This is not what you think this is.

[Delete Delete Delete]

Take a look at this photo.



You might think this is a pot of Dolmio Smoke Bacon & Tomato stir in pasta sauce. You would be wrong. It is in fact if you read the ingredients Smokey Bacon, Onion & Tomato Stir In Sauce. In fact it contains 12% Onion and only 10% Smokey Bacon. I fucking hate Onion... This is going in the bin. Fuck you Dolmio and your mis-labelled product. While I'm it at fuck Pizza's that claim there a Meat Feast if they have Onion, Mushroom or Peppers on. Its a fucking meat feast, if it contains these thigns, its no longer a Meat Feast. 

[BlodwynPig]

Yeh, fuck you Dolmio.

[solidified gruel merchant]

Onions are nice. It is you that's wrong.

[Buelligan]

Ehm.  I think it's pretty common for pasta sauces to contain onion, not wishing to be controversial or anything but if anything, smokey bacon would seem to be the interloper.  Guanciale or gtf.

[Delete Delete Delete]

How am I wrong, I said I hate Onions which is true, I didn't say you hate Onions.

[Delete Delete Delete]

Ehm.  I think it's pretty common for pasta sauces to contain onion, not wishing to be controversial or anything but if anything, smokey bacon would seem to be the interloper.  Guanciale or gtf.

It is common, but also is Tomato, which they state on the front.

[madhair60]

Anyone who buys pre-packaged sauces has fucking given up, let's face it.

[Buelligan]

It is common, but also is Tomato, which they state on the front.

True.  It must be stated on the ingredients, maybe check the ingredients next time.


_{Forse sarà meglio quando gli inglesi alla fine lasceranno l'Europa.}

[Sebastian Cobb]

Anyone who buys pre-packaged sauces has fucking given up, let's face it.

This.

[Sebastian Cobb]

BTW if anyone fancies an argument, I reckon a carbonara is better if you chuck garlic in and leave it in after the bacon's cooked rather than frying a bit of it then removing it before cooking the bacon.

[Buelligan]

There is no garlic or bacon in carbonara.

Fact.

[Sebastian Cobb]

I'm just not going to bother acknowledging pancetta when pre cut lardons exist.

[Buelligan]

Guanciale.  Eggs.  Parmesan.  Pepper. 

[Delete Delete Delete]

So is this mis-labled? Is it no longer Carbonara if you add Bacon?

[canadagoose]

So is this mis-labled? Is it no longer Carbonara if you add Bacon?

Serves five?! How much bloody pasta is in that thing?

[Sebastian Cobb]

5 members of the borrowers.

[Buelligan]

So is this mis-labled? Is it no longer Carbonara if you add Bacon?

Value Pack and Continental are probably untrue, the rest is bollocks.

[Sebastian Cobb]

Guanciale.  Eggs.  Parmesan.  Pepper.

Look if you're going to tell me what to do with pasta, you'd be better off telling me what on earth I'm meant to do with this half bag of paccheri rather than how to cook a meal I only cook (and obviously botch) when I'm feeling quite lazy to begin with.

[Buelligan]

Stuff 'em.

[sevendaughters]

finally triangulated Buelligan as every person who is screenshotted in Italians Getting Mad At Food

[Elderly Sumo Prophecy]

BTW if anyone fancies an argument, I reckon a carbonara is better if you chuck garlic in and leave it in after the bacon's cooked rather than frying a bit of it then removing it before cooking the bacon.

I chuck garlic in carbonara, and cream, which I believe would get me hung from the nearest lamppost in Italy. It's just a bit too stodgy without cream. Shit, I also put whole peppercorns in there.

[imitationleather]

finally triangulated Buelligan as every person who is screenshotted in Italians Getting Mad At Food

I've never watched one of those but I keep getting recommended one where they eat frozen pizza. My reaction is always "Fuck off with this bullshit! Frozen pizza is hugely popular in Italy. Fuck this shit that makes people believe this lie that Italians are somehow paragons of good taste who only ever eat freshly made amazing food. It's not true! Arrrrrrrgh!"

[Buelligan]

Heheh.  I know a fairly well-regarded Italian chef who eats frozen pizza.

On the stodgy carbonara thing, what are you doing?  You fry your guanciale until golden brown, yes?  You cook your pasta, yes?  You add your pasta to the guanciale, yes?  You add your egg/parmesan mix, yes?  Quickly toss, if dry, add a ladlefull or less of water from your pasta pan (this is how you control the viscosity of your sauce).

[Sebastian Cobb]

I'm sure someone even as perfect as you forgets sometimes forgets to tip some of their pasta water into a mug when they're draining it buellers.

[Buelligan]

How do you cook your pasta?

You have your boiling salted water in a pan, yes?  You have your pasta in the insert, yes?

[hedgehog90]

whole peppercorns

why

[Elderly Sumo Prophecy]

why

Because I can. Adds a delightful peppery crunch, yes?

[Buelligan]

Madness, yes?

[Sebastian Cobb]

How do you cook your pasta?

You have your boiling salted water in a pan, yes?  You have your pasta in the insert, yes?

Judge stainless with draining built into the lid. They even have volume measurements running up the inside. Work on induction too. They can be put in an oven (although I've never done that 'cos I've got an actual cast iron casserole dish). They are a thing of beauty.

[hedgehog90]

Because I can. Adds a delightful peppery crunch, yes?

Schwartz are laughing at you