weinoo
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Posts posted by weinoo
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Undoubtedly a little fattier, but I trim off a bit of the fat, or remove a tablespoon or two of the rendered fat, before I add any aromatics to sauté. Good guanciale adds an unmistakable flavor that cannot be had from bacon or pancetta. As we kinda know, a tablespoon of fat is right around 110 calories, no matter where it comes from.
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Cod (fresh) chowder, Manhattan-style. Bitter greens salad.
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I confess that every piece of guanciale I've ever seen seems to be almost all fat. Same with most restaurant pork belly. Just doesn't appeal to me. If it is just for flavoring, I'd try it. But if I'm supposed to eat it? No thanks.
It's not. That's like saying the same thing about bacon - which apparently you like!
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Then I discovered powdered buttermilk—and now I never don't have it.
Always in my pantry too - buttermilk dressings never tasted so good (but I use real (i.e. full fat) buttermilk...AND powder).
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Are those Campari tomatoes?
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Do you have a recipe for the cabbage?
Pretty simple - hand tear or cut up cabbage - I used half a head of regular (organically grown) cabbage. About a pound+.
Garlic, ginger, scallions into the hot wok/pan. Seasonings were about 2 T chicken stock, 1.5 tsp. soy, 1.5 tsps. black vinegar, 1/2 tsp. sugar. Couple shakes of some Szechuan chili pepper. Add cabbage, add seasonings, cover for about 2 minutes. Taste. I like to uncover and let the liquid reduce and I don't thicken for this. Barring any of that, I imagine you could just sauté the cabbage and finish it with a few teaspoons of everyone's favorite chili crisp stuff.
Mala Market is my favorite for many of the ingredients. I find their stuff to be nice, fresh, and of high quality. Albeit expensiver.
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I usually buy a nice sized piece of guanciale, then cut it into 60 or 120 gram portions, and freeze it. Defrosts very quickly for that quick carbonara, all'Amatriciana, or alla gricia. I do the same with pancetta, as I like having them both available.
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Sous vide, in a bath or in the oven, will probably give you the most useful finished product. Which then might be good, sliced thinly, as for a sandwich.
Just don't do anesthesia before you turn the oven on.
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I like those transparent slices; they tend to practically melt. But yes, I also treat cloves of garlic like tiny onions, with the classic technique.
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You are right, @weinoo but what do you call it when you throw together bacon, eggs, cheese and pepper with pasta for a quick meal? "Carbonara" in quotation marks, waggling index and middle fingers? Like my "Paella" and "Bolognese?" Seems unwieldy. (Full disclosure I call one a paella but the other a ragu.)
But, yes, it's a different dish with guanciale.
I don't know what I'd call it; I've never made that.
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I finally made linguine carbonara today using guanciale rather than bacon or pancetta
Why people think they can use bacon in a dish calling for guanciale, without changing what the finished product is supposed to taste like, is beyond me. Pancetta will get you closer, but still not the same funk as good guanciale provides.
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I have begun to thinly (think: shave) peeled cloves when garlic is going to be cooked.
You and Paulie...
In the same general idea, I have begun using one of my microplanes.
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Additionally, and not for nothing, they're some of the few people in the industry who remember what hospitality is all about.
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I believe it couldn't happen to a nicer couple, and one of the smartest guys in the biz...
ExpandBeloved Manhattan brunch spot Jack’s Wife Freda opened its first Brooklyn location earlier this month, at 258 Wythe Avenue, between Metropolitan Avenue and North Third Street, in Williamsburg. The menu is almost identical to the restaurant’s other locations in Manhattan, according to Greenpointers, meaning all-day breakfast, kids menus, and chicken schnitzel have come along for the ride. It’s the latest from the small chain of restaurants, which started in Soho in 2011 and has since opened five more locations, including two in Tokyo.
https://ny.eater.com/2022/2/18/22938965/permanent-outdoor-dining-nyc-city-council-committee-approval
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Thanks Weino. There are certainly lots of sources on the net that say so, but some even say to leave it on the counter for a week or two so nice to hear an opinion from someone who actually knows.
I generally make a small batch of the Japanese roux, and keep it in a glass OXO thing in the fridge. I just spoon out what I need when I make some of that curry. I think if I froze it in portions, it might get lost in my freezer!
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Never from China, and try for the best and freshest local (Gilroy) stuff.
Gilroy is a lot closer than China for me too. But I'll also buy locally grown stuff, when available at farmer's market.
We had friends who lived in Morgan Hill, and when it when it was harvest time, and we visited them, the air was perfumed!
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When I make the Japanese curry roux, the directions certainly say that it can be portioned and frozen, or kept in the fridge.
ExpandThe roux can be made ahead and stored in the refrigerator for a month or in the freezer for 3-4 months. I recommend cutting the block of roux into cubes. Then, you can add pieces as you need in your curry recipe.
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What's a microwave?
I'm old skool...smash with a knife. Gently or forcefully, depending.
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Breakfast 2022
in Cooking
Posted
Frittata all'Amatriciana.