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Re: What are you making tonight?
Posted: Sun January 08, 2023 7:22 pm
by wease
Chris_H_2 wrote:tragabigzanda wrote: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
Re: What are you making tonight?
Posted: Sun January 08, 2023 8:03 pm
by doug rr
a 1 pound filet of steelhead with a side of French peas
Re: What are you making tonight?
Posted: Sun January 08, 2023 9:24 pm
by wease
Tacos
Re: What are you making tonight?
Posted: Sun January 08, 2023 10:28 pm
by Chris_H_2
wease wrote:Chris_H_2 wrote:tragabigzanda wrote: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.
Re: What are you making tonight?
Posted: Sun January 08, 2023 10:46 pm
by wease
Chris_H_2 wrote:wease wrote:Chris_H_2 wrote:tragabigzanda wrote: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?
Re: What are you making tonight?
Posted: Sun January 08, 2023 11:18 pm
by tragabigzanda
Re: What are you making tonight?
Posted: Mon January 09, 2023 6:08 pm
by wease
tragabigzanda wrote:Chris_H_2 wrote:tragabigzanda wrote: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.
Re: What are you making tonight?
Posted: Mon January 09, 2023 8:53 pm
by bodysnatcher
Oven baked salmon, brussels, beers
Re: What are you making tonight?
Posted: Mon January 09, 2023 9:08 pm
by wease
bodysnatcher wrote:Oven baked salmon, brussels, beers
Should make bream instead.
Re: What are you making tonight?
Posted: Mon January 09, 2023 9:26 pm
by bodysnatcher
wease wrote:bodysnatcher wrote:Oven baked salmon, brussels, beers
Should make bream instead.
I already defrosted my salmon fillets
Re: What are you making tonight?
Posted: Mon January 09, 2023 11:55 pm
by wease
bodysnatcher wrote:wease wrote:bodysnatcher wrote:Oven baked salmon, brussels, beers
Should make bream instead.
I already defrosted my salmon fillets
The point of no return.
Re: What are you making tonight?
Posted: Tue January 10, 2023 7:36 am
by spike
wease wrote:tragabigzanda wrote:Chris_H_2 wrote:tragabigzanda wrote: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?
Re: What are you making tonight?
Posted: Tue January 10, 2023 12:04 pm
by wease
spike wrote:wease wrote:tragabigzanda wrote:Chris_H_2 wrote:tragabigzanda wrote: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.
Re: What are you making tonight?
Posted: Wed January 11, 2023 12:34 am
by wease
Pan seared salmon, risotto
I forgot all about the salad we were planning to have
Re: What are you making tonight?
Posted: Wed January 11, 2023 2:59 am
by bodysnatcher
wease wrote: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.
Re: What are you making tonight?
Posted: Wed January 11, 2023 7:43 am
by knee tunes
This thread needs more pictures
*and also recipes including measurements, descriptions, depictions, plus directions.
ok thanks
Re: What are you making tonight?
Posted: Wed January 11, 2023 8:28 am
by Anders
Think I'll make some pasta.
Re: What are you making tonight?
Posted: Thu January 12, 2023 2:43 am
by wease
Pork chops, sweet potatoes, corn on the cob
Re: What are you making tonight?
Posted: Thu January 12, 2023 2:48 am
by Chris_H_2
you had me up until the sweet potatoes
Re: What are you making tonight?
Posted: Thu January 12, 2023 2:49 am
by dad
c'mon, they're delicious.