Paul Bacino

Hot Rock--Welcome. What I'll do for a simple sauce for my pizza, is get a jar of of spaghetti sauce. I use Rao's or Cucina Antica ( they make things like Marinara/Tomato basil ).. I think its better than a Ketchup ( just me ). If you have left overs just freeze it. Good luck Paul

huiray I want your food..seriously. Nice work!! Paul

Pancakes..French Toast.. you could probably griddle veggies!! Someother ideas!!

I want to make these.. what buns did you use?

My finished My Pork OssoBucco with Yukon Gold Potatoes and Home canned beans!! My Gremolata was just the zest of lemon/orange/parsley !!

Making some Heritage Foods-Pork OssoBucco--using Red Wattle variety pork. After Browning with a bit of wonder flour/Potato starch..Place in a crock pot to cook for 9-10 hrs. Stock/Tomato/Onions/Garlic/Carrots-- Lemon./ Parsley/ thyme/Bay

Darn.. wife changed plans!! She wanted turkey chili and wings ( MC ) Thats ok ...a little more age wont hurt my ribs a bit!!

Thanks.. Sam.. I ordered my Activa!! Probably wont get a chance to play in the kitchen for a couple weeks.. travel

You are correct..I miss spelled it. I live in Nebraska..and getting any fresh type tomato with any flavor ..is tough! I find these to have a consistent sweetness. We use them occasionally for salad, I was really wanting a bacon sandwich...worked pretty well. I had some tomato jam..but wife is not a fan...Yikes

My "ABC" Sandwich-- Sometimes a fairly good good result can be achieved even in the winter!! This is " Arugala-Bacon( shoulder/local cure)-Charub Tomatoes " The charub cherry tomato is rather sweet The bacon I stock up on when I can The arugala-- was a baby variety-- quite mild in flavor The Bread-TJ's Sprout Bread Dukes Meyo I had a side of my home-made Olive salad and Flax seed chips!!

Yumm!!

4-238 Thanks

I use a Kelvar glove from C-Kure. I never use the guard. I have the Super Benriner.. its a bit wider. I wonder if placing a damp towel under your machine to help with some type of securing ground base, might help ,so you can get a good push going..That wider cuts need a solid continuous push. Good luck..I like mine for what I use it for Paul

Baselerd.. What page in MC? For reference? Paul

Sam, Thanks..Thinking the RM and into a favorfull broth.. I just wasnt sure which to use. Paul

Rotuts, Thanks,, really simple!! Dish. I always save any left over mussel dish broth, good for these quick meal occasions My favorite No-Knead Bread-- this one ( my Patient made it for me --She said she had been a pain in the ASK ) well she wasnt. But, The only one I ever made was Cook's Illustrated. I just dont bake that much. I'm open for suggestions though!!

Welcome Poet!! Our Venison supplys are really down this yr in the Mid-west!! Along with Pheasant and quail!!

Made a Cod Stew!! Reserved Mussel Broth/Poached Cod/Left-over Brown Rice/Marinara/Peas/Knob of Butter and Fennel fronds to finish!! Easy and Flavorful A Side of N0-Knead Bread!

Wanting to make a Chicken Pesto dish, but I"m thinking of making the noodle out a Chicken. Then saucing it with my pesto. Its going to be one part of a dinner with a play on " Chicks gone WILD" motif. Which of the TG would you use? RM/GS/TI Any recipes out there? Ideas?

I'm doing some Beef ribs ..off my Wagyu rib primal> Going to use a dry rub only , a day ahead, high heat sear in oven, smoke for about 2 hrs and finish low and slow..

I use it on my pizza stones.. and cooking oils for frying!! Its like playing with Hand grenades .. close is fine!! I think it states Max error @ +/- 4C @ 200 degrees

Dont forget to look @ the IR guns too.. I said just look

That's great Scott.!! PatrickAmory-- Loves how light that looks Nickrey--Nice flavors I bet!!

We've had a Romertopf clay cooker for yrs. I usually soak it first, it has a glazed bottom..both top and bottom and put then put it in the oven cold, Come to think of it I may even put it in a hot oven.. never had a broblem,,

Prawn, How do you get that soft shell crab so crispy? Did you get it live ( fresh ) to start? Paul