Times are tough all over ... ฿70 meal 🤣

Indian curry tonight, with a Chicken Vindaloo bought from Food for Foreigners in Chalong, along with home-made pilau rice and naan bread, accompanied by yoghurt and mango chutney.

The frozen curries (Mughal) from Food for Foreigners are the best I have ever tasted outside of the best Indian restaurants in three countries! Excellent.

Prik Pao mussels, glass noodles

Roman style Carbonara with Bucatini. Instead of Guanciale I use Moo Tohd from the market. Instead of mixing Pecorino and Grano Padano I use only Grano Padano.

1 hour ago, Cameroni said:

Roman style Carbonara with Bucatini. Instead of Guanciale I use Moo Tohd from the market. Instead of mixing Pecorino and Grano Padano I use only Grano Padano.

It's Grana Padano and doesn't belong in a Carbonara. But then neither does Moo Tod.

A Carbonara uses Pecorino Romana or as an alternative, Parmigiano Reggiano or a combination.

No decent streaky bacon where you live? S-Pure sells some without added nitrites. Big C may carry Sloanes streaky bacon.

Did you skimp on the cheese and egg? 😊

I hope you enjoyed it anyway.

Chicken taco-ish.

Wife got inspired by Mark Wein vid @ Mexico 🙄

Since out of fresh veggies, as heading out soon, I had to go to Makro, get peppers & tomatoes for salsa, and couple potatoes for tortillas.

Somehow she had everything needed for chimichurri. Out of limes, that's embarrassing for a Thai. Plenty of lemons, but just not the same.

Buddha forbid you whip something up with what's in the fridge & freezer.

Had a brain fart ... not chimichuri 🙄

On 8/13/2026 at 10:21 PM, Cameroni said:

Roman style Carbonara with Bucatini. Instead of Guanciale I use Moo Tohd from the market. Instead of mixing Pecorino and Grano Padano I use only Grano Padano.

Speaking of Italian dishes, do you know where the name "Pasta alla puttanesca" comes from?

Answer: Pasta alla puttanesca literally translates to "whore's pasta" in Italian.

The word puttanesca comes from puttana , the Italian word for a prostitute. How a plate of pasta got this provocative name is a subject of debate.

The Brothel Theory: Popular legend claims the dish was invented by women in Neapolitan brothels because it was quick to cook between clients, or that its strong aroma was used to attract men from the street.

22 hours ago, KhunLA said:

Wife got inspired by Mark Wein vid @ Mexico

That guy gets on my nerves.

I hate watching people eat.

Edited August 15Aug 15 by save the frogs

3 minutes ago, save the frogs said:

Speaking of Italian dishes, do you know where the name "Pasta alla puttanesca" comes from?

Answer: Pasta alla puttanesca literally translates to "whore's pasta" in Italian.

The word puttanesca comes from puttana , the Italian word for a prostitute. How a plate of pasta got this provocative name is a subject of debate.

The Brothel Theory: Popular legend claims the dish was invented by women in Neapolitan brothels because it was quick to cook between clients, or that its strong aroma was used to attract men from the street.

It is, as you would expect, absolutely delicious.

https://www.theguardian.com/food/article/2024/jun/12/how-to-make-pasta-puttanesca-recipe-felicity-cloake

3 minutes ago, save the frogs said:

That guy gets on my nerves.

He has a weird over the top happy demeanour that makes him look like a demented person.

On 10/15/2023 at 4:57 PM, bignok said:

I will take a photo tomorrow after it leaves the body

Before and After.

Your attention to this matter would be great.

On 8/14/2026 at 12:13 AM, IsmeUno said:

It's Grana Padano and doesn't belong in a Carbonara. But then neither does Moo Tod.

A Carbonara uses Pecorino Romana or as an alternative, Parmigiano Reggiano or a combination.

No decent streaky bacon where you live? S-Pure sells some without added nitrites. Big C may carry Sloanes streaky bacon.

Did you skimp on the cheese and egg? 😊

I hope you enjoyed it anyway.

You're quite wrong. There's no discernible difference between Grana Padano and Parmigiano. Both are cow's milk hard cheeses. Since the Padano is not aged as much it is milder, thus perfectly suited for a Carbonara. I would not use Pecorino on principle, that's sheep's cheese with a strong saltiness. That's why professional cooks mix in Parmigiano, Pecorino is too sharp.

I prefer Moo Tod to streaky bacon, and Guanciale, as I'm not into the fatty bits. Moo Tod works very well.

I also don't like the sauce too liquid, I prefer it just before the cheese curdles. And yes, I only put 2 eggs not three. But it was delicious and the Bucatini work perfect, better than Spaghetti.

Edited August 15Aug 15 by Cameroni

1 hour ago, Cameroni said:

You're quite wrong. There's no discernible difference between Grana Padano and Parmigiano. Both are cow's milk hard cheeses. Since the Padano is not aged as much it is milder, thus perfectly suited for a Carbonara. I would not use Pecorino on principle, that's sheep's cheese with a strong saltiness. That's why professional cooks mix in Parmigiano, Pecorino is too sharp.

I prefer Moo Tod to streaky bacon, and Guanciale, as I'm not into the fatty bits. Moo Tod works very well.

I also don't like the sauce too liquid, I prefer it just before the cheese curdles. And yes, I only put 2 eggs not three. But it was delicious and the Bucatini work perfect, better than Spaghetti.

Professional cooks, my posterior. I resided in Italy for quite some time. Mainly Milano, Napoli and Capri. Pecorino Romano is what is used for Carbonana Romana. Which 'professional cook' can you name uses Grana Padano exclusively? If they do, it's to keep the costs down. You can mix them, but no one I know uses Grana Padano exclusively. You might mix them to your taste.

You state that there is no discernible difference between Parmigiano Reggiano and Grana Padano, then go on to state that it is milder. 😊

Furthermore your utter nonsense about cheese curdling is just an example of you using AI to research your reply. It's the egg that might curdle, not the cheese. But the cheese usually prevents it from curdling.

Of course your dish is not a Carbonara Romana at all, but styled on a Carbonara Romana. Notwithstanding, I'm glad that you enjoyed it.

2 hours ago, IsmeUno said:

Which 'professional cook' can you name uses Grana Padano exclusively? If they do, it's to keep the costs down. You can mix them, but no one I know uses Grana Padano exclusively.

Clearly you have comprehension problems, I said professional chefs mix Pecorino and Parmigiano, and indeed Grana Padano.

In fact Luciano Monosilio—widely dubbed the "King of Carbonara"—uses a specific blend of Pecorino Romano and Grana Padano in his signature carbonara recipe. He incorporates Grana Padano to soften and balance the sharper, saltier flavor of the sheep's milk Pecorino. Her certainly has no need to "keep costs down", he mixes in Grana Padano for reasons of flavour.

2 hours ago, IsmeUno said:

You state that there is no discernible difference between Parmigiano Reggiano and Grana Padano, then go on to state that it is milder.

Grana Padano is slightly milder but the difference is hardly noticeable. They are both cow's cheeses, obviously the odd one out is the Pecorino which has a sharp and salty taste by comparison.

4 hours ago, Cameroni said:

Clearly you have comprehension problems, I said professional chefs mix Pecorino and Parmigiano, and indeed Grana Padano.

In fact Luciano Monosilio—widely dubbed the "King of Carbonara"—uses a specific blend of Pecorino Romano and Grana Padano in his signature carbonara recipe. He incorporates Grana Padano to soften and balance the sharper, saltier flavor of the sheep's milk Pecorino. Her certainly has no need to "keep costs down", he mixes in Grana Padano for reasons of flavour.

Grana Padano is slightly milder but the difference is hardly noticeable. They are both cow's cheeses, obviously the odd one out is the Pecorino which has a sharp and salty taste by comparison.

I've already addressed everything written here in my previous posts. I wrote Grana Padano exclusively, as you did....talking about problems with comprehension 😊 I wrote, a combination, in my very first reply to you. The other point that I made was that you used AI to put your post together. None of that came from you.

If you insist on calling that dish a Carbonara Romana, it may turn into an International incident, where you may be required to effect an apology to the Italian nation as a whole.

12 hours ago, Cameroni said:

You're quite wrong. There's no discernible difference between Grana Padano and Parmigiano. Both are cow's milk hard cheeses. Since the Padano is not aged as much it is milder, thus perfectly suited for a Carbonara. I would not use Pecorino on principle, that's sheep's cheese with a strong saltiness. That's why professional cooks mix in Parmigiano, Pecorino is too sharp.

I prefer Moo Tod to streaky bacon, and Guanciale, as I'm not into the fatty bits. Moo Tod works very well.

I also don't like the sauce too liquid, I prefer it just before the cheese curdles. And yes, I only put 2 eggs not three. But it was delicious and the Bucatini work perfect, better than Spaghetti.

I, along with many others I've known, mix pasta with other culture's foods. Especially here, where Thais aren't usual pasta eaters, will mix like you have and although it's not traditional Italian, it's different, and they do blend well. I love Bucatini, and usually have it around.

My girlfriend wasn't a real pasta lover, but she loved the meatballs I made, a recipe I got growing up around Italians my first 30 years in New Jersey, where many Italians moved to from Italy, and brought their recipes with them. This is why the NYC-New Jersey metro area has some of the best Italian food along with the pizzas there in the world. San Antonio and Austin have quite a few excellent restaurants run by native Italians also, and one had one of the best Chicken Marsala I've had, being my favorite dish along with Cacciatore and Parmigiana which I make myself occasionally.

My Godfather's parents were from Sicily and her pasta sauce is still the best I ever tried, among hundreds. When I visit Texas yearly, I bring back cheeses from Texas, real Italian from Italy. Parmesan, Pecorino Romano, and Asiago, along with Emmentaler and Gruyere from Switzerland. I like the difference between Romano and Parmesan for different times and sauce combinations.

HEB markets in Texas carry a load of imported foods from all European nations, especially Italy. I also bring back Pastina and Orzo, and you can use them in soups, but I just use spray butter on them, along with black pepper. Sauces too, and some jar sauces are excellent and HEB, along with Whole Foods Markets and other specialty stores and Italian markets carry imported sauces that I carry back in bubble wrap in my luggage when I visit home.

Edited August 15Aug 15 by fredwiggy

2 hours ago, fredwiggy said:

I, along with many others I've known, mix pasta with other culture's foods. Especially here, where Thais aren't usual pasta eaters, will mix like you have and although it's not traditional Italian, it's different, and they do blend well. I love Bucatini, and usually have it around.

I love Bucatini as well, and it goes very well with Carbonara. As indeed does Moo Tod. It's not so easy to find Guanciale, but I've had Carbonara with streaky bacon and Moo tod actually works better. Sometimes the mixing is a triumph.

Edited August 16Aug 16 by Cameroni

10 minutes ago, Cameroni said:

I love Bucatini as well, and it goes very well with Carbonara. As indeed does Moo Tod. It's not so easy to find Guanciale, but I've had Carbonara with streaky bacon and Moo tod actually works better. Sometimes the mixing is a triumph.

I rarely eat bacon of any kind, but consider it a treat . Pancetta was a huge thing in New Jersey. I see that Villa and Paleo Robbie carry a good amount of Italian products. I don't eat much pork besides what my girlfriend makes in Thai food, and when I have deer sausage made when I'm back home.

5 hours ago, fredwiggy said:

This is why the NYC-New Jersey metro area has some of the best Italian food along with the pizzas there in the world.

It's a nice story, but you cannot make this claim, especially when you have literally been nowhere else in the world other than Thailand.

I know it's a American thing to exaggerate/use hyperbole, but it rankles with people who are more objective in their opinions.

That doesn't mean that they aren't good. You just jump to conclusions through things that you have read on the Internet, alongside hearsay from people who also tend to exaggerate. It's an assumption. An opinion. Not a fact.

I know you like to post the TOP 50 website as your source, but that website does not focus on the quality of the pizza itself, but also service and ambiance. In other words, it's just for marketing purpose.

Don't take this as a personal affront. Just understand that other people's experience carries more weight than hearsay and assumptions.

6 hours ago, fredwiggy said:

I, along with many others I've known, mix pasta with other culture's foods. Especially here, where Thais aren't usual pasta eaters, will mix like you have and although it's not traditional Italian, it's different, and they do blend well. I love Bucatini, and usually have it around.

My girlfriend wasn't a real pasta lover, but she loved the meatballs I made, a recipe I got growing up around Italians my first 30 years in New Jersey, where many Italians moved to from Italy, and brought their recipes with them. This is why the NYC-New Jersey metro area has some of the best Italian food along with the pizzas there in the world. San Antonio and Austin have quite a few excellent restaurants run by native Italians also, and one had one of the best Chicken Marsala I've had, being my favorite dish along with Cacciatore and Parmigiana which I make myself occasionally.

My Godfather's parents were from Sicily and her pasta sauce is still the best I ever tried, among hundreds. When I visit Texas yearly, I bring back cheeses from Texas, real Italian from Italy. Parmesan, Pecorino Romano, and Asiago, along with Emmentaler and Gruyere from Switzerland. I like the difference between Romano and Parmesan for different times and sauce combinations.

HEB markets in Texas carry a load of imported foods from all European nations, especially Italy. I also bring back Pastina and Orzo, and you can use them in soups, but I just use spray butter on them, along with black pepper. Sauces too, and some jar sauces are excellent and HEB, along with Whole Foods Markets and other specialty stores and Italian markets carry imported sauces that I carry back in bubble wrap in my luggage when I visit home.

Growing up in the New York- New Jersey area for those 30 years, and having Italian relatives and friends, some of whom owned Italian restaurants and were from Italy, we got to taste the best Italian food from native born chefs.

I've eaten more Italian food than any other all my life, most all dishes, and the chefs I talked to in New York, New Jersey, San Antonio, Austin, Houston, Florida and others all told me the US easily matches those they left behind back home. Some were from Naples, Rome, Milan and Sicily. My Godfather also told of a few Jersey restaurants that matched those he tried in Italy, and his parents were from Sicily like I mentioned. They had St. Joseph's Day at their home every year, which was my introduction to real Italian, as all the ladies that came brought their own dishes with them, all were born in Italy.

New York- New Jersey pizzas , along with the other Italian dishes, have been ranked top 10 for many decades for this reason. New York and Naples were tied for quite awhile.

Other countries have slowly been catching up along the way, as the following link shows. Tastes are still personal, but when it's many that are voting, a single opinion means nothing, This is from a few months ago, and there are many before that mirror it....https://www.timeout.com/restaurants/worlds-best-pizzas

19 hours ago, Cameroni said:

I prefer Moo Tod to streaky bacon, and Guanciale, as I'm not into the fatty bits. Moo Tod works very well.

Could you explain the "Moo Tod" a bit more as to me it simply says fried pork. Are you referring to mu sam chan, the fatty belly pork used for bacon?

I would appreciate a photo or an explanation. Thanks.

19 minutes ago, fredwiggy said:

Growing up in the New York- New Jersey area for those 30 years, and having Italian relatives and friends, some of whom owned Italian restaurants and were from Italy, we got to taste the best Italian food from native born chefs.

I've eaten more Italian food than any other all my life, most all dishes, and the chefs I talked to in New York, New Jersey, San Antonio, Austin, Houston, Florida and others all told me the US easily matches those they left behind back home. Some were from Naples, Rome, Milan and Sicily. My Godfather also told of a few Jersey restaurants that matched those he tried in Italy, and his parents were from Sicily like I mentioned. They had St. Joseph's Day at their home every year, which was my introduction to real Italian, as all the ladies that came brought their own dishes with them, all were born in Italy.

New York- New Jersey pizzas , along with the other Italian dishes, have been ranked top 10 for many decades for this reason. New York and Naples were tied for quite awhile.

Other countries have slowly been catching up along the way, as the following link shows. Tastes are still personal, but when it's many that are voting, a single opinion means nothing, This is from a few months ago, and there are many before that mirror it....https://www.timeout.com/restaurants/worlds-best-pizzas

Confirming exactly what I asserted in the first place. Hearsay and subjective opinions.

Whether you’re margherita-loving purist or an all-the-toppings enthusiast, a fan of New York-style, Detroit-style, Neapolitan-style or your own whacky style, everybody’s their definition of a dream pizza. But cities all over the world have put their own spin on the dish, too, and that’s why we called on our international network of editors and writers to share the weirdest, tastiest and most lip-smacking pizzas where they live.

In other words, if they have a writer in NY, then they talk about their favourite pizza there. It doesn't mean that it's the best in the world. Just their worker's opinion on the best pizza where they are based.

Posting a link(that you haven't even checked beforehand), isn't proof nor evidence.

Take it easy, man. You don't have to defend everything as if only you are right and there are no more options. Just accept that you have an opinion based on what other people have told you, rather than you having traversed the world, trying them out for yourself. Even then, it would still be, an opinion.

11 minutes ago, marin said:

Could you explain the "Moo Tod" a bit more as to me it simply says fried pork. Are you referring to mu sam chan, the fatty belly pork used for bacon?

I would appreciate a photo or an explanation. Thanks.

Yes, Moo Sam Chan Tod, it is a mix of fatty and non-fatty pork which is fried. It has a perfect ratio of fatty and non-fat pork for Carbonara, as you need a bit of pork fat for flavouring, but it is not overly fatty and much of the pork are proper pork pieces. Goes incredibly well in Carbonara as a substitute for Guanciale, which is vastly more fatty.

Edited August 16Aug 16 by Cameroni

2 minutes ago, Cameroni said:

Yes, Moo Sam Chan Tod, it is a mix of fatty and non-fatty pork which is fried. It has a perfect ratio of fatty and non-fat pork for Carbonara, as you need a bit of pork fat for flavouring, but it is not overly fatty and much of the pork are proper pork pieces. Goes incredibly well in Carbonara as a substitute for Guanciale, which is vastly more fatty.

Thanks now it makes sense. Moo Tod is simply fried pork, often dried in the sun for a day. Popular side dish while drinking here.

3 minutes ago, Cameroni said:

Yes, Moo Sam Chan Tod, it is a mix of fatty and non-fatty pork which is fried. It has a perfect ratio of fatty and non-fat pork for Carbonara, as you need a bit of pork fat for flavouring, but it is not overly fatty and much of the pork are proper pork pieces. Goes incredibly well in Carbonara as a substitute for Guanciale, which is vastly more fatty.

Sorry, but no 😊

Please don't call that a Carbonara Romana 😊

Origin and Cut

• Guanciale: Made from the pig's jowl or cheek (guancia). It is heavily rubbed with salt, black pepper, and often spices like rosemary, garlic, or sage, then cured for several months.

• Pancetta: Made from the pork belly (pancia). It is salted, spiced, sometimes rolled into a cylinder, and cured for a shorter time than guanciale. It is unsmoked.

Flavor and Texture in Cooking

• Guanciale: Features firm fat that melts slowly. When cooked, it renders a rich, sweet, aromatic fat that is essential for emulsifying authentic Roman pasta sauces like carbonara, amatriciana, and gricia.

• Pancetta: Leaner with softer fat that renders faster. It provides a clean, salty pork flavor and works well in soups, stews, or as a general substitute when guanciale is unavailable.

25 minutes ago, marin said:

Thanks now it makes sense. Moo Tod is simply fried pork, often dried in the sun for a day. Popular side dish while drinking here.

Delicious photo, yes here in CM there are many different permutations of Moo Tod, some fatty, some not fatty. The fatty ones work best with Carbonara.

I experimented with Moo Krob, but that does not work as well, the crust there is a bit rubbery and has to be cut off, after you render the fat. Doesn't work with Carbonara as well.

25 minutes ago, IsmeUno said:

Sorry, but no 😊

Please don't call that a Carbonara Romana 😊

Origin and Cut

• Guanciale: Made from the pig's jowl or cheek (guancia). It is heavily rubbed with salt, black pepper, and often spices like rosemary, garlic, or sage, then cured for several months.

• Pancetta: Made from the pork belly (pancia). It is salted, spiced, sometimes rolled into a cylinder, and cured for a shorter time than guanciale. It is unsmoked.

Flavor and Texture in Cooking

• Guanciale: Features firm fat that melts slowly. When cooked, it renders a rich, sweet, aromatic fat that is essential for emulsifying authentic Roman pasta sauces like carbonara, amatriciana, and gricia.

• Pancetta: Leaner with softer fat that renders faster. It provides a clean, salty pork flavor and works well in soups, stews, or as a general substitute when guanciale is unavailable.

Paperlapapp, just throw in any old Moo Sam Chan Tod, works just as well for Carbonara. If you need more salt, just salt.

Nobody will tell the difference.

3 minutes ago, Cameroni said:

Delicious photo, yes here in CM there are many different permutations of Moo Tod, some fatty, some not fatty. The fatty ones work best with Carbonara.

I experimented with Moo Krob, but that does not work as well, the crust there is a bit rubbery and has to be cut off, after you render the fat. Doesn't work with Carbonara as well.

Paperlapapp, just throw in any old Moo Sam Chan Tod, works just as well for Carbonara. If you need more salt, just salt.

Nobody will tell the difference.

😂

I'm sure that it's better than having nothing at all. 😊

13 minutes ago, Cameroni said:

Delicious photo, yes here in CM there are many different permutations of Moo Tod, some fatty, some not fatty. The fatty ones work best with Carbonara.

I experimented with Moo Krob, but that does not work as well, the crust there is a bit rubbery and has to be cut off, after you render the fat. Doesn't work with Carbonara as well.

Paperlapapp, just throw in any old Moo Sam Chan Tod, works just as well for Carbonara. If you need more salt, just salt.

Nobody will tell the difference.

This might explain things, as some actually think their opinions are better than others, along with dismissing what others say as hearsay. They somehow think their taste buds override others, and top chefs mean nothing unless they're living in their own native lands Wrong 100% of the time, yet think it's the other way around.................

When people think their opinions are better than others, psychologists call this belief superiority. Research shows these individuals often have a large gap between what they think they know and the facts. They tend to ignore new facts and only look for details that match their current ideas.

Why It Happens

• Dunning-Kruger Effect: People with low skill or knowledge on a topic often overestimate how much they know because they cannot see their own mistakes.

• Illusory Superiority: A common mental habit where people think their personal traits or skills are above average, which is mathematically impossible for everyone.

• Confirmation Bias: The tendency to search only for facts that prove you are right while throwing away anything that shows you are wrong.

• Insecurity: Some people act superior to hide deep feelings of doubt or low self-worth.

• Expect the usual comrbacks.................https://www.webmd.com/mental-health/what-is-a-superiority-complex.

Edited August 16Aug 16 by fredwiggy