Recent comments in /f/food

Hawke-Not-Ewe t1_ja1ahyy wrote

Reply to comment by jk0187 in [Homemade] Deviled Eggs! by carnitascronch

Literally no.

I used to cook for a living. There's a decent variety of spices that will produce similar coloring without getting into the vagaries of food does, differences in mayo, difference in coloring of food over just a couple hours.

And you Do Not KNOW what's in them because you didn't make them. The OP hasn't said what's in them. You are guessing.

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jk0187 t1_ja19wui wrote

Reply to comment by Hawke-Not-Ewe in [Homemade] Deviled Eggs! by carnitascronch

Because you asked a question literally anyone with eyes could answer and now you are arguing with a stranger online about deviled eggs. I dont understand the point of you linking all of them when they literally all look the exact same as OP's. He just put chives on top. Ill stop replying now so you can get on with your life.

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donmongoose t1_ja194bk wrote

Reply to comment by Recom_Quaritch in [Homemade] Bucatini alla Carbonara by orcodito

Credit for the recipe goes to Vincenzo's Plate from the YT channel of the same name, I believe he's done various Carbonara recipes, I've tried them all, along with many others, but this one always seems to give consistantly the best results (though if someone knows a better one, I'm always in the market for even nicer Carbonara)

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donmongoose t1_ja187jf wrote

Reply to comment by elwebbr23 in [Homemade] Bucatini alla Carbonara by orcodito

I'd highly recommend the recipe I've started using which comes out looking similiar to this and tastes amazing; for 3 people;

  • 210g spaghetti (plenty of salt in the water it's cooked in)
  • pancetta (unless you're lucky enough to be able to buy guanciale locally)
  • 3 egg yolk, 1 whole egg
  • 120g+ of pecorino (parmigiano does work, but pecorino is better. You need at least 1/2 the amount of cheese vs pasta, the more the better)
  • A load of fresh black pepper

I add my cooked pasta to the pan I cooked the pancetta in, add a little pasta water (you'll get the hang of how much, roughly 2-3 table spoons I guess), take off the heat and mix in the egg/cheese/pepper thoroughly and you'll get deliciously thick creamy sauce.

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