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I always use nutmeg too, and salt the egg mixture.
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Aug 16, 2016 16:40
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Bread the bread (heh) in panko for extra fancy french toast. 
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Aug 16, 2016 16:48
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Then deep fry them and make bacon sandwiches. Freedom Toast.
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Aug 16, 2016 16:52
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Jan posted:Bread the bread (heh) in panko for extra fancy french toast. Captain Crunch makes it even better
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Aug 16, 2016 17:08
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Thanks for all the dope replies everybody! This'll be the first time I'm making French toast so I probably won't try Captain Crunch breading, although that sounds amazing and I'm now going to at least become a decent French toast whiz, but soon! Soon! When I searched the forums earlier for French toast, it seemed like there was a divide between salting the egg mixture and not.. can anyone elaborate on the pros/cons of doing so? Fake edit: Also, are cast iron skillets good for French toast? I've been meaning to get mine out of the back of my cabinet..
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Aug 16, 2016 17:21
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Johnny Truant posted:Thanks for all the dope replies everybody! This'll be the first time I'm making French toast so I probably won't try Captain Crunch breading, although that sounds amazing and I'm now going to at least become a decent French toast whiz, but soon! Soon! Always add a little pinch of salt, it won't make it salty, just amp up the other flavors. The only cons I can think of as far as salt and eggs are concerned are associated with scrambled eggs, not french toast where the eggs should be dilute enough that those concerns don't really matter. And you can do french toast in anything, nonstick, steel, cast iron, whatever. Cast iron is nice for the extremely even heat distribution, just make sure to use plenty of butter, TBH I prefer a really good nonstick for french toast.
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Aug 16, 2016 18:30
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Goons With (And Possibly Without) Spoons, bestow upon me your best average-ingredient carbonara recipes. None of this Jamie Oliver "higher welfare pancetta" baloney. I know I'm supposed to use bacon, parmesan, eggs and spaghetti - it's the amounts and order and whatnot I'm not sure on. I'm looking for authenticity but also something I can cook with what I've already got in my fridge.
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Aug 16, 2016 19:19
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ChickenWing posted:Goons With (And Possibly Without) Spoons, bestow upon me your best average-ingredient carbonara recipes. None of this Jamie Oliver "higher welfare pancetta" baloney. I know I'm supposed to use bacon, parmesan, eggs and spaghetti - it's the amounts and order and whatnot I'm not sure on. I'm looking for authenticity but also something I can cook with what I've already got in my fridge. http://www.goonswithspoons.com/Spaghetti_alla_carbonara sub/scale as needed. You can temper the eggs with some of the pasta water to help prevent curdling.
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Aug 16, 2016 19:39
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Perfect. Does carbonara do okay leftovers, or is it one of those things that is going to separate and get nasty if i try to nuke it the next day?
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Aug 16, 2016 20:15
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I really like that recipe and my only suggestion to change it is to add more yolks.
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Aug 16, 2016 20:15
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ChickenWing posted:Perfect. IMO, it's a dish that does NOT reheat. But hey, your mileage may vary. We love that recipe around these here parts, but do disabuse yourself of the notion of an "authentic" carbonara. Without quoting past goonly diatribes, there just isn't a One True Carbonara.
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Aug 16, 2016 20:20
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Squashy Nipples posted:IMO, it's a dish that does NOT reheat. But hey, your mileage may vary. Okay yeah but there is a basic/original carbonara that hasn't been tarted up by a bajillion allrecipes users and I assumed that this would be the place to find it. This is my first time having carbonara, and I wanted the baseline before I started getting fancy. Thanks for the recommendation, I'll try to figure out how much to pare that recipe down for a single serving.
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Aug 16, 2016 20:30
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ChickenWing posted:Okay yeah but there is a basic/original carbonara that hasn't been tarted up by a bajillion allrecipes users and I assumed that this would be the place to find it. This is my first time having carbonara, and I wanted the baseline before I started getting fancy. I always just eyeball things. Really, the only thing you can screw up is scrambling the egg and there's ways to avoid that (tempering, as suggested, as well as checking the temp of your pasta. If it's under 170, you're good to add the eggs.) I prefer romano to parm. If you can't get pancetta or guanciale, I would suggest you at least try to find an unsmoked bacon. And use lots of fresh cracked pepper. And don't add salt until you've added everything else and tested it because between the bacon and the cheese, there will likely be enough salt.
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Aug 16, 2016 20:36
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Flash Gordon Ramsay posted:I always just eyeball things. Really, the only thing you can screw up is scrambling the egg and there's ways to avoid that (tempering, as suggested, as well as checking the temp of your pasta. If it's under 170, you're good to add the eggs.) I prefer romano to parm. If you can't get pancetta or guanciale, I would suggest you at least try to find an unsmoked bacon. And use lots of fresh cracked pepper. And don't add salt until you've added everything else and tested it because between the bacon and the cheese, there will likely be enough salt. Alas, I only have regular old strips of bacon in my fridge. I'll keep in mind the temp and the pepper though. The joys of lots of pepper are something I've only discovered recently
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Aug 16, 2016 20:55
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ChickenWing posted:Perfect. I usually bring the leftovers for lunch the next day and they're edible but very, very sad and not worth it at all.
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Aug 16, 2016 21:07
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ChickenWing posted:Alas, I only have regular old strips of bacon in my fridge. You know, I make great carbonara, and I only use American style bacon for it. Don't be intimidated!
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Aug 16, 2016 21:11
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ChickenWing posted:Alas, I only have regular old strips of bacon in my fridge. It will still be good, just the combo of bacon and eggs may be more reminiscent of breakfast than what you're aiming for.
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Aug 16, 2016 21:21
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Flash Gordon Ramsay posted:It will still be good, just the combo of bacon and eggs may be more reminiscent of breakfast than what you're aiming for. Far be it for me to knock brinner
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Aug 16, 2016 21:22
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Bacon works fine! I like to dice it up pretty fine before cooking it, rather than cooking it whole then crumbling. Also, if you keep the pasta water in the pot, you can use it as a double boiler to finish everything over a controlled heat. Leftovers are... OK. Not nearly as good as fresh, but perfectly servicable as a snack or a lazy lunch. Mostly, the sauce just dries out and will never be as luxurious as when you made it. The thing about carbonara is that there's no original pure vision, it's always been a 'throw together what I've got' kind of dish. It's a descendant of cacio e pepe. It traditionally contains pancetta or guanciale because that's what the people making it had around. If you've got bacon around, then go ahead and use that! If you get good at making it with stuff you always have on hand anyway, that means you can eat carbonara more often, and that's what's really important.
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Aug 16, 2016 21:25
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rgocs posted:Or, get some French bread now and let it dry out. In France it's called "pain perdu" (lost bread) because it's made with old bread that has gone too dry to eat in its own. Squashy Nipples posted:We love that recipe around these here parts, but do disabuse yourself of the notion of an "authentic" carbonara. Without quoting past goonly diatribes, there just isn't a One True Carbonara.
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Aug 16, 2016 21:42
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So I make this sorta half-spaghetti sauce half-chili half-stew whatever it doesn't really matter what it's called it's tomato-based with beans and vegetables but not supposed to be overly spicy. I add red pepper flakes, but I added way too much and now it's spicy as gently caress. I looked online to see if I could balance it out, but the issue is I have a whole bunch of dietary restrictions that prevent me from using a lot of those suggestions. I eat it by itself so there's no pasta or rice to mellow it when I eat it. I will use cheese, but I don't think that'll do the trick on its own. I've used up all my vegetables so I can't just straight up dilute it. Some sites say vinegar which I do have but I hate vinegar (I keep a bottle around for cleaning purposes). Will it make my sauce taste like vinegar? Some sites say sugar or things with sugar in them, but I don't have any sugar (or honey, molasses, etc) in my house. I have sugar twin but I have no idea how that will react chemically. Some say to straight up add more oil, but I'm wary of that in making my sauce more oily than it already is. Also I don't think adding dairy will work since it's essentially a marinara sauce base and other than cheese I don't really have a lot of dairy in my kitchen either. It's not too bad and I'll still eat it even if it's spicy, but since I can't drink anything while eating, I'd really like to try to make it more reasonable.
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Aug 16, 2016 22:38
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There's not much you can really do to dilute the spiciness without adding more vegetable (or other) matter. Capsaicin is oil soluble so adding more will make it just as spicy, but oily, and adding vinegar won't do poo poo but make it acidic and vinegary. Do you have any canned tomatoes or anything like that? If so, just add a can or two which would help to dilute the spiciness. Basically if you have anything canned in the pantry (or even frozen veggies), adding them will help but if not, just be prepared to have a burny butthole.
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Aug 16, 2016 22:57
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The Midniter posted:There's not much you can really do to dilute the spiciness without adding more vegetable (or other) matter. Capsaicin is oil soluble so adding more will make it just as spicy, but oily, and adding vinegar won't do poo poo but make it acidic and vinegary. Do you have any canned tomatoes or anything like that? If so, just add a can or two which would help to dilute the spiciness. This is all in a slow cooker and has 2 large cans of tomatoes and a buttload of vegetables. It still has quite a few hours left on how long I was planning on cooking it, so maybe the vegetables will do their work over time?
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Aug 16, 2016 23:13
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I was going to suggest milk, but if you don't have any sour cream, cream cheese, or yogurt...  Try eating it with big hunks of bread...unless that's the dietary restriction you were talking about
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Aug 16, 2016 23:13
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MrSlam posted:I was going to suggest milk, but if you don't have any sour cream, cream cheese, or yogurt... Yeah, no bread either. It's always a little different every time, so I guess this is just a spicy batch.
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Aug 16, 2016 23:16
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You could potentially add water/stock and blend the sauce into a spicy tomato/vegetable soup. Less spice per mouthful because of the dilution and if you can eat bread you wouldn't need to eat as much of the sauce, either
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Aug 16, 2016 23:18
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The Midniter posted:burny butthole. The Spicy Butthole is the name of my future sexually liberated bar and grill we call our onion rings 'O-Rings'
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Aug 16, 2016 23:20
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Serve it over a bunch of rice I guess, like everyone else said you can't really un-spice it, only use more stuff to sop up the spice. e: you said you don't use rice with it so I guess not, but it's your call on turning a painful unpleasant dish into a nippy feisty one I guess. Just like there's no way to de-salt something that's been overly salted, you can't make too much capsaicin go away without something to buffer it with. hogmartin fucked around with this message at 23:48 on Aug 16, 2016 |
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Aug 16, 2016 23:44
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hogmartin posted:Serve it over a bunch of rice I guess, like everyone else said you can't really un-spice it, only use more stuff to sop up the spice. Yeah, I would if I could, but it's a matter of what I can and cannot eat.
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Aug 16, 2016 23:50
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Yo my carbonara was delish, thanks goons. Ended up cutting the recipe by a quarter and using fettucine instead of spaghetti and bacon instead of pancetta but it was still honking good
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Aug 17, 2016 00:31
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As long as your carbonara has pork, pasta, egg and cheese in it in some ratio it's gonna be hella good
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Aug 17, 2016 00:47
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I think we should have like a bizarro NICSA where you take those basic ingredients and try to make the most hosed up version possible like kraft singles and pork jerky or something stupid like that
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Aug 17, 2016 00:54
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Would egg pasta count as egg and pasta in that case or only pasta
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Aug 17, 2016 00:56
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Asiina posted:Yeah, I would if I could, but it's a matter of what I can and cannot eat. I make a hot chilli/stew similar to what you describe for my lunches. I eat it with Greek yogurt on the side to keep the heat controlled. I know you mentioned you "don't really have a lot of dairy", but I don't know what 'not a lot' covers  . Also, is going to a store out of the question?
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Aug 17, 2016 01:57
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rgocs posted:(People might be able to suggest other options if they knew what you could or could not eat.) Going the store is out of the question, unfortunately. I was working all day and now it's evening. Not a lot of dairy means I have some 1% milk and some cheese, but no butter or yogurt or sour cream. Also the dietary restrictions are really just very broad. No bread, rice, or pasta, basically most starches are out. Also no sugar in any capacity either. It's also a matter of amount. The restrictions are because I've had a gastric bypass about 18 months ago. It means I eat extremely small quantities (less than 1 cup of food per meal), and it's important for things like protein and vegetables to always take precedence over anything else, so while cheese is okay to add as something that might mellow it out, rice or bread isn't. It also means I can't drink for at least 30 minutes after eating, so I tried to avoid very spicy food since I can't do anything about my mouth burning.
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Aug 17, 2016 02:05
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Asiina posted:Going the store is out of the question, unfortunately. I was working all day and now it's evening. You can swish some water/milk and spit, it's sort of disgusting but it will help with the spicy mouth if it gets really bad.
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Aug 17, 2016 02:12
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I have a coworker who had a gastric bypass and the idea of not drinking with a meal would drive me loving bonkers. I keep a 24oz Nalgene bottle with me night and day and I think I refill it at least 8 times a day. Not being able to drink a bottle of water 6 hours before surgery or a scope is just murder. Lentils or other beans might help restore the protein but really all you can do is dilute it somehow.
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Aug 17, 2016 02:14
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hogmartin posted:I have a coworker who had a gastric bypass and the idea of not drinking with a meal would drive me loving bonkers. I keep a 24oz Nalgene bottle with me night and day and I think I refill it at least 8 times a day. Not being able to drink a bottle of water 6 hours before surgery or a scope is just murder. You get used to it. I drink a lot too. I have a timer app on my phone where I can hit a button on the home screen and it'll beep after 30 minutes. I set it as soon as I'm done eating so I know when I can drink. I do sometimes end up watching that clock though. There's lots of beans and lentils in it already. I've tried it now that it's been cooking for about 8 hours and while the sauce itself is quite spicy, it's not too bad when I eat it with the rest of the stuff in it.
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Aug 17, 2016 02:17
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I have a brownie recipe I like. How would I incorporate cream cheese if I wanted to make cream cheese swirl brownies? Also, is there a place that lists recipe taxonomies? I'm organizing recipes and want to have hierarchies of things like quick breads, sauces, etc. e: what's Hoppin John categorized as? PRADA SLUT fucked around with this message at 02:53 on Aug 17, 2016 |
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Aug 17, 2016 02:47
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Asiina posted:You get used to it. That's good then. If it gets too hot, the idea of swirling milk in your mouth can help. The fat in it helps remove capsaicin in your mouth. And if you end up drinking some by error, there are proteins in it too.
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Aug 17, 2016 02:53
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