[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 192 KB, 1300x866, confusedchicken.jpg [View same] [iqdb] [saucenao] [google]
11031360 No.11031360 [Reply] [Original]

>make carbonara with guanciale
>make carbonara with prosciutto
>I prefer the second one more
>you guys give me shit for this

>> No.11031487 [DELETED] 

>>11031360
Huh?

>> No.11031549

>>11031487
based huh poster

>> No.11031573

>>11031360

regular American bacon is the best way to make it, fuck what your nonna says

>> No.11031592

Who cares what anonymous autistic foodies think? If you like it with prosciutto than make it with prosciutto.

>> No.11031594

>>11031573
This, naturally.

>> No.11031612

>>11031360
I can't find guanciale near me. I can find prosciutto at Walmart, though. I still prefer bacon in my carbonara.

>> No.11032123

Unironically just do whatever you prefer desu famalam

>> No.11032210

Why not pancetta? Best of both worlds

>> No.11032214
File: 780 KB, 1555x1153, 522964A8-051C-4560-A2E7-F36219F8C318.jpg [View same] [iqdb] [saucenao] [google]
11032214

never had it with pruhzhoot, sounds nutty
american guanciale is fucking garbage so im not surprised an alternative surpassed it. pancetta is the best bang for your buck in burgerland IMO, but oh my fuck is real eye-talian guanciale some kinda miracle

>> No.11032218

>>11031573
this is objectively wrong
if you think the smokeyness of american bacon tastes like anything other than garbage when paired with the hyper-salt of pecorino and heaps of pepper youre smoking crack
if youre making ‘nara with cheese other than pecorino and less than mounds of pepper, it’s not ‘nara

>> No.11032226
File: 21 KB, 480x360, hqdefault.jpg [View same] [iqdb] [saucenao] [google]
11032226

What?

>> No.11032233

>>11032214
It's surprisingly difficult to find good Italian charcuterie in the us, even where I am on the east coast, in NJ. My local supermarket only sells a cheap generic pancetta, labeled "[storebrand] salt-cured pork belly". That's all the info that's on the packaging minus the nutrition facts. No local Italian butchers/delis nearby.

>> No.11033302

>>11031360
>make carbonara with jamón serrano
>better than terrone shit

>> No.11033332
File: 157 KB, 1304x978, carbonara+plenty cream.jpg [View same] [iqdb] [saucenao] [google]
11033332

>>11031573
exactly. Whatever bacon, half decent hard cheese and you're set. Hate these wop autists. Find a better pasta dish to spaz out about.

>> No.11033337

>>11032218
Parmigiano>pecorino

>> No.11033352

>>11031360
I bet guanciale is only more traditional because it was cheaper to use

>> No.11033365

>>11032233
>My local supermarket
well there is your problem, you need to go to the 3rd generation italian butchers.

>> No.11033369

>>11033352
yes, this is the reason
roman cuisine used to be the poor man's cuisine and roman-jewish cuisine was the poor-as-fuck man's cuisine
nowadays it's exactly the opposite

>> No.11033439
File: 847 KB, 2021x1500, pizza-Naples.jpg [View same] [iqdb] [saucenao] [google]
11033439

god i hate Italians so much.

>bro you burnt my pizza!
>szuzzi fratello, is orignale!

fuck up cunt just cause your traditional oven is a piece of shit doesn't make it good.

>> No.11034093

>>11033337
wrong

>> No.11034982

bump

>> No.11035077

>>11032233
Because you generally can't get European meat here in the US. Because of all the weird diseases, specifically with beef and to a lesser degree poultry, it created a giant scare so you can't really import any type of meat from over there. It sucks because there really aren't any pig diseases to worry about, so we miss out on many of the great cured pork products. If you find any it's usually "North American pork done in the style of Italian X"

>> No.11035090

>>11035077
>>11032233
>>11032214
I go to an actual eyetalian family own eyetalian charcuterie that makes their own products.

Whats the difference between the guanciale they sell me and the guanciale I would buy italy?

>> No.11035099

>>11033439
wrong

>> No.11035122

>>11035090
>Whats the difference between the guanciale they sell me and the guanciale I would buy italy?
That it's not made in Italy basically. People tend to discount the environmental factors that make certain products unique though. Like how no one else can make the famed NYC pizza because it needs the putrid city water to make the dough right. Or imagine some EU country trying to make bourbon style whisky. They don't have the same mineral content in the water as KY/TN, or the same climate that assists the barrel aging process.

>> No.11035166

>>11031360
Guanciale is a bit too fat for my liking. Pancetta well rendered though is what does it for me.

>> No.11035396

>>11035077
>Because of all the weird diseases, specifically with beef and to a lesser degree poultry, it created a giant scare so you can't really import any type of meat from over there.
Unless you source that then we'll call you out as a magatard advocating absurd trade protectionism which fucks the avg consumer.
>inb4 muh one time britbong prion scare
In point of fact the US wouldn't be importing beef except perhaps a bit of specialty meme wagyu or whatever, and it's telling that you tards try to use 1 incident to justify limiting our free market choices on a variety of foods.

>> No.11035404

>>11031573
lolno, too smoky, not enough fat

>> No.11035421

>>11035122
Nah, all of that is complete bullshit. You realize that California wines beat French wines in blind taste tests fairly often? Every locale loves to claim that theirs is the best and unique place to make something. Wisconsin cheeses are better than european cheeses too. It's all a load of complete bullshit. Shame on you for buying into it.

>> No.11035438

>>11035421
>California wines beat French wines in blind taste tests fairly often?
This is a red flag for "I don't actually like wine but I hang out on /int/ a lot"

California wine has come a long ways since the '70s and mostly in a bad way

I'd tell you which parts of the US make the best wines, but I know you think wine is for homos and faggot foreigners, so it would be a waste of energy

Not the guy you're arguing with, btw

>> No.11035592

>>11035396
Here's US customs policy on it
https://help.cbp.gov/app/answers/detail/a_id/944/~/bringing-meat%2C-poultry-or-pork%2Fswine-products-into-the-u.s..

Since you latched on to BSE, global rates of it have decreased, while the UK was lousy with it, many western European countries were having hundreds of cases a year as well. Improved processes, and the development of a blood assay to detect it in living cows as opposed to the prior method of necropsy about a decade ago has made it much safer. Wheels of bureaucracy move slow though, and no one wants to be the guy that removed those regulations, only to have tainted meat make it's way over here. It's not just "muh protectionist US trade" either. Much of Asia and Central and South America banned much of the meat from those countries too.

>> No.11035629
File: 144 KB, 500x500, 1533192005680.jpg [View same] [iqdb] [saucenao] [google]
11035629

>make carbonara with turkey bacon

>> No.11035955

>>11031360

I'm pretty sure the majority of co/ck/suckers don't know what either of those are.

>> No.11036758
File: 39 KB, 531x471, 2f4.jpg [View same] [iqdb] [saucenao] [google]
11036758

>>11035629