Paul Bacino

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

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