/ck/ - Food & Cooking

>>20183409
sure why not. why are you asking me?

>>20183416
because uhhh for reasons where the answer is hmm a little unclear... to me

>>20183409
it's not that good raw, it has tons of fat
but sure, go for it

>>20183448
cured fat is good retard

>>20183458
I guess everyone's a retard then, because you won't find a lot of raw guanciale sandwiches

>>20183494
>cured fat is bad
>noooooo no one eats it stop googling eastern eruo cuisine

>>20183504
guanciale isn't eastern euro cuisine, bro
what the fuck 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 retarded argument or something

>>20183458
>cured fat
>>20183494
>cured fat bad
>>20183504
>cured fat
>>20183528
>cured fat bad sperg mode reee italians do cured fat differently

k dude

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

GIMME DAT CHOPPED CHEE

>>20183494
>>20183528
Fuck you now I want some salo

>>20183409
Why does everything the italians pass off as cured meat that is not a sausage taste and smell like sour cat piss.

>>20183591
because you have a terrible palette because you're american

>>20183578
where can I buy that as an urbanite

>>20183591
Wouldn't know the taste of sour cat piss but I guess /ck/ does have mentally challenged femoids.

>>20183691
>if you don't like the taste of cat piss you're American

That tracks

>>20183409
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.

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

>>20183803
You can substitute pancetta. Don't let the fake italians bully you, Anon

>>20183803
Be evil and use speck instead.

>>20183706
Russian or Polish grocery

>>20183833
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

>>20183409
no, is like bacon but better

>>20183803
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.

>>20183919
nah, you are retarded.
Guanciale have a different flavour(meat and spices) that is meant for carbonara and amatriciana

>>20183840
>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

>>20183930
>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.

>>20183930
>nah, you are retarded.
>Guanciale have a different flavour(meat and spices) that is meant for carbonara and amatriciana
Only a retard would literally call someone else a retard in an argument while simultaneously agreeing with everything they said.

>>20183816
>>20183823
>>20183919
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.

>>20184006
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

>>20184006
I'll be real anon, I'm a fucking heathen and after much experimenting I make my carbonara with double smoked german bacon and asiago.

>>20184019
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.

>>20184021
>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.