Paul Bacino

Poach in Olive oil Wrap in Banana leafs.. or another green? Cheers

We'll take walleye filets.. wrap in aluminum foil, add butter, lemon slices, salt and pepper. Put on the grill.

Here in Nebraska.. I hunt BobWhite quail.. which is my favorite bird to hunt. Otherwise it would be ringneck pheasant.

Use that new chamber Chris.. Now you can buy in bulk!! Get a dedicated place for that thing.. like in the guest bedroom and your always good to go!! Paul

Pull it out and let it set over night.. the fat will gel ( solidify ).. in the trash the next day and down the toilet with the liquid

Most of the time.. I just hit it with the heel of my chefs knife.. then you can pop the top off

Sounds interesting.. I have dental drills!! p

Anyone know of a reasonable device, that can sense both the highs and lows of the water bath and will alarm you if your bath range goes outside a : for example .5 ( F ) degree window. So if I would sous vide ribs for 36-48 hrs. I would like an alarm if the thermal circulator goes whacky? I see in a previous thread, that a second device is recommended.. in helping monitor the high end. Thanks Paul

I usely just add my seasonings at the pulling Table: I will smoke in the Brinkman about two pans of what wood I like.. apple, mesquite or what ever. I then finish in the oven, till 190. If done correctly.. you can get these lovely cracklings. to eat by them selves or chop and put in the pork

Curious.. Consider only MIl thickness of 2.5/ 3 /4 is their any real differance? Say other than ...from puncturing the bag?.. If the bags have a good seal and the air is out, we should be good to go? Preservation and cooking ( if rated so )? Paul

Kayb, I like that, idea. I'm probably in the same camp you laid out. What working out do you do ? Paul

Went to Italy this summer.. ate like a king and lost weight!! Fresh is the best!! I do mostly variations of WW zero count soup for lunch.. But.. I know you have to add protein ( chicken, turkey ,fish, tofu, beans )!! You need to think snacks in the afternoon.. I like peanut butter and honey.. which gives you the fast glycemic rush with honey.. but peanutbutt gives you sustainability. Dinner and weekends I eat what I want.. life is to short

Custom cut 2" wood?

Braciole.. To night: I had some killer skirt steak.. that I marinated: I made mix of Fontina, hard boiled egg, homemade bread crumbs, fresh spinach, garlic bindede together with a bit of egg white .. this was all rolled together with La Quercieria ( sp ) prosciutto and the above mixture.. floured and browned.. added to a great Sunday sauce!! But the steal was the Bacon ramp basta!! Love and best wishes Paul

Bacon Ramps with Stuffed shells and Braciole!!

Whats the best underlying structure.. wood or plastic. I like wood but.. impregnation could be a problem? Paul

I just don't use to many center pc's unless its fresh for dinners or special occasions.. Otherwise its a pain for me!! Easter Centerpc: Course you could always use this and it would never be in the way!! Other wise we use little glass colored flat pcs or stones.. in smaller containers

Just read an article about wild edibles in urban areas: Asiatic DayFlower-- like spinach when sauted Lady's Thumb-- good in salad Poor Man's Pepper--horse radish quality Lamb's Quarters -- similiar to spinach Wood Sorrel Garlic Mustard Seed Violet leaf Red Clover Blossoms--tea Blk Berry Purslane Hedge Mustard -- salads Reishi Mushroom I got this information from Saveur article " Etheral Spring " Happy Hunting

I have a couple simmer mats diffusers.. One of which was cooled to rapidly. I think a relative may have put it in the wash water ( while hot )and warped it. It now has a slight crowning effect which doesn't allow the pot to sit correctly.. it wants to slide. I think I'm going to pitch it and look at one of those copper ones to have also. Yes..andiesenji must have an extra house to have all your toys. So careful.. don't rapid cool these things ( quench ) Paul

Love it when I caramelize onions in Thomas Keller's french onion soup recipe. Paul

Lately, Curley Endive, salted Campari cherry tomatoes halfed, squeeze of lemon, nice oil ( Galardi ) works.. Fresh cracked pepper. I love the bitterness ( endive ) and the sweetness ( tomato ).. could add a bit of ricotta salata if I had it. Cheers

I usually cook mine on a silpat mat.... 375 till the desired doneness.. wife and I dont agree on that.. I'm the crispy man.. I kind like that long time thing chris.

We have a ceiling fan, helps a bit.. but I feel your smoke!! That window fan, reversed to suck air out of the hose is a good Idea.. I have also used stand fans. Paul

I actually like my ice clear, which seems to be a problem with most icemaker's I have seen.

WE live in the heart of agriculture area just outside metropolitan Omaha, Nebraska. I can't say for sure but chemical run-off could contribute.. we have a deep ( 200 ft ) well in a large aquifer and supposed to be good, since they say filtration should remove any adverse chemicals. Maybe the company testing had an alter er motive.. but we decided to limit our ingestion any..ole way.