Paul Bacino

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

Braised Pork and Avo Toast:

My second rendition of a Detroiter: This I added Diastatic malt and 72% hydration. But I placed it on a stone, which I don't think was ready to go. Cheese is white cheddar and moz I still like my sauce baked on-- so until i get it closer it is what it is

@rotuts My tomato soup -- We went to Costco and bought the little cherry type tomatoes/ has 4 or 5 different ones including red,orange and yellow. I saute'd garlic and onion, then added a like touch of Proseco to deg laze ( reduced ) then added the tomatoes, cooked till tender. placed in a blender, added some salt and pepper buzzed it and strained it. Pretty easy peasy. The tortellini was made by my Italian friends ancient auto machine. Forgot to mention I cooked them in butter

Hatch Green chilie and chicken enchilada's

@chord--we like that curry packet too. Not sure we get the hot?

Tomato and tortellini soup

@scott123 I really figured this was going to be.. the first pancake on the griddle thing, get a first season on the pan. I didn't expect to much and I needed to see how it preformed. As far as the Sperry ( roundhouse) had 50# bags.. but when I ordered one bag. she called me a cancelled it cuz I needed to Buy 55 bags WTF. So locally I found King Arthur 12.7 . I actually know this wasn't near the deal, but work in progress. I love the comments. I have a few other supplies coming.. --I ordered some Diastatic malt and looking for a higher protein flour ( General mills said a couple ) one was Old Trump ( 14+ ) and I know in that article from the above post u gave a few others. I was going to call IB ..just to ask a few questions But I figured they were getting ready for Vegas ( Pizza Expo ) which I wanted to attend but didn't work for my scheduled. Thanks again " x " thats "Bacino" aka " the little kiss "

Gee .. thanks for all the input @scott123 I did this for my first Detroit red KA 12/7% flour--Sperry ( GM ) / not easy to find 200g flour--65% hydration/ salt/ and canola honey 1 day cellar rise and in pan spread for 6 hrs Pre-heated 500 degree oven Par Baked 2 mins Added my warmed meat--I used Canadian bacon and mushroom Add Wisconsin white chedder ( cubed ) and Provel 3 runs of red Baked 10 mins on lower wire shelve --8 mins upper shelve and 2 min broil cooled on wire rack Post thoughts: I didn't make enough dough for this pan ( Detroit blue steel )/ dont have measurements now. Wasnt to worried about this first test run.. pan needed seasoning Now to check other recipes, flour and Diastic malts Cheers Doc B

The Base: 1 Can of Hunts 28 oz Sauce 1 Can of Hunts paste/ here deviates how people enjoy it in the different tribes--I use a 6 oz/ others enjoy a more paste driven sauce and will add 12 or two 12's I prefer a thinner sauce. Meat with bones is the key/ but you need to be able to access the marrow/ I do pork neck bones / feather bones ( transverse of the spine )/ short ribs/ chops/ basically any other of that type. Here i did braciala.. Season first , sand p/ brown in evoo. careful not to burn. I will then remove the meat drain the fat. ADD butter and evoo ..I then add chopped fresh garlic and onions, cut i then use a white sweeter wine usually ( I think i have some local Nebraska whites ) otherwise I have di asti. to In the days of old we used Piasano Reduce.. u can then add in the sauce and meat Italian seasoning--I have two types one has some fennel/anise--the other is just the combo of dried traditional ( oregano,parsley, garlic seasoning and the such ) \ Depending I do add a touch of sugar. Cook 3-4 hrs / about an hr left I add in meatballs (Thats another day ) Thats really it---sure we can do crushed san marsano ..la te dah--u can do fresh/ i love when my garden tomatoes are on--but in the end my family doesnt like stewed tomatoes , they prefer sauce. Cheers Doc B

This was a RibEye Cap Roll ( so the top muscle of the rib eye ) That I pounded a bit to flatten it out.. inside is an Italian ham, provel cheese, herbs and bread crumbs. I tie it up and braise it in my Sunday gravy sauce.

Braised Brocciala.. with Pepper/kale side

@rotuts-- yep/ left it on Just another texture .. when I do a bunch, I'll take them off and do them separate. I'm not a person of waste

Light lunch: Scallop muscle attached /red roasted pepper/ Balsamic/ Sicilian Evoo

Made a Lamb Pastor tortilla.

@rotuts--yeap..Cheers RT

Here is an interesting idea for those that dont want to cook a full leg of Lamb Turn it into a Glock shank/ and cut the thigh bone to extract all the goodies--So I braised the shank in red wine/ currents. bay rosemary Thyme oregano double chxn stock and tomato paste for 3hrs-- Ill sous Vide the thigh at a later date. and boy was there alot of meat on that shank. I know these pictures are backwards..need to figure that thing out Take out the thigh bone: Take off the top Muscle:

Black Bean Tamale lettuce wraps:

Guess who's doing Dishes

Gee .. thanks for all the input @scott123 Cheers

I did like the blue steel and Cast.. Cant wait to play, now. @Kim Shook-- serious eats has info on cooking Detroit style/ that I'm looking at / I have cooked pizza in a cast iron pan and it ain't bad.

@scott123 This is all new to me. Thanks Work in progress

@Coogles --Works for me @rotuts -- Thanks Just something new to play with

My Bad on this Post!! ( Maybe one of the Mod's, can add rectangular to my topic post ) I wanted a rectangle one .

This is what I'[m looking to achieve.. https://www.smallmangalley.org/restaurants/iron-born/