Paul Bacino

I will add a couple table spoons of water... With mine. I think it helps the cook time to lengthen ...which I think u need with carrots. Before u glaze them as it reduces?

I would like some type of 1) rubber base, helps sliding around. 2 ) Wide grating surface 3) Variable size 4) Decent handle to hold it 5) Good ergonolmics 6) Sharp I kinda like the grater handle in the last post except is a one size unit!! Paul

http://www.thepacker.com/fruit-vegetable-news/cal-organic_debuts_yellow_baby_carrots_122112399.html These seem pretty good..anyone else tried them?

Wow..awwome

Been Away..Sorry Here Here is my latest creation!! Braised Yukon Gnocchi in a Morel reduction sauce ( finished w/ a 64 degree Egg )!!

Ann.. ( you too ) Yep, really like this place!! Cheers Me

Rotuts, I already have SS plates : one is 14x20x 0.5 inch ( quite a heavy beast I must say ) and the other is 0.25. It's just not that same Carbon steel plates I spec those are. I know you might get some seasoning with the your above mentioned plates but I might have to try mine? Never would have thought of trying that. Dont know if the racks can hold the weight with the heat. cheers

Interesting... Rotuts

Picked up 2 Rotisserie chickens from Costco for a chicken pot pie recipe, I think the chickens are probably brined and roasted. Now making stock from the left overs, will probably make a salty stock, I have noticed it with single ones. But if I use two and roughly the same water will I get over kill salty. I usually pressure cook my stock. Ideas? Use or not use? Paul

Did a " Chicks gone Wild Dinner" @ my House!! I didnt shoot any pictures but the ending!! Toasted Chicken Skin Caramel/Brown Butter Maple iceCream Coco Crisps " Coolhaus Chicken and Waffle IceCream"

Heidih Where can I get steaks like that? That is awesome!!

I'd just put in one whole clove...un crushed...cook with it and then remove it

Here's an article!! From CSU http://www.ext.colostate.edu/safefood/newsltr/v2n4s08.html paul

Thanks

Steve Gourmet Delights....had my stash!!! Good product.. from France

Sunday Burger!!

Asparagus Ricotta Gnocchi!! Happy St Patti's Day

I actually only use steaks 2" and above. Here is a finished product: ( my Rib Cap Roll Steak ) You can take it longer if you wish, if you like more char-- get a thicker cut or adjust your cooking time ,method and temp. I usually buy high marbled beef, and these are special occasions and I will get to much flame on a regular grill for these meats. Good luck Paul

Thanks Rotuts You can try.. this!! I'm telling you sear is the word!!

Pretty good read here!! http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html?ref=search Blood will tend to oxidize and change color/brown!! I have package/blood aged, as I call it from butcher wrap ( no vacuum ), for about. I'm sure 6 days would have been the limit. It will develope a smell and get brown I would think anything you have would be superficial.. and a hot sear would do it good. But again, that is me. Worst..you might try cuting off some of the brown and test fry a bit of the underlying meat. Paul

Could it be as easy as chopping a fresh truffle and adding it to a quality Butter? I have Pulgra or KerryGold un-salted? Would you remove any milk solids ( clarify ) or leave it intacted. Truffle Salt? Paul

Nice Steve...

Mac and Cheese w/ Lobsta and Truffles I used Fontina and Beechlers white cheddar cheeses and topped with Panko

For Brunch!! Oat Bagel-- 2hrs@145 Egg--Blk Truffle with Pink Himalayan Salt/Tellicherry Pepper finish

Thats what I have and love it!! 799$ i think --gets you a nice carring bag too!!