Tuesday, 3 September 2013

Carbonaragate


People have such short memories.

They forget that around two years ago now, I appeared on the short lived BBC food quiz 'A Question of Taste' and impressed the entire nation with my rather superior food knowledge. At the risk of offending my lovely fellow team mates Kavey and Dan, who were rubbish quite frankly, if it wasn't for me, we would have lost (the comment about crumpets not withstanding).

So when I go online and tweet something silly like this: 


But be rest assured that I was simply making a joke. Of course I use egg yolks and egg yolks only when making a carbonara sauce. As well as bronze dye-extruded durum wheat dried pasta, the finest Guanciale known to man and the best Pecorino Romano that Aldi has to offer. And I always, always dress the pasta afterwards. The suggestion that I would ever, ever make a basic b├ęchamel sauce, fry off some bacon bits with slivers of garlic and mix it with some boiled value range spaghetti is preposterous and I can't believe the food pedants of Twitter fell for it and castigated me. You know who you are.

Now that I've got that off my chest, I'd like to go back to perfecting another classic recipe if you don't mind.

Which is Shepherds pie.

With tinned corned beef, mashed sweet potato and Branston pickle.

9 comments:

Lynne Clark said...

oh you are back to corned beef are you?? and what about the Staggs chili you promised me was the only way to go? with sweetcorn obviously.... what about that then, eh??

LuluG said...

I had to click on your link, getting all puffy about how carbonara is made incorrectly by so many in the UK! It's a serious subject! : )

Foodycat said...

Food pedant number 2 reporting for duty sir!

Speaking of Branston, a friend ordered a curry with poppadoms & pickles at a pub recently. The pickles were an individual tub of Branston. Ah, Croydon!

belleau kitchen said...

you did it for the attention and you KNOW it...

Paul Hart said...

MY Carbonara recipe is pretty classic. I only ever use Primula with ham; just like those I-TAL-IANS! Cook your pasta, drain it, and then squeeze that cheeze all over it. BOSH!

Paul Hart said...

On another matter... My mum ordered a Thai Curry in a pub the other day and it came with NAAN bread. Aces.

Ed said...

Sure

Adam said...

This made my belly wobble with laughter. Whilst we are at it, I can honestly say I have never eaten spuriously labelled tinned macaroni cheese, no I have never once just piled it on toast and grated second rate cheese on top. Nope not me sir, never.

Lisa said...

Foodycat - where in Croydon was that? I need to go!