Paul Bacino

I have four sharpies.. Red ( Beef ) Blue ( Pork ) Green ( chxn ) and Blk ( misc ).. and I just write on the bags. I mostly bag and stocks are old cottage cheese containers ( yikes ).. Top labled.

I thought I would just offer this up.. http://www.blackmorewagyu.com.au/?page_id=37 and if you got the bucks: http://www.gilttaste.com/products/77314762-blackmore-wagyu-beef-australian-wagyu-new-york-strip-steaks

I cant break down a whole carcass or even a 1/4.. just don't have the room and tools. along time ago we had it all. But then came the supermarkets and the quick shops. Really nothing wrong with that but, the small grocery in a town of 20,000. NOT GOOD . I can break down a quail, dove, pheasant, walleye, bass, beef primal, pork primal .. that is about it!! But i know I could do deer and larger if I had room. I just dont like to waste what I cant use!! best Bassman

Yeah.. Sous vide!! I do it, but I want to try something different. My oven will do 135 F.. I IR gunned it, in the convection mode, opening and shooting a temp 150 on the digital outside set, is about 135 internal. I will sear or blowtouch the final work up or before? Paul

Very Nice.. Keith

dcarch!! I am talking F. Ahh I like the Dutch oven idea. Cheers

I know they make cooking ovens with controlled moisture environments. What ways can one use to increase moisture in the oven. Say I would like to slow roast a rib primal in the oven @135 for 27 hrs? Is a pan ( of water ) in the oven , enough? Curious

Acorn feed Solomillo Ibérico de Bellota Pork tenderloin/ Porcini-Chantrelle -Pea Risotto/ Honey Crisp Apple Compote/ double color beans The pork tenderloin was cold smoked for about 45 mins, seared and basted in a sage /butter sauce and placed in a moistd 135 degree oven to finish. Had just the correct amount of smoke for us.. I missed the finish temp a bit.. the pork was pink still but these tenderloins are much darker than standard pork tenderloins.

Yep.. Did something similar, I used ( 1 )Birds Eye chili/cucumber, seasoned Rice wine and fish sauce, plus a few other things. But one Thai chili was more than my wife liked I actually thought it was spot on for me. Loved the combo..too Paul

Noodle, Try going to savauer first ( sp ) then it will load.. I use a tupperware bowl usually. Paul I don't like the palm on the bulb.. i bruised my hand..yikes paul

I cant view it either!!

Braising, I would rather use parchment.. I just cut around the lid and insert into the vessel works great, these are of course are above the liquid braise!! But I know a few recipes for ribs that are wrapped in foil, with tomato base and they seem just fine!! Could be the low and slow temps though. BestPB

I am no Physics dude.. but looking and the web-site of steam flat tops.. the liquid is sealed under vacuum. Would that reduce the internal stress any!! I know it has something to do with Avacado's number!!

Just curious as to what pressure you think would be generate? Is this something, like a flat top pressure cooker, let say 15 PSI. Could achieve?

lstrelau.. This is the Company I used ( Below )!! But look for a local Manufacturing company and send them some specs and see what it will cost. Let me know if you need more info.. http://www.purmfg.com/ Paul

Carch.. That thing weights in @ 80 pounds!! But.. Its great when I do large gatherings. Wasn't cheap to have made either, I think it was 500$. I think just the cost of the 1/2 inch stainless was half the price. The other flat plate, I made, I use more often. Originally I was having it made for the pizza project, but it works very well on my grill too. Paul

I had two designs made for me.. This is 1/2 inch stainless bottom plate!! This is 1/4 inch stainless I prefer stainless to cast and I don't like side on mine for the grease to collect.. that is why I designed my own

Bubble wrap in a wrapped in a plastic garbage bag!!

Here is what I'm thinking.. make an oyster dressing and put it into a chopped turkey burger!! I think I'm going to work on that project. Thanks for the inspiration. Paul

The Continued saga, Of Chopped Protein burger Project. This is the Greek chopped Chicken Burger. Chopped chicken breast, shallot, garlic clove, feta cheese, dried oregano, blanched spinach and a Flax seed Packet.. I burned the oven dried tomato.. Yikes. Topped with greek yogurt sauce.. mint, Fage 0% Yogurt, lemon zest, cucumbers and a local greek salad dressing!! This time I got a nice bit a char.. but not to much

I have always thought, and when I have bought from Maine , I was told that they are cleaned on the boat before landing. Most still have the attaching mussel which needs removing. But then I see from this web site: https://www.farm-2-market.com/online-store/scallops Live scallops are available and with roe ?

Medium Tamis sieve?

Elaine, I re-looked at the box -- the box has a total weight of about 6 oz, the individual packages are a net weight of 0.4 oz or 12 grams and sports 2800 mg of Omega 3's per serving. Cheers Paul

Jan, Very good ideas, which I will pass on to the family. Thanks Paul

Elaine, I just read what was I thought was on the package. I'll have to check it out tonight, thanks. But your correct it was more like 2T. I would like also to add that you could substitute in thigh meat or make a blend of white and dark or possibly add a little parsley. Its just a framework of chopped poultry protein. But my wife is a tough critic.. and she wants more. I cant wait to try some different cuts beef, thanks. Paul