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Paul Bacino

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Everything posted by Paul Bacino

  1. Countertop Rotisseries

    My uncle worked for SunBeam--this is what I use, works great
  2. Dinner 2018 (Part 1)

    @HungryChris We did the same Game hens, different brand!! I ended up using my clay cooker.. was moist / I also made a stuffing to go inside ( top )--I cut the back out and serve it on that..killer I made spicy green beans ( sauce )- sauté -Garlic, add Sambel and a touch of rice wine, Cornish game stock I sauced the birds with that near the end. Cauliflower mash
  3. Breakfast! 2018

    @cakewalk I used this recipe: Its labeled a cobbler /but Clafoutis sounded better https://www.cakenknife.com/christmas-cranberry-cobbler/ I used white sugar to dust top and Lurpak Butter for my butter The sauce was simmer cran's in water left over sugar from the 4 T in the cranberry's I kept out to make it/ orange peel zest and a squeeze of half the juice of an orange Mine cooked 30 mins convection bake middle of oven--I cooled in pan for 10-15 mins relesed it from the iron skillet Enjoy Paul
  4. Breakfast! 2018

    This was more a 10 am bite: Cranberry Clafoutis with Ricotta and chip IceCream I dont bake alot--but when i do i bake---i do it with Cranberries " Mis Amigos "
  5. Breakfast! 2018

    Leek and Mushroom Tart 1/3 C Cooked leeks 1/3 C Cooked Chanterelles –cooked in butter/evoo/garlic/white wine/salt/pepper 1/3 C Imported Fontanella –grated 1/3 C Black Italian Kale- sliced thin 1t Italian seasoning 1t white pepper Dash of salt 8 eggs –beaten ¼ Heavy Crème Mix all together pour in a buttered glass pie pan, cook 325 convection for 25 mins, shut oven and continue to bake 8 mins. Cool and slice. Add Franks Hot sauce
  6. Dinner 2018 (Part 1)

    Pozole w/ grilled jalapeno's
  7. Dinner 2018 (Part 1)

    Chanterelle and Bolognese Pizza Made this for New yrs but to fat to make it.. made a few days later..so dough had a 5 day or so ferment
  8. Dinner 2017 (Part 6)

    @rotuts RT Well u get two brass extruders of your choice.. I got the buccatini 4mm..i believe, the linguini 3 mm and the chitara--textured spagetti ( sp ) 2 mm\ so I bought 1 extra--they have about 160 dies that can fit these machines Happy Holidays Paul
  9. Dinner 2017 (Part 6)

    Santa was very Good this yr!! and bought his selve an Arcobaleno 10 extruder First Batch of Buccatini/ 100% durum ...I made this in about 15 mins from start to finish
  10. Sous Vide Steak

    @btbyrd "using culinary essential oils (inspired in part by Dan Patterson's book with Mandy Aftel)." I just got some.. to play with not sure what I'll do
  11. Dinner 2017 (Part 6)

    Tomatillo Chili Tomatillo's, white Onion, garlic, artichoke lemons, adobo seasoning, hatch chili.. stew pork, triple stock, topped with Radish tops ( close to epezota ), onions and radish ..fire roasted Peno
  12. Dinner 2017 (Part 6)

    Butternut Squash w/ Pork Taco Roasted squash ( roasted in Reynolds wrap on grill ) cleaned with Tamis to finish / Prk Blade and rib cut in Pressure cooker ( 45 Min ) -lime/scallions/ cilantro-Northwoods seasoning/water -- Jalapeno crack/radish/ cilantro/ Shiracha
  13. Food after Dental Work

    After numbness goes away!! Try aleve or Tylenol for injection site or post muscle discomfort Really avoid eating on your temporary, I say nothing sticky, crunchy for sure. If you can stay off that side , eat what you wish. Pasta is good. Remember Don't floss around your temporary and if it comes off try Vaseline, or call the doc Good luck Bacino DDS
  14. Kitchen Lighting Color Temp

    I use 5k and buy "dimmable" format--cuz some of my cans have that option. Buy what i can from amazon..I have bought Superior and other companies Kris Davis. But pretty costly I enjoy good lighting in kitchen and try to find natural outside light.. for best food colors
  15. eG Cook-Off #72: Ramen

    Option B : Golden Mountain Spicy Beef Pho
  16. Dinner 2017 (Part 6)

    @scubadoo97 velveting technique -- always liked when Martin yan, used that word with his accent
  17. eG Cook-Off #72: Ramen

    @David Ross David-- this is a derivative from ( https://bestbyfarr.wordpress.com/2009/03/29/spicy-beef-tendon/ ) - -follow their lead and add what you wish...btw it reads backwards The greens are Bok Choy and my beef stock Wierd as it was is just ( Kitchen Basic unsalted ) but by the time you add in the spicy tendon and heat that for awhile, you get awesome collagen injection to fortify the broth. Lip smakin and easy peezy. I could make a complicated broth, but I find also---> what works good, is I have an Asian Pho restaurant and their spicy beef broth is far easier to use in dishes than the time it would take me cheers Doc B
  18. eG Cook-Off #72: Ramen

    Made a : Beef Tendon Ramen The tendon was cured: Salt sugar/lemongrass/kaffir line/ hot peppers for a week---washed and sous vide 10hrs 145F in Sambal and rice wine vinegar I used only the tendon attachment for this dish
  19. Candied/Crystallized Mint Leaves

    I want to make some candied mint leaves for a dessert. Would you blanch them first to set the color ? Dry them, coat in egg wash. Coat with confectioners sugar or super fine sugar ? Dry in oven at a low temp or on the counter? How long will they last? I will be serving this with a lemon panna cotta with a blueberry or blk berry sauce. Paul
  20. Dinner 2017 (Part 6)

    Scallops w/Gizzard Butter Fond
  21. Costco meat quality decline?

    Lacks some marbling-- I don't buy.. but looks different to me/ than usual
  22. Dinner 2017 (Part 6)

    Sunday Gravy: I like a lot of sauce good for dippin Bread!!
  23. Dinner 2017 (Part 6)

    Costco Lamb Roast - cooked high heat 500F calculated 25min per pound shut of heat a keep oven closed w/ Montreal Seasoning I brought the wine the 96 Cornas was spot on with the Lamb