Paul Bacino

I think you can add bottled lemon Juice.. instead of citric acid if you wish.

Yes, Toasting the Paste helps develop flavor, I do it.. but not all the time. If I do I'll add a good amount of olive oil too.

No Asian markets in Omaha.. ahh but we do have a few Hispanic!!

Looking to find a on-line retail source for a bone-in Pork belly ? Any ideas? paul

Thanks Have a good day!! Paul Any culinary ideas, on the tops prior to flowering? I like the oil idea!! I have to trim these babies off this week!!

I have some Sweet Basil that is beginning to flower,, any ideas? Paul

Braised Pork Belly BLT/ I also added a bit of shoulder bacon. Romaine lettuce, Beef Steak tomato, Hellmans and Trader Joe's WW Bread

I know this sounds wierd, but I put a bar clamp on my older freezer for just that reason. http://www.menards.com/main/search.html?search=bar+clamps&submit.x=25&submit.y=13&queryType=allItems No accidental opens and I know it will stay closed. Good luck

Chicken Cacciatori Very easy.. WE just do peppers and onions.. and your tomato sauce of choice to adapt with

Apparently.. Lovage is like catnip!! I have been pruning my plant and bagging the dried leaves. My cats love it and want to cuddle it ( the bags ). Now I found they it too!! Crazy

I'm just curious.. if anyone asks.. if this is " Genetically Modified " sweet corn? http://www.hort.purdue.edu/hort/ext/veg/MWVVT2001/html/INBallard2001SweetCornBio.htm

Pull Back the husk slightly and then give a couple kernels the finger nail test, if it pops open with a nice supply of milk you can bet its somewhat fresh. But thats for early season supermarket stuff.. otherwise I buy from two local producers at a farmers market that I trust.

Elegant, sharp and reasonable: Sabatier http://www.amazon.com/Sabatier-Perfect-Piece-Steak-Knife/dp/B0017ZJVO8 Paully

Wow.. I'm hungry now !! I wish I had access to some fresh sea food!!

How bout a corn Panna Cotta.. here is one idea http://www.bonappetit.com/recipes/2010/08/corn_panna_cotta_with_dulce_de_leche But that seems to sweet for me, maybe something with lime?

I've read that they produce the smoothest purees possible, at least for things that you don't want to work in a blender. They're probably great, but I've never used one. There used to be a couple of veterans of Thomas Keller's kitchens who posted here. Maybe you could track them down. I'm pretty sure Keller is a drum sieve believer. Would would be the most universal of the Tamis sieves, or maybe two? I'm thinking 12" ? with what size holes?

Yes.. "Chinois Strainer" I bought mine on-line as we have no Asian markets. What I usually do ,is remove the bulk products in a larger mesh strainer, then into the chinois to finish. Cheers

You put up some for winter, correct?

I think.. in Ad Hoc--- a creamed corn recipe Here!! http://www.tastespotting.com/features/creamed-corn-ad-hoc-at-home-recipe

I've never seen those. What's the story with the unusual looking mesh? Paul.. Here is a look @ the meshing!!

The mesh is very fine, in a tight cross hatch pattern, and flexible!! I use it a lot, and it is very sturdy, so you can push/extract what you would like through the sieve with a spoon , ladle or spatula. Keller uses this in his veal stock recipe

I use Matfer Products: http://www.matferbourgeatusa.com/products/index.php/matfer-kitchen-tools-and-matfer-utensils/strainers-and-portioners.html The exoglass and the universal screen bowl type

I love the 7 bone roast.. but what is the best pc IM ( cut ) in that thing?

Well.. Just to hot to cook in side.. So I'm baking in my Weber, it take a bit of adjusting to get the temp @350 But made baked stuffed Egg plant ( far shot ) and Baked basil potato Gnudi with Parm and Fontina cheese

Mj.. I ran the liquid through my China Cap.. pretty much clean alot of it up!! I just couldn't throw it away as it dint have any off flavors!! Thanks