Foodies BS Thread.

What did you think wasn't perfect?

 

What did it miss on? Flavor? Quality? Technique?

 

I feel like it could have been a little more saucy and salty. I subbed bacon so maybe that was the issue?

 

Not enough sauce and the salt really wasn’t present. Maybe it’s because I subbed for bacon but overall I was happy with the try.

 

Carbonara isn’t (that I am familiar with) really saucy. You can bump it with a toss of olive oil. If it’s too loose, bump with cheese. Different cheeses will have varying salt content, so never shy away from correcting salt/pepper seasonings during final plating. Pasta to me is one of the few things that start off relatively tasteless. So, the more effort there typically pays off in those showcase dishes. Tortellini is another.

 

I guess I should have said more creamy instead of saucy. I think next time I am going to use guanciale or pancetta instead of the bacon. I am wanting to perfect it as this is my favorite pasta dish lol

 

Creamy? That’s a function of the cheese. Make sure you’re using a quality cheese. You can soften cheese three ways… heat, butter/oils, or milk. Since you’re looking for more cream… add some warmed milk and perhaps more cheese next time.

 

I recommend warm half half if you have it on hand for coffee

 

Thank you for the helpful tips! I appreciate it

 

Not something I've sat down to read though I've tried a couple of times......but as a reference book, it is one of my go to books.

 

I use whole eggs and fresh grated parmesan. I add the cheese to the eggs and mix it up just before draining the pasta. I have enough cheese in there that it forms a paste but will loosen to a sauce when tossed with the noodles.

Between the bacon and cheese, I don't add salt but parmesan loves lots of black pepper.

My son insists on anchovies and sun dried black olives with it.

 

Spanish tortilla

 

Welp. That's going into this week's rotation.

 

That looks interesting what is on it?

 

Spanish tortilla is onion, potatoes and eggs, a tapas staple. I added sliced garlic, diced ham, and chopped green olives to turn it into a meal.

 

Welp. That's going into thisweek's rotation.

 

Yum!!!!

 

That is a pretty legit looking carbonara! I do say try and find guanciale for your pork - it will also help with your sauce with the fat that is rendered down. And, how many eggs did you use? Or did you add in extra egg yolks? This can help with your sauce as well.

But….like I said - it looks wonderful!

 

Are you American?

Outside of America, the rest of the world uses about 1/4 the sauce we do. Looking at it, it looks spot on for how much sauce it needs.

I have to burn through some stuff in the fridge but I am absolutely making that later this week

 

Breakfast

lemon bomb protein pancakes, prosciutto, egg, herbs, parma reg