Zhou
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Post by Zhou on Apr 19, 2013 15:36:30 GMT
OMGosh, now it comes with pictures! And its 11pm here, and I haven't had dinner. =.=
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Raphael Majere
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Post by Raphael Majere on Apr 19, 2013 15:37:46 GMT
If only the steak sandwich can be pm-ed to me.
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Pandevmonium
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Post by Pandevmonium on Apr 24, 2013 11:43:18 GMT
CARBONARA MEGA-POSTMr. Bacon greeted us with his presence yesterday, so here we go: They say that nothing from pork can be wasted, but the hairy part ... since I don't like wastes too I'm going to donate the pork skin to other customers: Maybe it wasn't that bad, as you can see from the disappointment of the lazy cat: Damage was already done, poor pet... back in topic the classic is "spaghetti alla carbonara". If you like carbonara you can make it with any kind of pasta. For example I don't like carbonara that much, so I'll go with my favourite kind of long pasta: bucatini. We can describe them as fat spaghetti with a hole in the middle, any sauce is good with bucatini. The lunch was for me (voracious eater of pasta), my sister and my mom (normal eaters). So I went with 250 grams of pasta and half of bacon shown in picture. Cut the bacon in cubes and let it cook with the oil:
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Pandevmonium
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Post by Pandevmonium on Apr 24, 2013 11:43:33 GMT
In the meanwhile bury 6 eggs with sheep cheese and a vulgar display of pepper: Traditional recipe allows for white part of the egg to be used, I try to avoid it. Mix it all and when pasta is ready throw the mix into bacon's frying pan. Stay focused because that's the only crucial and hard part, you have to avoid the omelette effect. But at the same time raw eggs are not healthy, so you need to cook them enough with heat from oil and bacon but not that much. You want it to be a creme, not omelette. It's also hard to remove those egg-cheese from the plate, be ready to use some pasta cooking water to help "melt" it. If everything went all right you will get something like this: Don't forget to retrieve bacon cubes from the bottom of the pan, many pieces will stay there and this picture lacks them. This picture also lacks of smell and taste features, but I ensure you that they're great
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Direwulven
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Post by Direwulven on Apr 24, 2013 12:09:43 GMT
That really is one very fatty bacon!
Amazing stuff Pandev. Do you mix the pasta with the carbonara whilst the fire is still alive? How do you avoid turning it into an omelette?
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Pandevmonium
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Post by Pandevmonium on Apr 24, 2013 12:17:17 GMT
Turn the fire off just before throwing eggs in... you also have to consider that pasta exits from water at a very high temperature, so you don't need that much heat to cook eggs a little bit.
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Zhou
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Post by Zhou on Apr 24, 2013 16:18:42 GMT
You make it look soooo easy. =.=
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The Stalker
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Post by The Stalker on Apr 24, 2013 19:40:03 GMT
Looks great, definately gonna do this. My bacon looks a little different though, doesn't come in big chunks like that
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Direwulven
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Post by Direwulven on Apr 25, 2013 1:06:13 GMT
I was telling Pandev that the bacon sold here comes in slices instead of sides.
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Zhou
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Post by Zhou on Apr 25, 2013 1:08:36 GMT
That looks more like "Siu Yok" (Roast Pork) to us here in Asia.
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The Stalker
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Post by The Stalker on Apr 25, 2013 4:53:51 GMT
Yes, slices here as well.
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Sailas
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Post by Sailas on Apr 25, 2013 11:28:26 GMT
Most grocery stores in the states will only sell pre-sliced bacon, but I can get a slab of bacon like that at my butcher.
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Direwulven
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Post by Direwulven on Apr 25, 2013 11:41:40 GMT
finally slow cooked caramalized Spanish onion Voila: The perfect Philly Cheese Steak Had a Philly Cheese Steak for lunch and mine didn't come with those extra toppings. Even then, I thought my cheese was not aromatic enough.
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The Stalker
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Post by The Stalker on Apr 25, 2013 16:10:16 GMT
You should have shown my pictures and demand they make it properly
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