Paul Bacino

Did : Abalone crusted in Corn Flakes / Parm Risotto / Green Beans This was a pre tenderized steak

Giant lymph node? enjoy

Did some Ramen!! Broth was various Pork parts/ garlic /Onions/Leeks/ Shitake Mushrooms done about 10 hrs cooled and de fatted a bit In the Bowl- Sun Noodles/ sous vide Pork belly/ Pork Loin / marinated egg/ shitake mushrooms/ corn/ green onions

Teaching the Grandson to Make Pizza!! 2 1/2 yrs old

Asian Italian Ravioli Braised beef Ravioli Sauce -- Chxn stock/ Hoisin / Chili sauce reduction Topped with Basil/Parsley and Romano cheese

Mendel C-k I failed the mention, since you brought out the incomplete dissection,.. true that!1 This. had a cap Muscle.. similar to a rib cap.. Boom.. this doubled the ante"" Doc

So I ended up with these Individual Muscles A leg of lamb is way to much for our family.. So I broke it down into IM Last night I cooked the pc, on the right. The one that looks like a tri -tip. Wow was I rewarded!! I used Penzy's Greek seasoning and HerbsDProvancil. Placed on a grill to 120F The texture was like a cross B tritip and Filet..I thought but much more flavor since it is a working muscle> Totally Killer

I usually will Play " Radio Paradise " -- listener supported radio. Its usually good back ground music.. and I don't have to dig through my hard copies or pull up my digital play lists

Sorry i forgot to mention the original recipe was on the spicy side. I didn't mind it!! But for others Thanks

Here is a finish: I Pressure Cooked 30 mins.. defated and cooled over night Re-Braised: Added some Oyster Mushroom!! Finished with Yukon Mashed Potatoes.. these were pretty spicy and a good balance of flavor

So, I'm trying out the Coke Braised Short Rib. These ribs were seasoned 10 hrs ahead, I then browned them and pressure cooked ( 15 PSI/ 30 Mins ) them with the rest of the recipe http://www.chowhound.com/recipes/pressure-cooker-cola-braised-beef-short-ribs-30305 More to come.. I cleaned off the bones and defatted the sauce.. and they will rest over night in the sauce

I own 2 older Dexter's ( we had a butcher shop ) ... They are older and real heavy weights ( they can chop about anything )..I'm sure you can fin older ones on e-bay. My favorite thou is one by Sanelli , made in Italy. I really like the rubberized handle and the Asian blade style..its my go to pizza cutter too I thought I would have you look at the link below too https://wiki.ezvid.com/best-cleavers?id=bng Look at Restaurant supply stores in your area, or a Hobart dealer.. they have alot of meat supply stuff. For knifes for boning

I use this with Modifications. I cut the catsup and use Small can of Hunts Tomatoe sauce, sometimes one star anise is added

Nice Toast.. But it all looks tasty

Chicken Bolognese w/ Shirataki Noodle 1/3 portions each Celery, carrot, onions saute' -- I added 2 strips of Bacon Deglase white wine till reduced Tomato paste - Toast paste... add dice chicken and sugo Touch of Nutmeg S and P and some Italian seasoning Pepper flakes I also added Morel Mushroom and Kale Serve over Shiritaki noodles cooked 3 mins

After a Playing a Game of Indoor Football ( Soccer ) came home to watch some Outdoor Football National Champion ship!! Paully's Pizza Pie The dough is Basic 65% Hydrated AP but this has 30% White wine in the liquid Simple Hamburger. Mushroom with an Asiago Cheese

So, I have been following an Ice cream thread, which calls for nut pastes like Pistachio and hazelnut. The links are for products from the UK , Ie Whynut Any of these available in the USA or a good quality nut paste source. Trying to play with a few of Ruben's ice cream recipes. http://icecreamscience.com/category/recipes/ Paul

Only shot I got over the Holidays!!\ Cherry Cream Cheese Coffee Cake w/ Ruben's Salted Caramel Ice Cream http://www.tasteofhome.com/recipes/cherry-cream-cheese-coffee-cake Sorry started too melt before.. we could set up a Photo

Rib Cap Sugo ...also Sous Vide a Nice Chuck Steak,, 145/24 hrs

Did you buy it and try it ? 1100 watts doesn't seem to bad Paul

Kerry, ever used any of this stuff, for cooking? Paul

I made this stuff.. this weekend? currently in the resting state. I used an Induction Plate, but kind of a pain!! The settings were 140 and 180F I did do a pretty good job @ the 160F/1hr containment. Next time I think I will try my roaster or crock pot with my Auber PID temp. probe I did see the Kitchen aid thing. But I was wondering if a chemist knew of a controlled hot plate with a beaker stirring device that might work. Thanks Paul

Tibia.. I can see that from the flatten end!! So how does one order a Tibia POP Cut !! or Produce a few?

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