4 minutes ago, fredwiggy said:

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.

You are describing yourself @fredwiggy

• 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.

Which one of us does that describe?

You have not been outside the USA.

I have not only been to the USA, but likely more places within the USA than you have. Added to that, I have traversed a good part of the planet, have resided in Italy amongst other countries, whilst you have been to Thailand. That's it.

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

Again, that describes you, doesn't it? Look at how you are reacting when challenged. You cannot accept that your statements are based on hearsay. You want your opinion to prevail. I haven't made any definitive statements about which is best in the world. I have simply stated that you cannot state definitively which is best, as you don't have any experience outside your limited area.

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

Again, exactly what you are doing. That's why you posted the Time Out link as if it confirmed what you stated. It did not.

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

Describes you perfectly. I'm writing about food, where you are trying to claw back your dignity 😊

Is this you "defending yourself" again? The thing that you told us that you know that you do and that you should not?

What, exactly, is it that you are defending?

Did you actually agree with that rubbish @Cameroni ? 😂

I note that your AI search did not bring up any Americans when you searched for a top chef of Carbonara Romana 😊

The fact is that I haven't made any definitive statements about which pizza is best. I simply stated that you cannot state that the pizzas in NY are the best in the world, without trying pizza anywhere else.

Much like you thinking that your style of Carbonara is okay, you would not dare to state that it is amongst the best in the world, even if it is tasty.

If of course you wish to encourage @fredwiggy in his delusions, be my guest. He's always good for a laugh.

Speaking of inferiority complex, I will refrain from posting what I had for dinner because I don't want Cameroni to develop an inferiority complex with his shabby looking Moo Tod.

God knows we already have a lot of complexes around here.

Give them enough rope, look at past history, the ego, the deflections, assumptions, exaggerations, superiority complex, only they don't pay for their women, changing usernames trying to remain anonymous, and again, I rest my case.

Edit: The American cities boasting the highest concentration of the world's top chefs, Michelin stars, and James Beard Award-winners are New York City, Chicago, Los Angeles, San Francisco, and Las Vegas. These culinary hubs attract international talent and anchor global fine dining.

Top Culinary Cities

New York City: The undisputed heavyweight with unmatched global diversity, housing iconic fine dining temples and trailblazing international talent.

---

Chicago: Renowned for avant-garde gastronomy, home to world-renowned visionaries like Grant Achatz and top-ranked establishments.

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Los Angeles: A massive, star-studded talent pool merging fresh California agriculture with dynamic, boundary-pushing multicultural cuisines.

---

San Francisco: A trailblazer in farm-to-table dining and high-end sustainable cuisine, drawing elite innovators to the Bay Area.

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Las Vegas: Features a massive concentration of celebrity-chef flagships, master chefs, and master sommeliers along the Strip.

And yes, he has stated that Italy pizza is the best, even though polls have proven other places, some in America, are just as good.It seems his opinion means nothing compared to those who are actual food critics and travel internationally just for that reason. He's visited the US a couple of times, and has seen more of it than a person who lived there 62 years and has seen most states, hundreds of cities, and eaten in every one. Plus many countries .LOL

Edited August 16Aug 16 by fredwiggy

29 minutes ago, IsmeUno said:

😂

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

It's better than most things, as it's delicious. Can you opine? No you can't. You haven't tried it. If you want to opine you have to try it.

Just buy good quality Moo Tod, make sure it has some fatty pieces and is not sundried, then render it in a pan on very low heat. Meanwhile cook the Bucatini for 7 minutes, no more. The cooking in the liquid cheese egg mixture will do the rest and this way it's still al dente.

You grate the Grana Padano in a Thai pan, not a non-stick Western style, a Thai pan. This is important. You add two egg yolks, salt, add black pepper and the fat rendered from the Moo Tod, and some of the pasta water as required. Then you place the Thai pan over the pasta pan with cooking water and cook the cheese and egg mixture bain marie style, stirring until you achieve the sauce consistency you like. I prefer less liquid.

Heaven!

Just now, Cameroni said:

It's better than most things, as it's delicious. Can you opine? No you can't. You haven't tried it. If you want to opine you have to try it.

Just buy good quality Moo Tod, make sure it has some fatty pieces and is not sundried, then render it in a pan on very low heat. Meanwhile cook the Bucatini for 7 minutes, no more. The cooking in the liquid cheese egg mixture will do the rest and this way it's still al dente.

You grate the Grana Padano in a Thai pan, not a non-stick Western style, a Thai pan. This is important. You add two egg yolks, salt, add black pepper and the fat rendered from the Moo Tod, and some of the pasta water as required. Then you place the Thai pan over the pasta pan with cooking water and cook the cheese and egg mixture bain marie style, stirring until you achieve the sauce consistency you like. I prefer less liquid.

Heaven!

You didn't even wait for me to reply before replying to your own question. 😊

Stop writing about rendering the fat, the belly pork fat has already been rendered. 😊 It also has not been infused with any herbs and seasoning. Just salt utilised.

I know how to make Carbonara Romana. Your effort is based on the style of a Carbonara Romana, but it is not Carbonara Romana. It doesn't appear tasty. That is all.

Edited August 16Aug 16 by IsmeUno

3 minutes ago, IsmeUno said:

You didn't even wait for me to reply before replying to your own question. 😊

Stop writing about rendering the fat, the belly pork fat has already been rendered. 😊 It also has not been infused with any herbs and seasoning. Just salt utilised.

I know how to make Carbonara Romana. Your effort is based on the style of a Carbonara Romana, but it is not Carbonara Romana. It's doesn't appear tasty. That is all.

You do talk some nonsense. The belly pork fat has already been rendered 😂

The fat's in the pork! How is it rendered? Lol. And if you need to add seasoning, salt etc, you just add it.

Clueless. It doesn't just appear tasty, it's very tasty indeed.

Edited August 16Aug 16 by Cameroni

9 minutes ago, fredwiggy said:

Give them enough rope, look at past history, the ego, the deflections, assumptions, exaggerations, superiority complex, only they don't pay for their women, changing usernames trying to remain anonymous, and again, I rest my case.

You are ranting off-topic again @fredwiggy . You just cannot help yourself. Someone challenges your opinion, and you go off on the insults and "psychological analysis" You are really just 'projecting'.

I have restricted myself to facts. You cannot sustain a definitive statement, given your limited experience. Even in you had extensive experience worldwide, yours would still be an opinion. Fact.

Carbonara Romana has specific ingredients if to be authentic. Fact.

Can you understand the difference between fact and fiction?

Just now, Cameroni said:

You do talk some nonsense. The belly pork fat has already been rendered 😂

The fat's in the pork! How is it rendered? Lol.

Clueless. It doesn't just appear tasty, it's very tasty indeed.

It's already been cooked, often deep fried. Guanciale is uncooked, until you cook it. I know these simple thing appear to escape your field of view, but that is how it is.

34 minutes ago, IsmeUno said:

It's already been cooked, often deep fried. Guanciale is uncooked, until you cook it. I know these simple thing appear to escape your field of view, but that is how it is.

Oh that's what you mean, that's of course why Moo Tod is so much better than Guanciale, which is too fatty, the amount of fat left in the Moo Tod is just right. It is by no means fully rendered, you still have to render the Moo Tod and there's fat allright.

I was actually going to post on social media during this crisis when these Italian kids were misbehaving that Italians should be using Moo Tod instead of Guanciale in Carbonara, as it's much better, but the Italian embassy was already grovelling so much I did not want to humiliate them further.

Edited August 16Aug 16 by Cameroni

1 minute ago, Cameroni said:

Oh that's what you mean, that's of course why Moo Tod is so much better than Guanciale, which is too fatty, the amount of fat left in the Moo Tod is just right. It is by no means fully rendered, you still have to render the Moo Tod and there's fat allright.

I was actually going to post on social media during this crisis when these Italian kids were misbehaving that Italians should be using Moo Tod instead of Guanciale in Carbonara, as it's much better, but the Italian embassy was already grovelling so much I did not want to humiliate them further.

Instead you decided to humiliate yourself. That's very gracious of you.

2 minutes ago, IsmeUno said:

Instead you decided to humiliate yourself. That's very gracious of you.

Yeah, yeah, I think you mistaking the frying of pork for rendering, which is a low heat long term process, is the ultimate humiliation really.

Moo Tod is deep-fried, not rendered. Big difference.

Edited August 16Aug 16 by Cameroni

3 minutes ago, Cameroni said:

Oh that's what you mean, that's of course why Moo Tod is so much better than Guanciale, which is too fatty, the amount of fat left in the Moo Tod is just right. It is by no means fully rendered, you still have to render the Moo Tod and there's fat allright.

I was actually going to post on social media during this crisis when these Italian kids were misbehaving that Italians should be using Moo Tod instead of Guanciale in Carbonara, as it's much better, but the Italian embassy was already grovelling so much I did not want to humiliate them further.

The obvious difference between yourself and @fredwiggy is that you at least have some notion of good natured banter. We can have a disagreement and even 'rib' each other without having a total meltdown.

@fredwiggy believes his own hyperbole.

4 minutes ago, Cameroni said:

Yeah, yeah, I think you mistaking the frying of pork for rendering, which is a low heat long term process, is the ultimate humiliation really.

Moo Tod is deep-fried, not rendered. Big difference.

So you are telling us that you 'render' already deep fried belly pork for three to four hours? 😊

It's clear that you are making this up as you go along. A bit like @fredwiggy . Quickly searches for things to pretend that he already knew them 🤭

Edited August 16Aug 16 by IsmeUno

1 minute ago, IsmeUno said:

So you are telling us that you 'render' already deep fried belly pork for three to four hours?

Oh la, la, la...three or four hours! Jesus, have you ever cooked in your life? It's a handful of pork who renders that for four hours? About 15 or 20 minutes on very low heat is more than enough.

Then you get just the right amount of fat to add in the cheese and egg mix, to add some flavour, without it being a fat soup like with guanciale.

Edited August 16Aug 16 by Cameroni

5 minutes ago, Cameroni said:

Oh la, la, la...three or four hours! Jesus, have you ever cooked in your life? It's a handful of pork who renders that for four hours? About 15 or 20 minutes on very low heat is more than enough.

Then you get just the right amount of fat to add in the cheese and egg mix, to add some flavour, without it being a fat soup like with guanciale.

You do know that you don't need to use all of the fat...don't you?

Can only imagine how dry and unappetising the flesh...

22 minutes ago, IsmeUno said:

You do know that you don't need to use all of the fat...don't you?

Can only imagine how dry and unappetising the flesh...

Oh yes, just modest amount to flavour the cheese and egg, quite right.

Actually the previous frying gives the pork a delicious firmness. I can't stand this soft fatty glib softness of Guanciale. I've had Carbonara with streaky bacon, with Pancetta, normal bacon, Moo Krob and by far the best option is Moo Tod.

20 minutes ago, Cameroni said:

Oh la, la, la...three or four hours! Jesus, have you ever cooked in your life? It's a handful of pork who renders that for four hours? About 15 or 20 minutes on very low heat is more than enough.

Then you get just the right amount of fat to add in the cheese and egg mix, to add some flavour, without it being a fat soup like with guanciale.

Notice how he's an expert in everything. Cooking, computers, pizza, women, and although he's been called out on his obvious actions here, which I've illuminated many times, including earlier, the deflections will never stop.

Now everything you say is dismissed, as he's some expert on Italian cooking because he was a tourist in Italy, as well as everywhere else, without the knowledge of the genre but needing to go to AI to prove things, while accusing others of the same.

Others who actually have the previous knowledge and further emphasize it with the AI, instead of AI being his go to for a lack of that knowledge in the first place.

Thinking what you cook doesn't match up to his, with only his opinion being the difference. I pointed out earlier how I grew up with Italians, knew Italian chefs personally, Italian relatives, and lived 30 years in a major Italian area with thousands of native Italians, many of whom opened restaurants. and likely knew more about Italian cooking a decade or more before he was conceived, but again, he visited Italy so he knows more.

Anything you do he's done better, any woman you have are paid for, but he never has, and any accomplishment you've done means nothing as he's done more. Legend in his own mind defines it well.

An example of his "good natured banter",Instead you decided to humiliate yourself. That's very gracious of you." ."You do talk some nonsense""Furthermore your utter nonsense about cheese curdling is just an example of you using AI to research your reply""I'm sure that it's better than having nothing at all" "The other point that I made was that you used AI to put your post together. None of that came from you."

One of the most limited minds I've ever come across online or in person, yet he's the expert who can't do wrong. Whatever you say is deflected back at you, so expect this not only with you but everyone here,as that's how that disorder works. That's all he has. Proven wrong every time but expect the usual comebacks as before and always. Deflections, projections, assumptions, exaggerations and outright jealousy of those who's lives he cannot comprehend.

Edited August 16Aug 16 by fredwiggy

3 minutes ago, Cameroni said:

Oh yes, just modest amount to flavour the cheese and egg, quite right.

Actually the previous frying gives the pork a delicious firmness. I can't stand this soft fatty glib softness of Guanciale. I've had Carbonara with streaky bacon, with Pancetta, normal bacon, Moo Krob and by far the best option is Moo Tod.

😂

So let's call it a poor man's Thai influenced Romana style Bucatini Carbonara imitation 😊

1 minute ago, IsmeUno said:

😂

So let's call it a poor man's Thai influenced Romana style Bucatini Carbonara imitation 😊

All the best food is poor man's food.

Henry the eighth famously abhorred having to eat Swan for representation purposes. I suppose you put peacock in your Carbonara, your Highness?

8 minutes ago, Cameroni said:

Oh yes, just modest amount to flavour the cheese and egg, quite right.

Actually the previous frying gives the pork a delicious firmness. I can't stand this soft fatty glib softness of Guanciale. I've had Carbonara with streaky bacon, with Pancetta, normal bacon, Moo Krob and by far the best option is Moo Tod.

You should talk to @fredwiggy He'll listen to you. He just embarrassing himself. I understand that he is on a spectrum somewhere else, but he might respond to you if you explain it to him. I've tried.

The good news, folks, is that all of you have something right. The bad news is that all of you have something wrong too. 😅 Everything has an original recipe you can play with, but once you change enough of it, it becomes your version, not the original. Nothing wrong with that either.

And food really should not end up as a mental health discussion. Some do better with fewer carbs, some more protein, some more or less fat, while most probably thrive somewhere in the middle. Give and take, it’s Sunday. Have a great day ;-)

Just now, Cameroni said:

All the best food is poor man's food.

Henry the eighth famously abhorred having to eat Swan for representation purposes. I suppose you put peacock in your Carbonara, your Highness?

No, usually pancetta. 😊

Personally, I love using scraps to make tasty meals.

Just now, Hummin said:

The good news, folks, is that all of you have something right. The bad news is that all of you have something wrong too. 😅 Everything has an original recipe you can play with, but once you change enough of it, it becomes your version, not the original. Nothing wrong with that either.

And food really should not end up as a mental health discussion. Some do better with fewer carbs, some more protein, some more or less fat, while most probably thrive somewhere in the middle. Give and take, it’s Sunday. Have a great day ;-)

I hope your friend @fredwiggy takes note. If he can take himself a bit less seriously, he might be able to join in.

37 minutes ago, Cameroni said:

All the best food is poor man's food.

Henry the eighth famously abhorred having to eat Swan for representation purposes. I suppose you put peacock in your Carbonara, your Highness?

Currently attacking butter croissant with pumpkin and sesame seeds, drizzled with Extra virgin olive oil pressed from Kalamata olives with Spanish Bodega Serrano ham and Chorizo Picante.

Not really dinner. Just need some energy for some upcoming tasks. Dinner will likely be something with prawns. Bon appetit!

I had this a couple of nights ago. "Spaghetti Bolognese". Very tasty. Not in any way authentic but close enough for a Bangkok dinner.

26 minutes ago, IsmeUno said:

Currently attacking butter croissant with pumpkin and sesame seeds, drizzled with Extra virgin olive oil pressed from Kalamata olives with Spanish Bodega Serrano ham and Chorizo Picante.

Not really dinner. Just need some energy for some upcoming tasks. Dinner will likely be something with prawns. Bon appetit!

Croissant with pumpkin. Well that's got to be disgusting. The Spanish Serrano is a nice touch though. Bon appetit!

5 minutes ago, Cameroni said:

Croissant with pumpkin. Well that's got to be disgusting. The Spanish Serrano is a nice touch though. Bon appetit!

Pumpkin seeds 😊

Chicken Massaman

At the risk of rekindling yesterday's Carbonara Romana war, tonight Mrs NL is doing her soon-to-be world-famous Perciatelli Carbonara Isaan.

For info, it's unpretentious, doesn't try to be in any way authentic and chances are that any genuine Italian cuocas observing her preparation and cooking would be plunged into disperazione più nera.

But it's arroy mahk-mahk, will feed eight and there will be no bloody leftovers either.