Paul Bacino

I dont bake breads--but one thing about these flours. I use about 62% hydrated dough roughly, slow ferment 2-3 days in fridge or cool place ie Wine cellar--and I think they need high heat to cook. Most Caputo ish 00 flou pizza's cook @ 750/900 plus ( I can do that on my grill out side ) But these are just pizza products'.. for me My take : But again I'm begging off to the more experts rumnning around here

Meat Bagel This is a riff from Ditch the Wheat Blog: http://ditchthewheat.com/meat-bagels/ I added garlic and onion saute to the mix of ground chicken Thigh meat Dressed --Yellow onion slice/ Radish topped/ pickles/hot sauce

My first 100% egg with 00 flour-- extruded Pasta

BEEN WORKING WITH ZOODLES AGAIN!! VEGGIE PIZZA on MAMA LUPES TORTILLA First the morning prep: Cut/salted/ placed on papertowels and pressed ( this removes excess water ) In the evening -- added zoodle zucchini,carrots,broc stem, with blk kale garlic,onion hot pepper -- sauted in Butter and Evoo/ deglazed with champagne vinegar and sherry.. reduced heated tortilla in pan, pre cook, add parm chees first then veggies, and Italian seasoning, ready for sauce and broil Dressed with sauce and cheese into broiler Done--my wife loved it and so di I ( Served w/Cade HM cab 2014--big wine , mountain fruit, very smooth )

Polpi Salad Cook in a court-bouilion-white vinegar, lemons. bay and blk pepper corns 1.5 hrs on simmer. Cool and cooked Bineshii rice in reserved CB liquid Sliced-- topped with pickled salad greens -Blk Kale, Radish green olives, and celery Served : Emile Beyer Pinot Blanc

Boneless Lamb Saddle Sous vide 125F/ 1.5 hr Beginning the sear ( Here the Fat on the Lamb was almost better than the meat )

Love the personalization :0) --plus your pictures and posts

My uncle worked for SunBeam--this is what I use, works great

@HungryChris We did the same Game hens, different brand!! I ended up using my clay cooker.. was moist / I also made a stuffing to go inside ( top )--I cut the back out and serve it on that..killer I made spicy green beans ( sauce )- sauté -Garlic, add Sambel and a touch of rice wine, Cornish game stock I sauced the birds with that near the end. Cauliflower mash

@cakewalk I used this recipe: Its labeled a cobbler /but Clafoutis sounded better https://www.cakenknife.com/christmas-cranberry-cobbler/ I used white sugar to dust top and Lurpak Butter for my butter The sauce was simmer cran's in water left over sugar from the 4 T in the cranberry's I kept out to make it/ orange peel zest and a squeeze of half the juice of an orange Mine cooked 30 mins convection bake middle of oven--I cooled in pan for 10-15 mins relesed it from the iron skillet Enjoy Paul

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