Paul Bacino

I went to the Cheesemaking Company and got some stuff. I went with Vegetable Rennet ( DS )--I went with one pt ( but looks like it will be shared with my friends -- doesn't take much ), Citric Acid too. Thanks Paul

Kinda a Volunteer type O meal! Left over growers from last yr!! So don't pull your herbs and till the garden yet!!! Collard Greens- tarragon -- are alive!! Fresh Oyster mushrooms( I didn't find any Morels--but found these) So this is braised Collared Greens, First Halibut of the season ( tarragon beaurr blanc sauce )-- I love potatoes and sea food , Oyster mushroom ragout , from the yard asparagus..

ScottyBoy.. Cool.. we also like Mission Chips

Thanks everyone!! Easter is a short week away , and I'm hoping to get this made before then. Cheers Paul

Elise, I live in Omaha, Nebraska. Paul

Besides..on-line Where might I find Citric Acid..Locally What Rennets do you all use for the Mozzarella ? Paul

I have seen a few recipes.. Some use Lemons , some use Vinegars, some use buttermilk some used whole milk. So it appears that different ways exist? Yesterday i made some for the first time. 2C Heavy Cream 1C 0% Milk pinch of sugar pinch of salt zest of 1/2 lemon and juice ( about 2T ) Cooked to 175 and added acid, let set about 30 mins. drained in a tea cloth, over night. What I noticed, it didn't drain as well in the tea cloth, this seems more like a cream fresh? Really creamy ( not grainy but not the curds that i expected. Not hot enough before acid? would be better drained through a cheese cloth? Doesn't taste bad, maybe a bit lemony. So I'll have to watch where I use it. Help and what is your go to recipe?

djyee100, Just bought the book you mentioned, "Rosetta Costantino's , My Calabria." Cant wait!!

Andrew, Very Nice, I also book marked your web production!! Cheers Paul

7-Blade is great-- But if..and I love dissecting !! If you can get the long Bone( scapula ) in your chuck cut, this will actually put it nearer to the rib primal. Sorry for the divergence. BTW...I cant get bone-in chuck..that much anymore. Paul

Nothing Special--Except these are the best Rings I ever did: Butter-milk/Sirracha/garlic powder-- double dip ( flour /salt and paprika ). Fresh Ground Chuck burger with baby bellas!!

EnriqueB.. Your Rockin.. very Nice

Kayb.. If you have rivers, creeks or lakes. That is a good place to start, forage around the edges early, around decayed, broken down trees. Here in Nebraska, I look for Cottonwoods and elm. Waters edges are usually early then they move in-land ( sometimes known as the hills ) as things warm up For me I look for my Lilac bushes to bloom, as an indicator. But I love to go out anytime before and after. PB Chris Congrats!! MY hunting grounds were destroyed by the floods last year.. I'm having to move to higher ground.

FP.. I have yet to find.. " zaatar " spice in Omaha Nebraska USA.

Killer shots and Diners..Peeps

Being from the Mid-west!! Walleye Spring Crappie and Blue Gill-- from cold water ( killer ) I like wild caught salmons.. preferably from deep water. Halibut ( Sorry ) When I can get--Rainbow/Brownies YUMMMMM

So, I was out cleaning up the yard and found some ceder berries.. trimmings from the fall. Ideas ? Are they even edible or usable? Pest and spray free BTW I'm making some preserved Meyer lemons and thinking of putting a few in?

Wild Sockeye Salmon ( Baked )/ Anson Mills White Stone Ground Grits ( with Mushrooms and Grana Padano Cheese/ Broccoli For the salmon--I get my baking pan hot then put on fish, allows skin to crisp, then made a Meyer Lemon/Basil/Caper sauce to finish. Grits--My new found love!!

rarerollingobject-- { fish on a stick } eating fish with a handle ( wing ) ( fin ) what ever-- Nice FrogPrincesse--Yumm dcarch--I need to be getting me some fatties ( asparagus ) too. Nice as always Franci-- Really like what your cooking, I went to the sweetbread blog too. Never bought any before thou, but have eaten them!! Cheers--Happy Friday ( for me in the MID-west USA )

I'd really look hard @ Rosenblum Cellars--for one or Ridge Cellars!! You can find this stuff in quite a few wine stores ( which I have many mail order zins- not readily avail ). Lytton Springs ( Ridge ) or the Rockpile ( Rosenblum ) comes to mind ( a bit bigger in style ). AS a favorites to me. https://www.rosenblumcellars.com/wine-shop/Zinfandels.

FrogPrincesse-- Do I see this correctly, is this like a egg yolk burrata? Otherwise I like the white set, your technique ? If not, might be a fun project, for the weekend, for me.

Very Nice.. MD Cheers

Maybe Google..Butchers in your area and ask!! Its amazing what you can source.. otherwise if you have a Hispanic district I'd ask their too.

COLD SMOKED SALMON I'm just miss the four leaf parsley!! I need a bit-o-luck

ScottyBoy-- very nice " Mac and Cheese " Interesting.. that.. this is one time when you see pasta labeled a Macaroni -- My grand mother always called " all types of pasta " as " macaroni ' as opposed to spaghetti or pasta . Thanks BRO PB