Paul Bacino

I use stainless.. very forgiving I have 1/4" and 3/4 SS-- and the MC plate also. For me pizza cooking is about 75% top heat

That might be fun.. So we have spoken.. 2012 Alamos Malbec!! I have seen that one before, and should be able to source. But I suck at tasting notes. Cheers

Pumpkins...they have some property..that is good for them

Yes.. The flower

The yellow flowers...yes

I did a search.. but just came up with " Dandelion Greens " What of the tops? Someone told me to fry them like mushrooms? Interesting.. Thoughts on usage.. no wine .. not happening Paul

I did a bit of initial stirring and been flipping it .. worked fine Thanks

Made Some Duck Soup with Green Lentils I sourced my duck from a Asian Food Store

I have a few nut butters that I use occasionally. ie Ground Peanut Butter, Almond Butter, Flax seed butter But if I don't use them in awhile they separate into oil on top and a dense under nut structure. Whats the best way to re-cream them? Stirring in the jar never seems to work well? TIA Paul

My go to ...most frequent stuffs. Love my Thermapen.my IR Gun..tongs and a wooden spoon...goodies I use to make Sunday gravy w meatballs

I tried liquid gold last night..I swear..my lips were coated for at least 1 hr after!!

Doh..me either..

I will get..not exactly from my yr..but the forest behind me...nettles..oyster mushrooms...and I picked my first grey morels..Sunday in a down pour Later in the season.. sweet clover

I'd say pork head parts..lips. Ears ..snout..( just to name a few ) and foot.. Look at Mexican or Asian markets.. Since you asked for flavor. Also

I'm thinking the The Knuckle I got was about 9-11 ish pounds-- so three cuts..probably 4-3-3 pounds give or take a pound or two in weight..here or there.

The middle is labled a Ball Tip Roast..I think Treat it as a roast..I would The far end right I treated as a sliced beef. dish!! Kinda on the lines of a fa gite a The front I sliced into some jerky meat

I recently Dissected a Beef knuckle..this is what I got out of it..plus some scrape The first cut has longer muscle fibers and I made some jerky with it--really a lean cut

You could dcarch's pressure cooker-- no water stock. I would say the finished result was more of a sauce/gravy then stock. Here!! Made the no water stock this weekend--I have a 6 Qt KR I had two left-over Costco chicken Carasses, added the usual stuff . Sometimes I will do an extra roast of all the stuff. This was a trial run. So I just put it all in the pot. Sealed, ran the pot, 45Mins @15 psi--now I jiggled the pot occasionally, just at first --worried that i might get some early burning of the bones, w/o water--- I didnt do a full blast fire burn either. Cooled and strained Yep.. got about 1/2 C--Immediatley on draining of the juice it..almost instantly congealed. It tasted like a killer gravy w/o adding flour. Really coated the lips too. I did a second stock also.. Since all the bones had kinda broke up..I added about a pint of water or half way up the bone mass. I didnt add any additioanl veg. Man the turned out pretty good..one thing I noticed is the deep righer color I got in the second batch. Pretty cool--I'm going to add that to my next batch of regular stock Thanks I used a bit of the first batch - with my morel cream sauce

Made the no water stock this weekend--I have a 6 Qt KR I had two left-over Costco chicken Carasses, added the usual stuff . Sometimes I will do an extra roast of all the stuff. This was a trial run. So I just put it all in the pot. Sealed, ran the pot, 45Mins @15 psi--now I jiggled the pot occasionally, just at first --worried that i might get some early burning of the bones, w/o water--- I didnt do a full blast fire burn either. Cooled and strained Yep.. got about 1/2 C--Immediatley on draining of the juice it..almost instantly congealed. It tasted like a killer gravy w/o adding flour. Really coated the lips too. I did a second stock also.. Since all the bones had kinda broke up..I added about a pint of water or half way up the bone mass. I didnt add any additioanl veg. Man the turned out pretty good..one thing I noticed is the deep righer color I got in the second batch. Pretty cool--I'm going to add that to my next batch of regular stock Thanks I used a bit of the first batch - with my morel cream sauce

Finished My Dish-- Wild Salmon ( caught by my Patient ) with a Morel Mushroom Cream Sauce and Sabarot Le Puy green Lentils Cheers ALL and Happy Foraging

Yeah RT The pasta has a bit of egg and the white polenta ( i pour on a sheet pan and set over might ) cut and fry slowly. Pork neck bones I got from the Asain market-- Maybe next time I'll get a meat shot ( For some reason that just sounds wierd )

Fried Pasta--Fried Polenta-with a Pork Bone Sugo Sauce Pork Neck Bone meat is awesome--Not much meat but very flavorful

Did a Braised Short-Rib w/ Polenta

I PC chicken stock fairly regular, and Got to notice that my liquid level did increase, on pressure cooking chicken caracasses. Thats why i reduced the level of my water. So no doubt i would get dcarch's golden juice w/o water. The next double carcass I get, I plan to try it.