Kosher Dosher...“I am a culinary Heretic"

Growing up in NYC and eating (PORK) was normal for me. Having a Sicilian Grandfather turned me on too many different Italians foods, which I miss and love. That being said, I have not eaten any Treif in almost 18 years. About 8 months ago, I saw a recipe being made on T.V. called, yup, you guessed it, Pasta Carbonara. I remembered eating this many times as a young man. Traditional Carbonara, like the one my grandfather cooked, was made with Pancetta or Guanciale  (my Cured Meats) . So with that, I needed a meat that was high in fat and tasted divine. Hence my creation of Beef-Guanciale  was born.  “”” Great Article on Pasta Carbonara and it’s possible History.”""  Recipe  2 whole eggs and 7 yolks 35 grams each of Pecorino Romano and Parmesano Reggiano cheese 200 grams of Guanciale chopped up (or more….Love this stuff) 28 grams to toasted finely chopped/grounded up pine nuts 50 grams of Pureed Sundried Tom packs in olive oil 1.5 ts...

  As most of you know, Burnt-Ends are the caviar of Smoked-Foods. Having done this several times now, I can emphatically say I prefer the point (Second Cut) to the flat. The point has so much more fat!!!! I've documented this process before, which can be found  HERE .  Note: IMO, there are two ways to make SV-Processed Burnt-Ends, and one is slightly better than the other. Of course, it depends on how much time you have and if you are willing to go the extra step. In this version, I skipped the extra-step because of time constraints. The extra step, which I will outline for you, is slightly better.  In this Version-  Dry-Brined with your favorite Rub and place in the refrigerator for 48-72 hours. Sous-Vide-Processed at 135f for 48 hours. Shocked and refrigerated for a bit. Additional steps will be outlined below.  Superior Version-   Dry-Brined with your favorite Rub and placed in the refrigerator for 48-72 hours. Smoked at 225f until an internal ...

I've been eating Low-Carb/Keto off and on for a few years now, and sometimes dang-it, you just miss eating sandwiches or burgers!!! I created this Bun out of the pure need to eat a damn Hamburger. Also, the fat content is not too bad either, meaning it's high. Sometimes, we struggle to get enough fat into our diet on a Ketogenic diet. This Bun has it all!!!  Notes- I used a 4 inch Spring Form pan (4 x 1/3/4) which you can buy on Amazon.  This recipe makes 7 Buns, and it's packed with a massive amount of calories. After baking the Buns, they will protrude out of the top of the pans but decompress after a few minutes. If you don't want all the calories, you could use more pans and fill them less. You can use any mold you want. Heck, use a Bread Pan if you want. One Bun- 3 g net Carbs, 8 g Total Carbs, 4 g fiber, 39 g Fat, 20 g protein, and 458 Calories.  Makes 7 buns 12 large Eggs Separated  3 Large Eggs 1/3 cup of...