Paul Bacino

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

@JoNorvelleWalker -- I'm just beginning my exploration of this type of cooking/ tell me a bit of the prep, if you would. Paul

Nice Plate of Gizzards/ this Viogner was a great match Cooked them in My new Blue steel Pan ( seasoniong here )

appears they are making lasagna sheets too--or someone is

Costco Filet-- Regular (Cast Iron Cook ) The tenderness was awesome/ flavorful too

Played around with a little taste of the Moment Butternut Squash Gnocchi w Bacon , Parm, Rosemary ( opted non Sage ) in My squash vinegar ( Noma )

Wife picked up some to try!! Very interesting for a different take on noodles. 4g of Carbs ( 2 fiber )/140 mg of sodium/20 calories . This has more texture then the yam noodles, could be a bit grainy, But not a bad sub, for egg noodle. Wife liked it

use the noodles- make your own broth/stock--then add just a touch of the pack.

Pan Seared Halibut ( Butter/ginger /Rosemary/lemon ) The side is Fennel. onion, potato gratin with Broccolini

@Duvel-- I make my own C rice, I break it down to 1/2 the size of a BB. I micro wave that for about 6 mins. I cooled it and then squeeze all the water out. To that I had shredded Mozzarella and grated Parm. I added Italian seasoning ( looks black flakes ). Mix all together, then I add a room temp beaten egg..lightly toss all together. Press out on a parchment lined sheet pan, cook for about 20 min's @400 F ---add warmed sauce and Shredded Moz on top.. cook anothe 10 mins.

Cauliflower Crust Pepperoni Pizza

@Duvel -- Man thats cool!!

Not to exciting New yrs Did Smash Burgers!!

@rotuts--this family dont do alot of dessert ___( but ok ) @blue_dolphin-- we had a nice Chablis Here:

Lobster Benedict

Better description!! Thanks ---->btw.. Best wishes over the holidays too.

Neck Bone Pasta

I got one of those Cake tester probes.. seems to be working.

Yeah @Okanagancook -- after I posted it, I decided to call. They recommend just leaving the die in water. It just seems like I change the water often. PIA

So, I have an extrusion pasta machine. ( Arcobaleno ) I could easily clean rope/ pasta's dies , but the more intricate the extruded pasta gets. The dies are getting harder to clean. I just feel like I don't want to leave dies in water/oil for ever. I need ideas on something that can get my dough out. Currently using compressed air and picks ( btw ) Thanks for any input Paul

I extruded me a bit of Pasta ( yesterday )-- I have an Arcobaleno Ax10 This is 70% 00 and 30% semalina --30% hydration