Paul Bacino

Scott, I am really impressed so far but its a pain. I roasted the russet potato and turnip in oven on salt , 2 med ea, 350 for about an hr or until the internal temp was 205/210 F. I should have started turnips earlier. I got about 330g starch after peeling..Ouch they are hot. Turnips I had to grate and chop , so I grated the tators too. I decided to go about 3/1 starch to flour 80ish grams AP flour 1 egg yolk mixed Pinch of salt and nutmeg Now I chopped/cut my flour in till about 3/4 of the 80 grams were in and then kneaded by hand. I didn't use all the flour and used the rest for bench> Test run.. I'm boiling them in a ham stock and I made a short rib ragu to top. I hope to get a finished shot.. but with company--ITS NOT EASY!! Turnips add a really nice sweetness

Gonna make " Potato and Turnip Gnocchi " Thinking of a 4/1 ratio of starch to flour by weight, one egg yolk, pinch of salt and nutmeg! I'm using two each- "Potato and Turnip" weighting ( sp ) will come after bake and peel Thoughts /ideas?

TikiDoc-- Beautiful GD!! Did you have to finish the cart?

dCarch, Just curious how many people are you cooking for, usually!! Wonderfull stuff

Nice!! Thanks for the pic.. Chris

I want something I can put all my prep stuff on.. thats why I want a table too!! Otherwise.. I see your idea!!

Wind damper and If I put it on my deck near hand rail it would keep splatter away.. btw. I wouldnt have that tall a burner Chris.. its an example!! But you know your right!! I'm wondering if I could use a S/S work table and mount a burner.. removable too!!

Does anyone know , who might sell portable wok carts.. with a built in burner or two and a back splash. I dont want a tri-pod set up!! I want something I can use on my deck outside!! Curious? Paul Like this?

Wow..Good Job England!! Oh that looks wonderful Pc...

Cashew Crusted Salmon/BlueBerry sauce..Turnip Puree.. Bacino Salad

Killer Veal Presentation Baron.. But back to meat balls: Generally I mass produce mine, by baking. Sorry I will wash mine off sometimes.. this get off extra fat. place them on wax paper .. freeze them then into a freezer bag. When I make sugo.. I will wash any frost off.. into the pot they go. Just being honest!! BACINO..yeah Sicilian

I was in charge of dessert!! Colorado Peach IceCream with Lavender syrup /Almond Biscotti served with Vin Santo!! Basil is for Aroma Infusion!!

Made two Biscotti tonight!! Almond/ Orange and Rosemary/Malbar Blk Pepper/ Cashew

SomeTimes its just easier!! We have a local Greek Place that we love-- So buy the meat, sauce and dressing!! And assemble @ home after a rough work day!! Yumm..

Mark: Nice Ribs Andrew: Great Photograpy and food work dcarch: : You sucked me in on that "Black Hole " explanation.. always nice Dave: I caught some Northern Pike this weekend.. but I would love to have your fish accessibility

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