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Everything posted by Paul Bacino
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This I must try.. which Book?
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Things are looking good.. Folks Miss working in the kitchen, spring/summer pretty hectic!!
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Please some un cooked !! TOO
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liuzhou ---- Mushroom Recipe Please?
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Belly Bolognese .. nice!!! tdig
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I jumped in on the Johnnyseed band wagon!! I know they are not cheap. But excited to try them and I have a garden that needs something new in it!!
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You might try using Buttermilk.. for your Ricotta. I dont think i would use limes.
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I always look forward to that first BLT of the season.. great pleasure. I prefer Purple Cherokee tomatoes.. now a dazed
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I got my first shiso plant growing..I live in Nebraska. Its just starting to grow, I have this in a 12" pot. cant wait to play with this stuff.. last post in 05...
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We all love..pictures..welcome
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Probably my best beef work 30 day wet/ 30 day dry Majinola strip beef ( BMS 7/8 ) w Rosemary Bacon Jam
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Love Sundays to Create: My rif on a Carbonara dish Dinner for my SON So.here is the BASICs Prosciutto cups-- baked 15 mins@375. Cool Sous Vide egg-- 63C/1 hr Pasta-- Latini die extruded pasta..linguini Sauce- green garlic/creme/parm
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Get a 375 ml bottle...drink half your wine...pour into that bottle your un drank wine..place in fridge..may help your problem...but that factor is based on structure and balance. Based on fruit/tannin and alcohol
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Crappy shot and prep ( post whining ) That being A Pinot tasting Caprese Soft-shell Crab sandwich!! The [purist will hate me..BUT Crab dredged in Rice flour and Cajun season and fried in Clarified Butter Tarter sauce/ onion& tomato( marinaded in Red Wine vinegar plus stuff ) lettuce and a toasted Hoagie Bun
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My First Copper River Salmon of the season Pan seared and served w/ a Green Garlic Parmesan sauce / garden Asparagus and Green Beans
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Well then Grissini by " Bacini"
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So playing around with making pizza!! This is a 190g/300g AP flour dough with 1/4 t yeast and 1/4 t salt and a spot of honey --Slow rise Par baked 9 Mins @ 450//Below is the finished results AS you'll see you will get three textures with this design--End Crust/Side Crust and Charred ends ( the center ) The Crumb After the pre-bake I dress the pie and cook another 10-12 mins/ I use a high rack and a low rack to get my desired finish ENJOY--The "O " as in Bacin" O "
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Made a turkey roll Wright Bacon --Top layer Turkey thigh ground/ hard garlic salami/ fontina cheese/ chedder/ Red devil sauce/ parsley/ ritz crackers Smoked 2 hrs w/ mesquite wood
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If you do a long braise.. most of what marrow . would be devoid of flavor. I would think
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Today's Healthy Lunch Wild Rice * hand harvested / Pink Shrimp marinated in white wine and Black Pepper and Scorpion Powder/ grilled asparagus/ in a sesame lemon vinaigrette with Pumpkin seeds. .Damn I couldn't find my golden raisins