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Everything posted by Paul Bacino
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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?
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Some one is catching a BUZZ... "What's the advantage of washing in electrolyzed water?" mmille24
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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 )
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Yeah..RT. Thanks.. For the temp..chime..might consider lowering it..possible to 135
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I thinking of trying this? I will be traveling to vegas to see my daughter, and I thought it might be interesting to show the relatives what sous vide is about!! I will be traveling with a poly circulator ( first will that be a problem through security?) i prefer to carry it on!! I cant pre-sear it/ so i plan to finish it on the barbie They said they will seal it for me--I asked for S and heavy pepper to be apply by the Butcher shop( family owned ) - a day ahead I told my daughter to have a cooler available> Now-- Should I try this noting all the varibles I dont have control of.. ie type of plastic sealer/ seasoning/ travel security/ first time trying ( i do a fare share of home SV ) Last--Time and temp if approved by all __ that being my wife too ( my thoughts is 6hrs @ 140F ) ? Thoughts Paul
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Dinner Last night Post Soccer game!! Broth-Beef short ribs boiled in a mirepoix with a touch of Yashida sauce and spot Ketchup /cooled and defated Soup- I sauted a chicken tender in garlic, fried the Udon noodles too.. added in lemon grass/Bok choy and then the stock. Finished with cilantro/jalapeno/ and Hoisen sauce
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Just curious if anyone has any ideas? Is this over killer ? I love fish but, can a consumer moniter their own-- levels of mercury and /or contaminates . in their seafood product? Thought Id put the conversation out there. Cheers Happy Holidays Paul
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After Soup: Cornish Game Hen ( salt /Pepper/basted garlic-parsley- butter) Asian Sweet potato-- these things are pure butter/nothing added Asian Slaw --nothing fancy
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My beans..today were just a non heirloom...classified as a white great Northern I was really interested in that artichoke sauce..thanks. Patrick
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Yes-- My Take on "Beans and Weenies w/ Mustard greens" Was our first course.. before Cornish game Hens Broth is bean with carrot, celery, carrots, bay and rosamary, and the dogs ( pre-cooked to remove some salt ) and parm rind The dogs are either Kats' Deli or Nathans - both pretty salty and was why I added know salt
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patrickamory More info on the Artichoke..17th Century Sounds interesting Paul Eliot --- very Nice
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Seeking Italian Sausage with Fennel in SF Bay Area
Paul Bacino replied to a topic in Kitchen Consumer
My friend lives in SF or near the Marina!! I'm thinking this is it: or they will KNOW Lucca deli. on Chestnut. St __ I would think they make sassicia http://www.luccadeli.com/ I would call and ask!! Cheers -
Does Mazemean.... "Dry Ramen" ..count as Soup?
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I'm a Big Boy..I can play
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Huiray - Im sure you are correct, I get a look at the packaging tonight.. gfweb -- Love that idea.. doing it tonight.. for my Basketball party for two Cheers and go Creighton best to all Paull
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My Soup Today!! Mustard Green --Nice Tangyness White Corn -- Sweetness Sirracha marinaded Chicken Hoisin marinade Rice noodle Dark roasted chicken broth
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I think..I'm naming my next pet. Besciamella.
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Home-Made Spaetzle w/ Ox-Tail Ragout ( I use Ox-tail Loosely ) These Spaetzles--- I pulled off a wooden board
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Pizza recommendations in Las Vegas
Paul Bacino replied to a topic in Southwest & Western States: Dining
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
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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
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RT Here you go!! http://www.berkshirefinearts.com/02-01-2012_legendary-florida-mountain-turnip.htm
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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
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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