Paul Bacino

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/

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.