Paul Bacino

I just see.. alot of places for failure!! Dried pumps /clogged lines. Happened to my niece, a college student, they not reliable on maintance. Cheers DP

Can you still buy Barilla in 1-lb boxes?Well..Mine are!! 454g = 1# according to Barilla

You know I'll double ck!! I have about 20-25 box's + Can you still buy Barilla in 1-lb boxes?

I like the artesian Extruded pasta..like Latini or Rustica...if it is extruded by old die pressing technique..it creates an exterior texture..which if good for adhesion of sauce. Most of the time..regular ole Brialla.. Works for me too. I can pick it up for less than 1 dollar for a 16 oz box..comes in a lot of styles. When you feed 20 plus people on Sundays..regularly..it becomes economic. Garofalo from Costco works too.. Paulo

I will blood age...without any sauce..and can get some decent flavor profiles. It's the basic browning of the meat u see in the close-out section in the supermarkets

Since ..u are basically marinating it.. I might rinse it.. Or pat it dry...Then really dry age it a day or two...just something.. To think about..then season with anything that doesn't have salt.

Paul Bacino - While you said you've never actually had the Grade 12 Miyazaki, have you any idea where to source it? I read that entire article & followed some of the links, but nothing took me to any actual source for it. This appears the best I can do!! http://www.1-800-kobebeef.net/privacypolicy.html Someone said try here!! http://debragga.com/

A source in the states?

Paul Bacino - While you said you've never actually had the Grade 12 Miyazaki, have you any idea where to source it? I read that entire article & followed some of the links, but nothing took me to any actual source for it. This appears the best I can do!! http://www.1-800-kobebeef.net/privacypolicy.html

Flannery!! http://www.flannerybeef.com/ Bryan has awesome product, for those to know of

I'm really wondering..if different cuts of wagyu..wouldn't be better..ie Tri-tip, eye of round,short rib, top sirloin, chuck eye. I bet most served..is strip,ribeye or filet. I agree with most. For me a balance is needed.. And I really like the grades discussed. Btw...I picked up some really nice Prime Top Sirloin@ Costco. Very nice. I just think..generically call Wagyu. We have to see all the levels available. Consider the grade.

I tried to go back in my notes..but I actually got the owner of that steak house to get me that info.. I'll see..if I can reconnect with him... Paul

Like I say..look for this stuff...for the true meaning. A " quest for the holy grail"

Please read this.. http://blog.mckendricks.com/2010/04/wagyu-in-search-of-the-best-steak/ He sourced this..impressive

Here is a scale best represented.. by marbling!! http://www.nikuya.ca/products/our_view_marbling.htm I'm usually seeing 6-8 with what I source..

Here is a rough example of Grade 12 Miyazaki or Matsuzaka beef!!

I personally havent had beef graded higher than a 8 BMS Prime or American Wagyu. I use a local ( Majinola Beef ) raised producer, the cattle diet is supplemented with the spent grain and usually scores 7-8. I also have a patient the raises a herd-- I source beef from also ( Morgan Ranch ). If your talking higher graded beef ( American scaled or Japanese ) 8-12. I'm probably out of this discussion. That stuff is very marbled stuff and cost is way out of what I would pay myself too. That kind of stuff might go well cook on a hot salt block..in my opinion. That fat needs to liquidate. Like I always say if you cook this type of product you need to cook it to temps around 145 F finished a good medium. Im not sure I would ever ever make anything raw from it. All that been said!! I love this stuff. What I see has texture and flavor.. ages real well too.

Thanks.. I heard Chada had some good thai.. also--- I wouldnt be opposed to a good PHO spot for me!! Cheers Doc Paully

I'd like to resumption this thread...headed to find Thai...Mexican or pizza... Why..we have a little baby and we don't need fine dinning...but solid, well seasoned, suggestions. Thanks My kids , live in Vegas. We have done Milo's and Archie's...both on our last trip.

Here is a good example of what RT is talking about!! http://www.beefinnovationsgroup.com/ValueCuts/round/data_pdf/fullSirloinTip-How_to_Cut.pdf The lower cut of the Sirloin "C " I believe.

I sometimes add it to my PHO soup!!

I call it the " Rib Cap" Far right pieces I do a hot sear and finish in oven!! Or make it into a rib Cap Roll Here is the key to cooking this cut of beef,, for the most part, it depends on your meat source. For the most part this is a highly marbled piece of meat and you need to take the temperature of the beef higher than you would think, I usually finish to 145. This helps melt the fat and the cut will taste much better. Paul

" Aging " my dear grasshopper Aging

Did " Salmon Piccata served on Brown Lentils "

Thanks Chris...that is another on my cooking plan