Text 6098, 68 rader
Skriven 2013-10-25 21:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: not really 357
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 DD> And more garlic. I've noticed that "real" Italian dishes are
 DD> acquainted with garlic but do not use nearly as much of it as the
 DD> Americanised versions. The French and Spanish use a *lot* more garlic

In Italy I've seen (tasted, heard) the gamut of garlic,
from the soupcon that you suggest to hit you over the head
with a hammer, which I generally prefer.

 ML> they were able to. Pizza? The profligate Americans
 ML> use more fuel and make crustier crusts and apply twice
 ML> the cheese, twice the sauce, and twice the toppings.
 DD> IOW, Little Caesar's regular pizza is nearly "authentic" since their
 DD> normal practice is to spread the ingredients for one regular
 DD> American-style pizza across two pies. Satisfying no one but the
 DD> bookkeeper's bottom line.

No, because Little Caesar (the one time I actually tried)
makes his pizza crust that can't be eaten by man nor beast.

 ML> Flavors remain much the same.
 DD> Except for the typical American heavy hand with the garlic -- and
 DD> overuse of stale grated Parmesan.

Stale grated Parmesan there's no excuse for, but I will
remind you that what you get out there in the deprived
depraved middle of nowhere doesn't reflect what you can
get out on the coasts.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Pasta Carbonara
 Categories: Cyberealm, Mom's best, Italian
      Yield: 4 Servings

   7/16 kg Thick-sliced bacon, diced
 29 2/3 ml Salt
   7/16 kg Linguini
      3    Eggs
 78 7/8 ml Chopped Italian parsley
           Grated Parmesan cheese
           Fresh ground pepper to taste

  1.  Saute the bacon in a small skillet until crisp. Remove with a
  slotted spoon and drain well on a paper towel.

  2.  Boil the water and cook linguini until firm and tender.

  3.  Meanwhile, beat the eggs thoroughly in a large bowl suitable for
  serving. Have the cooked bacon and the chopped parsley ready at hand.

  4.  When the pasta is done, drain it immediately in a colander, and
  pour into the bowl of eggs and immediately begin tossing it. As the
  strands of pasta become coated with the beaten eggs, their heat will
  cook the eggs.

  5.  Sprinkle the bacon and parsley on, and serve immediately. This is
  great with lots of freshly grated Parmesan cheese and freshly ground
  black pepper.

  Source:  The Silver Palate Cookbook

  I don't know who the clown was who decided to use the
  handy-dandy English to metric translator ...

MMMMM
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