Cooking authentic cuisine

[Incubajerks]

More people like me that is busy cooking authentic food from the countrys origin? Using authentic recipes from that country where the recipe is from? with right ingridens etc?

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I have trying to this for some years now, cooking Italian, French, Greek and in the future i will try make som African, South Korean, Pakistan/Indian and Mexican food.
Its not easy to make authentic food here in Norway if dont live in the right places, poeple that live in and around the capital Oslo will find it more easy to buy from Italian, Mexican food stores that you cant get anywhere else in the country and the cheese import tax in Norway is about 40-120% (depens on the cheese)


My top dishes are:

1. Tagliolini alla San Daniele
2. Risottos
3. Lasagne Bolognese Ragù
4. Spaghetti Carbonara
5. Spezzantino
6. Spaghetti Cacio e Pepe
7. Spaghetti Aglio e Olio

Apart from the wrong names and Dante who will be turning in his grave, they are all Italian dishes and I am therefore ready for the worst.

 

[HanTykje]

Apart from the wrong names and Dante who will be turning in his grave, they are all Italian dishes and I am therefore ready for the worst.

What dishes have wrong names? Dante? Antonio Carluccio?
Please elaborate, worst what?

 

[Incubajerks]

What dishes have wrong names? Dante? Antonio Carluccio?
Please elaborate, worst what?

Spezzatino, Lasagna alla Bolognese, Risotto.

In any case, I would not even pass in the antechamber of the brain to use spaghetti for a cacio e pepe or for a carbonara. Do you have a final product for us to see?

 

[HanTykje]

Spezzatino, Lasagna alla Bolognese, Risotto.

In any case, I would not even pass in the antechamber of the brain to use spaghetti for a cacio e pepe or for a carbonara. Do you have a final product for us to see?

My IG is linked in my account. Spezzatino Piselli was my dish there, see now that that was misspelled, same with Lasagne. I'm lucky if i can find high quality pasta and shapes, we dont have such selection of Pastas that you have in Italy, would love to. (want to move to Italy, also going to learn Italian)
Hard to find high quality pasta like: Monograno Felicetti, La Molisana, Pastificio Di Martino
Normal brands here are; Sopps and Barilla and god ones are De Ceco and Rummo.

Other thing is also very difficult to find the right ingredients from diffrent regions in Italy here in Norway, that are used to the right dish.

You thinking about using Spaghettoni to Carbonara Alla Romana? Do you use the hole egg or only yolk? Parmigiano and/or Pecorino Romano?

I dont use Norwegian cooking sites to Italian dishes, only Italian sites and chefs. Have no problems discussing food recipes and finding the right authentic recipes.

 

[Incubajerks]

My IG is linked in my account. Spezzatino Piselli was my dish there, see now that that was misspelled, same with Lasagne. I'm lucky if i can find high quality pasta and shapes, we dont have such selection of Pastas that you have in Italy, would love to. (want to move to Italy, also going to learn Italian)
Hard to find high quality pasta like: Monograno Felicetti, La Molisana, Pastificio Di Martino
Normal brands here are; Sopps and Barilla and god ones are De Ceco and Rummo.

Other thing is also very difficult to find the right ingredients from diffrent regions in Italy here in Norway, that are used to the right dish.

You thinking about using Spaghettoni to Carbonara Alla Romana? Do you use the hole egg or only yolk? Parmigiano and/or Pecorino Romano?

I dont use Norwegian cooking sites to Italian dishes, only Italian sites and chefs.

For a Carbonara i used short pasta like mezze maniche or rigatoni, spaghettoni are better than spaghetti. For a cacio e pepe try tonnarelli.

Only yolk, pecorino, and guanciale.

Extra or wrong ingredients, such as parmesan, cream and other horrors and the dish you are preparing is no longer a carbonara.

 

[HanTykje]

For a Carbonara i used short pasta like mezze maniche or rigatoni, spaghettoni are better than spaghetti. For a cacio e pepe try tonnarelli.

Only yolk, pecorino, and guanciale.

Extra or wrong ingredients, such as parmesan, cream and other horrors and the dish you are preparing is no longer a carbonara.

Only yolk is the modern verson of carbonara as i understand, hole egg is the old recipe from Renato Gualandi? Its that recipe in City of Commerce? Il cucchiaio d'argeno? Il Talismano della felicitá?

I love the Guanciale, the dish not the same without that.
I know that Cream etc is a no-no in Italy, if you are not following the recipe then you are not making the the right dish, i agree on that, important to follow the recipe.

 

[TheGreenTBer]

For a Carbonara i used short pasta like mezze maniche or rigatoni, spaghettoni are better than spaghetti. For a cacio e pepe try tonnarelli.

Only yolk, pecorino, and guanciale.

Extra or wrong ingredients, such as parmesan, cream and other horrors and the dish you are preparing is no longer a carbonara.

Exactly why I've always called carbonara "Roman health food."

 

[Incubajerks]

Exactly why I've always called carbonara "Roman health food."

The Roman cuisine is quite varied, we can say that the first courses are not on the light side, I myself hardly eat more than one carbonara a month, even less the cacio e pepe, let's say that they are not first courses that I gladly start preparing. I consume many more Roman-style second courses than first courses.

 

[TheGreenTBer]

The Roman cuisine is quite varied, we can say that the first courses are not on the light side, I myself hardly eat more than one carbonara a month, even less the cacio e pepe, let's say that they are not first courses that I gladly start preparing. I consume many more Roman-style second courses than first courses.

I remember back when I had the time, energy and self-respect to make actual meals.

My grandmother was a Calabrian that really knew her way around a kitchen, and every time I cook Italian food (even if it's stuff not at all related to Calabria, such as polenta) I wonder if Nonna would approve.

 

[Smirnov2Chistov]

Double Big Mac with no Big Mac sauce, no lettuce, but with extra pickles!!!!

Is wassup.

Wife loves that - didn't even know 'Mac Sauce' existed until 2016

 

[John Price]

 

[MetalheadPenguinsFan]

Wife loves that - didn't even know 'Mac Sauce' existed until 2016

Wait till she learns that Big Mac sauce is just Thousand Island dressing…

 

[Ulf5]

Related- where the hell is the food thread? Can't find it anywhere.
Damn, now I'm thinking it was an off-topic thread in one of the team threads. I'll never find it....