Paul Bacino

Just wanted to try it also!! Sounds like a plan. http://www.ehow.com/how_7790620_freeze-foods-dry-ice.html

( Oh yeah ) Good thoughts..RT Thanks

Another question that arises, would you chamber seal them first. Or wrap them in a plastic wrap or butcher paper. So better to keep their lofted selves? Freeze then Chamber seal . Paul

Picked up a packer of Prime beef tenderloin , that I need to break down. This I have been only wet aging, about 30 days. I have a VacMaster 210. I like to cut my filets about 3". WE are eating what we can @ the party fresh. But I'll need to put up a handfull too. Normally I just vacuum seal my steaks, and I put them in the freezer. but these, I'm think of using Dry Ice to rapid feeeze them. Any thoughts, Ideas?

I think it depends if it has callous / cortico bones...I find that bone in ribs take way longer.. Than just shredded beef stuffs..to re

I have a Nesco... Professional...food and jerky....it has 5 trays,I usually dehydrate my hot peppers in it. If I use the hotest setting 160F..it will take over night Clearance between each tray is about 1/2 inch. I like it..nothing special as I can see I did 2 gallon bags go Scorpion peppers in 2 days . I probably could of used my Dacor oven..Convection....that has a 135f setting and done them all at once over night I liked it for my smaller jobs..thou Paul

We live in Nebraska..and I'm asking for a friend that wants to buy some? We'd have to buy it and ship it, if it's legal. To Nebraska. I have never bought spirits....but bought a few bottles of wine before Paul

Been using Honey powder--that my wife bought!! Dont know much about it , seems exciting. I used on my Oatmeal today

Skin is very tasty...if you want to prepare the skin..for a bit of extra crispy ness. You need to remove the scales first..pretty hard to do if you filet the skin first. So scale..filet-- now you can cook your filet and eat the skin..too

I think the amount of tree sap..or bark tannin effects..the beds for rices you describe..open beds I feel will produce more an aquatic algae green color..thoughts

Anna....we make those quite often. Nice

Not..sure. About the fish..stuff..I really would like to try sea scallops. With grapes and verjus.. Though

To add to my meat balls..something..I use in my Italian cooking

No formal..training...this book is just awesome for that.. He has some great ideas. Never thought about blanching garlic 5 times..and then using milk to make a puree

Gramercy Tavern

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!!!