Cal Strong was getting hungry by watching El Pollo ads at 8:30AM during thrilling Cal/Idaho game. Since Mexican food very difficult to procure in New Zealand, he thinking of mixing things up by trying to cook something that not kale for dinner tonight.

Cal Strong embarrassed to say he has never tried Cacio e Pepe. He been to Italy at least 15 times (often for work), and has lived there on two occasions. But he never tried cacio e pepe.

He looking at strong recipes online during commercials of brilliant Wilcox performance vs. Idaho

Sadly, Cal Strong no own a mortar and pestle. He used to have a nice set, but it disappeared in his latest international move and he unable to find a decent one near where he live. A lot of the recipes recommend roasting whole peppercorns in a cast iron pan, and then smashing them with a mortar and pestle.

Cal Strong have strong question f or strong bear cooks: How necessary is this step? Should Cal Strong wait until he can get his hands on a mortar and pestle, or should he give it a go with just normal fresh ground pepper?

It not super easy to procure pecorino romano here in New Zealand. It no available in any grocery store, so Cal Strong have to go to a specialty cheese shop. So should Cal Strong give it a shot with normal fresh ground pepper, or should he save the pecorino romano until he can get his hands on a mortar and pestle?

Strong advice from strong posters much appreciated.

Idaho QB just scored. This make Cal Strong sad. He go and water his tomatillos during tv commercial after extra point. It getting fairly warm here, so he probably 6 weeks away from first fruits of what will hopefully be a big harvest this year.

The aromas make a difference: do you have a normal pepper grinder? I've had luck both putting peppercorns in a coffee mill and pulsing them down and using a mallet with the peppercorns in a Ziploc to replace the pestle. You want to let the smell out (frankly, i think the meal starts with the fragrance in the kitchen from cooking) vs using preground pepper.

Do you have a good pecorino for the cheese?

Invest in one. They look cool on the counter and don't need to be expensive. They are also therapeutic to bash after watching Cal football and bashing and bruising elements can release different flavor profiles versus cutting.

NWBear90 said:

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The aromas make a difference: do you have a normal pepper grinder? I've had luck both putting peppercorns in a coffee mill and pulsing them down and using a mallet with the peppercorns in a Ziploc to replace the pestle. You want to let the smell out (frankly, i think the meal starts with the fragrance in the kitchen from cooking) vs using preground pepper.

Do you have a good pecorino for the cheese?

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Thanks for strong reply NWBear90. Cal Strong have long wooden nice pepper grinder. He also have seven different coffee grinders (long story), but they all smell of coffee and that no seem good for cacio e pepe.

Cal Strong visit a (Dutch) specialty cheese store for the pecorino. Cheese a pretty big deal here in dairy country, but Kiwis just don't seem to like specialty cheeses . . . they don't even have traditional aged cheddar here. The closest thing they have is a very young cheddar that is very popular which they just call "Tasty Cheese." So for things like pecorino you have to visit one of these specialty shops -- often owned by the 2nd-4th generation of Dutch immigrants.

There were only two choices for pecorino at the shop Cal Strong visited (but nine different kinds of Gouda). Cal Strong bought the more expensive of the two, but he will have to wait until he can get either a clean coffee grinder or a mortar and pestle until he can see if it is any good

How long has NWBear90 been making Cacio e Pepe?

Cal Strong wonders if Wilcox enjoys pasta after a big contract extension?

KenBurnski said:

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Invest in one. They look cool on the counter and don't need to be expensive. They are also therapeutic to bash after watching Cal football and bashing and bruising elements can release different flavor profiles versus cutting.

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Cal Strong had a nice set, but it disappeared sometime in his latest international move

Cal Strong no usually cook with potatoes. But in honor of the Idaho game, he thinking of maybe throwing some into the slow cooker for a Venison chili for tonight. He has a few cans left of green chilies and hominy that he smuggled back from USA, as well as one jalapeño and nine habeneros he froze from last year's harvest.

This seems like the strong way to go until he can get his hands on a new mortar and pestle. He can always keep the pecorino in the fridge and give the cacio e pepe a shot the next time he want a break from Kale when Cal is playing like this.

Cal Strong! said:

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NWBear90 said:

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The aromas make a difference: do you have a normal pepper grinder? I've had luck both putting peppercorns in a coffee mill and pulsing them down and using a mallet with the peppercorns in a Ziploc to replace the pestle. You want to let the smell out (frankly, i think the meal starts with the fragrance in the kitchen from cooking) vs using preground pepper.

Do you have a good pecorino for the cheese?

---

Thanks for strong reply NWBear90. Cal Strong have long wooden nice pepper grinder. He also have seven different coffee grinders (long story), but they all smell of coffee and that no seem good for cacio e pepe.

Cal Strong visit a (Dutch) specialty cheese store for the pecorino. Cheese a pretty big deal here in dairy country, but Kiwis just don't seem to like specialty cheeses . . . they don't even have traditional aged cheddar here. The closest thing they have is a very young cheddar that is very popular which they just call "Tasty Cheese." So for things like pecorino you have to visit one of these specialty shops -- often owned by the 2nd-4th generation of Dutch immigrants.

There were only two choices for pecorino at the shop Cal Strong visited (but nine different kinds of Gouda). Cal Strong bought the more expensive of the two, but he will have to wait until he can get either a clean coffee grinder or a mortar and pestle until he can see if it is any good

How long has NWBear90 been making Cacio e Pepe?

Cal Strong wonders if Wilcox enjoys pasta after a big contract extension?

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Have done it three times (one of the pandemic hobbies), each time a massive step better.

Other thing that made a huge difference--microplaner for the cheese vs a shredder. Way more even melting in the dish.

And I'm very glad for the turnabout in the game before I started asking for tips on making a perfect roux. I can do good now, but keep missing great.

NWBear90 said:

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Cal Strong! said:

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NWBear90 said:

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The aromas make a difference: do you have a normal pepper grinder? I've had luck both putting peppercorns in a coffee mill and pulsing them down and using a mallet with the peppercorns in a Ziploc to replace the pestle. You want to let the smell out (frankly, i think the meal starts with the fragrance in the kitchen from cooking) vs using preground pepper.

Do you have a good pecorino for the cheese?

---

Thanks for strong reply NWBear90. Cal Strong have long wooden nice pepper grinder. He also have seven different coffee grinders (long story), but they all smell of coffee and that no seem good for cacio e pepe.

Cal Strong visit a (Dutch) specialty cheese store for the pecorino. Cheese a pretty big deal here in dairy country, but Kiwis just don't seem to like specialty cheeses . . . they don't even have traditional aged cheddar here. The closest thing they have is a very young cheddar that is very popular which they just call "Tasty Cheese." So for things like pecorino you have to visit one of these specialty shops -- often owned by the 2nd-4th generation of Dutch immigrants.

There were only two choices for pecorino at the shop Cal Strong visited (but nine different kinds of Gouda). Cal Strong bought the more expensive of the two, but he will have to wait until he can get either a clean coffee grinder or a mortar and pestle until he can see if it is any good

How long has NWBear90 been making Cacio e Pepe?

Cal Strong wonders if Wilcox enjoys pasta after a big contract extension?

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Have done it three times (one of the pandemic hobbies), each time a massive step better.

Other thing that made a huge difference--microplaner for the cheese vs a shredder. Way more even melting in the dish.

And I'm very glad for the turnabout in the game before I started asking for tips on making a perfect roux. I can do good now, but keep missing great.

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Strong tip about the microplaner. Cal Strong hasn't seen that anywhere. For now, he focused on acquiring a new mortar/pestle.

Cal Strong has no made roux in long time.

Yes, huge turnaround for the Bears. If someone had asked if we could beat an FCS team by two TDs, normally Cal Strong would say definitely. But when you factor in Wilcox and company, it seemed in serious doubt there for quite awhile.

Cal Strong is going to include black beans, diced stewed tomatoes, and homegrown carrots in his venison chili, and then top it off with chopped green onions, pumpkin seeds, and different Mexican style hot sauces.

re: peppercorns. No mortar/pestle? Got rolling pin? Wrap toasty items, pepper or other, in waxed paper or Ziploc bag. Roll roll roll. Almost as good

Toast the peppercorns then smash them in your cast iron pan with a smaller one.

OldenBear said:

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re: peppercorns. No mortar/pestle? Got rolling pin? Wrap toasty items, pepper or other, in waxed paper or Ziploc bag. Roll roll roll. Almost as good

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Strong tip OldenBear! Cal Strong will do this for now!

01Bear said:

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Toast the peppercorns then smash them in your cast iron pan with a smaller one.

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Strong idea 01Bear. But Cal Strong only have one cast iron pan. The rest of the arsenal is All Clad.

You could skip the Mortar and pestle and just go right to what kiwis do with everything else and…
Dump a bunch of hollandaise sauce on it.
I swear I never thought I would despise hollandaise but after visiting nz and having literally everything I ordered drenched in hollandaise I can officially say I am over it.
"Cacio e Hollandaise"
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