Serene -- 42 Magazine, celebrating life with meaning. Issue 2 is here! http://42magazine.com
"I tend to come down on the side of autonomy. Once people are grown up, I believe they have the right to go to hell in the handbasket of their choosing." -- Pat Kight, on alt.polyamory
In article <7lduesF3def7...@mid.individual.net>, Serene Vannoy <ser...@serenepages.org> wrote:
> I highly recommend both Ruth Reichl's carbonara recipe (at > http://www.ruthreichl.com/?ID=3 ) and substituting prosciutto for the bacon.
I like this dish. I usually make it with bacon, but any small pieces of meat work. Whatever is in the fridge. If the meat is already cooked, it just needs warming up, so I'd toss it in after the garlic. You'll also need some oil to cook it in, then. I use olive oil.
On Wed, 04 Nov 2009 22:44:37 GMT, notbob <not...@nothome.com> wrote: >On 2009-11-04, Serene Vannoy <ser...@serenepages.org> wrote: >> I highly recommend both Ruth Reichl's carbonara recipe (at >> http://www.ruthreichl.com/?ID=3 ) and substituting prosciutto for the bacon.
>Why not sub pancetta?
>nb
Maybe she already has prosciutto and not pancetta? LOL.
You can fix an artichoke for me any day, Kiddo. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Who Said Chickens Have Fingers? 10-30-2009
I don't think proscuitto should be sauteed. Warmed at the last minute slightly, but not sauteed. At $6/lb was it really proscuitto? Where did you buy it? I'll head there tomorrow. We like this pasta recipe with proscuitto or any dry cured ham and rocket lettuce. http://www.videojug.com/film/how-to-make-spaghetti-with-prosciutto-an....
> This sounds and looks really good Serene! :-) > I especially like this plated shot.
> I'm wondering how this would go with some of that twisty tr-color pasta > instead of spaghetti noodles? Or some shells... ;-d
I'd be a little leery, and would suggest trying a small amount first. The only cooking the egg gets is from the heat of the pasta. It coats the spaghetti with a thin layer of cooked egg. If a glob of egg gets caught inside the pasta, it might not cook enough.
-- Dan Abel Petaluma, California USA da...@sonic.net
Serene Vannoy wrote: > I highly recommend both Ruth Reichl's carbonara recipe (at > http://www.ruthreichl.com/?ID=3 ) and substituting prosciutto for the > bacon.
notbob wrote: > On 2009-11-04, Serene Vannoy <ser...@serenepages.org> wrote: >> I highly recommend both Ruth Reichl's carbonara recipe (at >> http://www.ruthreichl.com/?ID=3 ) and substituting prosciutto for the bacon.
> Why not sub pancetta?
No reason not to, but I had six-dollar-a-pound prosciutto in the fridge.
Serene
-- 42 Magazine, celebrating life with meaning. Issue 2 is here! http://42magazine.com
"I tend to come down on the side of autonomy. Once people are grown up, I believe they have the right to go to hell in the handbasket of their choosing." -- Pat Kight, on alt.polyamory
>>> You can fix an artichoke for me any day, Kiddo. >> We love them around here. I could eat them every day.
>> Serene
> Mmmm... So could I! I've tried to grow them but have not been > successful. ;-(
I hear they're a lot of work to grow. We get them cheaply here, but it would be pretty cool to walk into the backyard (if we had one) and just pick some!
> >>> You can fix an artichoke for me any day, Kiddo. > >> We love them around here. I could eat them every day.
> >> Serene
> > Mmmm... So could I! I've tried to grow them but have not been > > successful. ;-(
> I hear they're a lot of work to grow. We get them cheaply here, but it > would be pretty cool to walk into the backyard (if we had one) and just > pick some!
> Serene
They are not cheap here, at all! -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
>>>> You can fix an artichoke for me any day, Kiddo. >>> We love them around here. I could eat them every day.
>>> Serene
>> Mmmm... So could I! I've tried to grow them but have not been >> successful. ;-(
> I hear they're a lot of work to grow. We get them cheaply here, but it > would be pretty cool to walk into the backyard (if we had one) and just > pick some!
> Serene
I used to grow them down here in Sandy Eggo. It took a while before the first crop came in but they were easy to grow. I'm no gardener so they must have liked the area. I also tried asparagus which also take a couple of years before the first crop. I harvested some but they took a lot of room and a LOT of water. The artichokes were very successful and I am sorry I had to remove them to make room for a patio.
> notbob wrote: > > On 2009-11-04, Serene Vannoy <ser...@serenepages.org> wrote: > >> I highly recommend both Ruth Reichl's carbonara recipe (at > >> http://www.ruthreichl.com/?ID=3 ) and substituting prosciutto for the bacon.
> > Why not sub pancetta?
> No reason not to, but I had six-dollar-a-pound prosciutto in the fridge.
When you cooked it up, did it have a fishy flavor? That's what I noticed when I tried to fry some of the really cheap German prosciutto from Trader Joe's.
Mark Thorson wrote: > Serene Vannoy wrote: >> notbob wrote: >>> On 2009-11-04, Serene Vannoy <ser...@serenepages.org> wrote: >>>> I highly recommend both Ruth Reichl's carbonara recipe (at >>>> http://www.ruthreichl.com/?ID=3 ) and substituting prosciutto for the bacon. >>> Why not sub pancetta? >> No reason not to, but I had six-dollar-a-pound prosciutto in the fridge.
> When you cooked it up, did it have a fishy flavor?
No, not at all.
> That's what I noticed when I tried to fry some of > the really cheap German prosciutto from Trader Joe's.
> > When you cooked it up, did it have a fishy flavor?
> No, not at all.
> > That's what I noticed when I tried to fry some of > > the really cheap German prosciutto from Trader Joe's.
> Weird.
Not so weird. I assume it's because the pigs are being fed fish meal as a cheap protein source. As long as you don't cook the prosciutto, you don't notice the flavor. I remembered the brand, it's Stockmeyer's.
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