Paul Bacino

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.

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