Paul Bacino

To Date: This is my basic go to chicken stock-- Homemade from a combination of a roasted chicken carcass and a whole chicken ( all organic ) Simmer 1 hr-- remove the whole chxn, cool to handle and take breast meat off and thigh..I check the temps of my proteins so breast is 155 and thighs slightly higher.. cool/ and use that meat for other applications. Return and simmer 4-6 hrs/ cool / defat the next day/ Then reduce that by half and place in quart containers.. best chxn flavor/ fairly clear and great mouth feel From this I can make - ( I know its not pork or beef based Ramen or Pho ) / but you were using chicken.. really flavorful stuff. A bit off topic. but other ideas Cheers Doc

Bean Soup Cannelloni Beans/ Carrots/ celery/ leeks/ Killer chxn stock/ tomato gravy/ parsemillo

--really? Just watch.. the dude from " Dirty Jobs ".. chasing chickens all over Florida ( maybe that was Miami thou )

https://vimeo.com/32758577 It appears, bag sous vide or combi-oven or convection cook.. Ultrasonic the fries in the bag ( I have one of those ) Then double fry!! Anyone done this? If I get some free time soon it might be work experimenting

Scuba.. For me!! When simmering meat and bones for a stock, there are two end goals: flavor and body. Flavor mostly comes from meaty bits (either whole pieces of meat used in the stock, or from bits of meat stuck to the bones) and aromatics. The flavorful compounds found in, say, a little bit of chicken meat or an onion can be extracted relatively quickly and are largely temperature-related: they get squeezed out as soon as muscle proteins are heated and contract, or plant cells rupture and spill their contents. Once those compounds are extracted, extended cooking doesn't change things much. Body, on the other hand, comes from the conversion of connective tissue (mainly collagen) into gelatin through the application of heat in the presence of moisture. This gelatin gives the broth a rich, mouth-coating texture. The process is dependent on both temperature and time, and the two factors are inversely related: the hotter you cook your broth, the faster you'll convert collagen into gelatin. I just think the long time would mute any initial flavor extract. I have never done a side by side. just seems to work in my head. Cheers. Basically my second cook turns in to gelatin with a we bit of flavor.. think those old fashion.." Knox Blocks "

Been make two stage soups stocks lately. First stage is for aromatics.. which I will simmer for 2 hrs or so. My second step is then to place all this in a pressure cooker and cook for 1.5 hrs. this is more a gelatin extraction phase. with just a bit of water, not much. This is what I make my Ramens with combining.

Also I always cook the scallop on side 1, longer. I would say 1/3 a way up turning opaque, quick flip. warm and serve. last ones I did I put instant potato flakes on mine..just a curve ball. not that I recommend it..

I personally would not recommend VINOTEMP, the customer service is very poor. If you have a problem. I would get more than an 18 bottle, I have a dual zone from wine enthusiast. These don't run on compressors and are very quite. I think mine was a silent 24, an older model, similar to below. http://www.wineenthusiast.com/wine-enthusiast-silent-18-bottle-dual-zone-touchscreen-wine-refrigerator.asp I don't plan long storage in these littler cools, just keeping whites and pinots chilled. Longer storage you better get larger capacity or if you have a basement passive storage has worked well for me. Paul

Here is a better look of the whole dish!!

Note: This is part of an extended topic that became too large for our servers to handle efficiently, so we've divided it into shorter segments; the preceding part of this discussion is here: Dinner 2014 (Part 7) Wild Alaskan Salmon brought to me by my Patient/ with a Jasmine tea Glaze Farro salad- Pomagranates, pickled golden raisins, orange segmants, lime zest Japanese sweet potato mash Crispy leeks I served this w/ 2013 Chateau Lestrille --12$ wine a must buy / mostly Semillon/ this has a wonderful acidty that will go great with many dishes Cheers from SNOWY --- OMAHA

Huiray-- the lotus root I see is always white.. ?

No..RT..this is something I stumbled..across..looking for a mint jelly..now is has a nice sweetness...compliment Ed by the spice and cognac

Costco rack of Lamb Slather in a Maite d butter with Rosemary/Apple mint Serrano jelly ( Crosse and Blackwell jelly/cognac/ dried peppers ) and Yukon golden potaotes with sous vide trumpet mushroons (4hrs/90C ) Base Butter was a combo of garlic/worchester/cognac/lemon juice/Sand P Crappy shot but during the work week no time for to organize--the set up Cheers Doc

Well..I think only a good Pozole...could benefit from a little knuckle and spine

RT-- Yes..u are correct... But real easy to do .ie I have some microwavable flat bowls, about 5 " in diameter/ I scrambled a raw egg/ add the chorizo/ salt /pepper Microwaved it 1 min..perfect circle everytime You could get more volume with 2 eggs but I dont eat much

Anna I had some organic Parsley left ( I just washed it) _ one bunch with stems( every thing ) / squeeze of one lemon ( have a press, for good extraction )/ pinch of course salt/ Now I used Costco Tuscan olive oil ( just enough to get it mixing ) Blitzed in a Vita-Mix till emulsivied Did taste really good.. --and seems to be color stable btw--I bought your Spiralizer too ( thanks for the tip ) Cheers Doc

So I usually dont post here.. but have a slow morning Darn dry blew a breaker and need to get on roof to clean vent..But its frosty Breakfast of Champions Omelet using Corkscrew Wine & Cheese..chorizo/ sous vide ( 4hr@90C ) trumpet mushrooms seared/Pomegranate seeds/ Sriracha/ lemon parsley puree

Might try..doing..a Trumpet mushroom...I cooked halved muskies..90 c/4 hrs...pretty dense...I might be able to make mushroom noodles..if I do them whole

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