Carbonara sauce is a scam

ChikiChiki · 30-11-2020 1:50am

Porklife wrote: »

My mom was quite the Nigella Lawson in her day. She used to make spaghetti and meatballs for us as kids by mixing a can of Campbells meatballs and a tin of heinz spaghetti together.
Such a perfectionist, she wouldn't dream of putting cream in carbonara.
Bellisimo!!

Pics?

Leg End Reject · 30-11-2020 1:50am

storker wrote: »

When making a carbonara you make your own "cream" by adding some of the water from the pasta (which shouldn't be drained before adding). The water combined with the egg and oil from the pancetta makes the "cream".

Absolute nonsense! It's from the cream of mushroom soup.

46 Long · 30-11-2020 1:50am

Bizarre to see Paddies gatekeeping carbonara like you've all grown up in the hills of Rome and didn't think that bacon and cabbage was the pinnacle of culinary excellence until the day before yesterday.

We'll have to have a 'should there be chorizo in paella?' thread next. Or 'How do I politely correct the Milanos waitress without sounding like a complete prick when she pronounces Bruschetta without a hard K?'.

Leg End Reject · 30-11-2020 1:51am

46 Long wrote: »

Bizarre to see Paddies gatekeeping carbonara like you've all grown up in the hills of Rome and didn't think that bacon and cabbage was the pinnacle of culinary excellence until the day before yesterday.

We'll have to have a 'should there be chorizo in paella?' thread next. Or 'How do I politely correct the Milanos waitress without sounding like a complete prick when she pronounces Bruschetta without a hard K?'.

Gammon and a ring of pineapple from tin for the adventurous.

unkel · 30-11-2020 1:53am

storker wrote: »

When making a carbonara you make your own "cream" by adding some of the water from the pasta (which shouldn't be drained before adding). The water combined with the egg and oil from the pancetta makes the "cream".

Aye. I guess we are a small minority in this thread though. Most Irish people would prefer carbonara Peig style

I guess all the plebs on this island have come a long way from eating just milk and potatoes not much more than 100 years ago. Mushrooms and cream are a big bonus

sdanseo · 30-11-2020 1:55am

Ubbquittious wrote: »

Just fukk a pack of bacon lardons into a frying pan and slosh a bit of cream over it. Tastes way nicer too

Same with pancake mix, this is only powdered egg and self raising flour and a load of synthetic chemicals to lengthen the ingredient list to make it look like a very complex product that took a lot of R&D.

What other cooking product is a scam?

Sentiment is right and honorable even if the facts need brushing up on. Those mass-produced sauces are awful and carbonara ones are particularly crap.

Carbonara is very easy and very difficult all in the same go.

Literally 6 ingredients
Pasta
Eggs
Parmesan
Black Pepper
Guanciale/Bacon will do
Water

The hardest part is not scrambling the eggs. I'm still hit and miss at it.

gozunda · 30-11-2020 1:58am

46 Long wrote: »

Bizarre to see Paddies gatekeeping carbonara like you've all grown up in the hills of Rome and didn't think that bacon and cabbage was the pinnacle of culinary excellence until the day before yesterday.

We'll have to have a 'should there be chorizo in paella?' thread next. Or 'How do I politely correct the Milanos waitress without sounding like a complete prick when she pronounces Bruschetta without a hard K?'.

Talking of the Hills of Rome ...

Bizarre that the word 'paddy' is derived from the Latin word 'Patricius'.

And that swifly brings us on to the old pasta / noodle origin debate

https://amp.scmp.com/lifestyle/food-drink/article/3080891/chinese-noodles-not-inspiration-pasta-historians-say-its-roots

Porklife · 30-11-2020 2:01am

sdanseo wrote: »

Sentiment is right and honorable even if the facts need brushing up on. Those mass-produced sauces are awful and carbonara ones are particularly crap.

Carbonara is very easy and very difficult all in the same go.

Literally 6 ingredients
Pasta
Eggs
Parmesan
Black Pepper
Guanciale/Bacon will do
Water

The hardest part is not scrambling the eggs. I'm still hit and miss at it.

I mix the egg yolks thoroughly and take the pan off the heat before adding it and tossing it around. Back on the heat for less than a minute to heat through and voila!
Used to always scramble on me too until I learned to only add it at the very end of the hob.
Wish it wasn't 1am. I'd love to whip up a carbonara...I'm all out of mushroom soup though so wouldn't be authentic:p

Kermit.de.frog · 30-11-2020 2:12am

Ubbquittious wrote: »

Just fukk a pack of bacon lardons into a frying pan and slosh a bit of cream over it. Tastes way nicer too

Same with pancake mix, this is only powdered egg and self raising flour and a load of synthetic chemicals to lengthen the ingredient list to make it look like a very complex product that took a lot of R&D.

What other cooking product is a scam?

It's the biggest scam since sliced bread OP.

[Deleted User] · 30-11-2020 2:12am

Is there cream in Korma?

Asking for a friend

sdanseo · 30-11-2020 2:14am

MikeOxsgreen wrote: »

Is there cream in Korma?

Asking for a friend

Coconut milk.

[Deleted User] · 30-11-2020 2:16am

sdanseo wrote: »

Coconut milk.

I thought korma was Indian for cream.

30-11-2020 2:23am

Ubbquittious wrote: »

Plenty of pigs sent to their death every day of the week here. Where does it all go?

I had to look that up, although when I found out, I think I've heard of it being used in recipes, not that I'd come across it myself, I'm fairly clueless when it comes to the kind of food preparation that involves sauces.
I'd have thought it all ends up in sausages and/or pudding?
An interesting/mildly funny thread all the same, even if I dont know what half of it is about, I do like pineapple with certain foods though.
I must look into those pasta trees,

Strumms · 30-11-2020 2:27am

nullzero wrote: »

Pancetta egg yolks and parmesan. Jars of any type of pasta sauce are uniformly dreadful but the gelatinous gloop that passes for carbonara is particularly vomit inducing.

Completely.. I bought a carbonara one once, straight in the bin.... the dolmio one is one I have tried too more recently , the stir in sauce in that plastic flat container, it wasn’t good, neither was the one in the jar... HAS to be made from scratch... extra time, extra effort, but worth it...

JustAThought · 30-11-2020 2:28am

Whats that white wobbly gloop in Lidl Lasagne?

Surreptitious · 30-11-2020 2:47am

MikeOxsgreen wrote: »

Is there cream in Korma?

Asking for a friend

I used to work in an Indian restaurant and that particular place used cream in their Korma, it is seen to be the mildest curry for people who can't handle much spice.

Surreptitious · 30-11-2020 2:48am

JustAThought wrote: »

Whats that white wobbly gloop in Lidl Lasagne?

Pretend Bechamel sauce, factory made?

[Deleted User] · 30-11-2020 3:10am

My mum, like all of yours, learned how to make it 20 years ago and it was all very exciting. Just don't let that pristine memory of her first foray into real continental cooking turn you into a gatekeeper of Italian food.

Kaybaykwah · 30-11-2020 3:20am

If you insist on cream, you can forget the carbonara and go for "alla Gigi", which has prosciutto, pancetta, cream for the rosée sauce and a touch of cognac or Vodka.

[Deleted User] · 30-11-2020 3:21am

Or do what I do and throw in whatever you like.

Gammyeye · 30-11-2020 3:35am

I add chopped carrots in mine

sdanseo · 30-11-2020 3:42am

Gammyeye wrote: »

I add chopped carrots in mine

Not a carbonara but I grate carrots into a Bolognese, lots of them.

They dissolve so you get all the flavour but no actual lumps of carrot. Best of both worlds.

[Deleted User] · 30-11-2020 3:51am

sdanseo wrote: »

Not a carbonara but I grate carrots into a Bolognese, lots of them.

They dissolve so you get all the flavour but no actual lumps of carrot. Best of both worlds.

They also help with removing bitterness from the tomatoes. That's why I add them.

RayCon · 30-11-2020 8:23am

sdanseo wrote: »

The hardest part is not scrambling the eggs. I'm still hit and miss at it.

This.

irish_goat · 30-11-2020 8:43am

Christ there's nothing more boring in the culinary world than people who have think recipes are set in stone and shouldn't be altered to your own tastes.

when-people-ask-how-i-make-my-carbonara-so-good-65231290-2.jpg

when-people-ask-how-i-make-my-carbonara-so-good-65231290-2.jpg

Lucy8080 · 30-11-2020 9:27am

endacl wrote: »

In exactly the same way as there’s no pineapple on pizza.

*runs away*

:pac:

I likes a drop of cream on me Pizza , and thinly chopped pineapple in me carbonara.

For dessert, I likes a bowl of cream, but I have found that one can add to this dessert by topping it up with some more cream!

Luvvly Jubbly!

lawred2 · 30-11-2020 9:33am

Ubbquittious wrote: »

Just fukk a pack of bacon lardons into a frying pan and slosh a bit of cream over it. Tastes way nicer too

Same with pancake mix, this is only powdered egg and self raising flour and a load of synthetic chemicals to lengthen the ingredient list to make it look like a very complex product that took a lot of R&D.

What other cooking product is a scam?

What?

You know people use recipes right? People don't reverse engineer food from the ingredients list on the side of a convenience food packet..

Montage of Feck · 30-11-2020 9:36am

Leg End Reject wrote: »

And guacamole.

And frozen mixed veg from a bag.

lawred2 · 30-11-2020 9:36am

Ads by Google wrote: »

They also help with removing bitterness from the tomatoes. That's why I add them.

I add a bit of honey for that..

I grate the carrots in so that I know the kids are eating some veg

lawred2 · 30-11-2020 9:38am

Montage of Feck wrote: »

And frozen mixed veg from a bag.

There's an ad on tv where some lady chucks frozen veggies into a pasta..

Grim

Carbonara sauce is a scam

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