sailoreagle on 24/10/2002 at 10:11
Ham != bacon and prosciutto != pancetta, you know. Though you can make pasta alla carbonara with prosciutto too, if you want, but eh, it's not brilliant then.
DC on 24/10/2002 at 10:45
Quote:
Originally posted by screech No good sailor. I am thoroughly convinced only italian hands can do this dish proper -- well, because an italian co-worker made the first carbonara I ever ate and nothing has matched her preparation.Very true. ;) I don't normally eat this because its too eggy for me, but I had it once in a little side street restaurant in Milan, and nothing else has even come close since... Though that can be said of most of the Italian food I had in Italy.:thumb:
screech on 24/10/2002 at 13:02
Ahh but it would be a mistake to assume I ate this heavenly concoction in Italy. She was working in the States this time and prepared the dish under difficult circumstances. Lake Tahoe is not what you would call a bastion of culinary culture.
Mutters a curse to the INS H1b visa requirements that sent her away. CUR-SED WHALE!
I did manage to pay back the fine dish by introducing her and a gaggle of friends to the best damn sushi (Ebisu) in the bay area. They make a special dish there nan ban suki. Basically petite sardines fried with a tempura like coating and marinated in some concoction of vinegar, shoyu, sugar, slivered onions (and prolly some sake).
When its good its really good, when its perfect... oooooooooomg.
Jennie&Tim on 24/10/2002 at 18:23
Quote:
Originally posted by Risquit
I'm going to have to keep trying this one. My first two curdled. Ate it anyways.:rolleyes: It can be touchy that way. I always mix the yolks and lemon juice first, then put the whole quarter directly from the 'fridge into the pan and stir. The butter being cold is essential to keep the yolks from cooking. You might try a lower heat, as burners can differ. I use a whisk to stir also.
Mithrandir on 25/10/2002 at 02:09
My great-aunt was an old Italian and whenever she cooked, if you came anywhere NEAR the recipe, she'd put it in her pocket or put her hand over it.
For some reason, whenever I think of Italian food, I think of the scene in the Godfather when Clemenza is making spaghetti.
"So, Mike, you make your spaghetti sauce like this. You take a little bit of sausage, take a little bit of olive oil, and put it in with the tomato paste."
"You get Paulie?"
"Yeah, yeah, you won't see him no more."
fett on 26/10/2002 at 05:42
Oreos & Milk
____________
1 (one) carton Double Stuff Oreos (note: do not substitute for regular Oreos)
1 (one) big-ass glass of Vitamin D Whole Milk
Do not seperate cookie. Hold cookie in milk for approximately 6.5 seconds until majority of cookie is saturated, but still holds together. Put entire cookie into mouth. Repeat until sick.
(Note: This procedure also works with Keebler Rainbow Deluxe Chips Ahoy, but cookie should be dipped for approx 8.5 seconds.)
aardvark on 27/10/2002 at 18:00
Grandma's Old-fashioned Sled Pie
Ingredients:
1 pre-made pie crust
16 oz. Maraschino cherries
1 tub of your favorite dessert topping
1 42" sled (Flexible Flyer or eq.)
Combine cherries and sled in a mixing bowl.
Beat until smooth.
Pour cherry and sled filling into pie crust.
Place in refrigerator for 30 minutes to cool
and set.
Remove pie, add dessert topping and serve.
steffie2 on 28/10/2002 at 00:44
Quote:
Originally posted by MrDuck
Wee wee...find the bathroom duckie! find the bathroom...
*hides from duckie's wee wee* :eek:
Mr.Duck on 28/10/2002 at 05:49
Hey steffie, glas t'see you around here, being an experienced woman in life, I am sure you have many a tasty recipes to share, so please, share da wealth ;)
btw...where the heck have ya been and why aren't you on ICQ talking with me? :)
Wee wee...:thumb:
Jennie&Tim on 5/11/2002 at 04:00
Well pretty ordinary bread really.
Mix 2 cups lukewarm water, 2 cups flour (I like Stonebuhr, but any high protein flour will do, check the nutrition lable.) and some yeast in a largish mixing bowl. Time=10 minutes.
Play games for one or two hours. Check the bowl, if there're lots of bubbles on top go on to the next step, otherwise stir, then play games for another hour and check again.
If there are no bubbles in this time frame either go buy fresh yeast or try again with water that isn't so hot, I did say lukewarm not boiling. Time=5 minutes
Now you have bubbles. Add an egg and four cups flour and about a tablespoon of salt. Knead and add flour until you have a nice smooth elastic ball of dough. Put it in an oiled bowl (I use Pam) and cover with a damp towl or waxed paper. Put the bowl in a warmish place. Time=10 minutes.
Play games for a couple hours. See if the ball has about doubled in bulk. If it hasn't play games another couple hours. Repeat. Overnight is okay. When it has doubled, knead it again, divide into two equal oblongs, and put them in oiled bread pans. Cover the bread pans with whatever you covered the bowl with before. Play games for an hour, then check the bread. If the top of the dough has nearly reached the top of the pan, preheat your oven to 400 F. Otherwise go play games for half an hour. Check again. Time=5 minutes
To bake, put pans in oven for 15 minutes, then reduce heat to 350 for another 20 minutes. Take pans out. For crisp crust decant immediately, for softer crust cover with a damp towl until cool.
Time cooking is about 30 minutes not including baking (you can play games during the baking after all); time playing games is minimally four and a half hours. And you can present spouse or roommate with fresh bread and tell them about your arduous slaving in a hot kitchen just for them.
