Paul Bacino

Beer Can..What Controller are you using? That " learns " Curious!! Paul

Me.. I always salt just at prep time, I love the turgidity in my Mater!! I also pepper mine too!! Very Nice stuff!! All

Here is an old link with articles:

I read this a long time ago!! http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html I do mine on a just a rack-- Roughly 30 wet/30dry!!

Green goddess...that is why s new one to me Sent from my DROIDX using Tapatalk 2

This Lovage is very interesting stuff.. here I came up with I think is a good IDEA!! Radish/Cucumber/Lime Juice/ Lovage/ Good Black Pepper and Sea Salt/Evoo-- I wanted a bit more acid an I added red Wine Vinegar

I just love Purple Cherokee tomatoes and this local cured Shoulder bacon.. I don't mess with Hellman's ( maybe I should make my own )-- But I do different takes of lettuce or arugula.. Bread I use/d TJ's organic wheat!!! What to improve ON, what do you prefer ? !!

I need to start refining dish presentation.. WE have some awesome looking stuff.. I made turnip gnocchi and Shortrib Ragu: Also: WE started with an pistachio crusted salmon, sage turnip mash, russet potatoes with Morel Mushroom ragu, ham stock poached fresh garden beans

So here is the finished dish: Turnip gnocchi poach in a ham stock/ Short Rib Ragu/ in a bed of beef sauce The Gnocchi were light a dissolve in your mouth, they could have been just a bit denser,( probably working the dough a bit more ) I don't mind a bit of toothy -ness---oh BTW I was off in my math, it was the 4/1 ratio ( Yikes ) 330 g /80g Starch to flour--cut in and only a quick hand roll to come together..

The Dough!! Sorry doing this backwards!!

The Turnips!!

Scott, I am really impressed so far but its a pain. I roasted the russet potato and turnip in oven on salt , 2 med ea, 350 for about an hr or until the internal temp was 205/210 F. I should have started turnips earlier. I got about 330g starch after peeling..Ouch they are hot. Turnips I had to grate and chop , so I grated the tators too. I decided to go about 3/1 starch to flour 80ish grams AP flour 1 egg yolk mixed Pinch of salt and nutmeg Now I chopped/cut my flour in till about 3/4 of the 80 grams were in and then kneaded by hand. I didn't use all the flour and used the rest for bench> Test run.. I'm boiling them in a ham stock and I made a short rib ragu to top. I hope to get a finished shot.. but with company--ITS NOT EASY!! Turnips add a really nice sweetness

Gonna make " Potato and Turnip Gnocchi " Thinking of a 4/1 ratio of starch to flour by weight, one egg yolk, pinch of salt and nutmeg! I'm using two each- "Potato and Turnip" weighting ( sp ) will come after bake and peel Thoughts /ideas?

TikiDoc-- Beautiful GD!! Did you have to finish the cart?

dCarch, Just curious how many people are you cooking for, usually!! Wonderfull stuff

Nice!! Thanks for the pic.. Chris

I want something I can put all my prep stuff on.. thats why I want a table too!! Otherwise.. I see your idea!!

Wind damper and If I put it on my deck near hand rail it would keep splatter away.. btw. I wouldnt have that tall a burner Chris.. its an example!! But you know your right!! I'm wondering if I could use a S/S work table and mount a burner.. removable too!!

Does anyone know , who might sell portable wok carts.. with a built in burner or two and a back splash. I dont want a tri-pod set up!! I want something I can use on my deck outside!! Curious? Paul Like this?

Wow..Good Job England!! Oh that looks wonderful Pc...

Cashew Crusted Salmon/BlueBerry sauce..Turnip Puree.. Bacino Salad

Killer Veal Presentation Baron.. But back to meat balls: Generally I mass produce mine, by baking. Sorry I will wash mine off sometimes.. this get off extra fat. place them on wax paper .. freeze them then into a freezer bag. When I make sugo.. I will wash any frost off.. into the pot they go. Just being honest!! BACINO..yeah Sicilian

I was in charge of dessert!! Colorado Peach IceCream with Lavender syrup /Almond Biscotti served with Vin Santo!! Basil is for Aroma Infusion!!

Made two Biscotti tonight!! Almond/ Orange and Rosemary/Malbar Blk Pepper/ Cashew

SomeTimes its just easier!! We have a local Greek Place that we love-- So buy the meat, sauce and dressing!! And assemble @ home after a rough work day!! Yumm..