Paul Bacino

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

Thanks RT.. First , let me say, fresh is always better. But I ate some last week and I have some for this week. So I have a surplus. This is how I began my cooling. I placed the steaks in a freezer bag, covered them with dry ice for about 15 mins. By that time they are rock hard already. I then went to my chamber vacuum and completely vacuum sealed them. Then back into the dry ice. as here!! I think I need to be careful of freezer burn, So I'm shooting for about 1-2 hrs , then done

So finally, I get started. After 28days wet, I finished these steaks w/ 2 Day open dry and wrapped in plastic wrap 3 days dry. I now have 5# of Dry Ice Pelleting to play with.. keep you posted

I see what Shalmanese and pbear. Are talking about. I have about two days on it now, gonna have to retool, to get it till Friday. Gonna let it go today. Then wrap it..tonight or tomarrow. Thanks for the heads up. Paul

Thanks ..for the tip pbear. Paul

... You would prefer.. The tenderloin still attached with the strip primal (rib)? Bone intacted? Hanged in a locker..for 28 days.. Here is what I did... I removed the chine, trimmed it rolled it into a wonderfull pinwheel..filet,...I took the tail split it made one filet, I dissected the head, out...and made a nice filet roast.. With the reast of the loin.. I leave some fat..place the loin primal elevated on a cookie rack.. I'll get what I get..if I keep a close eye..on it..I will get some dissection and a wee bit of funk Cheers..I'm not really worried on trim.. I'll add it to ground burger if needed Only thing I have discarded so far is fat and silver skin..maybe 0.5 lb on 15. #

Just a Side Dish..I made--I had seen a few steaks made but I need to add a Puree to it.. Roasted Cauliflower Steak w/ Cumin Garlic Cauliflower Puree Needed a bit of herb ? Some Greeness