[Sca-cooks] Pasta Carbonara and Eggs Benedict
Stefan li Rous
StefanliRous at austin.rr.com
Wed Dec 23 18:07:02 PST 2009
On Dec 23, 2009, at 7:21 AM, Huette von Ahrens wrote:
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.
Well, yes, if we were going to pick at nits, I agree that those would
be important. Except changing a non-dairy-farm dish made by tossing
ingredients together to cook in the residual heat of the cooked pasta
and meat into a dairy-farm dish of pasta with a cooked sauce applied
at service is not so much a nit as a land lobster.
It's not an addition begged by logic and the character of the dish is
Wow. Definitely not what I had come to know as "pasta Carbonara". I
still like what I've had, but would like to try these others some day.
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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