[Sca-cooks] Pasta Carbonara and Eggs Benedict
Huette von Ahrens
ahrenshav at yahoo.com
Wed Dec 23 04:21:24 PST 2009
If we are going to pick at nits, the name really should be Pasta alla Carbonara, and you forgot black pepper in your list of ingredients. It is a must.
--- On Wed, 12/23/09, Antonia di Benedetto Calvo <dama.antonia at gmail.com> wrote:
> From: Antonia di Benedetto Calvo <dama.antonia at gmail.com>
> Subject: Re: [Sca-cooks] Pasta Carbonara and Eggs Benedict
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Wednesday, December 23, 2009, 1:48 AM
> Stefan li Rous wrote:
> > Okay, many of us have heard Adamantius' rant about
> Caesar Salad Dressing and Alfredo Sauce, but I'll volunteer
> to (briefly) stick my head out from behind this six inches
> of reinforced concrete and ask "What is the problem with
> pasta carbonara and eggs Benedict? And what are each of
> these supposed to be like? I think I like, at least, pasta
> > I'm assuming there aren't any dishes like these in
> medieval menus.
> They're just terms that people misapply with gay abandon.
> Pasta carbonara *should* be pasta with eggs, guanciale, and
> pecorino romano cheese, (or some slight variations) but in
> New Zealand, the name has been so badly misused for so long
> that people here mostly think it means pasta with cream and
> Eggs Benedict means split toasted muffin topped with ham or
> bacon, poached egg, and hollandaise sauce. People
> misuse the term to describe several other things, making
> substituions willy-nilly. A split bagel with poached
> egg, salmon, and rocket, for example, is not Eggs Benedict.
> -- Antonia di Benedetto Calvo
> Habeo metrum - musicamque,
> hominem meam. Expectat alium quid?
> -Georgeus Gershwinus
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