Paul Bacino

I use a large Presto...works just fine and reason able

When Pho Meets Ramen!! I pressure cooked a meat ( Chicken ) stock with charred ginger and onion, lemon grass and lime leafs. and the basic other stuff.. to that I made this broth by adding Hoisin and Sriracha My additives were-Blanched seasoned Boy choy. shitake mushroom ( marinated ), rice noodles marinated, sirloin steak , local corn, pickled banana peppers and Thai basil

I went to a past Tonkatsu thread. looking for a recipe for a sauce. Yes I found some, but I didn't want to sort thru 150 posts. I know Dave the Chef--posted one in Gulletrecipe and I had found a few in the above mentioned thread ( mostly Ketcup based on the first page ) Could we compolate some ideas here? or is there a commercial bottling that people like or use?

Sous Vide Pork Belly about 6 hrs @160 ( then placed on a plancha and glazed ) with simple Mashers and sauce reduction The Pork Skin was killer..btw

Might try qtonic

Maybe looking into a 12-14" Roller for home use. Pizza and pasta mostly I looked @ the 12" Fleetwood CLM -300 ------> its comming in @ 1800$ USD. http://www.meatprocessingproducts.com/ftw-clm-300.html?gclid=CJ3qqMrdyb8CFchcMgodOiIA_w Any ideas/thoughts are appreciated ( on this ) or anyother other machines and what one would look for or need Too? Paul

Patrick.. Why do you rinse the ground meats? For those meatballs? Looks lovely

Love the Bun.. I mean all of it..but that's a good buns to meat ratio Suz

And Now the Soup: Spicy Carrot Soup _ used a Pozole Stock to which I simmer carrots and celery, add a touch of pork and Liguria Giardiniera from a jar and a squeeze of lime

Today Soup and Salad for lunch!! First the Salad: Roasted golden Beets w/ Tarragon/Beet juice/ Sherry Vinaigrette with MontChevre Goat cheese I used Gran Capirete 50 Sherry Vinegar

Nice Fit..RT

FWI-- I called Sun Noodle in New York and they well sell me Cheers

Some times..i'll make my own for sea food --like salt and let say, the zest of lemons or limes or tangerines. Otherwise I do use : The stuff https://www.chefpaul.com/seasoning Salmon Blend Mostly and btw Welcome Cheers Doc

Nice..Suz

I could see this in Carbonara ..

Be a great addition to a ground burger..maybe?

Creamy yolks..SVD...how long would you keep them? RT-- and if you re heat them..how?

Nice Home-made Plancha Sear.. a Shade under 700F was the sear temp!! Local Costco beef-- graded choice Plus with a very nice marbled cap

Basque!! Nice Steaks/Roasts.. who is the producer? Paul

Found some nice Fava Beans Did a quick marinade in White ( Champagne) wine vinaigrette , add to Latini Pasta and topped Ricotta Salata. And crispy Prosciutto .

Ciao..and welcome...

This is Pork and Bean Soup The Broth is a combination of Pozole Broth and cooked Bean Broth Pork Tongue and the New RanchoGordo Corona Beans) they are awesome creamy--The lovage Leaf is a real nice addition

This Malbec has some tar toasty notes, that dissipated. It is a quality.. I'm not real fond of. Cheers

Oh...drinking..tooo

Bottega and redd are hot in Yountville ...I likedCIA.. But myself time was hanging out at Solage. Incalistoga...eating lunch and playing bocci ball