/ck/ - Food & Cooking

>>15144568
Better question: where the fuck do I buy this shit in America? I have gone to every grocery store, supermarket, and specialty store in the area and can never find it. Do I have to order it online or something?

>>15144568
Do bacon low and slow with some cream/pasta water

>>15144568
If you’re dead set on getting some cheek, call a few local butchers and ask. If they have it, buy in bulk of course, and freeze some.

>>15144568
They sell this where I am in Texas at HEB. However, you can use bacon instead as needed. Try to get bacon that is cured, but not smoked, as guanciale isn't usually smoked IIRC. Get center cut if you want more lean bits in the finished product, or get cheap fatty bacon otherwise.

>>15144596
butchers in the us aren't going to cure your meat for you.

>>15144598
Lol then get it and cure it yourself?
Wikihow has thirteen steps with pictures

>>15144608
wont' I just raise the fucking pig myself too, cunt.

>>15144611
>never cured meat
Jesus.

They call me the Michelin Man for a reason

curing meat is about as easy as it gets, I got some bacon started this morning.

>>15144620
>never raised a pig and slaughtered it
How urban of you, basedboi.

Americans don't need to eat shitty cured meat full of toxic chemicals

>>15144640
Nigger you can fucking easily cure your own meat.
You can get the shit for it at Walmart ffs

>>15144648
Nigger you can easily buy land and raise pigs.
you can buy land in all of the U.S.

>>15144568
Krogers near me sell a Private Selection and Boar's Head brand guanciale. I'm sure the fancier grocery stores also have it. It is expensive though; it was still like $20/lb. I wasn't impressed though, I'd rather just keep using good quality bacon like Wright's that is easy to come by.

>>15144657
Wait you can really buy land?
Well why wouldn’t I just buy the meat then?

>>15144576
https://www.olioandolive.com/Guanciale_Cured_Hog_Jowl_p/guanciale.htm

>>15144568
You can't. Just add bacon, sugar and cheese like you do to everything else.

>>15144576
Do you live in some flyover state with no Kikes or Wops?

>kike
>pork
huh?

>>15144568
In my experience, you can't. Bacon is not going to give you the bit of salami funk you get from real guanciale, and that bit of salami funk is usually integral to the dishes it's used in.

>>15145402
Salami funk tastes like garlic and paprika to me, so can't you just use sauteed garlic and paprika?

>>15145402
Right, so I guess throw in some salami chunklets with the bacon.

Why not just used pancetta? guanciale is cured, unsmoked right? pancetta is probably the closest pork product you can get since bacon will introduce unwanted smoke flavor

>>15144568
>>15144568
>every recipe
Like what? I think carbonara is the only one. Tbf I do like it better with guanciale, but you can safely substitute with pancetta. People say you can use bacon, but it isn't quite the same.
>>15144576
Idk man, you might be fucked out of luck. I've no idea how us bacon is, but UK one is definitely a poor substitute.

You also need pecorino OP. Parma is probably easy to come by even in US, but pecorino might be a little tricky. The way I have it it's roughly 50/50. Be very generous with cheese and if you have the right meat, cream in nonsense. Good luck.
>>15145402
>salami
It's nothing like "salami".
>>15145793
Nah that's pretty awful suggestion.

We discovered guanciale a year or so ago at Central Market and have fallen in love. We haven't really had regular American bacon with that flavor profile. Not sure why, I think Americans can be receptive to what is essentially herby bacon.

...You do have a Central Market close by, don't you?

>>15146456
Nah I have a real Italian deli that’s been run continuously for over 50 years and they do most of their cheese and bread in house and import the rest from Italy, but glad you’re happy with your no-name market.

just buy a big chunk of guanch, portion it out and freeze it, you monkey
its not particularly expensive, it'll keep forever, and adds so much to a dish.
you can use pancetta as well, but get it from a decent store, pretty much all supermarket pancetta is fucking garbage
>>15146260
its pretty key for carbonara and matriciana, but its super flexible and adds a lot to basically any savoury dish that isnt relying on specifically fresh ingredients.
>>15146279
pecorino should be available in basically any italian deli/decent cheese shop.
and get real italian pecorino and not that fucking domestic romano shit bad restaurants use, they're worlds apart

>>15144568
Honest question, what is it with Europeans and fermented meat? Is it like with Africans and the wheel, most of them just don't have fire? Is fire just too expensive? Can I buy stocks in fire?

>>15146489
they're delicious and also a part of the regional culture, which is not something i would expect a clapistani to understand

>>15144568
You can't even get that here in Germany without a lot of effort

do we have that many m*ds on /ck/
need flags here tbqh
would elevate this board to /int/ levels

>>15144568
use your mommas jowls, the fat slut
Hahaha

>>15144659
People think white people cook like that because Americans are incapable of knowing about foreign cultures no matter what race they are

>>15147097
You aren't entitled to have Americans care about your shitty culture but if you want our attention invent something we that can improve and make worth eating

>>15147106
Why did you think I wanted American attention

>>15147112
>As he craves american attention again

Lmao

>>15144665
LOL! Nicely played anon.
Checkmate.

>>15144659
Pretty sure that guy is a Trump supporter

>>15147157
What's your point?

>>15147157
thread about guanciale
>muh trump supporter reeeee
rent free

>>15146489
Unironically this >>15146496
Refrigeration is a relatively recent convenience. While dry ice plus cooler-like containers were a thing long before electricity, it wasn't something available and affordable for all. Likewise, transportation was the real killer. Trains--particularly refrigerated cars--were a huge turning point in regards to preservation.
A butchered cow has enough meat to feed a family of 4 for about a year. (Assuming typical consumption distribution and availability of other foods.) Even if you split it between a group of 24 people it can last for 2 months. Attempting to solve the problem by continuing to scale the amount of consumers runs into other problems. Thus, preserving the meat becomes a necessity. You can't simply cook the poison out of rancid spoiled meat.
During the long history of mankind where preserving meat was a necessity, thousands of curing and fermentation methods were perfected. Most European countries have centuries of history where the process was optimized for taste in addition to longevity, in part for the noblesse. As time went on these methods became more affordable for the common man.
Thus, these Europeans have a cultural heritage that includes their regional preservation methods, their delicious preserved meats.

The US also has a much more refrigeration focused culture than European countries, due to the quick adoption of electricity and the ideal image of a modern kitchen heavily advertised in the early 20th century.

Is there any really good Italian meats that don't have such a strong funk?

>>15147259
Great post

>>15145061
Thanks for that link.

>>15146527
Fucken got him.

>>15144644
Of course they don't need to, but that doesn't stop them.

Is the wikihow guide any good?

>>15144568
Just let your bacon sit out for hours on the counter.

>>15144568
You can't. Guanciale has a kind of dark earthiness to it and you need to live somewhere with a historic italian presence, so you can get it from their butchers. There isn't an American equivalent. Just make a different dish and put whatever you like in it.