Paul Bacino

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..

No....

I think I use 100 g flour to 1 egg plus one yolk..

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

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

Ken!! Rib Cap roll Sous vide 4hrs @140 finished on the grill

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

Pearl onions..cooked in bacon fixin grease...finished with butter..demagure sugars..a potato water

This is Cornish Game hen-- I love the Backbone ( my Plate ) The sauce is red currant jelly, port and cream in a braise game hen stew on tators candied pearl onions and kale Brussels salad Topped with Pomo seeds Wow.. bruised parsley? Help me on this--was my knife that duLL?

Some one is catching a BUZZ... "What's the advantage of washing in electrolyzed water?" mmille24

How bout a we bit of dessert!! Dragon Fruit Granita: So I came up with a granita, since the fruit is bland all by itself ( to me )--dragon fruit, simple syrup, fresh lime juice---and of course if its Dragon--there must be FIRE ( Scorpion pepper Powder )

Yeah..RT. Thanks.. For the temp..chime..might consider lowering it..possible to 135