Dining and Entertainment in ThailandWhat's new out on the town? Been anywhere good? Got a restaurant you want to recommend? Anywhere we should avoid going? Whether in Bangkok, or upcountry this forum is dedicated to everyday eating, drinking, and nocturnal entertainment.
Sponsored by : Oh My Cod! British Cafe. Khao Sarn Road.
We serve chips both potato and corn with dips in general
__________________
Too long in Exile, too long not singing my song.
Too long like a rolling stone, Too long in exile
Too long in Exile, baby you just arent my friend.
Too long in Exile my friend, Baby you can never go home again.
^agree. For a pre-intimate cocktail last night, I served potato chips, corn chips and Grissini bread sticks with the guacamole. For this evening's gala event, freshly cut bread (from Visage) for the pate, Carr's Table Water crackers for the cheeses, lots of chip varieties and freshly cut veggies for the dips. This year's dips include a Mexican chili dip (black beans, etc), the salmon dip (mentioned above), and a cucumber-yoghurt dip.
__________________
Majestically enthroned amid the vulgar herd....
Tomcat, do you have a good method for carbonara? My first attempts were gummy/dryish until I started adding cream -- but I've been told this is heresy.
I just had homemade carbonara tonight, and it was excellent as usual.
My father used to explain his secret to people, and from what I remember part of it is...
1. Try and use pancetta instead of bacon if you can
2. Drop the egg in just after you have added everything else to the pasta, right before you plate it basically...it will continue to cook on the still hot noodles as you stir it around.
I believe this helps with the consistency, as does the fat/oil from the pancetta you have cooked.
Don't use cream...it's like using ketchup for spaghetti sauce or putting cheese on your seafood pasta dishes...
It's just not done.
Hmmm..time for seconds, as this post has made me hungry again.
2. Drop the egg in just after you have added everything else to the pasta, right before you plate it basically...it will continue to cook on the still hot noodles as you stir it around.
That is the key, the last parmesan with the egg as well.
__________________
Too long in Exile, too long not singing my song.
Too long like a rolling stone, Too long in exile
Too long in Exile, baby you just arent my friend.
Too long in Exile my friend, Baby you can never go home again.
Don't use cream...it's like using ketchup for spaghetti sauce or putting cheese on your seafood pasta dishes...
It's just not done.
It's heretical, but it is done. Jamie Oliver and Michael Ruhlman both use cream in their carbonara (see ruhlman.com: Carbonara). Ruhlman says that the cream helps distribute the cheese, and only Reggiano is acceptable. Italians won't use cream, but they may be wrong in this case.
My current take is to warm the bowls, and, for each bowl, add two egg yolks, a tablespoon of cream, a tablespoon of the bacon fat, the reggiano, and lots of pepper, then add the hot pasta and reserved crispy bacon. Heresy tastes good.
There is no heresy in pasta sauce....there is only traditional and non-traditional. If it tastes good, throw it on the pasta.
Only if you're a natural in the kitchen. I'm not. And I also tend toward tradition. Mario Batali said in one of his cooking shows (loosely), "Why? I don't know. But it's tradition, and we don't mess with that." I liked that enough that I remember it today some years later.
But many dozens of bowls of carbonara have overcome my natural conservatism.
Cheers
Re: Oh My Tomcat!
