Paul Bacino

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 "

Nice Knife..

For me.. a good chicken broth/stock and swirl in some egg and noodles.. veg/ greens if you have them. Doctor as you wish.. I love the intro of swirled egg in my achee soups

28 days.. Produces a pretty dessicated edge . Probably a true edge aged funky thing ( as noted ). I was just thinking by Sous Vide I could get back some moisture in the edge, then a light blow torch re-sear after cooking. Crazy, but still listening. Me

Anyone here ever Sous Vide a 20-28 day dry age Rib Roast and leave the outer layer of age. Usually I dry age it and cut the outside off. But I think cooking long enough and a post sear, that outer dry aged edge might provide and interesting, nice dry aged result? Been think of making an aged rib cap roll. Paul

The biggest issue with sous vide a 12 lb rib roast is having a tank that is big enough. I used a beer cooler. In the bag, nothing special, rosemary, salt, pepper, a little Liquid Smoke, soy sauce, sugar, bacon fat, garlic paste. I had the temperature set at 130F. I don't remember how long, 8 hours? After that, I put the whole thing in the freezer for 15 minutes, then I had my pet fire breathing dragon (my torch ) to give it the crust. dcarch Nice...i didnt think it was that big.dude you ate well...thanks And im sure slept well that nigbt.. Sent from my DROIDX using Tapatalk

I usually will de-fat the liquid, then you could add it back in , or reduce it into a sauce.

dcarch, How did you do the Sous vide Rib Roast? Just time and temp ? Thanks Paul

I Sous Vide this 3-4 " Porterhouse with a half stick of Butter with S and P added for 24 hrs @134 F. Quick char on the Webber coal starter. This was a Fareway ( Local chain known for good meat) grade Porterhouse I was worried that I would see a big textural change with that time, but the filet held well ( really tender and not dry ) and the strip ( still had a nice chew and didn't turn mealy ) For us this was a good temp,, but I might try 130 some time.

This looks pretty interesting > Dynamic Mini-pro http://www.akitchen.com/store/DY-MX050.html?gdftrk=gdfV2202_a_7c243_a_7c6517_a_7cDY_d_MX050

Android app soon? Vengroff