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Paul Bacino

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Everything posted by Paul Bacino

  1. Bought Japanese Whiskey I bought the Kaiyo products/ didn't get the Peated though
  2. Paul Bacino

    Dinner 2019

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

    Dinner 2019

    Got the same ones!! Vintage tupperware, we got tons. MY wife sold it for yrs
  4. 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
  5. Might look into these. My Smaller Eruo is going belly up
  6. Paul Bacino

    Dinner 2019

    @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
  7. 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
  8. Well this is my Posole in a pork Gaujillo base but not dressed up yet
  9. 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
  10. My daughter lives in ABq...NM completely chili driven.
  11. 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
  12. Sugo w/ polpette
  13. Paul Bacino

    Dinner 2019

    Just fried in Crisco Chicken
  14. This is a new Batch of the Royal corona's
  15. Welcome Not a baker here
  16. Paul Bacino

    Dinner 2019

    Cod and the left over Yukon garden potatoes ( getting to the end of storage )
  17. Paul Bacino

    Dinner 2019

    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 '
  18. Paul Bacino

    Dinner 2019

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

    Lunch 2019

    Rhea Drmmonds Asian Zoodle salad
  20. Paul Bacino

    Dinner 2019

    @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
  21. Paul Bacino

    Dinner 2019

    My Pan seared Halibut / with ButterGarlicMash in a tomatoe curry broth
  22. Paul Bacino

    Dinner 2019

    Caramelized Onions/Yukon kale potatoes/Scallops/Bacon/ cilantro
  23. Paul Bacino

    Dinner 2019

    MeatBalls with Challah bread: First for me added a bit of sweetness to them Garlic, parsley, romano, italian seasoning salt pepper/ bread egg
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