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Paul Bacino

society donor
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  • Location
    Bennington Nebraska USA

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  1. Paul Bacino

    Dinner 2019

    So this is how My chip ( Lays Flammin hot dill ) crusted steelhead finished out: Baked to 125/ finished with a Tzatziki sauce fresch cucumber and dill Over spanish rice with Tabasco sauce
  2. Paul Bacino

    Dinner 2019

    Don't hate the player: Hot flammin Dill Lay's chip crusted Steel head / I did add some Panko and fresh dill too ( pre-Bake )
  3. Paul Bacino

    Lunch 2019

    Finishing up my avacado's: This this was an avacado mash with cilantro lime meyo/ sour dough bread/ 61 c degree egg finished with Merlot salt and malbar pepper
  4. Paul Bacino

    Dinner 2019

    So this is hot we finish out chicken and hatch chilie enchilada with Mezzetta chicago style hot giardiniera
  5. Paul Bacino

    Lunch 2019

    Braised Pork and Avo Toast:
  6. Paul Bacino

    Dinner 2019

    My second rendition of a Detroiter: This I added Diastatic malt and 72% hydration. But I placed it on a stone, which I don't think was ready to go. Cheese is white cheddar and moz I still like my sauce baked on-- so until i get it closer it is what it is
  7. Paul Bacino

    Dinner 2019

    @rotuts My tomato soup -- We went to Costco and bought the little cherry type tomatoes/ has 4 or 5 different ones including red,orange and yellow. I saute'd garlic and onion, then added a like touch of Proseco to deg laze ( reduced ) then added the tomatoes, cooked till tender. placed in a blender, added some salt and pepper buzzed it and strained it. Pretty easy peasy. The tortellini was made by my Italian friends ancient auto machine. Forgot to mention I cooked them in butter
  8. Paul Bacino

    Dinner 2019

    Hatch Green chilie and chicken enchilada's
  9. Paul Bacino

    Dinner 2019

    @chord--we like that curry packet too. Not sure we get the hot?
  10. Paul Bacino

    Dinner 2019

    Tomato and tortellini soup
  11. @scott123 I really figured this was going to be.. the first pancake on the griddle thing, get a first season on the pan. I didn't expect to much and I needed to see how it preformed. As far as the Sperry ( roundhouse) had 50# bags.. but when I ordered one bag. she called me a cancelled it cuz I needed to Buy 55 bags WTF. So locally I found King Arthur 12.7 . I actually know this wasn't near the deal, but work in progress. I love the comments. I have a few other supplies coming.. --I ordered some Diastatic malt and looking for a higher protein flour ( General mills said a couple ) one was Old Trump ( 14+ ) and I know in that article from the above post u gave a few others. I was going to call IB ..just to ask a few questions But I figured they were getting ready for Vegas ( Pizza Expo ) which I wanted to attend but didn't work for my scheduled. Thanks again " x " thats "Bacino" aka " the little kiss "
  12. Gee .. thanks for all the input @scott123 I did this for my first Detroit red KA 12/7% flour--Sperry ( GM ) / not easy to find 200g flour--65% hydration/ salt/ and canola honey 1 day cellar rise and in pan spread for 6 hrs Pre-heated 500 degree oven Par Baked 2 mins Added my warmed meat--I used Canadian bacon and mushroom Add Wisconsin white chedder ( cubed ) and Provel 3 runs of red Baked 10 mins on lower wire shelve --8 mins upper shelve and 2 min broil cooled on wire rack Post thoughts: I didn't make enough dough for this pan ( Detroit blue steel )/ dont have measurements now. Wasnt to worried about this first test run.. pan needed seasoning Now to check other recipes, flour and Diastic malts Cheers Doc B
  13. Paul Bacino

    Dinner 2019

    The Base: 1 Can of Hunts 28 oz Sauce 1 Can of Hunts paste/ here deviates how people enjoy it in the different tribes--I use a 6 oz/ others enjoy a more paste driven sauce and will add 12 or two 12's I prefer a thinner sauce. Meat with bones is the key/ but you need to be able to access the marrow/ I do pork neck bones / feather bones ( transverse of the spine )/ short ribs/ chops/ basically any other of that type. Here i did braciala.. Season first , sand p/ brown in evoo. careful not to burn. I will then remove the meat drain the fat. ADD butter and evoo ..I then add chopped fresh garlic and onions, cut i then use a white sweeter wine usually ( I think i have some local Nebraska whites ) otherwise I have di asti. to In the days of old we used Piasano Reduce.. u can then add in the sauce and meat Italian seasoning--I have two types one has some fennel/anise--the other is just the combo of dried traditional ( oregano,parsley, garlic seasoning and the such ) \ Depending I do add a touch of sugar. Cook 3-4 hrs / about an hr left I add in meatballs (Thats another day ) Thats really it---sure we can do crushed san marsano ..la te dah--u can do fresh/ i love when my garden tomatoes are on--but in the end my family doesnt like stewed tomatoes , they prefer sauce. Cheers Doc B
  14. Paul Bacino

    Dinner 2019

    This was a RibEye Cap Roll ( so the top muscle of the rib eye ) That I pounded a bit to flatten it out.. inside is an Italian ham, provel cheese, herbs and bread crumbs. I tie it up and braise it in my Sunday gravy sauce.
  15. Paul Bacino

    Dinner 2019

    Braised Brocciala.. with Pepper/kale side
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