Paul Bacino

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

Yep I Brown my roast.. Forgot the Thyme and Bay Idea!! I just went home for lunch. I started the roast on top of mushrooms and Potatos, then the roast followed by carrots and Cabbage. I took your advice then stirred things around and Put the top on the bottom.

Yeap.. I just might see this in the near Future Thanks Paul

I'm cooking a Chuck roast in the crock pot. Curious? Co you put your Potato/Carrot/Onion/Cabbage/Mushroom and what ever-- On top of the roast or bottom( under)? If I Do under the roast, it never touches the cooking liquid. What else do you add too? Paul

Spicy Phoenix Feet in a Black bean Sauce!!

This is from another site: Spinach Balls The Balls 16oz (1 lb.) frozen spinach leaves (doesn't matter if it's chopped or whole-leaf) -- food process into a powder while frozen 3 eggs 2 C. seasoned bread crumbs (I prefer the sage-seasoned ones, but use whatever tickles your fancy) 1 yellow onion - medium sized - chopped (medium-to-small chop) 1 C. Parmesan cheese (doesn't matter if it's the real stuff, or the powdered stuff) 1 stick melted butter -- Mix all the above ingredients and form into 1" balls --- place into a greased baking dish (the recipe will require a couple baking dishes) -- do this while the spinach is still cold/frozen -- Bake, uncovered, at 350 deg. F. for 15 min. The Dip Mix together equal parts yellow mustard and honey -- I usually do half a cup of each for the above recipe {relish} - mix in -- optional (I like it) Heat in microwave immediately before serving (or on stove top, if you prefer, but it's not necessary) From start to finish, this usually takes me about 30 - 50 minutes, depending on whether I have someone help me form the balls. Leftovers do perfectly fine in the refrigerator - covered - for at least a couple days.

ill....take the under...but..been addding more salts lately Sent from my DROIDX using Tapatalk

Holy Mole.. I'm interested in this!! Our relatives do chicken in Mole.

I use a meat probe.. I am doing a bit of low temp cooking ( 140 F ) that I don't want to open the door either. I couldn't keep my oven very stable with the Bake setting-- Convection was my best option.

Wow. Thanks for all the tips. I kind of like that 20% BB&B idea!! Paul

Whats out there, I just want one , what I got for x-mas is Small/ Unstable/ and Dull Cuisipro /Oxo / or? Thanks Paul

Genuine Deruta Dinnerware - "Old World" Tuscan Majolica-- can I get some ideas, where to look, what to watch for, any thoughts, or helping ideas? Want some nice dinnerware to use for entertaining ?

Franci I give that butcher credit.. Slicing that Bone with a Band saw length wise.. Im sure would scare the heck out of me.. Paul

Rotuts.. Nice Idea.. Thanks Paul

I agree. so many times.. I'm trying to put things liquid in my sous vide bags..one handed trying to hold the opening. to keep it dry. Thanks

Franci, I love watching what your cooking. Thanks Oh Yeah " Chicken fried steak "-- essentially made with beef---Top round/bottom round/ cube steak/ sirloin that has been tenderized ( jaccard or pounding ) Yes I do seasoned Flour ( 2C AP flour--1/8 C Malbar Black pepper, 1T paprika, 1T Cayenne Pepper, 1T Garlic Salt ), here I bag shake the cut-- then I go back and jaccard the flour into the cut, then into a mixture of egg/buttermilk/ water, then back into the flour. The last breading some people use Panko or crush corn flakes. This rests for about 1 hr to set the mixture. Then I do more a deep fry. Peanut oil and Lard ( Yikes ) I make a separate Bacon Gravy to top Cheers Paul

Made " Chicken Fried Steak " at my sons request for his birthday> Bacon Milk gravy with Yukon Gold Potato

Have you tried Alton Brown's method of putting the chimney starter on top of the meat instead of the other way around? No I haven't Shalmanese. I like this way, but I'm going to put my "Lodge Cast Iron" pan on the upper grill. this way fat drippings won't cause fire ( ) as in my last searing of a butter poached Porterhouse. It was a wee bit late New yrs eve. Paul Better Like this Rib Cap Roll I did.

Searing Sous Vide Meat.. I found this method works well!! Make sure the coals burn down a bit.. This is a Weber Chimney starter.. it can be like a baby jet engine if you want that hot.. You have to be careful not to char to much.

How Bout a Lunch Shot " Chicken Fajitas "