tag:blogger.com,1999:blog-4024674289273898019.post6893915460167973716..comments2008-07-27T13:17:42.984-05:00Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-4024674289273898019.post-63043232657320484322008-07-27T13:17:00.000-05:002008-07-27T13:17:00.000-05:00i'm waiting...cook eat FREThttp://www.blogger.com/profile/10466840130053606273noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-37039184774284027792008-07-23T10:29:00.000-05:002008-07-23T10:29:00.000-05:00What was the temperature/humidity range when you hung them?ntschttp://blog.charcuteire.comnoreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-31317068635711595352008-07-22T21:36:00.000-05:002008-07-22T21:36:00.000-05:00I looove guanciale. I may, however, be a little too squeamish to make something out of a piece of meat with a 5 o'clock shadow, even if it does make the best spaghetti alla carbonara you could ever, ever have. Yours looks great, and from what cook eat fret says, you have a way with the cured pork products.Meghttp://www.blogger.com/profile/12795753563127975720noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-45050163386943758902008-07-22T15:46:00.000-05:002008-07-22T15:46:00.000-05:00Thank you for the adulation. :)<BR/><BR/>I think you would have fun making this... It's not hard just time consuming, and hard on the patience.<BR/><BR/>I will checked out your blog and found the amatriciana post... I am so there... <BR/><BR/>CheersChrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-14457433427569662052008-07-22T15:11:00.000-05:002008-07-22T15:11:00.000-05:00Holy moley... you are my hero. one day, when i move out of this small, expensive apartment in new york city, i'm doing this. i'm saving this post for that day and i will dedicate it to you! <BR/><BR/>i fell in love w/ guanciale 3 years ago in italy. i had amatriciana in rome and knew that i wasn't eating pancetta. the porky flavor of guanciale is like nothing else i've ever tasted. i still have a small frozen bit that i smuggled in from italy last year and am having a hard time using it b/c once it's gone, it's gone! i think soon enough guanciale will be easily available everywhere in the states.<BR/><BR/>until then, i'll just stare at your post and drool. (if you're interested in using some of it to make a really good bucatini al'amatriciana, check out our blog for a recipe i came up with)We Are Never Fullhttp://www.weareneverfull.comnoreply@blogger.com