Paul Bacino

This was a Pork Adovada /Mama Lupe shell Hatch chili seasoning/ Beer and all the other additives

Mine is Sugo!! Like this..

Chitarra Extruded Pasta

I keep shopping at Antique stores looking for a cabinet , to use. No luck yet

Forbidden Rice Noodle Ramen Lotus Foods makes a Ramen Noodle from forbidden rice ( Black Rice )--Quite different than a Shiratake ( Sp ) type noodle. But the other day I slow cooked a Cabbage head in Beef stock and Maggi-- I used the broth to make this: Beef Cabbage Broth/ Shitake mushrooms( Balsamic and Yashida infused )SousVide Turkey breast/Beef braised carrots/ 60C egg yolk/ pickle Jalapenos --Forbidden Rice Ramen Noodles Coriander leaf

Chuck Roll 4hrs@140/ I feel I got the Meat thing DOWN Btw--I cut the roll horizontally thru the middle/ much better showing Btw

Uovo e Fagioli

" New " Thermapen IR Its a combo Insta-read and IR all in one

https://www.myhumblekitchen.com/2013/09/best-zucchini-recipe-ever-zucchini-crust-pizza/ My modifications here: 50/50 cauliflower/zucchini crust--Killer

Wish I had better access to bread like that!!

On the Big Freezer Clean-- found some Butternut Squash Ravioli- Topped with Stewed veg melody

@cakewalk--- forgot to tell u I added and egg also

I grated in a food processor 2 zucchinis. pre-salt 15 mins or so./ squeezed the heck out of them in a tea towel about 30 mins later/ then changed the tea towel. to a dry one and placed on a tray and pressed with heavy cans for about 4 hrs..to really dry it out. Then in a bowl I added the shred/ then asigo cheese about 2/3 C/ followed by almond flour/ garlic and Basil and then spread it on parchment..Par baked 20 minas @475 in Bottom of oven on a stone After the dress I moved the Pizza stone to top of oven to finish

Zuccini Crust Hamburger Pizza The Shred The Dough--dried Zucchini/Asiago cheese/ Garlic /Basil/Almond Flour ParBake 475 20 mins on a stone Topped with Proval cheese/ Sauce/Burger The finish The Slice:

Yes-- Not much this yr. But in past--I have used it to give up --Pop/Sweets/Chips

@ElsieD--nice plate..i want some ?

" Porko Bucco " - braised--Standard Veg-- I then deglazed with a Chateau de Payne Vigneau Sauternes.added tomato products /capers /bay thyme

Possible-- I notice it has the sweet component. Which kinda had me

One--- Now closed restaurant " Harr's Waterloo " .. Used to make a veal Schnitzel which had a sauce on top. Before they closed we went out to get some info on the " special sauce " :). All I got from the server was it had cheese in it. So , I suspected it was a Morney sauce. The sauce was light brown and had a touch of sweetness, they sprinkle Paprika on top of it. I spec so mustard was add. Any ideas. Thoughts? Which cheese. TIA Paully

In the Midwest we call these things " Pork tenderloins " Pork Cutlet ( Center cut here ) and Cornflake Breading Make bigger than the Bun and only Mustard/onion and Pickle--Side of Chips Likey this:

So, out looking for a pork cut I wanted to use. Stumbled into the bargain bin --bone in pork steak 1.09 /lb And so it began ( Pounded, jaccarded and rubbed with mustards and Horseradishs ) rested this way about an hour Then the breading ( standard method )--I used Progresso and (YES ) I added Shake an Bake ( extra crispy ) as the crumb Rested 4 hrs or so till dinner/ then into cast iron with Butter Plated: Smashed red potato with topping sour cream chive, parsley onion , lemon juice/ I made green apple sauce / steamed broc/ and a slice of lemon to finish

My " SuperBowl Wings -- Penzey Southwest seasoning night before/ cook 375 30 mins or So/ baste with Frank's/ Louisiana/ Butter/ tough of raw sugar the 10-15 @ 425.. Wings cooked on a rack and Basted every 10 mins--Out to the grill for 5 mins--Bluecheese dressing

Love my Jaccard..Thank u for the recipe too

Bryan, A personal friend!! http://www.flannerybeef.com/