jjdbike

Nice! I want that for lunch! JD

Looks good. It's one of my staples. So easy & can do so much with it. Pulled beef BBQ, tacos & burritos, chili, etc... JD

Yes I like the addition of peas. Panchetta in stead of guanciale? JD

Thanks but I already made a purchase. I appreciate the offer. Best regards. JD

Good idea!

Thanks! Oh wow, did you make all of that? That’s amazing! Clearly you’re on a whole other level. Respect! JD

Yes, It was delicious. I did add one shallot and a handful of green peas. The pancetta did not render enough fat & I needed to add more moisture, e.g. a dab of butter, a splash of milk and more pasta water. Next time I wii be sure to use guanciale. My source was out. Cheers! JD

Interesting, I'd always heard that fresh water on saltwater fish was a no no, other than last min rinse before preparing. Can you please explain what you mean by "curing"? Hummm, sake. Seems that would take a good bit of sake. I like the idea of ice packs and paper towels. Can you please also explain what your mean by searing before serving raw? Thanks again everyone. JD

Decided I’m adding peas & shallots.

Hello friends, I’m going to make carbonara fir guests tonight. I’m blown away at how simple the ingredients are, i.e., eggs, Romano & guanciale, over bucatini. My question to you all is do you prefer the authentic version or do you adjust or include additional ingredients? I’m considering adding some green peas, & or potentially leaks or shallots. Your thoughts? How do you like it? JD

Thanks bud!

Bump.....anyone? JD

Hello folks, I am looking for a used two speed 100 lb heavy framed reed. It will be on a rail rod used for SoCal night time tuna jigging, which is up and down, drop & reel knife jigs. I was offered an Okuma Andros 16ii. How does that compare w/ the Makaira? Is it a capable reel and up for that job? Thanks in advance! JD

Thank man

Thanks Eric, That's a good deal & I appreciate that. It's a tad small for my uses, but thanks anyway. JD