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15 hours ago, Kerala said:I can follow all the rules to make a paella or a pasta carbonara, and I think I make damn good versions of both of these, but they will never be "authentic."
Why will they never be?
On 2/26/2021 at 9:06 PM, liuzhou said:I'm thinking of making carbonara for lunch. Do you think I should use green or red Sichuan peppercorns?
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.
14 hours ago, Kerala said:I can follow all the rules to make a paella or a pasta carbonara, and I think I make damn good versions of both of these, but they will never be "authentic."
Why will they never be?
On 2/26/2021 at 9:06 PM, liuzhou said:I'm thinking of making carbonara for lunch. Do you think I should use green or red Sichuan peppercorns?
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 Italian carbonara.
