Paul Bacino

You know when u nail the crust: Halibut

That looks awesome/ on the prickly pears ( and I knew better ) I thought I could sneak one off easily from the cactus .. doh and those spines are bad. I tried every thing to get those things out, finely I used some sandpaper and abraded the heck out of my fingers..it was the real fine ones.

Made Butternut Squash Vinegar ( Noma ) last month: Butternut Squash--Pickled Diakon- Wild Rice w/ Squash vinaigrette - and Quinoa --topped with cilantro

Made a awesome SeaFood Soup--Lobster/shrimp/clams/Mussels/Scallops-- The broth was a tomatoe base with clam and mussle juice

Breakfast of Champions Everything Bagel/ american cheese/Costco Canadian bacon rounds/ egg ( cooked in micro--with onions /red pepper / jalapenos ( all pre sauted/ topped with spicy mustard. The egg middle-- is two eggs beaten and placed in a small Tupperware container the size of a bagel/ microded 1 min to 130.. perfect for a sandwich The wine is Tablas Creek cotes de tablas-- very refreshing

When Quinoa meets Pho --I ran out of noodles/ had the meat and tendon from Pho..so I added the other grain..Actually turned out well

Try cvarma;lizing some onions with this...if you like onions. WE do red btw great combo

The finished product!! I woke up to this today I appears I have 3 noticeable layers of separation... what the heck is the bottom white layer? would one decant off the top two layers or what Paul

JUST ME... but i feel like its a Canary in a gold mine scenario..the little guppies are alive. and the squash vinegar is awesome..I'm thinking here a sweet potato gnocchi dish..just haven't figured how to make it work

Gotta Love this Stuff!! Sloppy Joe lettuce wrap- I cant even remember all the stuff in here/ but I did add Coleman Dried Mustard ( wow ), pickle jalapeno, celery, onion, garlic, Hunts Tomato sauce

This was something I tried: Cooked White beans Topped with pickled red onion-- I pickled the red onion in my olive salad mix--Capers/celery/onion/olive juice/red wine/Italian seasoning Tortilla

The juicer Besides the juice I add these The process roughly Juice , add in alcohol and starter-- and add a bubbler for 10-14 days Its tasting pretty good, any ideas on what I might use it in/with?

Took the Turkey Carcass --added star anise, ginger, lemon grass , kaffir lime leafs to make a stock/ PC'd it/strained and de fatted Used noodles/cilantro/ scrambled egg/choy/kale/ shitake mushrooms in a marinade

Scallop[s YUMMO

Paul

This neck was toward the bulb side..I think the flavor is richer!! Baking sheet with foil, middle to top rack 375 cook till about 175 ( I don't cook by time, could be 35 mins maybe ). I was cooking meatloaf too.. I then cranked the convection oven to 425, switched the two which put the squash one level up from bottom, allows for a nice bottom crust. Cook till 205 ish cool. was very creamy Put a bit of evoo on bottom, bit of butter on top ( I added that a bit later ).. used a raw brown sugar on top, salt , fresh grated nutmeg, I had some Vietnamese cinnamon . I added too.. Used the seeds from the bulb, added touch of brown raw sugar and salt..cooked those in upper level.. they cook pretty fast and I didn't want to burn them, careful.. nice crunch to the squash

Last Neck Squash- w/ raw brown sugar/ Vietnamese cinnamon / nutmeg /salt Pickled Mushroom Brown Rice

Ground Turkey Thigh MeatLoaf w/ ButterNut Squash Neck Rounds

So of the three..I brought home I let them ripen ( they turn yellowish ) The above picture was still greenish. peeled them/ cubed them and pressure cooked them in a 25% simple sugar mixture 20 min/ blended and used a tamis sieve to rid of fibrous pulp Does taste pretty good.. process in my Cuisinart Btw--way to fibrous to eat raw

The other day we were vacation In the Santa Yenz area at a B and B. Ran across these little devils. I ate them raw had know idea that Quince had to be cook. Doh an ole Mid Western Boy. I did bring three nice ones home and Made a quince sorbet for Thanks giving

Yes- a recent stroll through the Asian market. I also picked up something called Taku Choy, new to me and a cool addition to my soups. Not sure this had it though

Shiitake bowl --

Eggplant with cornflake breading with Taku choy ..marinara sauce

No i dont-

IM=Individual Muscle Think the seperations between a chicken main breast and chicken tender, its a natural separation from fascia tissue. Since Chuck has so many IM, its going to be rough , my thoughts I would consider maybe a short ribs or a round. I have done round cuts that with a longer cook were awesome, or its fun dissecting chuck roast I do it all the time Brisket sounds good thou too Paul