Paul Bacino

This was more a 10 am bite: Cranberry Clafoutis with Ricotta and chip IceCream I dont bake alot--but when i do i bake---i do it with Cranberries " Mis Amigos "

Leek and Mushroom Tart 1/3 C Cooked leeks 1/3 C Cooked Chanterelles –cooked in butter/evoo/garlic/white wine/salt/pepper 1/3 C Imported Fontanella –grated 1/3 C Black Italian Kale- sliced thin 1t Italian seasoning 1t white pepper Dash of salt 8 eggs –beaten ¼ Heavy Crème Mix all together pour in a buttered glass pie pan, cook 325 convection for 25 mins, shut oven and continue to bake 8 mins. Cool and slice. Add Franks Hot sauce

Pozole w/ grilled jalapeno's

Chanterelle and Bolognese Pizza Made this for New yrs but to fat to make it.. made a few days later..so dough had a 5 day or so ferment

@rotuts RT Well u get two brass extruders of your choice.. I got the buccatini 4mm..i believe, the linguini 3 mm and the chitara--textured spagetti ( sp ) 2 mm\ so I bought 1 extra--they have about 160 dies that can fit these machines Happy Holidays Paul

Santa was very Good this yr!! and bought his selve an Arcobaleno 10 extruder First Batch of Buccatini/ 100% durum ...I made this in about 15 mins from start to finish

@btbyrd "using culinary essential oils (inspired in part by Dan Patterson's book with Mandy Aftel)." I just got some.. to play with not sure what I'll do

Tomatillo Chili Tomatillo's, white Onion, garlic, artichoke lemons, adobo seasoning, hatch chili.. stew pork, triple stock, topped with Radish tops ( close to epezota ), onions and radish ..fire roasted Peno

Butternut Squash w/ Pork Taco Roasted squash ( roasted in Reynolds wrap on grill ) cleaned with Tamis to finish / Prk Blade and rib cut in Pressure cooker ( 45 Min ) -lime/scallions/ cilantro-Northwoods seasoning/water -- Jalapeno crack/radish/ cilantro/ Shiracha

After numbness goes away!! Try aleve or Tylenol for injection site or post muscle discomfort Really avoid eating on your temporary, I say nothing sticky, crunchy for sure. If you can stay off that side , eat what you wish. Pasta is good. Remember Don't floss around your temporary and if it comes off try Vaseline, or call the doc Good luck Bacino DDS

I use 5k and buy "dimmable" format--cuz some of my cans have that option. Buy what i can from amazon..I have bought Superior and other companies Kris Davis. But pretty costly I enjoy good lighting in kitchen and try to find natural outside light.. for best food colors

Option B : Golden Mountain Spicy Beef Pho

@scubadoo97 velveting technique -- always liked when Martin yan, used that word with his accent

@David Ross David-- this is a derivative from ( https://bestbyfarr.wordpress.com/2009/03/29/spicy-beef-tendon/ ) - -follow their lead and add what you wish...btw it reads backwards The greens are Bok Choy and my beef stock Wierd as it was is just ( Kitchen Basic unsalted ) but by the time you add in the spicy tendon and heat that for awhile, you get awesome collagen injection to fortify the broth. Lip smakin and easy peezy. I could make a complicated broth, but I find also---> what works good, is I have an Asian Pho restaurant and their spicy beef broth is far easier to use in dishes than the time it would take me cheers Doc B

Made a : Beef Tendon Ramen The tendon was cured: Salt sugar/lemongrass/kaffir line/ hot peppers for a week---washed and sous vide 10hrs 145F in Sambal and rice wine vinegar I used only the tendon attachment for this dish

Scallops w/Gizzard Butter Fond

Lacks some marbling-- I don't buy.. but looks different to me/ than usual

Sunday Gravy: I like a lot of sauce good for dippin Bread!!

Costco Lamb Roast - cooked high heat 500F calculated 25min per pound shut of heat a keep oven closed w/ Montreal Seasoning I brought the wine the 96 Cornas was spot on with the Lamb

I cheated today: ( Left over ) Ordered large Pho/ with half noodles to go !!

Franco American does..btw

Stuffed Pepper Beneshii Rice, carrot, scallion, celery , hatch chilies, garlic, grass-fed beef s and p Sauce from tomato/ pinch of raw suger/ Lea Perin Worchester

Traveling with a 4 month old and 4 yr old. Looking for some solid food recommendations for lunch and dinner here? TIA Paul

Yes it is my own recipe ---- One of my chef buddies recommended that T and T Actually the texture was awesome... the fillets are 3-4 mil thick