Paul Bacino

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

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

Amen

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

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

My beans..today were just a non heirloom...classified as a white great Northern I was really interested in that artichoke sauce..thanks. Patrick

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

patrickamory More info on the Artichoke..17th Century Sounds interesting Paul Eliot --- very Nice

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?

I'm a Big Boy..I can play

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

My Soup Today!! Mustard Green --Nice Tangyness White Corn -- Sweetness Sirracha marinaded Chicken Hoisin marinade Rice noodle Dark roasted chicken broth

I think..I'm naming my next pet. Besciamella.

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