would either part it out into IM and do those separately or look at a different cut that is a IM ---. Maybe Tri-tip Thats just me. Me I would do 150-155 cook and check as u go say 12 hrs/ 16/ 24. I do rib caps @ 145 and I think they would be to red .
  8. Paul Bacino

    Dinner 2018 (Part 1)

    Its was a good day for FIRE Pit Fire Trinadad Scorpion Powder And the Chili--we used Ms Grimes Beans Home made King Trumpet mushroom and also Pickled Jalapeno .. everyone for them selves with the powder.
  9. Paul Bacino

    Dinner 2018 (Part 1)

    Turkey Burger with Big Jim Hatch chilies
  10. Paul Bacino

    Dinner 2018 (Part 1)

    Post Soccer Meal Ciabatta bread toasted w evoo/ rub garlic/ top with roasted tomatoes/ chorizo..Onion /basil --loved the sweetness of the cherry tomato roast
  11. Paul Bacino

    Dinner 2018 (Part 1)

    Hatch Green Chile Stew
  12. Paul Bacino

    Dinner 2018 (Part 1)

    Recently Returning from Balloon festival!! NM Daughter is Vegan--So I Made BBQ Yellow eyed Beans with a beyond brat Weenie
  13. Paul Bacino

    Dinner 2018 (Part 1)

    I dig this music as I scroll.. thru the pictures. But I dont think its the above Mushroom
  14. Paul Bacino

    Lunch! What'd ya have? (2018)

    Game Day Chicken Nachos on shisho leafs
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