On the plate

[32t]

I just put a couple of pork butts on the smoker at 23:30. Not cold out but i am not going to open it to take pictures.

 

[32t]

Starting to get done 187'F at the moment.

 

[32t]

No picts of the meat but here is the cheese today.

 

[Bruno]

That is a lot of cheese
Cheddar?

 

[32t]

It is about 5 lbs. 3 pieces sharp cheddar and the rest Colby

 

[Bruno]

Hm. Cut up some jalapeños, and then some grilled mmeat and then grate the smoked cheddar on top.... getting hungry just thinking about it

 

[32t]

I have to wait at least a week to let it blend and mellow.

 

[RezDog]

smoked sharp cheddar is really nice. Should I stop by with some crackers?

 

[32t]

Also bring some wine , hard salami, etc.

I got plenty of cheese though.

 

[Bruno]

Today's dinner

 

[Bruno]

My version of grilled cheese sandwich.
Double decker construction.

Bottom is gouda, then ham, then blue stilton. Top is gorgonzola, chicken breast and shropshire blue.

 

[Bruno]

Yesterday I made some carbonara.
Bacon, egg yolks, parmesan cheese. I did add some mushroom simply because i had them and they needed to go.

Carbonara without cream is definitely better than with. It's much richer.

 

[Bruno]

Pizza time!

 

[Bruno]

Using Italian panceta instead of bacon, and letting it render slowly, i think i made the perfect carbonara. 3 eggs, 100 grams (5 ounces) of pecorino romano and crushed black peppercorn. I also learned that a bit of pasta water is essential.

In this case i also added some mushroom. Honestly it didn't need it. It was creamy perfection.