Paul Bacino

This is getting near the best pork tenderloin I have done!! Thin Pork Lion--- that thanks to my buddy TOM COLE( not around here ) -- I bought a Jaccarding device. Rather than pounding it to the desired thickness, I used the Jaccard to tenderize it!! KILLLLLLER I seasoned with salt/pepper/flour (the pork)-- dipped in a Buttermilk mixture-- of egg, Buttermilk,cayenne pepper, Italian seasoning--- then into Ground corn flakes. The key here is to let it rest in the frig after for an hr to bind. I fried in Canola oil @350 till done-- keep warm in a 200F oven. Serve with Mustard,Home-style pickles , red onion, This is the Hawaiian sweet roll tonight!! I'm thinking beer but the NOVY zin Papera Ranch is drinking killer too..

Kids move things around in the fridge, lids pop open, it doesn't stack, takes up excess space and organize well. Looks weird> Could just be me!!

We eat out, a wee bit. And I hate to waste food and so seem to take our fair-share of leftovers home, even when we order little, as in one dish for two. But guess what, Styrofoam clam seems to be the standard take home here. I just will not put that stuff in my fridge. I always put it in a ( fwiw plastic rubbermade or tupperware container ) as soon as I get home. Thoughts? Happy Holidays Paul

This is the result of 21 day wet and 21 day dry aged. I have a separate fridge that I age in, down stairs . I just make sure my meat has good air circulation ( hang it or put it on a cookie cooler rack and place it near the bottom of the fridge. That's about all I do. I have done 28 days too.

Any other vehicle, besides bread, that will help extrude protein to the end of tubes and grinder blades? Paul

Just picked up a # 8 Cabelas Commercial grinder, on Blk Friday sales!! THis looks like the bomb.. very solid. Cant wait to grind a batch soon. B

So here is a bit of my results!! The finished Red Wattle Pork Product @ 135 F: The plating: I am returning from vacation and worked late-- just my seasoned pork and a 4 cheese potato gratin. The moist, low temp environment, actually renders the cap , providing a nice bit of texture in the dish. This pork was un-brined and un-smoked.

A little experiment: Placed a 4lb Bone-in Red-Wattle Pork loin within a Romatoff, placed in the oven @210 F for 3 hrs ( this will get the pork to a safer temp faster ) , home for lunch, checked the roast temp @125 F.. will finish 5 hrs @145 F in oven. Now the Romatoff has a bit of water in it, for high moisture environment. I rubbed the pork with a Spanish rub I made. We'll see.. Yes my oven, will do , 135 F. I IR gunned the convection air temp and to get 145F.. I'm cooking @155 F

Nice Idea Margaret!! Thanks I also made a mushroom/ cheddar cheese one also.

So I revisited and Re-tooled my Burger/ adapting it---- to bite size football snack Chopped Chicken Breast Meat Franks Buffalo sauce Flax Seed Shallots Pepper Maytag Blue Served on a Hawaiian sweet role _ I topped mine with Shallots and extra sauce!! Nice!!

Plucked Nice!! So many times people just skin them!!

Grouse?

I revisited my Ragu a few days later, and I would have to say, what an improvement in flavors and I would say texture too. One of those dishes that I think a day ahead will help or at least this one. paul

Margaret Pilgrim--Yum

Well I had to finish my dish!!

My finished Chopped Rabbit Ragu. Bolognese? Chopped vs grind meat ? I tended to chop mine, even if I use veal and Pork or beef Better to serve the next day after a rest ?

So I choose to leave the meat on the bone, now a low cook, so into the oven

Just started my Ragu!! 25 Oz Homer Rabbit with Liver--Native in Nebraska, raised in Homer 5 Oz La Quercia Pancetta -- this has a we bit of an Anise flavor to it 1 carrot 1 celery 1 onion --Garden Raised I am using a 2 onion-1 carrot --1 celery 1 Tomato--Garden raised 1t Paste Hunts Nob of Parm rind Splash of white italian wine and My venison stock ( which I had to call the extension service in nebraska to fine out about chronic wasting ds before I made it) pepper and 3 small bay leaf I cooked it as I would put my Sunday gravy together!! Now it will braise and I shred it later and finish. Now about the pasta-- I'm thinking of making green ribbon ( spinach added ), just to get back to all my yard pesky rabbits that eat my garden spinach and produce!! Edit: I Put in 1 Dried Porcini

Yeah Dave, Milk/Cream/Parmesan Cheese/Stock or what ever might be close at hand !! Cheers Paul btw, Its a good book if you don't have it.

So ..I pulled out my Waverley Root " The Food of Italy " Just to see what he had to say in this edition : he initially states " Bolognese ragu, an unctuous blend of onions, carrots, finely chopped pork and veal, butter and tomato. " but later states. " Often ragu is richer than the basic recipe given above ". Just thought I would add this to the party!! I'm out looking for my stuff today!!

CalumC, I just look @ jamie's recipe you mentioned !!This looks like something to try. I'm in on this one. Except I'm going to change out the beer thing!! Paul

Alot of times, I will just put the herbs, in a glass of water on the counter, plump the herbs, then remove em ( cut off a little of the stems ) or leave em--- bag them in a wet paper towel wrapped around the stem if desired. Works well with parsley and cilantro, I don't think basil does real good in a bag with moisture. Thyme and oregano.. i think I usually bag. Field greens, wash/spin and hold in one of those salad spinners. Just a few ideas

For those that intended to use paste, Will you use the Pincage ( Toasting the paste ) method that was discussed a few threads ago, about frying tomato paste? Paul I think I'm going to make 2-3 different ragu sauces, adjusting the contents in each to compare. Probably adjusting proteins and stocks.

More info for pork riblets ..item and product information is # 424 NAMP guide. I get mine from Farmland and they come in 10# boxes. I love em!! Good for spaghetti sauces and bbq's. People here make a Swamp water braise too!! Paul

Also known as featherbones in the mid-west, it is the out croppings of the spine. I think it is called the transverse process of the spine and are usually pork here in nebraska.