Paul Bacino

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

I designed a flat top insert for my BBQ grill.. its a must for Philys.. I enjoy Prime rib meat good cooked onions and bread that is soften in Jus.. cheese I use provalone and white american.. I like the flat top the best: see here

Mine is 3 large and three small.. you get the big burners on small pots/pans and it heats the handles.. I know you can off set but, if your cooking on all burners.. its nice to have variety. ( For me ) Paul

If you have access to anyone who has cat litter, that is the size of the buckets/pails ,litter comes in, at least what we use.

I do not put hot liquids under pressure.. unless you want to clean the chamber ( @ least .. this is what im sticking to ). The other thing I haven't had good luck with is.. trying to chamber things with carbonation in it .. pop and beer. paul

Chris.. FWIW I use 1.6 sec seal not 1.8!! ARY.. makes two different bags.. make sure you get the "cook in bags" for boiling

Quoto from WSJ "To call inventor Nathan Myhrvold's "Modernist Cuisine: The Art & Science of Cooking," on sale next month, a "cookbook" is akin to calling James Joyce's "Ulysses" "a story." The book is a large-scale investigation into the math, science and physics behind cooking tasks from making juicy and crisp beer-can chicken to coating a foie-gras bonbon in sour cherry gel. There is precedent in this genre—science writer Harold McGee has published popular books explaining kitchen science, and chefs Thomas Keller and Ferran Adrià have written about sous vide and other techniques of avant-garde gastronomy—but nothing reaches the scope and magnitude of Mr. Myhrvold's book. While it will likely appeal to professional chefs, within its pages are insights that even the humblest home cooks can use to improve their meals. The book puts traditional cooking wisdom under scientific scrutiny, destroying old assumptions and creating new cooking approaches. " He states: PROBLEM #3: You love Neopolitan-style pizza, but don't want to invest in a brick oven. SOLUTION: Make an oven out of a steel sheet. Get a ¼-inch-thick sheet of steel from a metal fabricator (Google a local one), have it cut to the size of your oven shelf and insert it in the rack closest to the broiler. Preheat the oven at its highest temperature for ½ hour, then turn on the broiler and slide your pizza onto the metal plate. It should emerge perfectly cooked in 1.5 to 2 minutes. WHAT'S GOING ON: Pizza in a brick oven cooks at about 800 degrees—way hotter than the highest setting of most home ovens. The metal sheet is more conductive than a brick oven's stone, so it can cook just as fast at a lower temperature. I say it cant be done, well here is the set-up: 3/8 inch stainless plate.. sorry 1/4 inch is wimpy oops a bit dirty A.. Sorry In the next week or two I will try this little project.. stay tuned

I think the mass and the bone work in your favor..

Chris.. 2.5mil is the standard!! I use cook bags for everything, the only thing you have to watch for in the 2.5 mil, is meat with sharp corners, ie bones Otherwise it has been fine for me for what I use, I can seal them in 1.8 secs, this is just from memory.. I'm @ the office. I'm sure its correct thou. Paul

Now you can use the EGGIE>>> https://www.geteggiestv.com/flare/next?tag=im|sm|go|tm&a_aid=011&a_bid=532e311e

I get my bags from ARY Incorporated.. it looks like. Them make 3-4-5-7 Mil Barrier Pouches of various size they sell all in 500 and 1000 3 Mil Zipper Pouches 2.5 -3 - 4 Mil Cook in Pouches .. ( my standard ( home-use ) is 8 x 12 ) Cheers

00 flour--100 g 1 egg plus 1 yolk knead /rest/ roll to atlas 2 setting/ add porcini powder..in @ about 2.. I rolled to 4.. 1 t Fennel Cream sauce: 1/4 C heavy cream 1t Toasted fennel reduce by 1/4/ strain add cooked apple smoke bacon ( 1 strip crumbled ) 2 Basil leafs ( hand torn ) 1T parm cheese s and P to taste All measurements are approx. sorry!!

Authentic Neapolitan Pizzas @ home.. What I always question is the yeast, component of making this pizza. Forno Bravo has a good read ( http://www.fornobravo.com/vera_pizza_napoletana/pizza_napoletana.html ) article on making this pizza ( links ).. but I dont think.. I'm positive on what yeast is in the classification? Ideas?

I dig the tombstone pizzas.. I actually think making frozen pizza is more a technique, to the crust work with the topping. I'm currently A tombstone dude!! I heat the oven to 450 ( convection ).. put the pie in ( no rack ).. drop the temp to 400.. then its about 18-19 mins. P

I would probably base a food pairing on acidity, tannins and fruit .. as opposed to weight of the wine

You can set a bunch of settings and the initial vacuum time can be set up to 99 seconds although not sure if numbers above a certain point are ignored rg rg.. I pulled out the manual and it appears you can set the vacuum 25-60 secs. From the factory it is set at 35. I'm upping my everyday vacuuming to 45 sec's

WE get our share of beef shanks, short-ribs and some off cuts of pork with bones.. this is when I stock up on meats for sugo.

So, Looking at purchasing one. Under 1500$ I'm not a fan of the add on, KA or Atlas roller/motor. I was looking at an Imperial 220, looks o.k . But is their anything else out , that is stand alone. Not the Roma either. This is for home use, as we periodically entertain for 12-16 people. Paul Ideas

XXchef.. I have thought about that too.. I do see some of the blades have a painted coat, that I use for home crafting. Are you choosing a particular blade ? Paul

Curious if anyone has a home use band saw for cutting meat/bones, I would think 12" clearance and reasonable price. We had one at our store , many yrs ago but it was commercial. Thoughts? I think Cabelas has something.