Now for now Daisy Dahmer Do also you Goggins should ask. Hamburgers on the hoof, it's delicious. Move Along Come on, get a move on. get a move on.

I ain't here to hurt you. just get a move on. Apex Predator coming through I Got opposable thumbs and a shoulder. What throws? Thank y'all A little gentler.

Me and Brother Bear We're tasked with making carbonara tonight, which I have never done but I think I can fake it till I make it. What's up Brother Bear? It's a banking board gourd. A Frankengoors indeed. It is Nine and a half for the pranking.

God This gourd was open pollinated. Looks like it got some crook neck squash and some warty pumpkin of some sort. Well cut her off see if it's any. Well it's a you can't get this anyplace else.

Homemade pancetta which I hung for roughly a month. It is not the pork cheek, it's not as fatty. Wow, that looks really yummy. Hello! you gotta run what you brung.

Normally it's spaghetti. however in this case we got Taglia Tenney Tech you can reach Yummy delicious Eggies and some beautiful homegrown eggs and grown eggs. So fresh they still got to poop on them I Like these copper Moran ones? No, it's garlic. What's it taste like? pumpkin? actually eat them? Yeah, yeah, give it a taste.

Got the dihydrogen monoxide adulterated with some sodium chloride. not the Red Sea or the Dead Sea mine, but more like just the ocean. We'll get that up to a royal whilst the oven chooches and I'll choose a suitable wine to decant. suitable as in the only one in the rack.

It's a good one as witnessed by the fact somebody's been into her yet there it is almost intact. You'll forgive me before you turn your nose up at me. Ladies love all this frou-frou stuff. I myself I Just locked the front hubs get right in there with my Oscar the Grouch can lid and auger right in.

but they they they're like Koreans They love all these little side fruit dishes and it ain't no big deal. I had a whole bunch of prosciutto and I just carved up from February last 17 months has been hanging. Delicious. hasn't killed anybody.

It's not as good as Nono's but again, hasn't killed anybody. We're on a slightly ahead of schedule. Casey Jones Style That's the difference between somebody doing this for fun and a professional. The timing.

The timing is so hard. Takes a lot of practice to get it right. This pancetta. It's a little bit muscly so what we're gonna do.

Well, it just looks like bacon, but it's It's not pork cheek so that's a little muscly for what we want to do. Instead, we're going to carve it up, slice it real thin like bacon, stick it in the pan, and then we'll have that with our wine. Just a taster as opposed to carbonara wherein we put the chunks in a cold pan, bring them out to temperature in order to render the fat. In this case, we want to make them as crispy as possible.

Nice and quick. If you cook bacon too slow and low, the meat that is the muscle gets tough before the fat gets crispy. Now you got no oral in her. That was not a big deal, but if you had Earl in here, you always want to flop it away from you so that the spatters don't come towards you.

Go away from it. For instance, if you were to do it this way, lay it this way. you get spattered right in your mouth hole. Vitamin: B Not beer this time.

Bacon That's easy to make this. you just get the pork belly and rub it in kosher salt. But for making a kosher I Understand it. it's totally negates the fact that it's swine flesh.

Look at that. Those are beautiful. Hearken back to the time you first used one of these finger manglers and these they're actually Sharp You spend your whole life mashing cheese through there like a Play-Doh set and then you get one of these and bark your knuckles clean off. I Believe this is Reggiano I Don't read.

Cyrillic I'm gonna roast up some vegetables. These store-bought ain't looking too great, but roasted they'll be fine. I'm gonna roast up some garlic while we're at it. just in olive oil.

It is date night after all. Oh it's go time. Seven or eight minutes for the tegli. Telly So before I dip you kids get out of here driving me nuts.

drink from the hose. We gotta dip that pasta. But I'm not quite sure on the sauce. so I'm gonna start the sauce first and then when I'm good and ready.

then I'll dip the pasta because I got about seven or eight minutes. Careful not to crack your eggs on the rim of the bowl because you put eggshell fragments in there, crack them on a soft, hard surface, and then do the one-handed thing. What for impressing the Ladies Auxiliary I got the pancetta. As you can see, it's quite striated with muscle as opposed to the cheek baby doll.

What the the thing for the thing? Guanciale. that's the cheek. It's got a lot more jowly fat. so I gotta cut out some of this meat.

We'll let that render down a little bit once it starts to Brown up. Crush One garlic clove. Just a single, a 29 inch front tire and a 27. Oh You had me at 29 inches.

Continue, You know sometimes I like to fold it in half. You don't want to put the garlic in too early because it gets angry if it starts to caramelize. Yeah, cooking's dense and my time is off so we'll stutter. Stuff this about 10 minutes, caramelize everything in the interim.

there's always one. These are egg noodles. So six minutes I Know some Italian No-nos triple lutzing in his grave. We had to let these cool down.

Now we're going to take summer this water, put it in there and then put the egg mixture in. That was high stress. You can't let your eggs curdle or turn into scrambled eggs. Just added some of the hot stuff into the cold stuff, mixed it in and then I put it back in here.

Looks a little runny to my eye. Baby Doll assures me the pasta will fix all, doesn't it always? I was supposed to keep the pork back I didn't It'll be fine. it'll all work out. It's interesting because these are mistakes that we make from inexperience.

There's only so much you can learn from a book or from somebody else telling you you really have to make your own mistakes, which I have clearly made. Had to bring in the big guns. Baby doll's here to save me. watch her work her magic.

You want some more cheese? No, no, it looks saucy. Yeah, we'll just call it. American Style Your favorite kind served. These are really good noodles.

Papa.