Paul Bacino

I'm just curious.. if anyone asks.. if this is " Genetically Modified " sweet corn? http://www.hort.purdue.edu/hort/ext/veg/MWVVT2001/html/INBallard2001SweetCornBio.htm

Pull Back the husk slightly and then give a couple kernels the finger nail test, if it pops open with a nice supply of milk you can bet its somewhat fresh. But thats for early season supermarket stuff.. otherwise I buy from two local producers at a farmers market that I trust.

Elegant, sharp and reasonable: Sabatier http://www.amazon.com/Sabatier-Perfect-Piece-Steak-Knife/dp/B0017ZJVO8 Paully

Wow.. I'm hungry now !! I wish I had access to some fresh sea food!!

How bout a corn Panna Cotta.. here is one idea http://www.bonappetit.com/recipes/2010/08/corn_panna_cotta_with_dulce_de_leche But that seems to sweet for me, maybe something with lime?

I've read that they produce the smoothest purees possible, at least for things that you don't want to work in a blender. They're probably great, but I've never used one. There used to be a couple of veterans of Thomas Keller's kitchens who posted here. Maybe you could track them down. I'm pretty sure Keller is a drum sieve believer. Would would be the most universal of the Tamis sieves, or maybe two? I'm thinking 12" ? with what size holes?

Yes.. "Chinois Strainer" I bought mine on-line as we have no Asian markets. What I usually do ,is remove the bulk products in a larger mesh strainer, then into the chinois to finish. Cheers

You put up some for winter, correct?

I think.. in Ad Hoc--- a creamed corn recipe Here!! http://www.tastespotting.com/features/creamed-corn-ad-hoc-at-home-recipe

I've never seen those. What's the story with the unusual looking mesh? Paul.. Here is a look @ the meshing!!

The mesh is very fine, in a tight cross hatch pattern, and flexible!! I use it a lot, and it is very sturdy, so you can push/extract what you would like through the sieve with a spoon , ladle or spatula. Keller uses this in his veal stock recipe

I use Matfer Products: http://www.matferbourgeatusa.com/products/index.php/matfer-kitchen-tools-and-matfer-utensils/strainers-and-portioners.html The exoglass and the universal screen bowl type

I love the 7 bone roast.. but what is the best pc IM ( cut ) in that thing?

Well.. Just to hot to cook in side.. So I'm baking in my Weber, it take a bit of adjusting to get the temp @350 But made baked stuffed Egg plant ( far shot ) and Baked basil potato Gnudi with Parm and Fontina cheese

Mj.. I ran the liquid through my China Cap.. pretty much clean alot of it up!! I just couldn't throw it away as it dint have any off flavors!! Thanks

Dakki, I use All-Clad SS Cheers Paul

I made a batch of RG Yellow eye Beans.. I baked( covered ) them in just an aqueous solution with garlic cloves, bay, carrots, Lovage, parsley pepper corns and baked @ 260 for two hrs.. it looked good when I removed them but I allowed it to cool on the stove.. it appears that the liquor turn blackish.. and the green leaves looked the same!! would you dump the liquor and add a good ham stock or use it ( it smells good )? I'm making a variation of beans and Kale

All the corning ware ..I inherited from my grandmother has glass lids.. It a nostalgia thing and they work fine on the stove top and in the oven!! Paul

Made a Sicilian style pizza:

We use Poly Care..I have a satin finish and this stuff cleans and doesn't streak Sent from my DROIDX using Tapatalk

I use Dental College tweezers around my house for adding fine touches to dishes. They look like these.. but mine are non locking. We have a large amount of these in my dental office http://www.amazon.com/College-Dental-Tweezer-W-Lock/dp/B0046HLLGU

So I finally got my Salt Plate.. 8 x 12 x 2 First up will be a Flannery Pork Rib Cap Roll.. just meat, salt, and pepper!! For the first test!!

Did you use the eggiez..

I'm not sure of culinary type.. but the best hay/straw, comes from late harvest, as the earlier hay usually has weeds. So it could be variation you will see in the different cuts. I think the 3 or 4 cut will be the cleanest.. Consider straw? Difference.. http://www.ehow.com/facts_5595669_difference-between-hay-straw-bedding.html

First yr I planted Lovage.. on my first harvest made a wonderful vegetable soup, and added the Lovage at the end... what a wonderful addition of flavor. Gonna look around for some recipes.. here and their Cheers Does dried Lovage and any/much flavor?