Paul Bacino

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

This combo..really didn't work!!! The chipotle..was way to smoky..with the tannins in this wine...I corked the wine..which was way better..the second day.

Well finally getting around..to this wine Notice..it maybe a bit skewed...tasting out of my reidel Welch's glass