Paul Bacino

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

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!!