What foods have you been eating/making lately? I made a egg based carbonara for dinner and it was really good and so easy to make. :quina:
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What foods have you been eating/making lately? I made a egg based carbonara for dinner and it was really good and so easy to make. :quina:
I recently made pancakes from scratch. This is a big deal since I usually just do the eating.
(And thank you qwertysaurus you were always my favorite.)
I usually made a mess of the kitchen when i tried to make something. :(
Finding no other way to combine the leftovers we had in the fridge, my wife and I had tacos last night, but with pan-fried roti instead of taco shells.
HelloFresh has been a wonder lately in that I neither have to conceive of recipes, buy ingredients, nor worry about being bored by the same meals.
I do like cooking nice meals though. But putting them together is kinda a pain for an average weeknight.
By the way, how many other people started baking bread after lockdown?
I was so upset when everyone started hoarding flour and I couldn't bake cookies for a couple of weeks.
oatmeal with honey and cinnamon
I've been trying to perfect a method of microwaving eggs for sandwiches. I've incorporated cheese and meats and flavored with spicy Mrs Dash on garlic toast. I try to see how long I can last on an egg omelette (du fromage) sandwich in the morning
:lol::lol::lol: if you ever try a fried egg in a microwave (however that naming terminology works!) always remember to pierce the yolk... or else you will literally be cooking an egg grenade without the pin, excited to explode at random!Quote:
Originally Posted by Vyk
Microwaved scrambled eggs are quick, easy and explosion-free. I often have them on toast with cheese, pickles or hot sauce for lunch.Quote:
Originally Posted by Starlife:lol::lol::lol: if you ever try a fried egg in a microwave (however that naming terminology works!) always remember to pierce the yolk... or else you will literally be cooking an egg grenade without the pin, excited to explode at random!Quote:
Originally Posted by Vyk
I'm very interested in this egg-based carbonara, and I'd love to hear more.Quote:
Originally Posted by qwertysaur
The amounts I am using assumes for 16 oz of pasta and serves 4 people.Quote:
Originally Posted by Big DI'm very interested in this egg-based carbonara, and I'd love to hear more.Quote:
Originally Posted by qwertysaur
:quina: in a skillet, heat up about 3 tablespoons of olive oil with 2 cloves of garlic. When it's nice and hot, remove the garlic and add 3 chopped strips of bacon. You can also use pancetta, and cook until nice and crispy.
:quina: Cook to al dente your favorite pasta. I like bucatini for carbonara personally.
:quina: In a large bowl crack 3 large eggs and beat them. Add to that a 1/2 cup of freshly grated parmigiano-reggiano cheese and mix well. Add salt and black pepper to taste. Be careful on adding salt though because the cheese is also salty. I recommend not adding salt your first time to get a feel of how it tastes
:quina: When the pasta is done, drain it and immediately add it to your egg and cheese and mix it well. A pair of tongs is best for this if you are using a long pasta. The heat from the pasta will cook the egg. Make sure you are quick, and keep mixing it until the eggs are cooked and your sauce comes together.
:quina: add your bacon and enjoy. You can add extra cheese if you want.
:quina: notes: You can simply fry your bacon in a pan if you don't want to use the oil. On occasions when I want to be really naughty, I'll add an extra egg yolk and the oil from frying the bacon as well.
Metric quantity conversions for non Americans
:save: pasta = I think dry pasta comes in 500g packages, so use one of those
:save: parmigiano-reggiano cheese = 90g + extra for serving
:save: large eggs are pretty much the same worldwide
:save: oil = about 40g. It should be enough to coat the pan and cook the bacon.