Oreganought

That's a tough one....................I'd say stay away from fish.You may want to try very fresh fish just slow oven roasted until med-rare to med and a splash of lemon,or another juice if lemon is not up your alley,most work. Do you eat fish and chips?

Mmmmmm Carbonara....now I have to make some,soon. Guanciale or pancetta large dice sauteed in a little olive oil and I let it brown enough that when I take a ladle of the spagetti water and add it to the pan it looses a little colour and doing this also deeply flavours the water.When added to the finished dish it adds a depth of flavour I prefer. And I would like to think that might have been done to extract all the possible flavour considering the origin of the dish.Whole eggs and a combo of parm/pecorino and lots of large cracked black pepper....nothing else otherwise it morphs into other villages cuisines......just look what Rome did to the dish. Anyway,I like to heat up a large serving bowl,and at this point I would add the pasta water to the renderings giving some ceremony with the steam rising to the ceiling as I add it to the bowl,then the spagetti,a few tosses,then the egg/cheese combo,pepper a few more tosses.......a little more cheese.....craving satisfied.

Sums up this thread perfectly.

I believe the intention was not to use the commercial wines with salt added.Any other wine will do.....from the very cheap to the most expensive,depends on the individual.Personally I use the wine that I would normally serve with that particular dish.

What are your expectations? Someone with no experience in a professional upscale kitchen will be relegated to peeling potatoes and onions for a year working on a part-time basis.....maybe not,but close.

I've made it this way for 35 years. I have been known to use some tobasco. I'm on my 2nd wooden bowl,but my original fork and spoon that is curved past the factory specs,by me,on purpose still survives. I take 2 large garlic clove,2 anchovi fillets and a few pinches of sea salt and grind to a paste with my fork and spoon....one handed operation....one crushes the other cuts, works well.Add an egg yolk,dry mustard and work into the mass.Equal parts lemon and red wine vinegar,some worchestershire and drizzle in the olive oil and grated parm.Tumble in some romaine hearts,homemade croutons,more parm......for 2 people.

Sounds like a temperature/cooking time problem.....too low a heat and too long cooking.The meat is steaming and causing the coating to release. Try frying under a high heat in enough oil,this should remedy that problem.

When the mother has converted all the alcohol to vinegar,and that time can vary, remove about 3/4 and bottle it for consumption.Replace with more wine. You need not add wine at various times for the first batch. A crock with a spigot really is ideal for long term vinegar making,and the glass container should really be covered up not to allow any light.

It takes all kinds,doesn't it? A friend of ours will never try mashed potatoes again....ever.But loves scotch....go figure.It's all in the mind,not the mouth.

Most of the bases have been covered here.I'm a bit of a collector when it comes to pots and pans but I don't think anyone mention any steel fry pans......I have ones just for crepes another just for eggs and I couldn't saute mushrooms in anything else.

THAI STICKS basically a forcemeat of ground pork and chicken with minced garlic, softened vermicelli noodles cut to 2" lengths,fish sauce,nam pla,spring onion.Par cook shrimp and skewer lenghtwise take the forcemeat and wrap around the shrimp,caot in a batter of coconut milk and cornstarch....deepfry. I serve with a chilli dipping sauce,everyone devours these.

That's basically my point carswell. One might conclude that wonton wrappers are far too chewy/rubbery for that application,certainly not mushy.Is it possible the filling was intended to be of a mousse consistancy?If the sauce tasted like 10 ingredients,sublime as it might have been,a few of the ingredients should have been fairly obvious.How much more foie % wise would have made the dish even more delicious,or would too much foie and less cream take away from the "brulee" mouthfeel,and actually be a deterent.Just a couple of points I liked to make,is all.

I agree with carswell,a one time good/bad opinion must be digested with a little sodium chloride. As a chef I would need to ask Helen a few more questions to find some clarity in her meaning.

exactamundo

Heavy cream is in the 35% range.Also called whipping cream in the dairy.