Paul Bacino

J-BOT, If I get some time this week-end I might give it a try> Otherwise-- I did find a source for small quantities of copper sale-- McMaster.com Its sells 12 x 24 inch 1/8 inch copper plates!! Not cheap 218.17 Dollars. Yikes

So.. I picked up some Bella Copper. They offer buy 2 get a 6" free now. I have the 8 and the 10 " also. I really like how they performed last night, but I could see a better design. I actually might just stop by my Manufacturing company and see about a design , I would really like to see a diffuser span two burners. Its like cooking on a flat top and creating Zones of cooking , warming and holding sauces. You might only use one burner and move the sauces back according to the dissipating heat. Carry over heat, makes me take the sauce off the plate, I think it would be better to just slide it to a slightly cooler zone. Thoughts?

Cragganmore17, Gotta be kinda a careful with those, I have two, and they can warp, causing fry pans to slip and slid. That is why I am trying these new Bella cooper Plates!! Otherwise they worked fine. Paul

Slkinsey. I thought I read somewhere it could produce> coppersulfate in a gases state> Sorry

Sometimes, the things you make are right before your eyes!! I made Potato gnocchi a few weeks ago ( they freeze well ).. I think it was MIchael Chirello recipe. These I fried, usually i boil them!! Vodka sauce and Braised Majinola Beef cheeks to finish.

So I bought a couple Bella Copper Diffusers, curious if these things need conditioning? Is out gassing of copper an issue?

Kiddie Pool Pots!! Nice

AS long as the meat has no freezer burn, Something like ribs will be fine. I wouldn't consider those scrap meat. Yummo. Good luck. Maybe 135F for 24 hrs, but I have done the 48 hr thing too, but @ a lower temp. No need for probes here

They make this stuff.. Close Cell foam tape http://www.dougcare.com/processingequipment/sousvide2.htm

Thanks Dan, Amazon releases it March 20th, pre-sale now. Paul

I was looking @ The River Cottage Fish Book--just not sure I would get enough use of it!!

Super Bowl Party!! Mexican Chopped chicken Burger ( breast chxn meat, flax seed, chorizo, Taco bell seasoning, Mexi-cheese .. pepper ) with avocado and red onion/Serrano pickle.. Blue cheese slaw and tator cake!!

True..and if it was a wild rabbit...from around here...it would have been grass feed.... Sent from my DROIDX using Tapatalk

Technically, it doesn't rupture. Osmosis pulls water through the cell barrier. Guess I should have paid more attention in Class!! Correct.

Salting causes rupturing of the cell walls releasing water, thus making a more plyable slaw.. Sent from my DROIDX using Tapatalk

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