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Everything posted by Paul Bacino
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The Egg Salad Sammie!! Soft boiled egg/ Dukes/ bok Choy/ Hot sauce/ Daves bread
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Combustion Inc Wireless thermometer probe by Chris Young
Paul Bacino replied to a topic in Kitchen Consumer
This looks to be interesting!! 8 level thermal prob https://combustion.inc/ -
All About H Mart and Asian Groceries in the U.S.
Paul Bacino replied to a topic in Food Traditions & Culture
I usually see tons of fish on ice in these markets... I have yet to pull the tab. I mean u can get mackerel, Butterfish ,Pompano, carp and a whole lot of other whole fish varieties ..that I have know idea. Curious on thoughts of sea food from these markets. -
Light Bite _ Salmon Burger/ remoulade /Sambal/ pepperoncini
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Made Morel Mushroom this weekend, I first coat them in an egg wash!! There is a far share of particulate comes off. Made a type of Morel egg soufflé w/ Rocket I know looks like bread but its not!!
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That time of the yr!! Egg wash/ OO buratta flour dredge/ butter/garlic
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Wonder if u dehydrated them and make a Ramp Powder?
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@Kim Shook--Thanks and your food looks awesome too, always very homestyle. Cheers B
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Heirloom Beans by Rancho Gordo (Steve_Sando)
Paul Bacino replied to a topic in Cookbooks & References
Picked up.. some new bean to me ( oops upside down )- these known as the tooth bean Not bad pretty wholesome -
Braised Fennel-- caramelize the fennel/ add onions, garlic saute in butter/ deglase in white wine/ add chicken stock/ capers and green olives braise 375 /45 min Left over cheesie potato cake w braised Fennel
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First Shishito's of the season!! Sea Salt/ lemon juice and lemon Supremes
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Because U will have a whole freezer of left over bags. Unless u take good inventory/ stuff gets packed in all over the place. I really dont use it for just left overs, but its damn handy Btw--I love my VP210..I keep it in the spare bedroom, works great Cheers B
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RT. That is Pickled celery.. I use it for my Olive salad!! So cracked green olives/olive brine/ red wine vinegar or cider/ oil/ celery bites/ capers/ oragano or Italian seasoning. I'll add other things but this is usually the base
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Quickee Basta/Sugo/Olive salad/Spring Peas
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For us here in my Omaha Community ( My Italian group ) called Marco Polo. Steak ( Filet ) and mushroom over pasta.. not sure its.. a definitive classification. Paul
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First Run of Ooni Pro!! White Binchoten Charcoal That Coal is hard to start..but I did it First Pie!! ( 3 mins )
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Thought I would experiment with alternative Noodle ideas!! So I took the KingMushroom--Sliced to noodles/ simmer in pan with garlic/ added white wine reduced/ added Beyond Bouillon veg stock reduced My Version of a Marco Polo Pasta--usually i use mushroom and steak Finish with left over sugo!! Actually the texture was quite meaty
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A Family Legacy (Bacino's Market) – Your Family's Legacies?
Paul Bacino replied to a topic in Food Traditions & Culture
@lemniscate-- My Dad/ relatives had always said they would never let the kids take over the business. Hours my Dad worked was 6:30 AM till 730 PM/ and would close Sundays at 12:30. His whole life -
A Family Legacy (Bacino's Market) – Your Family's Legacies?
Paul Bacino replied to a topic in Food Traditions & Culture
This was in Marshalltown Iowa. -
Bacino's Market Italian Grocery Butchered our Own Meat/ Italian products sold We delivered to families twice a day Only ran by my dad/uncle / grandma The demise was larger chain stores and quick markets Sad Just a little of where I came from!! Feel free to contribute any family history
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Beautiful Fresh Swordfish/ I acquired off the boat at the Lighthouse fish market in Oceanside. Their Cajun blend seasoning with Pineapple/ mango salsa/ home canned french beans and Red Tator
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@rotuts- Easter is about the only time I make them. Accompanied by Sunday Gravy