/ck/ - Food & Cooking

>>15378905
>Vinpeniso's Gape
I don't want to know what that is supposed to mean.

>>15378926
what are you talking about? Hes an extremely popular italian chef on youtube. Mainly known for busting the balls of any non-italian who tries to cook italian food on youtube.

your mom's gape lmao

>>15378905
He's just a random guy with a YouTube channel that caters to foreigners. He's not "an extremely famous chef" lol. 90% of his audience aren't Italian.
https://youtu.be/ZhjpEMTmHr0
This guy is pretty well known in Italy though.
His recipes are solid. His carbonara is good, but you're an Anglotard who needs MUH CREAM AND MUH PROCESSED CHEDDAR and 7 different random ingredients in every dish you eat, because god forbid something has a specific taste and doesn't taste like a random mush of too much cheese and your entire pantry.
I haven't touched his react videos because it's cringe and knowing foreigners do fuck up Italian a lot, he is probably pretty successful in finding material for videos lol

>>15378974
so is vinchenzo even a chef or just some bum?

I can't take him seriously with that Australian accent

>>15378974
Cream enriches carbonara, peas accentuate the contrasting flavours. It's just true.

>>15378997
No idea, just some regular guy I think.
>>15379077
It's a completely different dish, but I don't expect you to understand that. Don't call it carbonara because it isn't. Unless you calling your dog a cat makes it one. Funny how 4chan gets triggered by transexuals but then has these mental gymnastics over what is a dish and what it isn't.
Carbonara is:
>high quality eggs
>LOTS of pecorino (absolutely required) and optionally grana or parmigiano mixed in equal portions
>a splash of milk in eggs to make them runnier
>black pepper
>guanciale or pancetta, the last is the proper version, later is what 90% of italians will use for it because it's easier to find
If you can't see how spamming cream and peas in it doesn't fuck up egg and cheese flavour you're officially clinically retarded.

>>15379077
Call it "Peas and cream". Problem solved.

>>15379141
theres no "splash of milk" at all, theres no dairy except for the cheese.
carbonara is:
>render as much fat out of the guanciale or pancetta as you can
>cook till its kinda crispy
>add a lil olive oil if you didnt get enough fat out of the meat
>cook pasta
>make a mix of eggs (whole eggs and/or yolks to taste), pecorino, and black pepper.
>throw cooked pasta into meat pan
>throw in some pasta water
> take pan off heat and mix in egg and cheese mix
>add more pasta water if you need
>serve and eat

milk is as sacrilege as cream is

Why are italoids so fragile?

>NOOOO YOU CAN NOT ADD CREAM/PEAS/GARLIC!!!!

>>15379159
Yes there is a splash of milk.
t. Piemonte chad

>>15379161
No one says you can't add what you want holy shit, just don't call it "carbonara". Just because a dude puts on a dress he isn't suddenly a woman, is he?

>>15379167
Yes i call it carbonara. Problem italoid?

>>15379159
And by a splash I mean a tablespoon. I make the mixture in a bowl and transfer pasta directly from pot to the bowl along with the meat with the fat and serve it up. Pan is superfluous because you're not cooking it anyways at that point.

>>15379169
Next thing you're going to tell me is that you're actually a woman just because you're a faggot.

>>15379178
Mamma mia avanti ciao bella bambini pebbiti pobbeti!

>>15379141
>>15379159
I made a double batch of ot for the first time last month. I tried making it authentic. I was surprised at first that there was no garlic but the pecarino was strong enough that garlic would have been too much. I was making it for 2 lbs of pasta so used 6 eggs whole with 2 extra yolks added to make it a little richer. The only thing I added was some chopped Italian Parsley on top as garnish. It was actually really good for how simple and quick it was.

>>15379167
No he's still a man, just like when you put cream in carbonara it's still carbonara. Nice analogy to prove yourself wrong retard.

>>15379193
It isn't. I guess if you substitute eggs with molten chocolate it is still carbonara. We invented the dish, you're merely bastardising it and larping it as an Italian dish. Don't use our names then lmao.

>>15379161
carbonana is a specific combination of ingredients that people liked so much they decided to give its own name to. Make whatever the fuck you want at home but if you deviate from the recipe its not "carbonara" anymore. Just like frying your croque monsieur in an egg batter stops it from being a croque monsieur and using chicken in your reuben instead of corned beef stops it from being a "reuben". Not a hard thing to understand.

>>15379190
That's the whole point, besides you surely must have noticed that eggs are heavy, cheese is heavy, pancetta with fuck loads of fat is already heavy... so why the fuck add something even heavier on top of it lol. Glad you liked it.

>>15379206
How much can change before it is no longer Carbonara? What if someone uses thick cut bacon instead of pancetta? Is it no longer Carbonara? Also what noodle is usually used? I used buccatinni.

>>15379216
I think its alright as long as you use some kind of fatty as fuck pork thst you can render a ton of fat out of to use as oil for the dish. Carbonara is a peasant dish and im a peasant and there's no way I'm buying panchetta for $5.50/100g at Safeway so I just used raw pork belly and salted the fuck out of it. I wouldnt use any bacon thats been smoked or something like thst because you're deviating from the flavor profile too much then

>>15378905
is that ted cruz?

>>15379216
If you don't substitute, but add extra ingredients. You can't substitute cream with eggs because eggs are not dairy, besides two are too different, but you can substitute guanciale or pancetta with some sort of bacon or similar cut, but you clearly can't add in beef steak and say its the equivalent. Basically use a brain.

>>15379221
>Carbonara is a peasant dish and im a peasant and there's no way I'm buying panchetta for $5.50/100g at Safeway
Pancetta shouldn't be so expensive, it's more like an euro for a packet of that size. They really do fuck you over with prices.

>>15379238
Yup, in Canada Panchetta, prosciutto, and any kind of cured meat are considered luxury as fuck. Extremely expensive. 300g of shitty prosciutto can run you like $8 Canadian.

>>15378905
it's a well known /ck/ fact that every single person who ever done a recepie is an ass backwards retard who doesn't respect the authenticity of the dish and can't cook worth shit

Is he an actual Italian or a diaspora LARPer?

>>15379605
He's from Lazio.

>>15379206
Adding cream isn't substituting anything. You can add anything to a base dish and it's still the base dish.

>>15380216
Ok add chocolate instead of cream and tell me it's still carbonara. Why do you retards insist on bastardising a dish and LARPing it is actually exactly like the original by using it's name? Just call it pasta with cream and peas.

>>15380407
It is. It's carbonara with chocolate. It just won't taste good.

Why would I call it pasta with cream and peas when it's specifically a carbonara with cream and peas? Pasta with cream and peas could describe any number of different things.

>>15380416
There is no such thing as carbonara with cream. It's like saying a man who thinks he is a woman is suddenly a woman with a penis. Stop bastardising a culture and get your own.

>>15380423
No, it is not like that at all. It's like saying a man who gets breast implants is still a man.

It's not bastardizing language, it's using language effectively. You do not invent a new word for every discrete variation. That would lead to an unusable language.

>make something entirely different, nothing like the thing itself
>have to latch to it's name life and death and LARP it is actually that thing when it is not
Why, there is definitely similarity between you and the people who insist you use their right pronouns.

>>15380436
Yes it is. Carbonara is SPECIFICALLY eggs, cheese and black pepper with pasta. It's being a reductionist retard to pretend otherwise. I guess cake is the same thing as bread as they're the same thing at the end of the day, flour and all.

>>15380436
>It's like saying a man who gets breast implants is still a man.
Actually now that you put it that way, I agree. Man without them is a man, but man with them is an abomination. Same thing when you add cream and other utterly retarded things that have no business being there. So basically """your""" version is the equivalent of mental ilness and faggotry.

Fucking christ Italians are so pathetic

>>15380467
>HUR DUR WHY CAN'T I CALL RAMEN WITH KETCHUP PASTA AL SUGO??? WTF ITALY
kek, grow a pair.

This is pasta al sugo according to Amerisharts.

>>15380473
>grow a pair
Stop being so sensitive

>>15380480
this pasta can sugondeez nutz

>>15380483
>omg respect my right to larp as a culture I can't even emulate properly
Ok, xir.
Here's a recipe you'd like:
https://www.youtube.com/watch?v=5t7JLjr1FxQ
https://www.youtube.com/watch?v=zaPdEPl5gdI
>>15380498
Deenz? Ah 'deenz sloppa.

>>15378974
>This guy is pretty well known in Italy though
thanks for the link giuseppe but I dont speak pasta

>>15380473
You keep resorting to false equivalence. The exact same fallacy over and over again.

>>15380509
You eat pasta, my friend.

>>15379163
>t.piemonte virgin
no its not
its optional

>>15380527
>t. guy who puts olivoil in carbonara when its loaded with fat already
SPLASH OF MILK

>>15379167
if a man does this it makes him retarded faggot. and if you put anything but this
>>15379159
piemonte chad mentiones, it makes carbonara retarded faggot virginara

>>15379211
proprio

There is different kinds of carbonara(cream/peas) as there are different kinds of schnitzel(wiener schnitze, jäger schnitzel, zigeuner schnitzel, etc)

Italoids need to stop getting buttblasted by this fact.

>>15380447
you forgot the pigs fat, without it you wont make creamy l'emulsione with eggs

>>15380569
There are different types of gender, some male, some female, some neither. Racist 4channers need to stop being buttblasted by this fact.

>>15380534
no I dont. I put this>>15380447 and this>>15380598 because Im chad and not a virgin

>>15378905
>Is this guy actually the authority on italian food that he postures as?
Lmao no, no one knows who he is in Italy, he isn't a professional cook as far as I know
>His carbonara recipe didnt seem like the best.
I agree, putting whites in carbonara is kind of a cheap choice
His recipes are just average. It's just what a normal italian guy would cook for his family

>>15380605
>he doesn't add a tablespoon of milk to the egg emulsion
Never going to make it. Probably never had donkey balls either.

>>15379206
>We invented the dish,
What was your personal contribution to it?

>>15380630
>What was your personal contribution to it?
I cook it better than you

>>15380626
I have a massive 9cnh schlong, why bother these? besides, you dont need milk to get a proper l'emulsione done

>>15380502
Having a bad day?

>>15380630
I invented the dish in 1944, dumb zoomer.

>>15378997
he has restaurant in sydney

>>15380661
I thin it out, if will emulsify regardless. Truth is that piemonte alone is the strongest country in the world

>>15380447
>>15380447
Wrong. It is specifically the ingredients prepared in a particular way. Then add peas and it is carbonara with peas. Add grapes and it is carbonara with grapes. Add cum and it is carbonara with cum. Pour it into the toilet and it is carbonara in the toilet. Set it on fire and it is carbonara on fire. Adding properties to a base does not erase the fact of the base.

>>15381114
It isn't the same thing then by your own logic. It is base PLUS something else. My point is that the base is specifically what is called "Carbonara" in Italy. I don't get why are foreigners so obssesed with naming their dish something it really isn't. Is it some sort of a childish spite?

>>15379159
No white wine? Lol fuck you retard.

>>15381982
When would you use white wine

>>15381982
>carbonara
>white wine

>>15380517

>>15382195
Not the guy you're quoting. I did it a few times to deglaze the guanciale pan and it was actually not bad.

>>15378905
discount ted cruz

>>15378905
not an Italian gramma. fuck him.

Rate my flyover country carbonara, anons. Here are my hot takes on this dish
1. If you add cream to carbonara, you are fucking up. The sauce comes out perfectly smooth and creamy without it, because of all the fat and cheese. This is the thing that I will never ever understand why people do it.
2. If you're going to use bacon, you need to use extremely thick-cut bacon. Thick enough to get real chunks of meat into the sauce. Flavor-wise, it makes the carbonara less herby and more sweet/smokey. Which might not be a bad thing, if you find Proper Carbonara to be too sharp, on account of all the pecorino and black pepper.
3. If you make carbonara with pancetta, be prepared to need extra oil when making the sauce. Sometimes the cuts of pancetta you get are surprisingly lean. Use EVOO.

I've never tried putting peas in it, but I suspect that it's to try and cut the richness and saltiness of the sauce with something sweet. Which I can respect, but I think could probably be accomplished more subtley with a garnish of thyme or oregano. These, after all, are herbs that are featured in the pancetta already, so you'd just be augmenting the sweetness that's already there.

>>15378926
The gaped urethra of vincenzo simple as

>>15379193
>he thinks he's clever
No retard. A man who puts on a dress is indeed still a man because the essence of manhood didn't change. However, the addition of cream changes the essence of the original carbonara because the dish has a definition. I'm from Louisiana, and you would be run out of town if you put carrots and cabbage in a dish that was originally gumbo. Everyone knows that you only use okra or file powder (i.e. ground sassafras leaves) and roux as thickening agents, and people would rightfully call a recipe "not gumbo" if there was cream in it.

>>15379178
Im transgender you bigot freak

>>15383444
this is what I dont get. I dont even know how people find room for cream in their carbonara.If youre doing 1 egg per person, have enough oil rendered out, and are using the proper amount of cheese with that, the cream seems like it would take away from the dish rather than add to it, and make it goopy and poopy and sloppy and gross. I think restaurants add cream so that the pasta doesnt bind up and dry as quickly

>>15381136
It's an informative use of language.

>>15383696
Probably a combination of wanting creaminess while also being scared of just throwing the egg/cheese slurry in the pan because they're scared of it curdling, a lack of knowledge that the pasta water is all you need to make it creamy so they think they need a creamer, a desire to make the dish less aggressively salty with a sweeter liquid, and/or not using enough cheese or oil.

>>15383804
No, it's not a shortcut. The best thing to do is to add a dash of cream as soon as you get the egg to set correctly. Not long before removing it from the heat. It adds an extra dimension to the richness in the flavor. It does subdue the salt, but makes the flavor profile more layered in the process.

>>15383444
Looks good.
1. Try using slighly higher quality eggs. The stronger the colour of yolk, the better it looks visually, and in theory will only help with taste.
2. Personal preference, but finely ground pepper triggers me, I always use coarser grindof pepper, mostly for aesthethic reasons.
3. Instead of olive oil you can use maybe a piece of pork fat to melt in pan to substitute it. I'm not sure myself, but I just like pork fat a lot flavourwise.
4. Some grated cheese looks good on top.
Basically my only issue is that the colour looks a little depressing, but it might just be your camera and the lighting.
>>15383591
>and you would be run out of town if you put carrots and cabbage in a dish that was originally gumbo. Everyone knows that you only use okra or file powder (i.e. ground sassafras leaves) and roux as thickening agents, and people would rightfully call a recipe "not gumbo" if there was cream in it.
This nigga understands.

>>15384603
I was actually just thinking that that color looks delicious and was wondering what I was doing differently that my carbonara always comes out much brighter looking. That dark color looks much more "savory" to m. Im guessing its from the fat rendered out of the meat and darker yolks? I thought darker yolks were more flavorful? I could have my shit mixed up though

>>15378905
He is good for some things but is pretty cringe when it comes to pizza. He acts like Neapolitan pizza is the only kind of pizza. I watched the one video where he had a guy who actually ran a Neapolitan pizza place on with him and he was 10x more knowledgeable while not acting like a retard. This guy goes around looking for minute details to get mad about for clicks.

>>15384948
Neapolitan pizza is the only type of pizza. :^)

>>15384948
>He acts like Neapolitan pizza is the only kind of pizza
he is correct though

>>15378974
lmao why are Italians so butt-triggered over other peoples tastes

>>15385178
Why are foreigners so obsessed with Italy? You're trying to cook Italian food, it isn't the other way around.

>>15381136
It's an informative use of language. Everybody knows what carbonara describes, so you don't have to re-explain the entire thing just because of a couple of additional ingredients.

>>15378905
Only Italian grandmothers can be an authority on Italian food.

>>15384948
>He acts like Neapolitan pizza is the only kind of pizza
He's right

> This guy goes around looking for minute details to get mad about for clicks.
You're right, but it's a form of entertainment that works, evidently not for you.

But he's right pretty much all the time, even if sometime he exaggerated in his reactions

>>15385178
Superiority complex. It's funny how they sperge on Italian Americans.

>>15385956
I guess everyone knows what ice-cream is even if you add dog shit in it.

>>15386221
Yes, nobody would say it isn't ice cream. Thanks for agreeing with me.

>>15384975
>>15385026
>>15386054
no, it isn't

t. RomanChad

>>15386430
>le bakery pizza
I like it.

>>15386242
Still not carbonara dumb faggot LUL

>>15378905
Lol ran into him a few years back, pretty cool guy.
Recipes are good.

>>15378905
>DE PASTA WOHDAH

Carbonara is one of the few dishes where I would recommend against heavily salting the pasta water. You're already putting salted pork and pecorino/parmesan into the sauce. All that shit is incredibly salty. Turning the pasta water into seawater is just too much. You can always finish with a bit of extra salt at the end if you want.

>>15379190
>parsley
Why do certain people think that you need to garnish everything?

>>15387264
he probably grows it
just skip it if it's that much of a hardship, retard

>>15386430
>t. RomanChad
you mean gypsie? oh dude, Im sorry, r*mania is such a shithole

>>15386430
Roman cuisine is top tier but let neapolitans do pizza

>>15387264
>big ass plate of yellow mush
>"hmm maybe this would look good if I put something green on it for visual contrast"
>uuuuhhhhh woooooooooooooow why would you possibly think that???
The only thing wrong with this line of thought is the herb in question. I would garnish with thyme instead of parsley

>>15387769
Why garnish at all? Parsley has taste that doesn't fit in there. Thyme isn't a good garnish because its coarse and inedible, like rosemary. Thyme is for flavour, not as a random twig you put up for photos. I find putting random green shit on plates as some universal garnish gay. Only garnish it needs is more pecorino or grana on top.

>>15387769
> Every dish needs green or garnish
That's an american stupid obsession. Herbs have flavour, they are not for decoration

>>15387813
>>15387809
>Herbs are for flavor, they are not there for decoration
Which is why I recommended that you garnish with fresh thyme leaves, specifically, instead of parsley, because it plays very nicely with the flavors of the pork and cheese. The fact that it would also make the dish look more visually appealing, through enhanced color contrast, is an added bonus. You two read words but refuse to understand.

>>15378905

italian people are greasy and ugly

i swear this was a picture of ted cruz when i first looked at it though op

>>15386122

>Italian Americans.

fuckin retarded

you are either italian,or your american

you cant be both

>>15378905
i like stefano barbato

>>15388340
Thyme has no business being on carbonara lmao, it isn't garnish for reasons I explained already.

>>15387500
>american education

>>15378905
Made a few recipes. They were shit. There's a reason why the rest of the world uses cream. Shitalians still haven't invented the culinary wheel yet. Great ingredients piloted by the puniest minds.

Why is the zodiac killer in my catalog?

>>15389946
>Thyme has no business being on carbonara lmao
Oh yes is does. The flavor profile of carbonara is incredibly unbalanced. Any given forkful is like biting directly into a block of pecorino cheese that's had salt dumped on top of it. Sharpness and salt from the cheese. Salt from the water. Salt from the salted pork. Salt, salt, salt. Making carbonara traditionally doesn't incorporate nearly enough pork, which has been sweetened by curing with berries and herbs, to offset the fact that you're making a cheese sauce of out pecorino and salt water. Italians start seething at you for making it too meaty. Why the fuck do you think people like adding splashes of cream or peas? It's not to substitute making the sauce with eggs and cheese, as intended, it's to add an additional sweetener and cut through the pecorino. They're not even wrong, eating carbonara is like eating big slabs of pecorino on crackers. I think cream fucks with the liquid level of the sauce too much, and I think peas are overkill. But I respect the desire to round out the carbonara's flavor, and I agree that adding green to the dish makes it look better. So instead of peas I say put fresh thyme leaves in, which help cut through the intensity of the cheese but in a more pork-compatible way.

>>15390793
... or use 50/50 grana and pecorino like a normal person rather than putting hard, inedible sticks inside.

I saw one video and it was just him seething over people not making carbonara like mama used to make, what a faggit

>>15390905
>w-what... is that anything other than the thousand-times-folded traditional recipe consisting solely of pecorino, eggs, pepper, and guanciale/pancetta? AAAAAAAAAAA I'M GOING INSAAAAANNE
The amount of times I have seen this attitude is beyond count. There is literally no winning with you people.

>>15390975
you sound like the kind of insane deluded person who 'experiments' in the kitchen and forces your aborted slop onto others in your vicinity

>>15391004
Your reply isn't nearly as clever as it sounded in your head, I assure you. But please, keep being dismissive and utterly insufferable. I'm sure that will help convince people that you guys aren't total fags about cooking.

>mmmm, what a delicious cheeseburger
>I don't really like onions, though, so I'll take them out
>let's also replace the mustard with some mayonnaise
>and you know what? I'll double the pickles!
>hope you enjoy my version of the cheeseburger :)

>NO WTF DUDE IF YOU CHANGE THE RECIPE YOU CAN'T CALL IT A CHEESEBURGER ANYMORE! YOU HAVE TO CALL IT A MEAT PATTY AND CHEESE SANDWICH WITH MAYO AND EXTRA PICKLES! YOU CAN'T CHANGE THE MEANING OF WORDS!

This is what Italians sound like.

>>15391141
No, that's what you sound like. A faggot. You sound like a faggot.

>>15378905
I liked his tuna pasta recipe. I also fucked up making his carbonara, even though I followed the recipe as closely as I could. I guess I'm still inexperienced, though; but I expected a dish that is advertised as very simple to be easier to make.

I really disliked the video where he basically feeds Italians frozen pizza to prove that Italian-American variations on the cuisine are bad. I'm not sure whether that's exactly what he did, but it seems disingenuous. His video personality is also really annoying, I hope he isn't like that IRL.

>>15391177
That's exactly what he did.

>>15390975
Nah, I just don't think thyme fits with egg, cheese and pasta. Make lamb with it. No way I'm eating pasta and then have to fish out hard bits of thyme. Much words but no substance tbf.

>>15391141
Walls of cope for being unable to make a simple dish LOL

>>15391141
Disingenuous. Why don't you use pizza as an example? Oh wait, your argument becomes retarded then. Its like saying why can't I call shredded salmon Bottarga.

>>15391258
>Why don't you use pizza as an example?
Because I wanted to give Italians an example of what it would sound like if someone from another cuisine was this annoying.
But yeah, all of the examples in pic related are something I would call "pizza".

>>15391271
Point is carbonara is a very specific dish, while "burgers", like pizza, are a more generic name for different kinds of foods. You can't compare a specific dish with a family of similar dishes lmao.

>>15391236
>thyme doesn't go with pork
>fresh thyme leaves are hard and inedible
The amount of obliviousness packed into one post is amazing.

>>15391302
No, a cheeseburger is a fair comparison. If you went to a McDs and told them to hold the lettuce in your Big Mac, they wouldn't throw an autistic fit about how a Big Mac with no lettuce no longer counts as a Big Mac. They wouldn't throw an autistic fit over the idea that a Big Mac with added bacon no longer counts.

>>15391302
>carbonara is a very specific dish, while "burgers", like pizza, are a more generic name for different kinds of foods
Why shouldn't we consider the various variations on the original pasta alla carbonara to be the same family of dishes? Why wouldn't it make sense to call it "carbonara" the same way that various variations on the original hamburger are called burgers?

>>15391141
>cheeseburger = beef patty with cheese
Yeah, you're retarded. Carbonara is a very specific dish. Cheeseburgers are more generic.

>>15391397
Big Macs are a specific type of burger.

>>15391523
And carbonara is a specific type of pasta. Your point?

Italians are arrogant niggers, this is nothing new. On top of the arrogance, they are a lazy and dirty people too, you'd imagine they would be proud people like to build upon their dishes to match different tastes, but then you realize they are niggers; nothing more, nothing less.

>>15391527
>Your point?
The point is that if you change a part of a specific dish, you've altered the entire essence of a dish. This isn't hard to understand.

>>15391571
And yet literally nobody in the world starts getting mad if you fiddle with big mac toppings like they do if you suggest putting peas on carbonara.

>>15391408
>hurrr why don't we consider all food just the variation of itself, its all nutrients!!!
Babbys first attempt at reductionism.

>>15391924
I think you're the one being reductionist here lol

>why don't we consider all food just the variation of itself, its all nutrients!!!
Because that would be inconvenient.

I'm not saying that the true correct definition of "carbonara" in the platonic realm must include all of the foreign variations. There is no true correct definition of "carbonara" in the platonic realm. There are, however, more useful and less useful conventional definitions.

When some internet chef says
>what's up gang, today I'm going to show you my version of carbonara with shrimp and bell peppers
I instantly know what to expect. It's just a few words but it conveys the information at once.

And so do you! You may not like the way the word is used, and you may criticize the dish itself (you may be right about that one for all I know), but you can't help but receive the information. That's how language works, and it's a feature, not a bug.

>>15392000
tl;dr
still not carbonara

I don't think I watched any Italian cooking video for longer than 2 minutes in the last years. How about talking about something else than the same fucking pasta sauces all the time? Kinda waiting for some pompous ass jerk to declare carbanara doesn't taste right if it isn't made from original Tuscany eggs. Ridiculous.

>>15392406
>he can't into pasta and it's Italy's fault
>he knows 2 most popular dishes abroad and thinks its the entirety of Italian cooking
You sure are clueless.

>>15378905
yes

I trust that incomprehensible Italian grandma more than this faggot.

>>15391619
>big mac toppings
The only topping that's essential to a Big Mac is the special sauce.

>>15391566
>but then you realize they are niggers
The true redpill is that we are all niggers
>Brits=fish n chips niggers
>Germans=brats niggers
>Nordics=snow niggers
>Icelandics=ice niggers
>Italians=pasta niggers
>Russians=vodka niggers
>Japanese=sushi niggers
>Indians=curry niggers
>Arabs=desert niggers
>Indonesians=rainforest niggers
>Australians=kangaroo niggers
>Mexicans=bean niggers
>Canadians=maple syrup niggers

>>15394450
You seem to be the racist, as is very common with your types. I simply don't give a shit about your fucking nations and don't want to visit them.
If you want to call me racist for disagreeing with you then you must have been shillary supporters since that's the best that they can do.
Are you still seething in your closets because Trump beat your annointed one?

>>15390793
>Oh yes is does
It doesn't.

>. The flavor profile of carbonara is incredibly unbalanced.
Oh i get it. You are one those faggots who thinks balancing a dish is inherently a good thing.
If you like balanced food drink soylent

Also thyme in carbonara is vile, you have shit palate

>>15390793
>Any given forkful is like biting directly into a block of pecorino cheese that's had salt dumped on top of it.
And how adding a spice to a salty dish would resolve the problem you spherical mongoloid?

>offset the fact that you're making a cheese sauce of out pecorino and salt water.
And eggs.
Also 10g in 2l of water is not that much
The pecorino used for carbonara is not as salty as what you commonly find.
That's way it's common to cut pecorino with parmigiano nowadays

>Why the fuck do you think people like adding splashes of cream
Because american can't cook and shouldn't be allowed to. Only purpose of cream is adding fats that you already I'm the right amount. It also diluite the flavor like crazy. If you use cream you are a cooklet and a idiot

> eating carbonara is like eating big slabs of pecorino on crackers
Maybe your shit carbonara. Git good instead of complaining

>So instead of peas
Put peas in your ass you piece of idiot