riosleftsock
8:48 Sun Jul 30
Re: Spaghetti Carbonara
|
I think I perfected this.
Can of Tesco Stockwell Value spaghetti hoops
Half a pot of Tesco Stockwell value cottage cheese with pineapple chunks
1 cup of blue nun or equivalent quality wine
Garlic Salt
Finely sliced Mattessons spicy salami
Serve with Ballantyne's methylated spirit, perfect for alfresco spontaneous bench dining, prepared on a bin lid over a brazier.
|
gph
8:46 Sun Jul 30
Re: Spaghetti Carbonara
|
Be fair.
H&P's being ripped off by his commis. They're grating 60g into a cup and keeping the other 140g.
There's a lot of air in a cup of grated cheese
|
Hammer and Pickle
8:45 Sun Jul 30
Re: Spaghetti Carbonara
|
Of course I cooked the dish, oikes. That’s why I’m guessing how much the cup of cheese weighed, you anal munchkin.
|
gph
8:38 Sun Jul 30
Re: Spaghetti Carbonara
|
"Northern Italian is very different. NO pasta but polenta to rice. Rissotto and veal / beef dishes, and truffles and wild mushrooms . Proper cuisine. NOT this pasta pizza shit."
Lombardy's got a border with Switzerland. You'd think SWISS would know that it's got its own varieties of pasta.
https://www.greatitalianchefs.com/recipes/classic-tortelli-di-zucca-recipe
|
Side of Ham
8:37 Sun Jul 30
Re: Spaghetti Carbonara
|
So it turns out Pickle is a shit cook as well and can only do a Spaghetti Coronaryafta
|
goose
8:18 Sun Jul 30
Re: Spaghetti Carbonara
|
Hahahaha! Pickle you silly cunt.
The ‘triangle’ of Parmesan you buy at Tesco is 200g. You’re sticking in more than an entire pack of cheese in??
Disgusting greasy mess.
And so is your carbonara.
|
WHU(Exeter)
8:18 Sun Jul 30
Re: Spaghetti Carbonara
|
It sounds like Carluccios don’t know what they’re missing out on?
|
ironsofcanada
8:13 Sun Jul 30
Re: Spaghetti Carbonara
|
Pickle
Ha.
You didn't cook this at all , if you think a cup of grated Pecorino Romano is 250g. Maybe, maybe half that if you pack it.
250g of Romano and you would taste pretty much nothing else in the dish but salt and sheep.
Everything else would just be there to add greasy texture.
|
joe royal
8:07 Sun Jul 30
Re: Spaghetti Carbonara
|
I’ve read American Phsyco.
And the rule’s of attraction.
|
WHU(Exeter)
8:03 Sun Jul 30
Re: Spaghetti Carbonara
|
You should have said at the start, that you expected thanks for these culinary revelations.
Perhaps the WHO fund could chip in, see if you can’t get a cooking book published?
|
goose
7:55 Sun Jul 30
Re: Spaghetti Carbonara
|
Sounds like a disgusting mess.
Grease
Ghee
Grease
Oil
Grease
Bacon fat
Grease
Cream
|
Hammer and Pickle
7:49 Sun Jul 30
Re: Spaghetti Carbonara
|
Look oikes, I’ve just given you a recipe that feeds four (FOUR) adults using 100 grams of bacon, 2 eggs, two tablespoons of cream, some clarified butter and a bit of olive oil. The main spend is the cup of grated cheese, which I guess might come in at 250 grams, the pasta and the energy. Rather than thanking me, you claim this is “too greasy” so it’s perfectly clear you are a total liability as a cook at the very least.
|
ironsofcanada
7:23 Sun Jul 30
Re: Spaghetti Carbonara
|
Hammer and Pickle 7:13 Sun Jul 30
Olive oil is...oil. ie grease.
Italians tend to pair olive oil with acidic things: tomatoes, vinegars, lemon etc. to offset that and create a balance. Or cook with it.
To add it with ghee, bacon grease, cheese fat and eggs is going to be greasy. Especially for summer.
|
Hammer and Pickle
7:13 Sun Jul 30
Re: Spaghetti Carbonara
|
OK - GHEE with a hard /gi:/
|
WHU(Exeter)
6:47 Sun Jul 30
Re: Spaghetti Carbonara
|
Rest easy Pickle, I’m on the phone to the Vatican.
|
Hammer and Pickle
6:41 Sun Jul 30
Re: Spaghetti Carbonara
|
I use gee to get the buttery taste and add a bit of cream to create the sauce. Milk solids indeed! Also, if you think olive oil is greasy, you are a total fraud as far as Italian cooking is concerned at the very least.
|
ironsofcanada
6:29 Sun Jul 30
Re: Spaghetti Carbonara
|
Manuel 6:13 Sun Jul 30
I'm into Egyptology?
|
ironsofcanada
6:27 Sun Jul 30
Re: Spaghetti Carbonara
|
Pickle
So to refresh you fry bacon in ghee (I assume) which doesn't even have milk solids in it, just fat.
And at the end (for safety so it won't scramble,?) to the serving dish, you add cream, eggs and even more oil, which you didn't mention before.
Yeah way, way too greasy especially for a summer dish.
I would also care very much which cheese it was, you need the sheep milk tang and salt to cut through any carbonara, let alone that one.
For me, at least. Each to their own.
|
Swiss.
6:24 Sun Jul 30
Re: Spaghetti Carbonara
|
If I’m feeling a bit boaty I add some truffle oil to mine.
Northern Italian is very different. No pasta but polenta to rice. Rissotto and veal / beef dishes, and truffles and wild mushrooms . Proper cuisine. Not this pasta pizza shit.
|
WHU(Exeter)
6:16 Sun Jul 30
Re: Spaghetti Carbonara
|
Anyone for a Ferraro Rocher?
|
| 
