A classic carbonara is simply pasta mixed with fried guanciale or pancetta, together with its fat, raw eggs and pecorino cheese. The name is derived from carbonaro, which means charcoal burner. I read that the dish got its name from being popular among Italian charcoal workers. I don’t know
I love all kind of food. Sitting in a restaurant, being served “molecularly cooked” creations, that took days to assemble, is an amazing experience. I like cooking on low heat, slowly, for several days, getting the most flavorsome and tender steaks imaginable. But I also like the simple stuff. The
Patrón is a brand of tequila products produced in Mexico by the Patrón Spirits Company, and Patrón XO is their “ultra premium” tequila. Either they’ve leased their name out, or they’re actually having a café/ice cream business inside Caesar’s Palace in Las Vegas. Either way, these
Artisan food and organic ingredients, that’s unique sales point many business try to make these days. Actually, with organic coffeeshops popping up every here and there, and with Whole Foods around every corner, perhaps “organic” is no longer unique at all. Sometimes restauranteurs are so happy about their organic
On my way across the US, I’m listening to the radio. Conservatives are debating the importance of protecting the constitutional rights to bare arms. As a European, I find the discussion unusual and very interesting. It is apparent how ideologically different the southern states are compared to the northern,