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Everything posted by Paul Bacino
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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
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I extruded me a bit of Pasta ( yesterday )-- I have an Arcobaleno Ax10 This is 70% 00 and 30% semalina --30% hydration
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@TdeV So pretty simple/ I cooked bacon, and used some of the rendered bacon fat, and cooked the onions ( yellow ) long and slow in it. Took 30-40 mins then crumbled in some of that cooked bacon at the end, for texture.
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Seared Scallops/bacon onion marmalade / yukon mash
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I view Pinterest.. too But would love a few referance too
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The preverbal Turkey left-over dish!! Stuff peppers wild rice and thighs- The wild rice I cooking in PC Turkey stock ( lips are still tacky )
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Pan seared Halibut/ Served with Thanksgiving Mash and corn
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I used this recipe: https://www.saveur.com/caneles-recipe/-- But I also used help from my WineBeserker forum friends https://www.wineberserkers.com/forum/viewtopic.php?f=6&t=131029&p=2082284&hilit=canales#p2082284
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Pan cooked in butter " Halibut cheeks "
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Ham Hock Bean soup-- I used RG Cassolet beans here/ threw 😍 in a poached egg
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Pizza Dough- 30% 12.7 Bread flour/70% AP--Hydration was 30% white wine ( Chenin Blanc( Viogner ) 70% H2O 4-6 hr/ 1hr rise in pan
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No Hassle here--Yukon/Canadian bacon, white cheddar inserts
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Fish on Plancha--Ginger, fresno,cilantro, slap ur MOMMA
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Funny this came up, as I just ordered these EBAY ( Tupperware Funnels ) Great for putting wine back in Bottles ( WT--who does that any hoot )
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wish I knew that last yr I even knew they had em too. I thought for sure I could grab in between them. Those things hurt so bad, I was in New Mexico.. I found an artist that had sand paper that I used on my finger tips.. gave me some relief
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Simple Sunday Gravy-- Noodles were extruded 70% OO/30% semolina ( Chitarra die ) 30% hydrated
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Had a Burgundy wine dinner!! Boeuf Bouguignon -- I did this with Beef cheeks,
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@BonVivant-- That all looks awesome
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Rolled stuffed Nasturtium leaf -- lamb/wild rice/ golden raisins -- cooked in broth/ shirracha squash seeds
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@dcarch --clever squid ward Nice
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So Olympic Club in SF-- makes a rolled burger on a hot dog bun. So I upped the game. Made a Breaded Pork tenderloin
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Cauliflower Mac and cheese -- tastes like a faint hint of Cauliflower
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Black Bean Tamal w/ green and red salsa
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@gfweb-- I'd be interested to here from him... @gfron1. His thoughts. Before I knew what it was, I had stained hands, nice berries in a simmering pot with honey. stewed down and tasted it ( just a little ). I had no effects , but I'm not going to be using it for a food source. Crazy thing too, birds and those Japenese beatles dont eat it either. HUmmmmm--nature