Paul Bacino

Pizza: Fontina, Romano, Artisanal Bacon ( Local ), Mushrooms --home sauce

Parted out a leg of lamb roast . We usually can eat a leg of lamb, so i dissect out 2 roasts and grind some left over for burger. This was a roast Sous Vide 4 hrs @135 finished on the " Big Kahuna " ( Outdoor wok ) served with Tators and corn ( Not shown ) Seasoning - Penzy Turkish, fresh parsley, rosemary and garlic

This yr.. I'm removing.. all suckers in my Tomato plants!! 5 varieties of tomatoes/ 8 peppers / Kalette seeds / 2 Rhubarbs I do like Herb s

Thought that was a wooly pig in the first photo

FAUX PHO Eye of Round, Spicy tendon, Thai Basil, Rice Noodle in a Chicken /Pork Broth w/ chili paste,Lime and Hoisin

Pork Belly Sous vide in a Asian sauce with green lentils ( braised in Pork broth with bay thyme, onion and garlic..little bit of brown raw sugar with a side tomato salad in a sherry vinaigrette

So I have been a bit neglectful.. and my Kalette plant sprouted what appears to be a few bean pods. Any help would be appreciated, are they edible? Ideas ?

@scubadoo97 I use fresh dry scallop.. .. just before i cook i =====> salt In a cast iron pan @325 ish -- rubbed with a paper towel w evoo.. not much oi l( wiped dry )and my pans are well seasonned I place the dry scallo[p in the dry pan ( dont, move.. just wait ) It takes awhile,, but u will know when carmalization occurs.. liquid releases around protein.. give it time Opaqueness. 1/4 way up the scallop add your garlic butter flip .. you are done by the time you plate

The Scallop

Braised Lamb Ribs Lamb ribs,, seasoned in a Turkish Penzy seasoning ( vacuum sealed w/ orgainic brown sugar ) . braised ( 10 hrs ) , de fatted and re into lamb gravey.( over night ) , a mashed potato , also a garlic oil added.. micro parsley

Copper River Salmon Cakes Chopped Copper River Salmon/Pickled Fiddlehead ferns/lemon zest/mustard/ Panko / egg yolk topped with raw sugar and rested over night Made sandwich with Meyo ( Dukes ) and Pickles ( Bubbies )

This weekend: Morel Mushroom Hot and Sour Soup Rich chicken broth ( browned Bones )- Soy, white pepper, white Vinegar, bamboo shoots, tofu, blk wood ear, morels and egg

Picked some Spring onions yesterday. Some were getting a flower head. Check this meat out in the flower stalk..

Spring Ramen Fiddle-Head Ferns, Blk Morels, Asparagus, Flank steak, pickled ramps, Garden pepper ( Hot ) all in a Poultry * Turkey * broth I'm using Sun Noodles here

So.. I still play recreational soccer. One gets a little hungry post game!! So this was my dinner Black Morel Mushroom/ Romano Cheese on a Ciabatta Bread

This is my set up!! I went with a 2/1 Sugar ( Demerera ) / Kosher salt / Ginger/ peppers/ fennel/ garlic Does one need to trim tendon? Below ready for the Bag O game --- rest till next weekend f

Ray @huiray How long would you say to cook tendon? PAUL

This was the link I wanted to post!! http://icecreamscience.com/roasted-pistachio-ice-cream-recipe/

There is a current Ice cream topic running in here. Home-made Ice cream 2015- Look at that!! also here is the link of one of the participants http://icecreamscience.com/homemade-salted-caramel-ice-cream-recipe/ Let me find it!!

What is the Ratio of salt and sugar.. does one expect in above recipe ? Rather than just salt Gonna cure today!!

@Anna N Don't know till i try it!! Never made just a dish from tendon For me, when I eat Pho soup.. that is one of the things I loved to eat in the soup. The texture is wonderful,, gelatinous. So when I saw it on sale I bought it.. knowing I could find a recipe to cook em... I'm sure the key here is to make sure they a cooked fully

Mine were on SALE !!

This might be of help!! http://www.yummly.com/recipe/Red-Braised-Beef-Tendon-902123

Yesterday, I just bought some too!! Sauce looks like a lot of red pepper flake.. I think it would have some acidy and sweetness I make one with chili paste, rice wine vinegar and green onions I will probably use. posssibly add some Gogeejang ( sp ) ..lord forbid some catsup ..tomato paste ? Like to see what everyone else has to say I'm going to PC mine I like it. -----> But I dont have a slicer ?

We like to finish most steaks.. after cooked with a good salt. Pink flake or Grey