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Oct
27
comment What to do with italian soda type syrups?
@justkt: yes, but as comment would pass unnoticed and I think that some people care about these "details".
Oct
27
answered What to do with italian soda type syrups?
Oct
27
comment What can I substitute for Guanciale?
Right: bacon cured but not smoked is ok. Even here in Italy, for us living outside the Lazio region, it's a little bit hard to find guanciale. I usually use fresh bacon, aka pancetta dolce, in preparing amatriciana.
Oct
27
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Oct
27
comment What's the difference between a Stromboli and a Calzone?
I confirm what systempuntoout wrote: this is the first time that I read or heard of a dish called Stromboli.
Oct
27
comment Firm risotto using generic rice. Is it possible?
Pasta is the end product. Orzo means barley, a cereal. Of course, one can think about a barley-flour pasta.
Oct
27
comment In a tomato sauce recipe, how can I cut the acidity?
I'm for the even less: the tradition suggests the tip of a teaspoon of sugar.
Oct
27
comment How to prevent overcooking of eggs in Carbonara sauce?
+1 Pecorino romano is a must; I like a mixture of pecorino and parmigiano.
Oct
27
answered Non-cow's milk replacement for Parmesan cheese in Genovese pesto
Oct
27
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Oct
27
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