What did you eat last night for dinner?

[ehkay]

I'm also certain that you forgot to stop adding salt, though I can't tell conclusively from the picture.

 

[mgm9128]

No, you're right. I murdered that quail with salt.

 

[ehkay]

Damn Yankees.

 

[Yo-han]

 

[itsstillmatt]



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

FTFY

 

[indesertum]



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

lo ******* l

 

[sonick]



lo ******* l

+1

 

[KJT]



Yum

 

[b1os]



Yum

Yep. Looks delicious.

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



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).

 

[Douglas]

All the guanciale I've ever been able to find is super *****. 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.

 

[b1os]

It is super *****. 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.

 

[Douglas]

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 ***** 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.

 

[b1os]

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:



Maybe give it one more try. Don't use too big chunks and slightly crisp it up on med heat.

 

[Douglas]

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.

 

[b1os]

Not my picture.