Getting back to normal, next up, braised cabbage with smoky bacon, recipe courtesy of Almost Bourdain. I used a Hungarian bacon given to us by friends that is absolutely amazing.
This time I remembered to crack the yolk.
This carbonara is from way back, when I made duck prosciutto. No cream. Don't you dare add cream.
Butter and store-bought bread. Why post this? Because I made the damn butter. And it was good.
6 comments:
A round of applause for what you say about cream and carbonara.
Hi TFIA - I've had it with cream, and it's ok, but it's NOT carbonara. Kind of like Chicago "pizza", eh?
You mean the tomato-sauce-on-top deep dish crap? yeah, while Giordano's definitely has some quality ingredients and tastey pizza, I still prefer the damn cheese on top so it can get a little browned.
Making butter, eh? This is the second time I've been tempted by this... How'd you go about it? I don't have a stand mixer, only a Cuisinart. Although someone once mentioned my french press coffee pot would work, I dunno about the butter flavored coffee...
Hey Desco -
1. Pour cream into a large container.
2. Shake the hell out of it until your arms feel like they're going to fall off.
3. Butter and buttermilk.
4. Drain.
5. Squish it around to press out all the water.
6. Salt.
They lied. French press doesn't work-- it wouldn't even make whipped cream. I'll stick to using it for coffee.
Cuisinart to the rescue. Made Amaretto whipped cream for hot chocolate. Yum. It only took <30 seconds to have whipped cream so thick it spooned off like ice cream, so I'm sure it'll make butter just fine without my arms falling off. (Will try later this week)
Hmm, maybe I shouldn't have given away my Cuisinart.
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