Paul Bacino

Detroit Style The Crumb!!

One other that I used to use was Latini..

My favorite..commercial produced is Rustichella d'Abruzzo but Barilla is my usual

I didnt think it overwhelmed anything.. most of the sweetness came thru first. It was only added late and grilled. Worked ok for me

Sure-- Had 4 boneless quail/ the night before seasoned with Tony Chachere's no salt season blend ( Bagged and rested ) next day made the marinade- I dont measure much so approx. Soy - low sodium 4T Sambal -1T Garlic -1-2 clove Ginger 1.5 " nob cleaned and diced white wine -2T oil- i used a touch of avocado dash of seseme oil approx. 2T of honey--I added to my sweetness level BBQ sauce-1t-T ( had some home made stuff ) Add couple diced rosemary leafs ( what I had was pretty big ) I micro waved that..to melt the honey allowed it to set and come together. About 30 mins. before grilling added 1/2 marinade to quail with large sprig of rosamary. Grilled on plancha / waiting on Korin grill ) flipping twice and basting. Mushrooms-- cleaned/ dry pan cook / added salt/ butter and garlic/ touch of wine/ then heavy cream and parm and pepper. add a bit of water a simmer Wine: Cheers Doc PS--need link to those child sushi sticks

When the world brings u mushrooms!! 3# Chanterelles Made a garlic/Parm/rosemary cream sauce with asian marinated quail

Yep--our Asian market just got cucumbers and abalone!!

Yeah..look at this stick

Saffron Chitarra (hairy pasta ) and Raditorri

Franco American -- well not, this is saffron/tumeric extruded Chiatarra ( sp ) Chiatarra-- was made 00 flour/ semolina 50% in the flavored water and extruded --cooked in marinara pepperoncini ( It does look like Franco American )

Made Hominy Shishito chili

Trimmed (PIA ) and ground chicken thighs _ made a Greeker-- Feta/lemon zest/oregano/serrano/garlic/onion Turkish seasoning (PenZy )--finished with a tzatziki sauce-on a brioche bun with bib lettuce--no finish pic's ( to hungry for most finished shots )

last nights dinner Pan seared Wiper/ Yukon mash / olive salad greolata

Did a quick Pozole in PC Anaheim Peppers/ few thai too-- roasted with garlic onions, cumin and coriander--Pork neck bones and RG Hominey I had some chimichurri sauce left over and add that too

#Paella FWI--wasn't done. I just added the scallops.. shrimp ..Mussels

Did Tuna Steaks in my new carbon steel Paella pan--seasoned with Bragg Organic seasoning/ and a creole spice

Son made the wings ( airFryer style) Man they were fire!!

Crusted Sea Bass/Yukon Gold mash/ Blistered Pepper--in a Shishito/lemon/sea salt sauce

Had luck with Knorr products. cant remember which though!!

@dcarch--nice job on that system..I struggled with weeds in mine Think I might try pots this yr and yr idea too

This was so simple but very Flavorful Swordfish with a Turkish season blend ( PZ ) ButterMilk garden Yukon Gold/ shishio with lemon and flake saly/ oven roast… See More

Harvest!!

Yeah, I dare you!! Try finding a freezer now. So I had to consolidate some stocks.. So I reduced Turkey stock and made a demi ( Wow..nice soup broth )