Last thing you ate/drank
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AnthonyCordova
By suffering, learning
BuffyElevated
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thetopher
Member of the Church Of Faith
Just ate cookies and milk with my neice. 🙂
But before that I had soup, I'm fighting a cold/flu-ness.
But before that I had soup, I'm fighting a cold/flu-ness.
janas
Bangel in the soul
Me too. So I prepared a pineapple granité (not sure if the translation is right) made by me. In short, I shake the ice with pineapple and with a lot sugar, and it's very refreshing for the throat reddened. I attach a picture to explain what I mean.
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thetopher
Member of the Church Of Faith
Looks nice! 🙂
I'm currently sipping a 'hot-toddy' out of a mug- hot water, juice of half a squeezed lemon, tbl spoonful of sugar, and a couple of shots of whiskey.
I'm feelin' pretty good. 🙂
Nix
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AnthonyCordova
By suffering, learning
janas agrees: I'm curious How it's your recipe?
[MENTION=10426]janas[/MENTION] I use my mother's recipe. I think it is the old world way, but I'm not sure. Basically I use pancetta and pecorino cheese, three eggs, a couple of garlic cloves and grated black pepper. Sometimes I substitute ordinary American bacon (it's pretty similar to pancetta, it is almost the same thing, except that it's smoked after it's cured) or a different cheese (e.g. parmigiano). I usually use spaghetti pasta, but sometimes I use angel hair pasta (what do Italians call that?). And of course, it's really easy to make (which is why I like it, I can do it fast). You just have to make sure the eggs don't clump up as you whisk them with the pasta (as you know, I'm sure).
My sister likes to get creative and use different ingredients with her pasta carbonara.
I briefly considered going to culinary school. My focus would have been Italian food (it's my favorite western cuisine). I would have definitely visited Italy and tried to intern (or whatever they would call it) somewhere over there and learn everything properly, and then I would have eventually come back to start my own little restaurant (probably in Chicago). I wish there was an easier way to learn regional food from Italy here in America (such as veneto, lombardy, piedmont, tuscany, lazio, basilicata, I could go on and on). I even like Italian-American food a lot. But I like all kinds of food. Anyway.
My risotto's are sad though, they rarely turn out right. It's hard to do a proper risotto! Mine also come out a little bit mushy, but I don't practice enough.
But yeah, a good bottle of red wine of some kind, a couple of candles and an Italian meal makes for a super romantic dinner for two. And dessert. It's cliche but it always works for me!
[MENTION=10426]janas[/MENTION] I use my mother's recipe. I think it is the old world way, but I'm not sure. Basically I use pancetta and pecorino cheese, three eggs, a couple of garlic cloves and grated black pepper. Sometimes I substitute ordinary American bacon (it's pretty similar to pancetta, it is almost the same thing, except that it's smoked after it's cured) or a different cheese (e.g. parmigiano). I usually use spaghetti pasta, but sometimes I use angel hair pasta (what do Italians call that?). And of course, it's really easy to make (which is why I like it, I can do it fast). You just have to make sure the eggs don't clump up as you whisk them with the pasta (as you know, I'm sure).
My sister likes to get creative and use different ingredients with her pasta carbonara.
I briefly considered going to culinary school. My focus would have been Italian food (it's my favorite western cuisine). I would have definitely visited Italy and tried to intern (or whatever they would call it) somewhere over there and learn everything properly, and then I would have eventually come back to start my own little restaurant (probably in Chicago). I wish there was an easier way to learn regional food from Italy here in America (such as veneto, lombardy, piedmont, tuscany, lazio, basilicata, I could go on and on). I even like Italian-American food a lot. But I like all kinds of food. Anyway.
My risotto's are sad though, they rarely turn out right. It's hard to do a proper risotto! Mine also come out a little bit mushy, but I don't practice enough.
But yeah, a good bottle of red wine of some kind, a couple of candles and an Italian meal makes for a super romantic dinner for two. And dessert. It's cliche but it always works for me!
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janas
Bangel in the soul
[MENTION=12670]AnthonyCordova[/MENTION] Yes 🙂 angel hair pasta is the right name
Pasta carbonara is a recipe Romana (Rome) and your recipe is very similar to mine. I also use parmigiano because my children doesn't like pecorino cheese. I don't use garlic, but onion and for bacon I use the guanciale affumicato (smoked bacon), very similar to bacon but has a lot of pepper. For every 100 grams of spaghetti I use an egg, but if (for example) use three eggs, only one is entire, the other two use only the yolk, so the paste is more "yellow". Sometimes (not always) I also use single cream (not that sweet but salty obviously), just a few spoonfuls. Another secret is to heat the container where it will go the pasta, so egg to cook before, but not too much.
If you need help for Italian recipes don't hesitate to ask me, with the risotto I'm very good. At dinner I prepared the risotto alla Milanese (Milan), with mushrooms, beef broth, saffron and very very much parmesan cheese.
Pasta carbonara is a recipe Romana (Rome) and your recipe is very similar to mine. I also use parmigiano because my children doesn't like pecorino cheese. I don't use garlic, but onion and for bacon I use the guanciale affumicato (smoked bacon), very similar to bacon but has a lot of pepper. For every 100 grams of spaghetti I use an egg, but if (for example) use three eggs, only one is entire, the other two use only the yolk, so the paste is more "yellow". Sometimes (not always) I also use single cream (not that sweet but salty obviously), just a few spoonfuls. Another secret is to heat the container where it will go the pasta, so egg to cook before, but not too much.
If you need help for Italian recipes don't hesitate to ask me, with the risotto I'm very good. At dinner I prepared the risotto alla Milanese (Milan), with mushrooms, beef broth, saffron and very very much parmesan cheese.
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AnthonyCordova
By suffering, learning
Yeah, our recipes do sound fairly similar. I'll take note of your little tips. I still don't know what "single cream" is here at home; every time I compare creams, the percentage of fat in the cream is different here at home in the states than the "single cream" or "double cream" commonly found in Europe (or so I'm told). I don't know what difference that would make in recipes that call for single cream. Maybe not much at all. But when I look things up online the percentage of fat definitely doesn't match up with anything we have here. A minor point only.
Thank you for your offer of help! I will keep you in mind when I'm planning on cooking something Italian and I need assistance (there are lots of things I'm still learning how to do right. I don't have a lot of experience with many kinds of dishes yet). Your Milanese risotto sounds delicious by the way. And thanks for that useful link; I will study it carefully.
quick question: do you speak Sardinian (or another local language) as well Italian too? You're the first person I've met from Sardegna.
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janas
Bangel in the soul
Yes, "Single cream" isn't right word. I don't know how to explain it. There is whipped cream for dessert (the one that you put on cakes) and there is the salty cream that I use in a lot of recipes. It really isn't salty, taste it's pretty neutral, and I think the description that best fits is "Cooking cream"
I speak Italian, which is our official language and it's the language I use the most, but I speak Sardinian too, though rarely. The Sardinian language is very old and is (still) very similar to Latin, Spanish and Portuguese (all Romance languages) Sardinian is very nice to hear, very musical. But if I am in Rome or in any other part of Italy, of course, I speak Italian, because others would not understand what I say, a bit like happens here with you on BB, when I try to explain my strange theories in English language 🙂 In high school I studied French and Spanish as a foreign language, but not English (unfortunately) Besides the Sardinian language, I don't know any other local language (as Tuscan or Sicilian or Ligurian etc...)
I speak Italian, which is our official language and it's the language I use the most, but I speak Sardinian too, though rarely. The Sardinian language is very old and is (still) very similar to Latin, Spanish and Portuguese (all Romance languages) Sardinian is very nice to hear, very musical. But if I am in Rome or in any other part of Italy, of course, I speak Italian, because others would not understand what I say, a bit like happens here with you on BB, when I try to explain my strange theories in English language 🙂 In high school I studied French and Spanish as a foreign language, but not English (unfortunately) Besides the Sardinian language, I don't know any other local language (as Tuscan or Sicilian or Ligurian etc...)
Nix
🤪
thetopher
Member of the Church Of Faith
Pancakes with syrup, chopped bananna's, chocolate chips and whipped cream. 🙂
Such an unhealthy lunch. Ah, well...
Such an unhealthy lunch. Ah, well...
AnthonyCordova
By suffering, learning
Mcfly311
"Route 666"
Airam
Zen baby.
Mcfly311
"Route 666"
thetopher
Member of the Church Of Faith
AnthonyCordova
By suffering, learning
ugghh...rolling out of bed from a hard night of....you know. Coffee is not supposed to be good for a hangover (simply water is best) but a stiff cup of joe is my tradition for these kinds of things. I think I'll make an omelette.
Fuffy
Really ? I find that coffee is quite good at curing hangovers.
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