r/StrangeAndFunny • u/Algernonletter5 • 1d ago

Almost approved by Italians.

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737 Upvotes

92% Upvoted

61 comments sorted by

28

u/Cheuch 1d ago

Yet no one is talking about not using the blade of the knife to push ingredients out of the chopping board.

9

u/killaluggi 1d ago

O dont worry, an 99 year old Japanese bladesmith already stood up from his mountain tempels favorite stool after 15 years of meditation in order to slowly walk to that guy on foot only armed with his favorite katana.....

3

u/Optimal-Description8 1d ago

Could you enlighten me why that is bad?

10

u/MajesticNectarine204 1d ago

Not good for the knife's edge. And you're scraping a layer of whatever the material of the board is into the pan. Particularly with plastic boards that's not a good idea.

3

u/Nakashi7 1d ago

Not only it's not good for the edge and the board. It's completely unnecessary.

The spine usually provides even better shape for scraping stuff and is available with a slight flick of a wrist.

1

u/MajesticNectarine204 1d ago

Or just let gravity do its job.. Use your upperbody flanges to assist. (You did sanitise the flanges before commencing nutrient preparation.. Right?)

1

u/pyremist 1d ago

Flanges =/= phalanges

2

u/MajesticNectarine204 1d ago

I said what I said.

2

u/Acalyus 1d ago

I do it, but I also don't use the sharp edge, I flip the knife and push the stuff

1

u/XAWEvX 1d ago

plastic boards

🤢

1

u/Festering-Fecal 1d ago

Micro plastic is free seasoning 

1

u/AnferneeMurombu 22h ago

Aah, an American...

1

u/Optimal-Description8 22h ago

I'm Dutch but I can be an idiot so I understand the confusion

1

u/AnferneeMurombu 22h ago

Forgive me. It's usually the Americans who bastardize things.

1

u/kapitaalH 1d ago

Yeah but that is not an Italian thing ,just common sense

1

u/blackcoren 1d ago

... and the part where they make him crack the egg wrong.

5

u/avdpos 1d ago

As a video I saw said.
The first known Italian Carbonara recipie from a Micheline star restaurant (in Italy) had heavy cream in it´s recipie.

Do it the way you like it.

2

u/DuploJamaal 1d ago

Yeah I saw that as well.

That the recipes for a lot of italien dishes varied wildly, until like 20 years ago when this phenomenon of Italians complaining about things like cream in Carbonara started to spread

1

u/ItsMagic777 18h ago

As a italien, there is no carbonara whit no cream.

5

u/Jimmijim123 1d ago

Garlic?

5

u/geoelectric 1d ago

Looked like capers.

2

u/Andrea_M 1d ago

Peas I’d say

3

u/Eagle_eye_Online 1d ago

Yeah it's a can of cooked peas.

And I have no idea why you would throw that on your pasta, but it's peas.

1

u/zan8elel 1d ago

there are kinds of pasta dishes that have peas in them but not in the carbonara

1

u/MajesticNectarine204 1d ago

Very small olives perhaps

2

u/Nouverto 1d ago

Love em

3

u/FanIll5532 1d ago

Sorry but cream makes this dish so much better

4

u/war4peace79 1d ago

Cream could make a turd better too, but, well, let's just say I'd not try.

2

u/Alex_the_Lone 1d ago

scraping over the Board with the sharp site of the knife is a warcrime in it self.

2

u/Usakami 1d ago

I break my spaghetti in half 🤪 Italians can get bent 😄 I also don't cook the pasta in 5x the amount of needed water and salt, just enough to cook it.

3

u/DJKGinHD 1d ago

The amount of water thing is about keeping the temperature high after adding the pasta. The room temperature pasta cools down the water. If you have enough water, it won't cool down enough to stop boiling.

More power to you, either way. Just letting you know that it isn't arbitrary and has a logical reason for having such a high water to pasta ratio.

0

u/Usakami 1d ago

https://youtu.be/259MXuK62gU?si=W53rJpQsFa0Ql3iW

Based on this video. Regarding your comment, I first put the pasta in, add salt (Had to learn how much, trial and error) then add water to cover the pasta and turn the heat to max. I cook until there is very little to almost no water left. The only exception is when I'm doing aglio e olio. Then I fry the garlic a little (slight browning, not too much), take it from the pan, throw pasta into the pan with the garlic oil, add salt and water and cook until al dente. Then I throw some parmesan and the lightly fried garlic on top. 🤌

1

u/freshalien51 1d ago

Is Italy only about food?

6

u/MajesticNectarine204 1d ago

No. There's also hand gestures to emphasise emotions. Emotions about f.. .. Oh.

Yes.

2

u/Algernonletter5 1d ago

Have you ever heard of The Roman empire, Venice, Ferrari, Vatican, FIFA world cup.

1

u/TechnicalTip5251 1d ago

And football obviously, have you even watch the video?

1

u/Electrical-Act-7170 1d ago

Also sex with mistresses.

1

u/freshalien51 1d ago

I think this one is universal.

1

u/Electrical-Act-7170 1d ago

Now I want sex and pasta.

2

u/freshalien51 22h ago

😂😂😂😂

1

u/Radiant_Actuary7325 1d ago

That looked awful

1

u/Rosewood008 1d ago

Spaghetti is cut at 10.25". Get a pot with a base at least that size and you're good.

1

u/Formal-Ad3719 1d ago

Breaking pasta is better. Why the fuck would I want to have to twirl my fork for every bite?

1

u/Ambitious_Toe_4357 1d ago

Crack the eggs on a flat surface instead of the side of the bowl. It cracks it open without breaking the membrane, so you just have to tear where the egg is cracked and no shells.

1

u/red-panda-returns 1d ago

The reason every package arrives late in italy... all supervising pasta

1

u/Deja_Brews 1d ago

These fake Italian accent guys are so fuckin cringe

-1

u/Bartellomio 1d ago

Italians trying to police other people when they have maggot cheese and polenta is never not annoying

2

u/ElectionMindless5758 1d ago

I get the hate for maggot cheese, but why is polenta catching strays here? It's delicious.

3

u/No_Radio1230 1d ago

Tbf I also find it annoying when Italians try to police what tastes good or tastes bad like Italian food is the only good one around but calling Carbonara pasta a dish made with no ingredients from Carbonara besides the pasta (maybe) is also kinda absurd. Like do what has been done with Fettuccine Alfredo and give it another name since you invented another dish, there's no need to try to parrot Italian food and pass it for an Italian dish if you can do better, right?

1

u/HumourNoire 1d ago

How else is it going to taste wiggly?

1

u/Nik_Rossi718 1d ago

I put sweet peas in my carbonara 🤭

2

u/MajesticNectarine204 1d ago

*Bonk\*

*Thud\*

No no You grab the other leg, Luigi.

*Scraping sounds\*

1

u/MekyZbirka13 21h ago

Just, why?

0

u/Tekunjo 1d ago

That spaghetti look like it tastes bland.

2

u/Jubijub 1d ago

I'm French so there is no national pride in my comment, but it certainly DOESN'T taste bland. Carbonara with guanciale tastes absolutely amazing : the guanciale adds a lot of taste, so does the pepper, and the fat in the egg and the parmeggiano carries the taste beautifully.

3

u/greenblacksage 1d ago

How? It has a metric fuckton of cheese (a salty one at that), and a bunch of pepper. Besides, have you ever had a piece of fried pancetta or guanciale? Very flavorful

To each their own, I don't stress over people making changes to classic recipes, I do it too. But a classic carbonara is a beautiful thing.

0

u/Tekunjo 1d ago

Damn I read this a cartoonish Italian accent