Paul Bacino

Heres a couple articles: http://www.goodcooking.com/steak/aging/aging.htm and http://beefresearch.org/CMDocs/BeefResearch/Dry%20Aging%20of%20Beef.pdf

Eternal, My frig runs @ about 34 degrees F, I imagine on the lower shelve . I cant check internal humidity. Am I worried about contamination, of the meat or the frig? Probably not. My locker frig is pretty clean, thou. Why? It has to do with whole muscle proteins, as opposed to ground meats. In which bacteria will get ground/ impregnated into the meat. I don't have a good source just google

Kayb, I used a BelGioioso Cheese called .. Crescenz-Stacchino!! From Wiki--Stracchino also known as crescenza is a type of Italian cow’s-milk cheese, typical of Lombardy, Piedmont, and Veneto. It is eaten very young, has no rind and a very soft, creamy texture and normally a mild and delicate flavour. It is normally square in form. This is the first time I found this cheese in the USA-- I loved it when we were in Monferrato Italy a couple yrs ago. It has a tendencey to melt easy ...if you use it I would wait till about the last 10 min to add!! Otherwise use -- Mozzarella / Parmesan / Asiago/ Romano/ Rigotta I don't mind eating the other skin, some people think it bitter. Cheers Paully

I had some of those tenderloins from La Tienda, but mine were obviously.. frozen . I did a light smoke with apple wood and finished sous vide.

I do my fare-share of home aging.. I'm a 30/30 guy, now. BUT, I do like the 45/45 idea (thanks ) Put in the bottom of a clean frig, on a wire cookie cooling rack, so you get air-circulation ( all around ) . Never had a problem English.. looks like this

I think a mild smoke.. can really enhance your pork!

Sunday Dinner: Baked Eggplant with Vodka Sauce and Strachinno cheese. Diamond sliced the top of the eggplant, just the flesh. Evoo'd then added salt, oregano, thyme and Vodca sauce-- make sure it gets into the slits, top with cheese bake 375 F for 35-45 min.

Dehydrating to concentrate flavor or reduce splatter? Not sure fish, I fry fish and want it moist and succulent. Maybe tofu/eggplant for me ? I just did chicken feet and let me tell you I wish I had de-hydrated those things a bit, hot oil explosions.. not cool. Paul

My last batch, which consisted of 6-8 feet. I braise in a liquid of fresh ginger, star anise, cilantro making a nice stock for Thai spicy soup. The feet I marinaded and munched on them later. The best of both worlds. I usually eat the toe bones!!

Hassouni, I was actually thinking I had all the herbs, until Sumac came into the equation . So, I'm going looking for it this weekend, I think I know a store. Thanks

My best results in the oven, come from slkinsey idea.. Dock and pre bake.. I always/usually sauce on top too!!

Chris..I think it would have been ( more ) if I hadn't added like double the sauce.. the edge was really crispy.. I cooked this on a stone that registered 500 degrees on the deck.. I was getting hungry.. I think i could have gotten it higher but this was with my Weber

I messed around with just rolling out the dough as opposed to tossing it!! Here: Antico 00 Caputo Flour Basically deflated!! My son likes alot of sauce.. SORRY

I'm working on a Dish from "Plenty" by Yotam Ottolenghi. Roasted Eggplant and Buttermilk Sauce http://www.bonappetit.com/recipes/2011/05/eggplant-with-buttermilk-sauce It calls for Za'atar. Wiki gives some ideas of the herbs used in it. I think I have alot of the stuff needed to make it @ home

Dan, I saw that, but only takes 6" potatoes ( the one I looked at ). Now I have to go home and do some random measuring. I know sweet potatoes would have to be halved for sure. I might check our local restaurant supply company . Cheers

Fledflew, Thanks Paul

Thanks Jerry. Good idea! Boiler room is one of our favorite, we try to get down their when a friend of mine comes to town--MS Jess Becker. Paul I'm going Sous vide-- I really like the fry idea after and I just ordered a Presto Multi-Cooker Too yesterday . I just couldn't resist

I went on the web and couldn't find any info on Sous Vide Pig Ears, I'm thinking an Asian prep, but wouldn't rule out a Mexican . I'm thinking 12 hrs @ 176? I guess I have never had them, so any thoughts would be great. I just found this new Asian Market in Omaha and I'm going to try different things in the next months. I have had Pig Skin before that we boiled in salt water, and just ate with a touch of lime. Now ears have a lot of skin on the out side, its the cartilage. that throws me. Can you get flavor into it, or is it just textural? paul

I have a Benriner Japanese Mandoline Slicer-- I know it comes with extra blades, but I think it just does small fries. Do these others do 1/2 " ?

Not sure I want to spend more than 200$. But we entertain for 12-15 sometimes and would like to make fries, some suggestions on equipment to cut them? I would think , it would have multiple blades 1/4-3/8-1/2 inch fries ? Long enough to do sweet potato? Portable? Thoughts? Paul

The idea of mixing flour and egg come from an Asian cooking show, otherwise I, I'm in the 3 step idea D_W_D, usually. I'm going to revisit that way , thanks. AS far as cooking temp, I think I better bump that to 375F . I have and IR gun and that's an easy way to get a ball park temp. I know I could do a test fry too. Looking forward to trying again. Btw anyone used.. just cornstarch?

I tend to cut a little more fat for the bone end ( towards the bottom end of your picture ), it makes it like a mini Tomahawk ( sledgehammer --I mean ) . Nice>>

Did Fried Calamari last night.. I soaked mine in some milk first, I found that the batch I did a day ago had a fishy taste, the milk soaking ( about an Hr ) got rid of that last night. I then mixed 1 egg with about a large table spoon of Corn starch, S and P. Fried in canola oil ( a second fry oil from yesterdays tenderloins ) @ about 350F. It just didn't have the crispiness I'd like? I have seen mention of Potato flour used. Any thoughts for that crispy crunch..other that listed above ideas? Would you think a dry coating of cornstarch before the wet would help. This does puff up lightly thou. Paul

Thanks.. Short ribs in the Crock/Rock

Skin on? Plucked