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Fried pork skins!!
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Nov 22, 2011 19:28
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| # ¿ May 8, 2024 16:40 |
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Toast posted:My first pancetta finished up and I'm planning on trying it out in some carbonara tonight. That looks incredible.
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Jan 24, 2013 16:53
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Scott Bakula posted:Does anyone have tips on how to get more flavour into the bacon from the cure? The chilli and fennel I added to my cure don't really seem to have made much difference. Is this always likely to be the way? My guess would be that the compounds or molecules from the pieces of chile/fennel you're using are too large for the belly to absorb very much. Perhaps grind them into a fine powder, and try that?
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Mar 28, 2013 15:40
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Grue Bouncer posted:I was going to post a review of a really nice new charcuterie shop/purveyor in the Boston area here, but looking through the thread, this really does seem to be about making your own. I haven't consistently posted in GWS in quite some time, so I don't really remember how it's set up. Where would be a good place to post that? Post it here!
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Nov 14, 2013 18:50
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Featured Creature posted:broken hips Featured Creature posted:my girlfriends You certainly lead an interesting life. Is having multiple girlfriends what led to your broken hips??
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Jan 20, 2014 18:30
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That bacon looks delicious and that slicer is awesome. May I ask how much you picked it up for? New or used? Looks brand new.
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May 22, 2014 20:20
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Huge_Midget posted:Wait, what? http://forums.somethingawful.com/dictionary.php?act=3&topicid=2472
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Jul 18, 2014 20:02
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| # ¿ May 8, 2024 16:40 |
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Seconding that the KA grinder attachment is so-so - it works but it is a bit slow and finicky.
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Apr 6, 2016 17:55
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