Paul Bacino

The Last Rain really got her going again!!

I think..I just created a still..

Let see if the video works..its a link copy https://live.staticflickr.com/video/50339648147/9587ceaae6/1080p.mp4?s=eyJpIjo1MDMzOTY0ODE0NywiZSI6MTYwMDExOTMwNCwicyI6ImFkODU4ZmVjODVkNWQyMmMyYzE3NjIzMjRjNjhkMTM0NjZmOWFhODAiLCJ2IjoxfQ

Not sure what happened: But my Picture The Caponata Ramen/ Caponata/blistered shishito/roasted brussel sprouts/Pickled Pheasant back mushrooms/ coriander/Sun Noodles/ deep broth

Paul CC Bacino's Cucina 1tSpeododnsohred · Caponata Ramen--Caponata/roasted brussel sprouts/blistered shishito/Pickled Pheasant back mushrooms/ coriander/ sun Noodles/black seseme seed broth

Oh Yes-- THE Caponata Tortilla

First Batch of Brussles and 4th cutting from my Cabbage palnt

Let this Batch--get RED ( Shishito's )

Any good books on use and cooking ?

Made these as a pre dinner Snack Blueberry/lemon zest/ buttermilk Scones--I added a drizzle of elderberry powered sugar buttermilk topping to finish

Thanks @btbyrd What coal are u using and where are u getting it?

I actually have a high efficient side vent draw, that will probably remove most problems associated with cooking. Then I can cook directly on my static cook top..Thanks for enlighten me on this issue

More Home style cooking. Had looked at these https://www.korin.com/Charcoal-Barbecue-Konro-Lg_3

Thought I might like to try fireside cooking..in house. Any tips or recommendations would be helpful.

I guess u might look into Mustard Base sauces, on the web. ? Typically to balance any sauce, some souirce of sweetness helps. But it doesnt need to be in the form of sugar. I would look at making your own. Smokey..you can add chipotle peppers and blend Good luck!!

cool to know

In your recipe for HomeMade buns ( how long did u bake them ? )

Meal 2 Stuffed pepper/ these were thick skinned--so I par boiled them a bit/topped with Asiago cheese

Eggplant/Caponata/Provalone--cured Olive salad--Garden canned beans

Yumm...

Brisket Pizza/ 00 wheat flour crust @65%/2 day rise/475F oven cook

Wife away, so I went out to eat Asian. BTW not that easy to dine in now Nothing special/ lets say it was a pepper beef/ spicy eggplant , what ever. Ate it with a nice velveting sauce at restaurant/home. But this always happens to me. Go to eat it the next day and the sauce is water or watery. Basically Remedies?

Vermicelli Noodles in a spicy Tonkatsu broth/ Baby 2nd growth cabbage/ 3rd growth Broc/ Bi corn

Yep-- also grew them my self/ Love the taste/ the grean leaves make a great pesto So I went to get the flowers as my egg was poaching/ only to come back to a rolling boil with my egg ( Ooops there goes another soft yolk again )