Paul Bacino

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

Borgstrom-- I think you are correct, looks like the chevron blade.

Couple pic's!!

Shalmanese.. I'll do it tomorrow, get the photo that is. Paul

Those who subscribe to " Lucky Peach ".. Can someone help me..with Identifying the 4 knifes far left ( back side / pages away from you ).. most interested in #3. If you can Identify more go for it? Thanks Paully

Test run.. before the fresh ( real ) stuff hit us!! Frozen peas today Radiatore with Smoked salmon and spring stuff ( asparagus slivers and peas )!! Waiting on the morels !!

SobaAddict70 Love SeaBeans-- I could almost see dehydrating them,, and using it as a powder with something. btw..I have never had or seen Black Radish ? Cheers Paul

Two Day meal with lent obligation tomorrow!! Eggplant Rigatoni EggPlant Rigatoni-- Japanese eggplant cube( seared till Brown )- add touch of celery with. towards end of browning add shallots/garlic/red pepper/salt.. cook add red sauce/ balsamic /cook --add noodles / just sauce with pasta water finish with grana and parsley!! This is a two day meal!!