Paul Bacino

So last night, I took a boneless chicken breast and began chopping ( mincing )it into something I can make a blue-cheese buffalo chicken burger. I'm thinking I kind of like the result, but I haven't cooked it yet,as we'll have em tonight. Looks like you can make the texture what ever you prefer. I'm thinking of making chopped hamburgers this week-end or next with a blend of cuts. Anyone chopping your protein burger patties. Thoughts ?

Pickling.. http://www.thehungryengineer.com/cooking/pickled-shallots/ Never tried this recipe, but I pickle all sorts of stuff. Did my Spicy green beans this weekend.

Peter, Sorry, Yeah, we hunt doves similar to duck hunting. We shoot a smaller shot about 7 1/2 - 8 shot. Usually no decoys. The habitat we are looking for is, look for water ( creek/Ponds ), dead trees ( bird love to flock to it ) and food. Usually in the mid west ( here ) its hemp plants Paul

Pete Defiantly pluck him.. I just wish I had a few more.. but a bad yr for the Mid-West/ dove hunt. WE had a ton of big storms that hit us week after week, pushing the wild birds out. Usually I can get a good dozen or two Thanks Paul

Its a visual thing on salting the pan...I'd say on a 12" cast iron pan.. I'm thinking 1/8-1/4 t spoon with a full pan of scallops. Maybe It will be the same amount you would top season you protein, , cuz by the time you add the butter ( un salted btw ) it will all be incorporated.. in the finished scallops..

Something to enjoy with a Bloody Mary: 5-6 inch cleaned washed whole green beans, the straighter, the better. Blanch for 3-4 mins Pack you Quart Jar with: 1 Clove Garlic 1-2 T of Dill-- I just added fresh baby dill fronds Brine 50/50 Vinegar/H20.. 4 T Kosher or Canning salt.. 1-2 T Tabasco or Texas Pete or Cayenne or Red Devil Cheers

I used Diamond Crystal Kosher.. I have a number of different salts.. that gives me an idea of trying a smoked salt!! Thank Ambra Paul

Ambra, WE had our own Italian grocery and butcher business.. SO.. Paul

I had some nice sea scallops last night, sorry no pic's. I was usually in the camp of really hot cast iron skillet, add cooking oil, what you prefer . Grapeseed, Clarified butter, Evoo what ever. So last night , I got the cast iron skillet hot, dried my scallop or they had been air drying, but this time.. I salted the pan first then threw the scallops in dry, cooked 2-3 mins. added a bit of oil now flipped, then added a nob of butter, to finish about 1 min toss to coat, then add pepper if you wish. I got a real nice color on them and was very tasty and easy I remember growing up and my mom used to cook our steaks that way, salting the pan. Weird ?

Looking for a good source of fresh sea food in the Down town ,Plaza, Liberty area. Come fall, Paul

This was a marinated wild Morning Dove ( Chianti/Rosemary/Thyme/Parsley ), I dusted with flour/S/P after a few days marinade, sauted in Butter and EVOO . After cooking..I rested the dove and thru in some minced sage till it stopped sizzling dress the dove!! I had intended to get a few more dove so this was an experiment!! Turned out pretty good!!

Keith, They couldn't rule out, the possibility that it was ductile. I guess, so aggressive tx was needed, because of the aggressiveness of ductile breast cancer from what I heard. Thanks for all my friends best wishes, So.. we decided to take her for dinner tonight, before surgery . The last discussion we had.. was what were her wishes after surgery. Looks like its : vanilla ice cream/ chocolate chip mint ice cream and chocolate sauce and nuts. A lot of good ideas.. I think we'll do a Veg soup or stew with all the fresh garden veg and greens ( Yes with Killer home-made broth/stock ) too at some point. We'll progress with our help... as we see how she is doing and the needs of the rest of the family. Thank-you all Cheers DP

Going to check, the family out. I think the food also is to help feed the rest of the family, as they tend to her needs, too. Great thoughts!! Paul

Keith, It's sadly a Double Mastectomy. The lady went through chemo, now surgery and then radiation, finally reconstruction..

Jenni, They are pretty open minded as far as food goes. Paul

Our friend is have a major surgery this week and will be home after a two day stay. I would like to make a dish, that would be easy to warm, serve well or possibly freeze to be used a few days or a week later. I'm thinking anything pasta might be to heavy. Wondering? TIA Paul OOps that was surgery!! Sorry

Kayb, the Salad.. was from bottom up!! Trader Joe's Mozzarella ( pretty good stuff ) its creamy and the best I can find near me Red Heirloom (Red ) -- Pretty sweet red Green Zebra Tomato ( Green )-- this tomato gives some nice acidity Mr Stripey ( Yellow... I know this color isn't in the Italian Flag.. but it looked cool )-- this has a we bit of lemon flavor Drizzle of Trader Joe's Organic EVOO, Pink Himalayan Salt, Tellicherry fresh ground pepper, garden Basil Paul

Picked up a 12 pack.. I think they are 12 oz'ers ( or IE 400 g)

Grazie!!

Will, Where is a source of this " type 55 style flour "? Paul

Caprese Salad!!

Larry would you put the can ingredients ,labeled on the can of 6 in 1 ground tomatoes ? Thanks Paul

Good Call.. but i'm not sure about the acidity in the tomatoes that I'm getting.. seems like I have to add a bit of red wine vinegar, but very sweet. My last home-made sauce was Roma, Purple cherokee, and cherry plums , garlic, oregano and salt.. Plants @ 3$/plant that's producing 6 pints a week.. my sauce is cheap,!! Sometimes I'll use a Rao's sauces @ about 6$ a jar. Yes we do the plums.. I use Carmalina Now it is the darn wild yeast dough that was kickin my butt...

This has been an interesting thread.. I learned more about tomatoes and flour/wheat than cost of pizza Doc B

This might help!! http://www.thekitchn.com/thekitchn/baking-products/whats-the-deal-with-00-flour-108281 Paul