Paul Bacino

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/

I turn to you all for some help. I internet ed and came up with really nothing for making a Detroit style pizza.

Bought Japanese Whiskey I bought the Kaiyo products/ didn't get the Peated though

My rife on TakoYaki Balls: ( Just one Cookbook ) Yukon Mash with Sriracha/ Octo Balls/ topped with a spicy hot sauce

Got the same ones!! Vintage tupperware, we got tons. MY wife sold it for yrs

I might suggest you checking out customer service too..I needed a part from one company and couldn't get it resolved. But its a smaller one, so I took the hit, then bought from a different company Doc

Might look into these. My Smaller Eruo is going belly up

@chefmd Posole in a Guajillo Chile base was the thing this week, similar to yours. In addition to cabbage and radish ( here ), I will use onion and epazote or Mexican oregano..also hot sauce of choice I'm currently fermenting some cabbage in gochujang and stuff to use, next time..raw is just to hard New version Old Version

Thanks @boilsover Think I will work with hand papers.. I started with 200 grit. Would u suggest coarser to start. Is very laborious with the 200? Cheers

Well this is my Posole in a pork Gaujillo base but not dressed up yet

Correct ---wine moment YES for the fall roast .. We go to the Corrales area cuz They live in Rio Rancho and its not to far. I'm making Posole today..with the hominy.. I'll shoot a pic later. Cheers Doc

My daughter lives in ABq...NM completely chili driven.

BTW -- get the Hominy

So, this can from my family store. Italian butcher and specialty The steel im not sure. Has some deep pitting, I have a rough finish starting. just need a idea on grits/stones and polishing I have 1000/ 4000 grit shapening stones/ I have a lathe at office with buffing type wheels. that also has a sanding mandrel

Sugo w/ polpette

Just fried in Crisco Chicken

Diced carrots

This is a new Batch of the Royal corona's

Welcome Not a baker here

Cod and the left over Yukon garden potatoes ( getting to the end of storage )

Menudo Cleaned the tripe 3x boil / pre-cooked hominy/ make a triple bone stock using beef/pork and chicken in PC cooled over night I then the next day PC'd the tripe/ and hominy 40 mins till tender in the stock and then added Guajillo sauce-- cumin/oregano/garlic/onion/ pepper corns/ guajillo peppers and some of my garden raised dried peppers '

Scored some decent Veggie Tamal ( Black Beaner )--Add veggie salsa/ with triple hot sauce

Rhea Drmmonds Asian Zoodle salad

@ElsieD-- Sure Halibut prep- I'm lucky I have patients that bring me product, line caught from Alaska. I prefer a thicker cut. So I piece them out. First I dry the filet on paper towel, make a dry-wet-dry mix , Flour 50% / Parm cheese 50%/ I use a Cajun seasoning in it too - then dip in egg mixture ( I have S and P in it )-- then in Panko. Rest 2-3 hrs The sauce- Saute' garlic #1 chopped ( I had Confit'd some ), onion #1/4 diced, ginger Small peeled knob- in Evoo, add tomato paste 2 T toast, add red Curry T ( Mine was from a can--Maybe MoyPloy/ I used Maseri SP )/Cocconut creme or full flavor C Milk ( I used 1/4 of a can add Kiffer lime leafs/ and some of my stock 1/2 C/ I used a pressure cooked Chxn stock and I added dried red pepper. Cook this for a while. add a squeeze of lime toward the end and some cilantro stems chopped finely. Yukon mash--I have confit garlic/ butter/ cream/ onion sprouts Plate- Mash potatoes/ladle of the sauce around/ Pan fried Halibut on top-- You can also cook the halibut in the sauce ( Poaching it )-I like the crunch factor I think Cilantro is great to finish Cheers