Paul Bacino

My first yr of growing Lemon Cucumber-- I pickled some of those..made Braised Short Ribs -- add some Spare - A -Gus tips w/ Garlic Yukon mashers

Fresh Garden Eggplant cassarole!! Sugo--Grilled eggplant --Crumbled meatballs -- ( confit garlic-Onion-fresh chili pepper )-- Fresh roasted Celebrity and Roma-- Mozzerella--asiago cheese-Fresh basil --bread crumb then next layer of eggplanr fresh home canned sauce Parmesian--Mozzerella and bread crumb -baked 1 hr 350 lid on then broil till done

These happen to be Celebrity and Roma's --Roasted 2 hrs @ 200F Eggplant Parm __I'll post the finished dish in the " Dinner " thread!!

MisterGreen, Found this article!! http://spiritsandcocktails.wordpress.com/2008/04/22/how-to-make-bitters/

I tried the Wasabi ginger Just wasn't a big fan, tasted way to artificial

Nothing was said about seasoning the steak-- which would my concern with the frozen steak

Funny btbyrd..I'm working with a similar blend..but substitute strip. And applewood bacon...this weekend...I like the fry idea.. That thing. Also has some stack too

You should try to put some aged beef in those burgers .. YUMM

Funny you posted this ..I wanted too yesterday!! Interested ..too in this post I have one on my flat, but don't use it much. Was thinking hand-held here!! Had looked at this one: http://www.amazon.co...julienne peeler Paul

Yep!! Sunday Gravy and Salsiccia

I bring an in law....that I pay..so they can drive

DD

Fresh garden stuff!! Finished white eggplant dish!! Quick skillet fried white baby eggplant in EVOO till brown, add garlic , saute, add fresh Roma tomato and sun golds,saute,finish with little red sauce,fresh rosemary, add in oregano infused Penna pasta.. topped with Thai basil and pecorino

Littorai..I have had and is very good If I'm not mistaken w/o looking I think that yr was what made them new winery of the yr in SC

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