Home | Community | Message Board


This site includes paid links. Please support our sponsors.


Welcome to the Shroomery Message Board! You are experiencing a small sample of what the site has to offer. Please login or register to post messages and view our exclusive members-only content. You'll gain access to additional forums, file attachments, board customizations, encrypted private messages, and much more!

Shop: Kraken Kratom Red Vein Kratom   Unfolding Nature Unfolding Nature: Being in the Implicate Order   PhytoExtractum Kratom Powder for Sale   Bridgetown Botanicals CBD Concentrates

Jump to first unread post Pages: 1
OfflineLiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 8 months, 23 days
What to add to Carbonara
    #4644695 - 09/11/05 01:39 AM (18 years, 6 months ago)

I don't want to make it nasty tasting or alter much of the texture.

Just wondering what I could add to spagetti carbonara in order to perhaps make it a more filling meal.

I already use pancetta and occasionally chicken breast meat in strips.

But aside from this, is there anything else I can add?


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

Extras: Filter Print Post Top
InvisibleBi0TeK
elephant man

Registered: 11/07/02
Posts: 3,002
Loc: Yorkshire Moors, Great Br...
Re: What to add to Carbonara [Re: LiquidSmoke]
    #4646037 - 09/11/05 12:55 PM (18 years, 6 months ago)

What about using seafood instead of pancetta?

Small chunks of cod, salmon, shrimp etc.

--------------------



--------------------
PROMOTE BACTERIA. THEY'RE THE ONLY CULTURE SOME PEOPLE HAVE.

Extras: Filter Print Post Top
OfflineLiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 8 months, 23 days
Re: What to add to Carbonara [Re: Bi0TeK]
    #4647289 - 09/11/05 06:55 PM (18 years, 6 months ago)

shrimp would probably work.


I have another question though.

So you only use the egg whites when making the sauce, correct? Or do you use the whole egg.

I've seen Batali's recipe, it's sort of unorthodox.

Instead of making the sauce first, he just adds the egg whites, cheese and pepper into the pasta/pancetta, and then when he's serving it he makes a nest out of the pasta and drops an egg yolk into each serving.

It looks interesting...


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

Extras: Filter Print Post Top
Invisibledaussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
Re: What to add to Carbonara [Re: LiquidSmoke]
    #4648431 - 09/11/05 10:59 PM (18 years, 6 months ago)


Like that? I followed mario batali's recipe, and even made my own guanciale, cured hog jowls. It was very tasty. Its a very rich dish, and I have seen people add green peas into it. I don't know how traditional it is, but I like it the way it is.

Extras: Filter Print Post Top
Invisiblechinadoll
there
 User Gallery

Registered: 10/05/02
Posts: 1,118
Loc: dark side of terrapin
Re: What to add to Carbonara [Re: daussaulit]
    #4648738 - 09/12/05 12:09 AM (18 years, 6 months ago)

here's my recipe. It's always filling.

1 lb bacon
1 lb prosciutto (sliced thick)
2 tbsp finely chopped onions (I usually don't use them)
2/3 cup dry white wine
1 cup heavy cream
1 cup half and half (use milk if you have a cholesterol problem)
1/2 cup Parmesean cheese
1 egg yolk
1 lb fresh fettucine
2 sticks unsalted butter
extra grated cheese and black pepper (optional)

Bring salted water to a boil.
In a frying pan or microwave, cook bacon and cut/crumble it.
Melt butter in large sauce pan. Saute onions until translucent. Add bacon and prosciutto. Cook on low heat for a few minutes. Stir in wine, bring to a boil for about 5 minutes. Keep stirring.
Add cream and milk return to a low boil. Add Parm cheese. Keep warm.
Once water is boiling add pasta.
Once pasta is done (5-6 minutes) drain well in a colander
add sauce to pasta
add egg yolk to pasta
toss until thoroughly combined

Enjoy!!!


--------------------
Just a little nervous from the fall.

Extras: Filter Print Post Top
OfflineLiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 8 months, 23 days
Re: What to add to Carbonara [Re: daussaulit]
    #4651230 - 09/12/05 04:47 PM (18 years, 6 months ago)

Quote:

daussaulit said:

Like that? I followed mario batali's recipe, and even made my own guanciale, cured hog jowls. It was very tasty. Its a very rich dish, and I have seen people add green peas into it. I don't know how traditional it is, but I like it the way it is.




yeah something like that.

Although i'd expect more of a liquidy/greater volume of sauce. Does the cheese and egg white mixture tend to just cook like scrambled eggs? that's what i'm sort of worried about. would I add cream to make it more of a sauce?


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

Extras: Filter Print Post Top
Invisibledaussaulit
Forgetful

Registered: 08/06/02
Posts: 2,894
Loc: Earth
Re: What to add to Carbonara [Re: LiquidSmoke]
    #4652676 - 09/12/05 09:56 PM (18 years, 6 months ago)

well, usually I add pasta water to the sauce to thin it out a bit, but I accidentally oversalted it, so I couldn't use any. Also, if you mix around the yolk, it makes it more saucy.

Extras: Filter Print Post Top
Invisiblesoochi
Chef
 User Gallery

Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
Re: What to add to Carbonara [Re: LiquidSmoke]
    #4670655 - 09/16/05 04:31 PM (18 years, 6 months ago)

the whole egg (or sometimes just the yolk) is traditionally used. carbonara, at least in this traditional sense isn't known for being filling, as with most true italian dishes, the pasta is the star and the condimento enhances the pasta much like a dressing for salad. I like to poach my eggs for carbonara with the yolk still very runny, and some of that guanciale or pancetta


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

Extras: Filter Print Post Top
OfflineLiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 8 months, 23 days
Re: What to add to Carbonara [Re: soochi]
    #4673484 - 09/17/05 09:28 AM (18 years, 6 months ago)

heheh i was waiting for you to post in my thread.


so when you poach the egg, do you just add it to the pasta before yo userve it? or do you still whisk it in with the parmesian cheese?


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

Extras: Filter Print Post Top
InvisibleGabbaDjS
BTH
 User Gallery

Registered: 04/08/01
Posts: 19,682
Loc: By The Lake
Re: What to add to Carbonara [Re: LiquidSmoke]
    #4682690 - 09/19/05 04:03 PM (18 years, 6 months ago)

Damn... Now Ive got to try this...


How do I prepair the meat? What kinda meat is it? I remember an origional post with pics of the cureing of the meat and the the final product. Great post.

Now I must try this so post a few recipies for me...


--------------------
GabbaDj

FAMM.ORG             

Extras: Filter Print Post Top
OfflineLiquidSmoke
My title's cooler than yours DBK

Registered: 09/04/01
Posts: 25,335
Loc: S.A.G.G.Y.B.A.L.L.S.
Last seen: 8 months, 23 days
Re: What to add to Carbonara [Re: GabbaDj]
    #4682907 - 09/19/05 04:57 PM (18 years, 6 months ago)

I'll just show you how I do it.


I first prepare the sauce, although I let it sit.

A cup or so of grated parmesian cheese, 3-4 eggs, and about 3/4th a cup of heavy cream. Traditionally no cream is used, but I've personally found it nicer to have a creamy sauce.

Whisk this together fairly thoroughly. I also add in about a table spoon of fresh minced basil.


In a hot skillet, throw in some chopped bacon/pancietta, or a mix of the two. I use about 4-5 slices of bacon (no pancietta around here). Let it brown a bit.

Then I add 1 minced clove of garlic, along with chopped chicken breast meat.

Boil up and cook some spagetti, although almost any kind of pasta works, I've used penne and fetuccini before.

Once the chicken and bacon mixture has cooked through, turn off the heat under it, poor in the egg/milk sauce. Stir this around MAKE SURE THE HEAT IS OFF because you do'nt want the eggs to scramble. Add like a table spoon or two of black pepper, to taste.

THen when the pasta's done cooking throw it into the skillet with the sauce/meat, turn it over low heat and just mix it around untill all the pasta is coated with sauce.


Serve it in a bowl. I like to garnish it with some chopped chives, I saw Giada on Food Network do this, and it did seem to add a bit of flavor to it.


It's a very hardy dish, depending on how you make it. The texture of the sauce is what's critical. I've already fucked up twice (first time too thick, second time, too much cream). You want the sauce mixture to be liquid, yet thick enough where you can still see lumps of grated cheese.


Anyhow, I'm going to go back to the store, buy some more eggs, bacon (or pancietta if they have it) and experiment around some more. I want to try soochi's poached egg method.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

Extras: Filter Print Post Top
Invisiblesoochi
Chef
 User Gallery

Registered: 08/13/02
Posts: 2,420
Loc: The Richest County
Re: What to add to Carbonara [Re: LiquidSmoke]
    #4702343 - 09/23/05 08:06 PM (18 years, 6 months ago)

nope, right on top with a little salt and pepper and some cheese. the runny yolk makes its own sauce.


--------------------
Wee, sleeket, cowran, tim'rous beastie,
O, what panic's in thy breastie!
Thou need na start awa sae hasty,
Wi' bickering brattle!

Extras: Filter Print Post Top
Jump to top Pages: 1

Shop: Kraken Kratom Red Vein Kratom   Unfolding Nature Unfolding Nature: Being in the Implicate Order   PhytoExtractum Kratom Powder for Sale   Bridgetown Botanicals CBD Concentrates


Similar ThreadsPosterViewsRepliesLast post
* Courgette Carbonara - well sort of kind of not really Noetical 320 3 09/19/10 08:43 PM
by soochi
* Spaghetti Carbonara - my easy and best recipe evenlock 518 1 09/04/13 08:12 AM
by GoldenEye
* When do I add my chicken sauce/glaze freddurgan 884 2 09/28/05 12:54 PM
by soochi
* high energy just add water foods? kadakuda 1,857 18 10/27/04 03:33 AM
by kadakuda
* experimental cuisine boO 389 0 12/12/04 09:36 AM
by boO
* Vetri: Degustation LiquidSmoke 741 6 06/04/09 09:08 AM
by gema
* Guanciale! *updated* daussaulit 2,005 11 10/22/04 12:52 PM
by daussaulit
* BAKED ZITI WITH SPICY PORK AND SAUSAGE RAGU sucklesworth 1,986 8 01/04/07 08:43 AM
by sucklesworth

Extra information
You cannot start new topics / You cannot reply to topics
HTML is disabled / BBCode is enabled
Moderator: trendal, geokills, feevers
1,586 topic views. 0 members, 2 guests and 1 web crawlers are browsing this forum.
[ Show Images Only | Sort by Score | Print Topic ]
Search this thread:

Copyright 1997-2024 Mind Media. Some rights reserved.

Generated in 0.026 seconds spending 0.007 seconds on 14 queries.