Paul Bacino

Now I'm bumping this thread.. Help ideas? Would like suggestions from this group? I have found some great eats so far. I need to start writing them down. Speak easy steak house , I ate at was awesome. Cant remember the name. Paul

If your in Marshalltown for any period of time.. Try Zeno's my relatives started it. Pizza place..like now other..in my Opinion I grew up in Marshalltown and Taylor's is a great choice!! Cheers Doc B

Nice Job Raymond!!

March Madness! Butter Garlic Rosa Maria To the Finish!!

Farro Soup A mirepoix was the start, I cooked the Farro separate with Bay garlic and Onion and combined the cooking liquid with a Killer gel stock and finished with "Slap yo Momma" ..hot sauce

So I subscribe to Vegetarian Times. They had a recent article " Ramen Revival " with in the article they had a few ( Ramen ? ) dishes . The Names I will add below!! I think these were all made with Instant noodles. You could probably google the recipes if something interested you. Green Curry Ramen Bowl Ramen lettuce wraps Chilled Cucumber soup with Ramen, Asian Pear and Avocado Ramen in Miso Broth Spicy Ramen Stir-Fry w/ Broccoli,Tofu and Mandarian oranges Might not fit the the Topic, but food for thought. Cheers Doc

I love it.. Its always on our Sat shopping list here in Omaha

This was the Shiratake Noodle and thank you for the compliment!!

K.. Dave I know this is weird.. But I did a Mussel broth ramen.. Since you said you were into the Salmon

RT http://www.foodnetwork.com/recipes/alton-brown/buffalo-wings-recipe.html Basically Steam 10 mins.. cool on rack at least 1 hr in frig.. cook 425 on rack 20 mins flip another 20 mins. I used convection bake I allow as much circulation around wings as you can. Then toss in sauce you wish

Sounds Good!!!

Made Alton Brown Baked Crispy Chicken wings!! For the UFC Diaz fight!! I dry rubbed these, first!! Sauced w/ Fraanks Hot Sauce /Louisiana hot sauce and Butter -- touch of scorpion pepper ( Half were left dry rub only )

So Had a Ramen Dinner!! The Broth --I stared the day before / so I can de fat some of it ( Basic a Serious Eats recipe Alot of pork parts besides the cross cut shanks/ and chicken legs ) -- But I added extras. Shiitake Mushrooms, Nori , Miropoix, parsley. a touch of sugar , and a touch of Hoisin I get Sun Noodles The pork was Chashu -- braised and Sous Vide and crisped up for service also we cooked a small loin to slice My friend cutting the servings The dish _ Soy Egg/ corn/ two porks / mushrooms and scallions served with a spicy pepper on the side

This is my my high heat crust.. not a fan of balloon crusts

If I cook " 00 " This is my high heat pizza set up!!

I make pizza all the time,, My standard pizza crust.. is 65% Hydrated AP flour cooked on a sheet pan @ 450 F in the oven, Totally crispy every time!!

Currently I'm reading "Ivan Ramen" This is a Shiro Ramen recipe. But according to many ramen shop owners you take your ramen recipe to your grave. My goal over the next month would try to present this ramen. to the topic thread. Cheers Paully

Years ago I gave up Diet Pop ( I never drank regular pop ).. starting on lent.. never had one in 10 yrs at least. Sweets was another one.. which Made me reduce consumption by a ton!! Now I wish I could cut out Chips and salty snacks..Yikes

KInda Proud how this Pork Culet turned out -- we again call it a " Tenderloin " I did just a bit different but like the result: Pound the center cut loin Flour and season -- I used an Italian blend/ S and P Egg White wash Now I usually just dredge in Corn Flakes .. this time.. I Lightly pounded in the Corn Flake topping Rest 30 mins and Pan fried it I finished it plain with Mustard and Onion side of dill pickle -- to late night for final pic!! Killer crispy

I love Mash Potatoes with scallops...

We love making tomato and onion salads Mine used baby cherry ( I think these were cherubs ) white onion, I use garlic salt, House blend of Italian seasoning/ fresh basil, Red wine vinegar and Lemon juice. Yes a touch of sugar sometimes.

That don't look choice ( But that cut I have seen good marbling ).. but what ever you do be sure to defat those things. So cook.. either of the above ways or you can braise those things too I would need to remove a good amount of that rendered fat, I have fat separator glass. Then cool medium with the ribs over night and reheat. Another thing if you over cook them they will turn to mush.. sous vide will prevent that. Pressure cook I'd almost do 30 mins @15 psi but I have done 40 too Braising you can touchy feely .. if you wish Just my thought

Been playing around with different alcohols ..in pizza> This is a 65% Modelo beer ( only liquid ) crust made with AP flour .. I find it helps give me a better crumb Enoki Mushroom cooked in clarified butter, sherry and stock Bacon is a Costco .. no hormone , Labeled Canadian Bacon Sauce is arrabbiata Cook pizza @ 425 6 mins--undressed bottom rack/ dress and cook 12 mins top rack

Been playing around with different alcohols ..in pizza> This is a 65% Modelo beer ( only liquid ) crust made with AP flour .. I find it helps give me a better crumb Enoki Mushroom cooked in clarified butter, sherry and stock Bacon is a Costco .. no hormone , Labeled Canadian Bacon Sauce is arrabbiata Cook pizza @ 425 6 mins--undressed bottom rack/ dress and cook 12 mins top rack

Oh the things .. I do for my wife!! Eggplant Bolognese w/ Shiritaki Noodle Brown Mixture of Ground chuck/onions and garlic ( drain ) plus herbs De glazed with white wine/ reduced / add Tomato Paste / home made jar tomatoes I roasted the eggplant @ 450 F diced added to pot and cook additional 30 mins Happy Valentines dear!!