Paul Bacino

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

Thanks.. I hit Monta in Vegas.. now looking to making or buying my own?

For me..you need to sear them after sous vide!! Just me I'd get them all up to your dsired temp , a little underdone for MR. So up to 160 quick pasteurize --cool meat .. also .. cool water bath to 135 ish as a holdiong temp.. then grill i spec Then grill or sear them to finished temp.. adding the well first and so forth. My thoughts..only Just throwing it out there

Stock?

Cool.. thanks for the tip!! Dee

Gonna Head East-- sounds like a good group to me -- from Omaha ( that is )! Whats happing in the food world over there? I will have a larger group 12-14 and looking to get something interesting for dining? Not white cloth and dress Thoughts? Maybe Italian, mexican, burger pub, or new twist on old dishes type stuff Cheers and happy 4th of July

Late Night Snack Dinner-- With Rafanelli #12 zin and BlackHawk game Brown sugar--Parameswaran's Peppercorns-Pink Salt My rhubard// Peeled and dressed

Poor Picture--But the Copper River Salmon with Creamed Leeks/ roasted Brussels sprout/Tomato Onion Salad was really good!! Someone messed with my Camera settings.. darn kids

Raku...I would suggest.. To just do just oamaksi.. Protein.. 2-3 choices..then go off the board I'm doing Ramen.. My next visit Probably think Chada..as something..as opposed to LOS

Made Moral Mushroom and Farro Soup!! The last of the season mushrooms..

Forgot to say.. I added ramp bulbs with the creamed leeks!!

Wow.. Found some great Leeks.. I creamed them tonight Using some Plugra Butter and a touch of Evoo, i a bit of white wine left over, salt and pepper and I added a bit of Parsley!! I did heavy cream and whole milk Going over some Copper River Salmon..I like mine creamy btw Killer

Chris.. I'll. take a look..thanks

M-- I tried to sift it...really didn't work. I'm going on the chestnut flour quest...now. Thanks

Here is the finished dish!! Almond Gnocchi w/Ramp Pesto and Baby Spinach

I recently went out looking for Chestnut Flour to make gnocchi..ie Bob's Red Mill or similar. WF nor TJ had any in town, so I opted for Almond Flour. Off the top of my head--I usually cook by feel I cooked one yellow potato in the oven till done, riced and cooled. I added on egg and cut in some almond flour and ap flour roughly 1:2 ratio. The gnocchi preparation was fine and they cooked well and were light. The bad thing they were a bit grainy. I sourced the flour from WF bulk bin. Not fine enough milling? And where is a good source of Chestnut Flour ? TIA Paul

Recently made a Salmon w/ Ramp Pesto--FiddleHeads and Morals

Love..total wine

I sourced mine..from WF...wider greens..fairly developed bulbs..similar to early spring onions. I actually did a blend with some leftover spinach..not sure I should have done that..kinda missing the garlic.notes. I separated the bulbs..which I'll sauté. Blanched 1 min and about 20 secs on the baby spinach..I did some cashews..cuz they were around. We'll see...

I searched for ramp pesto here thinking I would find a pesto recipe? What nuts would work best? Walnuts , almonds, cashews ? Possible pine nuts

After a 5" rain--oops

Yeah!! Picked up mine @ WF's!! 2013--I needed my readers (oops ) WE have a few graduations so. wont do anything till next weeKend

Stainless..adds rust re-sistance..in my area and grill that is priceless And an extra 25-20 Hr. heat. .isn't important to me..cuz I pre heat..and ir gun my steel for max temp

I could only find the 13 too!!