Pasta Porn

pawrestlersintn

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Jan 26, 2013
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Hey @82bordeaux, or anyone, do you cure your own guanciale? Now that I've looked it up, I'm intrigued. I cure a brisket from time to time and make homemade pastrami, but I don't have to hang and dry that.
 
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CSauertiegPSU

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Oct 9, 2013
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Just to lighten the mood I thought I'd post some pics of real pasta made with authentic ingredients!


Hungry yet @smalls103 ? Land us a whale and i'll make you the dish of your choice!
Kenji Lopez, who I’d consider my favorite food writer/chef right now, has a super easy recipe for ricotta gnocchi that I make regularly. 370F3899-7EF0-4A42-B07A-4C5EE51FD677.jpeg
 

82bordeaux

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Nov 19, 2019
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eriespecialty.com
giphy.gif
 
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Split shot

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Apr 11, 2020
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Bump for an answer from @82bordeaux.
There is a big difference between wet curing and dry curing meats. If you enjoy curing meat, making sausage of all kinds, using salt, nitrate, nitrite and making your own mixes out of bulk spices, there is a book out there called GREAT SAUSAGE MAKING RECIPES AND MEAT CURING by Rytek Kutas. In MHO, it is the best book out there. It is a very comprehensive Volume. I do a good bit of this type of thing and it is one of the great books on this subject. I just checked and there is on on Ebay for $12.00 and change plus shipping.
 
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SpikingWhamos

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Aug 26, 2015
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There is a big difference between wet curing and dry curing meats. If you enjoy curing meat, making sausage of all kinds, using salt, nitrate, nitrite and making your own mixes out of bulk spices, there is a book out there called GREAT SAUSAGE MAKING RECIPES AND MEAT CURING by Rytek Kutas. In MHO, it is the best book out there. It is a very comprehensive Volume. I do a good bit of this type of thing and it is one of the great books on this subject. I just checked and there is on on Ebay for $12.00 and change plus shipping.

Love Ruhlman's Charcuterie and Salumi books as well.
 
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pointingdogsrule

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Jan 26, 2014
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I'LL BE THE FIRST TO SAY IT: THIS THREAD IS USELESS WITH OUT THE RECIPES!!!!!!!! Notice the bold face and all caps and exclamation marks.... I learned this from Spyker!!!!! ;) ;) note: sarcasm...
 
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smalls103

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Jan 25, 2006
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there's a good butcher in Easton Market now (ironically named Saylor's / no known relation)

that always has gunciale. if anyone wants me to pick them up some lmk.
 

86PSUPaul

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Aug 17, 2017
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I made this tuesday, and yes, I used bacon because I can’t get guanciale here in my area, couldny order it because I decided to make it that day, and I had bacon to use up. Otherwise it is a traditional recipe from Serious Eats


 

Split shot

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Apr 11, 2020
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Have you ever made Pea Meal Bacon from fresh boneless Pork Loins? They are cured but not smoked. For each pound of loin, you mix 1 Tablespoon of either Mortons Tender Quick or Mortons Sugar Cure and 1 teaspoon of white granulated sugar. mix well. Trim most fat from loin and cut in half. Rub all the salt and sugar into the lions, making sure you coat the ends. Then place in a one or two gallon zip lock freezer bag depending on the size of loins.

Lay flat in a refrigerator for 24 hours, then turn over for another 24 hours. There will be a lot of liquid in the bag. After 48 hours, take the meat out of the bag and rinse under cold water. Dry and place back in refrigerator uncovered for 24-48 hours to let the cure stabilize in the meat and let it dry.

Take the loins and slice them about 3/8 inch. Take a wet paper towel and dampen/wet the slices and roll them in either corn meal, cracker crumbs, or Progresso Italian Bread crumbs.

Fry them easy in a med hot skillet. If you over fry them, they will turn hard like ham does when over cooked. Serve with eggs for breakfast or dinner with rice or anyway you please.

When freezing, use a piece of wax paper between slices. Very low labor with only a couple of ingredients. Easy peasy.
 

smalls103

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Jan 25, 2006
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I made this tuesday, and yes, I used bacon because I can’t get guanciale here in my area, couldny order it because I decided to make it that day, and I had bacon to use up. Otherwise it is a traditional recipe from Serious Eats



this will get you ridiculed on here for 9 to 20 months
 

IwasAwful

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Jan 17, 2020
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Just curious if any of the pasta experts have a favorite Italian restaurant in NYC, Manhattan in particular? Easton to NYC is an easy trip, so I am guessing Smalls has a favorite spot or two. Any help would be appreciated.
 

PAgeologist

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Jan 8, 2017
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Lilly, PA
This thread is not good for those of us who are watching our calorie and carb intake.

I try to stick with veal or chicken marsala, saltimbocca, piccata, etc... minus the pasta.
 

STAND with PRIDE

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Sep 9, 2018
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Just curious if any of the pasta experts have a favorite Italian restaurant in NYC, Manhattan in particular? Easton to NYC is an easy trip, so I am guessing Smalls has a favorite spot or two. Any help would be appreciated.
il Bacco’s in Little Neck, not in Manhattan but worth the drive.
 

tikk10

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Nov 6, 2015
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Just curious if any of the pasta experts have a favorite Italian restaurant in NYC, Manhattan in particular? Easton to NYC is an easy trip, so I am guessing Smalls has a favorite spot or two. Any help would be appreciated.
You generally can't miss in Manhattan re Italian but stay away from Little Italy because they overcharge, all do the same thing, and know you're a tourist.

Pesce Pasta near me in the West Village on Bleecker is excellent and low key.
 
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El-Jefe

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Jul 27, 2012
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L'Angolo in South Philly. Menu great, specials better, passes the Italian Mother-In-Law Test. 1 subway stop + 2 blocks from the stadium.

You're welcome.
 
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