Paul Bacino

I have dry aged many of rib primals..and a cooked dry aged end ain't bad. Back to the question...my weed burner was a bit faciuous (sp ).. But on the faster end to a blow tourch. I am fortunate to have a downstairs oven...which I will use for a final sear...it keeps all the smoke fire and brimstone from us up stairs.

I don't bake much-- So I go and look @ TJ's Breads----> "Sprouted 7 grain Bread" is pretty good!! http://caloriecount....outed-7-i111656

Or use one of these!! http://www.amazon.com/s/?ie=UTF8&keywords=weed+burner+torch&tag=mh0b-20&index=aps&hvadid=1471308109&ref=pd_sl_45jzf654fk_b

Nothing But Burger ( Caramelized Onions --S and P ) Home made rings and Pickles Perfect -- Juice just rising thru Yummo!! Simple

Baked Sockeye Salmon- Brown Rice salad w/ Pomegranates--Thai eggplant

My best rice is a wild rice harvested from Wisconsin, its green in color with tons of lake water flavors ( well ). Being Italian I use Carnaroli Riso that I get from Casale in Italy it produces a nice creamy Risotto. Lately I have using brown rice in my rice cooker, gives me a bit of toothsome..ness, I take that , brown rice, combine with Pomegranate seeds ( 50/50 ) and chopped cilantro ( T ). Zest with lime. you could add some nuts too. Healthy and simple. Paul

My first attempt: Kimchee Soup with Tuna and Shrimp

IR Gun.. its what I use all the time.. close counts in this one!! FOR ME.. I'm sure it depends on the color and refraction of the vessel.. But safe and works for me..

I used mine about four times and all was fine!! I fried frites ( twice ) well that was four times , whole chicken ( once ) and chicken fried steak ( last ). I used a bit of new with it, also.

Sounds good!! Garth Thanks for the Reply Best Paul

Butter and Onion sauce Pulgra Butter and Carmalina Purree

Thanks Katie.. I went and bought some this weekend.. So, I concur!! But I'm not much of a baker.. so I have mine with coffee's Paul

MonkFish Sous Vide ( 30 min @140 ) in Spicy Sage Brown Butter with Kabocha Squash/mango/marscapone

SB.. I have to Say..Lobster Bisque recipes.. must be the best keep secret!! Your meal looks like something I would like to put wine with!! Paully

I just look for freezer burn!! Cut it off.. use at or digression.. Fat is the worry for me.. I use in tomato base sauces alot

I use mine in artichokes!!

1# Ground Local Raised Lamb/Onion/Garlic/Carrot/Celery/ Brown Rice/ Majorem -- around Dutch Cabbage My sauce was Hunts/ Worcestershire sauce and La Cucina Marinara( I had it left over )

Rotus-- just throw the onions in!! They brown and blacken and Yes I filter it after!! I use Benton's Country Ham pieces for the smokyness too!! I used a turkey fryer.. so I has about 2 gallon of oil.. not wasting that!! Thanks for the time!! Paul

Made up Some fried chicken, from the turkey fryer. Deep Fat Fried Chicken-- That I cooked in a seasoned oil---bacon /onion/peanut oil/Duck Fat and Butter. Cajun Season Flour crust!!

You could calibrate them. Boiling water is 212F, Ice water is 32F. http://www.engineeringtoolbox.com/boiling-points-water-altitude-d_1344.html

Steve, The link to your favorite recipe..is inactive. I'd like to bump this back again? Others have any good recipes? r

Katie, I have not tried the " chocolate hazelnut biscott ".. I bought the Almond to try and.. the Nutrition facts didn't look to bad and 1-2 little cookies , and thatis about all I need for snack. I'll probably go back and give the chocolate hazelnut biscotti a try now that these are pretty good. BTW--Have you tried them? Paul

Been munching on TJ's soft bite Mini almond Biscotti's Great with Morning Joe PB

Is it possible to source/buy wild Boar? Anyplace? Thanks in Advance!! Paul

Sunday was a beautiful day in Omaha!! Smoked Ribs: With Home-Made Gauc and Sriracha salt Chips