weinoo

There's a deep dive on Eggs in Cookery. Here's the part where they focus on Carbonara, one of a member of a family of closely related preparations. It's also from the Oxford Symposium...Eggs in Cookery: Proceedings of the Oxford Symposium of Food and Cookery 2006

Don’t get me started on whole wheat pasta.

Of course, trusting a Venetian about Roman pasta dishes...😊. It's far from that when properly made. Charcoal and its relation to the dish sound reasonable; however, the "most accepted" version I am seeing, going through a dozen or so references, is that the miners in the Apennines would take with them to camp long-lasting ingredients (like they do in Australia). Dry pasta, cured pork, Pecorino, pepper, eggs or chickens and make a pasta out of that. No cream for sure. right - why not start with the real thing, and then riff off that?

Of course she's wrong about that too; it traditionally uses pecorino, a totally different cheese, and one which was way more available in Lazio. Now, had you read the recipe, before leaping to castigate us...

Exactly - it's a specific dish. With specific ingredients. From a specific geographic area.

I have no outrage - certainly not at anyone trying their hand at cooking. (My grandmother made her brisket as all old jews did - in the oven). But let's be real - anyone reading the NY Times probably has internet. And anyone with internet probably can go to quite a few sites and order just what they need (well, maybe not in Costa Rica, but at least there's good coffee) to make a proper carbonara. This recipe is just another example of the dumbing down of everything sacred.

Or even a few works - "in the style of" comes to mind. Just for fun, I took out a few Roman cookbooks this morning. Each said guanciale; barring that, pancetta is a suitable sub or UNSMOKED BACON. edited: because I writ pecorino instead of pancetta. I'm outraged!

Exactamundo. Let's not forget how tortured cocktails become.

Do you make the shells?

That's a beautiful thing. I often do the same with cookies, because if they're around... It's certainly easier making a full recipe , and seems like it's silly to not.

More importantly maybe - who the hell eats all this beautiful bread?!

I think you need to give them all a copy of Pam's Cookie Collection (eG-friendly Amazon.com link)!

I had forgotten and found a small (properly stored) piece of black truffle. While it wasn't spoiled, it had certainly lost a lot of its wonderful aroma. But it went fine in this baked frittata with artichoke heart and black truffle.

Actually, I think these are the perfect times to seek out the less than easily available ingredients. What you're implying is that Franklin Barbecue's brisket could be substituted for my grandmother's at Passover. Probably not.

Fuchsia Dunlop's Revolutionary Chinese Cookbook was deshelfed last night... So Hunan "style" shrimp (wild gulf previously frozen) with choy sum and snow peas, over noodles in a bit of broth.

Bacon is not equal to guanciale. At least use pancetta. Which to my taste is closer, but still not the same. And sheep's milk cheese is not equal to parmesan, but that sub is not as egregious.

I don't see why not...my restaurant pix were just as bad as my home pix.

What about a bbq joint? Martin's and Edley's were our two favorites. https://www.martinsbbqjoint.com/downtown-nashville https://www.edleysbbq.com/locations/east-nashville

Great - thanks! Interesting how close in protein content it is to their A/P...

True. But now, on other bags of flour, they’re giving a quite precise percentage of protein. Using the formulae certainly gives a broader range of percentages.

In addition to my "00" pizza experiment last night... Another fave, Carciofi alla Romana. Boy, do we love these!

One of my favorite brassicas. It's great simply roasted with olive oil, salt and pepper. I even blanched some the other night and served it, Japanese style, with a sesame/ginger/soy/mirin/dashi dressing! Very lovely haul - I never let any of the giant leeks go to waste - well washed, those outer dark green leek leaves are fine for vegetable stock.

So true, @Chris Hennes, so true! A week or two ago I received an email from King Arthur touting a discount...who can let something like that slip away?! So in addition to a number of other items I purchased (did I really need a King Arthur coffee mug? Well, it put me over the limit to qualify for the discount, so...), I bought a bag of... And set out to make pizza yesterday, strictly following the instructions on the back of the bag. I wish they'd listed the protein content of this flour somewhere. This first pie came in at about 4 minutes, after preheating the steel for an hour and then turning on the broiler for a good 10 minutes... And was quite good. But it was the second pie, baked for an additional minute and a half, which really hit the spot... I didn't have a lot of mozzarella, so I made if half cheese, half plain. And I used a bit more sauce than I normally do, this one a jar of my favorite stuff from Gustiamo blended with a can of Muir Glen chopped tomatoes, some olive oil and salt. I guess I'd call it somewhere in-between Neapolitan and NY style, as it was not soupy as some Neapolitan pies can be, and more tender than some NY style pies might be - less crispy, that is, other than that crust rim. Quite good.

I'm blushing...

We have friends who do nice dinner parties. Or who used to do nice dinner parties. He always pulls out something that was used on trains at one time, as he collects that stuff. It's pretty cool, and if I had room... The menus in the article are telling. We got to dine once on a train overnight from Florida to Virginia - it was fun. The food...well, they tried.