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Look at this. This is amazing. These beautiful bastards. Autumn Sunflowers not quite Autumn We got some guanciale this time I Am doing not pancetta but oh it's a little hot Carbonara and pancetta is that Italian Bacon the pork belly and this guanciale is pork jowl cheek and you can see there is actually a huge difference.

This stuff is going completely translucent. The fat goes translucent. That doesn't happen in pancetta. Amazing! Also working in our favor tonight.

I Love them dearly, but they ain't here sure. Grandma's got the little ones bronze guanciale set aside, cleaned out most of the grease that left the remnants. We got the pasta in there Al Dente Just the way she likes it did I salt the water of course not like the Dead Sea or the Red Sea but the Adriatic but you are the teacher's pet. Oh yeah, we're gonna play that game tonight.

She even let me use her fancy scale. We got a couple of egg yolks, one or two whites, some fresh cracked black pepper, and some cheese. I'm pretty sure that's your job. Look at this beautiful bastard that's a teddy bear sunflower.

It's amazing. You put this little tiny packet of genetic information in the dirt, fortify it with some love out pops. This gorgeous bastard I had to passed out. I Got the pasta water on standby.

You get the tincture of egg. All you gotta do is not curdle the egg so it's Gotta Stay below a certain temperature, but it's got to emulsify the fats in the cheese. Makes a beautiful sauce, but it's a little bit tricky. You're gonna have to put you down because I gotta stir.

You gotta harness the power of Nona and stir it with love and the Frantic flailings of somebody who don't know what the they're doing. Unfortunately for the writers Strike, my cameraman is picketing the front of the property. I Have another sip of wine. We'll get there.

We'll get there if you're Italian I apologize. Please look away. Oh beautiful. Okay, get your plate and I'll take my Oscar the Grouch garbage can lid.

Please thank you. That was a rhetorical request. Don't be shy. Come on.

Charlie Got a little more and then that's harder. Maybe a Twist at the top? living in? Paradise We got the greasy fingerprints on the wine glass just like Nona Nono intended. homemade. grew these in our own dirt.

same thing with the beets my wife. She gives me the Beats but don't tell anybody and we got leftover. uh, what you call it sourdough bread from my son Hannibal I Wasn't allowed to name my boy Hannibal so we named the sourdough starter Hannibal Garlic bread served on the finest culinary aluminum foil available I Was trying to avoid dishes pardon my Italian but that's right, Deadly.

By AvvE

15 thoughts on “Bumbleforks: success!”
  1. Avataaar/Circle Created with python_avatars Eddie Galois says:

    Someone been watching that one Italian guy who says asteraceae a lot?

  2. Avataaar/Circle Created with python_avatars Luis Gonzalez says:

    men i have been off this channel for 5 month and now it became a softprn channel. hahaha

  3. Avataaar/Circle Created with python_avatars Robe says:

    As an Italian born and raised in Italy, that’s actually a way above average effort. Top class even, for homemade.

  4. Avataaar/Circle Created with python_avatars Christian Drake says:

    Somehow Youtube unsubscribed me from your channel… Commies…

  5. Avataaar/Circle Created with python_avatars Moustache mike says:

    thanks for sharing….It puts my Kraft Mac and Cheese to shame…i must repent…cheers..

  6. Avataaar/Circle Created with python_avatars Daniel Houtz says:

    Wtf?? Cooking on Teflon? Nah I dont believe it. That stuff will whack the canarys toot sweet

  7. Avataaar/Circle Created with python_avatars Leroy S. says:

    Honestly man, you did a very fine job, nothing to be ashamed of, to the contrary! You even used real guanciale, kept the egg mixture creamy, that's one legit carbonara you made right there, down to the details that most people ignore. My only little pet peeve is that maybe the cream could have been cooked a tiny little more, right to the point where it starts to become brighter yellow rather than orange due to the cooking, but it's very difficult to stop the heat before it starts to become omelette and at that point it's ruined. But it's subjective, the way you made it is perfectly fine, that's one top carbonara.

  8. Avataaar/Circle Created with python_avatars Rick Yemm IRT says:

    What kind of cows dontou raise?

  9. Avataaar/Circle Created with python_avatars J. S says:

    I like the outro

  10. Avataaar/Circle Created with python_avatars Matthew Semenuk says:

    sure beats KD hotdogs and ketchup

  11. Avataaar/Circle Created with python_avatars Greg Wright says:

    Pro tip, for service, carving fork, skewer the desired amount horizontally in the pan and rotate, lathe style… remove from pan, transfer over plate (or trash can lid) and stand upright, remove fork for the most glorious pasta rendition of Vesuvius… lather rinse repeat. Make a proper chef out of you yet. Skills are solid, just a wee bit o polish and you’d pass for a guy who knows what he’s doing.
    Thanks for the vids and the laughs.

  12. Avataaar/Circle Created with python_avatars barkebaat says:

    Sooo … you're telling me you're eating a pig's face.
    Well … why not?

  13. Avataaar/Circle Created with python_avatars barkebaat says:

    I don't understand the unsubscribe thing. I did when you asked us to, and since then I haven't got any of your videos in my feed. Found this by accident. I'm re-subscribing. What am I not understanding ?

  14. Avataaar/Circle Created with python_avatars Bulk Bogan says:

    ave should collab with crime pays botany dosent..

  15. Avataaar/Circle Created with python_avatars Alex Pallettoni says:

    Splendida carbonara ❤

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