Paul Bacino

Nancy, I would like to alert you to a reaction that can happen with some pine nuts and drinking red wine. Its called " Pine Mouth " Here is a quick article read: http://www.comeforthewine.com/2010/06/dangers-of-pine-nuts.html Best Paul Cool-- I have 1111 posts

I call this Marco Polo.. This is a beef and Mushroom Basta!!

Paul, How large was this roast? It looks delicious! Anna.. This was about 1 pound. Believe it or not!! These are rolls created from the top cap of a Rib-eye.. they can average 1.5 to 2.5 pounds and about 3" in diameter . I had split this off a 2.5 pound cap. This was aged and graded Prime or better from my source. Cheers Paul

First Time Sous Vide Rib Cap Season with just Himalayan pink Salt and Malbar pepper 2Hrs @ 140F then Seared on Weber Grill @ 650F

I'm a soup "Head"

Charcuterie. By ruhlman and polcyn They talk about emulsifying sausage. As opposed to just fresh grinding. I just pulled my book and I haven't made any of this. Thought you might want to look at it

Oh no.. I rub it in/on and then put into my bag!! RT

Google Braciole. With pine nuts..it's an Italian meat roll. I don't make mine that way..but have seen others make um with pine nuts and raisins

I'll be watching for a reply as I read it unambiguously as heavily peppered!This is correct.. ( heavy pepper ). my vacuum process.is to help impegnate the season and reduce blood aging..by oxidation.

RT...falling back to the serious eats..sous vide pork belly. The belly is sous vide..170 for 10 hrs. Cool in bag and defatted the next day In prep #1--I removed the belly and just pan seared In prep #2-- I roasted the belly with the liquid, reserved from sous vide, @375F for about an hr...this I never basted..cuz I didn't want a soy bomb...but just the heat created this exterior glazed. Wasn't to salty..nice sweetness with the pineapple.

This is why..I'm asking!!

Finished Playing with My Sous Vide Pork Belly __ Sweet and Sour ( My way ) I used a little pork stock in my rice, small side salad with sesame dressing and fresh Pineapple

Seems like if you don't like the taste of fresh garlic, don't use it. You could substitute shallots for a milder flavor. What kind of things are you hesitating to use fresh garlic in? Don't use it I agree.. But.. its not called the " Stinking Rose " for a reason !! I made Pommes Aligot from the "Tasting Table" called for sliced fresh garlic-- man after using it ( now I mircoplaned it ) the recipe called for sliced http://www.tastingtable.com/entry_detail/chefs_recipes/16393/Pommes_Aligot_Recipe.htm That's all I could taste for the next half hr, seems like another way to tame the Rose!! Ie like onions you can soak in vinegar and water.. to cut the edge!!

I see my fair share of recipes that call for fresh garlic. I guess Im not a big fan. How to tame the acridness /bitterness in garlic I had one recipe said I could boil the garlic 5 times changing the water after each boil? I have seen, poaching in milk, then De-hydrating and then micro-planing it in? Ideas? TIA Paully

I did this little chunk of Love-- using this recipe http://www.seriouseats.com/2013/10/sous-vide-101-pork-belly-buns.html I cooked mine 170F sous vide for 10 hrs. Served with my home-made Yellow eyed beans and cucumber /black radish pickle. To finish the pork I use a non stick skillet with a we bit of oil,,, the one thing I missed on was a crispy exterior?

So I had this little pc of Beef Brisket I season it a day or two ahead -- I used French's Worcester sauce and Malbar blk pepper ( Heavy ) Vacuum seal I got up about 6 AM to start-- I do most of this in the oven ( I know ) I get a roasting pan of water , up to temp pf 190F and put into a pre -heated 225 F oven. Then put the brisket on a raised wire rack about 8 " above the pan. With my therma-pen inserted into the thickest pc of the meat, I'm at about 8 AM and I reduce my temp to 190F. Off to run errands. We get back at about the 7 hr mark, I set up my smoke ( Weber Electric Bullet ) _ I'm using a base of Hickory ( this is shredded) and topped with Red Post Oak ( this is larger cuts and needs the embers to smoke ) I smoke one large pan of chips, its about 1hr then I wrap in butcher paper and foil and back in the oven 225 till 160F internal temp. WE did potatoes Agloit ( sp ) and Brussels sprouts--Served a 05 and 07 Ridge Santa Cruz Mountain estate Cab/Merlot blend Paul

Sous Vide Nieman Ranch Pork Belly-- I did the Serious Eats version ( Cooked 170 F for 10 Hrs ) , I made some Yellow eyed beans, cooked in dark chxn stock, smoked braised brisket pc's, garlic , onion and Palo Alto Fireman's Pepper sauce ( for Spice ) and Cucumber/Blk Radish/carrot pickle made with rice wine/sugar/lite soy

I always love it when the glistening-- fat pearls start forming on top of the sauce.. Reminds me of the Retsyn crystals in certs-- if anyone remembers those things. Nice Franci " NOW thats a MEAT SAUCE " Best Doc Paully

Pizza would be my best idea!! I think you can cure it like Colonnato ( sp ) a good Italian Lardo. http://slice.seriouseats.com/archives/2011/02/how-to-make-otto-enoteca-pizzerias-lardo-pizza-mario-batali.html

Double That.. I just did live Mussels this weekend, but I added them to a left over curry sauce

I went for it... I drink a fair amount of wine..so I look for those, minute background nuances.. I can see your point in the aroma. Here is the kicker.....my wife has a better palate and sense of smell. Then. Me...... So maybe they are trying to tell us something

I love white pepper in my Hot and Sour Soups!!

You can take what this thread has given you and work with it. I use just plain ole Hunt's-- sauce and a touch of paste. You are looking for a ragu, sloppy joe sauce type sauce I spec.? Unless you want to have whole tomatoes, in you loose meat sauce, then I hacve plenty of cans of that stuff I just grab on, squish the whole ones that I have drained. Save a little juice to add back in to brighten the sauce at the end. One thing you can do is after, browning meat and sauting any veg you chose , add the tomato paste and toast ( brown it a bit ). Then add your sauce or whole crushed tomato..me-- I do like a bit of sugar myself. You could also add butter somewhere, MH makes her sauce with butter and onion.. so you can play with that idea Good luck, no matter what.. it should work Paully

Lunch! What'd ya have? Tomarrow A "Root Canal" -- so nothing to post for a while after Sorry I couldnt resist, even me as a dentist, not looking forward to it.

Ann-- Very Nice nice PorterHouse Not easy to cook them , w/o over cooking the filet sometimes. Plus you got a decent filet with that cut also. How are you sourcing your meat? Paul