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Old 03-21-2013, 11:57 AM   #11
Senior Cook
Join Date: Mar 2013
Location: Paris
Posts: 152
Originally Posted by Chief Longwind Of The North View Post
Welcome to DC from a genuine Yooper. We love too cook; we love to eat, and we love to talk about virtually anything. We even have our own little cooking contests now and again, just to keep us on our culinary toes. You will find every kind of cook here, from the person just learning to heat a can of beans, to accomplished chef's, and everything in between. Mostly, there are a great bunch of knowledgeable, and talented amateur gourmands around here.

You're going to have a great time on this site. We look forward to sharing recipes, and life with you.

Seeeeeeya; Chief Longwind of the North
Woah that is a welcome message ! Thanks a lot and I am really looking forward to share and learn ! ;)

Find this recipe in a video on my YouTube http://www.youtube.com/frenchguycooking
Video Recipes, How-to, Kitchenware Reviews and many other cool stuff !
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Old 03-21-2013, 04:30 PM   #12
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Join Date: Jun 2012
Location: Australia
Posts: 13,936
Hello Gab and welcome to DC

All I really need is love, but a little chocolate now and then doesn't hurt
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Old 03-21-2013, 05:34 PM   #13
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Join Date: Apr 2011
Posts: 23,773
Welcome to DC, Gabriel, looking forward to your recipes!
She who dies with the most toys, wins.
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Old 03-22-2013, 07:40 AM   #14
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Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,197
About the pasta carbonara, I can't get uncured hog jowl here. I did find hog jowl bacon, and so used that. As I was completing the carbonara by mixing in the egg, I noticed that it wasn't actually cooking due to latent heat, as everyone says happens. Rather, the egg yolk was emulsifying the pork fat, turning it into an emulsion sauce, like Hollandaise, or mayonaise. I believe that the rich flavor, and creamy texture are due to the emulsification of the fat rather than the cooking of the egg. My hypothesis is that when pasta carbonara is made, we are literally making a basic emulsified sauce that coats and flavors the pasta.

I would like to hear everyone's thoughts on this. So my challenge is to make a batch of carbonara, with significant pork fat in it, then watch the process as you stir the raw egg into the hot pasta, off flame of course.

It may seem that I'm splitting hairs here. But by knowing the actual mechanism by which the end result is achieved, we will gain important knowledge that can be used to create other recipes.

Seeeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
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Old 03-22-2013, 08:04 AM   #15
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Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,431
Originally Posted by frenchguycooking View Post

Thanks a lot GotGarlic (Garlic is a key ingredient in my cooking ;)))
Mine, too! I've always got some!

The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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