Paul Bacino

Garden--7 tomato varieties/ Chinese egg plant/globe egg plant/ rhubarb/ 3 types potatos/ shishito's/ collards/blk kale/ marcona peppers/ raspberries/ gooseberries/ asparagus Wild Flowers

Gyro Roll up Lettuce/ tetziki/Greek dressing/onion/Gyro meat/tomato/feta

Cinnamon Roll and bacon... sandwich

Bok Choy/Ckn tortilla

Avo Toast- Dave's bread, farm egg , Calavo avo ( Aldi's )--Heavy Tabaski sauce

Afternoon Tea in London

@gfweb-- I noticed the spider like striations at top of steak and though it might be tough.. next time will pass on SV

Staying in the North Wall Area and Temple Bar area.. looking for food and activities ideas Thanks Doc B

the preverbal Mushroom season--coated in saltines YUMMO Served with this lovely Sangiovese!!

Beef Tendon Pasta pressure cooked the tendon in tomato sauce and spices 2 hrs

So I decided to track down some oyster steaks, Here An oyster steak, also known as a spider steak, is a cut of beef from the cow's hip area, specifically from inside the hip pocket. It's a rare and prized steak due to its unique shape, which resembles an oyster shell, and its tender, flavorful nature. Here's a more detailed look at the oyster steak: Origin and Name: The oyster steak gets its name from its distinctive shape, which resembles an oyster shell. It's also sometimes called a spider steak due to the appearance of the fat striations, which may resemble a spiderweb. Location: This steak is sourced from the hip area of the cow, specifically from the hip pocket, making it a relatively rare cut. Flavor and Texture: Oyster steaks are known for their tender and flavorful nature, with a good amount of marbling for a richer taste. Versatility: Oyster steaks are versatile and can be cooked in various ways, including grilling, pan-frying, or even slow-cooking. Other names: Depending on the region, oyster steaks may also be referred to as flat iron steak, butcher's cut, or spider steak. I cooked mine sous vide, thinking it was fibrous 3-4 hrs 130F then char grill The cut was very tender, had nice flavor flavor and texture was.kind of like a skinny filet. Next time im not sous viding Best B

@rotuts-- sorry for late chime, but yes that was the cap

Yes RT, that is the cap

Picked up a Snakeriver 2.5# bone in Ribeye Cooked reverse sear --225F / about 2hrs to a temp of 122F Rib Cap section -- a slight miss had to bump to 250, time issues

" U talking to me " Good pictures, but writing skills decrease significantly Just kidding , best B

@Neely _-- This was end game of Easter Gravy, hope your was good --This is the gravy with Rigotta stuffed shells Buona Pasqua ( a tad late )

@Neely Rack of Lamb-Pork feather bones (cut frm- transverse process of the spine ) Pork shank Sorry--did need explaining , but a guy needs to cook

Getting ready for Pasqua Gravy

Breakfast Tators Onion, bacon, sundried tomatoes

See later posts: Not a WET scallop...Sorry https://wildalaskancompany.com/blog/wet-vs-dry-scallops?srsltid=AfmBOorkCAxa8a7SCAuBoqcuoeD88pGq85zEbE1hPb7fu3gIkSyVcrrO

So, Jonesin for some scallops/ but they were 40-50$ /LB --Went to Resturant Depot--25$ lb ( Captains Call ) NO TSP added---cooked on beef tallow Pretty killer Scorpion marinated cauliflower w Asian brown sauce too

Greek Salad-- I make my own ziki sauce--chopped cucks, lawyers garlic salt ( pre drain ), lemon juice, zest, white vinegar, dill

Salad _ Patty Bacino's vinegar and oil dressing, chicken, avocado, tomato, green onion, cucumber, with also tomatillo sauce laced with scorpion/Thai chili water

Chefs choice-- seasoned with Penzeys Northwoods Fire ( Killer stuff ) ADDED NOTE: +2 The "tail end" or "parson's nose" of a chicken, also known as the pygostyle, is the fatty, triangular part at the rear of the bird where the tail feathers are attached. Here's a more detailed breakdown: What it is: The pygostyle is the bony structure at the base of the tail that supports the tail feathers. Other names: It's also sometimes called the "parson's nose," "Pope's nose," or "Sultan's nose". Culinary use: Chicken tails are a popular ingredient in some Asian and African cuisines, often used in snacks, dim sum, stews, and soups. Taste and texture: The meat from the tail is known for its rich, umami flavor and is often described as juicy and flavorful. Appearance: The meat from the tail is a darker shade of pink, indicating the presence of myoglobin. Fat content: The tail area is known for its high fat content. Not a common retail cut: While it's a delicacy in some cultures, chicken tails are not commonly found in retail settings in the West. Cloaca: The cloaca is an orifice used for urinating, defecating and also for mating. Not only is the Cloaca the end of the digestive tract, but it also shifts and folds back to release eggs without allowing the eggs to become contaminated by faecal matter.

Ckn Parm -baked panko crusted ckn/ WF 365 Spicy sauce/basta