Paul Bacino

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!!

You can make a fried dough and stuff it with stracchino( sp ) ( its a fresh soft cheese..I have got some from Bella Giosa ) and Prosciutto. I had this cheese in Italy and wonderful.. not real easy to find this here

I finished my new dessert..but I need to refine the plating!! Lavender and Hennessy!! Home-Made Lavender Ice Cream--Macerated (Hennessy )Rainer cherries- Mint/Hennessy/ Serrano pepper jelly Cheers!! Its hot and the Ice Cream is melting fast!! All Made in the HOUSE..

Most of the stuff @ farmers markets/Road side are throw in the back of pick-ups!! I just think our 100 plus temps even with canapes over truck is heating the corn way to fast. What I have got.. is nothing like past yrs. Kernels are a bit dense and seemed over developed!!

That Looks like an idea..Elsie!!

Looking to source some, anyone know where? TIA Paul I have check all over the net, even Morton's.

Nothing new..But I think I'm pitting and freezing mine on a silpat.. then bagging them

I'll take the jowls!!

Steller.. Sent from my DROIDX using Tapatalk 2

Rainier?

Somebody is: http://www.compartduroc.com/dry_aged.html

Another Option-- Take it to your favorite Asian eating place.. let them hit it with their Wok Burners!!

Be Prepared for alot of smoke if you do it inside.. ( i kid you not ) I used grape-seed oil for mine and I was having a real hard time on my cook top!! Paul

Sounds Good!! Thanks

That was funny!! ( Well maybe not ) I'm sure they have a skin on them, which holds in the moisture in.. Till they BLOW.

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 ? !!