Comments on: Taster’s Cherce http://www.bronxbanterblog.com/2012/07/02/tasters-cherce-506/ Development site for Bronx Banter Blog's upcoming look and feel Thu, 23 May 2013 23:26:22 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Alex Belth http://www.bronxbanterblog.com/2012/07/02/tasters-cherce-506/#comment-283040 Alex Belth Mon, 02 Jul 2012 16:55:01 +0000 http://www.bronxbanterblog.com/?p=87867#comment-283040 9) Or Thai! Thanks for the link. I've got that book. Wells is the bomb. 9) Or Thai! Thanks for the link. I’ve got that book. Wells is the bomb.

]]> By: Jim in Binghamton http://www.bronxbanterblog.com/2012/07/02/tasters-cherce-506/#comment-283038 Jim in Binghamton Mon, 02 Jul 2012 16:09:04 +0000 http://www.bronxbanterblog.com/?p=87867#comment-283038 (6) hmmm. Pork with the shallots seems very French tasting. If you like shallots, <a href="http://freshdirect.com/shared/recipe_print.jsp?recipeId=rec_wk_chx_sautd_shllts" rel="nofollow">this is the recipe</a> for you (6) hmmm. Pork with the shallots seems very French tasting.

If you like shallots, this is the recipe for you

]]> By: Alex Belth http://www.bronxbanterblog.com/2012/07/02/tasters-cherce-506/#comment-283037 Alex Belth Mon, 02 Jul 2012 15:39:33 +0000 http://www.bronxbanterblog.com/?p=87867#comment-283037 No, I don't think scallions would work here. But I like that you cut them into teeny-tiny slices. My man! No, I don’t think scallions would work here. But I like that you cut them into teeny-tiny slices. My man!

]]> By: Chyll Will http://www.bronxbanterblog.com/2012/07/02/tasters-cherce-506/#comment-283036 Chyll Will Mon, 02 Jul 2012 15:21:14 +0000 http://www.bronxbanterblog.com/?p=87867#comment-283036 [6] Scallions, maybe. Cut into teeny-tiny slices. I already use bits of bacon (not <i>facon</i>) in my pasta sauce, so I gotta try this. [6] Scallions, maybe. Cut into teeny-tiny slices. I already use bits of bacon (not facon) in my pasta sauce, so I gotta try this.

]]> By: Alex Belth http://www.bronxbanterblog.com/2012/07/02/tasters-cherce-506/#comment-283035 Alex Belth Mon, 02 Jul 2012 15:10:00 +0000 http://www.bronxbanterblog.com/?p=87867#comment-283035 5) Nice. Would you ever think to use shallots? 5) Nice. Would you ever think to use shallots?

]]> By: Jim in Binghamton http://www.bronxbanterblog.com/2012/07/02/tasters-cherce-506/#comment-283034 Jim in Binghamton Mon, 02 Jul 2012 15:06:44 +0000 http://www.bronxbanterblog.com/?p=87867#comment-283034 (4) re the onion -- just a taste preference. (4) re the onion — just a taste preference.

]]> By: Alex Belth http://www.bronxbanterblog.com/2012/07/02/tasters-cherce-506/#comment-283033 Alex Belth Mon, 02 Jul 2012 15:00:41 +0000 http://www.bronxbanterblog.com/?p=87867#comment-283033 3) Nice! That's right about pancetta, I should have mentioned that. And great call about the Pecorino. Hey, why red instead of yellow onion? 3) Nice! That’s right about pancetta, I should have mentioned that. And great call about the Pecorino.

Hey, why red instead of yellow onion?

]]> By: Jim in Binghamton http://www.bronxbanterblog.com/2012/07/02/tasters-cherce-506/#comment-283032 Jim in Binghamton Mon, 02 Jul 2012 14:37:13 +0000 http://www.bronxbanterblog.com/?p=87867#comment-283032 I like Batali's recipe in his Babbo cookbook. very porky. Re the 2 recipes linked: (1) Grossman's -- (a) don't think the sage and rosemary should be there. Would seem to overwhelm the dish. (b) If using American bacon you need to blanch it to get rid of the smoky flavor, which is not legit in this dish. I'd use pancetta if you can't get guanciale.(c)Red onion, not yellow. (2) Thompson's -- (a) too much cheese. Oh, and this is a friggin Roman dish! -- Parmigiono has no place. Pecorino Romano please folks. (b) Not nearly enough pancetta. Should be at least 1/2 lb. I also like the pork sliced rather than diced. I like Batali’s recipe in his Babbo cookbook. very porky.

Re the 2 recipes linked:

(1) Grossman’s — (a) don’t think the sage and rosemary should be there. Would seem to overwhelm the dish. (b) If using American bacon you need to blanch it to get rid of the smoky flavor, which is not legit in this dish. I’d use pancetta if you can’t get guanciale.(c)Red onion, not yellow.

(2) Thompson’s — (a) too much cheese. Oh, and this is a friggin Roman dish! — Parmigiono has no place. Pecorino Romano please folks. (b) Not nearly enough pancetta. Should be at least 1/2 lb. I also like the pork sliced rather than diced.

]]> By: Alex Belth http://www.bronxbanterblog.com/2012/07/02/tasters-cherce-506/#comment-283031 Alex Belth Mon, 02 Jul 2012 14:36:08 +0000 http://www.bronxbanterblog.com/?p=87867#comment-283031 1) Agreed, though sometimes I like guanciale best, cubed and sauteed with just olive oil on something like fussili. Maybe a little grated cheese. Fresh minced chives and parsley. It's such a strong flavor, I like it to shine without the acidity of the tomatoes. But yeah, you can never go wrong with guanciale. 1) Agreed, though sometimes I like guanciale best, cubed and sauteed with just olive oil on something like fussili. Maybe a little grated cheese. Fresh minced chives and parsley. It’s such a strong flavor, I like it to shine without the acidity of the tomatoes. But yeah, you can never go wrong with guanciale.

]]> By: Mrs. Peterson-Kekich http://www.bronxbanterblog.com/2012/07/02/tasters-cherce-506/#comment-283030 Mrs. Peterson-Kekich Mon, 02 Jul 2012 14:12:28 +0000 http://www.bronxbanterblog.com/?p=87867#comment-283030 Great with bacon, but Guanciale takes it to the next level . . . Great with bacon, but Guanciale takes it to the next level . . .

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