Paul Bacino

Ermintrude or anyone, On the Kuon Rucor.. or on any of the pressure cookers!! How do you know the vent is not clogged by liquids perking through ? Curious. This has me interested in one!! I do a fair amount of canning and make all my own stocks usually.. What is a good universal size? Paul

Boon, I agree with the bone in.. here is a look a day after ( another batch ).. nice marbling with these ribs..

Holy freakin Lordy.. These look good well done.. What are you pre-seasoning with? Paul

I tried to find sous vide short ribs to post this, no luck so sorry if I missed the link.. But I did these 30 hrs@135 This is Flannery Prime Boneless Short Ribs I cheated and used Yoshita Marinade .. Seared on supper hot, cast skillet. What are you doing sous vide with short ribs!!

I also had no seasonal, bursts of reflux. What I did prior to Aciphex, was use the Axid or pepsins with a "Gas-X " kicker, occasionally , that would help. Again that is just me. Paul.. Cheers

Some good ideas.. that I will work on this week-end!! Thanks

I had no luck with Prilosec, did have some success with Axid, but the best result for me has been Aciphex.. which my docter said has the ability to help repair the irritation rather than control. http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001068 Best I have felt in yrs. Cheers Paul

I think this is what I want to do. Thanks

I continue to look at other cut cuts of Beef.. this weekend at Costco I picked up a Bottom Sirloin roast.. If you get this roast.. you have to do a serious bit of dissection!! It comes from NAMP # 1185.. I can identify the Ball tip IM ( 1185 B ) .. which is what this cut is.. but I also fillet out a tri tip too ( 1185 D )!! This Ball Steak I sous vide 6 hrs @130 .. rest and pan fry supper hot. This was a bit chewy and a I wasn't real happy with the beef flavor/texture , I think the Top round is much better for the money still .... with this method ( sous vide ) so far.. but tri-tip to come. Not a culinary .. master pc.. but I'm just playing around with cuts of beef here!!

I have a few extra.. 10# " Seedless Kishu Mandarins".. currently I have been eating them fresh. Is their a way to preserve them? Should I just juice a few and save that? I know I have preserved lemons in salt. Ideas? Paul

I think one of the better publications that flies under the radar.. that I keep Intermezzo

Bake some yukon gold chips.. with creme fraiche .. and Hackleback caviar or something similar.

I'm on about the second week of a wound, that cut into the side of my finger and into the nail of my finger tip ( like a bad hang nail ). It doesn't hurt but I have to keep it covered and pruning it back at night. I feel like a gardener in the dead of winter.

Fresh Tarragon.. maybe

Baked Beans New England Style.. made from yellow eye beans.. a bit far fetched but the use of drk molasses gets you close. This is a recipe from Rancho Gordo " Heirloom Beans " book. I know Steve posts here. let me know if I can help.

J.. I guess a few reasons for two pans 1) Yes to remove, excess fat. I'm not sure exactly if that helps much.. but that's my hopes, along with baking my meatballs to help render the fat a bit. 2) Also.. I know i don't have any of that good fond left on the bottom, I remove the fat, sometimes even with a light swip form a paper towel.. I deglaze with wine.. and I like to reduce that too.

Mike, I like that recipe link.. thanks!! Paul

Anyone ever ..just put your meatballs in raw? No stirring of the pot, just a wee giggle. My friends family recipe called for him to do it that way. Just want to make sure the meat you have in the pot, has some good bone marrow, too. Sweet stuff.

Wow. Great to see some responses to the tread, for me making Sunday sauce/gravy , brings back so many memories of sitting at Nonna's . We used to add bay leaf to our recipe too, and he who got, helped clean up in the kitchen. Ciao Ciao

Interesting Tracey, The use of peperoni was something that never crossed my mine. That is the interesting stuff I hope to see in this thread. Best wishes and Ciao Ciao Paul

I am surprised.. no one has a Family recipe, they care to share.. something passed on from Nonna ? Maybe I didn't ask, but if you care to share one, great. Best any way. Paul My recipe might not be, technically correct, but is what was learned in grandma's kitchen to the best of my knowledge. Here is our family store!! Lost with the growth of the SUPERMARKET.

Here is the finished dish!! Allow about 8-10 mins to cool before serving.

I want to try that Long Pepper Steak in the link.. Thanks

Gfweb, I will toast my paste sometimes too , but if I do its usually in the beginning and goes right into the sauce. Also I will add the browned bones and finish toasting both together.. just depends on my mood Thanks for the ideas!! Paul

Yes Jaymes, Sugar sweetens the pot, a bit, in this long cook. Again, with this type of family style cooking it changes with the mood I'm in. Sometimes its no paste, sometimes is whole squeezed crushed and processed tomatoes. Paul