Paul Bacino

RT After 1/2 bottle of zin/ not sure / I did.. I think it adds a bit of sweetness, along with the honey Paul

March Madness Pizza I play with a few recipe's this one had some white wine in it, 67% ( 7% white wine in the 67% ) hydrated AP flour/ 1/ 4 tSAF yeast/ 1t salt/ and a bit of honey-- this was bake in a slight amout of olive oil in the pan---so it kinda frys Toppings--Red Wattle Ham/bacon/mushroom/ romano Served with a Bedrock 2013 Old Vine ZIN-- which is Yummy

my Easter Dinner wasn't much, cuz we had to much other things going on But the Ham was a Heritage Red Wattle Ham complete with cracklings

Kinda Wierd!! But was really good Bean and Lentil Torta I cooked a flour Tortilla/ and topped it with homemade baked beans/ RG Project beans/ lentils.. that little Q'ness from the red beans added some nice sweetness the crust was crispy underneath

Seafoam Salad--Norm I like that idea Buona Pasqua

Meatless Friday (Jammin to a little Uriah Heep ) " Easy Living " Royal Corona Bean Soup

No.. I think he means.. sweet to dry / lighter to bolder / white to red http://en.wikipedia.org/wiki/Classification_of_wine If so, then we have a few wine Boutiques , that do this. Personally I'm thinking its marketing, helps the novice / drinkers Cheers Paul

Nice box..of. Shrooms. Max

http://www.tienda.com/

yep.. BTW.. these were really good .. I'm glad I got a chance to eat them

So here is what I did. Boiled the Wild Gooseneck Barnacles/ cut the foot off and used a scissors to slice up the skin to the top Made a simple Parsley salad with lemon vinaigrette topped with cleaned Percebes ( they were slightly gritty --Nice tooth polish )

Just gottem.. What would you do? They are very briny, I'm thinking a pasta dish

Rotuts I don't do a meat sauce... But I do make meat filled shells Fry which meat you wish.. I usually use cow with a bit of garlic onion, mix in cheese a bit of bread crumbs and chopped spinach.. an egg or two mix add S/P and fill

The near perfect stuffed shell" Kinda like a cannoli 4 cheese and Rosamary bread with my Sunday gravy ( but on Sat ) FINISHED

RT This recipe: Best Ricotta you can get Mozzarella-- Can use fresh.. to much water thou Asiago Reggio above Ratio's is what I have Nut meg fresh grind salt /white pepper /sugar and Basil/ 2 eggs maruzze - is large shells MY home-made sauce

Quattro Formaggio maruzze In its raw stage!!

Cont'd with our recent Halibut purchase Bacino's Halibut Cioppino I used the term lightly ( Cuz i like it ) Made with spot prawn head stock/ roasted tomato stew ( last year's inventory )/ Halibut seared in Tomato Evoo with garlic/ and the basic Miropoix

What recipe did you use.. IronChef?

Going to be in KC.. around Crown Center. Soon I will have my staff, so I don't think, I'm wanting a glamour's sit down. WE recently did the Rieger ( was pretty good ), Extra Virgin ( may not be for this crowd ) --Possibly thinking Tannin ( cause we like to taste wine. Probably not P and L.. unless it is highly recommended Plaza might be OK--I know some new stuff has opened Not thinking BBQ, would like some good Mexican ideas if possible.. probably lunch. Ideas? TIA Paul

Halibut is Here!! Spicy green beans-- High Heat/Evoo/ garlic/mirin/Sambel pepper Le Puy green Lentils -- cooked in Miropoix/ spring Onions/ garlic and Bay Halibut seared in Evoo/Butter and finished in oven with HdP

Max -- what is your Tarimisu/ recipe and set-up? Cheers both look nice

Killer Deal @ WF Monk fish for `14$ Braised Kale/ RG Alubia Blanco San Juan Iturbude GTO beans/ pickled veg/ Monk fish butter basted in a cajun season

RT.. Nice For some reason..I prefer larger orifices

I might add just a 1/4 C of water.. might help later in separating the fat layer.. later? Interested to see how it goes. I have done the pressure cooker with ..little to no water.

Morning from Omaha 3/13