Paul Bacino

Cont'd Nut crusted SALMON ( Cashew )

Burger Time "The Blend" The Cook ( only S and P ) The Bite

Pita Bread/ Guac with lime-/poached egg---Hot Sauce/paperika

TdeV--- These i cooked w/ a wash of egg, to bind-----> mixture of, parm cheese , light dustin of Lawreys Garlic salt, topped with Breggs 24 herb seasoning, bake on wire rack @ 425 approx 15-20 I made a marinara to dip ( not shown )

Thanks RT--btw had a marinara to dip the strips in too

Zucchini Fries w Macadamia Nut Coated Salmon

Rigotta Turkey Roll in Zucchini Ground Turkey fried/garlic/spinach/ ricotta /parm/ nugmeg

Breakfast ( Deconstructed stir-fry ) Little juice in this one :}

Almond Crusted Salmon-- (Chopped almonds, garlic, Breggs 24 seasoning, parsley and green onion ends )

Go to container store, and buy this cart!! Pretty nice

I used this, minus the hopper, just the spatula Traditionally, a small board and a bread scraper are used, i think u can use a colander or ricer, the larger holes the better, my thoughts

According to Ludja " The basic ( no Fail ) Spaetzle recipe i make and learned from my Austrian mom IS: 2 eggs 1/2 C of Water 1/4 t baking powder 1 1/2 C of AP flour 1/2 t of salt I have never made these before but they were awesome---I added Nutmeg too Cheers and happy new yr Doc B

New yrs Dinner Schnitzel and spaetzles ( I used a egulleter recipe, with baking powder ) @ludja

Pizza--sausage/ burger/ ham--Provolone cheese

After eating cruise food for 10 days ... Disney... some home cooking--carrots, celery, leeks kale, broccoli, cauliflower stir-fry

Yeah, Thanks!! But i feel the swelling now, a breast and ham tonight and full bird tomorrow Cheers Doc

I cook stock all the time u don't need to separate, just PC all together, Strain/ put in fridge, fat rises to top. Skim ( Save if u wish ) Beautiful gelatinized stock!! The gelatin stock will be below the fat cap Enjoy ( I just make 4 qts for thanks giving )-- Yes, left over stock that doesnt fit quart containers, builds the next stock

Little tuna salad---soy/ wasabi dressing i also a a local Greek dressing too

@liamsaunt "I decided to make a grown up version of spaghettios" -- i grew up on Franco American

So, Collard Service Jasmin rice w/ shisho powder, Texas Pete hot sauce

The Collards journey The Chop Shaw shank redemption The stock--- brown chicken stock w shank broth Pan fry greens--garlic, red pepper, wine, apple cider vinegar Crock pot cook

Absolutely Beautiful!!!

Thanks RT

So, thanks to those chime in on Rolled oats. Picked some up at WF. I didn't toast mine, as i some times toast my garlic. I soaked the oats in milk for 1/2 hr. I just used beef, added the oat mixture, mixed. They actually turned out really well,

Kimchi marinated chicken thigh, Momo noodles . my broth and peppers