Paul Bacino

Please some un cooked !! TOO

liuzhou ---- Mushroom Recipe Please?

Belly Bolognese .. nice!!! tdig

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!!

You might try using Buttermilk.. for your Ricotta. I dont think i would use limes.

I always look forward to that first BLT of the season.. great pleasure. I prefer Purple Cherokee tomatoes.. now a dazed

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...

We all love..pictures..welcome

Probably my best beef work 30 day wet/ 30 day dry Majinola strip beef ( BMS 7/8 ) w Rosemary Bacon Jam

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

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

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

Very Nice !!! Shelby

My First Copper River Salmon of the season Pan seared and served w/ a Green Garlic Parmesan sauce / garden Asparagus and Green Beans

Well then Grissini by " Bacini"

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 "

Those making chicken stock and want clarity Consider rafting your product!!

I made sliders out of my roll!! Each cut was width of Bacon Worked pretty well

Done..

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

If you do a long braise.. most of what marrow . would be devoid of flavor. I would think

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

One thing I like to do with mine..is put two wooden skewers in the tail to keep the tail straight.. I steam mine first.. about a minute--this helps set the protein and makes removal easier fro the shell Then broil

My thoughts only.. My technique is cook side one.. flip and as soon a blood pushes through on side two in about the 1/3 thickest spot take out and rest should be close to medium rare Good luck