[Sca-cooks] Pasta (alla) Carbonara

Ian Kusz sprucebranch at gmail.com
Thu Dec 24 23:12:13 PST 2009

Here I thought that pasta carbonara or beef carbonara was pasta or beef that
had been fired out of a cannon; which was why the pieces were so small....or
maybe the cook just went a little crazy with the big chopper.....he did look
a little wild, coming out of patrol car....

On Thu, Dec 24, 2009 at 3:39 PM, emilio szabo <emilio_szabo at yahoo.it> wrote:

> << So which dish would you rather eat?  Pasta charcoal?  Or Pasta in the
> style of charcoal workers? >>
> You certainly did not mean, that 67.100 English language websites using
> "Pasta carbonara" do not speak about the dish we all know but rather about a
> new, hitherto unheard of dish you prefer to call "Pasta charcoal", didn't
> you?
> I am sorry if my point, I was trying to make, came out wrong. All I was
> trying to say is something like this: it seems to me, that in English, many
>  people refer to the dish in question by using  "Pasta carbonara" (as far as
> I can see, there are more of these people on the English language web than
> people using "Pasta alla carbonara").
> I regret, if  all these people hurt your feelings and associations about
> pasta and charcoal ("visions of burnt pasta"). Perhaps you could ask the
> guys running the internet to replace "Pasta carbonara" by "Pasta alla
> carbonara" ... ;-)
> Emilio, back from dinner, including a splendid Bresaola antipasto ...
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Ian of Oertha

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