Paul Bacino

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

You could still thaw and age...for 3-4 days. Your just desiccating..the beef a bit...if you don't and try to sear your risk....you'll. probably just steam the meat caused by defrosting. Drying it a bit on a wire rack..in the bottom of the frig..allowing air circulation. The braising should rehydrate...a the slight age will provide the ability to sear and create a bit of umami Just my thhought

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