Paul Bacino

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?

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