Paul Bacino

SteelHead ( Trout ) w/ Lemon Basil Vinaigrette Salad-- Tomatoes/ Romaine Lettuce/ Feta/ Red Onions / Cukes/ Red Bell

Currently my Ingredients-- I'm working with I cant find the bread local-- so will use Baguette ( Tribeca/ Killer bread ), I'm making the Mojo pork ( with Pressure cooker/ I'll use Cara Cara Oranges ), Simplistic Boar's head ham ( No Cure ) , Home made garlic Mayo ( From Ivan Ramen ) Bubbies Pickles (Kosher salt cure/ dill and a bit of heat ) / Batampte Mustard -- Might even add a bit of Mortadella I agree with u-- finding a good pickle. I might even make my own

Did Paella Shrimp, lobster, chicken, mussels clams, squid

Use----- WineSearcher.. it will give you a good idea of prices around the USA

Kegger

OregonMushroom

Roasted Butternut Squash Soup Actually Pan fried Squash with Garlic and Onion Home-made Spicy Broth --for some spice Topped with Ricotta ( nutmeg ) Pistachio's Sweet Smokey Paprika

Tried to Make Cuttle fish fresh pasta Ravioli: (Pasta, ricotta cheese, cured quail egg) 100g Ap Flour 1egg 1 small packet of ink -Had a thickener The pasta was really dry- I put it together in a ball and Vacuum sealed it Took it out next day.. and it wouldn't even roll through @ 1 Atlas roller I thought the packet would have added liquid.. so I didn't add any additional oil water or yolk. I ended up rolling it by hand Here was the dish

Just got a new Panini press --Cubano's for me

White Tuna / Pickled Diakon/ Carrot / Chili Paste/ Shisho Leaves

Finished my Dish: Fresh Egg Pasta 141 degree egg Bottarga ( Grey Mullet Roe ) Quail Egg Gummies Topped with Fennel Pollen

I probably wouldn't.. but a pressure cooker would help if u chose http://www.hippressurecooking.com/3-pressure-cooker-nutrition-myths-that-just-wont-go-away-till-now/

Awesome!!!!

Bacino's of course!! Just kidding ( no reviews from me ) .. Have only had there heart pizza

Two that stuck my interest was..the cauliflower one and Diakon Radish one.

Ramen Noodle Carbonara w/ Alba Truffles

Nice--I ad Libitum all the time too!!

Meet the 50/50 -- I wouldn't do this often--but I want to see the effect of increasing the fat content of a burger, and slowly grill to render out most of the fat to see how it would turn out. This was chuck and the fat was all the hard interstial stuff Cooking--does show the rendered spaces The end result --

I personally Like these guys!! http://www.stanislaus.com/products/real-italian-products

With a Husker Win!! I brought out the big Guns. Early Spring Bass and Northern Filets This was double dipped in Flour, Lawrys Garlic salt, Lemon zest, pepper and sweet Hungarian Paparika Hot sauce of Mayo/Franks blend!!

Cornish Game Hen Adobo/Pepper/Garlic/ Basted in Deschute fresh hops IPA Porcini Mushrooms in Savory Herb Plate Dusted in Truffle Powder Paired w/ 99 Pio Cesare Borolo

I miss bounty Harvests --Like that @Shelby We have little to no Pheasant/Quail in my area any more. Rural Omaha area

Angus Beef Cooked reverse sear/ Weight about 3# Pre salted 4 hrs before One of my best efforts

@kayb -- not easy to get a 7 Bone chuck roast any more here..atleast!!

I ate a whole roasted scorpion pepper accidently once. I had two waves a gastric crisis. that buckled me over. Turned me white and thought I might get sick. I had originally thought they were Habanero.. ooops Tomato and Pepper soup