Paul Bacino

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!!

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