Paul Bacino

I dont have any pictures.. I have a 1.5 hrs Cabela grinder.. my sausage is course grind.. #10.. natural Hog casing..sometimes I will use lamb ( thinner ).. ( Pork Butt )-- I use just fennel ( Cracked )/ fennel; powder. pepper ( blk and red flake ) .. salt.. sometimes a Carlo Rosse wine.. add what ever you wish.. from there. But that is my traditional. Sometime I will take pictures.. but this is an Italian sausage!!

Getting ready to make Sausage with Roasted peppers!!

Black-eyed Pea and Pork Soup Beans/Peas Cooked in a 3/1 Water stock with carrot/ celery onion/ garlic/ bay/ hard salami/Penzy North-woods seasoning ( cooked/cooled three times ) Later To this Bean/Pea stock I added fresh garden tomato puree Pork was slow roasted and pulled added and cooked 30 mins Add cilantro and lime to finish

Yes..RT...charred leek...what I do.....is wrap it in foil...works great

Weekend entertainment: Beer Butt Chicken -- Morel Risotto -- Roasted Cauliflower

all is true as long as non of that.. juice doesn't push out ( break out ) of the sear I really didn't notice.. much extrusion in these.. Like all the .. juice was pushed under the umbrella of the Activa ( middle ).. and kept inside But.. I could have been doing some pre-game quaffing and just missed it My standard cook is side one .. more than side 2. and as the blood juice.. begin to perk through after the flip.. ill start the finger touch.. usually when the juice begins showing up a 1/3 of the way in from the edge. its close to medium.. " I didnt see that with these Cheers Doc

Nice Suz

Now like rotuts said.. That would not be fun.. and why would I reform those perfect patties.. it would only compress the meat more. Then it wouldn't be an experiment either. ( A little side bar-- my wife said it caused her heart burn.. and would never eat them again ) I noticed nothing-- taste differance or ill effects

Can it be Jaccarded..to help tenderize it a bit/ prior to SV ? I do that with pork cutlets, a lot..rather than pounding them. Paul

Yep.. But this doesn't happen.." the juice stops ..half way ..or that appears to me. I usually cook longer on side one.. rather than the constant flipping. That way I get a nice crust developed

here is the only pre -shot I have

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.?