Paul Bacino

My "ABC" Sandwich-- Sometimes a fairly good good result can be achieved even in the winter!! This is " Arugala-Bacon( shoulder/local cure)-Charub Tomatoes " The charub cherry tomato is rather sweet The bacon I stock up on when I can The arugala-- was a baby variety-- quite mild in flavor The Bread-TJ's Sprout Bread Dukes Meyo I had a side of my home-made Olive salad and Flax seed chips!!

Yumm!!

4-238 Thanks

I use a Kelvar glove from C-Kure. I never use the guard. I have the Super Benriner.. its a bit wider. I wonder if placing a damp towel under your machine to help with some type of securing ground base, might help ,so you can get a good push going..That wider cuts need a solid continuous push. Good luck..I like mine for what I use it for Paul

Baselerd.. What page in MC? For reference? Paul

Sam, Thanks..Thinking the RM and into a favorfull broth.. I just wasnt sure which to use. Paul

Rotuts, Thanks,, really simple!! Dish. I always save any left over mussel dish broth, good for these quick meal occasions My favorite No-Knead Bread-- this one ( my Patient made it for me --She said she had been a pain in the ASK ) well she wasnt. But, The only one I ever made was Cook's Illustrated. I just dont bake that much. I'm open for suggestions though!!

Welcome Poet!! Our Venison supplys are really down this yr in the Mid-west!! Along with Pheasant and quail!!

Made a Cod Stew!! Reserved Mussel Broth/Poached Cod/Left-over Brown Rice/Marinara/Peas/Knob of Butter and Fennel fronds to finish!! Easy and Flavorful A Side of N0-Knead Bread!

Wanting to make a Chicken Pesto dish, but I"m thinking of making the noodle out a Chicken. Then saucing it with my pesto. Its going to be one part of a dinner with a play on " Chicks gone WILD" motif. Which of the TG would you use? RM/GS/TI Any recipes out there? Ideas?

I'm doing some Beef ribs ..off my Wagyu rib primal> Going to use a dry rub only , a day ahead, high heat sear in oven, smoke for about 2 hrs and finish low and slow..

I use it on my pizza stones.. and cooking oils for frying!! Its like playing with Hand grenades .. close is fine!! I think it states Max error @ +/- 4C @ 200 degrees

Dont forget to look @ the IR guns too.. I said just look

That's great Scott.!! PatrickAmory-- Loves how light that looks Nickrey--Nice flavors I bet!!

We've had a Romertopf clay cooker for yrs. I usually soak it first, it has a glazed bottom..both top and bottom and put then put it in the oven cold, Come to think of it I may even put it in a hot oven.. never had a broblem,,

Prawn, How do you get that soft shell crab so crispy? Did you get it live ( fresh ) to start? Paul

Here's that Pizza Crust dough!! Not easy to roll out this dough w/o a sheeter. But.I really like the way , it had all these crispy fingers I created .. You ask for crunch!!

Let me clarify!! I only eat these types of products, very seldom. Rotuts Usually Special occasions. I get my blood work, once a yr and I "m good to go!! For another yr. At least! paul

Sorry for the repeat of the meat post.. But I was really amazed @ the marbling of this roast. It becomes more apparent as I get ready to warm a cut for dinner. So I had to show you. Looking a fresh roasts cant tell the story this thing does!! Done!!

Chris, Great Flavor!!

My last Rib Roast I cooked at 500 the whole time..Turned out good too, as the interior had the correct temp.. but my rib cap was well done But your correct!!

This was the finished roast.. after 14 day dry, I sliced the cap seasoned it with salt 24 hrs prior to cooking, then only Malbar pepper. I really liked this method as it does help concentrate some beefy flavors first!!

Thanks rotuts--I was thinking of you during the blood aging process Cheers happy newyr Doc Paully

9 # Majinola Prime Rib Roast Finished cut --I aged it 14 days wet cry-vac bag open.. I used half for new yrs. I then dry aged it 14 days, Cooked it low and slow@ 200F till internal temp was 110 Bagged it it Sous vide it @136/6hrs Blast finished it @500

My first try at baking these things-- I used the DeBuyer Silicon Molds!! http://chezpim.com/bake/canele-recipe-method I actually didnt use beeswax and coated the molds in Brown butter, WFIW. Needs a little work-- but they are all gone!! Can you get that dark brown color with the silicon milds?