One thing I ordered from the gourmet store was guanciale, a fancy italian bacon cured pork jowl. I have read of its unique taste and how you can only get it at the best shops. Yum! The Emporer's New Pork Jowl! That jowl has my name all over it.
Guanciale is best known as the carbonera in Pasta Ala Carbonera, but I didn't want to first try my hand at something so fancy. Instead I tried Martha Stewart's Brussels Sprouts recipe.
Yeah, I did what Martha said, even the ice bath so it would stop cooking at just the perfect moment. Well, I didn't have any ice.
So here's the guincale.
Weird stuff. After a few minutes of cooking the white fat turns see-through. Of course, I was afraid to taste it.
I think I might have overcooked it a bit.
Mac came by and said, "Is that guanciale?"
When it was all done I pulled out a bit and tried it.
It really was different. Kind of like unsalted bacon crossed with barbeque burnt ends. Gary said he thought it tasted like burned pork chop fat. (But Martha said crisp, damnit!)
I don't care even if it was burnt, because I've got eleven more ounces of this. I can fake it till I make it. On the subject of faking: my spice rack is even more awesome than before.
I hate that all the spice companies went round after I set up my spices. Now I've got a spot for the round.spices too. And yes, I'm inclined to just remove mustard entirely.