So, Guanciale!
Oct 26, 2021 18:36:25 #
Have had a craving for Pate for a while, and it is pretty thin on the ground out here. Early for an appointment, stopped into a high end Wine / Gourmet Shop we occasionally patronize. The employee must have been very new. He didn't think they had Pate. I rummaged around a bit and found three varieties, and in the process, found several shrink wrapped chunks of Guanciale. Bought one. I know we had a thread on it, couldn't find it with a quick search. Leaving that behind, would appreciate suggestions on the best intro recipe for two folks new to that meat.
Checking out, the masked young fellow had no idea what Pate was or what it was for, never mind the Guanciale. He either has to learn a lot, or consider another career path. This was a shop where staff were always expert in the past.
Checking out, the masked young fellow had no idea what Pate was or what it was for, never mind the Guanciale. He either has to learn a lot, or consider another career path. This was a shop where staff were always expert in the past.
Oct 26, 2021 18:59:44 #
GeorgeK
Loc: NNJ
Bucatini all’Amatriciana. Lots of recipes on the web. Find a simple one - fewer ingredients the better IMO.
Oct 26, 2021 19:15:55 #
GeorgeK wrote:
Bucatini all’Amatriciana. Lots of recipes on the web. Find a simple one - fewer ingredients the better IMO.
Thanks!
Oct 26, 2021 20:20:34 #
GeorgeK
Loc: NNJ
Good read on the dish with links to recipes.
Hunting for the Real Pasta all’Amatriciana
https://www.nytimes.com/2019/07/31/travel/pasta-alla-amatriciana-amatrice.html?referringSource=articleShare
Hunting for the Real Pasta all’Amatriciana
https://www.nytimes.com/2019/07/31/travel/pasta-alla-amatriciana-amatrice.html?referringSource=articleShare
Oct 26, 2021 20:25:57 #
GeorgeK wrote:
Good read on the dish with links to recipes.
Hunting for the Real Pasta all’Amatriciana
https://www.nytimes.com/2019/07/31/travel/pasta-alla-amatriciana-amatrice.html?referringSource=articleShare
Hunting for the Real Pasta all’Amatriciana
https://www.nytimes.com/2019/07/31/travel/pasta-alla-amatriciana-amatrice.html?referringSource=articleShare
Thanks yet again! Was looking at recipes online just now, waiting for dinner to finish cooking. Will check out the NYT in memory of Craig Claiborne!
Oct 27, 2021 08:57:12 #
quixdraw wrote:
Have had a craving for Pate for a while, and it is... (show quote)
I remember making this and I really liked it!
https://leitesculinaria.com/291197/recipes-brussels-sprouts-guanciale.html
Oct 27, 2021 09:09:05 #
QD lots of web recipes carbonara is most famous. The key to using it is to render it very low heat so the meat browns and the fat melts. I use it quite often. In North Cacalacki there are several local pig farms so I order 5 pounds of pig cheek ( jowl) and cure it my self and freeze it.( $ 10.00 ). Curing also on the web. We love it
Enjoy
Joe
Enjoy
Joe
Oct 27, 2021 10:46:47 #
JustJill wrote:
I remember making this and I really liked it!
https://leitesculinaria.com/291197/recipes-brussels-sprouts-guanciale.html
https://leitesculinaria.com/291197/recipes-brussels-sprouts-guanciale.html
Thanks, thought it was your thread originally!
Oct 27, 2021 10:49:18 #
Papa j wrote:
QD lots of web recipes carbonara is most famous. The key to using it is to render it very low heat so the meat browns and the fat melts. I use it quite often. In North Cacalacki there are several local pig farms so I order 5 pounds of pig cheek ( jowl) and cure it my self and freeze it.( $ 10.00 ). Curing also on the web. We love it
Enjoy
Joe
Enjoy
Joe
Thanks, carbonara would have been one of my original choices. My Wife is tired of pasta at the moment, I've made it a lot lately in one form or another. I'll probably freeze the meat and try that in a week or two.
Oct 27, 2021 11:07:02 #
quixdraw wrote:
Have had a craving for Pate for a while, and it is... (show quote)
Guanciale - I'll be watching closely to see what you end up doing! I know others on this site have messed around with it, so we'll see!!
I'd be tempted to make "Smoked Burnt Ends" out of it!! 
~ As to the Pate', we get Crusty Baguette bread, slice - then smear a piece with a decent bit of the Pate'. Then, top with a slice of Midget Dill Pickle (those little jarred ones). I usually can get three slices on pickle out of one of those little guys!
We serve that up with a nice red wine before a Saturday dinner (Saturday is Steak and Red Wine day here!). I have no picture evidence of this procedure. However, we happened to pick up some Pate' ourselves a few days ago... so pics to be taken on Saturday!!
Oct 27, 2021 15:08:04 #
It's so funny to me to hear people call Guanciale by its Italian name. To us rednecks in the south, it's still Hog Jaw.
We cured tons of it in our sausage plant for 26 years and sold it to stores and restaurants in 7 states. To me it's better than bacon just sliced and fried. Of course we seasoned turnip greens, green beans, black eyed peas and cabbage with it. Occasionally, we fried it. crumbled it up and put it n a salad. Of course it's good with lettuce and tomato on a sandwich. There must be a million ways to use it. I'm glad it's still not expensive in the south. It's plentiful here.
We cured tons of it in our sausage plant for 26 years and sold it to stores and restaurants in 7 states. To me it's better than bacon just sliced and fried. Of course we seasoned turnip greens, green beans, black eyed peas and cabbage with it. Occasionally, we fried it. crumbled it up and put it n a salad. Of course it's good with lettuce and tomato on a sandwich. There must be a million ways to use it. I'm glad it's still not expensive in the south. It's plentiful here.
Oct 27, 2021 17:47:42 #
quixdraw wrote:
Thanks, thought it was your thread originally!
Not me originally someone else inspired me to try it and I do not remember who. I did a couple of times.
I would agree with Pappa J. Low and slow heat. I have tried it two ways and low and slow heat does work better then high heat.
Oct 27, 2021 17:56:24 #
Oct 27, 2021 18:42:54 #
yorkiebyte wrote:
Guanciale - I'll be watching closely to see what y... (show quote)
Going to be a hiatus, the Wife is "pasta-ed" out for now. Baguette, Carrs Crakers, even Wheat Thins, All good with Pate. As to pickles, if you are talking about Cornichons we agree, if not, you have missed a treat. You can actually make your own starting with small Gherkins.
No idea on the menu for the week end, ex. no pasta for her!
Oct 27, 2021 18:46:52 #
Horseart wrote:
It's so funny to me to hear people call Guanciale ... (show quote)
Don't believe I've had the Hog Jaw, or Hog Maw (regional, I think!) Never had the pleasure of living in the South. I will study on the matter to make the first attempt successful.
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