Paul Bacino

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

The continued Shirataki Noodle experiment: This Tofu Noodle: Marinated ( macaroni noodles ) in a tomatillo sauce w Corona Beans/ Pickled carrot/ Maple Bacon/ chili flake/ parsemilo- My least favorite texture noodle .. cut.. just weird

Making soup--I Most of the time use the liquid. Just made some Royal Corona Beans fro RG --I soak for 3-4 hrs in Onion /garlic/ Sage/cooked bacon maybe Bay. Times I add olive salad juice some times Raw sugars I usually pressure cook my beans-- these beans took 35 mins. I finished. I do believe .. that using bean liquid increases external combustion

@cyalexaThat's exactly what.. got me going. Finally my tomatillo's are setting. Early season just got the husk's btw 1hr puffs them nicely but a bit chew is still . I finished mine in the soup for another 15 or so Cheers

So..today I'm pressure cooking my dried corn./Pozole I soaked it over night..in garlic and onion with Olive salad juice The first 30 min cook@15 psi was not enough..going another 30 mins

No not really .. that I noticed. Boiling is something I do to remove (the smell ) something I read, how to cook them. The Marinating is to infuse some external flavor. ( I use chili paste, soy ,hoisin sauce --as other examples for marinating ) Tofu: I usually buy plain noodles.. for tofu : I cut open the Tofu box, cube what I need and put the rest in Tupperware with a bit of the liquid . to use in the next few days. But ( me ) I would cook the noodles first...about 2 or 3 mins. drain/ rinse -----> then add in your flavorings and tofu.. then warm to desired temp. For quick prep. Cheers Doc

Well.. I don't get the whole feed dogs raw meat thing.. but heard that organic rabbits are raised to feed to dogs raw? But this rabbit I got from, a local butchery Braised Rabbit Ragu w/ Shirataki Noodles Traditional ragu..I also added heart and liver, to the braised rabbit. Shredded it and made the ragu. Using fresh garden tomatoes Boiled noodles in water 5 min wash/ drained and added them to my tomato puree to marinade..over night. Assemble for dinner next day!!

Monday Grilled Bison Burgers Bison was sourced from Fresh Thyme --Charr grilled eggplant, grilled onions/ garlic, fresh sage, parsley and picked ramps. Finished with Whole grain mustard and home made pickles ( too tired for a finished shot!! )

I just found out that I have elderberry's.. thanks to you guys!! Cheers

Thanks @Thanks for the Crepes and @cta Oaxacan Mexican culture uses these bowl types for making Stone Soup -- a fish stew that they add 800 degree F stone into the soup to help finish the stew. Make sense with the gourds. So nothing would crack. Maybe with fall approaching us in the Midwest USA. Sounds like a idea. Cheers x Bacino = the little kiss

Looking to source bowls similar to these?

Had some Ayocote Beans from RG's XOXOC project left. Soaked the in water with garlic and Bay for about 4 hrs. After that I added them to a pressure cooker with fresh garden Tomato puree, and fresh herbs for garden. Also add Shisito and Cubano peppers. Cooked 15 min @ 15 PSI AND CHECKED THEM. These beans are a little more hardy and needed ( at least ) 15 more mins.. still a bit el-dente. but holding shape. Another 10 would have brought out the creaminess. but I was OK. In my freezer was either ( Reindeer, moose or caribou sausage )-- one of my patient's. lives there and brother is a camp pilot. Turned out pretty decent

First of the 2016 season BLT San Fran sour dough bread, Dukes Mayo, Purple Cherokee, apple smoked bacon

Sorry!! I had to do it!! and post it Beer Can Cabbage Head of red Cabbage/ in a beer butt chicken holder--used the inside cut for a spicy mustard slaw Cooked on my flat/ I basted it with a chicken stock ( original recipe was BBq sauce ) I dont think it does anything cus outside charrs The can is filled with Ultra beer ( my wifes choice--I added butter too ) The cooked cabbage!! Outside layers create a nice char.. once you peel the outer leafs ) Side service!! Pretty good..would do again!! Cooked about an hour at 400 degrees

So.. did a rif off Serious Eats " Turkey Burger " http://aht.seriouseats.com/archives/2009/11/the-burger-lab-turkey-burgers-that-dont-suck.html Ground drk chicken meat, roasted eggplant ( this brings great moisture to the party ), roasted garlic and onion. Maggie and Soy This time I added uncooked cauliflower rice to the burger

Not sure how to rid ..my self of Anna's Quote Chicken Back Ramen Pressure Cooked Roasted chxn stock -- which I had a roasted chicken last night, SO, I cut out the back and re braised in the stock to ADD TO MY SOUP. Noodles are shiritake, with cauliflower stems, green onion, yellow summer squash, fresh sweet basil, Thia Basil , chili sauce, and a 5 min egg