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Everything posted by Paul Bacino
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I pre-salt ( Usually Kosher ) larger cuts of meat--up to 24 hrs before cooking. Smaller Cuts maybe an hour ahead of time. ?
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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
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Just picked it up.. Will get around to cooking and working with it in the next couple months. thanks Paul
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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
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Cooking with an Italian mag, need some clarification
Paul Bacino replied to a topic in Cookbooks & References
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
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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 )
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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
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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
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Pizza recommendations in Las Vegas
Paul Bacino replied to a topic in Southwest & Western States: Dining
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Well ..method is fine... To start...but I kinda like cutting mine in with a dough scraper to finish...but that's me..cheers
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Pizza recommendations in Las Vegas
Paul Bacino replied to a topic in Southwest & Western States: Dining
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 -
Eggplant Pasta casserole--need advice ASAP: cook ahead or not?
Paul Bacino replied to a topic in Cooking
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
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Possible this Fe---- http://www.reginavinegar.com/products/regina-red-cooking-wine/
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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/
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Cooking with an Italian mag, need some clarification
Paul Bacino replied to a topic in Cookbooks & References
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..
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I think I use 100 g flour to 1 egg plus one yolk..
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Dessert: This is an Up grade version of my Dragon Fruit Granita w/ Scorpion Pepper ( I added Pomagranite seeds )--Topped w/ lime zest--------> Yumm addition
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Wierd as it Be!! This was a result of my wife hating Carbs!! Osso bucco with Yam Noodles: OssoBucco was S/P amd floured and browned -- Miropix leeks carrots celery ( garlic )/ parsley -- deglazed with a ribolla gallalera wine ..and commercial cucina sauce added. Cooked open top Yam noodles and bok choy--boiled in a bit of red sauce/salt and Hoisin
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Kenneth -- "Plus, the "deckle" (is taht what the outside flap is called?) comes out very differently as well." Yes --if you get a chance and source the " Rib Cap " which is rolled and tied. All by it self , its awesome
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Pearl onions..cooked in bacon fixin grease...finished with butter..demagure sugars..a potato water