Paul Bacino

Mexican Pho .. Good Work Kim ... all the way around!! Scott/Max/Bruce wonderful stuff

Beginning Spring Onions Run and Tomato Salad with Red Wine Vinegar and Oregano/Sweet Basil

My Rendition of Pho.. Clean out the refrigerator for Meat and Bones stock-- I added back in thin slices of Flat Iron steak to finish

I can't put my lid on if I heat the contents first,, probably an expansion of the metal thing?

Last Post of the weekend.. Copper River Salmon Steaks( pistachio Butter ), corn cakes and Meyer lemon asparagus.. Weird.. Steaks 15.99 and fillets 23.99!! I chose the steaks ? DP

I did a Pho Broth today.. Currently de-fating!! Will see tomorrow.. I did short ribs/ chicken and pork broth.. somewhat a clean out frig, PB 1.5 hr process time after the first boil..

Had Shiso , shredded Diakon wraps.. in a yuzu sauce yesterday.. quite interesting that leaf and strong . But, Mine were all green thou.

So..playing in the Kitchen Mango Lovage Diver Scallop Ceviche

Harry, Sounds good, but I'm not home to recycle the temp? I'm going for the re-mote wireless idea!! Paul

Diver Scallops/ Fried Corn/Smoked Bacon/Mash Potato

Had a Simple grill fest over the weekend.. Home-Ground ShortRib Hamburgers and Italian Sausage w/Peppers

My Basic sauce is garlic ,onion, tomato, basil!!

Basically i used the water as a temperature buffer...i had already monitor my oven prior and found 10 degrees a variable temp when tje oven cycled on and off.. cheers and thanks Sent from my DROIDX using Tapatalk 2

Well.. Here is what I did!! I made a rub of Dijon Mustard/Horseradish/ thyme/ rosamary/ garlic/ Sand P.. applied and let it sit over night. I got up and smoked ( Hickory ) the darn thing for about 1.5 hrs. Then put it in my convection oven, I put a roaster full of water below it ( i pre warmed it to 140 ) and had the oven on about 2 hrs, IR'ing the internal temp ( checking temps ) , To get 135..I had to set the oven to 155!!!! In @ 11 AM probe read 45 degrees, home @ 4:30 probe read 112.. bad thing was it wasn't moving fast enough.. so I bumped to 175 and then last 10 mins @ 450 to crust. I pulled it @ 131. I then blow touched the out side, No problem, everyone survived!! I would do again ( for sure ).. I just wish I would have taking it to 131@ 155 the whole time. Because the rib-cap meat was well done ( Bummer ) All Temps are F degrees.

Ok.. I'll re-tool. No SV Let me, run this idea!! My oven will do 135F, would it be safe to run the roast ( I'm having to deal with a 8-10 hr window) for that long in a convection oven @140F with a roaster pan of water under it. I know that when we had a cater do our rib roast for my daughters wedding he had a professional oven ( humidity controlled) and cooked our 15# babies about 18 hrs @ 135 Paul We leave Am about 9-10 AM and get back @ 4-5 PM with dinner no later than 7 PM. If I do a lower oven roast, would longer be better, safer? I will probably end up hitting this with high heat ( 500F ), depending on surface crust and internal temp. Thoughts? Come to think about it, dcarch suggested a Dutch oven or Le Creuset to keep the moisture level up @ those lower temps?

"Working Backwards.. I want a finished 9# Bone-in Ribeye temp @140-145F.. I plan on Sous vide it between 135-140F( Variable?) for about 18hrs? and finishing in a 425-500F( Variable? )--rest 15 mins!! Ideas here?" I think this is a good finished temp for this group, I would prefer mine less, but I'm open for any thought. Paul

Bake mine most of the time and they are round, just don't get to wet of a mix.

Cool.. I have been following your work..I have the vegetable rennet.. but kinda got freak out when I saw it had Propylene Glycol, fermentation of Mucor Mieller ( sp ) and sodium propionate.. I was expecting extracts of vegetables? But I know.... MC has gotten me over that issue. Gonna look into your stuff!!

So to complete the Dish Double Lamb Chop on a bed of Keller Veal Stock Mushrooms topped with Serrano Mint Jelly!!

Render the balls o grasshopper!! I use chuck and pork.. I usually bake mine.. @ 400-425 the fat rolls off left with a nice meat ball BACINO

You KNow I love a good RACK!!

I making Eggplant Lasagna with Ricotta cheese as I type, well not really. I made home-made Buttermilk Ricotta now and its draining, for assembly tomorrow for Mothers Day Dinning . Roast slices @ 425. I salt and put my eggplant slices ( 1/4 " ) in a colander to drain. Wash, pat dry, evoo then into the oven for 15-20 mins. Filling: Home-Made Ricotta Basil Nutmeg Egg Alternate with my Jarred Red Sauce , top with parm ! Bake 375 , till done ( about 35 mins ) finish with a bit of broiling if need.

Lamb Chops!!

Thanks will Sent from my DROIDX using Tapatalk 2

Good suggestions...im headed to vegas,will make food for my. Guy friend. .. as he wants meatballs ..and shes is vegan...and im just winging it for her. (Cuz i have the meat balls covered. )when i get back..try to report Sent from my DROIDX using Tapatalk 2