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Paul Bacino

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Everything posted by Paul Bacino

  1. 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
  2. Paul Bacino

    Dinner! 2012

    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..
  3. 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!!
  4. That Looks like an idea..Elsie!!
  5. Looking to source some, anyone know where? TIA Paul I have check all over the net, even Morton's.
  6. Nothing new..But I think I'm pitting and freezing mine on a silpat.. then bagging them
  7. I'll take the jowls!!
  8. Steller.. Sent from my DROIDX using Tapatalk 2
  9. Somebody is: http://www.compartduroc.com/dry_aged.html
  10. Another Option-- Take it to your favorite Asian eating place.. let them hit it with their Wok Burners!!
  11. 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
  12. Sounds Good!! Thanks
  13. That was funny!! ( Well maybe not ) I'm sure they have a skin on them, which holds in the moisture in.. Till they BLOW.
  14. Beer Can..What Controller are you using? That " learns " Curious!! Paul
  15. Me.. I always salt just at prep time, I love the turgidity in my Mater!! I also pepper mine too!! Very Nice stuff!! All
  16. Here is an old link with articles:
  17. 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!!
  18. Green goddess...that is why s new one to me Sent from my DROIDX using Tapatalk 2
  19. 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
  20. 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 ? !!
  21. Paul Bacino

    Dinner! 2012

    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
  22. 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..
  23. The Dough!! Sorry doing this backwards!!
  24. The Turnips!!
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