jimb0

道歉; 我的中文充其量是有限的。

excuse but i believe you make cacio e pepe with those

not everyone wants to bend down to an oven? some people already have cooktops and want or need to replace them without remodelling their entire kitchen? some people just want to add a portable cooking spot? there are lots of good reasons.

this is, incidentally, why honeycomb desserts are possible. when you add baking soda to a hot sugar solution, you trigger a thermal decomposition reaction and evolve CO2: 2NaHCO3 + heat ---> Na 2 CO3 + H2O + CO2 the CO2 is released and causes all the bubbles and foaming. edit: forgot to balance the stoichiometry

alkaline water is why a lot of asian noodles are yellowish, like ramen. it's also a big part of german breads like pretzels. it contributes both flavour and colour (it's why they get so dark brown). less texture and chew i think, that's a side effect of just being in the water bath. imo baking soda baths for pretzels is mostly pointless. it's just not strong enough and doesn't contribute very much. if you don't want to use lye in the kitchen, which can be a little dangerous if you aren't careful, you can convert your baking soda (bicarb, or sodium bicarbonate: NaHCO3) into washing soda (sodium carbonate: Na2CO3). it's still safe to use, but it's a much stronger base (like, thousands of times stronger), and as a result works very well for cooking situations that might otherwise call for lye. all you have to do is spread your baking soda out on a parchment-lined baking sheet and bake it in a hot oven for like an hour or so, take it out, let it cool, and tip it into an airtight container. then proceed apace.

this is perhaps against the grain of most here but i almost always use the bag juice in its entirety, especially if i don't have some kind of other sauce in mind. some spices or salt and pepper, reduced/browned in the skillet in high heat, add fat or liquids as necessary and (as @btbyrd intimates) in the vitamix or stick blender to re-emulsify. generally works well, especially if you end up doing a sweet sauce (heavy spoon of tomato paste, some vinegar, mustard, and some kind of sweetener and you've got a quick and meaty bbq sauce, for example). i don't bother straining, that's too much work. meat can be kept warm as suggested in an open bag in the water bath, or a warmed-and-turned-off oven, covered to keep moisture in. the sauce only takes five minutes to bring together so it's hardly going to be there for long.

too true. although from my present location, the rock is pretty far up there

lard does have a storied history as a pasta add. but outside of the real far north seal is pretty hard to come by

the turkey i bought from a local farm for xmas dinner was so freakin' good that i went and got another one each of the next two weeks and stuck them in the freezer. next year i might buy ten, this was great to sit down to on a weeknight spatchcocked, cooked at 425F skin separated and between the skin and meat i rubbed a compound butter with a metric shedload of smoked pap, plus garlic, thyme, salt, and pepper. edit: pretty smokey, i bet this would make a great carbonara.

oh man for sure

lol. semi relatedly a favourite dessert would have been buttered white bread with canned peaches dumped on top.

my late father would make depression toast sometimes - a several thick slices of bread, a tablespoon of cream on each, sugar sprinkled on top and broiled until bubbly.

pretty much. neither of my parents were great cooks, i would say. there were some spices in the cupboard but they were never used; i'm honestly not sure why they were there. i have a soft spot for a few things we made, but only for nostalgia, not because i'd really want to eat them today. we were lucky, though; life would have been a lot harder if we hadn't had the cattle to supply the largest part of our diet.

my food prefs definitely make me an outsider. i like seasonings besides salt and preground black pepper that's lived in the cupboard for five years, you see. even o'charley's was considered "foreign trash" where i grew up :V

lol joking aside its my understanding it comes from carbonaro, or some kind of charcoal lamp or burner edit: in fairness, though, i don't speak italian, only french.

i almost pre-empted that argument, because i knew you were going to point it out. but since you insist, that's a more recent adaptation. one of the first published recipes for carbonara used, of all things, gruyère. "The appearance of the first carbonara recipe, similar but not identical to the one we know today, dates from August 1954, when it was published by food magazine La Cucina Italiana. The ingredients were: spaghetti, egg, pancetta, gruyere and garlic." a huge number of recipes call for using parmesan or a blend, not solely pecorino.

probably not, but if some said they made a tomato, cheese, and pepper pasta, i wouldn't take to the internet and froth, either. i expect few of you bothered to actually look at the recipe directions before leaping to judge. "Carbonara, a Roman specialty, transforms a few basic ingredients into a rich pasta dish. It's traditionally made with Parmesan, eggs, guanciale (cured pork) and black pepper, but this version uses bacon, since it’s widely available and lends a nice smoky note. The creamy sauce is created when raw eggs are tossed with the hot pasta (away from direct heat to avoid curdled eggs). This can be tricky, but the method used here is foolproof: Whisk some hot pasta water into the beaten eggs, then drizzle the tempered egg mixture into the pasta while stirring vigorously for a glossy smooth sauce. Tomatoes are not traditional in carbonara, but they lend a bright tang to the dish." she's extremely explicit about what traditional carbonara is, what changes she's made and why. the meal is much closer to carbonara than practically any other pasta dish. the name is fine. this reminds me of people who try and offer up their southern purity by judging others on how they make cornbread.

more your loss, then, i think. i can imagine a lasagna done with a spicy chorizo that would be delicious. and anyway, i don't see that happening here. i have every reason to expect that the dish is delicious, and, again, offers many of the same flavour notes as a traditional recipe. it's not like the writer made dufresne's TG shrimp noodles with cured fish cubes and shredded gjetost.

it's not about "being able to look up carbonara on the net". a huge number of people who read that recipe will have never seen or tried or probably even heard of carbonara before. if you haven't seen, heard, or tried it before, and it calls for ingredients you've never heard of or might not be able to get, it might as well not exist. what they might do is google "what is a good substitute for guanciale" if they're adventurous. which if you look online almost every response lists both pancetta and bacon. again, the recipe distinguishes itself as a variant by titling it as "smoky tomato" carbonara. this isn't dumbing down or simplified. it's just an interpretation. i'm honestly pretty disappointed in a lot of these responses.

i just think it's laughable to think this is dumbing down of a sacred process. half of the stuff people proudly post on this board are modern or otherwise personalized takes on things that have come before. the food world would be extremely boring if everyone were forced to do everything as tradition demands.

i don't really eat normal ice creams these days but i admit to enjoying the very occasional copy paper white 99-cent mcdonalds cone.

exactly.

weird since there's nothing that's that strange about them. i wonder honestly if it's something else in the sandwich than the meat that you have an intolerance to. give me all the pink slime, though. mcnuggets are the freaking bomb. i can easily go for a run and then eat a 40-pack with some hot mustard. mmmmmm.

(*intentionally takes your post seriously*) imo a big mac is mostly a big mac because it has (essentially) thousand island dressing on it. i dunno if a bacon changes that equation but i'll happily say it's almost certainly delicious. ¯\_(ツ)_/¯

i feel like you're deliberately misunderstanding me in order to maintain your outrage. i've never had either but if your grandmother smokes her brisket (i assume this is what franklin's does) and does an interpretation of a southern barbecue sauce, then sure. but i assume she doesn't and you're just being pithy. we're talking about evoking similar flavour profiles here, not taking a completely different tack on cooking and seasoning. again, i think many of you are a little blind when it comes to what's easy and appropriate for a lot of cooks to find. first, in a pandemic? no, people shouldn't be going out of their way to find rando things that aren't available near them. secondly, if i were to go back home right now, i don't have the first clue where i would find guanciale, for instance. but the variation is implied in the name of the recipe. they didn't call it "Traditional Italian Carbonara", they called it a tomato carbonara. i don't find this sad at all. i love the idea of opening up food to people who aren't stuffy traditionalists. this is going to taste way, way closer to a traditional carbonara than what most people have probably had access to, which is a frozen or pre-prepared meal from the grocery store. i bet noone in half my family tree has ever had an italian chef prepare carbonara. most of them probably don't even have a concept of what the dish is. this is a completely reasonable interpretation. a lot of food variation comes about via localization and that's completely and totally fine. the current and popular incarnation of carbonara is a 20th century invention; next we'll be complaining about the loss of the ancient tradition of ciabatta.