Paul Bacino

Kirby Our Farm Cat

Cauliflower Mac and cheese -- tastes like a faint hint of Cauliflower

Black Bean Tamal w/ green and red salsa

@gfweb-- I'd be interested to here from him... @gfron1. His thoughts. Before I knew what it was, I had stained hands, nice berries in a simmering pot with honey. stewed down and tasted it ( just a little ). I had no effects , but I'm not going to be using it for a food source. Crazy thing too, birds and those Japenese beatles dont eat it either. HUmmmmm--nature

Thought I had picked elderberries.. for elderberry vinegar...OOOPs

I googled: and founfd? Tomato plant hairs are actually called trichomes. Some are long making your tomatoes look fuzzy. In the photo below, you can see the glossy strands of the long trichomes poking out all around the stem. But there are also super tiny ones that look more like little bubbles covering the surface of the tomato plant. Not sure.. cant do much cuz I have a grey fuzzy thing on my lap now

Made Sugo and Salsiccia which I added fregola to.

The egg was soft boiled ( simmered ), I believe here. about 6 mins. Immediately in and ice bath, cooled and shelled. I have been steaming eggs lately as they release from the shell better to me. But I believe this was boiled. Simple on the flavoring, I used a Mr Yoshida's Marinade and cooking sauce. Put in a plastic container, so about half way up egg, I turn it every few days and let it cure for about 7-10 dqys. This was about 10 if I remember. Great flavor for me, the yolk had an incredible texture, very creamy. Let me know if u need anything else Doc B

Grilled Sword fish-- with cilantro/lemon/basil/ginger/ evoo and homemade pickle relish Cherokee Purple tomatoes/ garlic mash/ pan sauted green beans

Buffalo wing Ramen Buffalo wing Ramen ( w/o Sun Noodles ) _ shisito/scallion/s/seasoned egg/ buffalo wings ( hamstrings )/ double chxn stock/ gochujang

Finally Got a good crop of tomatoes!!

I got mine @ Cabela's --was a black Friday deal/ this thing has 1/2 hr power motor. Easy to use and easy to clean

I kinda was thinking that. But my mind cant remember, that color and that flavor profile from that producer. Plus I have done a'lot of home aging, maybe I prior aged it. I usually did a 30 day wet and 30 day dry. But just having fun with a bit of wordage..any hoot Cheers B

Was rummaging through the freezer, can across an vacuum seal beef tenderloin. ( Manginola ) 7/07 Turned out to be a hidden gem/ No freezer burn at all. Thawed it portioned it/ sous vide 120F about 1.5 hrs in Irish Butter / seared over charcoal . Pretty darn nice / showed age and not dissected . No finished shot. Sorry Now I'm not sure if this was frozen over dry ice/ I have done some meat quick freeze FWIW