Paul Bacino

Working on a recipe----> that in the first test batch wasnt to bad!! 75g Fresh Pineapple 75g Korean Drk Soy 25g Water 1 Clove sliced garlic 1 scallion diced dash of molassas 1/2 dried scorpian pepper Now again this is a test batch 1/2-3/4 # of sliced wet age 2 weeks and dry aged beef knuckle meat sliced 1/4 thick, i'll marinade 2-3 days and dry in my de-hydrator

YMMV, but...doesn't foil wrapping essentially steam the potatoes? I've never enjoyed them foil-wrapped because (1 ) skin doesn't get nice and crisp and (2) flesh isn't as flaky.Agreed..we like the infusion of the salt into the tator, and these turn out creamy. I'll present your idea to the family and compare. I my self don't eat a lot of tators. Cheers

FWIW--They are making a "Thermo Pop " for only 24$ http://thermoworks.com/products/low_cost/thermopop.html

WE will cook BP-- wrap in foil, Coarse sea salt and Evoo, possible with a lttle rosemary. cooked on the rack @425 till 205 internal temp with my Thermapen ( ). AS they cook i put in a Le Cruest casserole pot toward the end, once tators are to temp I remove them and put in the pot and take it all out of the oven. The will stay warm and cure for at least up to 2 hrs. The yellow ones are my favorite and they come out super creammy

I love my ThermaPen!! PLus the company has many other great products--I have a dual probe with a ceramic probes for flare up temps, in grilling , I have thier IR Gun , and a basic insertion meat temp probe. Cheers stay warm!!

For me..the feet just add collagen.. Mouth feel..

Judiu..that's a loaded question

I'm in on the New Thread!! My version Of " Lotus Root Soup This is a package Lotus root ( First Timer here ), I blanch the Baby Bok choy, saute the king Trumpet, then assemble in my dark chxn broth, infused with Asian type flavors. Toppings--Tofu, scallions and Sambal Oelek BTW--any other ideas for Lotus root, clue me in?

Great idea!! dcarch Paul

Actually come to think about it.. maybe doing half would be better. Logistics of lifting , could also be my issue.. too

MY biggest Problem, is lack of bone freezing space... I think I can parcel down better, 2 quarts +/ - of stock. MY butcher said he would hold half of the bones / but if I'm going for a whole weekend of stock making, I'm just thinking of just doing it all at once. And I'm not sure when I'd do stock again. I did my last batch of 20# a yr ago, and ran around town to find that much

It seems like I can only source 50# of veal bones to make stock. Few questions If I do a un-roasted Bone Stock--Ie Keller How big a pot does one need? Otherwise I may try my hand @ Sauce Espagnole with half. Then what sizes come in handy I'm only a home cook, can I do a pot, on my 6 Burner Dacor, too TIA Paul Gonna use this sauce/ Glace for my Beef Filet ( Dry Ice freezing ) experiment

3 Mushroom/Noodle Soup-- ( Maitake, Shitake,Shimeji )/( Egg, Rice, Yam Noodles ), Marinated pork, Panchetta, Scarlett Runner Beans ( RG's )--Scallions, Parsley and Pepper Paste in a flavorful Asian broth

With ckin..I'll do pressure cooking, stain every thing,rid the bones and stuff, chinois the liquid into a pot, let it chill over night, then I get schmaltz, and the top cooled gel stock is usually clear as the sediment settles

I use two brands usually-- the left. pacific Foods organic's. Usually the low sodium types, what I like of them also they make 8 oz..one servings stuff, I'll add to dishes..since it is smaller. Left is a low sodium beef broth The other. ( rt )-- brand is Kitchen Basics, this is original veal stock I have tons of homemade-- but this is what u asked for

Good. Stuff..I have about 2 months. To work this out. I think I will also..roast the back bone to make stock-- maybe make a soup course with it. Now the ribs, gotta think, that sucking rib meat, between the bones, would be good to gnaw on? Then freeze the hocks for latter use

David.. I have a la cucina..China box...basically an out door oven. I think I'll stick a. ss steel rod down the middle for stability, too Paul

David, The last pig I did, was a 55 #, we basically opened it up! placed between the two racks! cooked it and pulled the meat??I think pulling the pork was a hassle! with my company hanging around, it would be much easier and great presentation to have a hog tube..head on ( later I will saw the skull a have brain pateé).. And just cutting the pork rounds off and serving it So rolling it up tight, to look, like a jelly roll.. Paul

David Since I'm. deboning it, I think I need to remove the legs, ? so as to make it in a cylindrical form. But I need to add back..that meat.. So think porchetta with a head. Paul

I'm picking up a 30-45# piglet. I want to debone it and do a head on pig roll. I have never deboned a piglet, but pretty sure I can Just need some pointers? Ideas Best I can do is cook it in my china box. May be some seasoning ideas, trying. to go Spanish. In motif Cheers and thanks Paul

I feel like I'm replying to a rap artist--- Hey M and M Welcome back...where did you get those bowls? Awesome all around as usual

My finished un-plated --The Whole Enchilada The problem-- these were for the kid, and he does his own stuff Learning ( I know we can do better with the sauce, as most have said, canned is weak )-- The inside, I have to keep to what the family likes

Chicken. Shredded, bacon, white Maytag cheddar, Taco Bell Seasoning--yes these are for my kids and they love Taco Bell-- usually @1 am Smoked Pork, Tillamook yellow cheddar, Penzy , the pork had a dry rub seasoning I did the hatch mild chile sauce.. Working the left overs The tortillas are from our local Mexican resturant.

Pull pork smoked rib plate shredded. And shredded Chxn. Ready for the roll

That looks great ! (as does everything on the page so far). Cashew nut as in, all cashew nut ? No--- Thanks btw This was a bit of panko, that I processed just a bit more, it helps the cashews from turning into a butter, fresh parsley, and some homemade Italian dried seasoning. I put the coated fish into a frig for a few hrs to set, covered, then just at bake time 450f...I spritz..a butter spray my wife has onto the nut crust. I brushed the filets with a light layer of whipped egg white..then placed the coating on. Cheers "x". = "Bacino in Italian. Means the little kiss"