Paul Bacino

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

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