Paul Bacino

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

Lamb Burger-- Jalapeno/green onion/oregano/ Feta/ Mediterranean Seasoning ( used Home-made zikee from daisy sour creme )

Peas and Pasta

Stuffed Shells- Good Rigoata/3 cheese shredded Italian cheese/nutmeg/white pepper/ parsemalo/ 1 egg

Sign of the times-- Pantry Veggie refried Beans/ frozen put up corn from last season/ corn tortilla from take out.. actually this was pretty good

Finishing Left overs!! Cubano Snack

Did a deconstructed -Pork green chili verde Poblano, tomatillo,hatch, onion, garlic/ sous vide tenderloin 2 hrs@137 ( I treed to sear on Cowboy charcoal-- this stuff sucks )/ yukon tator/ Quindilla peppers

Cubano:

I'm thinking of building a wood fire box to put on top of my plancha

http://www.fruitnet.com/americafruit/article/178393/caulilini-coming-soon ( Asian Market labeling ) I have also heard it called Lacey cauliflower... Got a nice sweeter flavor.. Im thing of make a Bauga Cauda sauce to use on it

My new favorite veg-- we just steam and lemon juice Chinese cauliflower

@Shelby-- Here is a deconstructed look -- Outer protection/ pick inside meat is edible/ also in the Barnacle head is meat

Maybe like a clam, slightly chewy, sweet, mild in flavor.. I cooked them in that pseudo sea water.. and man was that the way to go. I had that briny taste for about an hr later and that was a good thing

Heidi, La Tienda

Percebes Prep: 1 Qt water/ salt/ Kombu Boil/ add Barnacles cook one minute. AS they cooled I cooked Udon noodle in broth to finish after the eat. These were very good

Made a hot pot ( my ceramic pots have not been cured yet, hope to soon ) -- This is a chicken bone base broth/ Udon noodle/peas/braised Kale/ marinated shitake/ eonki/ chili paste/ white corn

https://www.tienda.com/products/percebes-goose-barnacles-se-100.html I have had them from them before, pretty good. But again fresh from the sea would be better