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Old 11-19-2008, 11:17 AM   #11
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It was Croma on Newberry Street.
That's only a few blocks from where I am sitting now. My office window looks down on Newbury St.

I have only been there once and wasn't that impressed. Now I know not to try it again.
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Old 11-19-2008, 12:49 PM   #12
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That's only a few blocks from where I am sitting now. My office window looks down on Newbury St.

I have only been there once and wasn't that impressed. Now I know not to try it again.
Sorry about the incorrect spelling of Newbury St.
Gorgeous area, we were very impressed. Too bad about Croma.
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Old 11-19-2008, 12:59 PM   #13
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I first learned to make carbonara from my chef instructor who was from Nice, France. Of course he taught us that it was made with cream. The cold cream was supposed to help make it easier to "not scramble the eggs" and to give it a rich flavour. Since I had been to many authentic Italian restaurants and it was one of my favourite dishes, I knew there was no cream and chalked it up to the fact the French use cream and butter in everything.

I make it myself sans cream and like many others here use the rendered bacon fat for flavour.

Recently I made it as we had in school, with cream, just for fun and was not happy with the way it turned out at all. It is creamless for me from now on.
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Old 11-19-2008, 02:05 PM   #14
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I first learned to make carbonara from my chef instructor who was from Nice, France. Of course he taught us that it was made with cream. The cold cream was supposed to help make it easier to "not scramble the eggs" and to give it a rich flavour. Since I had been to many authentic Italian restaurants and it was one of my favourite dishes, I knew there was no cream and chalked it up to the fact the French use cream and butter in everything.

I make it myself sans cream and like many others here use the rendered bacon fat for flavour.

Recently I made it as we had in school, with cream, just for fun and was not happy with the way it turned out at all. It is creamless for me from now on.
IMO the cream just makes it too heavy. There's already a lot of rich flavors with the egg and guanciale/pancetta/bacon. The cream takes it too over the top and makes the pasta taste too one note. The cream actually mutes the other flavors. It would be like serving something like duck confit with a beurre blanc. Way too heavy, unbalanced in flavor, and too rich.
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Old 11-19-2008, 02:06 PM   #15
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I totally agree, Iron Chef. But then again, I think my French Chef Instructor WOULD serve duck confit with a beurre blanc! LOL!!!!!
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Old 11-19-2008, 04:42 PM   #16
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You nailed it perfectly Iron Chef. Italians keep their pasta sauce on the simple side and the cream would, as you say, mask the flavor of an already rich dish. Pancetta or bacon, eggs and parmesan cheese. That's it for me. Maybe a little chopped fresh parsley, I have a thing about parsley but that's not traditional.
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