Paul Bacino

Another variation for a favorite.. good ole country meal!! Cold Home-made Meat loaf Sandwich w/ Dukes Meyo.. I might just finish this with Lays chips on the inside!! I ground the Chuck Roast and my wife made the meat loaf for my birthday!! Boar's head pickles

My Next__ All American Meal Cold Home-Made Meat Loaf/ TJ Whole Wheat Bread/ Dukes Meyo-- Boar head pickles and Lays Chips

What ever JOE.. But Cochon 555 is doing an Artesinal Bologna. tasting. and the only allowed tasting for submitted for the " bologna " is DUKE meyo and Wonder bread.. So Blowe me with your thoughts I thru Lays chips in their.. because I love an ALL American .. WONDER bread , .. Well bologna was Oscar Mayer ( SP I think n) .. and mMracle whip.. but Ive grown up.. to this !! Oh yeh.. Joe.. ( good call )

Play as you wish !! Chris WE have Kraft and Coke.. that could compete!! Put something in!! C

Could ours be!! Dukes Meyo, Lays potato chips, Wonder Bread and artesinal bologna .. Go world>> Thoughts..

Black Diamond Watermelons are very fine in the Midwest-- So After eating one I made some pickles http://www.epicurious.com/recipes/food/views/WATERMELON-RIND-PICKLES-5643 Black Diamond Watermelon Rind Pickles:

So I made some Tomato Jam: Using Garden Roasted Tomato, caramelized onion w/Thyme, confit garlic, Salt and Pepper ..I added a bit a balsamic Vinegar too!! Now for another BLT

Some type of octopus mash potato..

Thanks.. EnriqueB

Its a blood change.. mostly here I believe.. Our Blood is bright red, before oxidation. Then it begins to turn brown and I'm sure tastes and smells different. Your package aging is being seasoned by that change. I doubt if your getting any ( much ) tissue change/ denature/breakdown/ tenderizing . My thoughts. I do it to and don't get to freaked out about contamination, But, I have never ground the beef thou.

Wrapped or un- wrapped? In the frig you are essentially desiccating and concentrating..

Rotuts.. I knew you'd be hanging around!! Perfect use of Port o Clyde shrimp!!

Made Heirloom Gazpacho with Port of Clyde Sweet Maine Shrimp!!

Its the Tomato season for us.. But how can I preserve it Gazpacho ? I made a batch today, I guess I won't chill it ? But plan on using it over the week and would like to see if I could store it for awhile. 3/4 Blender Fresh Tomato, 3 garlic clove, 1/ 2 Serrano, 1/2 cucumber, good aged sherry vinegar and spanich Evoo, S and P-- I blended it all!! I will add in chopped tomato and blend with some bread later Ideas?

Rotuts.. I stumbled up your idea.. by accident one day , when I had left a package of beef in the refrigerator.. the beef was brown and funky smelling.. rapid aging I recalled!! Definitely not bad.. good idea here!! Cheers Paully

This is the first yr,, I grew nothing but REDS I"M not diggin the greens and Yellows..

This is an Oat Bread: Home_made Basil Pesto/ Meyo /Peppered Local Bacon I used a Beef-Master Tomato ( S and P'd pre dress ).. I prefer Cherokee Pickled Cucumbers and green onion tops,, Corn a copia

Rotuts. Wierd.. This is Not Home made!! This is from Pagliacci out of Chi town!! That Eggplant looks nice.. How did you do it? I looks folded over on it self? and looks well cooked!! Hassouni

The Law Firm of Radiatore, Romano and Pesto!! I add a spot of sugar to mine.. Yikes

Question.. is one strong " Bar "enough or do you need a high and low purchase on the blade? ie 270 mm Cheers thanks for everything!!

Need to get some? What do I need to look for? I have always had a block, is this the best way? Where should I look? I'm looking for about 24" Thanks

Might be me.. but Assie wines !! Tend to be fruit driven.. maybe this type of close.. isn't allowing the balance of aging/ and ..or oxidation in their wines?

This is: Risotto and Short Ribs--

Tonight I tried " Bacon Pizza " with AP flour. Here I started with 130 g H20, 4 G Salt and 3 G Instant Yeast-- But I added AP Flour, till the dough came together. Allowed to rise 2 hrs with Olive oil. The dough came out pretty wet, when I put it on the peel. In my Weber Pizza oven @ 600 degrees for 8 mins. Really different crust-- more Sicilian style, --soft bread like texture, had a nice crusty crunch.

Simple is BETTER!! 65% Hydrated Caputo with a 3 day rise, home-made sauce, local bacon and romano cheese cooked 600F on my weber with a stone!!