Paul Bacino

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

Someone in here said something about Octopus being sublime.. with a 5-6 hr SV. I think you can do a search for a recipe. Paul

RT.....I thought the same thing!! Just looking for my belly source now? Anyone . I have got. Some belly from Neiman Ranch. Open for suggestions

This looks quite interesting!! But its 18 hrs-- u could just up the temp to fit 16 hrs ? http://reluctanthousedad.com/2012/03/29/recipe-shed-heston-blumenthals-18-hour-sous-vide-blackened-pork-belly-with-creamed-leeks-apple-sauce-and-roast-garlic-mashed-potatoes/

I tend to cook my greens--kale's /spinach/ collards with more the fried garlic in which I will start it at a fairly higher temp add it then putt the greens in rather quickly. My red sauces I tend to soften the garlic. Couple quick things that come to mind.. PB

Here is my complete work.. My last pizza turned out the best with all the tweeking I did. http://forums.egullet.org/topic/145302-my-new-pizza-oven-design/ Paul

So I thought I would post this here too!! This is what I'm doing with my steel. I made a pizza oven using the steel as my top. This weekend I cooked 4 pizz'a in 15-20 mins. With all this mass you hardly lose any oven temp!! Paul

Here is a better idea what this can do.. These are three hand tossed.. But this is near perfection for me!! All Pizza were slow raise with 65% hydrated Caputo flour..

Maybe..I should try making some!! But left over red wine is hard to come by!

We use Pompeian...but that is what my mother used. I like... it for tomato salads/onion and our Italian Leaf Salad. It is a 5% vinegar.......I actually like a bit of acidity...I think 5 % is about the standard? http://www.pompeian.com/vinegars_page_red_wine.html

Oh yeah...the IR element would be like turning on the broiler. in the oven. I spec..but we'll see. I look forward to trying it...but it works..off and on. Kinda crazy Also These bricks. Are really old and I have been using them yrs.

RT, My ceramic pizza stone ( it does have an elevated metal stand)--I got it from a local cooking store, ie like Williams and Sonoma. I have had it for yrs and I use it both indoor and out, it can withstand all the heat and placing cool dough upon it hasn't cracked it yet. The Weber has an IR rotisserie burner..that is what you see above. In my first attempt, I didn't turn it on , but I think i will . It seems the pizza could use more top heat.. to get more of the leopardization. Thanks for the Tips!! Yeah.. gonna fire up the smoke box for sure sometime. Happy Holidays PB btw no rusting yet..

I have been amiss from the Boards, over the last month. But feeling better and time to share ,again. Rotuts and I kinda went around on this idea in the oven. Was to place two steels, in the oven. So I took my ceramic stone, placed some bricks on the side ( wrapped one for reflectivity ) and mounted the MC steel on top. I'm using my Genesis Weber gas grill for the heat source. I pre-heated the grill for 45 mins. The ceramic deck got about 575 F, the interior cavity showed about 650F and the top was @ 475F. My pizza dough was 300g AP flour 65% hydrated 1t turbinatio sugar, 1t yeast, 1t salt, 1T olive oil and 1t Baking powder ( Yep ). I let the dough slow raise about 4 hrs First attempt: Was a simple hamburger and asiago, I used my homemade slow cook red sauce on the bottom 4 mins to get the above result My final attempt of the day was to let the deck cool and make. Ham and Egg Pie--I used Benton's Country ham, farm raised egg yolk and Sage 6 mins here Over all not to bad of a run , on cooking pizza. A few things. I'll use 00 Caputo flour next, I'm planning on turning on the IR burning to get more top heat too

Going back to the potatoe idea!! I did a chowder here!! Here topped with a bit of fennel pollen..

I love a mash potatoes and onion marmalade.. combination

Water / stock / spirit. or simple syrup. With simple syrups u might go with a bourbon glaze

I will add a couple table spoons of water... With mine. I think it helps the cook time to lengthen ...which I think u need with carrots. Before u glaze them as it reduces?

I would like some type of 1) rubber base, helps sliding around. 2 ) Wide grating surface 3) Variable size 4) Decent handle to hold it 5) Good ergonolmics 6) Sharp I kinda like the grater handle in the last post except is a one size unit!! Paul

http://www.thepacker.com/fruit-vegetable-news/cal-organic_debuts_yellow_baby_carrots_122112399.html These seem pretty good..anyone else tried them?

Wow..awwome

Been Away..Sorry Here Here is my latest creation!! Braised Yukon Gnocchi in a Morel reduction sauce ( finished w/ a 64 degree Egg )!!

Ann.. ( you too ) Yep, really like this place!! Cheers Me

Rotuts, I already have SS plates : one is 14x20x 0.5 inch ( quite a heavy beast I must say ) and the other is 0.25. It's just not that same Carbon steel plates I spec those are. I know you might get some seasoning with the your above mentioned plates but I might have to try mine? Never would have thought of trying that. Dont know if the racks can hold the weight with the heat. cheers

Interesting... Rotuts

Picked up 2 Rotisserie chickens from Costco for a chicken pot pie recipe, I think the chickens are probably brined and roasted. Now making stock from the left overs, will probably make a salty stock, I have noticed it with single ones. But if I use two and roughly the same water will I get over kill salty. I usually pressure cook my stock. Ideas? Use or not use? Paul