If you like a coffee with a stronger flavour profile try and get your hands on some Botero coffee.
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In a restaurant you might be doing 50 serves a night… coordinating with the other meals on the table, whilst doing 12 other things simultaneously. Restaurant cooking all about making every efficiency you can get away with to get meals out quicker.
Who’s ordering the carbonara?
Grow up and order the steak, ffs.
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I use Forsyth beans for cold brew, but agreed they aren’t the freshest!
Good carbonara is fucking great. But yeah ill substitute ham or bacon in for expedience. Cream has no place however.
Coffee…I enjoyed trying local roasters - there were two that stocked at our local IGA but one of these with beans 2 months since roast date. Another next to my gym that I found to be rather bland…but its nice popping in and talking to the roasters, having samples etc
Coffee subscriptions for me weren’t good value for money. A 250g bag wont last through a work week and I hate being at the mercy of deliveries.
Current fave (in canberra) is wagonga - lots of variety, can buy within walking distance and half the price of ona.
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I do a monthly one with Single O and get a 10% discount. A get 1kg, with the only downside being that they’re obviously a bit state towards the end of the month. Definitely pays for itself, considering I’ll do a double shot for me in the morning, a single shot for the wife and then maybe an extra double when I come home. Weekends I’ll easily do 3 double shots
Haberfield took over from Norton Street as the best place to find Italian food, but even there things are starting to decline. La Disfida is very good. Papas isn’t as good as it once was, but Maggios (Cammeray and soon North Ryde) are top notch, as are Tamborrino (Five Dock) and Dolcettini (Dural).
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Yeah not a fan of Haberfield. I’ve always thought Papas was overrated and the bread shop next to the IGA has gone downhill as well. Used to be really good bread but went there a few weeks ago and even coles makes it better. The one time we tried to go to La Disfida (it was about 5-6 years ago) they had this really weird policy that they wouldn’t seat you, unless everyone was there at the same time. It was cold and pouring outside, there was about 10 of us all, but my brother was parking his car. They told us we’d have to wait outside till he came, despite the fact that he was literally 2 minutes away. Thought it was a really stupid policy.
Lipari in Hunters Hill is really simple but really nice as well.
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I just use a phin filter at home most of the time I make coffee at home. Just load that up with the condensed milk and drain of a muggy Saigon street.
An Italian Indie band my partner likes, who we went and saw last year, sing about how they put cream in Carbonara in London 
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This post is useless without a link.
My partner, who was born and raised in Rome, almost cried when she saw this.
Related note… Still trying to master the carbonara. My partner takes over when i try to make it…
My wife used to make a “carbonara bake”. She’d do the mix with cream. Pour it over the pasta and then bake it. I put a stop to it very quickly…
Wasn’t the Americans who technically “invented” the Carbonara dish just after Rome had been liberated in WWII?
Or thats what I’ve read. I suppose there may have been a Carbonara-esque dish around, but it was only called Carbonara after WWII
The Neapolitani have been making lard, egg and cheese sauce since the mid-1800’s. I don’t know whether the American GIs carried around guanciale with them either.
Spaghetti Bolognese on the other hand, is a bastardisation of fettucine ragu made by emmigrants with grocery items they could find in the USA.
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Yeah, pretty much. An Italian cook was making food for American soldiers and he used the ingredients they had.
I reckon it was slightly changed by the Italians. Surely the yanks had bacon and not guanciale.
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In honour of our 2 new Brazilian signings, I’m going to make a Brazilian dish next time I get paid.
Before it gets too hot, thinking of doing Feijoada. Got a few recopies I can mix and match from, but I think I’ll use a Pork Shoulder, some Chorizo (or similar sausage) and Bacon. Although if you’ve made it and you recommend something, please do.
Alternatively, I make 2 dishes - one more traditional to Sao Paulo (Leo Sena) and one from Rio Grande (Douglas).
He’s a Napoli fan that guy.
This restaurant is next to a servo out at Horsley Park. You should all go there. Old school.
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Coles does a really nice Chorizo, but you need a Coles with it’s own Deli and need to get the dried one. It’s absolutely mint!
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