Paul Bacino

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?

Chicken Cacciatore Hunter Chicken Using Smart organic chicken thighs--debone reserve the bone,, trim unwanted materials.. season Italian season , garlic parsley Sand P-- now i cracked the bone in 3 places and retied around thighs Roast Marconi peppers( cleaned)- sauted onions-used canned Giorio Mushrooms- canned tomatoes from last yr garlic white wine--- all into a casserole dish. backed tell chicken was done @ 375 ish 1 hr plus This is the only way you can marrow flavor your thigh chicken meat cheers Paul

So was at my Italian deli I have tried to cook dried Lupini beans with no luck.. < hard bitter and I didn't die > I have heard they can be poisonous? So I see this jar of Lupini Beans --it says ready to go So I thought I'd give them another try, anyone use these things? Paul

Interesting...you have that much blue flame..outside

Cod w/ coconut cream sauce: Cod-dipped in egg coated w/ Potato flake w/ herbs- pan fried- finished in oven to 130. Coconut Cream Sauce-- sauted onion and ginger, curry leaf,coriander seed, coconut milk Peas--cooked in a brown butter sauce with brown mustard seeds as always S and P tt and a little bit of chive blossom!!

Didnt realize Happy Thanks giving!! Monday BTW

So they are fermenting? I have a recipe for fermented tomato salt.. Basically the same 500g tomato /100g salt seal and turn daily in the sun for a few days.. then dehydrate

This is what I use it for..but we put our enchiladas not burrito's