Comments on: shrimp and guanciale

By: Steve

Steve — Fri, 28 May 2010 07:49:35 +0000

Hahaha, that happens to me ALL THE TIME! Especially in aglio, olio, e peperoncino. And then, of course, you can’t really rinse the noodles of the peperoncino without losing all the aglio and the olio. It’s such a disaster.

By: Joseph

Joseph — Tue, 27 Apr 2010 16:23:00 +0000

I love coming up with something on my own from the best seasonal ingredients. It sounds like you managed to “save” the dish and still have enough heat to warm you up on a cool evening.

By: Rick

Rick — Sat, 24 Apr 2010 23:53:30 +0000

Porkier is always better. This is completely my kinda meal. Red pepper flake disaster (albeit averted) included.

By: Amy

Amy — Sun, 18 Apr 2010 23:57:21 +0000

This looks very damn good indeed. I love the magic of meal creation, a little of this, a little of that, a lot of love.

By: Bill Medifast

Bill Medifast — Tue, 10 Nov 2009 20:00:18 +0000

Shrimp is one of my favorite things to eat and this looks like it would even be something I could make. I don’t usually cook with shrimp, but I think I’m going to start!

Thanks for this idea,

Bill M.

By: SpinachTiger

SpinachTiger — Wed, 23 Sep 2009 22:20:54 +0000

haha, This morning, I made a bad mistake with cayenne pepper and I was watching my neighbor’s two year old twin boys. We had to actually “evacuate” to my house, as we couldn’t stop coughing. Looks like you made a great save.

By: Becky and the Beanstock

Becky and the Beanstock — Thu, 10 Sep 2009 14:02:58 +0000

Hasn’t it been an amazing tomato year? And my chard is still sweet too. I feel so grateful. Even so, I’m ready for fall, even if it means no more tomatoes. Gorgeous dish — pepper included!

By: Greg

Greg — Sat, 05 Sep 2009 14:30:25 +0000

First, I’m extremely jealous of your lack of heat. Second, that dish right there? My kind of dish. I could eat that every day – with or without pepper.

By: Tim K

Tim K — Fri, 04 Sep 2009 23:21:40 +0000

I’d eat that right now. Just the thought of it makes me hungry.

I live in NYC where i can luckily get guanciale easily. It’s a perk.

By: RENEE

RENEE — Fri, 04 Sep 2009 23:19:59 +0000

It’s a cool combo – I like it. and it’s carb free. and I voted for you.

By: Robert

Robert — Thu, 03 Sep 2009 01:22:12 +0000

Fret,
Researching childproof shaker tops now……

By: Rebekka

Rebekka — Thu, 03 Sep 2009 00:02:03 +0000

By: lo

lo — Tue, 01 Sep 2009 21:56:07 +0000

Porkier is always better. This is completely my kinda meal. Red pepper flake disaster (albeit averted) included.

By: claudia

claudia — Tue, 01 Sep 2009 20:37:41 +0000

peter – that is so not the case… you sarcastic son of a gun, you…

By: Peter

Peter — Tue, 01 Sep 2009 20:13:41 +0000

NOW I see why you came over and commented yesterday. For a minute I thought that you liked me.

By: jim voorhies

jim voorhies — Tue, 01 Sep 2009 19:55:51 +0000

You lucked out with the pepper. Nice.

By: Brooke

Brooke — Tue, 01 Sep 2009 17:20:52 +0000

verydamngood. Those shrimp look delicious. And jumbo. And a little extra heat never killed anyone.

By: Maggie

Maggie — Tue, 01 Sep 2009 15:15:43 +0000

This looks very damn good indeed. I love the magic of meal creation, a little of this, a little of that, a lot of love.

By: Lauren

Lauren — Tue, 01 Sep 2009 02:35:43 +0000

well it sounded all good until you doused it in spice. it looks amazing, but i think it might kill me. guanciale is my bff.

By: patsy

patsy — Tue, 01 Sep 2009 00:35:10 +0000

I love coming up with something on my own from the best seasonal ingredients. It sounds like you managed to “save” the dish and still have enough heat to warm you up on a cool evening.

By: nancy at goodfoodmatters

nancy at goodfoodmatters — Mon, 31 Aug 2009 21:14:58 +0000

great late summer dish…I agree, too many notes can confound the palate. Enjoy the best of what you have by allowing the best to shine.

it has been remarkable here in n’ville–can’t recall a milder august. two years ago the entire month was triple digit temps. global climate change is strange.

By: Choosy Beggar Tina

Choosy Beggar Tina — Mon, 31 Aug 2009 21:08:49 +0000

I keep meaning to buy guanciale. Instead, I bought a frozen ‘pork cheek’ from the Asian supermarket. Note: NOT the same thing. At all. Sadly.

I hear you on the red pepper flakes. Lately I’ve been too lazy to refill my salt shakers and I just pour out of the bulk container…which isn’t working out too well. Huh.