Paul Bacino

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

1 C Northern Beans soaked over-night in 4-6C Water or Chxn Stock 1/2 t Cayenne Pepper 1//2 t Granulated garlic 1 twig Dried oregano-- dried from last yr 2 Bay pinch of salt ( yes ) and few pepper corns in the Morning; All into the Slow Cooker for 5 hrs. ( Crock Pot ) I removed half the liquor and added chicken stock here back in . to this I added diced cooked Italian sausage about 1 whole .. simmer in a pot.. I transferred to... then add 1/2 head of shopped chicory ( curly endive ) finish cooking 15 mins cheers Most measurements again are from feel

Yes, A few times a yr.. I will make my Sugo Sauce from some of his short Ribs!! It works wonders

I like this idea.. seems a bit opposed to the Nathan M Project.. which puts the vessels near the broiling element . paul I think I will eventually get around to both methods, but I dont really understand Nathan, preheating the oven to 550 with the plate in then turn on the broiler.. my broiler elements take a fairshare of time to warm to hot. Here is my Plate:

Yeah.. the one thing I will never buy again!!

I picked up a bag of dried Lupini Beans at my Italian store.. Man are these things bitter.. I think I soaked them for about a week ( changing the liquid every morning ) and still had no luck. Whats up with these things, how do you treat them and what the heck are they used in? Paul

Tossing this idea around.. your thoughts? I was going to quick sear, then come back and wrap with a serrano ham. couple thin slices of sage inside.. then take to the oven.. cook @ 150 -175 F. This would allow the ham to crisp and I would hope not dry out the loin. How long would it take @ that temp too? Ciao Paul