Paul Bacino

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

http://www.seriouseats.com/2013/06/the-complete-serious-eats-guide-to-cooking-lo.html I used this to help guide me through mine..

So the finished braciola dish..

I see a lot of Fatty's being consumed lately.. Nice I think my patch is ready to go!!

Max--its funny you "harvested some garlic mustard today" ( here the claim is--- its a noxious weed ) I just learned to identify it in the woods while out shroomimg\ this week How do you treat it? when you used it?

Gravy

My Modern take on the Braciola Morel Mushroom/Provel/Parsley/Fresh Bread Crumb--Yes in a red sauce Already Browned and in the Gravy

Agreed..

RT I think this was about 14 lb It did have a nice fat cap/not to thick/on the point ( so no )-- what I liked about that one ( Brisket ) the Flat was pretty thick and looked really good. No Pictures--Cuz after mushroom foraging and crappie fishing and drinking really late..just to dame tired

Paid 4.99/lb for a full Packer Brisket..last week.. it was awesome The Flat cooked really nice ( I actually shredded it ) attached to it.. the Point Muscle.. I CV'd for later I