Paul Bacino

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?

jsmeeker.. Those look pretty nice to open for a first timer.. I just started doing my own opening this yr too.. I have had some difficulty opening with some types.. cant remember which ones thou My monger always throws in 2-3 extra. Paul

I throw all types of meat in my spaghetti (gravy)..usually always ends up tender...I think it depends on muscle fiber texture your looking for...I braided a tri tip and ended up with these long stringy meat fibers....don't get me wrong...it all went down well Sent from my DROIDX using Tapatalk

Had free range chicken, that I boned out( this is one of those questionable nomenclatures.. the breast bone was remove and the ribs are intacted ) and sous vide two breast @ 155 for 4 hrs.. Wow I usually don't eat skin.. but I couldn't help eating this stuff..

I didn't know that they were poisonous ... Thanks But they sure look good!! Paul

I use the fruit/veg stems.. but what can we do with the leaves? I'm thinking a wrap rather than use in a soup.. your ideas?

Very Nice Dave Morel custard recipe? Where did you get that round container or is it a scoop of custard.. you said you put in one whole mushroom though Cheers