Paul Bacino

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

I use plugra..I think it's 83%.. What I noticed in let say land of lakes, is the amount of foaming, from the water content. I speck. Which takes longer to brown the solids. Ghee has.the nuttiness of browned solids? Clarified doesnt ? I don't skim, but I find also. The more you do the easier to make and then pour off. Just me, chiming in. Cheers

Awesome..video

The wild rice, I got from my hygenist ( an American Indian ), was green. They got it from Wisconsin.. I'm seeing if she can get me a source

There are non traditional ways to carve pumpkins.. See here: http://www.villafanestudios.com/

Thanks...everyone.

I find that when I cook on Sat and Sunday's-- I always end up with a grease stain of some sort--on sweat shirts , tee shirts or pants. Not sure, could be animal fats, olive oils or any other cooking type oil Thoughts on getting the stains out? TIA Paul

Find a manufacturing company , of metals, and consider Stainless steel. Grill plate. I love the one I had custon built

Scuba...that broth looks...delish PC. Stock?

Before I settle in for the NIGHTS!! Denver Game!! MY Pork Stuffed Peppers.. KIller I must say!! Killer A bit sloppy on the topping.. but

Rt.. I use fresh dive scallops.. Bryan...can get fresh or flash frozen http://www.gurnettrading.com/pages/menu.html

Plastic..Tupperware type containers ..work..for food consumption..in the next three days...your tring to preserve some type of moisture..in the crust and topping...not sure you ever get that crispy crust

Working on an Appetizer: I made an Oregano Tangerine Balsamic vinaigrette to go with: Scallop/Black Garlic/ Pink Sea-salt and A nice Blk pepper served with oregano butter crouton !! Paired with an Italian native Grape from Angoris " Ribolla Gialia "

I though the cheese was made with piquillo peppers? I was going to make some this weekend too for a patty melt diiner I wanted to do..

I'm doing the Caja Chinese box..

I didnt think I could find anything, either. But really, at tops. Theoretically the probes would only have to withstand boiling point? If inserted inside a meat space or into a liquid ? I'm just looking at inserting it into a roasting pig, say on a spit. For example. That temp may only achieve 190 Thanks

Looking to see if one exists? You insert the probe into the meat.. no wires attached. Close the lid and a temperature reading is sent to the remote? No wires attached to a sensor.. then you just carry a wireless remote Paul TIA

It appears.that Probiotics,, might be driving this trend? Btw Anyone got a fermented salsa recipe? http://www.todaysdietitian.com/newarchives/070112p32.shtml Interesting read

Alto-Shaam which is in the equipment business. E-mailed me this: Top Trends in Current Food Preperation Methods 1) Fermenting 2) Pickling 3) Sous Vide 4) Liquid Nitrogen 5) Smoking I thought "Fermenting" as #1 is interesting, never given much thought to that one? Like what things.. though..btw ? I know the ole cabbage thing!! Thoughts on what else in trends?

Anne--Your Photo's are really awesome too!! But your complete meal layouts on your products are fabulous. I think you even beat me in the meat department!! Dr. J-- Nice marbling, remember you need to cook ( finish ) those cuts at a bit higher temp. to meld the fat marbling. Thats could be just me though. Judiu -- cook ole cooking. C -- Thanks

. Example? dcarch

Kinda did a Mexican Flare to my Tomato and Pepper Soup!!

I like the site Robenco15 -- but for the fry pan, I'm really liking the French Black Steel

Spring Roll with Peanut Sauce

I have some Baby Arugula to use-- I want to make a Salsa Verde, and freeze it ? Cuz i'm leaving town for a week. Ideas? Leave out the cheese probably and freeze. 2C Chopped Plum Tomato ( Optional ) Zest of Lemon 1 Garlic Clove 3C Arugula 1/2 C Coarse Bread crumbs 1T Capers 1T Red Wine Vinegar 3/4 cup Evoo 1/4 C of Parm Cheese Caio Paul