Paul Bacino

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

I'm so excited-- Omaha Now has an Asian " Market ". I made this Thai Hot and Sour Soup-- I can we now can get lime leaves locally. But that's elementary.

My little Italian version : Made with Home-made Italian Sausage, Cannellini Beans, La Quercia Pancetta, Sous vide Chicken thighs-- Home-made veal and chicken stock. Here-- with crispy chicken skin

My version : Italian Cassoulet

Sylvia.. I really didn't get a chance to eat it, I made it for my wife and son!! I think I missed the ticket by not adding in a spot of wine and the fresh herb. I browned the pc with Kitchen Bouquet ,and added garlic powder after this I salted and into a home-made beef stock. Fresh Bella Mushrooms and Dried Oyster were under the roast first ( approx 4 hrs ), carrots and potato started on top. Crock is on low. I come home for lunch and put everything under the roast into the liquid, added cabbage. This cooked another 5 hrs. It was far apart un interesting to me , I just think the beef is under seasoned. But the braised veg, especially the Cabbage was killer. Thanks for the herb tips. Paul

Ferran Adria makes a " Millennium egg" in which he suspends egg yolk ( ? ) spheres in a dashi/soy gelatin with an egg shell till it sets.

Thanks Gerry. Paul