/ck/ - Food & Cooking

[Anonymous No.13743210]

Why is carbonara the one dish italians go the most apeshit if you get it wrong?

[Anonymous No.13743215]

>>13743210
I always use too much cream.

[Anonymous No.13743220]

>>13743210
https://www.youtube.com/watch?v=bnZ_70XyVAk

[Anonymous No.13743224]

>>13743215
stop using cream you fucking lazziale

[Anonymous No.13743254]

I've heard many Italians say that you can do whatever the fuck you want with a pasta dish but if it differs from the actual recipe you shouldn't call it ''carbonara''.

[Anonymous No.13743259]

>>13743210
The one dish?

[Anonymous No.13743308]

I prefer my pasta carbonara with lots of mayonnaise

[Anonymous No.13743337]

>>13743308

[Anonymous No.13743348]

>>13743254
https://i.4cdn.org/gif/1583349770619.webm

[Anonymous No.13743358]

>>13743210
Well i guess if someone can't make moose in chanterelle stew or make pan fried arctic char just right i would be really upset :D

[Anonymous No.13743365]

>>13743210
https://www.youtube.com/watch?v=3AAdKl1UYZs
except i dont use toxic teflon and keep the bacon fat

>>13743254
just like any other recipe
only retards think they can change a named recipe and call it the same
like this one https://www.youtube.com/watch?v=NI68bzYp7eo

[Anonymous No.13743539]

Cacio e Pepe seems to be one that people fuck up more, and I have no clue as to how. Its cheese and pepper for fucks sake

[Anonymous No.13743560]

>>13743308
bastardi

[Anonymous No.13743636]

>>13743210
Because it was invented by prostitutes.

[Anonymous No.13743665]

>>13743210
I use pancetta, parmigiano, pecorino, black pepper, 3 egg yolks and nothing else. Am i doing it right bros?

[Anonymous No.13743710]

>>13743665
guanciale is the one you should use, but pancetta is an acceptable replacement (good guanciale is expensive)

[Anonymous No.13743726]

>>13743210
It’s like kraft dinner, you need to do everything perfect to get it to look good and not like crap

[Anonymous No.13743731]

>>13743636
Wrong dish.
Retard.

[Anonymous No.13743825]

>>13743710
i can't find guanciale here

[Anonymous No.13743855]

>>13743825
Do pigs just not have cheeks in your country or something?

[Anonymous No.13743881]

>>13743855
You can't find it in the US, the butchers probably grind it for sausage. You can get pancetta though.

[Anonymous No.13744142]

>>13743881
>amerifats don't know good food
color me surprised

[Anonymous No.13744315]

Just a thesis, but i would assume it's a cheap food they can manage to cook more often than other typicall italian food. Spaghetti allows to be served with different sauces aswell, so they had that so much served by their mothers, they associate the food with their childhood memories. And no one wants to see someone trying to achieve the same state and be proud of it when they fail in the eyes of an italian person. That's why they take it personally.

[Anonymous No.13744350]

thankfully italians will be a thing of the past after corona-chan is through with them

[Anonymous No.13744843]

>>13743881
Smoke pork jawl can be found cheaply. It is the same shit right?

[Anonymous No.13744866]

>>13744843
Where? I've lived all over the midwest and the south and never seen it.

[Anonymous No.13745338]

>>13743220
babish BTFO

[Anonymous No.13745585]

>>13744866
go to a butcher

[Anonymous No.13745596]

>>13744866
my local kroger carries blocks of jowl bacon and it's pretty good

[Anonymous No.13745604]

>>13743215
you're not supposed to use any you dumb fucking mutt

[Anonymous No.13745689]

>>13743215
>using any cream at all
kys

[Anonymous No.13746403]

>>13743539
its really fucking tasty too

[Anonymous No.13746427]

>>13743358
A very Canadian post.

[Anonymous No.13746491]

>>13743210
The only way you can fuck it up is not to add peas.

And of course don't forget to chup it up, but that goes without mentioning.

[Anonymous No.13746618]

ITT: Americans opine on foreign cuisine

[Anonymous No.13746748]

>>13743365
>That second vid

[Anonymous No.13746751]

>>13744142
Guanciale is kinda obscure anon. Cant really get it in western europe either.

[Anonymous No.13746962]

>>13743365
Are you unaware Teflon is already in your blood or is this a concern over more of it getting in there?

[Anonymous No.13747068]

>>13743220
>i would never expect this from de jamie de oliver
>he is usually such a good boy
>he usually cooks such the right way

[Anonymous No.13747129]

Why would you not use cream when you could very easily just add some cream?

[Anonymous No.13747137]

>add a clove of garlic to carbonara
>ayyy ayyy that's not like a-Mama used to make ayyy

Italians are so annoying with their food online

[Anonymous No.13747223]

>>13743210
Americans love missing the point
American carbonara is a completely different dish and yet they parade it as authentic, then they export lies and everyone gets the wrong idea about Italian food

[Anonymous No.13747253]

>>13743215
Masterful: 10/10.

[Anonymous No.13747263]

>>13743665
>>13743665
You're the hero /ck/ deserves, Anon. I like one egg white in the mix for texture. Also you might want to try using some kind of pasta.

[Anonymous No.13747267]

>>13746751
Go to a deli, you filthy plebe. I can get guanciale even in bongfuck nowhere.

[Anonymous No.13747284]

Absolutely fuck Italians. You make the dish, and it's not authentic because it's not dpo. You get the dpo ingredients, and it's still not authentic because you're not some falcon nosed retard and only Shitalians that come from a boot makes it authentic just like beak bitch noona used to make.

[Anonymous No.13747322]

>Mfw I put fresh parsely on my nara
>mfw I put crushed red pepe on too

And theres NOTHING you Mussolini's can do about it!

[Anonymous No.13747480]

>order spaghetti with marinara sauce
>get egg noodles with ketchup

[Anonymous No.13747831]

>>13743210
Because outside of Italy it has become "any pasta dish that doesn't have tomato in it", when the main part of the sauce is the egg. Once you use eggs, doing it with seafood or artichokes in Place of bacon/guanciale makes it still count as cerbonara. Hell, arguably sticking peas into it would, so as long as you use eggs.

[Anonymous No.13747850]

>>13743210
because wops are subhuman

[Anonymous No.13747917]

>>13743210
It's not Italians that get pissy, so much as it's people who's entire personality revolves around being Italian/part italian, and talk about how their nonna passed down this family recipe to them and how it's a secret, when she actually just read it on the side of a box of spaghetti 50 years ago and thought it was nice.

[Anonymous No.13747928]

>>13747267
Can't get it here in the netherlands. Only in some specialty shops in amsterdam, but generally not.

[Anonymous No.13748064]

>>13746427
Sorry north Swede, we eat a loot of moose, salmon and some char up here :D

[Anonymous No.13748727]

>>13747480
>You are in japan.

[Anonymous No.13749376]

>>13748064
Baserat som fan

[Anonymous No.13749543]

>>13743215
Quality b8, the wops can't handle this one.

[Anonymous No.13749571]

>>13743665
There's no need to use both parmigiano and pecorino. You use either one of those depending on taste and availability: pecorino is way saltier than parmigiano, while parmigiano has a more rounded flavour. The number of eggs is in function of how many portions you are making. The formula is 1 yolk or 1 entire egg (inb4 shitstorm on this), plus 1 yolk for each person.

[Anonymous No.13749643]

>>13743215
Low effort bait. Next time try with actual bait, like onions.

[Anonymous No.13749696]

>>13747137
Except garlic has a very strong flavor and changes the taste a lot

[Anonymous No.13749754]

>>13743220
Good 'ol Italia Squisata

[Anonymous No.13749846]

>>13743210
i can't hear what italians are saying without having to bow down, so i don't care.