Paul Bacino

Here is what I would do.. develop a way to use silicone impressions of a persons hand.. then adapt .. a custom fit / hand gripped knife.. kinda a like a custom orthodic... Paul BTW I like a thicker tang/ bolster blended into the blade!! Would you giny ( sp ) pig me !!!!!!

Rotuts-- its a grading scale used for Beef ( Beef Marbling Scale/Score ).. 6-7 is a decent about of marbling in the meat> I get most of my beef here: http://www.majinolameats.com/

Last of the weekend!! Hickory Smoke Wings!!

Sometimes you just need the Action shot!! These are 2.5 inch strip steaks, with a BMS of about 6-7. Seared on my 1/4 " SS plate and finished with a french butter sauce. ( Plugra Butter, garlic, lemon zest, parsley )

Bomb..Onion Petals

http://ilovethaicuisine.blogspot.com/2007/12/choo-chee-goong-red-curry-shrimp-with.html Is this the recipe? Your curry looks Yellow? Just curious ( modifications )!! I don't do many curry dishes but this looks good.

Crabby Patties --Smoked Salmon --Potato Tops!!

Kim Shook-- GS Lemon Coookies ( The Bomb ) avaserfi-- very nice

WE travel to Vegas, periodically, as my daughter moved their!! I've been Interested in this thread .. Thanks!!

So I went back and revisited my pot pie mixture. I found out that, this mixture improves with a couple days set/rest ( rather than serve day of ). I also think you need to let the bread soak up some of the sauce. I reheated my pot pie mixture, cooked my puff pastry, put both together and baked slightly !! Much better I think I like the idea of making the PP mixture ahead a day or two and then assemble to make. Paul

robirdstx-- Love crispy herb stuff!! ScottyBoy-- It's dangerous to open this at 12am when you're hungry... or for me 6 AM. ( oh the Crab looks Fab ) Kim Shook-- Nice avaserfi-- Beautiful dish!! What did you drink with it? harrysnapperorgans-- I made pot pie last week too, great work. Jmahl-- I don't do lamb much ( Yikes ), but that looks like something to make. Rico -- Nice Basta Dish

Seared Sea Scallops, Bacon Tweel, sous vide Egg Potato and asparagus with Bacon mushroom asparagus

So I went with the " cooking for engineers " recipe!! I prepped all the veggie ahead of time, trying to infuse flavor as I went, the mushrooms and pearl onions were cooked in butter and finished with Worcester sauce , carrots were slightly sweetened, chicken thighs were sous vide with thyme, bay, garlic, peppercorns.. shredded. Home-made turkey stock ( its what I had ). So I put it all together, and topped with the puff pastry!! I was missing a roasted caramelized flavor thou?

Finished Walleye Nuggets Home-made Toasted Bread Crumbs.. seasoned with Salt ,Pepper, Cayenne,Paprika,Italian seasoning and Grana Padana

Walleye Nuggets.. that's for Dinner

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