- Joined
- Oct 5, 2006
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There isn't, lol.
Looks yummy though.
My cheese from Murray’s arrived! Hard to tell from the photo, but these are all 1/2 lb each except for the smoked mozzarella, which is 1 lb.
Clockwise from 12:00 o’clock:
1. Smoked Gouda to be eaten with crostini and crackers
2. 6-month aged Pecorino for spaghetti carbonara
3. English cheddar for cheese straws
4. Parmesan Reggiano for general cooking
5. 5-year aged Parm for eating with aged balsamic vinegar
6. Smoked mozzarella for salads
7. Delice de Bourgogne for crostini and crackers
mmmmmmm looks so yummy. me wants! I use Reggiano in my carbonara.
I think I’m going to do a combination of both pecorino and Parmesan. I figure you can’t go wrong with more cheesy goodness in carbonara!
For sure. Do you use crème in yours?
I haven’t made it before! This will be my first time. The recipe I’m using just has egg yolks, guanciale, Parm, Pecorino, spaghetti, and pepper.
My cheese from Murray’s arrived! Hard to tell from the photo, but these are all 1/2 lb each except for the smoked mozzarella, which is 1 lb.
Clockwise from 12:00 o’clock:
1. Smoked Gouda to be eaten with crostini and crackers
2. 6-month aged Pecorino for spaghetti carbonara
3. English cheddar for cheese straws
4. Parmesan Reggiano for general cooking
5. 5-year aged Parm for eating with aged balsamic vinegar
6. Smoked mozzarella for salads
7. Delice de Bourgogne for crostini and crackers
Sounds good. You can have it either "wet" or "dry". My old fav Italian restaurant didn't use any heavy crème but I like to add a 30cc or so. Delish either way.
I thought the smoked mozzarella was a baked potato
I’m using this recipe. Whenever I get to the part where he adds all the fat rendered from the guanciale, I can feel my arteries clog a lot.
I’m using this recipe. Whenever I get to the part where he adds all the fat rendered from the guanciale, I can feel my arteries clog a lot.
How was your carbonara?
Omg you little gem @natasha-cupcake
That looks fantastic!!!! And you got such a great colour!!!!
You've made my week!!! It's so rare to get someone try something completely random that I love so so so much!!!!!
And you even bought the leaves!!!! Squeeeeee!!!!!!
I've got a plant too!!!! We can be plant twinzies when you get yours!!!!!!
Hehe there is a Thai cafe in Sydney that has a giant flourishing pandan plant in their public bathroom!
Did you have any pandan left? You can extract and freeze the liquid. That's what I do when I get my hands on the leaves. I freeze 100ml portions of super green liquid because I'm too lazy to puree leaves all the time (or I can't access leaves)