Paul Bacino

Picked up a Snakeriver 2.5# bone in Ribeye Cooked reverse sear --225F / about 2hrs to a temp of 122F Rib Cap section -- a slight miss had to bump to 250, time issues

" U talking to me " Good pictures, but writing skills decrease significantly Just kidding , best B

@Neely _-- This was end game of Easter Gravy, hope your was good --This is the gravy with Rigotta stuffed shells Buona Pasqua ( a tad late )

@Neely Rack of Lamb-Pork feather bones (cut frm- transverse process of the spine ) Pork shank Sorry--did need explaining , but a guy needs to cook

Getting ready for Pasqua Gravy

Breakfast Tators Onion, bacon, sundried tomatoes

See later posts: Not a WET scallop...Sorry https://wildalaskancompany.com/blog/wet-vs-dry-scallops?srsltid=AfmBOorkCAxa8a7SCAuBoqcuoeD88pGq85zEbE1hPb7fu3gIkSyVcrrO

So, Jonesin for some scallops/ but they were 40-50$ /LB --Went to Resturant Depot--25$ lb ( Captains Call ) NO TSP added---cooked on beef tallow Pretty killer Scorpion marinated cauliflower w Asian brown sauce too

Greek Salad-- I make my own ziki sauce--chopped cucks, lawyers garlic salt ( pre drain ), lemon juice, zest, white vinegar, dill

Salad _ Patty Bacino's vinegar and oil dressing, chicken, avocado, tomato, green onion, cucumber, with also tomatillo sauce laced with scorpion/Thai chili water

Chefs choice-- seasoned with Penzeys Northwoods Fire ( Killer stuff ) ADDED NOTE: +2 The "tail end" or "parson's nose" of a chicken, also known as the pygostyle, is the fatty, triangular part at the rear of the bird where the tail feathers are attached. Here's a more detailed breakdown: What it is: The pygostyle is the bony structure at the base of the tail that supports the tail feathers. Other names: It's also sometimes called the "parson's nose," "Pope's nose," or "Sultan's nose". Culinary use: Chicken tails are a popular ingredient in some Asian and African cuisines, often used in snacks, dim sum, stews, and soups. Taste and texture: The meat from the tail is known for its rich, umami flavor and is often described as juicy and flavorful. Appearance: The meat from the tail is a darker shade of pink, indicating the presence of myoglobin. Fat content: The tail area is known for its high fat content. Not a common retail cut: While it's a delicacy in some cultures, chicken tails are not commonly found in retail settings in the West. Cloaca: The cloaca is an orifice used for urinating, defecating and also for mating. Not only is the Cloaca the end of the digestive tract, but it also shifts and folds back to release eggs without allowing the eggs to become contaminated by faecal matter.

Ckn Parm -baked panko crusted ckn/ WF 365 Spicy sauce/basta

Avo Toast/ 5.5 min boiled egg/Tabaski sauce/ my pepper powder ( Medium hot )

Momofuku Packet Noodles w spicy chili sauce with margarita mussels/ parsley

@liuzhou--- Where can i get these broths, Recipes?

blueberry/lemon scones ---done by weight Sally's Baking Addiction https://sallysbakingaddiction.com › Recipes › Scones

Pork tenderloin roll!! \ Sundried tomatoes/roasted garlic/spinach/ cooked shallots/goat cheese---season with slap ur momma ( first ) cooked to 150 F The finish!!

Cont'd Nut crusted SALMON ( Cashew )

Burger Time "The Blend" The Cook ( only S and P ) The Bite

Pita Bread/ Guac with lime-/poached egg---Hot Sauce/paperika

TdeV--- These i cooked w/ a wash of egg, to bind-----> mixture of, parm cheese , light dustin of Lawreys Garlic salt, topped with Breggs 24 herb seasoning, bake on wire rack @ 425 approx 15-20 I made a marinara to dip ( not shown )

Thanks RT--btw had a marinara to dip the strips in too

Zucchini Fries w Macadamia Nut Coated Salmon

Rigotta Turkey Roll in Zucchini Ground Turkey fried/garlic/spinach/ ricotta /parm/ nugmeg