Paul Bacino

I need to favor a friend something...I was thing blk truffle! Are they in season and who should I contact? Other ideas...I have sent him a lot of quality meat and he lives by the sea.. Ideas otherwise..200 to 400 dollars Paul

A more traditional plating of gumbo!! Happy Mardi Gras!!

I'm not really sure an exact measurement is needed for that recipe ? For me its enough to get the job done.. like the amount of water it takes to cook pasta in. If your worried about to much fat present, I some times drain of any fat liquid.. since I add olive oil to cook my onions in. That is some good stuff that drains off. I'm glad it worked..I love that soup

With all this talk about.. Roux, what do do with your skimmed fat and super bowl food!! WT-- A gumbo came to mind I used Chicken Smultz and oil.. Medium brown Roux This is Shrimp ( tiger ) and Andouille ( WF ) wish I had some Tasso Shrimp and Andouille Gumbo with Brown rice!!

I'm making that Broth.. thanks for writing that. Huiray

Jerusalem artichoke veloute, scallop and black truffle!! Now I'm going to have to find some Black truffles.

Thats my home town, Marshalltown Iowa..interested how that name came about!! I have the Auber and like it.. But I bought a Poly Sci Immersion.. that I like now

I like the Tiger Prawns, the new vintage if Tuscan Olive oil is in, and if you watch the meat.. you can find prime beef cuts labeled choice

You bet !! I wish I had um both!! Stay well Rotuts

The answer may lie within: http://www.patents.com/us-4997670.html

Hot Rock--Welcome. What I'll do for a simple sauce for my pizza, is get a jar of of spaghetti sauce. I use Rao's or Cucina Antica ( they make things like Marinara/Tomato basil ).. I think its better than a Ketchup ( just me ). If you have left overs just freeze it. Good luck Paul

huiray I want your food..seriously. Nice work!! Paul

Pancakes..French Toast.. you could probably griddle veggies!! Someother ideas!!

I want to make these.. what buns did you use?

My finished My Pork OssoBucco with Yukon Gold Potatoes and Home canned beans!! My Gremolata was just the zest of lemon/orange/parsley !!

Making some Heritage Foods-Pork OssoBucco--using Red Wattle variety pork. After Browning with a bit of wonder flour/Potato starch..Place in a crock pot to cook for 9-10 hrs. Stock/Tomato/Onions/Garlic/Carrots-- Lemon./ Parsley/ thyme/Bay

Darn.. wife changed plans!! She wanted turkey chili and wings ( MC ) Thats ok ...a little more age wont hurt my ribs a bit!!

Thanks.. Sam.. I ordered my Activa!! Probably wont get a chance to play in the kitchen for a couple weeks.. travel

You are correct..I miss spelled it. I live in Nebraska..and getting any fresh type tomato with any flavor ..is tough! I find these to have a consistent sweetness. We use them occasionally for salad, I was really wanting a bacon sandwich...worked pretty well. I had some tomato jam..but wife is not a fan...Yikes

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