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Old 11-06-2012, 01:47 AM   #11501
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hope back in sunnyvale. I think we're staying there? need to talk to albee for details...
Ooh, if you guys are going to be down there, then I'll make a financially bad exception.
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Old 11-06-2012, 02:00 AM   #11502
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Fill that hole in your soul by buying more material goods
http://forum.e46fanatics.com/showthread.php?p=15286051
buy my sedan rear seats (gray leather)

sell me sedan A pillars!! (black fabric)
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Old 11-06-2012, 02:05 AM   #11503
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I made some awesome Spaghetti alla Carbonara tonight. Was surprisingly quick, cheap, easy, and delicious. Sadly, even though I turned off the stove, the burner stayed a bit too hot and the egg sauce started to scramble a little. Still delicious, just not as great a texture for the sauce.

Serves 2:
-1/2 pound of pasta
-3 egg yolks
-4-5 slices of super thick bacon
-1 handful of freshly grated Parmigiano-Reggiano
-1 box frozen peas
-Salt and pepper.

1. Boil big pot of water, add enough salt until you can taste it in the water a little, add pasta.
2. Chop bacon to small bits, put in frying pan, cook until slightly crispy.
3. Cook peas in microwave.
4. eat egg yolk and mix in parmesan in a separate bowl.
5. Strain water from pasta, save half cup of starchy water for mixing in as sauce
6. Put pasta back in pot but take pot off stove and put on counter (additional heat will ruin eggs), add bacon, all the bacon grease in the pan, and the peas, stir.
7. Pour in egg yolk parmesan mix, add some salt, some cracked pepper, a little bit of chili flakes or powder if you like spicier, stir. Add the starchy water from earlier until the sauce is not too thick.

Eat.
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Old 11-06-2012, 02:06 AM   #11504
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Old 11-06-2012, 02:13 AM   #11505
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I'm glad you stuck to the proper formula and didn't cheat by using cream as a buffer.
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Old 11-06-2012, 02:14 AM   #11506
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And cooked up some potatoes, onions, sausage, and sauerkraut the other night. Also quick, cheap, and easy.






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Old 11-06-2012, 02:15 AM   #11507
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I'm glad you stuck to the proper formula and didn't cheat by using cream as a buffer.
Cream as buffer? I've never heard of using cream in carbonara.
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Old 11-06-2012, 02:20 AM   #11508
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Miles self appreciation moment: I can engineer, design, machine, weld, cook delicious food, I have above average fitness, and I'm well cultured. Miles you are awesome.
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Old 11-06-2012, 02:23 AM   #11509
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Miles self appreciation moment: I can engineer, design, machine, weld, cook delicious food, I have above average fitness, and I'm well cultured. Miles you are awesome.
Yet your car still doesn't run.

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Old 11-06-2012, 02:23 AM   #11510
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Cream as buffer? I've never heard of using cream in carbonara.
It acts as a buffer in that it will dilute the egg mixture so that it doesn't curdle (as fast) if you're not particularly attentive. I would say emulsifier, but that term is usually reserved for fats (i.e., making mayonnaise). The proper-or at least traditional- way of making that and cacio e pepe is to boil the pasta in as little water as possible to make it as starchy as possible. The water makes the bulk of the sauce, the cheese and/or eggs give it the body and texture, and the starch keeps everything in place without curdling and separating.
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Old 11-06-2012, 02:25 AM   #11511
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Miles self appreciation moment: I can engineer, design, machine, weld, cook delicious food, I have above average fitness, and I'm well cultured. Miles you are awesome.
Modesty is, apparently, a quality not taught in schools, prestigious or otherwise.
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Old 11-06-2012, 02:25 AM   #11512
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Yet your car still doesn't run.

and he can't download movies

and he is a light weight
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Old 11-06-2012, 02:29 AM   #11513
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Yet your car still doesn't run.

One of my three cars runs.

Everything is on hold right now for the welding machine though, and I also want to finish up this combat robot. No time to work on car or parts, no money to buy new parts for car, nor willing to spend the extra money on gas to get myself to my car.
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Old 11-06-2012, 02:33 AM   #11514
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You cannot get to your own car? You really did bite off more than you can chew...
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Old 11-06-2012, 02:33 AM   #11515
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It acts as a buffer in that it will dilute the egg mixture so that it doesn't curdle (as fast) if you're not particularly attentive. I would say emulsifier, but that term is usually reserved for fats (i.e., making mayonnaise). The proper-or at least traditional- way of making that and cacio e pepe is to boil the pasta in as little water as possible to make it as starchy as possible. The water makes the bulk of the sauce, the cheese and/or eggs give it the volume and texture, and the starch keeps everything in place without curdling and separating.
Ahh... interesting.

I think my mistakes were that I should have taken the pot completely off the stove and put it on the counter, and mixed in more of the starch water before and while adding the egg sauce.
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Old 11-06-2012, 02:35 AM   #11516
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yea but let's not forget the only car that matters is the mighty mighty 190

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Old 11-06-2012, 02:37 AM   #11517
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You cannot get to your own car? You really did bite off more than you can chew...
$6 and 45 minutes of driving round trip to get to my other car. Another 10 minutes of security during arrival and exit.

I really need to but this welding machine and get the robot finished. Both have people relying on me at this point.
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Old 11-06-2012, 02:39 AM   #11518
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Ahh... interesting.

I think my mistakes were that I should have taken the pot completely off the stove and put it on the counter, and mixed in more of the starch water before and while adding the egg sauce.
It didn't look particularly dry in the picture you posted. Leaving it on the heat might have something to do with it (carryover heat can scramble eggs on their own), but I suspect you didn't keep stirring it. You have to constantly man the pot until you are ready to serve it.
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Old 11-06-2012, 02:48 AM   #11519
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There are some good lines in that song though.

I don't care what you lift at the bench,
You should see what I do with a wrench.

And you're driving a bimmer so your sh´t will break,
I'll be collecting my money, bitter give me my cake.

Gettin' that money, collectin' it fast.
Driving my b´tches to the doctor when they gettin' a rash.

See the fast and furious, let me tell your man,
They're all just a bunch of pussies from Japan.

Always rolling smooth like a ball bearing;
it's the best in the world, German engineering.
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Old 11-06-2012, 02:49 AM   #11520
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I have been craving carbonara for the longest time, and this reminded me about that. I'll make it eventually, I guess.
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