What did you eat last night for dinner?

[mgm9128]

Paella

 

[erictheobscure]

soccarat money-shot plz

 

[mgm9128]

Saumon froid à la parisienne

 

[mgm9128]

Poularde á la Basquaise

 

[ehkay]

What is the lattice?

 

[mgm9128]

The skin.

 

[mgm9128]

Lobster with stuffed zucchini blossoms

 

[sonick]



i was eaten the chicken the last night in dinner........

did you like it, the chicken?

 

[foodguy]



i was eaten the chicken the last night in dinner........

sometimes you bite the bear and sometimes the bear bites you. sometimes you eat the chicken ...

 

[Piobaire]

I made some truly awesome lamb bacon this week:

Spoiler

I plan to make carbonara with some of it over the weekend. Now I know because I'm going to use lamb bacon lardon I've already bastardized it but what's the usual list of ingredients? Eggs or only the yolk? Going with Parm Reg that I'll grind fresh, lots of black pepper...but I want to toss some garlic in. Garlic a no-no?

 

[b1os]



I made some truly awesome lamb bacon this week:

Spoiler

I plan to make carbonara with some of it over the weekend. Now I know because I'm going to use lamb bacon lardon I've already bastardized it but what's the usual list of ingredients? Eggs or only the yolk? Going with Parm Reg that I'll grind fresh, lots of black pepper...but I want to toss some garlic in. Garlic a no-no?

Have a look at Marcella's recipe. You sauté some garlic in olive oil, then discard the garlic, add the bacon etc.

 

[alexg]

I usually do about half egg yolks and half whole eggs, and leave a little pasta water in it then cook it in the pan I cooked the guanciale in at a very low heat for a minute or two.

 

[b1os]



I usually do about half egg yolks and half whole eggs, and leave a little pasta water in it then cook it in the pan I cooked the guanciale in at a very low heat for a minute or two.

You cook the egg...........????

 

[alexg]

Not cook it, just kind of thicken it slightly so it sticks to the pasta. When I say low heat, I mean like 1.5/10 on an induction burner. It comes out better this way to me than if I just throw raw egg over pasta.

 

[b1os]

Try using less egg next time. The residual heat of the pasta should thicken it plenty.