Paul Bacino

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

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