Paul Bacino

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

Just gave him a call..waiting to here back. Thanks Paul

This sounds good to me, what my problem with some fresh water fish is Mossyness. I think if you would select the correct species and now its habitat, u'll be ok. I.e I dont think you would use bottom feeders, bass, bluegill, crappie can be a problem ( mossy ). But that depends on the season, fresh early spring season, panies are killer.

Any good on-line sources? I would like to order some tomorrow? Paul

I will generally just add my salt to the pan, then in with the protein.

Bill, This was the first time, I even tasted ear. So listening to everyone discuss, expectations is interesting. "The flavor was good but I would have preferred a softer core. " this is what i would have like too. It was way to crunchy for me. So maybe longer SV.. Cheers. I might give the PC thing a try. Thanks

Maybe I should have deep fat fry'd mine. I went with a Mexican motif I was working on, that Asian idea sounds good. I froze what I had left and will try this week- end. Thanks Ps.. if its gooey your looking for!! These will fit. Paul

I actually think they didn't turn out well with my time and temp , Mine was a ancho/ gauva preparation and I didn't have an idea for time and temp. So, I did 12 hr @ 176, I let them set over night and sliced to prep,. I floured and fried the first batch, it was shallow pan fry ( you'll be better off with a deep fry ) . It turned them to like a gummy bear consistency , no texture, to the outer skin and obviously I got no breakdown of the cartilage. So it was a goo bomb, the type that sticks to you teeth . The second batch I just fried, but they stuck to the pan , with poor results. A few things: With The sugar I had in the marinade , I should have deep fried them. BTW.. These things pop and sizzle, so be careful. The sugar burned, not allowing them to get crispy. Maybe a cornmeal coating could have helped too. I didn't like my recipe, but it was decent for a belly I did this summer, so I could have been off on my measurements, but that's not important here. I'm wondering if 4 hrs @ 176 wouldn't work, better to keep a bit of outer texture. Maybe you could package a few ears and take them out in 2 hr intervals , for a test, if you have the time this week, before the weekend ? I think they need deep frying too, I was just doing some testing and didnt want to do my fry set up. Let me know , what your thoughts and questions are? Paul

So.. I decided to do a Pimenton ( Sweet and Smoky ) Infusion on a sous vide egg. My finished dish.. a take on Bacon and Eggs!! I have a ancho/ gauva sauce too added. Red Wattle Ham steak with Pimenton infused Sous Vide Egg (146 for 1hr )

Andiesenji Thanks

Ok I did what I thought was the toast test to me: This is cast Iron Skillet, directly on a 3.25 inch burner. Large on my top. This is cast iron skillet on a 8 " Bella Copper Diffuser.. THE Cast iron hangs over the 8"-- a 10" would be better Flame tamer A time reference. it took about 2.25 mins to toast the first, 3.25 to toast the copper, 4.25 to toast the FlameTamer