Paul Bacino

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

Daughter lives in ABQ, New Mexico So I picked up some assorted peppers to roast!! These are Big Jim hatch Chile --fairly thick skin nice roasting, easy to peel and chop, mild heat ton a flavor The meat #8 grind ( chuck, brisket and short brisket ) -- just salt and pepper Telemook chedder GREEN CHILE CHEESE BURGER

@Shel_B -- works for me as a Pizza sauce too. Cheers glad you liked it. Paul

Pound or two.. wow that would add a fair of gelatin..lip smackin thou Why not a whole chicken... -- most of my stocks lately have been in a pressure cooker. Water to bones for me is just to cover, what you got, normally. But in PC i have even added non. Good luck..never made MB soup Cheers Doc

I finally finished a dish that @Franci was trying!! In the Beef Tendon thread.

Finally Got around to finishing @Franci

I have about 10# pounds of tri -tip I'm cooking. I prefer my beef undressed, but want to give people an option to sauce! I thought Chimmichurri -- rojo and green / or a spicy sauce But I don't have any tried recipes thou. But open for suggestions and ideas Thanks

Yep!!

I like Rao's too But another- is Cucina Antico ( WFoods)

Got away from Shirataki noodles Messing with dough: 30% AP the rest Caputo 00 -- about 60 g/200 This was a two day rise - cooked convection 450 Not a bad crumb

@sartoric -- I have been messing around with a few brand names.. and cuts I found at our Asian market. These are like ziti pasta, but have the texture of a rubber hose. I think they have fettuccini noodles too. They were from " House Foods " I think Cheers Doc