LTHForum.com

Our delivery guy was literally running, he said some website had made them insanely busy
It is currently Sat May 18, 2013 5:12 pm

All times are UTC - 6 hours




Post new topic Reply to topic  [ 7 posts ] 
Author Message
PostPosted: Mon Sep 17, 2012 12:40 pm 
Offline

Joined: Sun Feb 06, 2011 8:40 pm
Posts: 47
Location: East Hyde Park
Any suggestions for finding the the best meat to make some tasty Amatriciana suase for pasta ?


Share on Facebook Share on Twitter
Top
 Profile  
 
PostPosted: Tue Sep 18, 2012 4:41 pm 
Offline

Joined: Thu May 27, 2004 12:40 pm
Posts: 473
Location: Lake Tahoe
I've found guanciale to work the best for me.

_________________
"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day." Frank Sinatra


Top
 Profile  
 
PostPosted: Wed Sep 19, 2012 7:45 am 
Offline

Joined: Fri Aug 12, 2005 2:27 pm
Posts: 1863
Location: Archer Heights
Amatriciana is traditionally made from guanciale, which are cured pork jowls. You can substitute pancetta if you can't find guanciale. (I actually don't know where you can get guanciale in Chicago. I've only made it myself specifically to use in amatriciana.)


Top
 Profile  
 
PostPosted: Wed Sep 19, 2012 7:57 am 
Offline
Moderator

Joined: Thu May 25, 2006 4:19 pm
Posts: 3452
Binko wrote:
Amatriciana is traditionally made from guanciale, which are cured pork jowls. You can substitute pancetta if you can't find guanciale. (I actually don't know where you can get guanciale in Chicago. I've only made it myself specifically to use in amatriciana.)


My wife bought some at Publican Quality Meats.


Top
 Profile  
 
PostPosted: Wed Sep 19, 2012 3:17 pm 
Offline

Joined: Mon Nov 06, 2006 8:26 pm
Posts: 389
Location: Lake Zurich, Illinois
I bought guanciale at Riviera.

They also sell smoked hog jowls at Woodman's, which is not right for Amatriciana, but I used it anyway and it was still good. The last time I was at Woodman's in Carpentersville they had what I think was the indvidual smoked pork jowls in shrink wrap with no identification as to what it was. Nothing but MEAT on the price stickers and no shelf tag. Odd.

_________________
"Good stuff, Maynard." Dobie Gillis


Top
 Profile  
 
PostPosted: Wed Sep 19, 2012 3:57 pm 
Offline

Joined: Thu May 27, 2004 11:49 am
Posts: 259
Location: The Democratic People's Republic of Oak Park
Joseph's Food Mart has guanciale...

8235 W Irving Park Rd Chicago IL

http://www.josephfoodmart.com/

_________________
"Barbecue sauce is like a beautiful woman. If it’s too sweet, it’s bound to be hiding something."
— Lyle Lovett


"How do you say 'Yum-o' in Swedish? Or is it Swiss? What do they speak in Switzerland?"- Rachel Ray


Top
 Profile  
 
PostPosted: Thu Sep 20, 2012 8:13 pm 
Offline

Joined: Fri Aug 12, 2005 2:27 pm
Posts: 1863
Location: Archer Heights
Darren72 wrote:
Binko wrote:
Amatriciana is traditionally made from guanciale, which are cured pork jowls. You can substitute pancetta if you can't find guanciale. (I actually don't know where you can get guanciale in Chicago. I've only made it myself specifically to use in amatriciana.)


My wife bought some at Publican Quality Meats.


Sweet! Thanks for the tip.


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 7 posts ] 

All times are UTC - 6 hours


Who is online

Users browsing this forum: The GP and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group