Paul Bacino

Here is Team USA!! http://yfrog.com/h8rl11j Good luck

Alex. Yes ricotta is a good option too Sent from my Droid using Tapatalk

Refrigerated For now Chris..I'm cooking them by baking tomarrow..probably 30 min covered @375...maybe broil to finish a bit..2-4 minutes Sent from my Droid using Tapatalk

Darienne, I use a mandolin to cut mine, but you can cut it by hand too!! I usually use the japanese type eggplant, but these are just the purple globe type, about 3" across at the thickest end ( not real big ) and is where you start rolling them-- large end to small end. They are not enormous.. 3" tops!! Let me know if you need any other info!! Best Paul

Globe eggplant: sliced 1/4 "/ salted for an hr/washed/dried/fried Filling: Fresh mozzarella, asiago cheese , green onion, parsley, pepper flakes Sauce-- Home-made Sugo Enjoy

1 egg plus 1 yolk/pp !! Fresh pasta Dry.. mine is about 6-8 p for container of Barilla

Thanks Chris.. Best Paul

Wonder if you could smoke some fresh pasta? Making some rendition of Amatriciana sauce?

Here in the Mid-West we get things called feather bones, http://www.chicagomeat.com/product_details.asp?ProductID=65 They make a great stock!!

Chris, I was messing around with this filling material, ricotta, spinach, nutmeg and Parmesan cheese. I noticed that even if i tried to chop the frozen squeezed spinach, it didn't chop well.. so I added Parmesan cheese to the spinach which help dry it up, allowing the mixture to separate better and blends nicely with the ricotta. Cheers

Well Done!! My only reason, I got one, and it surprised me. I run an Italian Wine event in Omaha and open 200 plus bottles of wine. Is thier such thing as wine openers elbow!! This thing was a blessing!! btw It is now broken!! Ooops But it worked well for my wife when it worked. Cheers ohh its Doc

I second the Screwpull recommedation! third'ed... there's just something clunky, inelegant and down-right dorky about electric wine openers. Whoa!!

They have a very nice balance, rims are just a bit thicker ( not much ), some what durable, reasonable cost... they are made with lead free material as opposed to the Vinum and Sommelier series. I have twisted off my share of Riedel stems.. these I have been lucky with ..I just knock them over.. after to many bottles Emannths: the higher cost is for Zalto stems.. click on my link

Best Modern.. Electric Opener!! This one from Target works fine http://www.target.com/gp/detail.html/191-5793201-2050504?asin=B000SAJGXO&AFID=msncashback_df&LNM=|B000SAJGXO&CPNG=appliances&ci_src=18492716&ci_sku=B000SAJGXO&ref=tgt_adv_XSB10001 I'll add in the As-Ho too!! If you ever have soft corks.. its a must

No help with the horizontal unit anymore.. I just want to say I have a vintage SunBeam vertical Rotisserie for our chickens. Works like a charm!! Something to consider Paul

Fruit Cakes for sure!! http://www.trappistmonks.com/ Paul

This any help!! http://bbq.about.com/od/chicken/ss/aa100408a_3.htm Paul

Thanks Joesan, Now to find the real stuff.. not sure if WF has it ( Cavolo nero ). Otherwise.. I have seen it at some of our farmers markets, but those days will have to wait. Caio

I walked into the store, sat. Only to find a big display case with at least 40 of their salt free seasoning ( pre-made spice blends ), driving the public.. I say.

Steve, She told me that most of the issues to resolve were complaints about shipping cost. Best Paul

Chris, One of my girls worked part time, in phone sales over x-mas. Sales were really down this yr, over the past holiday for them , she said. For me, I will buy steak specials over the holiday, only because grandma likes her steak well done ( yikes ). Paul from Omaha

I'll give it a try.. would you cook the Cavolo nero.. as with fresh spinich? Cook in Pancetta fat ?.. possibly a bit of wine to deglaze.. Then are you using any cheeses? Cheers Paul

If you have a potato ricer, it works the best for getting out water in your spinach .. If you want a nutty flavor, you could use some asiago, instead of parm or mozz. Paul

Went to WF and picked up a 2.5 # Top Round to try. Cost 10$. I wanted to see what a "Steamship" might taste like. The full steamship, can weigh 25#s With this smaller roast I was worried about drying it out, I thought about low , dry cooking, but went sous vide. I did a seasoning of Worcester, Malabar pepper and salt: Cooked 4hrs @135, no after sear. Perect medium rare, I like the texture and flavor of the cut, which i just served with a jus. If I could get a reproduction with the cater for the larger cut, this might work. Any other thoughts are appreciated. No pic's on this one.. had to much company. best Paul

Scott ..love the bowl presentation ...do you have 12 of those. Sent from my Droid using Tapatalk