Comments on: Sautéed Ramps in Guanciale

By: Jim Pelliccia

Jim Pelliccia — Sun, 23 May 2010 14:09:23 +0000

Hi,this is Jim Pelliccia,just observed your Post on google and i must say this blog is great.may I share some of the information found in the website to my local friends?i am not sure and what you think?anyhow,Thank you!

By: Ramps

Ramps — Wed, 19 May 2010 14:41:23 +0000

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By: Elizabeth

Elizabeth — Wed, 13 May 2009 21:40:59 +0000

This looks fantastic, Jude! But really? No more bacon? Guanciale do sound wonderful (I googled to learn that it’s flavoured with wine and herbs) but as they aren’t smoked, can they really replace bacon entirely?

Lovely photos, by the way.

By: Girl Japan

Girl Japan — Wed, 13 May 2009 06:15:41 +0000

You are on a ramping roll…— $20 a pound? Whoa, where? Goodness that is insane? The photos look fabulous.

By: pixen

pixen — Mon, 11 May 2009 19:48:04 +0000

If I love stinky bean, Kimchi and Durian, this ramps won’t be problem LOL. This sure an unique plant in North America. Haven’t seen this in the racks in Belgium though.

By: Jude

Jude — Sun, 10 May 2009 15:48:44 +0000

Katiek, I think guanciale is meatier and has a firmer texture than bacon. I’m pretty sure it has other seasonings in it. It’s also unsmoked, but very different from pancetta.

Rebecca, Whole Foods still have them in stock around this time. I’d give them a call.

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Sat, 09 May 2009 16:51:00 +0000

Pork jowl and ramps, I am impressed!
Glad to see you in the BBA Challenge group!

By: Spinachtiger

Spinachtiger — Fri, 08 May 2009 16:59:38 +0000

I almost bought ramps yesterday, but at $20 a pound, I passed. Your’s look tasty.

By: cakebrain

cakebrain — Fri, 08 May 2009 05:28:20 +0000

In my humble opinion, pork fat makes everything taste amazing! The ramps look yummy!

By: The Local Beet: Chicago » Thursday Local Links

The Local Beet: Chicago » Thursday Local Links — Thu, 07 May 2009 13:33:42 +0000

[...] local obsessed love a bit of link-love back. More importantly, we love a good recipe. Jude’s got a good one for ramps and guanciale. The ramps may be hard to find already, but the recipe would work well [...]