redpill me on guanciale

can I just throw it in a cream chee sammich like proshooto

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  1. 3 weeks ago
    Anonymous

    sure why not. why are you asking me?

    • 3 weeks ago
      Anonymous

      because uhhh for reasons where the answer is hmm a little unclear... to me

  2. 3 weeks ago
    Anonymous

    it's not that good raw, it has tons of fat
    but sure, go for it

    • 3 weeks ago
      Anonymous

      cured fat is good moron

      • 3 weeks ago
        Anonymous

        I guess everyone's a moron then, because you won't find a lot of raw guanciale sandwiches

        • 3 weeks ago
          Anonymous

          >cured fat is bad
          >noooooo no one eats it stop googling eastern eruo cuisine

          • 3 weeks ago
            Anonymous

            guanciale isn't eastern euro cuisine, bro
            what the frick are you even talking about? I was responding to OP about guanciale, which is not usually consumed raw
            I'm gonna guess you're OP trying to bump the thread with a moronic argument or something

        • 3 weeks ago
          Anonymous

          guanciale isn't eastern euro cuisine, bro
          what the frick are you even talking about? I was responding to OP about guanciale, which is not usually consumed raw
          I'm gonna guess you're OP trying to bump the thread with a moronic argument or something

          Frick you now I want some salo

          • 3 weeks ago
            Anonymous

            where can I buy that as an urbanite

            • 3 weeks ago
              Anonymous

              Russian or Polish grocery

              • 3 weeks ago
                Anonymous

                that's not a thing in major cities, is it literally marketed as "salo" because maybe I can get it at a wacky fringe food place

              • 3 weeks ago
                Anonymous

                >that's not a thing in major cities
                Where are you? There are like 4 Polish groceries in my state (Rhode Island) alone and we're barely over 1 million total

      • 3 weeks ago
        Anonymous

        >cured fat

        I guess everyone's a moron then, because you won't find a lot of raw guanciale sandwiches

        >cured fat bad

        >cured fat is bad
        >noooooo no one eats it stop googling eastern eruo cuisine

        >cured fat

        guanciale isn't eastern euro cuisine, bro
        what the frick are you even talking about? I was responding to OP about guanciale, which is not usually consumed raw
        I'm gonna guess you're OP trying to bump the thread with a moronic argument or something

        >cured fat bad sperg mode reee italians do cured fat differently

        k dude

  3. 3 weeks ago
    Anonymous

    i wouldnt use it like prosciutto most of the time, it tastes fine but its too much fat, not enough meat imo
    best used rendered to contribute its fat to the rest of the dish, broccolini seared in guanch grease with chili garlic and lemon is top shelf

  4. 3 weeks ago
    Anonymous

    GIMME DAT CHOPPED CHEE

  5. 3 weeks ago
    Anonymous

    Why does everything the italians pass off as cured meat that is not a sausage taste and smell like sour cat piss.

    • 3 weeks ago
      Anonymous

      because you have a terrible palette because you're american

      • 3 weeks ago
        Anonymous

        >if you don't like the taste of cat piss you're American

        That tracks

    • 3 weeks ago
      Anonymous

      Wouldn't know the taste of sour cat piss but I guess Culinaly does have mentally challenged femoids.

  6. 3 weeks ago
    Anonymous

    The only thing I know about Guanciale is that my grocery store doesn't carry it, and it is the meat that is supposed to be used in Pasta Carbonara.

    • 3 weeks ago
      Anonymous

      You can substitute pancetta. Don't let the fake italians bully you, Anon

      • 3 weeks ago
        Anonymous

        Be evil and use speck instead.

        Normal bacon makes the best carbonara. Guanchiale is authentic, but it's authentic because it's the poorer cut and carbonara was a poverty dish. Normal bacon is both deviation from tradition and a marked improvement.

        I generally just use thick bacon now, if I'm feeling frisky I get the butcher to cut some extra thick slices of pork belly. I've tried Pancetta a few times but I didn't really notice a difference. So didn't feel a need to keep spending twice the price of bacon for it. IMO it is more important to get a decent pecarino Romano cheese.

        • 3 weeks ago
          Anonymous

          Italian cooking is all about simple, high quality ingredients. People get too hung up on how it has to be *exactlyl* this cut, or this type of thing, or whatever. But at the end of the day, it was always about using what you had

          • 3 weeks ago
            Anonymous

            Yeah that is what I really like about it. The versatility and utility of just using the starchy pasta water to create a sauce is comfy. I hear Japanese cooking is similar in that they use few ingredients of high quality but in creative ways.

            I'll be real anon, I'm a fricking heathen and after much experimenting I make my carbonara with double smoked german bacon and asiago.

            >Asiago instead of Romano
            You are, after all, the America Ferrara of your Pasta Carbonara. I like the extra bite of Romano. I think if I used another cheese like parmesan or Asiago I'd add a bit of grated garlic to the egg cheese slurry.

        • 3 weeks ago
          Anonymous

          I'll be real anon, I'm a fricking heathen and after much experimenting I make my carbonara with double smoked german bacon and asiago.

    • 3 weeks ago
      Anonymous

      Be evil and use speck instead.

    • 3 weeks ago
      Anonymous

      Normal bacon makes the best carbonara. Guanchiale is authentic, but it's authentic because it's the poorer cut and carbonara was a poverty dish. Normal bacon is both deviation from tradition and a marked improvement.

      • 3 weeks ago
        Anonymous

        nah, you are moronic.
        Guanciale have a different flavour(meat and spices) that is meant for carbonara and amatriciana

        • 3 weeks ago
          Anonymous

          >guanciale have a different flavour
          Yes anon. I know. It's inferior. Normal bacon kicks the shit out of guanciale and guanciale is only used for the sake of tradition.

        • 3 weeks ago
          Anonymous

          >nah, you are moronic.
          >Guanciale have a different flavour(meat and spices) that is meant for carbonara and amatriciana
          Only a moron would literally call someone else a moron in an argument while simultaneously agreeing with everything they said.

  7. 3 weeks ago
    Anonymous

    If you have easy access to it, learn to make carbonara because it's superior to pancetta in that dish

  8. 3 weeks ago
    Anonymous

    no, is like bacon but better

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