Paul Bacino

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

Bingo.. Ahh.. Eggplant Rollatini might just do!! I found this. http://www.veggiebelly.com/2010/07/vegan-eggplant-rollatini-stuffed-with-couscous-and-pine-nuts.html

Sorry for being such a meathead...

Michaela, Yeah, I might be leaning toward, something mushroom to add as a topping. Something fried/ baked with Ramps, breading, pine nuts , parsley and Balsamic. But I like the challenge of using eggplant, I might be able to, puree some as a binder with some chopped and other ingredients, roll in crumbs and fry them? Still listening?

Franci, You are correct, and I understand you thoughts, but it is what the heck they call it around my parts, a simple garlic, onion, herb and plum tomato sauce . For the most part. Now is cheese considered Vegan, I'm not spitting hairs on nomenclature, I think my friend is totally no animal thing. Paul

I'm want to make a Marinara sauce, and add some vegetarian ball to the sauce. I absolutely have know idea how or what to make? Binders or ingredients ? Curious for help . Paul

I have a vintage Cavatelli maker!! Home-made Cavatelli in Arrabbiata Sauce Shredded Beef Enchiladas