Paul Bacino

I kind of like this idea, for pizza making. It looks like you have a weber grill, how close do you think from the top is the elevated stone. And where did you get the stone so as to match the Full sheet?

WE dont make it, but pounding the breast meat and flapping ( butterflying) it open would give you different textures?

"Saltpeter".. haven't heard that in awhile Bud. aka Potassium Nitrate I also use Hudson Valley grade A, these guys are very friendly. On my last order they also threw in a couple Duck Breasts. I usually just cook mine in a hot pan , not taking it to the oven. Keep the rendered fat too. Paul

I have this Vintage Vertical rotisserie unit.. makes absolutely fabulous chicken with left over holiday mashers!!

Four Cheese Stuffed Shells: Sheep Ricotta, Asiago, Reggiano, Mozzarella , La Quercia Prosciutto, White Pepper, Sugar( yikes ) Parsley

Indy.. Shaggin bones.. lately has been my favorite.. Sorry to be so scrappy.. and I hope every one else has bad habits Me

So..I made Ghetto French Onion Soup. Worth the post. I took " Kitchen Basics No Salt Beef Stock" I added some beef bones from dinner the other night.. Porterhouse and Prime Rib ( yes I embarrassed my niece ), put in fresh carrots, onions, leeks , celery parsley, pepper corns and simmered. cooled and strained. to this I added Home-made chxn stock, slow cooked onions and left over french bread that I made into croutons .. add Emmentaler Cheese and broil. Totally worth it..for me today!! So my short cut today was starting with, a boxed stock, and working off that.

The " Food grade " temp probe looks funky..to me

I hope you have a bit of meat on the bone, cuz that makes a much better stock. IMHO Bass

Like a Ricotta cheese?

This it>> http://www.telegraph.co.uk/topics/christmas/8965702/Edible-Christmas-present-recipes.html?image=3

I have been playing around with the " slow low " method, with a home oven. I'm not in the restaurant business , but the individuals I have talked to, use a moisture control oven for " low and slow Prime rib roasts ". I have yet to use a beef rib roast, but I did do a pork tenderloin, in a dutch oven with some liquids added. I think " DCarch "had made that suggestion. My oven will do 130 and I cooked the roast to 135 @ 155 or so. I then rested and seared with decent results. I probably missed the finish temp just a bit but the loin was juicy!! Here I used the clay cooker..

I'm not in food service but, we run an Italian festival once a yr, and we keep our meatballs in sugo sauce without much of a problem, when we run the line for dinners for 500 + people. Could be the recipe or to hot of holding temps? Curious whats your water temp for holding the meatballs? Just a FEW thoughts Paul Bacino

This was 58.333/137 to me 60 is way to high.

Doc, I think you have the basics covered, for basic value sous vide!! AS far a vacuum sealers, I have had the Foodsaver Pro II for yrs and it worked fine, just make sure you have no creasing in your bags for any sealer. I use an Auber temp control, but your selection is the much better. I do my sous vide in a crock pot ( not digital ) good for just 1- 3 people in my family and is fine. A large roaster pan will help provide more water volume to damping temp swings. You'll be fine for the basic stuff for 1-3 people. Im ready to move on to Poly circulator. after the holidays if Santa doesn't come thru Just me.. happy holidays

Lodge makes a very large dutch oven,, we use for chili. I also have a Villaware , non stick, which is very heavy duty.

I would probably buy some whole chickens so you can part them out as you wish and get making your chxn stock.

Link to Brackets?

I have been drinking wines from Josko Gravner-- these things are very nice and complex and very near orange. Recently -- he quit making the Breg to just focus on his native grape. http://www.italianwinemerchants.com/Gravner-s/174.htm

This is what I uselly use: http://www.webstaurantstore.com/9-3-4-x-4-1-2-unbleached-natural-coffee-filter-12-cup-1000-cs/121CF12U.html?utm_source=Google&utm_medium=cse&utm_campaign=GoogleShopping

THis is a roll.. never thought about using a saws all. But the price seems nice.. I hope you saved the scraps for stock!! Power man 2000.. out BTW Really that half, looks nice x

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.