Smoked Mushroom and Tasso Pasta | Emeril Lagasse

[@Raisin_Fighter]

My father and I used to watch Emeril back in the day on tv and try to replicated some of your great dishes. Great memories. Very cool to look you up still going strong!

[@algernon5776]

Emeril is a great chef & better teacher

[@bluraydiscojayejames]

Welcome to KZbin Emeril! BAM!

[@Aztec73]

What kind of olive oil do you use ?

[@MrShroombot]

BAM!!

[@jhorpint4159]

Smokeeee

[@jeffforbess6802]

Those guys are killing me.

[@madmax9781]

Actually, tasso is part of the pork shoulder, the Boston butt, not the ham, although it is still very good.

[@robertmccreary4832]

Great chef delicious recipes 👍🏼 😍

[@jeffforbess6802]

Interesting. I’m pretty sure ham is a method of salt-curing pork, not the cut of meat.

[@madmax9781]

@jeffforbess6802 if you'd ask a butcher or someone who deals in meat, they will tell you that ham is the back legs of the pig which is why if you buy a whole ham at the store it's really big. If you buy tasso at the store, it comes in a small package, and it is a cure piece of meat from the shoulder of the pig. I'm a Cajun from Louisiana, but a quick Google search can tell you the difference.

[@jayandry3392]

Your guests are. Ridiculous!