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Old 03-26-2013, 05:45 AM   #41
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Originally Posted by ragno nero cuocet View Post
My father is a great Milan fan... Every match against AC Milan is a terrible event for my mother...


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Originally Posted by ragno nero cuocet View Post
I have the perfect receipe to make a super Amatriciana!

I'll post it as soon as possible!

TY for the answer!
Waiting for it! Thanks ragno nero

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Luca mate for me the beauty of being a rugby fan is that you like Rugby and not a team.That is why the fans are not segregated and you can drink in the stadium without a hint of a problem.
You are ABSOLUTELY right, Bolas! There's no trace of hatred, and that is the right thing!
No hint of a problem, lots of pints of beer...
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Old 03-26-2013, 07:30 AM   #42
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*****##}>{>}

I have done a terrible mistake....

Italian word "GUANCIALE" have 2 different translations...

PILLOW and GUANCIALE...

Never try to put any pillow on carbonara...

AAHHAHAHAHHAHAHAHAH
I will make a note of that.
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Old 03-26-2013, 08:01 AM   #43
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Never put a pillow on a heated pan...

Please, never try this @ home...

And never try to slice it!!!
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Old 03-28-2013, 08:32 AM   #44
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You could use Bacos brand bacon bits, as they are made from flavored TVP (Textured Vegetable Protien, usually soy). That would give you a similar flavor, but you would loose the richness of the pork fat flavor. I think I'd also add some butter to add that rich flavor.

It wouldn't be authentic, but would taste pretty good.

Seeeeeeya; Chief Longwind of the North
Such is life, have to deal with the dietary restrictions on the daily bases. Thank you. I did not know one can fry those fake bacon bits.
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Old 03-28-2013, 10:08 AM   #45
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Such is life, have to deal with the dietary restrictions on the daily bases. Thank you. I did not know one can fry those fake bacon bits.
Frying wont hurt them, but hopefully, they are simply placed onto the pasta, and the steam and moisture will soften them to a meaty texture.

Seeeeeya; Chief Longwind of the North
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Old 03-28-2013, 10:46 AM   #46
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Carbonara, recipe from Rome, Italy Hi all! I am an italian amateur cook from Rome, Italy. I want to learn English, so I have decided to start writing here some italian recipes to check my English level... I'll show to anyone 100% original italian recipes and I'll try to reply to all your questions, so I hope you'll correct my mistakes... I want to start with the number 1 typical Roman recpie: CARBONARA! 4 persons 400gr italian pasta (I prefer "mezze maniche", but this kind of dish is usually prepared with "spaghetti") 150gr. guanciale (You'll read a lot of recipes where someone uses bacon: THIS IS ABSOLUTELY WRONG!!! Never try this @ home...) pepper 100gr. pecorino (as for guanciale and bacon, NEVER USE PARMIGIANO: the pecorino's flavour is stronger, and it highlliths guanciale!) 5 eggs (4 egg yolks and 1 entire) 1 Take a pot and put inside wather, and start to heat it 2 Take the guanciale, slice it to obtain 5x1 cm pieces, put it in a large pan and start to heat it. Never use oil! Guanciale will become transparent and will release self-produced oil when it will be cooked! Fire have to be high and guanciale have be crisp! 3 Take the eggs (yolks and the entire) and start to shake it in a small container. You have to shake eggs for 5 minutes: it will be prepared when you start to see little bubbles all over the cream (:wink:) 4 Add pecorino, pepper to the obtained cream and continue to shake for 5 minutes. The result does not have lumps! It should appear as a cream! You can use a mixer to do it. 5 Add guanciale (with the obtained oil) to the cream and mix slowly with a spoon. 6 Put pasta in the wather (wather have to boli!!!). Take pasta very "al dente", drain pasta and put it in the cream container. Start to mix pasta and cream for 3 minutes: don't worry if, at the start of this operation, cream will remain on the bottom of the container! If you mix it for 3/5 minutes, taking the cream from bottom to top with a spoon and a fork, it will fix to pasta in a perfect way! Tip: NEVER TRY THIS OPERATION ON THE FLAME! It will be accompished with no other heat source than the pasta! We wont to obtain a carbonara, not pasta and omelette... This will be the result! If you want, you can add pepper and pecorino to exalt a little more the indistinguishable carbonara flavour. Do not be stingy with pepper!!! I hope you enjoy! PS: my English is terrible... PPS: I'll try to answer to all your questions! PPPS: I hope to put picture ASAP to show you all these steps. 3 stars 1 reviews
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