finally talk about serious things, or food. And so serious is the issue that should disturb conceptions of the world, the question (and a reason for deep disagreement between me and my husband) is: carbonara in there for the onion or garlic? I state that, having to equip me to challenge the opposing argument (note that the wife), I bighellonato a bit 'between books and internet and I found that the carbonara I do is different from many others. But I come to the matter of the dispute: I support (and put into practice with apparent satisfaction of all those who eat my carbonara) the use of onion and proceed like this: Fry bacon; when it is browned, add the sliced \u200b\u200bonion and cook until it becomes a little 'brown, but not so much, in part, in a bowl, beat two egg yolks and whole egg, add parmesan cheese, salt, pepper and chopped parsley, and when the spaghetti are al dente, drain them, they step into the bowl and pour into the pan of bacon and onion (without cooking, for heaven's sake!). E 'ready, we eat without question, then the usual observation, but there you put garlic? And here, in fact, turn out to be two opposing worldviews:
- that of my husband, a lover of garlic, put it anywhere: it is an idea that tends approval, globalization that eliminates the differences - no, dusts off, even the reductio ad unum of medieval memory, because it establishes a hierarchy which is at the top of the ' GARLIC
- my world view, that pushes me to use in some dishes garlic, onion in the other, both in others and it is an idea that gives room for diversity and makes it a value.
Apart from jokes, apart from the fact that I will continue to make and to eat carbonara in my own way, is there anyone who tells me if you need to put the onion or garlic, or both , or neither?
0 comments:
Post a Comment