Paul Bacino

I do my stuffed shells with..spinach. or parsley ...ricotta ...shreadrd mozzarella.. nutmeg (goes well with ricotta)..sometimes I add pancetta. Possibly some sugar if you wish S and P tt. Sent from my Droid using Tapatalk

Had a poached quail egg in a cauliflower puree..served in a cracked egg shell...was pretty nice Sent from my Droid using Tapatalk

I doubt.. if you lost your seal with dry stuff you have contamination.. I leave brown sugar in Tupperware containers.. all the time. If you don't have alot of volume/product in your bags, are you using your volume plates? Try sealing in some water and squeeze the sealed bag,toward the seal see if you have issues? Cheers

I want to make some candied mint leaves for a dessert. Would you blanch them first to set the color ? Dry them, coat in egg wash. Coat with confectioners sugar or super fine sugar ? Dry in oven at a low temp or on the counter? How long will they last? I will be serving this with a lemon panna cotta with a blueberry or blk berry sauce. Paul

Montreal, I guess I thought you had a vacuum machine ..not a chamber. Sorry!! If your bags inflate in a water bath.. that probably would be bacterial. Good luck

I buy the green bottle for cooking...and have yet to worry about oxidation Sent from my Droid using Tapatalk

I have foresakin my vacuum sealer ..for a chamber ...o speck ur problem is in the seal...not good if u sous vide.... me...I would consider a new buy...pro saver III or think chamber for 3x the price ...my best investment ever Sent from my Droid using Tapatalk

Dont know why u would .dump your foie ..if u freeze it...especially if your seeing an issue with ur dry content ..well that's me..man don't want to down ur style Hey. Hope we see other answeres Sent from my Droid using Tapatalk

U using standard bags ...or cutting yours to the content ..what happens with standard set time and pre cut bags...u might not be gettingout. All the air. Happens with my chamber too Sent from my Droid using Tapatalk

No experience with that glass.. I use the Forte SZ as my every day drinker. The stems look a we bit thinner.. compared to the Forte series, from what I saw. I think if I was to get one set, Burgundy would be my choice. I like the value of the product. Good luck!! Cheers too! Elegance.. look at http://www.winemonger.com/catalog/zalto-glassware.php Paul

I didn't want to limit this to just citrus sauces. Here.. I did a chowder base and topped the scallop with a bit of fennel powder Maybe something with tarragon.. could work!! I do eat them plain and simple.. because these are so sweet.. Thanks so far!!

Yikes.. thAt batch I did This is my source.. btw no affiliation http://www.lobstersretail.com/wholesale/gurnet/index.htm

Chris ..u talk a cauliflower puree ...try mash potatoes ..any color..... good stuff Sent from my Droid using Tapatalk

FWIW.. http://tangerinemanstore.mybigcommerce.com/products/Seedless-Kishu-Mandarins-9.3-lb-box.html Tangerines are in the house

In the Summer, on my Brinkman .. I'll smoke Roma tomatoes usually with shredded red oak chips.. but next yr I'll have a source for trimmed grape vineyard wood. Usually make a pasta sauce, with melted mozzarella. Paul

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