Paul Bacino

Maybe this!! http://www.bing.com/shopping/world-cuisine-a4982799-spiral-vegetable-slicer/p/3B3414B42E1FF3535012?q=World+Cuisine+Tri-Blade+Plastic+Spiral+Vegetable+Slicer&lpq=World%20Cuisine%20Tri-Blade%20Plastic%20Spiral%20Vegetable%20Slicer&FORM=HURE

Very Nice.. that will probably be dedicated to your pizza's. I also have a 1/2 StainlessSteel Plate that I use on my grill, never rusts and acts like a Plancha Cheers Paul

Scallop / Chirizo Patty Succotash in Tomato water-- Pickled Onions, Scorpion Pepper laced Jalapeno, Cherokee Tomato with Braised Garden Kale

I keep waiting for some type of picture? Cheers Paul

Turns out..the little roasted pepper on the bottom was a Trinindad Scorpion Bhut Jolokia!! WOW..I'm still feeling it

You can do a one flip..and watch the blood push through... One inch..penetration..blood bleed s about medium rare With the rest.. Here is the deal..cooking pushes moister..as things heat up..it pushes out.. About a next few minutes..that's how I'd roll

Btw..that has some interesting marbling..what area..is that grown

I like..soup driven ides No way..to eat that much in a week.? Soups , sauce.....frozen for longer storage

Yeah..you got a nice medallion..in the eye. Which any more is all I need for a dinner. Those other pieces... ? I might even consider grinding them and making a killer slider. Don't think that bad...I'm not sure what u paid...but I'm sure that eye..will satisfy your monies worth Btw..I would not re-hydrate anything

ID cut out the eye..or the center..and cook it separate...that PIece....Would be better broken down..I think

That chianti... bottle ..must have a leak..then.. RT I'm drinking a fair share.. of..zin. today its Navy...papera vineyard

Man My Lips are still burning.. But that's OK Roasted Pepper Tomato Soup!! I'm going with a Madrigal.. Zinfandel Pairing with NFL Football RZC

Cool broom Heidih.. curious if dust, lint holds on to the bristles like in most nylon brooms. Paul That is always my pet peeve, always removing the dust that clings to the end bristles. Nut.. I use a vacuum on my wood floors it has a removable sucking handle.

Doh..Thanks

dcarch-- Never seen fairytale melenzine either-- Gotta get back out to the Farmers markets Patrickamory-- You serve that over something? mm-- Your bowl, reminds me I got some of those for christmas. My tomato crop is on a holding pattern. Waiting for the next wave. I might be wrong but indeterminate tomatoe's produce ( rippen ) in spurts. Anne-- You and Moe eat real well, was your rib the high heat method? Baselerd-- Nice combination of flavors AnnaN-- What cut was that? Very nice..otherwise for all Paully

Grilled King Salmon/ Cucumber Sauce in Purple Cherokee Tomato Water On Previous Post!! Ann--I just seared the heck out of the Brisket and Braised it in a Fortified Beef Stock. No Smoke on this RT- I picked this whole Packer Brisket ( same as you get from Costco or Sam's ) mine came from FareWay, came in @ 2.99 # I cut the whole 15# brisket in pieces-- One half (or So )yielded a nice 6 # Flat ( I vacuum sealed that ) and the rest I trimmed yielding a small flat and the rest of the point ( heavy Marbling )

Made some Braised Brisket Slider w /Pepper Vinegar sauce, Slaw and Homemade Pickles I cut a packer Brisket in Half __ trimmed out the a piece of Flat and the Point. I really wanted the Point because of all the marbling and the minor flat was a bonus. I still have 3/4 of the flat to use later. Getting the sear on!! The finished plate!!

Gumbo Z

I prefer..my cleaver..

BellaCopper diffusers? Maybe

I always wanted to take it to my favorite chinese place and have them..torbo heat that thing with thier burners.. clean and season it after that. Never did thou

Cool.. Thanks everyone!! Paul

So..I'm stewing down some tomatoes prior to canning. I notice you get a fair amount of foaming. Question? I know I take off the foam in protein stocks, but is their any unwanted stuff in tomato foam? Paul

Watched a show today on TV, that showed how one chef + cooked his high marbled beef . First the chef, warm the beef over an open flame. Not darking it but just enough to warm it and give it a bit of color. They them sliced the 3/4" steak into 1/4 " pieces. Then went into a quick marniade ( not sure ) Then it was cooked in a hot clay pot. Paul

Nice Scubadoo97.. I agree.. That looks to make the grade.