GRcade

I just made "proper" carbonara for the first time.

http://www.bbc.co.uk/food/recipes/penne_carbonara_98193

Some mixed emotions after that.

On one hand it's very nice, not much hassle to cook and I'd definitely cook it again.


On the other, why the strawberry float did I waste so much time fannying about with packaged sauces when the actual recipe was dead easy?

bear wrote:why the strawberry float did I waste so much time fannying about with packaged sauces when the actual recipe was dead easy?

Thats the thing with most "convenience" foods and prepared sauces, they dont actually save any time over the real thing.

Rax wrote:Guess it went badly then.....

I actually genuinely forgot I posted that

They were alright. Next time I'll use a little less pepper and a little more lemon, though, as they were pretty peppery but not very lemony.

Might try some cajun ones next. Love the stuff.

Last night I made pan-roasted hake in lemon/butter sauce, on quinoa, parsley and coriander tabbouleh, with tomatoes, feta and cucumber.

Didn't take a picture and really regret it as it was top banana.

I've discovered the true food of the gods



Possibly the fines cake I've ever eaten, the 20% rum content might have something to do with that though.

bear wrote:I just made "proper" carbonara for the first time.

http://www.bbc.co.uk/food/recipes/penne_carbonara_98193

Some mixed emotions after that.

On one hand it's very nice, not much hassle to cook and I'd definitely cook it again.


On the other, why the strawberry float did I waste so much time fannying about with packaged sauces when the actual recipe was dead easy?

"Let's face it, who doesn't like bacon...vegetarians, probably."

Pure Partridge.

bear wrote:I just made "proper" carbonara for the first time.

http://www.bbc.co.uk/food/recipes/penne_carbonara_98193

Some mixed emotions after that.

On one hand it's very nice, not much hassle to cook and I'd definitely cook it again.


On the other, why the strawberry float did I waste so much time fannying about with packaged sauces when the actual recipe was dead easy?

Carbonara should never have double cream or parsley!??

Eggs, guanciale (pig jowl) pecorino Romano or parmigiano, salt pepper. The w
Pasta water makes it creamy. Double cream is a weird and Needless addition.

I use a rick stein recipe that is very good and no hassle at all.

http://food.errkal.co.uk/spaghetti-carbonara/

Errkal wrote:I use a rock student l rick stein recipe that is very good and no hassle at all.

http://food.errkal.co.uk/spaghetti-carbonara/

What the hell?

Why are all these clown chefs putting cream and parsley in a Carbonara?? Will the madness never end?

bear wrote:

Errkal wrote:I use a rock student l rick stein recipe that is very good and no hassle at all.

http://food.errkal.co.uk/spaghetti-carbonara/

What the hell?

Combination of Swype keyboard and not paying attention

The same could be said for ordinary chips, to be fair.

Making some chickpea fritters/burgers for lunch - adding some carrot and courgette to bulk it out, and cumin, coriander seeds and smoked paprika for depth of flavour.

Nice, I dont make fritters enough, theyre always top class when I do make them. Made a batch a couple of months back with cauliflower and spices and they were incredible, I was skeptical about them but frying cauliflower really makes it delicious.

I've just finished making up a (half) batch of Merguez burgers using this recipe.



I'd have made sausages but the skins I ordered hadn't shown up yet. Fried up the little bit I had left over after shaping the burgers and I think it's bang on. Admittedly I've never eaten Merguez before but it was tasty so I can only assume I nailed it. .

bear wrote:I've just finished making up a (half) batch of Merguez burgers using this recipe.



I'd have made sausages but the skins I ordered hadn't shown up yet. Fried up the little bit I had left over after shaping the burgers and I think it's bang on. Admittedly I've never eaten Merguez before but it was tasty so I can only assume I nailed it. .

I'd definitely recommend this recipe from HFW's Veg book, particularly if you've already bought all the spices.

https://www.rivercottage.net/recipes/sp ... oghurt-dip

After offending Snadycoin greatly with my cream in the carbonara escapades here's a pizza cooked in a frying pan on a hob and under a grill.



Bit too much mozzarella, there's too much crust on one side due to my poor dough stretching skills and obviously too much dried basil (the little burnt looking bits) but apart from that I'm happy enough with my efforts. Using a cast iron pan obviously helps as the pan needs to be wicked hot before dropping in the pizza and I don't like using non stick stuff on a very highh eat as I find it damages the coating.

Oddly shaped pizza is best pizza.

This guy probably dead now: https://youtu.be/eO6e5k6Vvnc?t=4m4s

bear wrote:I've just finished making up a (half) batch of Merguez burgers using this recipe.



I'd have made sausages but the skins I ordered hadn't shown up yet. Fried up the little bit I had left over after shaping the burgers and I think it's bang on. Admittedly I've never eaten Merguez before but it was tasty so I can only assume I nailed it. .

I just need some casings and I've got the ingredients for this. Might do it next week.

Does anyone know where I can get a cherry panettone from? Sainsbury's did it one year and I've never seen it since.