Paul Bacino

For us here in my Omaha Community ( My Italian group ) called Marco Polo. Steak ( Filet ) and mushroom over pasta.. not sure its.. a definitive classification. Paul

I told the Admin about that...not sure how this damn thing showed up!!

First Run of Ooni Pro!! White Binchoten Charcoal That Coal is hard to start..but I did it First Pie!! ( 3 mins )

Thought I would experiment with alternative Noodle ideas!! So I took the KingMushroom--Sliced to noodles/ simmer in pan with garlic/ added white wine reduced/ added Beyond Bouillon veg stock reduced My Version of a Marco Polo Pasta--usually i use mushroom and steak Finish with left over sugo!! Actually the texture was quite meaty

@lemniscate-- My Dad/ relatives had always said they would never let the kids take over the business. Hours my Dad worked was 6:30 AM till 730 PM/ and would close Sundays at 12:30. His whole life

This was in Marshalltown Iowa.

Bacino's Market Italian Grocery Butchered our Own Meat/ Italian products sold We delivered to families twice a day Only ran by my dad/uncle / grandma The demise was larger chain stores and quick markets Sad Just a little of where I came from!! Feel free to contribute any family history

Beautiful Fresh Swordfish/ I acquired off the boat at the Lighthouse fish market in Oceanside. Their Cajun blend seasoning with Pineapple/ mango salsa/ home canned french beans and Red Tator

@rotuts- Easter is about the only time I make them. Accompanied by Sunday Gravy

Pasqua Dinner Meat stuffed shells-- Ground Beef/garlic /reduced in Pin ridge CB/ Romano cheese/ spinach RiGotta cheese/ asaido/Parm/ Mozerella / nutmeg/white pepper/ sugat For the Finish!!

Dhem are some good bones there @Dejah

Asparagus Soup --Veggie Stock/ trimmed ends/ shallot/ crème fraiche/ heavy pepper

I'd eat this egg sandwich any time!!

So.. here is something I did!! Cracked two doubles/ took the yolks out/ sous vide them / 45 mins@149 Mixed the whites with hot sauce cooked them and then assembled my egg Sammie

Finally got to make my King Salmon from my Nash-a--ville ( Grand daughter calls it that ) trip The sauce was egg yolk sous vide 149 for 45 mins