That’s what soft-shell crabs are for. Literally, LITERALLY, the most delicious marine food there is, fight me on it.
E: Because I don’t want to double-post…calm the fuck down Guarav
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Nothing special pat, I dare you to find a post he hasn’t liked.
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I double dog dare you
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There was a weekend or so some weeks back where I probably missed liking some posts. If you find one, please do let me know 
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I have decided this is now a cooking and self-improvement related thread.
Please post all your cooking related questions here and I will be more than happy to discuss.
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Cooking related question,
What about second breakfast? or luncheon? or afternoon tea? or supper? or dinner?
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I want to try making a proper carbonara but guanciale is impossible to find here.
I can try to get it shipped but we can buy the basic meat and make it ourselves.
I am wondering if this is safe enough to try, or if you can actually die from the bacteria if you fuck up.
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I wouldn’t count on it
(Apple flys in from the distance)
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Just use pancetta like us heathen Americans.
As a (marine) microbial ecologist, I don’t recommend fucking around with bacteria unless you know what you are doing. I’m not sure if you’d die, but you’d definitely have a bad time if you happened to contaminate any of your culturing.
The rule of thumb I go by in my own research is, “If you don’t specifically kill all the bacteria, assume absolutely anything possible is living in your sample”
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100% absolutely legendary
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I’ve used it before but I’ve understood guanciale is far superior flavor wise, apparently it basically explodes in your mouth if cooked right.
I suppose i’ll be importing then, thanks!
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