Paul Bacino

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

There is so many different Muscles..in a chuck roast/ I would either part it out into IM and do those separately or look at a different cut that is a IM ---. Maybe Tri-tip Thats just me. Me I would do 150-155 cook and check as u go say 12 hrs/ 16/ 24. I do rib caps @ 145 and I think they would be to red .

Its was a good day for FIRE Pit Fire Trinadad Scorpion Powder And the Chili--we used Ms Grimes Beans Home made King Trumpet mushroom and also Pickled Jalapeno .. everyone for them selves with the powder.

Turkey Burger with Big Jim Hatch chilies

Post Soccer Meal Ciabatta bread toasted w evoo/ rub garlic/ top with roasted tomatoes/ chorizo..Onion /basil --loved the sweetness of the cherry tomato roast

Hatch Green Chile Stew

Recently Returning from Balloon festival!! NM Daughter is Vegan--So I Made BBQ Yellow eyed Beans with a beyond brat Weenie

I dig this music as I scroll.. thru the pictures. But I dont think its the above Mushroom

Game Day Chicken Nachos on shisho leafs

Maybe this: https://www.cooksinfo.com/steamship-round

For about 2 medium to large purple globe/ roast till completely cooked ( i used my grill @ about 375 ) should completely collapse on one self.. BTW poke holes on top to pre vent ( Boom otherwise ).. This may take about an 1 hr to roast So 12 Oz's cooked meat--roughly----> add 2 T flaxseed -- this has to bloom over night in the eggplant mix---then about a 1/3 cup of oats in a processor with what ever else you would like to add ( mix Patty place on a silat ( non stick ) it will be a bit gooy dont worry ( allow to set in frig about 2 hrs then bake...this will dry them and set them a bit BTW..I'm doing Cashews next time Cheers Doc