Paul Bacino

Gotta Whole Food...that is where I get my Hatch sauce...red and green..

Yeap..

I'm actually..hoping some days get to a dozen. Pick that two to se Kerry

For that price..I'll see Paul..thanks Kerry

Keep me .posted I really appreciate this..

Thanks Kerry

RT.. It just says. " made in Romania" That's the only identified mark..I can see

Crusted fish..baked comes to mind. Using different nuts.. Cashews, Pistashio, macadamia Quick and easy..healthy.

Here

Looking get get a few more of these..but I know nothing about them...they were my grandmothers Paul

Beef Stuffed shells

Makes 8-12 shells 1/3 # ground veal 1/3 # ground beef 1/3# ground pork Brown the above, with 1 clove chopped garlic, t of oil Mix 2-3 T. Grated cheese--parm air Romano 2 T. Chopped cooked spinach And bind with 1 egg beaten. Use the same shell method in http://forums.egullet.org/topic/146623-stuffed-shellsricotta-cheese/

First : Stuffed ricotta shells

8oz---best ricotta you can get 4 oz-- fresh mozzarella, chopped fine 2 oz -- Parmesan, fresh grated-- I use Romano at times 1 oz--- Fontenella cheese..grated, this adds a bit of pungent sharpness T. Of Parsley Mix all above, now I add pinch of nutmeg and a pinch of sugar and 1 egg to bind. Allow 1 hr set of the mix, you can cover with plastic wrap. Some may want to add a touch of white pepper. This is enough to make 8-12 jumbo shells For the shells: I buy Barilla Jumbo shells, and cook in salted water 8 mins, for the shells..you have to stir often or shells will stick to bottom of pan. Then I rinse these shells in cold water..to remove starch and stop cooking..make handle able. Fill and place in a ceramic cooking vessel with a 2" deep lip, Cover in foil cook 325. 40 mins..rise to 350 - 375 uncover ...20 or until shells for a crust so the edges. Cool and serve Sauce...make your own sugo To finish. : Add. Extra topped grated cheese and sauce. I always make sure my sauce comes 1/2 way up the shell in the dish and add enough top sauce to help keep moisture.

RT.. I will make my own red sauce..this red sauce I did in a pressure cooker, ox tails needed the pressure to get done in time..for the shells. I really am not a fan of sauce that way..but it works with addition of fresh canned tomato. I put a base layer of sauce..to which I place the shells...then sauce the shells lightly. Making sure the suce comes up half way on the shells...so the shells kinda braise in the sauce..cook covered@325 for 40 min..then up temp uncover.. For 20 mins @350-375

Still working off the " Tail " Motif Braised tail in red sauce-- with meat and ricotta shells

I might try..finishing the braise..in the oven..to render...your gel fat

Your..killing me Great pictures.....

I think a " Ox Tail Soup " sounds better than " Cow Tail Soup " Pressure cooked 2 hrs @ 15 psi

Franci.. love the log effect Pasta

Did a bit of Surf and Turf!! I say this is good old home cooking.. nothing special.. keeping everyone happy with the prep and service Dry aged Filet with Forrest Nemeko Mushrooms/ MY Potato wedges/ Srouts and Hickory smoked bacon/ Lobster basted in Thyme ghee and paprika

Here is the finished freezing result look: WE are having a party next Saturday.. I plan to do a blind tasting then Fresh-- Dry Ice Frozen --Freezer Froze

Just a little refinement. I placed the steaks in a zip lock bag..first for two reasons...to preserve shape..my chamber is set high.. so I get a fair amount of compression... so I set the meat..then they go to the chamber... now little compression... I only do this with filets. second..I did ask the DI people if DI has impurities.. they said no...but RT..thought he tasted food differently...if in direct contact...hense the bag for a little protection. I don't think it slowed the freeze much After the second bagging...the steaks went back in for about 3 hrs. I notice no bag damage...and it didn't seem brittle...but I didn't manipulate.. it much I hope to get some pics up today or tomorrow. Of how it look. Freezer burn..I noticed nothing. And I think your correct...my bagging helps reduce oxygen exposure. Curious if freezing steaks in a block of ice..like I do my fish...would be detrimental...fish in ice never get freezer burn

I always put a pot holder...under anything I put on top of mine

OUCH.. Word to wise.. dont freaking grab the DI bags, holding the meat with bare hands!! RT--I dont know @ a minus 107 F. In about 2 seconds " how are you going to get freezer burn " my finger tips RRRRRRrrrrr