Paul Bacino

maybe thats why I didnt find a bag at Costco this weekend

Let me tell you a quick story__ I happen early in the planting yr, stumbled acroos a plant labled as the worlds hottest pepper. So I figured it was a ghost pepper. As the plant grows and fruit comes, I picked the first fruit. 3 peppers. I was bummed.. the first peppers look just like habanero's. Cheap. I just let them go. Weeks go on and fruit is in full production. So I thought I'd make a tomato and pepper soup with stuff from the garden. I roasted three peppers, one being the ( Habanero-Yeah ). I just used one, cut in half in my soup. I ate the half with my soup.. half hr later i had so much gut pain i was white as a ghost and almost passed out, now glad i didnt throw up. So I went back to the garden to see what I ate--Bingo the plant fruit had mature and it was know evident that I had injested the Trinadad Scorpian pepper.. believed hotter than the Bhut. Ouch the next day

Duck wing stock.. sounds devine!! Are these available in an Asian Market? Need a source.. How many do you use for 4 servings? ish Thanks for everything

OK!! Lightly Creamed Leeks w/Dill- Sous Vide King Salmon Belly-Dashe Poached Egg Noodles

Made Creamed leeks --Sous Vide King Salmon Belly --Dashe poached Egg Noodles Oops new System

I'm not sure you can get featherbones.." Quote".. Other than in the midwest

Pretty simple....I make my traditional red sauce...long cooked .. But I only used feather bones..chime bones..in the long simmer..great flavor to the sugo.. But also creates an awesome...rib prep

This is a mid-west version of a Sugo PREP-- Featherbones braised in SUGO

I've heard of a lot of pepper..but never...voatsiperifery..looks great

Huiray-- really love looking at your work!!

Had a little bachlor time last night!! Not the TV show!! Wife is in Vegas Made triple pork burgars (Sunday Supers at Lucques)-- but I topped mine with fresh gaucamole, pickled onions and tomato bits. Side of Blue corn chips and Gaucamole

This week I had..a boneless pork butt. We were going to eat it at 5 pm Sunday, and it hadn't thawed out completely. So I removed it from the cryovac..seasoned with flake salt and a garlic pepper season...into my sous vide bag..into A. 190 f water bath for 5.5 hr. Wow...it turned out awesome. Was so easy

Made " Halibut Cakes" -- This is simple Halibut from my patient in Alaska, Yukon Golden Potatoes, Cayenne , lemon zest, parsley, S and P Made a crustini and topped with a 145F/1hr egg I like them thick, I use no egg, sear on a pan till crispy on the bottom and finish in a 400F oven..dress

Schnitzel--I would use to make a" breaded pork tenderloin " ( basically the same ), you can jaccard them a bit, first or even pound thinner. Shallow fry-- as note!! I then transfer mine to a 200 F oven if making many of them Flour-egg-corn flakes ( allow to set for 1 hr ) ( season as you wish ) These are a thing of beauty in the mid-west paully Otherwise return them

BTW--here is my product

This is what I call ..from a seafood aspect.. " A Mother and her Babies" Yukon Potato.. shrimp bisque gravy..ROE will a grilled spot prawn!!

Picked up some nice spot prawns for the midwest boy!! Catalina Offshore Products ( very nice I must say ) getting them to me!! And the Mother of all prawns has some nice roe attached.. Little help, please? Time is short.. Thoughts

This is a Blend of Syrah and Grenache..Larner Vinyards..Santa Ynez...08 Really love Larry's wines, very value driven and great balance. I advise ..a try if you find any of his wines, mostly Rhone varietals.. His favorite is 100%. Mo.ved. But I like his Grenache Blanc

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