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  1. #61
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    Quote Originally Posted by JeMeSouviens View Post
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    Carbonara

    First up, and this can't be stated strongly enough, CARBONARA DOESN'T HAVE CREAM IN IT. If your recipe has cream, it isn't carbonara.

    Right, now that's out the way ...

    Cook some spaghetti as normal.
    Fry some pancetta (or other tasty bacon) bits until crisp in a glug or 2 of olive oil in a large frying pan.
    Beat an egg per person in a large bowl, add an extra yolk if you're feeling decadent.
    Add about an ounce of grated pecorino per person (parmesan works too, but I think pecorino's better) stirred into the egg mixture and some black pepper.
    Drain the spaghetti, put it in with the bacon and stir it about to pick up the oil and delicious bacony-ness.

    Here comes the tip - now take the spaghetti/pancetta and put it in the large bowl of egg/cheese and give it a good stir round. The egg hardly needs any cooking, so doing it this way round means you don't run any risk of ending up with some sort of split/scrambled disaster.

    Serve, wee bit more grated cheese on top, job done.

    A wee amendment:

    Always use pancetta. Separate as much of the white fat from the meat of the pancetta as you can be bothered doing. Fry the pancetta fat in the olive oil until crisp and golden. Then discard the fried rinds but retain the now flavoured oil. Then colour the pancetta meat briefly in the flavoured oil. Then proceed as per rest of recipe.


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  3. #62
    Coaching Staff One Day Soon's Avatar
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    Quote Originally Posted by Smartie View Post
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    I didn't think I'd have anything to offer this thread, but now we're at the level of "make a pot noodle and stick a couple of packets of wotsits in it" then I might just have something to offer after all.
    Talk is cheap. Shows us what you've got for Angel Delight.

  4. #63
    Quote Originally Posted by One Day Soon View Post
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    Talk is cheap. Shows us what you've got for Angel Delight.
    Anyone remember Instant Whip? Bit more solid than your namby pamby AD.

  5. #64
    Quote Originally Posted by One Day Soon View Post
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    A wee amendment:

    Always use pancetta. Separate as much of the white fat from the meat of the pancetta as you can be bothered doing. Fry the pancetta fat in the olive oil until crisp and golden. Then discard the fried rinds but retain the now flavoured oil. Then colour the pancetta meat briefly in the flavoured oil. Then proceed as per rest of recipe.
    Hmmm, I do like some well crisped rind. I suppose they could be a wee snack for the cook.

  6. #65
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    Quote Originally Posted by JeMeSouviens View Post
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    Carbonara

    First up, and this can't be stated strongly enough, CARBONARA DOESN'T HAVE CREAM IN IT. If your recipe has cream, it isn't carbonara.

    Right, now that's out the way ...

    Cook some spaghetti as normal.
    Fry some pancetta (or other tasty bacon) bits until crisp in a glug or 2 of olive oil in a large frying pan.
    Beat an egg per person in a large bowl, add an extra yolk if you're feeling decadent.
    Add about an ounce of grated pecorino per person (parmesan works too, but I think pecorino's better) stirred into the egg mixture and some black pepper.
    Drain the spaghetti, put it in with the bacon and stir it about to pick up the oil and delicious bacony-ness.

    Here comes the tip - now take the spaghetti/pancetta and put it in the large bowl of egg/cheese and give it a good stir round. The egg hardly needs any cooking, so doing it this way round means you don't run any risk of ending up with some sort of split/scrambled disaster.

    Serve, wee bit more grated cheese on top, job done.
    I like both the original and the cream version it depends what mood I am in.
    "If a player is not interfering with play or seeking to gain
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  7. #66
    Quote Originally Posted by JeMeSouviens View Post
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    Carbonara

    First up, and this can't be stated strongly enough, CARBONARA DOESN'T HAVE CREAM IN IT. If your recipe has cream, it isn't carbonara.

    Right, now that's out the way ...

    Cook some spaghetti as normal.
    Fry some pancetta (or other tasty bacon) bits until crisp in a glug or 2 of olive oil in a large frying pan.
    Beat an egg per person in a large bowl, add an extra yolk if you're feeling decadent.
    Add about an ounce of grated pecorino per person (parmesan works too, but I think pecorino's better) stirred into the egg mixture and some black pepper.
    Drain the spaghetti, put it in with the bacon and stir it about to pick up the oil and delicious bacony-ness.

    Here comes the tip - now take the spaghetti/pancetta and put it in the large bowl of egg/cheese and give it a good stir round. The egg hardly needs any cooking, so doing it this way round means you don't run any risk of ending up with some sort of split/scrambled disaster.

    Serve, wee bit more grated cheese on top, job done.

    I love carbonara. Wee bit more expensive than supermarket products but getting smoked pancetta and pecorino from gaia on leith walk always gives brilliant results.

  8. #67
    Quote Originally Posted by Scouse Hibby View Post
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    I like both the original and the cream version it depends what mood I am in.
    So you like carbonara and something else then!

  9. #68
    not directly a cooking tip, but id say get a library card. The central library has an excellent selection of cook books from all different cultures, with tips and knowledge.

    The highlight from the few ive borrowed so far has basically been an Italian bangers and mash. The recipes off the top of my head, and i've substituted the polenta they used for far superior regular mash. The gravy's what made it stand out to me.

    Brown Italian fennel sausages (regular pork work well too) and remove
    Saute smoked pancetta, an onion, and garlic
    add red wine and cook of the alcohol
    add chicken stock, a bay leaf, rosemary and thyme.
    re-add the sausages
    simmer for 30 mins with lid on
    add a roux to get desired gravy consistency
    serve on rosemary mash

    They also add juniper berries in the original. I've yet to come across these but will be trying it with as soon as I do.

  10. #69
    @hibs.net private member ronaldo7's Avatar
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    Scottish tablet, I'm sure you'll find a lot of good recipes on the Twittersphere 😊


    SCOTLAND CAN.

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    Quote Originally Posted by ronaldo7 View Post
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    Scottish tablet, I'm sure you'll find a lot of good recipes on the Twittersphere 😊
    You not got a link to one...😈

  12. #71
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    Anyone got a recipe for Potted Heid?

    My uncle made the best and I've got a fair idea how he did it but unfortunately it's no longer possible to ask him.
    Space to let

  13. #72
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    Quote Originally Posted by SouthsideHarp_Bhoy View Post
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    You not got a link to one...😈
    I can do better than that.

    2lb granulated sugar, 4oz butter, 1small mug milk, I tblspn syrup. Boil for 5min, add I tin condensed milk, boil gently for 20 mins, until colour changes. Stir often. Remove from heat, add 1tspn vanilla extract and beat until it grains.

    It's a bit sweet, not too bitter. 😒


    SCOTLAND CAN.

  14. #73
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    Quote Originally Posted by JeMeSouviens View Post
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    So you like carbonara and something else then!
    Authentic and U.K. adapted version, there a loads of dishes this applies to in all cuisines.
    Incidentally the best selling Carbonara in those Italian Restaurants that offer both is not the authentic one.
    Last edited by Scouse Hibby; 07-07-2018 at 09:33 AM.
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  15. #74
    Quote Originally Posted by ronaldo7 View Post
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    I can do better than that.

    2lb granulated sugar, 4oz butter, 1small mug milk, I tblspn syrup. Boil for 5min, add I tin condensed milk, boil gently for 20 mins, until colour changes. Stir often. Remove from heat, add 1tspn vanilla extract and beat until it grains.

    It's a bit sweet, not too bitter. 😒
    Better result if it gets whisked.

  16. #75
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    Quote Originally Posted by Jack View Post
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    Anyone got a recipe for Potted Heid?

    My uncle made the best and I've got a fair idea how he did it but unfortunately it's no longer possible to ask him.

    I don't know where you could buy a pig head for this.

    Morrisons sell ready made potted heid ie brawn. Try it with a pickled onion.

  17. #76
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    Quote Originally Posted by Jack View Post
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    Anyone got a recipe for Potted Heid?

    My uncle made the best and I've got a fair idea how he did it but unfortunately it's no longer possible to ask him.
    Quote Originally Posted by pollution View Post
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    I don't know where you could buy a pig head for this.

    Morrisons sell ready made potted heid ie brawn. Try it with a pickled onion.
    I live in North London and there's a plethora of Turkish/Greek butchers in the locale - pigs head is readily available for not a lot of money.

    There's a most excellent Cypriot dish called Zalatina that is made from the head. It's served in aspic (sometimes flavoured with lemon) that I enjoy (wife hates it). Not cheap to buy, but a tasty lunch.

    Scouse might be the one to advise on local EH butchers who can supply.
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  18. #77
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    Quote Originally Posted by Sergey View Post
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    I live in North London and there's a plethora of Turkish/Greek butchers in the locale - pigs head is readily available for not a lot of money.

    There's a most excellent Cypriot dish called Zalatina that is made from the head. It's served in aspic (sometimes flavoured with lemon) that I enjoy (wife hates it). Not cheap to buy, but a tasty lunch.

    Scouse might be the one to advise on local EH butchers who can supply.

    Saundersons who pride themselves on their pork supply or Crombie's can get you a pigs head.
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    Quote Originally Posted by Scouse Hibby View Post
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    Saundersons who pride themselves on their pork supply or Crombie's can get you a pigs head.
    I've seen a pigs head served up in Germany when I lived there, apparently the cheeks are the most sought after part? Never tried it but had fritters a couple of times.

  20. #79
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    Quote Originally Posted by wpj View Post
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    I've seen a pigs head served up in Germany when I lived there, apparently the cheeks are the most sought after part? Never tried it but had fritters a couple of times.

    Have a look on google for Bath Chap recipes to give you some idea.
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  21. #80
    @hibs.net private member wpj's Avatar
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    Quote Originally Posted by Scouse Hibby View Post
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    Have a look on google for Bath Chap recipes to give you some idea.
    Will do. Some good tips and info on this thread

  22. #81
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    As most type 2 diabetics will know, mashed potato is infamous for spiking your Blood Glucose. Tesco frozen mash, for some reason, is ok, in moderation. Iíve tried it and it works. Iím not sure if you made your own mash, froze it and then used it that it would have the same effect.

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    Quote Originally Posted by Scouse Hibby View Post
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    Authentic and U.K. adapted version, there a loads of dishes this applies to in all cuisines.
    Incidentally the best selling Carbonara in those Italian Restaurants that offer both is not the authentic one.
    I don't even think it's an authentic Italian dish in any form - was it not invented for GIs during the war, or is that an urban myth?

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    The origin of the dish is in the name ie carbonara refers to coal miners/mining.

    It was something that could be made using non fresh ingredients so definitely no cream.

  25. #84
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    When making homemade pakora or kebabs and you fancy the mint yoghurt sauce that accompanies pakora/kebab from a takeaway, take some natural Greek yoghurt and mix in a little of the mint sauce you get in a jar from the supermarket for having with roast lamb. It tastes like the real thing.

  26. #85
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    Quote Originally Posted by pollution View Post
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    The origin of the dish is in the name ie carbonara refers to coal miners/mining.

    It was something that could be made using non fresh ingredients so definitely no cream.
    Definately doesnít have/need cream.

    If you can get it use guanciale instead of pancetta. Itís brilliant. Gianciale is pork jowl.

  27. #86
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    Quote Originally Posted by adhibs View Post
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    not directly a cooking tip, but id say get a library card. The central library has an excellent selection of cook books from all different cultures, with tips and knowledge.

    The highlight from the few ive borrowed so far has basically been an Italian bangers and mash. The recipes off the top of my head, and i've substituted the polenta they used for far superior regular mash. The gravy's what made it stand out to me.

    Brown Italian fennel sausages (regular pork work well too) and remove
    Saute smoked pancetta, an onion, and garlic
    add red wine and cook of the alcohol
    add chicken stock, a bay leaf, rosemary and thyme.
    re-add the sausages
    simmer for 30 mins with lid on
    add a roux to get desired gravy consistency
    serve on rosemary mash

    They also add juniper berries in the original. I've yet to come across these but will be trying it with as soon as I do.
    Not a million miles from Bollito misto!!

  28. #87
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    Quote Originally Posted by pollution View Post
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    The origin of the dish is in the name ie carbonara refers to coal miners/mining.

    It was something that could be made using non fresh ingredients so definitely no cream.
    Cheers for that. I'd always heard that it was GIs who had loads of pork and eggs, and so this dish was created to use up the supplies, but your version sounds more plausible.

    Anyway, I doubt GIs on campaign would have had lots of fresh cream either!

  29. #88
    @hibs.net private member Godsahibby's Avatar
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    Love poached eggs but cant be bothered with the mess or hassle trying to make them traditionally?

    Take a mug, cover the top with a bit of cling film making a well, break in your egg (not I sometimes use a bit of 1 cal spray to stop it sticking but not always necessary) wrap the cling film round the agg sealing at the top and add it to boiling water, turn the heat down, cook for about 3.5 mins. Boom perfect poached eggs.

  30. #89
    @hibs.net private member Jack's Avatar
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    When doing a marinade chuck your ingredients into a ziplock bag and give it a good shoogle to mix up. Add your meat, get rid of the air, zip up and leave for however long.

    I think it's less messy and gives better covering. I also think it's easier to move around from fridge to cooker or to BBQ in the garden or at the beach or wherever.
    Space to let

  31. #90
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    Quote Originally Posted by Colr View Post
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    Definately doesnít have/need cream.

    If you can get it use guanciale instead of pancetta. Itís brilliant. Gianciale is pork jowl.

    I've tried to find this but no luck. Any suggestions?

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