Paul Bacino

No.. RT ----Not frozen in my experience .. the meat contracts. on the outside.. first.. which in turn.. pushes the juice up in the middle up.. causing the Bubble effect. Its probably not blood, but juice of fats and all

So I was having company for the opening Football season. One of the local food store had Hamburger patties on sale. So, I opted to use them 85/15 chuck. They were only probably 3/4 " thick. When I got them home.. that seemed like a wimpy thickness. So , Idea Lets fuse 2 patties using Activa -RM-- so I treated one side ( dusted like a chicken breast ) - put together, and place them in frig for about 2 hrs.. to meld Took them out about 45 min prior to cook. Then off to my flat top to cook.. usually these thick burgers 1 1/2 icnches, get a big blood bubble in the middle, even if you dent them prior to cooking. What I notice with the Activa-Rm barrier in the middle , this really didn't happen. thick the meat juice collected just under, that in-side half. So i flipped and cooked side two. Really was amazed how uniform they cook and how the juices real stayed inside. No pictures as the game was on. Just thought I would share. PB

BonVivant --- "I removed the hook from the eels's jaw" Good idea Looks wonderful!! Cheers

Paul BacinoLove working with Garden Produce: Stuffed Wild Rice Peppers in a Cherokee Tomato sauce: Wild Rice steeped in herbs: Rosemary, thyme, Pineapple Basil-- then mixed with Mazy White corn, Zucchini, carrots, celery, red pepper, onion , garlic.. cooked in a Cherokee Tomato sauce.. most of this is from my garden!!

Coo.l..how is your photographic skills... [emoji41].....Welcome

Shelby -- do you flash cook those noodles ? Looks good!!

Thanks!! Huiray So with the addition of " palm sugar, turbinado sugar " You sweetened the pot to make your sweet Black Vinegar. So just " Black Vinegar " is more versatile , and I can adjust my own sweetness levels ? Correct I did pick up the book to try.. btw cheers Paul

huiray -- That broth looks interesting, Gonna search out this Black vinegar. If you have any additional tips.. let me know. The Hocks are not smoked correct? Thanks Paul

Finished : Zucchini Lasagna Zucchini- slice thin/ salted/ drained and pressed 6 hrs to remove excess water Bolognese -Carrots/celery/garden onions/ ground chuck & neck bone meat/ garlic/deglace with vermouth/ add whole milk cook/ three different tomato based ingredients ( touch of scorpion pepper ) Assembly - alternate Romano or Parm/ Kraft 5 italian cheese/ Bolognese with layers of Zucchini/ baked 325 for 45 Mins

Bacino Bolognese!! Carrots/celery/garden onions/ ground chuck & neck bone meat/ garlic/deglace with vermouth/ add whole milk cook/ three different tomato based ingredients Going for Zucchini Noodles with this.. salted and pressed over night

Thanks for the Crepes --- Wow, Thanks for sharing !! I'm with Darienne Best Paul

For me.. it was a great addition to drinking wine. So there you go!!

My Block.. for general use knife. I would say my two blocks the blades are side slide.. as when I put them to rest. I try not to allow the blade edge to run on the wood. but just rest at its final inserted place. Otherwise.. I do have Magnets for most others ' I would say as long as the blade doest glide on wood and just rests.. little damage would be done

You can Raft.. as above!! But I always add a protein like ground chicken breast. put in a food processor with you egg whites.. maybe add a touch of herb .. baste the raft occasionally Don't know about the color change.?

we have been wrapping in foil.. a bit of Oil , touch of water and a bit of salt and on the grill!!

HUMP Day Dinner!! Spaghetti and Meatballs with Sugo Gravy

I personally would think the addition of some aged protein.. would be nice. Maybe a bit of Rib Cap But that would be costly!!

I Think my ratio for salt is 1/4 t per pound of meat-- when added in a mix

These two I use a lot-- I really like my Sanelli Cleaver.. it has a rubberized hand.. which provides an awesome grip!!

Here is my set-up!! It peaks @ about 650-700F I use both IR heat and Natural Gas

yes!! RT

Last Nights Side " First batch of Beans from the garden " Two nice pork neck bones fried, add Maple bacon and onion fry.. added beans fry add pork stock ( I think I just added water here cooked and add a touch of White vinegar..Nice!!

Sounds good!! I use my grill all the time!! Here is one thing to consider. You can usually get a nice crust, but not always is the top of the pie cooked correctly. I have found trying to get the plate closer to the top dome really helped me out.. ie maybee lift it with some fire brick. But if this is not an issue for you... then forget it Cheers and happy cooking

I'm wonderingh if you aged it for 5 days ..it would really age

So I poached some Monk Fish in Beurre Monte which I added Pineapple Sage and Capers Plated over Japanese Sweet Potato Mash Finished with a bit of fresh lemon juice