/ck/ - Food & Cooking

[Anonymous No.13949982]

Just picked up some parmigiano-reggiano. Gonna try making some carbonara tonight. Couldn't find bucatini or even pancetta let alone guanciale so bacon will have to do. Will post pics later if this thread is still alive. If you've never cooked with the king of cheeses, explain why?

[Anonymous No.13950006]

Carbonaravirus lmao

[Anonymous No.13950019]

>>13950006
NOOOOO you didn't have to do op like that lmao

[Anonymous No.13950038]

>>13949982
>king of cheeses
>boar's head

[Anonymous No.13950046]

>>13950038
I was just referring to parmigiano-reggiano in general, not specifically this brand. Haven't used Boars head before but I'm sure it'll be good u brute

[Anonymous No.13950047]

So parmegiano regiano and pecorino romano are the same?

[Anonymous No.13950119]

>>13949982
>boar's head
>parmigiano reggiano
lolwut

[Anonymous No.13950128]

>>13950119
It says product of italy

[Anonymous No.13950142]

>>13950119

[Anonymous No.13950177]

>>13950047
parmegiano is made from cow's milk
pecorino is made from sheep's

[Anonymous No.13950218]

>>13950119
Boars Head is pretty solid with all their products, except their pickles. Didn't care for them

[Anonymous No.13950221]

>>13949982
Just make some cacio e pepe and get that mastered while you're waiting for guanciale to become available again.

[Anonymous No.13950223]

>>13950047
>So parmegiano regiano and pecorino romano are the same?
There's no way this isn't trolling

[Anonymous No.13950291]

>>13950223
Of course it is, wasn't even in response to anything

[Anonymous No.13950301]

>>13950142
I remember in one of these cheese threads a wisconsinite was getting really fucking butthurt over crystals once

[Anonymous No.13950307]

>>13950301
In cheese? Why? I just had a 10 year Wisconsin cheddar that was crystally and delicious

[Anonymous No.13950535]

>>13949982
Thought Carbonara was a Pecorino Romano dish since that's more endemic to Rome.

[Anonymous No.13950607]

>>13950006
He's not making NY pizza

[Anonymous No.13950619]

>>13950535
"Traditionally" yes, but pecorino is too much strong and salty to be used alone.
Today is made with a mixture of pecoring and parmigiano, or parmigiano only

[Anonymous No.13950632]

Carbonara isnt that tasty

[Anonymous No.13950921]

OP here. Making now. Did I use too much bacon?

[Anonymous No.13951061]

>>13949982
Final product. Wow it's amazing. Seriously this is really good. I basically used Babish's americanized carbonara recipe sans garlic. Would def recommend.

[Anonymous No.13951082]

>>13951061
2nd favorite pasta dish.
Doesn't do well overnight however, so only make enough to eat in a single sitting.

[Anonymous No.13951085]

>>13950046
You'll be fine. Boar's head products are entry level high quality foods usually. Not something a 5 star chef would brag about having in their dish, but also tasty reliable food products.

[Anonymous No.13951090]

>>13951082
Damn I Fucked up then. i made like 2.5 servings

[Anonymous No.13951275]

>>13951090
Better eat it.

[Anonymous No.13952034]

>king of cheese
>not the GOAT

[Anonymous No.13952038]

>>13952034
Some ancient dicks are stuck on monarchies ahead of merit.

[Anonymous No.13952084]

>>13950223
He probably means OP should have used Pecorino instead.
I usually do half Parm and half Pecorino

[Anonymous No.13952097]

>>13951082
who the fuck even makes pasta to store it overnight??

[Anonymous No.13952108]

>>13952084
I did use half n half actually bc thats what babish does

[Anonymous No.13952154]

Boar's head is the worst shit on the planet. Even Great Value cheese and meat is better.

[Anonymous No.13952223]

>>13952154
They buy it from Italy and just redistribute it under their own brand. I thought it was good..but okay.

[Anonymous No.13952914]

>>13949982
>parmigiano-reggiano
>the king of cheeses

No way. It's versatile, but can be outcompeted in every use by a different cheese. There are many DOP cheeses that are nicer, you just have to look for them.

[Anonymous No.13952944]

>>13949982
>can’t find pancetta
Flyover detected. How’s the Midwest this time of year?
>>13950619
>waaaahhh peccorino too strong for baby boy mouth :( make baby boy sad
Tastelets

[Anonymous No.13953396]

>>13951061
Looks good, would eat / 10

[Anonymous No.13954775]

>>13950038
That's the only option at my store for parmigiano reggiano. There are a few parmesan wedges of lower quality that I don't bother with. I plan on making a trip to Sprouts soon (hour drive) and hopefully can get some decent cheeses while I'm there.

[Anonymous No.13954780]

>>13950307
Is he referring to the guy with a crystal phobia? The one who couldn't eat honey with crystals in it?

[Anonymous No.13955643]

>>13952914
Sorry, man. It was crowned long ago and will never be dethroned.

[Anonymous No.13955691]

>>13950632
I'm with you. Made it last night and was underwhelmed. I added lemon and it made the dish much better

[Anonymous No.13956849]

>>13949982
Fuck you guys, I fell for the meme and bought expensive "real" parm. It's not even as salty as the bag of pre-grated parm I get at a regular grocery market, you fucking hipsters.

[Anonymous No.13956854]

>>13956849
This. I guarantee you everyone in this board wouldn't be able to tell the difference in a blind taste test.

[Anonymous No.13957109]

>>13956849
The parmigiano reggiano from Costco definitely tastes different from the Wisconsin parmesan they sell or any other parmesan I've had. But I normally get the pecorino because it's cheaper and tastes better.

[Anonymous No.13957218]

>>13949982
bucatini is a meme. i used to like it but now i prefer thick spaghetti to it

[Anonymous No.13957387]

>>13957109
>The parmigiano reggiano from Costco definitely tastes different from the Wisconsin parmesan they sell or any other parmesan I've
I got mine from costco and it takes weird, like not really cheesy. Kinda has a weird fruity almost nutty flavor, and theres weird ass crunchy crystals on it too. I'll stick to parmesan, it's cheaper and saltier and tastes like real parm.