Paul Bacino

Nice.. Thanks!!

I'm thinking these were 50/50 Flour/potato plus 2 yolk.. basic!! I think you can see a color differance.. This also is a ( claimed) Gnocchi roller.. so I pushed these out I could be wrong..

I usually keep things basic.. GOOD SAUCE and GOOD CHEESE w/ fresh Pasta@!! All homemade.

Can someone figure out how to put ours next to each other for comparison!! Here FP!!

Been in the Family for a while!!

Interesting my Cavatelli maker.. has a complete differant Roll pattern!!

Dinner: Made a Butter Herb Gnocchi in an Roasted Heirloom tomatoesauce w/ Locatelli cheese

Nothing Glamorous..but simple and my kids favorite. Paul Bacino Chicken Fried Steak-- This is a cube steak that gets tenderized run through a jaccarding device.. I flour the first time.. Heavy in blk pepper, fire salt, Cajun seasoning and flour--into an egg milk wash then back into the flour.. really rubbing to get the flour in side the cuts.. this helps create a crispy crust. Gravy is a blk pepper pork gravy!! I prefer to dip to keep the crust intacted.. sorry I was out of potatoes

I shot the stone @ about 475F.

MY Cracker Pie Pizza Onions, Blue Cheese and Rosemary

I hand rolled out the dough.. no Problem: Cracker Crust Pizza!!

What..I'm seeing 100% AP 36% H20 3.5% Veg OIl 1.2% Sugar 1.2% NaCL 1.2 % ADY 18 hr Rise For my recipe: What % Corn starch..just curious!! This is dry!!? Would be difficult to roll.. Paul

Chris, Did you have luck, getting your thin cracker crust pizza? I keep reading about the sheeter too!! I haven't tried it, but they say to roll it to 1/16". Or I'm i just stuck with my hand crank pasta roller? paul

One thing I noticed.. when I picked some last weekend. It seems that arugala may have different varieties.. I have some that are drk leafy green and then a variety that seems a light green color and smaller/narrower fronds. Each also sport just a we bit different flavor profile. I'll see if I can get a picture!! Paul

Can you water bath them to re-heat? I would cook them then reheat as needed. I do microwave on defrost, or water bath them!!

Thanks for the information!!

Panaderia.. I have some that has poded out.. nice!! I knew you guys would come thru!! Thanks

My current patch is wild and crazy.. can you eat the flowers? I usually till it under after its spring growth, this time I keep it!! Its alot more bitter and peppery with the heat. But not bad!!

Our spare bedroom is our Back-up storage!! Works just fine..

The ones that taste like "Bell Pepper"!!

Possibly " Spices of the World "-- pretty interesting , by McCormick and Company!!

Saw a cool idea on tv yesterday!! as you grind your burger, keep all the rope strands of meat in a line, layer them together into the thickness of a patty-- he had a grinder the actually extruded the meat thicker ( 4" or 6" ). he then basically wrapped all the built of strands in plastic wrap, then slightly froze it and then cut out the burgers, without compressing the meat into patties. Hope this makes sense: it seems to hold well together!! Cheers

Another variation for a favorite.. good ole country meal!! Cold Home-made Meat loaf Sandwich w/ Dukes Meyo.. I might just finish this with Lays chips on the inside!! I ground the Chuck Roast and my wife made the meat loaf for my birthday!! Boar's head pickles

My Next__ All American Meal Cold Home-Made Meat Loaf/ TJ Whole Wheat Bread/ Dukes Meyo-- Boar head pickles and Lays Chips

What ever JOE.. But Cochon 555 is doing an Artesinal Bologna. tasting. and the only allowed tasting for submitted for the " bologna " is DUKE meyo and Wonder bread.. So Blowe me with your thoughts I thru Lays chips in their.. because I love an ALL American .. WONDER bread , .. Well bologna was Oscar Mayer ( SP I think n) .. and mMracle whip.. but Ive grown up.. to this !! Oh yeh.. Joe.. ( good call )