Paul Bacino

MY Simple Christmas Dinner!! Gurnettrading company Scallops: Pan fried in Grape seed oil, finished with Butter and Bacon / Mashers/ caramelized onions / red wine balsamic sauce

Looks like its this Muscle!! I'M thinking

That is all I got.. It was like the best meat Lolipop.. with the dish you got #3 of those things

Just a single

Seems like a frail looking leg bone? Any speculation at what size animal?

Here is the Dish: Cochinita Pibil - Braised Spiced Pork Shanks ? Braised w/ red onions basted with chili Ancho paste. What cut of THE porker is this harvested from.. Cant be a rear Shank? Where does it come from? what pig size ? What would I ask for to buy it.. its a perfect serving size.. for me COCH braises

Lovely.. Suz!!!

Yes!! I ate it for Dinner!! Its tHAT pc at the top b/ Rib Cap and the eye --tasted like Butter Mix it with the eye of the rib roast, cuz generally that has little marble

It didn't seem like it.. Kerry But I had a hard time cutting through it.. tomorrow I have one left and I will see.. keep u posted!!

Thanks!! I actually tried to cut that stalk with my Knife. But it was tough as wood. So I thought it might be to bitter.. So I pitched it. I'm a big fan of trying to use every thing though Cheers and Happy Holidays Paul

I always wonder what the heck.. a Kalette was NOW I know!1 Its the hair of the Kale Stalk.. best I can describe Damn stalks are Mid evil weapons ..btw The Beef tenderlion of a Kalette The weapon!! Now the Kalette YES..Yummm

This is Pre-New yrsI Need some good luck early Its an Ole southern dish of " Black-eyed Peas and Kalette/Beet top Greens" Or " Coins and Dollars " The Beans were cooked in a Pressure cooker 10 mins/15 psi with Carrot celery, onions,Garlic bay finished with salt and cider vinegar Kalettes--sauted in garlic, butter,Evoo, red pepper,raw sugar, splash of ABC and finished with Ham stock and cider vinegar Pork cutlets added --that was cooked in garlic

I'm so please with this late harvest.. Kalette

Thanks RT!!

BKEats Ravioli Beef Ravioli Filling Sous vide Chuck Roast in Johnny's Jus/ Parm Cheese/ Curly Parsley BK recommended the pirogi press I used an AP flour 100g/1egg plus 1yolk --I did the Atlas to 5 and 6-- not sure which I liked better with the AP.. maybe the 6 " Mikey Liked it " Finished!! Marinara / cheese and Nutmeg

Kayb -- wonder if you had a Jaccard ( one of those Poky things ) things !! You could do a little Jaccarding with the added spice on top the day before.. that's before you cook? Just a thought!!

Onion Soup Base is 2 chicken Roasted Carcasses.. with Celery Carrots Onions and Herbs Cooled and de-fatted ( pressure Cooked 1.5 hrs ) a Day latter I added a well browned chuck roast and Pressure cooked 35 Mins @ 15 psi that stock. Onions - yellow , caramelized with butter , rosemary and a touch of Sherry Base added with onions and Balsamic ( just a bit ) Now I am not a fan of cheese, so I made croutons to dip in.. Rice with stock on the side!!

One thing..I liked about Total Wine Which ...Was our go to in vegas They had workers, that made suggestions on wine!! I found the worker or workers that had my similar palate. Used their suggestions.. occasionally. Good selection and decent value,

Happy Holidays!! Sea Bass Carbon Pan Seared in Butter Beet green tops --Garlic, oil, pepper flakes, Bragg's Cider Vinegar, Home-made stock zucchini and onions--caramelized with raw sugar Yukon Potatoes topped - Garlic/ butter/ Oyster mushrooms/ Morel / Balsamic/ stock Wonder flour

This is the result of two Costco carci, oven simmered 8 hrs @ 250F ( usually cook at about 375-400 till just perks then turn to convection bake covered and 250F ) with carrot onion celery, Bay, pepper I cool defat , the next day, this was a result of a reduction by half

Here is the Look!! Maybe consider a wine cooler from Wine enthusiasts Too Good luck ... Doc Paully The front is square and the back is slotted so, bottles wont fall through

Inside Diameter --- 4 x 4 by 6 " deep Holds Pinot ( Burg ) and Cab ( BdX ) bottles fine!! Remember.. your bottle should tip down slightly

I bought some real reason able wine racks at Houston Wire Works.. a lttle fwi http://hwwwire1.site.aplus.net/cgi-bin/mivavm?/Merchant2/merchant.mvc+Screen=PROD&Product_Code=06130&Category_Code=WRC&Store_Code=HWW The 144 was only about 130 bucks I have 4 and they work great..just sayin. I have custom racking too. but these awesome

Looking to make ravioli for the holidays!! For about 20 people. I have a tray maker < the aluminium type. But seems slow, So I was thinking rolling pin types. Looking for 1 1/2-2 " maker I looked a Repast http://www.repastsupplyco.com/products/ But looking for suggestions?

RT These need a bit more temp.. it helps with that amount of Marbling. Let me clarify .. also. I don't eat this stuff that often. Will probably add a bit of porcini powder or truffle salt also.. when I go to cook. Cheers Doc