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Joined: Tue September 24, 2013 5:56 pm Posts: 46404 Location: In the oatmeal aisle wearing a Shellac shirt
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.
Joined: Sat January 05, 2013 1:57 pm Posts: 32221 Location: Where everybody knows your name
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.
_________________ Let me tell you, Homer Simpson is cock of nothing! - C. Montgomery Burns
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.
Joined: Sat January 05, 2013 1:57 pm Posts: 32221 Location: Where everybody knows your name
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.
_________________ Let me tell you, Homer Simpson is cock of nothing! - C. Montgomery Burns
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