Paul Bacino

C.. It's this

C. It's this..

Working the Gameracy Tavern book...tonight

Cooked balls The finish:

Look at the goodness in this meat!! The onions

Working on-- meatball, braised onion and Yukon potatoes. The meatballs are filled with a lot of good stuff Pimenton, Aleppo pepper,,oregano,rosemary,cayenne pepper, garlic purée, Parmesan cheese,, bread crumbs..sand p Braised onions in red wiine Potatoes

Um.. The tenderloins?

In Gramercy Tavern-- his Mushroom Broth is just a pound of white buttons..s and p----- simmer one hr and strained

We used it to baste..the beast!!!

I called a medical company, that moniters, body temps. With wireless signal. HQ Inc They side thier probes were only good to 125F I used a dual probe in my La Caja--one to measure, large muscle temp and one to measure box temp. Worked well.

How do you guys do the dinner service part? Thanks

Basque, How do you do the marinade? Injection or what. You ever brine the hog!! Paul

Shelby.. We put an apple in..but it was toast on the flop

Thanks.. RT. The coals are on a wire grate w a ash box under it. So. Every reload we dumped the ash in a metal wheel barrel.. Many a soul has burned a foot..on the dump coal. Still the hot briquettes on the grate. The ash box-- probably a 3" edge aluminum catch box

What a beautiful day for a PIG roast!! I bought a 58# Pig!! and set up the Cajun Microwave WE seasoned it a day ahead, injecting with La Caja Mojo-- Cajun /and a the other side with just salt ( Kosher ) and Malbar pepper. At noon before the cook, we opted to inject with a vinegar based sauce and use a seasoned dry rub . Good to Go Oh here I am-- the middle dude ( Cheers ) We added 17 pounds of briquettes in two piles-- heated for 30 mins /45 mins and spread the coals . Adding about 7 pounds every hr and cleaning the ash from the pan underneath. We started at about 12 :30 PM-- I'll post my temp notes later ( we used a dual temperature probe )-- attached to a wired sensor At 5 PM we had this: we are @ 170 F at this time, you flip the hog, this is now scoring the skin, for crisping One Hr later-- we had this finished result!! We allowed this to cool and we pulled the pork.. WE made Banh mi sandwiches and basically had some different sauces to add to the pork, did a Chi-mi cirri ( SP ) and a red Barbeque from Raichlen--Side were blk beans, rice, slaw, tator salad. Oh and the last we did was a brain croistini with fig butter. Reflections: I was under impressed with seasoning, seemed non prevalent. I thought we injected the heck out of it!! Brine next time ? Thoughts? The pork was juice though WE were able to keep the box temp between 220F-275F, and used about 50# total charcoal over 5.5 hr period. We took some of the skin off and broiled it to better make cracklings Our finished temp ranged between 190-205 depended on the part. The ribs were toast and I think the tenderloin was nicely protected ( probably need to foil ( protect ) this are next time. The hind quarters cooked perfect. I figured about a 50% yield of usable pork-- could have been more I'm sure Kinda hectic, getting everything ready. Needed another hand..for sure. All in all " a fun time and many bottles of wine ". I served about 30 people

My grandmother called all pasta...macaroni. She never broke the long macaroni we always separated the meat from the macaroni, in sugo. I prefer bowls she used plates Now a days. I use rotini..and. A spoon. Cheers Paully "Bacino"----"the liitle kiss"

Awesome...thanks

Ideally I'd like to make, the bread. But.. I just don't have the time. I'm hoping to find a good source, that i can get some shipped over night. I have thought about talking to a local Vietnamese banh mi shop... I have called some local Italian bakers? Open for ideas and hope I might find a source in The area...I'm in Omaha Nebraska. My event is. Saturday and will feed 20-30 people. Paul

Why oil..is to break surface tension...for me ...it keeps. The pot from boiling over.. Starches foam. If you boil... I don't use oil...but. Butter to me would be a better option..for those that insist

Today nov 3 and the nov26th... Marche Bacchus. For lunch... They are offering a prix fixe testing menu for 30 dollars. For three courses and you get to taste 10 wines.. Pretty good deal

Oh...I don't. Really boil my pasta, but turn it down to simmer

I prefer a pot to. Maybe double or triple the volume of the pasta...salting is necessary, but the pasta should be made with salt..I think every ones mileage varies...some say..salty as sea water. Mine is less. Add pasta..I wait till it begins to boil. Cook just a little and stir...the starches will cause the pasta to stick.. I will do this a few times initially..then spread that time out. Cook till toothy, the pasta has some resistance. You should slightly undercook sauced pasta...adding to the sauce and finish it their. Most of the time ..I save some pasta water...the starchy water will tighten you some of your works. You can also add to your water to cook things in, lets say you blanch some spinach...use that water to cook your pasta in... Sometimes I'll even add some sauce to the water Good luck

This is always a possibility!! The Hottest pepper http://www.newyorker.com/reporting/2013/11/04/131104fa_fact_collins?currentPage=all

Curious..I've done chicken feet. You fryed till golden, put in an ice bath, then brought that up to simmer.. Not sure of your procedure? You had aromatics in the simmer? Spicy Black Bean is what I did.. Question? You ever eat the soft bones, or do you just mouth around them? Cheers. PB