Paul Bacino

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.

One of the neighbors where I stayed in Italy brought in a Hare ( I think they are larger ) for us to cook ( I'm not saying we made Bolognese with it ). But, I don't have access to Hare here, so rabbit would be my closest species to try in making a meat sauce . That's all I'm saying. Cheers I was just curious of.. rabbit would be an acceptable protein ?

Sauveur Magazine did an article on Bolognese, awhile back, I found interesting to read. http://www.saveur.com/solrSearchResults.jsp?q=bolognese Would rabbit meat be considered in making this? They are called Hares in italy..curious? paul

Did a modified Keller French Onion Soup!! What a nice lunch.

Yeah.. You may have to call CS to use the coupon!! Me

Interesting as my coupon, said 50% of the list price of one book. 448 divided by 2.. hummmm doesn't equal 330 and change ? Curious

Thinking of Sous vide a small rack Beef Ribs, any ideas on time and temp would be helpful? I'm going to low and slow a batch, but want to try something different with that small rack. Using a modified rub from above: The Rub: 2T Fresh Ground Ancho chili ( toasted-- cooled and ground ) 1T Malbar Pepper Whole ( toasted--cooled and ground ) 1T/1t Piloncillo/ Mexican Brown Sugar ( this shit is a bitch to grind )--I pounded it in a double zip bag,Double towel and Hammer--finish with Mortar and pestle 2T Sweet Paprika 1t Smoked Paprika 2t Cumin 1t Smoked chardonnay salt

Crap.. should have read this a bit. I just finished breaking down a cone, double Ziplock bagged and double toweled over that and hammmered, followed by a Mortar and pestal. It actually worked quite well. Pretty fine powder? Will it re-harden? Cant wait to use it in a beef rib rub.. Smells nice!! Paul

I tend to cook on the first side (#1 ) a bit longer with High heat.. and then finish on side two till the blood just rises thru!! rest and perfect.. with a little crust . @ that thickness no need to use anything else but a hot cast iron or coal. x

So I had to Google an Ole childhood memory , SpaghettiOs w/ Sliced Franks (with pieces of processed meat resembling hot dog slices) Yikes

We don't know where she lives. That would be needed to even start guessing. And a reference to size.

Wow...sounds interesting...i uzea weber chimmney charcoal stater...alot Sent from my DROIDX using Tapatalk

Frost has settled in here in Nebraska. It has been hard enough to kill the leaves, but plenty of tomatoes still lay around. Are they worth the effort to mess with? Any better than a generic store bought at this point? Curious?

I have the Audubon-- Field Guide to North American Mushrooms. Looks like-- That Mushroom would fall into the " Mushrooms with Attached gills " many of which are poisonous.

Johanna , Probably worried about any metal warpage/ and bearing damage that might happen with high heat. Might mess with your warranty !! Paul

Open Face stuffed Marconi peppers.. with chicken and Brown rice!! The thing about Marconi's is they are long and skinny but very sweet when they turn red!! Ready for the oven 325 F for 45mins to 1 hr

I look on the web and SAF Gold.. works best with a high sugar content ? http://www.kingarthurflour.com/recipe/yeast.html

Nice idea.. some type of tracker!! I know Eric Levine has cellar tracker.. But..I see an opportunity here freezer tracker Location , date of packaging, use by date, ingredients

slkinsey So caramelize onions with the lid on, until you get the caramel color, then remove the lid to finish to get a nice brown color, not charred ? paul I'm a wee bit slow.. Sorry

Scottboy-- I like those gnocchi,, do you have a weight ratio/recipe? Paul