Paul Bacino

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

I have a couple Wagyu tri-tips, that I'm going to do Santa Maria style using: a recipe by Chef John Mitzewich who has over 20 years of successful experience in the American food industry. He has held just about every position possible, from dishwasher to chef. John comes to About.com after five years of teaching at the California Culinary Academy, San Francisco. But I'm going to smoke mine using a bit of red oak ( first ).. then finish on a hot grill.. Probably going to make some RG yellow eye baked beans too! Its making me hungry already!!

jsmeker, ( Ceder Planking ) I didn't notice the pencil characteristics you mentioned.. and I do remember the days of gnawing on a pencil ? But, this way doesn't create a nice crispy salmon skin. Paul

This works for me.. but I like a balance feel.. preferable lighter weight.

I seeded a cucumber, layered in some Tzatziki sauce, on a bed of Romaine leaf, topped with Roma tomatoes sauce ( roma tomatoes, oregano, fetas salad dressing, minced onions, Malbar pepper )..nice side of black olives. Served with a rustic pc of torn bread for a mop, Really nice!!