Paul Bacino

I actually just came across this terminology ? .. I have made my compound butter for steaks, but not sure of where this term comes from? But just curious how do you make yours for steak. Mine: Butter, shallots, Worcester sauce and a bit of lemon S and P Paul

Chris ...search my couquille st jacques for my pic Sent from my DROIDX using Tapatalk

I use it for my scallops..coquille st jacques ...unless I add an egg Sent from my DROIDX using Tapatalk

You can run your vp210 for a minute...I thought it would only do 45 secs ...can I over ride that setting? Sent from my DROIDX using Tapatalk

Seasonings ...Im thinkin a bit of smoking. First....then sous vide and finish with oregano butter? Sent from my DROIDX using Tapatalk

Now fresh mango with squeeze of lime comes to mind.

I have done a milk poached loin, but never sous vide milk poached tenderloin!! Possible? http://www.thestar.com/printarticle/256459

Here is the link: http://www.tienda.com/food/products/ip-04-3.html

Nice phyllis

Chris. You thinking 1-2 hrs @130? I would think my target finish temp would be no higher than 14o with sear and rest? Paul

So I'm picking up 3 Solomillo Iberico de Bellota Pork Tenderloins from LaTienda They are a bit pricey and I would like to have a few ideas for cooking them. Thanks Paul

One of the best thing I ever bought!! Now I suggest you increase your computer memory to categorize all the stuff you'll be putting up and using.

I thought the " Allman Brothers " said that

Good Pasta, garlic, olive oil..parsley ( basil ) Locatelli to finish

I was thinking of a good ole fried egg!!

I do a miso marinated Salmon Dish!!

Simple Prep: Black Pepper Heirloom Kettle chips/creme fraishe/hackleback caviar/chive Paired with Lenoble Brut Nature Good crunch/creme bumps up a acidity character/ Brine-saltyness with caviar and chip

andiesenji.. "There is not just one "grit" they are a collective" so GRITS would be (GRITS = Girl-s Raised In The South) Have a good day, best Paully

" Is Good " if your Jethro Bodean. Another source: http://www.barkersmill.netfirms.com/ Paul

Willows.. This is what I do with my extra RED Bell Peppers.. 1) I like to freeze mine on a silicon mat first, whole or Alternatively . then freeze them in a vacuum bag. Alternatively, dice, cut in half, or de-seed and freeze whole. Red peppers are larger but when I de-seed and freeze whole I can stuff them before or later ( if you dont thaw completely ) . 2) I'm not sure why you couldn't pack them roasted or un-roasted whole in oil and can/jar them. I do my beans 20mins @ 10 psi ( not gospel w/o my book ).. I would do a bit of research to check if possible and how long. Then you will have a wonderful pepper oil to use also. Paul Good luck!! Im tell you one habanero bush yields enough, pepper for me, for yrs.

Andiesenji, I have never heard of Thermamix.. Thanks for the tip.. looks interesting. Paul

I'm not sure anyone has mentioned , in this thread, the Robo-Stir. Perfect for Ris :wacko: tt Paul

Make sure you rest the risotto 3-5 mins.. before serving it.

Ruth's finished dish!!

I'm doing this tonight!! Will let you know the results.