Paul Bacino

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:

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 .