weinoo

Why will they never be? I don't see why you can't use either, if you call it Szechuan style carbonara. And don't try to pass it off as authentic Roman carbonara.

Hmmm, I wonder if adding either of the malt powders I just got from King Arthur would work in a faster dough - and kneading with the food processor. One of my main reasons for enjoying a leisurely (aka no-knead) dough is basically that I don't have to do anything except stir all the ingredients together into a cohesive mass.

Maybe they got packed? Was it called Shabu Shabu?

Non-Canadian here (we learned how to capitalize in grade school!)...I'm a fan of, and religiously use Le Beurre Bordier. It costs a ton, but not that much per schmear. For baking, I often go to Cabot Creamery or Land o'Lakes...are either of those available, cause they're pretty good even for schmearing.

What time of day did you decide? Did it at least get a couple of rises? To be honest, I almost enjoy less fermented dough for certain pizza, but obviously, just me.

Is the pan electric, or is it sitting on an electric induction burner? I'd like to do more at table (donabe, hot pot, sukiyaki, etc.) but I am a little bit nervous about using my induction and running the cord to the table, standing up, and basically tripping over the cord and making a giant cluster fuck of a mess. Of course I could do everything on a propane burner... @KennethT - what the hell was that place called - there was one at the foot of Orchard St. too, I think?

I find sometimes that the simple simplicity makes them the hardest to get right. With consistency. My struggles with bread, pizza to name just two. Let's not start on the cacio e pepe.

Probably pretty hard to get into, though I don't really know how it works.

Yes - @shain does! I know a few people who make them; definitely easier than bagels. Or fewer steps, at least. Our newest local bakery makes them too - except they are $3.50 each! There are some things I just refuse to pay too much for.

Thanks!

In Canada, seal blubber makes a good carbonara.

I have been jonesing for chow fun for quite a while. There was a vendor in Chinatown who would sell 3 or 4 different types of rice noodles; one could get a sackful for like $2. But when I went for a walk the other day, she was no longer to be found. Other stores I stopped into led to no success either. So I asked around, and found out a place called Kong Kee sells them, and I took another walk in that direction yesterday... I don't know what those characters translate to in English, but the address matched the one I googled. And sure enough, rice noodles! More expensive than before, but a few bucks netted me about 3 or 4 lbs. of them... As discussed elsewhere, wok hei is not happening too often at home. Now Serious Eats has figured out how to do it, (they call it torch hei) but I'm not in the mood for firing up the torch, and or burning down my apartment. So - I just stir-fried them, with a little beef and greens... They hit the spot.

This store is in our co-op owned commercial strip. When we first moved down here, the bialys were hand rolled, stuffed with real onions, and good. Now, not so much. The Explosive History Of Kossar's, NYC's Most Famous Bialy Bakery Prior to that piece, another hack blogger wrote about Kossar's... Bialy Wars North vs. South Twice... Bacon, Bialys and Bulkas, Oh My Feeling somewhat qualified, as I had any number of ancestors who were in the Bagel Baker's Union!

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)!