Paul Bacino

Our Copper River arrived yesterday.. still the same ole 40 bucks in Omaha!! I prepared mine on Cedar Plank: Ready to go grill Lemons-Salmon- Evoo, Mrs Dash Lemon Pepper, Bali Sea salt, Dill grill about 20 mins Served with my chicken fat Crisp Potatos and corn!!

Very Nicely Done!! kryptos1 Never thought about baking.. thanks for bringing that up!! I actually picked up some from a friend that was washed and stored in Tupperware, I placed them on 2 paper towels ( should have used more ) baked in oven @ 200 to dry slightly. I did mine three way: Flour -egg wash--Saltine cracker!! This was a tad better ( provided what I would call the correct amount of salt ) Flour -- egg wash -- seasoned flour ( original way ) Flour -- egg wash-- 50/50 seasoned flour/dried Brioche crumbs.. these worked the best in terms of a nice crust and al dente mushroom texture.. what I did also was turn the temp of the fry down a bit .. I think it help release more moisture and created a better end product!! Cheers Doc B

Any marking on the bottom? The thicker corners with pointed glass could act as a heat sink, for baking something?

Last yr.. they wanted North of 40 @ our fish local fish store in Omaha. I'm not sure I ever checked Whole Foods last yr. I did order from farm 2 market last yr, for I think about 30.

After eating those babies.. Blow that picture up and have it framed!! Three mushrooms will only get you Jonesin for more!! Cookin

Those I would have soaked!!

kryptos1, These were taken home, I cut them in half, yes a couple had a few larger bugs within the cap.. its like a pill bug. I then turned them over on the convoluted side and tapped them on the pan.. I allowed them to air dry about 1/2 hr. Then covered with a damp towel, this allowed the mushroom to concentrate its flavor a bit.. kinda like dry aging beef!! Now I just breaded with ap flour ( seasoned with Malbar pepper, cayenne pepper and Lawry's salt )dusting.. then into an egg wash with a little water to dilute.. then back in the bag of seasoned flour.. shake the excess.. now it is important to rest the mushroom about 30 min prior to frying!! Here they are ready for the pan!!

I have been a long time shroomer.. but the last few batches of fried morel mushrooms have produce the best crust I have ever had.. These I didn't wash!! I allowed these to desiccate slightly then covered with a moist towel.. till prep time ( Seasoned Flour, egg, seasoned flour.. cooked in un salted Plugra butter with a clove of un-peeled garlic..pan fried )!! I halved the mushrooms and removed anything that crawled out visibly... I know the convolutions harbor other stuff.. but this was by far the best crust i have ever gotten!! BTW these were found in a non sandy loam!! So.. question.. bug and worms will be bag if eaten an gone undetected? What are you doing for fried morels?

Dick, Thanks for the reply. These things froze in my refrigerator, they were in a colander, with crush ice on them.. So some how it just got to darn cold in that beer frig I ended up salvaging by: I survived too!! I just didn't want a frozen soft shell crab, effect. That we know is Yuk

I bought some oysters yesterday.. today they were frozen, when I opened them.. the liquid looks milky too.. are they still good? I live in Nebraska, and when I bought them.. reputable seller .. they said don't seal the bag on the way home or you will suffocate them. They have been on ice ( only ) since I brought them home Eat or not to eat.. that is the question ? TIA Paul

So .. I messed around with my dental drill!! It appears that Diamond impregnated drill bits work better that carbide tip.. First use a round diamond to pierce the shell, than a taper fissure diamond inserted in the hole... works well for carving.. carbide tips chatter to much. PB

I'm wondering if cooking with a salt crust might work.. Add what you like to the fillets then mound your salt around it?

Did the Alton Brown Ribs: WE all are working full time jobs, working out after work and getting in overtime. So cooking dinner for service @ 5:30-6:00 can be interesting!! I had some red wattle spareribs that I marinated ala Alton Brown, last night!! I added ginger, and had no Jalapeno powder for the rub and marinade liquid!! I put these things in 12:45 @ 220 convection, covered with foil. I got home about 5, and saw I didn't have the 1/2 inch pull back on my rib tips.. so I upped the temp to 400.. uncovered the ribs and basted with Famous Dave's Mesquite sauce!! it was ok.. but I don't think you can have good ribs w/o smoke!!!!!! Served with a day old De Forville Barbara d' Alba Recipe: http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html

Basilio Olive Oil: http://theradioblog.marthastewart.com/2011/04/taste-test-thursday-with-olive-oil.html Anchovies: http://www.primiziefinefoods.com/Acciughe-Salate-Salted-Anchovies-P669.aspx Some suggestions Paul

Poach in Olive oil Wrap in Banana leafs.. or another green? Cheers

We'll take walleye filets.. wrap in aluminum foil, add butter, lemon slices, salt and pepper. Put on the grill.

Here in Nebraska.. I hunt BobWhite quail.. which is my favorite bird to hunt. Otherwise it would be ringneck pheasant.

Use that new chamber Chris.. Now you can buy in bulk!! Get a dedicated place for that thing.. like in the guest bedroom and your always good to go!! Paul

Pull it out and let it set over night.. the fat will gel ( solidify ).. in the trash the next day and down the toilet with the liquid

Most of the time.. I just hit it with the heel of my chefs knife.. then you can pop the top off

Sounds interesting.. I have dental drills!! p

Anyone know of a reasonable device, that can sense both the highs and lows of the water bath and will alarm you if your bath range goes outside a : for example .5 ( F ) degree window. So if I would sous vide ribs for 36-48 hrs. I would like an alarm if the thermal circulator goes whacky? I see in a previous thread, that a second device is recommended.. in helping monitor the high end. Thanks Paul

I usely just add my seasonings at the pulling Table: I will smoke in the Brinkman about two pans of what wood I like.. apple, mesquite or what ever. I then finish in the oven, till 190. If done correctly.. you can get these lovely cracklings. to eat by them selves or chop and put in the pork

Curious.. Consider only MIl thickness of 2.5/ 3 /4 is their any real differance? Say other than ...from puncturing the bag?.. If the bags have a good seal and the air is out, we should be good to go? Preservation and cooking ( if rated so )? Paul

Kayb, I like that, idea. I'm probably in the same camp you laid out. What working out do you do ? Paul