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What did you eat last night for dinner? - Page 1209

post #18121 of 25384
I'm also certain that you forgot to stop adding salt, though I can't tell conclusively from the picture.
post #18122 of 25384
No, you're right. I murdered that quail with salt.
post #18123 of 25384
Damn Yankees.
post #18124 of 25384
7002766637_dcfee091e0_b.jpg
post #18125 of 25384
Quote:
Originally Posted by ehkay View Post

YOU FORGOT TO MANTONNER THOSE VULGAR KNUCKLES!!!!!!!!!!!

FTFY
post #18126 of 25384
Quote:
Originally Posted by ehkay View Post

YOU FORGOT TO MANCHONNER THOSE VULGAR KNUCKLES!!!!!!!!!!!

lo fucking l
post #18127 of 25384
Quote:
Originally Posted by indesertum View Post

lo fucking l

+1 icon_gu_b_slayer[1].giflol8[1].gif
post #18128 of 25384
Quote:
Originally Posted by Yo-han View Post

7002766637_dcfee091e0_b.jpg

Yum
post #18129 of 25384
Quote:
Originally Posted by KJT View Post

Yum
Yep. Looks delicious.

Carbonara, with Guanciale, 2/3 Pecorino and 1/3 Parmigiano

263

Probably my favorite comfort food. Finally wass able to get Guanciale. Damn, it is good.


BTW, anyone else has proplems with the preview? The WYSIWYG stuff doesn't seem to work anymore (in the preview).
post #18130 of 25384
All the guanciale I've ever been able to find is super fatty. I don't really like it, but then again it's probably just that I haven't found the right stuff.

Maybe a bit embarrassing to admit, but my fave carbonara and amatriciana preparation is with that hatfield cured pork "side meat" you can often find at Safeways in ethnic neighborhoods. I always have a few packets of it in the larder for those hungry, bare refrigerator kind of nights.

not to take away from your dish bios, that does look great.
post #18131 of 25384
It is super fatty. But after the crisping in the pan it's just very flavorful (probably too intense for many) and has a unique texture -- luscious and meltingly tender at the same time.

Nothing embarassing. You can use pretty much anything: Bacon, Guanciale, Pancetta, Speck etc.
post #18132 of 25384
Don't get me wrong - I love fat and I'm not afraid of it. It's just that the guanciale I've encountered is so fatty that when you dice it about 50% of your dice are just chunks of fat with no meat on them. From your photo, it looks like your guanciale has significantly more meat than what I've been able to find out here in the provinces.
post #18133 of 25384
I didn't intend to throw a (light) jab at you. It's perfectly fine not to like it. But I can assure you, mine didn't have a lot of meat either. The fat is just translucent. Mine had probably this meat - fat:ratio:

263

Maybe give it one more try. Don't use too big chunks and slightly crisp it up on med heat.
post #18134 of 25384
Oh, don't worry, I didn't take it as a jab. Your guanciale looks a lot nicer than mine, believe me. The stuff I have found is even kind of brown looking and nasty. I will try again with better product. love your cutting board, BTW.
post #18135 of 25384
Not my picture. tongue.gif
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