Paul Bacino

This is what I have.. I had always wanted to try it!! Vintage Sunbeam Verticle rotisserie I love mine!! Make the best chicken.. al pastor?

Can you cut your mature spring arugula way back and get the delicate growth again.. or do you need to replant from seed for a fall crop? Curious?

Yes...I would only store it for two days...I'm off on Fridays so I make what we want for Friday night...that is rolling and cutting just for that night...then plastic wrap the rest ...I didn't roll

I source a local Wagyu type beef from Omaha area, I picked up some skirt steak to make Tacos. The beef absolutely melted in your mouth I roasted some garden onions and 3 type peppers and made a home-made salsa to finish .

Me..I usually make an eat..but pasta dough you can wrap it..hold it in frig or freeze it..I personally don't roll and or cut it dry it and hold it..like box pastas

My Basil season is coming to a close!

Nice.. Thanks!!

I'm thinking these were 50/50 Flour/potato plus 2 yolk.. basic!! I think you can see a color differance.. This also is a ( claimed) Gnocchi roller.. so I pushed these out I could be wrong..

I usually keep things basic.. GOOD SAUCE and GOOD CHEESE w/ fresh Pasta@!! All homemade.

Can someone figure out how to put ours next to each other for comparison!! Here FP!!

Been in the Family for a while!!

Interesting my Cavatelli maker.. has a complete differant Roll pattern!!

Dinner: Made a Butter Herb Gnocchi in an Roasted Heirloom tomatoesauce w/ Locatelli cheese

Nothing Glamorous..but simple and my kids favorite. Paul Bacino Chicken Fried Steak-- This is a cube steak that gets tenderized run through a jaccarding device.. I flour the first time.. Heavy in blk pepper, fire salt, Cajun seasoning and flour--into an egg milk wash then back into the flour.. really rubbing to get the flour in side the cuts.. this helps create a crispy crust. Gravy is a blk pepper pork gravy!! I prefer to dip to keep the crust intacted.. sorry I was out of potatoes

I shot the stone @ about 475F.

MY Cracker Pie Pizza Onions, Blue Cheese and Rosemary

I hand rolled out the dough.. no Problem: Cracker Crust Pizza!!

What..I'm seeing 100% AP 36% H20 3.5% Veg OIl 1.2% Sugar 1.2% NaCL 1.2 % ADY 18 hr Rise For my recipe: What % Corn starch..just curious!! This is dry!!? Would be difficult to roll.. Paul

Chris, Did you have luck, getting your thin cracker crust pizza? I keep reading about the sheeter too!! I haven't tried it, but they say to roll it to 1/16". Or I'm i just stuck with my hand crank pasta roller? paul

One thing I noticed.. when I picked some last weekend. It seems that arugala may have different varieties.. I have some that are drk leafy green and then a variety that seems a light green color and smaller/narrower fronds. Each also sport just a we bit different flavor profile. I'll see if I can get a picture!! Paul

Can you water bath them to re-heat? I would cook them then reheat as needed. I do microwave on defrost, or water bath them!!

Thanks for the information!!

Panaderia.. I have some that has poded out.. nice!! I knew you guys would come thru!! Thanks

My current patch is wild and crazy.. can you eat the flowers? I usually till it under after its spring growth, this time I keep it!! Its alot more bitter and peppery with the heat. But not bad!!