Paul Bacino

Thanks Matthew..

I just started reading MC.. Nathan stated that in 2004 he started a Post ( thread ) in " E-Gullet " that started a discussion to collect knowledge and observations about cooking sous vide. Is that available to read? Paul

I know salting can be subjective, but I'm going to be making some Chicken or Rabbit pot pie, in which I'm going to sous vide ( confit ) the protein first. Seems like I found( or ran across ) that 300 grams of protein ( bone in ) to 5 grams of salt somewhere. Any ideas? On your weight of proteins or veggies to salting ratios? Thanks Paul

I like the commercial.. We Used to hit their Buffet, but besides a periodic Bucket, we don't go their. Paul

Thanks for the answers.. Now I got some options Paul

Had turtle...but many yrs ago Sent from my DROIDX using Tapatalk

I want to make mini tacos, for a ahi tuna appetizer!! I would like to either make my own or use wanton wrappers quick fried in oil? I need to get the " u " shape? Dowel or form of some shape? Thoughts? TIA Paul

JD, Here is a link from Dick.. http://www.necn.com/searchNECN/search/v/51992213/maine-fishermen-have-one-day-left-before-shrimp-season-ends.htm?q=port+clyde Paul I'll post my ceviche later..

So tonights Lenten dinner after a hr of Indoor Soccer!! I had some Salmon Belly, That I quick sous vide and made into : Salmon Belly cakes with a Kishu Mandarin/Parsley Aioli.. see them left ( kishu seedless mandarins ).. Sorry I'm a pickle dude!!

This is pretty interesting!! http://bovine.unl.edu/bovine3D/eng/rota.jsp

Scott, Just a quick, lesson on your fried pousin? Thanks Sous vide, are you then breading ( while still @ that temp ? ).. then rebreading ( 15 mins later ).. fryin @ 375? Paul

Paully's Ceviche 1/2 lb Maine Shrimp 1 lime juiced 1/4 orange juiced 1/4 Serrano minced fine 1 medium shallot minced fine Celery and Pomegranates to taste parsley and pepper to finish, allow to sit two hrs What I really like is the sweetness provided by Pomegranates and the crunch of celery, the texture of the firmed shrimp.. Enjoy with Frito Scoops ( this is the salt )

JD, Here is my finished dish> White Grits with Vermont cheddar and prosciutto-- shrimp Sauce ( i used a bit of chnx stock flavored with tomato, garlic,small amount of lemon juice and hot sauce, headed up the liquid and turn off ( cooled a bit ) then essentially add the shrimp-no more cooking. I pink liquid was water , and was quite viscous , so I opted to rinse the shrimp . I'm not sure I should have done that!!! I have other bags and will try another approach with the liquid. I think a lot of the flavor went with the liquid. So, I'm still leaving the decision out their. I will say, I have corresponded with Dick @ Port Clyde.. great guy and very helpful. Actually, he's interested in Beef and I in Seafood, so we are working some fun stuff out. I will buy from Maine in the Future, it works for me! I have had Brian's fresh dive scallops from Gurnet Trading .. that are spectacular!! I don't sea anything near that good in Omaha and I'm alway's looking

My Shrimp and grits.. Gulf of Maine shrimp and Stone ground Anson Mill Anabella white Grits( with Prosciutto )

Rotuts.. Bryan has some mighty fine stuff!! You could call him and he can help you out. Not cheap thou. http://www.bryansfinefoods.com/ The deal with this cap roll is, and I haven't sous vide one yet , but this thing is so marbled you need to get the internal temp to ( trust me ) 145 to get the fat up to temp. You have to be real careful searing it on a grill That's cooked lower temps first 190-225 and then sear. Cheers Paul

Here is an article to read!! http://findarticles.com/p/articles/mi_m3190/is_9_40/ai_n16101608/ Is it new? So, maybe not. But is often over looked I have been buying the whole cap rolled up, usually about 1.5 pounds. If no one has ever tried this, I highly recommend trying it. Paul

I might tend to disagree.. their is/are new cow, !! Not to many people know about the Rib-Cap steak.. "Spinalis Dorsi" of the Rib - Loin separation> The top IM of a rib-eye steak . And rolled " Rib-Cap " is one of the finest " New " creations that I have found in last few yrs. SO.. IM definition is available if you want to dissect it. Yes gross dissection of meats happens.. But I love a nice "chuck -eye " can anyone tell me which IM..it is?

These little things came frozen/peeled and package in #1 pound units ( dated / packaged 2-3 weeks earlier ). I have had flash frozen scallops, from the coast, that were boated and flashed within a day or two. I could have gotten them, no better than 36 hrs after boating. So they offered to flash freeze some and get me others fresh. These shrimp were frozen in water ( i'm not sure how long they were held/peeled before flash frozen ? ), this should help reduce oxidation of the shrimp. we'll see how they do tommarow!! I'm doing a version of Crooks Corner recipe of shrimp and grits!! Paul

The standard is: NAMP NorthAmericaMeatGuide Look thru this It Identifies Individual Muscles which will help you dissect out your special pc's http://books.google.com/books?id=pXEalbPem-MC&pg=PR28&lpg=PR28&dq=NAMP+product+info+for+featherbones&source=bl&ots=QAphJ7S7cn&sig=wMj6_aczUWemR5HxNVpqhp3TPH0&hl=en&sa=X&ei=KZc-T56VNIfnggeW2KWkCA&ved=0CEcQ6AEwBQ#v=onepage&q=NAMP%20product%20info%20for%20featherbones&f=false

I'll keep you posted.. thanks!!

1/8 " Stainless will not hold a temp as long as the CI, Nice thing is heats fairly quickly, and doesn't " Rust ". I initially designed this to cook pizza " Modern Cuisine way " in the oven. But it so versatile for the grill, you can cook fish and not worry about it falling apart. Fatty foods won,t flair up .. so those Wagyu steaks, don't burn and chars nicely. I love my cast iron pans,, but I see no need for visual cross hatch grill marks on my meats, from a grill/griddle. Just me

OK.. Here is a retooled design!! and this is in action!!

JMolinari, You are correct in the cost and design, with the welds 16 x 24 was just under that. This was the prototype. Has it uses. But I redesigned one that is 16 x 18 flat 1/8 " SS with just wire handles for 75, which I use all the time. Its awesome, what I didnt like with the cast iron stuf is it always needs seasoning and was hard to clean.. this thing is a work horse. I'll find a pic Paul

I ditched mine and made a grillplate out of 1/4 " SS. Plancha cooking on the grill is devine. No rust, easy clean up too!! Prototype ( Below )..1/2" SS

JohnnyD, I procured some, thank you very much. He was very interested in how I got his name, I told him about this site. He kinda laughed and said its amazing where people find out about things. Paul