Paul Bacino

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

Did a " Chicks gone Wild Dinner" @ my House!! I didnt shoot any pictures but the ending!! Toasted Chicken Skin Caramel/Brown Butter Maple iceCream Coco Crisps " Coolhaus Chicken and Waffle IceCream"

Heidih Where can I get steaks like that? That is awesome!!

I'd just put in one whole clove...un crushed...cook with it and then remove it

Here's an article!! From CSU http://www.ext.colostate.edu/safefood/newsltr/v2n4s08.html paul

Thanks

Steve Gourmet Delights....had my stash!!! Good product.. from France

Sunday Burger!!

Asparagus Ricotta Gnocchi!! Happy St Patti's Day

I actually only use steaks 2" and above. Here is a finished product: ( my Rib Cap Roll Steak ) You can take it longer if you wish, if you like more char-- get a thicker cut or adjust your cooking time ,method and temp. I usually buy high marbled beef, and these are special occasions and I will get to much flame on a regular grill for these meats. Good luck Paul

Thanks Rotuts You can try.. this!! I'm telling you sear is the word!!

Pretty good read here!! http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html?ref=search Blood will tend to oxidize and change color/brown!! I have package/blood aged, as I call it from butcher wrap ( no vacuum ), for about. I'm sure 6 days would have been the limit. It will develope a smell and get brown I would think anything you have would be superficial.. and a hot sear would do it good. But again, that is me. Worst..you might try cuting off some of the brown and test fry a bit of the underlying meat. Paul