Paul Bacino

Jeff, Couple things.. yes I touched the business!! That hurt like heck!! This was an amazing sandwich I have done pork sandwiches 1) Pounded tenderloin 2) Pounded Shoulder 3) Pounded loins 4) Commercial Jaccarded loins But this way has to be the best textured cutlet sandwich, I have ever made !! I did my F ( Flour )-E ( Egg )-B ( Breading ) method.. then in Corn Flakes which I pounded!! In canola oil @ 350

Jeff.. This is one lethal tool.. BTW I bought it from Amazon: http://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/ref=sr_1_1?ie=UTF8&qid=1302608284&sr=8-1 I have had the store do my pork before, but with their machine it turns it almost mushy.. so I hope this method will retain some texture for my schnitzel, I have usually just pounded it out, but I want a bit thicker one tonight. Plus injecting flavor to the interior w/o a brine. Paul

Jeff .. Tomorrow.. I'm going to bed now. Paul

My last experiment didn't work so well but this excites me!! So again.. working with the Jaccarding Tool!! So tomorrow.. Im going to make pork tenderloins.. using center cut pork loin which I jaccarded in each direction .. with a dry rub of granulated garlic, Malabar pepper and a bit of cayenne pepper.. Tomorrow I will add a bit of salt jaccard and bread and fry.. Oh you have to love a good breaded pork tenderloin!! More tomorrow!!

I book marked that one.. Thanks

Dave.. Here is the dish:

I picked up some wonderful Ox Tail this weekend, that I plan to make in a Osso Bucco style

Mitch, I love this thing I had made of 1/4 inch stainless!!

This weekend.. I made some pork riblets aka featherbones. These things are popular in the Mid-west. I seasoned them with Cayanne Pepper , Raw Sugar, Malbar pepper, granulated garlic, and a touch of salt. I seasoned both sides and Layed them on dried rosemary. I dry cured the pork over night in the frig. I actually smoke mine on my brinkman for 1 pan of applewood and put into the oven to finish, 275 about 1 hr covered. Once the meat begins to pull away from the bones I stop the cooking, then I will baste with Sauce of choice and broil. Sous vide egg and asparagus!!

Fava beans..ricotta salata..nice light vinegrette...served with linguini Sent from my DROIDX using Tapatalk

Dick, Yeah.. these things are sick!! Mushy and they dont smell good at all. But its the exact way they came to me, I should have sent them back. I just hope I can get some decent live ones this yr. Paul

I took three out. washed and am drying them out. As far as 1 yr goes, I had a tight VP-210 seal on them..But.. Im getting the itch again and looking to source some live ones soon, but I hate to waste food so I'm hoping I can salvage these. If not ah Pitch-a-lino them Cheers will let u know how it goes Paul

I never tried that before, Weinoo. Possible ? Thanks for the chime in. Best Paul

I tried like heck last yr to find some live soft shells, but had no luck. I had some company coming over and a store from the coast said they were not available ( but had promised live earlier in the week ) and I should try this the fresh frozen stuff. Now I have had soft shell sandwiches in off seasons that tasted pretty good. So i thought i would try them, well I didn't have any luck.. when I un-thawed them. they were soggy and a bit fishy.. so I soaked them in some milk. What ever I did , they never did get crispy. I might not have dried them well, possibly? But how do you cook these things? I'm stuck with 6 that I vacuumed sealed last yr and they don't look bad. I thought about a soup, but I like the crunchy ness if possible. I know I prefer to get the live, but here ( omaha ) I only had the chance once to get live ones. Thoughts? Ideas?

Whole Artichokes Sous vide: 1 hr @190 I use an auber-ws thermostat control in a roaster or crock pot. Results were poor: Not nearly enough time to cook these big globe chokes, the stems cooked way before anything else. One bag inflated, it was the less dense of the two artichokes. I liked the flavor of the fennel, lemon and bay, that got infused in the lower heart thou. I spec mass had something to do with cooking these thing, as the bottom of the choke, Heart, cooked way before any of the actual leaves cook.. possibly because air in/between the leaves insulates the heat transfer. We like to pick the leaves off and eat the little meat on the ends before attacking the heart , that is what my wife likes. So I think I'll try to trim my next batch and cut them in half. Cheers Paul Oh one thing I did notice that the color of the chokes had not changed much.

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!!