What do I do?  
I do not cook for a living nor did I ever study cooking outside my home and a few 3-hours classes. My professional background is in finance/law and I deal with international clients. If you think that to cook is unbecoming a professional, this is not the right website for you.  
 
Why this website?  
I am passionate about gastronomy and cooking and created this website to share my adventures with Internet users the world over.  
 
What will you find here?  
I publish two articles every week about spectacular, intriguing or very tasty recipes that worked for me. I don't report about the many failed recipes or uninteresting visits or bad restaurants I visited unless they are especially entertaining. Most dishes I cook and photograph never make it to here.  
 
previously.
Many Italians do not know about guanciale. Italy is a large country and regions are very different from one another. People from the North will cook Spaghetti all'amatriciana, a dish from the center, with pancetta and parmigiano. They might even give you a funny look if you mention they should have used guanciale and peccorino. But this unique bacon is nothing like pancetta. It gives an enormous amount of porky flavour to the sauces and your guests will wonder where it comes from as they hand their plates for more.  
 
Every single time I've spoken about guanciale to Italians who knew about it, people told me how they used it with an immense smile. "Oh me I just cut some thin slices and put it over the salad with croutons and hard boiled eggs" a lady in Bologna told me, "but the best is to cut it in minuscule dices, fry them with no extra fat and them add beaten eggs. The very best omelette you can make". And so on.  
 
[Bacon Day]
Duck Tour d'Argent
Posted by LinusMines in just add bacon 10 years ago
Probably the most spectacular classical French recipe, le canard à la presse (pressed duck), here made at La Tour d'Argent, a Paris restaurant open since the 16th century.  
 
You can't really do this at home. But the
canard à la rouennaise or duck in blood sauce is an antique, spectacular, barbaric and sophisticated recipe you need to see at least once in your life.  
 
I present it here because to me it's the most spectacular recipe of the classical French repertoire. The reason you can't do it at home is the Presse à Canard, a duck crusher that you would pay thousands of dollars if only you could find one for sale...