Paul Bacino

Home-Made Spaetzle w/ Ox-Tail Ragout ( I use Ox-tail Loosely ) These Spaetzles--- I pulled off a wooden board

Grimaldi's on rainbow

I used to use leave a stone in my oven too..to help buffer oven temps, and help keep the food away from the , element heating. Now I just raise the rack according to what I wish.. or use a heavier wessel closer to bottom. Back to pizza making!! I like stone and use them But I also can make a killer pie on aluminum sheets--- and raising and lowering according to what I like-- Lower at first and then to the top for a finish- Carch--I don't feel we have drifted into Oblivion

Could be a Rocky Mountain Oyster -- for all I know This was the only link - got https://www.facebook.com/pages/Florida-Mountain-Turnip/162239563874652

RT Here you go!! http://www.berkshirefinearts.com/02-01-2012_legendary-florida-mountain-turnip.htm

I'm excited to give these a try, they just started shipping them Monday. I was told by a friend these will be the best, so I called them The average weight is 2 pounds, they are grown in the mountains and not harvested till after 3 frosts to develop sweetness. The owner says just boil or steam them -- mash and nothing else. Good for a side dish for the holidays Excited I am, anyone ever had them? Paul

rather than buying them? Making them shouldn't be to hard? I just remember eating Pho with , I'm sure pre-package meat. The texture seems like a finer grind, or meat that has been whipped/stirred slightly for lack of a better word? paul

So many pizza joints..just put their pies on aluminium rounds. Which then steams the crust..

Seems like been on a pizza role lately.. Both making and buying. Is it me? probably When I make pizza at home, immediately after cooking I cut the pizza, then transfer my to a wire rack. This way the crust of the pizza doesn't get steamed. Then you preserve that nice crust you make? I know I understand the different pizza styles, with crumb, chew and thickness. What I prefer is not a limp pizza crust? Thoughts? What type do you prefer? paul

I saw that.. and immediately thought of you RT

You need meat ( possible find some real Italian sausage.. meat..with bone marrow of beef..) I use things like Pork spareribs, country style ribs --feather bones ( spinious processes of the vertebrata ) chicken back bones Heck the next time im headed to little Mexico and buy for back bone of pork

Those that Participate is this thread..Thank-you

Kim Shook " Paul – I’d love to make scallops like that. How did that work – getting the breading to stick to just the top? " For the scallops -- standard breading --dip in flour -into egg wash -into potato flake --allow to set and dry a bit more in frig about 1hr. Before frying I think i did a 50 /50 butter olive oil --it doesn't need to be smoking hot your just tring to cook the flake.. then finish in a 425 oven Cheers Paul

When I cook my longer sauce tomato ( type sauce ) ie Gravy stuff.. my meat sauce example I always drain the juice for the can of San Marzano whole tomatoes. .For example Cook the sauce the extended period.. I usually do a cook -- cool -- cook method. But I will add back in the fresh juice of the tomato ( in the re-cook ).. you tend to mute the flavor in a longer sauce and I think it needs brighting up a bit Paul

I know when my sauce is getting close.. when you get those glisening fat droplets on top of gravy.. I always say it the little Retzyn crystals forming : http://hsionline.com/2005/03/24/what-the-heck-is-retsyn/ Otherwise I use short ribs, and other bone meat.. that needs that braise ( loosely used ) time

I roasted half of my crop of German ( orange with a little red ) Tomatoes that I peeled..in the oven @ 225 F till dried and concentrated with onion celery .. then a bit higher heat to finish .. I think I went 275F The other tomatoes ( I did add a couple Celebrity reds ) --I just sliced and cooked on the stove with a little Sutter Home Pinot Gris white wine Cooked those till it reduced slighrly Put everything together and ran it threw a food mill to remove seeds and skins and fiber ( reduced that ) What I liked about these tomatoes is they have a great acidity and sweetness . I used salt and white pepper tt I then sauteed small diced carrots carrots in butter. drained added to soup Garnished with lovage and a sprinkle of Cayenne Add Pretzel bun croutons

I looked at a Stalk today.. Trader Joe's had it for 3 bucks You know I almost pulled the trigger on 2 of their 3 dollar products .. today 3 buck Chuck too dC how was the Stalk ? Artichoke ish?

Finished German Tomato /Carrot Soup w Lovage and Cayenne Pretzel Bun Croutons

Special sauces..don't upset us. [emoji219]

Welcome

Waffle iron ..sweet Nice What variety of Tomato ?

Scallops coated in a Potato Flake AND HERB MIX Potato in Black Forrest Ham Powder ASpare-a grass in rock salt

Prawncrackers Where did you get your molds? I have the silicon molds and never have achieved that color? But I have only made them 2-3 times!! Did you coat the inside with beeswax? Cheers Paul

I think dcarch..could solve the problem...by building a resting rack..that would keep the head off the ground or table. [emoji200] snort or I use a melting tool ( like a soldering iron ) for plastics and it has a collar around it with hexagonal sides.. so tip is always fulcrumed up and the square sides keep it from rolling around

What sauces go good with a fried green tomato?