Paul Bacino

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

Skillet Pizza on the grill

Weird as it may be: Yukon mash/roasted chxn/cherry tomatoes/carrot tops/ darbol sauce/ onions--the creaminess of the potato really held everything together in a tortilla

Italian Sausage and Pepperonata

Beer Butt Chxn Back/ Roasted cauliflower steak/ tomato Olive gremalata/lemon garlic serrano sauce

Italian Meat Boats

I'd like to say--totally impressed by what everyone cooks or eats here. Love to look here almost every day Awesome Job

Tuna Salad- But boy is hard to find Tuna

Very Nice!!

@.33 cents an Avocado Avocado /cucumber/bacon/shallots/meyo/ everything bagel

Light Dinner after a game of Indoor soccer Avo and egg toast on ciabatta

Not sure how high quality, but the depth of flavor and the reduction of salt works for me https://www.amazon.com/gp/product/B005GQYXTC/ref=oh_aui_search_asin_title?ie=UTF8&th=1

Production Mode: 40 Breaded Pork Tenderloins

I don't but I'll see if i have it laying around still ? Here is the concept. There is a wick going into the base of denatured alcohol, so you light the wick, it burns. and the little side pumps air across the burning wick, creating a small focused flame. You can get a very fine concentration with it. You can focus it to pencil lead flame or back it off for a broader melt. Im not sure of a tempering effect though I had another one, that was just a small plastic bottle. and all u did was squeeze the sides. Its pretty niffty. Ill look today

This is what I used to wax dentures in the day.. very fine torch https://dental.keystoneindustries.com/product/hanau-alcohol-torch/ Maybe you could weld it back together!! I know Im late to the party..sorry

This is my east meets west rif: Broccoli Rabe- sauted in garlic,white wine, and pepper flake Stanislaus sauce- quick cook garlic, basil, butter, onion Rice noodles

Put in the Kids bedroom.. Course the kids have moved out and I converted the bedroom into my kitchen supply room

So this is how My chip ( Lays Flammin hot dill ) crusted steelhead finished out: Baked to 125/ finished with a Tzatziki sauce fresch cucumber and dill Over spanish rice with Tabasco sauce

Don't hate the player: Hot flammin Dill Lay's chip crusted Steel head / I did add some Panko and fresh dill too ( pre-Bake )

Finishing up my avacado's: This this was an avacado mash with cilantro lime meyo/ sour dough bread/ 61 c degree egg finished with Merlot salt and malbar pepper

So this is hot we finish out chicken and hatch chilie enchilada with Mezzetta chicago style hot giardiniera

Braised Pork and Avo Toast: