Paul Bacino

I think u were the one that inspired me to try it..I think I did it as a pork roll

@heidih--we fresh grind tellicherry's

Spider Crab Cake-- Onion carrot/ celery/chive/shisho/Cheyanne pepper/paprika Meyo siracha/ Dukes Product of spider came from Regalis, been pretty happy

Squid Ink Pasta/Uni Crema/spider crab/ toasted panko

The Preverbial stuffed GBP ( one of the only GBP my garden plant produce, so I was honored )--Tomato/Pepper sauce/stir fried rice

@Duvel-- Roughly same amount carrot/celery/onion sautéed in butter/deglazed with rose wine ( was drinking ) Cooled 1 egg 1 thai chili chopped lemon zest parsley eyed those I food processed about twice the amount of cod to the above mix maybe a bit more Then enough toasted panko to it binds I usually cook by eye--so asking for ratio's works for me ( Thanks ) As always set aside in fridge ( covered ) to set before-- I cooked in ghee and EvOO Cheers Doc B

Spicy Cod Cakes- this has chopped Thai chili peppers/onion/celery/carrot/little lemon zest/ parsley/Romaine ( Panko/egg binder) Dukes/Daves Bun/spicy nacho crumble Mt Olive pickles

Didnt make this..but boy was it killer. Omaha gets some pretty decent seafood @Hiro's88

Cod en Papillote ( Lemon,caper butter wine )/ yukon mash/ spicy pepper-tomato sauce

Yep I think that was it thanks!!!

I know we had a thread, cant find it. But looking for something, that has good holding temps of 1-2f degrees. Not the 10/ 30 degree temp machines TIA

Post Balloon Festia Meal

Tortilla Yukon Mash/ grilled ckn / relish ( onion-cilantro-tomato )/ Dat Jerk Boi hot sauce Ringstringerpepper.com

No, not the collar. In a sword fish cut/ you have the eye and the top most part near the skin, very similar to a beef rib cap/ have more marbaling. I get dried red Dashi stock ( in Packets ) from Toiro/ to that i infuse mirin and soy 8-1-1 that i then reduce to a bit above syrup thickness https://toirokitchen.com/products/jin-dashi-bags-by-uneno

Paul Bacino---Bacino's Cucina Swordfish rib cap/ sous vide 130-45mins seared/ served over shiso mash potatoes/ with mentsuyu sauce

My Riff on Beef Pho

Shelby, Yes I harvested them last week end/ Yukon golds This is always the time I harvest them, and they make it most of the winter. I never wash them, till i use them too

Got a passive wine cellar, works perfect. These will make it till Feb/March then they sprout from the eyes and I plant those next yr Yes pitch forked them. Box left ..the other box is pretty much un scathed . They are also Yukon gold and I have some big ones this yr Cheers B

Why do I keep forgetting where my potato rows are. .Stab a few more this yr.. OOOPs

Finished with Cilantro/Chalula

Straying off beat...roasted eggplant/alubia Blanca beans..flax seed..red pepper topping

Getting near the end!! Peppers are still coming

Looks like a bar code plate

Most wild turkey is dark meat..a lot of moving parts with these birds. They are inn corn fields so good feed. The legs are really inedible, just to stringy. So a bit more gamy in flavor, but not that noticeable

Continuing my wild game Burger adventure Wild Turkey Burger ( little thigh/ breast ) Mirepoix Pan fried wild turkey burger/sambal meyo/ corn relish/red roasted sweet pepper/ thick lettuce/Dave's toasted/ salt n vinegar kettle chips