Paul Bacino

Bacino's Aged Beef That's what's for Dinner

possibly a riff--on a mini beef wellington Puff pastry (ish )-mushroom dux -foie and a real slice of blck truffle --something on foie to make truffle slice stick? Just a weird idea Sometimes. .I will go to a camera site.. " Flickr.com " in the search box type Foie and look at picturs of others creations and some have explainations. good luck

I spec. it works fine! Every thing I have gotten from them, has been pretty good Thermal IR gun, a few instant read, and two probe inserts.. regular and high heat coupling meat probes But I have not..

Done it all...stove top.. PC..but really like the oven..once you now your temp..for me I can't see making sugo...without a bit of marrow

Most of these lunches are a post holiday use up!! So again nothing special: This was my braised pork shoulder in red sauce, basic bun, romaine lettuce, ( my home-made Pickles ) onion with emmentaler red pepper topper- Lay's wavy

This is a lighter lunch too Spice chicken broth ( pressure cooker made )-- Shirataki Yam Noodles , Gai Lan ( Chinese Brocc ), Lotus Root, chicken, extra firm tofu marinated in Hoisin

A few lunches !! Latey ( nothing special ) Salad Lunch; 1 inch radial cut Tanimura Artisan Romaine lettuce-Feta's greek dressiang ( Local ) Mezzetta Pepperoncini, grape tomato, Lotus root Finished with a Valdeon Blue ( cow/Goat ) wrapped in a sycamore leaf ( love this Blue ) a tad of Edelweiss Emmentaler

I pre-salt ( Usually Kosher ) larger cuts of meat--up to 24 hrs before cooking. Smaller Cuts maybe an hour ahead of time. ?

Here is a new article to add to the thread " The Science of making fresh Pasta " - seriouseats.com http://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html

Just picked it up.. Will get around to cooking and working with it in the next couple months. thanks Paul

Braised Pork Shoulder in Red Sauce Red Wattle Pork.. braised in a red sauce of Nina fresh roma tomato/hunts paste/ butter garlic/ evoo/ local italian seasoning blend/ pecorino.. yes a bit of SUGAR

This was a note my freind sent me- his father is a rice grower in Casale, Monferato, Italy This is where I get my rice: "Hello, sorry for the delay .. happy new year you too! Originario It is a kind of round rice japonica: its small size. Correspond to the same features different rices common popular on the market, as the Balilla and Selenio. I hope I have answered your question. See you soon! --Good in Soup Paul

Had to look that one up... Happy Holidays

After returning from Jamaca: Jerk Game hen Couple commercial prep ingrediants thou: Marinated Game hen in Walkerswood Mild seasoning rub 8 hrs/ Mashers and carmalized chinese broccali and basted with Eatons jerk sauce ( spicy ) that i added to dark chxn stock and butter that i used for basting and Sauce Good heat but a tad to much salt ( commercial society )

BKEats -love your choices Happy New Yr We like to add some sweetness, when our lay out look like yours -- a touch of honey and cranraisens, Best Paul

Vegatable Dumpling Soup in a Pork Broth Broth- this was made from Pork Spine, onion and garlic ( this was for Pozole I was makin )/ to which I added a bit of Picante/ green onion additions to the soup: Vegtable dumpling ( commercial ) Tofu-- I had a quick marinade in Hoisin aged Bok Choy shitake mushrooms ( canned ) sweated leeks fresh green onions I now I have to work on mine making it look like Huiray's _ nicely organized

So here is Pizza Rock in Downtown Vegas!!

Well ..method is fine... To start...but I kinda like cutting mine in with a dough scraper to finish...but that's me..cheers

Just finished eating pizza @ Pizza Rock...I must say this food was some of the best.i have ever had. I suggest this as a must visit eatery.. Their dough crusts were amazing

I would opted for fresh baked..as opposed to reheat..otherwise ..essentially your cook will be a reheat anyway..as to all is cooked before assembly

Fe..franzia..or sutter home...makes a good cooking pinot gris...its good for cooking...I don't get caught up in the..what I drink..use thing..cheers good luck

Possible this Fe---- http://www.reginavinegar.com/products/regina-red-cooking-wine/

I imagine your sauces with red wines are bitter because the tannins are un resolved or is overly oaked. I use white vermouth regularly for my white reductions, not sure why red vermouth wouldn't be a good substitute http://summerfruitcup.wordpress.com/2011/05/02/redvermouth/ Botabox also makes so interesting stuff. May want to read this thread too> http://forums.egullet.org/topic/147290-substituting-or-omitting-red-wine-in-recipes/

I could de wrong..but risotto originals..could be arborio..I use risosuperfino which is carnaroli....which is really a smaller grain

BR-- since you say funk.. not sure!! If you have a pressure cooker..you could try 1hr @15 psi addition but they would be alot differant texture..