Paul Bacino

Meet the Jorge This is a dry aged chuck end cut rib-eye/ one of the best steaks I have eaten . sorry.. this was a cross cut through the deckle

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Father's day! Amana Filet of Beef ( Not even sure how aged this was ) / charred my garden broc/ white corn ( I put up last yr ) / Yukon Gold Mash

Garden Fresh--Asparagus/peas/shiso/thai basil/red raspberries

Your Peas Ness

Another thing I enjoy that has gone to flower is arugala @heidih.. @chromedome

First pluck of the season

Riff on a Cubano-- Local Bread/havarti cheese/ a local producer mustard/ yellow mustard/ braised Cuban pork/ loin bacon/ mortadella/ mt Olive pickles

https://ooni.com/products/ooni-pro?gclid=CjwKCAjw26H3BRB2EiwAy32zhVRa8toc79el-TcV892tAc1lIwuhog0L56DaoClsG3daBFVrdyuR5BoCSngQAvD_BwE multi demensional oven/ so u could just do gas only if you wish.

pretty nice PIE--I would more in likely/ try the wood burning or coal one

The Gort Pizza!! niktoo baratta cheese and burger ( well sounded good ) 3 cheese/burger and sausage

So Sun Noodle has finally entered the retail market world/ currently they are local distributed and the west coast--So I had to travel to ABQ NM to get mine \ My miso ramen is made with liquid packs enclosed ( I have tried two--seseme and miso ) both pretty good// Fresh egg noodle/roasted broc/fresno peppers/ roasted pork/cilantro /choy

Quinoa , Black bean, roasted peppers tortilla

@Wholemeal Crank I'll give it a try!! Paul

I make a light egg wash about 50% egg andf the other water/ could use milk. Since they will arrive delivered they are probably fresh ( I know ) but they will be somewhat dry. This allows the dusting of your coating to stick to the shrooms. For this batch. Take a zip lock bag use about 1/2 cup of your coating to shake shrooms in. My dusting was 50% WONDER FLOUR AND 50 % AP. with just some added salt and pepper. I used 1 full stick of butter usually. I fry cut side down first ( I cut mine in half so they lie flatter ). Flip and then toward the end add a bit of minced garlic. Should look like this!! when done. I also like a light dusting of a fine semalina flour at times

My once a yr project!!

Very Nice!!

Cheddar Brats and ground Chuck burgers

yep

WF Lamb Chops were on Sale-- seasoned with Penzy's Northwood seasoning

Made Halibut Sandwich with Spicy Chili meyo on Brioche Bun

Playing with a new flour--This is a Burrato flour from italy. This first cook was just straight wheat flour ( no 00 or spelt added ) I did 65% hydration fron a 2 day rise. https://www.formaggiokitchen.com/mulino-marino-wheat-flour-tipo-quot-00-quot-extra-fine-1kg this was next day shot

Bitter melon soup!! Stuffed with wood ear shrooms/shitake/pork/scallop / cellophane noodle/cilantro/scallions--i tried to mimic that in my soup too

Beef Tendon Rice dish Finished Beef Tendon Dish-- Teriyaki/beef stock/Gochujang/coriander stem// Gelatinous wonder--I parboiled and changed water 3 times on the tendon, then pressure cooked 1.5 hrs. I served this over a medium grain rice

I just figured it was u Suz..when I saw the Bandol...Nice