Paul Bacino

Made some Braised Brisket Slider w /Pepper Vinegar sauce, Slaw and Homemade Pickles I cut a packer Brisket in Half __ trimmed out the a piece of Flat and the Point. I really wanted the Point because of all the marbling and the minor flat was a bonus. I still have 3/4 of the flat to use later. Getting the sear on!! The finished plate!!

Gumbo Z

I prefer..my cleaver..

BellaCopper diffusers? Maybe

I always wanted to take it to my favorite chinese place and have them..torbo heat that thing with thier burners.. clean and season it after that. Never did thou

Cool.. Thanks everyone!! Paul

So..I'm stewing down some tomatoes prior to canning. I notice you get a fair amount of foaming. Question? I know I take off the foam in protein stocks, but is their any unwanted stuff in tomato foam? Paul

Watched a show today on TV, that showed how one chef + cooked his high marbled beef . First the chef, warm the beef over an open flame. Not darking it but just enough to warm it and give it a bit of color. They them sliced the 3/4" steak into 1/4 " pieces. Then went into a quick marniade ( not sure ) Then it was cooked in a hot clay pot. Paul

Nice Scubadoo97.. I agree.. That looks to make the grade.

I just see.. alot of places for failure!! Dried pumps /clogged lines. Happened to my niece, a college student, they not reliable on maintance. Cheers DP

Can you still buy Barilla in 1-lb boxes?Well..Mine are!! 454g = 1# according to Barilla

You know I'll double ck!! I have about 20-25 box's + Can you still buy Barilla in 1-lb boxes?

I like the artesian Extruded pasta..like Latini or Rustica...if it is extruded by old die pressing technique..it creates an exterior texture..which if good for adhesion of sauce. Most of the time..regular ole Brialla.. Works for me too. I can pick it up for less than 1 dollar for a 16 oz box..comes in a lot of styles. When you feed 20 plus people on Sundays..regularly..it becomes economic. Garofalo from Costco works too.. Paulo

I will blood age...without any sauce..and can get some decent flavor profiles. It's the basic browning of the meat u see in the close-out section in the supermarkets

Since ..u are basically marinating it.. I might rinse it.. Or pat it dry...Then really dry age it a day or two...just something.. To think about..then season with anything that doesn't have salt.

Paul Bacino - While you said you've never actually had the Grade 12 Miyazaki, have you any idea where to source it? I read that entire article & followed some of the links, but nothing took me to any actual source for it. This appears the best I can do!! http://www.1-800-kobebeef.net/privacypolicy.html Someone said try here!! http://debragga.com/

A source in the states?

Paul Bacino - While you said you've never actually had the Grade 12 Miyazaki, have you any idea where to source it? I read that entire article & followed some of the links, but nothing took me to any actual source for it. This appears the best I can do!! http://www.1-800-kobebeef.net/privacypolicy.html

Flannery!! http://www.flannerybeef.com/ Bryan has awesome product, for those to know of

I'm really wondering..if different cuts of wagyu..wouldn't be better..ie Tri-tip, eye of round,short rib, top sirloin, chuck eye. I bet most served..is strip,ribeye or filet. I agree with most. For me a balance is needed.. And I really like the grades discussed. Btw...I picked up some really nice Prime Top Sirloin@ Costco. Very nice. I just think..generically call Wagyu. We have to see all the levels available. Consider the grade.

I tried to go back in my notes..but I actually got the owner of that steak house to get me that info.. I'll see..if I can reconnect with him... Paul

Like I say..look for this stuff...for the true meaning. A " quest for the holy grail"

Please read this.. http://blog.mckendricks.com/2010/04/wagyu-in-search-of-the-best-steak/ He sourced this..impressive

Here is a scale best represented.. by marbling!! http://www.nikuya.ca/products/our_view_marbling.htm I'm usually seeing 6-8 with what I source..

Here is a rough example of Grade 12 Miyazaki or Matsuzaka beef!!