Pasta Carbonara

[chrislehrer]

Some places in Chicago won't put ketchup on a hot-dog even if you ask for it

That's not about authenticity, that's a moral issue.

 

[Seoul Food]

I remember reading somewhere about the statistics of how adults tend to prefer mustard on hot dogs and kids prefer ketchup.

 

[chrislehrer]

There's a Mike Royko column on the subject...

And a slightly later Royko re-take on the same subject...

Which should answer the question right there.

In short:

"...if someone wants to put ketchup on a hot dog and actually eat the awful thing, that is their right. It is also their right to put mayo or chocolate syrup or toenail clippings or cat hair on a hot dog. Sure, it would be disgusting and perverted, and they would be shaming themselves and their loved ones. But under our system of government, it is their right to be barbarians."

 

[brianshaw]

[SIZE=18px]french fries[/SIZE] ...

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We have a similar collection. They never get lost because we always forget to use them. Next party... I’m putting out a couple of rolls of blue painter tape!

 

[mike9]

Reminds me of this - but personally Meat sauce, minced onion and mustard are all I'll put on a hot dog . . . and it has to a natural casing dog at that.

 

[mike9]

I used to be able to get smoked guanciale locally, but now I use bacon mostly. I'm more of a purist when it comes to Carbonara - pork, eggs+egg yolk, pasta, sheep's milk pecorino romano and heavy on the black pepper. It's really a simple dish.

 

[brianshaw]

I use pancetta when I can’t get/afford guanciale.

 

[Iceman]

YES ... I agree.

Pancetta would have been my choice too ... if they had any. ... I wasn't gonna go shopping around.

 

[Iceman]

Jon Stewart makes that little pitch in Chicago ... and he doesn't last 30-seconds. At least a dozen people would fight over the chance to give him a Sicilian necktie. That NewYork piece of cardboard and ketchup is what you all deserve in that heathen city. ... We're finished talking'. ​

 

[mike9]

Hey . . . Gobbaghoo . . . fugetaboutit Homeboy we got yer back.

I'm from Motown - we got a different kind of pizza. I make it at home now (Ghent, NY).

 

[burnt bager]

These are the ingredients for the "true" dish. ... Very simple. Originally it calls for guanciale, but based on price and availability I went with capicola. ​

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These are what I added to jack it up. As I tell others ... "You don't have to like it ... You can eat somewhere else if you choose.".
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Yeah ... the prosciutto might be overkill. But again ... it's My dish. Romano is the cheese of the area this dish comes from, but I 50/50'd it with parmesan based on the overall saltiness of the flavors involved.​

I though when I saw this part; I though OMG this is the over kill, but when you served it, you served it as a kind of a side disk (like a salad garnesh). So no good job!

Do you make your own pasta at any stage?

 

[Iceman]

NO ... I do not make my own pasta. There are far too many good pastas available, both dried and fresh, that I do not spend time and effort trying to make it any better. ... If You however enjoy making your own pasta ... I'm happy for you. Knock yourself out. I'm not all that interested in doing it myself.

Now to qualify my statement just a little bit ... YES ... I can and have made fresh pasta. It's my choice not to. ​

 

[burnt bager]

That meal actully looks like a full blown meal with the extras that you put on it. the extras is like a starter

Have you considered serving that extra sause you made up on the side of the plat or in a bowl with the fancy bacon you cooked crumpled over the top of it and served with a tortilla and maybe a hint of spiced herbs as well?

Bit of a cheeky question, but how much do you charge for that dish?

 

[mike9]

I made some tonight as I am tired of "cooking" and I smoked sausage today. 5oz of dry pasta, two egg yolks + one whole egg + four slices of bacon + freshly grated sheep's milk Pecorino Romano + lots of pepper = creamy and unctuous comfort food.

 

[french fries]

That looks delicious Mike.

 

[mike9]

Thank you - it's a dish I really enjoy making and the technique is not difficult to master.