Paul Bacino

Strattu - Basically a sun-dried tomato sauce/paste on a wooden board ( cured in the sun ) with salt, basil and oil. I have it home-made and also in a jar. It seems pretty salty ( got it as a gift ) ? Was going to add to Sunday gravy--but ideas on uses would be appreciated Paul

I use the Pampered Chef Nut (onion too ) chopper!! Works great for most stuff...FOR ME http://www.amazon.com/The-Pampered-Chef-Cutting-Chopper/dp/B000GU49HY

Some good ideas--I just copied the Harrira soup recipe

I use the old can opener with the beak. . that just made a v cut into a can

Flavored salt -- we occasionally use truffle salt for asparagus!! I try to make my own when I get fresh blk truffles Cheers Doc

Carch Kinda playing with the slow dessication.. Tomato dehydro effect.. these I cooked @ 175F for about 2 hrs.. did a last minute 275F Bump The ooze on the tomatoes Known as " Old German" its an Orange with red strips Mater -- did brown and caramelize a bit. But this created a wonderful sweet flavor--all I did was add salt and pepper.. these had good acidity and sweetness from the roast.. added a bit of Wright Apple smoked bacon and Carrot tops " OLD German Tomato Soup "

Did some Nice Zucchini noodles.. which I cut..salted. seasoned with my home Italian seasoning.. got rid of most of the moisture .. cooked in a brown butter and finished w/ fresh basil add to my Sunday Gravy

Looks cool !!!

Agree to your Thoughts Ttogull Only turn off on thick skin peppers is--- its like eating Scotch Tape Thanks for the chime in..

Wonder if you can use an IR gun.. and get some flame temps. Off these gases? Pbear Just curious Paul

Would MAPP gas work better , in a food driven purpose? http://www.ehow.com/about_6655001_mapp-gas-vs_-propane-gas.html

Shel.. Oh yeah.. roast peppers all the time.. might have to resorting to that.. then stuffing them

As my garden winds down, I'm picking some delish, Marconi peppers ( Giant reds ) I love to stuff them with a meat mixture and bake them, but it just seems like the skins are in the way and just a bit tough. Early season peppers are thin skin and work well. Just been watching people post of pasta dishes with cherry tomatoes with skins on.. not a fan ( my choice, but occasionally I do them ). Salsa with skin in them are non appealing to me also. Larger tomatoes I usually peel, but I just can see peeling cherry tomatoes. What's your take and solutions? Cheers Paul

Really good sauce and very simple Hunts tomato canned sauce, nob or two of butter ( depends on can size), and a peeled onion ( I call it a onion Bobber ) cook for 45 mins-- Its a Hazan sauce recipe!!\ Doctor as you wish -- fresh herb, garlic, parm/Romano cheese, a touch of sugar , a prosciutto heel , chopped celery , carrots, zucchini Good luck

Bought some 2012 Novy RR zin-- pretty decent juice, thicker zin but not cloying Rombour stuff Also picked up some 2011 Bacio Divino --we really liked this wine, blend of CS, petite sirah, and sangio

Looks like a lot of head shots --Shell Not much breast damage Looks like I'm going to miss the season this yr

I'd say that..may resemble ...a Celebrity

Made " Carrot Soup " Worked of NM --pressure cooked carrots, but I couldn't add the soda. Pressure cooked garden carrots for about 20 mins @15 PSI finished with Sherry Vinegar, grated ginger, Tarragon and Caraway seeds Wife thought too much ginger..

Made a tomato water and scorpion pepper infusion and I must say it is quite good.. now i need to pair it Paul

Ann, That's how I like my pizza, not a big fan!! of the balloon edged pies. my self Hand shaped or rolled? Cheers

This is Our MIDWEST summer!! BLT/Corn/Melon Weird Capsian pink maters.. meaty but not sharp in the flavor profile

Whoa-- I have had a few but never that one.. interesting

This is a deconstructed stuffed pepper w/ Ceci --made into a soup I used a scorpion pepper infused rice, with 4 different peppers from my garden--bell, cherry bomb, Mancini and a banana type/ topped with a pretzel bun crouton with Thia basil infusion.. in a veggie broth — with Bacino's Cucina.

Great post.. Stroganoff..now are gnocchi noodles..I'm in with those then