Paul Bacino

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.

Thanks.. Those look nice for dipping in!!

Dam heritage!! Cant get rid of anything!! 4 Asparagus Spears--1/4 inch cut ( I had the small pencil type ) 1/2 Clove Garlic ( minced ) 1/2 Shallot ( minced ) Equal volume Mash Potato and bread crumb to the asparagus 1 /2-1 beaten egg S and P Cook in EVOO/butter .. 1-2-3 then cool and blend with 4 and 5 , using more of the bread crumb to be an exterior.. pan fry.. serve with lemon I added a bit of Cayenne Pepper to finish. You can add Parm cheese and parsley if you wish.. I had non!!

Will a regular metal fine mesh strainer do, or do we need cheesecloth or a Superbag? Paper Coffee filters for me.. the non bleached kind!!

I use the Wonder Cup, my fair share of the time. Its one of Alton Brown's Favorites too http://www.amazon.com/Wonder-Cup-Two-Adjustable-Measuring/dp/B000I21N7O/ref=sr_1_5?ie=UTF8&qid=1297869363&sr=8-5.

So.. What I did: Take 3 medium leeks cut and caramelize, deglase with white wine ( I had some left over Riesling ), add in 2 T tomato paste, cook till browning, add in stems, followed by cut leafs , HM chicken stock, few grape tomatoes/ squeeze of one lemon and cooked pasta!! Looks weird but tastes pretty good and healthy for lunches this week

I'd spend my money on a Chamber!! Best thing I ever got!! http://www.vp210.com/