Paul Bacino

Cool.. U do live in the USA Tundra :0) Post some dinner pic's and welcome Doc B

Spring Dinner--was a nice wait!! Lamb Cap Yep Morel Dinner served

Zucchini Asparagus terrine --cheese fill ( Rigoat, feta,parm, lemon zest )/ grilled the asparagus and zucchini, seasoned with Mrs Dash no salt

Salsiccia sandwich-- sorry must have blacked out earlier/ can be deleted

Bison Smash buger w/ tomato onion jam 1/4 # and 1/2 # Jammin Toasted Brioche w/ Meyo slather

@weinoo D+ come on man ( JK ) this one gets a lot of work too.. was fortunate to have someone with a kiln, to melt the wine bottle

Works just fine, also u can rest a pan lid!!!

3" Bone in/ Dry Aged Strip Morgan Ranch 225F oven Salad The Beef

@btbyrd--that is so funny, you posted the first video/ as i just made egg rolls and I just watched that one , two days ago I'm making mine with Pork also and Chinese celery was new to me

A Clever is my go to pizza cutter Keeps your hand high off the cheese

I have a Sani-Safe cleaver i love, the model i have i couldn't find. JUst a nice solid , ergonamic handle https://www.dexterrussellcutlery.com/s5387-dexter-cleaver-sanisafe/

egg/ Blk Bean/ jalapeno /Spanish rice/avo / siracha / cilantro --good breakfast start today

Greek Burgers-- Feta/pickled red onion, spinach, garlic, lemon zest, Kalamata olives Fresh Ziki

This is how I, I do it

Scott, The plate expands as it heated and it goes away, that thing is about 8yrs old too B I toast mine to 700, u never really destroy the seasoning...i will use super high heat to de carbonize the plate, oil and ur good to go I actually build a pizza oven with , a stone on bottom, two sides of bricks and the plate on top

and the big Boy or u can deal with this

Only a suggestion!! I sourced a metal fabrication company, that made ( Cut ) me a SS plate. I use on my grill Weber too, Think it is 1/4-3/8's. I hade them put handles on it too. If u get crazy I also had them make me a 1/2" SS grill, SOB weights is close to 35-40 # If interested I can take pictures, SS never rusts ( I love it and use it all the time ) No maintance but scraping or high heat burn off " x " Bacino " the little kiss "

Recent Purchase https://morganranchinc.com/ These are the tri -tips Post char

La Piña en la Cocina Chicken And Chayote Stew

I haven't mastered the roll yet

Sweet, When I saw this it made me laugh, its a recollection I had from Bora Bora. When I picked up a sea cucumber, while diving. Turning into a weird sticky mess . We have just started ingesting a seamoss in our diet " Simsima Seamoss " with wild crafted seamoss?

and 9"

pho

@rotuts -- thats why notes are sketchy-- Busch light and Vino Tinto effect

Superbowl Hot Dog event!! The dogs are all beef, and broken into demographical sites the two regionals with the addition of Stoysich were emulsified ( My preferred texture ) Local were ground fine, some smoke, sorry wasn't a fan, these were a bit jerckyish, Stoysich just not in my wheel house Rural --Wahoo was the smokiest and David city was the saltiest I think the two regional had the best texture, snap and taste ( over all Koegel won out here --Usinger was up there ) Gonna go back a retaste ---as the week progresses