What are you making tonight?

[wease]

Do you cut it up into small pieces first or what?

Used to work a place that did pork jowl croutons. So dang good. Never had them anywhere else.

This surprises me. After all, spaghetti carbonara is traditionally made with Guanciale.

My god that sounds delightful

[doug rr]

a 1 pound filet of steelhead with a side of French peas

[wease]

Tacos

[Chris_H_2]

Do you cut it up into small pieces first or what?

Used to work a place that did pork jowl croutons. So dang good. Never had them anywhere else.

This surprises me. After all, spaghetti carbonara is traditionally made with Guanciale.

My god that sounds delightful

And it’s soooooo easy. Like … 20 minutes and 5 ingredients easy.

[wease]

Do you cut it up into small pieces first or what?

Used to work a place that did pork jowl croutons. So dang good. Never had them anywhere else.

This surprises me. After all, spaghetti carbonara is traditionally made with Guanciale.

My god that sounds delightful

And it’s soooooo easy. Like … 20 minutes and 5 ingredients easy.

Do you have a specific recipe you’re fond of?

[tragabigzanda]

from the ashes of tonkotsu

[wease]

Do you cut it up into small pieces first or what?

Used to work a place that did pork jowl croutons. So dang good. Never had them anywhere else.

This surprises me. After all, spaghetti carbonara is traditionally made with Guanciale.

I’ve had lots of guanciale but that’s cured with salt, sugar, spices.

Im less clear on SOP for jowls. At this restaurant, they were fresh for a whole hog, and we’d just cube them, bread them, fry them. But maybe I’m overthinking this.

The jowl down here is salt cured and smoked.

[bodysnatcher]

Oven baked salmon, brussels, beers

[wease]

Oven baked salmon, brussels, beers

Should make bream instead.

[bodysnatcher]

Oven baked salmon, brussels, beers

Should make bream instead.

I already defrosted my salmon fillets

[wease]

Oven baked salmon, brussels, beers

Should make bream instead.

I already defrosted my salmon fillets

The point of no return.

[spike]

Do you cut it up into small pieces first or what?

Used to work a place that did pork jowl croutons. So dang good. Never had them anywhere else.

This surprises me. After all, spaghetti carbonara is traditionally made with Guanciale.

I’ve had lots of guanciale but that’s cured with salt, sugar, spices.

Im less clear on SOP for jowls. At this restaurant, they were fresh for a whole hog, and we’d just cube them, bread them, fry them. But maybe I’m overthinking this.

The jowl down here is salt cured and smoked.

What’s the point of curing and smoking something?

[wease]

Do you cut it up into small pieces first or what?

Used to work a place that did pork jowl croutons. So dang good. Never had them anywhere else.

This surprises me. After all, spaghetti carbonara is traditionally made with Guanciale.

I’ve had lots of guanciale but that’s cured with salt, sugar, spices.

Im less clear on SOP for jowls. At this restaurant, they were fresh for a whole hog, and we’d just cube them, bread them, fry them. But maybe I’m overthinking this.

The jowl down here is salt cured and smoked.

What’s the point of curing and smoking something?

Preservation, I guess.

[wease]

Pan seared salmon, risotto

I forgot all about the salad we were planning to have

[bodysnatcher]

Pan seared salmon, risotto

I forgot all about the salad we were planning to have

Had salmon too. Baked

Roasted potatoes and brussels. Side salad. Tequila.

[knee tunes]

This thread needs more pictures

*and also recipes including measurements, descriptions, depictions, plus directions.

ok thanks

[Anders]

Think I'll make some pasta.

[wease]

Pork chops, sweet potatoes, corn on the cob

[Chris_H_2]

you had me up until the sweet potatoes

[dad]

c'mon, they're delicious.