Paul Bacino

Dick, Really dry, light dusting of wonder and a we bit of bread crumbs, italian seasoning!! I would like to find the yuzu you talked of.. I looked for it once in Omaha.. with no luck. Thanks

The Kishu seedless Mandarins.. are available today. I cant wait to try them in a sauce. Let alone fresh!! They are available from the Tangerineman.com!! I have no affiliations. Paul

Thanks For your responses. Best Paul

Joe ...Im asking beyond the first cut....I should have said. " Preparation for the dice " may..bee Sent from my Droid using Tapatalk

I got some killer ... diver scallops ..harvested live and shipped next day...I would like to know your sauce ideas. I do a citrus sauce...blood orange. Or lemon...ideas Sent from my Droid using Tapatalk

Just curious...do u cut yours...radial first ..then horizontal? Or do you make your horizontal cut first....then radial....followed by the chopping ...vertical Sent from my Droid using Tapatalk

Maybe a cabbage roll .braised in a light tomato sauce Sent from my Droid using Tapatalk

HK Dave Very good info. I think given that this product will be hot boxed over.. mass is a better thing, anyway. I like the top round idea, steamship, but I have never cooked top, myself. I might just go buy me a small roast and sous vide it.. and see if I can come up with a sauce to dress with ( just as an experiment ). I like the strip loin option. Paul

Dave, In NAMP.. ck 1185B pg 69 Ball Tip Steak.. Bottom Sirloin Best Paul and it is line serve

Got a wedding coming up in 8 months. I want to serve a nice quality carved roast beef. We'll have about 200 people. Need a few ideas? What cut do you use ? I was thinking Prime. How many #'s. We are serving a total of three proteins/ entree ideas. Pork and an Italian dish are the others. Any other tips? Other cut options: Tenderloin, Tri-tip, Sirloin Ball or Prime Rib the way to go? Paul Thanks

I actually prefer to age my meat on a rack ( shown ).. this is my 30/30 aging!! 30 days wet and 30 days dry.. this allows for better circulation of air.. This happens to be waygu strip beef The resulting steaks!! The right meat is fresh tri-tip!!

Curing : to me.. involves a preserving agent or flavoring agent. Aging: is part of curing...but is what I do to beef...hanging to just the elements....ie air... no additives Procuitto: age cured leg...it takes time to cure as in ham /salmon/duck

I think you want the super Benriner..its a bit wider. Also a kelvar glove does come on handy Sent from my Droid using Tapatalk

I add a bit of Cayenne pepper to mine!! Maybe a 1/4 t. Top with sea salt too!! Paul

Ohh here is my Gougeres for the holidays!! They were light as a feather

Alain Ducasse's Gourgeres....add a pinch of cayenne Sent from my Droid using Tapatalk

So.. I come to this community in my first post .. to ask? I have recently butchered a Red Wattle Hog, and I want to use the feet and ears/ sperately. They appear to be a bit hairy!! So, I need to get these ready to use, How ? Then... what would be a good way to cook or use these things