Paul Bacino

Yeah Chris.. no trimming for this batch. I have the VP-210 and I set the vacuum time @ 45 seconds, I got some nice compression on the globes, which are large and quite dense. I would say it appears that I don't have any air pockets after compression. This is a first for me. I did see a post that someone had trimmed the chokes first, saying that the outer green is a bit bitter. We'll see and I'll let you know how it goes. These will be sealed 18 hrs prior to cooking them tonight. Cheers Paul

Going to try artichokes: This time without trimming them. Large Globe Artichoke 1/2C water 3 Slice lemon 2 Bay Ground fennel and red pepper I thinking this will bath 1 hr @185.. serve with a lemon garlic aoili

I have never attended anything like this before, but the Polyscience booth was having some interesting things 1) Sous Vide -- a given *2) Smoking Gun--I see the Volltagio Brothers, using this 99$ *3) Anti Griddle--1200$ 120 V *4) Rotary Evaporator -- 9200$--- not in my range A little FWI.. Cheers

Howard. That is 60 dollars of material .. Carch.. give me your height thoughts.. If I heat this for 30 to 45 mins with the base burners and IR.. the IR source is just to boost the decrease in temp upon opening the grill and/or to increase the upper dome temp ? I think I just need to get a read on the height.. 4-6-8 inches.

I have a quick question. The heating of these plates in the house can produce some smokey atmosphere, I want to take mine out side to my weber gas grill. Here is what I want to do, since getting heat to the top of the pie will be a problem, I want to build a 1/4 to 3/8 inch stainless hood or dome to go over my plate or my stone. The grill has an IR heat source for a rotisserie in the middle of the grill. My grill can hit 600 roughly and possibly higher. What height would you go on the opening.. I would say no higher than 6 ". Thoughts?

Alcuin, You make a very good point, about wine and food. But.. I don't always like wine with food.. Here sipping during the day .. I can stand a bit more tannin and acidity. Cheers Paully

Nickrey.. Very nice with the scientific data !! First.. I designed this SS flat top to use as a multi-task ( Pizza cooking and high fat content meat ) I use it on my Summit Weber. See here: 300 degrees flat top ..confirmed with an IR thermometer The final cut: The top pc of beef had been jaccarded.. let me tell you.. I would never do it again with this cut of beef!! way to mealy

Here is the control and experiment:

Avaserfi, Reasons: I have two steaks, one Jaccarded and one not.. I will see if this creates any different texture, yes I plan on salting/ Jaccarding and resting. I plan on topping the two with a bit of Mater'd butter ( sp ), see if I get any different flavor profile too. Cheers Thanks for the chime.. Paul

Thoughts? I plan on salting my steak before I cook it.. then Jaccarding it. This is a strip steak.. the intentions is to get some salt in the interior of my steak and cut a few muscle fibers. This happens to be wagyu beef cut. Experiments are fun.. Paul Oh.. I started the thing in the wrong direction.. and my hand is a we bit sore.. yikes!!

Do you have a back-up generator.. if not .. I would ...and I do for my 2 freezers

With you on this one!! Had the Huarpe Lancatay Mendoza Malbec last night.. luscious Cheers Paul

Dried Pasta.. In every shape.. I can find Rustica, Latini and Barilla.. mostly

Forgive me father for I have Zin'd lately !!

I just thought that one up But stands for Flour - Egg - Bread Cheers Paul

Did Cod tonight.. Breading: Ritz crackers Parm cheese gran garlic cayenne pepper Pepper.. Malbar Salt F-E-B method: fried in Canola @ 350 Side dip : of Hellmans meyo with dill pickle and sirracha Veg: zucchini , onions, serrano pepper, lemon squeeze .. s and P

Weinoo, What company makes that Spaetzle maker..I cant tell by the pic? Paul

36 Hrs Short Ribs!! 36 hrs@138 Sealed in Yashida sauce, then grilled to finish!! Better Pic

That's how I do it.. nice

Is that the same as building immune system antibody's for beer Cheers

Crock pot works for me.. about 5 hrs for the northern beans I used.. but I did soak mine over night. I will have to try just throwing them in. The last great northern I did, I have my fare-share of RG's , I added granulated garlic , cayenne pepper, bay , oregano, and salt. The end liquor was fabulous for my Italian soup. I'll check it out Guy.. Oh since I'm here.. I haven't had any luck cooking Steve's Scarlet Runner Beans.. they always turn out hard ? Paully

Here is a link to read!! http://www.cabpartners.com/news/media.php I don't go out of my way to get CAB. "high quality beef originating from Angus-influenced cattle

I will remove the skin, check for seasoning, place on a wire rack, back into the oven @375 till crisp and rendered.. eat!! This is if it isn't crispy enough .. Paul

Im in the late basil addition go my pizza..but hand tear it for better distribution Sent from my DROIDX using Tapatalk

Could be steam build up.with in the puff Sent from my DROIDX using Tapatalk