Paul Bacino

Love this: Psuedo Ramen

Free style--large onion cut,chicken,crack jalapeno,coriander/corn shell/hot sauce

I see u have a problem peeling soft boiled eggs too

yes.. RT I did.. works pretty good!! I just need it hotter ( I'm gonna get my IR fixed to help correct the heat problem )

yes.. RT I did.. works pretty good!! I just need it hotter ( I'm gonna get my IR fixed to help correct the heat problem )

Thanks for all the tips!! I will work with them. or look other places, from suggestions. For other systems Paul

I usually only post my own stuff!! But recent trip to Vegas Pizza Rock was pretty successful. Thats not my pie ( wifes and daughter ) I had a cracker crust pizza. Pizza's were pretty good. I asked for Tony not there. btw not a fan of whipped rigotta

Did a Fava Bean stir fry- Evoo/Garlic/Egg/Rice/Saffron Salt/Chile Paste/Cilantro

So some prep work for Sukiyaki and Shabu Shabu Dinner wehn I get back from Traveling!! This Was a partially frozen Prime Rib Cap that I sliced ( oops that sting had to go )-- I think if it were a bit more frozen..I would have gotten it a bit thinner for the Shabu.

Converted Bed room!!

So playing around last night ( street type Taco-only one shell thou ) Chxn--Instead of the typical leaf cilantro/ onion thing--I opted to use the stems

Ckxn Stir fry-- Short grain rice ( Pressure cooked 1/1 w T of butter 8 mins/ 5 min release coll over night ) Cook Zucchini/ fresno pepper/carrot/garlic/ cilantro--chxn stock/mirin/ ricewine /teriaki --add chili paste

I need this.. AWESOME

Is there a way..to increase temp in a Genesis Weber ( natural gas )---> [ it is a three burner w/ central sear ]-- by adding a supplemental heat source? Trying to up my grill temp to 750 or more . from about 600F ( peaked ). Pretty much for pizza only

Nduja Meat Balls ( 1500 g pork/350 g Nduja )-- Parm/Romano/ bread/ egg/ parsley Sugo/Nduja oil/ Fregola with a olive /celery gremalata

Ie-- for marinades as such. Raw un-cooked. Was playing with a Asian marinade w/ raw garlic. The post linger palate effect seemed a bit acrid. Is raw garlic good on its own? I grow garlic, maybe mine is turning. I'm out 5 months. or should I poach it it ? B

I do soak mine--over night --sometimes quick soak- sometimes never / I have pressure cooked alot of beans. Beans your not familiar with, I incremental cook them about every 15 mins. till you get it correct with that type of bean.. IE Royal coronas can take up to 45mins to an hr. Yellow eyes may only take 15 mins after soak. Just example. I always soak my bean with some type of Miropix--I also add beyond bollion some time s too--or minimally garlic and onion.. FWI-- some beans may not even take 15 mins -- ( probably the bigger the bean the longer the cook / and if the beans are a bit older )

Caramelized Onions ( left over from French soup )/ Enokii Mushroom/ Parm and romano

@Smithy This ^ I have 4 lids/weights and the pump. I bought this to try longer ferments. I have no signs of mold and I'm out 10 months...its in the basement

Currently Going for a 1yr ferment-- No mold has ever showed up--

Removed skin, used a food processor to chop fish roughly. I added 1 egg .-- I season using a prepared mix I have ( pick up in Carlsbad ) My Mirepoix -- I chopped onions, celery, fresno peppers, fresh parsley, ( caper berries ) and some lemon zest I add that to the fish mix from there I just add Panko till I can bid the mix Form Patties/ rest in fridge about 1 hr. I fry in black cast/ with olive and butter I cook by eye , so dont have exact measurements Cheers--they were awesome I had some meyo, spinach and a pickle on a wheat bun

WF had a nice deal on black cod-- tail and belly made cakes..for lunch Dinner:: smoke alarms--went off for about 10 mins

Was a nother souper day!! French Onion Soup Not the traditional make!!

Made some Menudo, this weekend. RG Hominy

Was interested in You dashi method--Thanks