Paul Bacino

Yes Love those beans!! Can you just plant.. those from Rancho Gordo?

Scallops and Veggies in a Red Curry sauce

Scallops

@DavidRoss-- Nice.. gonna try this

Pan Roasted Quail ( S and P )/ Fregula in a wild turkey ( as in animal peeps )stock/black berry Gastric

Salsiccia with onion and Sriracha cannellini beans -- An Italian sausage I get from our Italian club/ sauted onion separately/ used a canned bean wash and simmer in Sriracha--Combine

Cauliflower Gnocchi in a veggie broth with peas and carrot noodles-- so actually the gnocchi held pretty well, I roasted the cauliflower, using mostly florets/ squeezed the crap out of it ( moister reduction ) placed it into a food processor and 00 flour Blitzed till it came together, rolled it and then froze it. It was a bit grainy..so next time I might use a tamis or process it longer then add flour

Playing around last night made a snack Crispy Polenta cake w/ sambal and Shisho

Chxn in Arrabiata Sauce w/ tomato/onion/scapes/leek with Garlic scape mash ( my scapes are looking good ) Inspired by Pasquale Sciarappa

@rotuts currently I'm just doing durum wheats, semolina, and 00 flours So I haven't explored into other types yet, but Farro was what came to mind first

Arcobaleno AEX 10 @Okanagancook One awesome machine-- expensive, but very versitile/ thou some times I wish I had gotten the one with the automatic cutter. But for me this is fine

I have that very same grinder. I haven't got into using it yet. Thanks for posting on this maybe it will put a fire in the behind-- My plan : I have a pasta extruder that I plan to use it on. Not much of a baker at least for now Thanks PB

First Hit on Copper River 32$/Pound Polenta with Asparagus lemon sauce Salmon with Blueberry gastric

Made some Corona Bean soup These being so big, I soak over night and PC them for about 30 mins test and re pressure...these went another 10 mins.

@liamsaunt Nice salad and sandwich

Little Foie before dinner --Hudson Valley/ rhubarb/ cherry compote on Brioche

I think Brownes Trading company is a good source-- Recently had the Hackleback ( to salty for me ) the White sturgeon ( my Fav ) and the classic Sturgeon. But I bought those in Cali.

This gets a fair share of my Culinary group support: https://joyce-farms.com/pages/heritage-poultry

Mini Penne w/ Ramp Pesto/ pickled ramp Bulbs and Celery / Crispy Morels

I was kinda thinking wrapped shiso leaf with pickled diacon/ carrot mixture inside.

Two different grips: This grip, for pull back is used for larger ANIMAL Dissection For a smaller dissection.. I use the lower , but may change the hand or finger position, for primal cuts. I have a fair amount of knives, for different applications, this is just one.. Just make sure your knives are sharp, and use what is comfortable to u . Like for chicken breasts

I think the key is my egg wash has a 25% dilution of water, in the beaten egg so it doesn't get to gummy. Then I have a gallon bag, with seasoning flour. about 1C. I then add seasoning in there. I usually just add Lowry;s or sometimes a Cajun seasoning. Shake them in the bag to coat, pull them out and shake them in my hand or a little strainer to remove excess flour, fry medium heat, till brown then flip. The other key is I let mine dry out a bit in a paper bag, that way you don't have excess moister in the shroom Cheers Doc B--- let me know if u need anything else

They are a Morel Mushroom that we forge here in Nebraska, WE like them fried in Kerrigold butter, like wash of egg, in a flour with a little seasoning

Just an Old Pan of Mushrooms

Mini Penne/ Asparagus in a lemon butter sauce/ topped with Parm and heavy cracked Blk pepper