Paul Bacino

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

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