Comments on: Three Pepper Spaghetti Carbonara http://purplefoodie.com/ive-got-to-admit-i-have-fear-of-raw/ A food blog by a girl in search of culinary nirvana. Fri, 03 Feb 2012 20:29:29 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Reema Kamat http://purplefoodie.com/ive-got-to-admit-i-have-fear-of-raw/comment-page-1/#comment-21999 Reema Kamat Thu, 24 Nov 2011 03:43:28 +0000 http://localhost/wordpress/2008/12/three-pepper-spaghetti-carbonara.html#comment-21999 Hi Shaheen Super late with this comment (reading your blog from the start) but just had to share a thought that always has me stumped. Almost all of the people I've met that fear/detest raw egg (or even soft yolk for that matter) almost always happen to LOVE mayonnaise. I guess ignorance really is bliss :) Reema Hi Shaheen

Super late with this comment (reading your blog from the start) but just had to share a thought that always has me stumped. Almost all of the people I’ve met that fear/detest raw egg (or even soft yolk for that matter) almost always happen to LOVE mayonnaise. I guess ignorance really is bliss :)

Reema

]]> By: Find 100s of fantastic easy recipes for international cuisine, cakes, breads and other snacks Food Blog - Food Photos and Easy Recipes PurpleFoodie.com http://purplefoodie.com/ive-got-to-admit-i-have-fear-of-raw/comment-page-1/#comment-9479 Find 100s of fantastic easy recipes for international cuisine, cakes, breads and other snacks Food Blog - Food Photos and Easy Recipes PurpleFoodie.com Thu, 01 Jul 2010 09:29:53 +0000 http://localhost/wordpress/2008/12/three-pepper-spaghetti-carbonara.html#comment-9479 [...] Sage Garlic Butter Gnocchi Six Cheese Mac and Cheese Stuffed Eggplants Three Cheese Risotto Three Pepper Spaghetti Carbonara Za’atar and Feta Pizza Zucchini and Goat’s Cheese Pizza Sides Caramelised Corn with [...] [...] Sage Garlic Butter Gnocchi Six Cheese Mac and Cheese Stuffed Eggplants Three Cheese Risotto Three Pepper Spaghetti Carbonara Za’atar and Feta Pizza Zucchini and Goat’s Cheese Pizza Sides Caramelised Corn with [...]

]]> By: The Purple Foodie http://purplefoodie.com/ive-got-to-admit-i-have-fear-of-raw/comment-page-1/#comment-4750 The Purple Foodie Wed, 06 Jan 2010 23:44:34 +0000 http://localhost/wordpress/2008/12/three-pepper-spaghetti-carbonara.html#comment-4750 Hey, I'm sorry I'm not sure where you'd find them here. A friend of mine got it for me. If you need help with other ingredients, check this out: <a href="http://www.purplefoodie.com/2009/11/baking-in-bombay.html" rel="nofollow">Baking in Bombay</a> Hey, I'm sorry I'm not sure where you'd find them here. A friend of mine got it for me. If you need help with other ingredients, check this out: Baking in Bombay

]]> By: Anonymous http://purplefoodie.com/ive-got-to-admit-i-have-fear-of-raw/comment-page-1/#comment-4751 Anonymous Wed, 06 Jan 2010 14:31:21 +0000 http://localhost/wordpress/2008/12/three-pepper-spaghetti-carbonara.html#comment-4751 Do you know where i could get sichuan peppercorns in bombay/mumbai? Do you know where i could get sichuan peppercorns in bombay/mumbai?

]]> By: The Purple Foodie http://purplefoodie.com/ive-got-to-admit-i-have-fear-of-raw/comment-page-1/#comment-4752 The Purple Foodie Thu, 12 Nov 2009 12:48:48 +0000 http://localhost/wordpress/2008/12/three-pepper-spaghetti-carbonara.html#comment-4752 Thank you for reporting back! I'm glad you enjoyed it. :D I agree, it is always safer to add the garlic AFTER the onions. Thank you for reporting back! I'm glad you enjoyed it. :D I agree, it is always safer to add the garlic AFTER the onions.

]]> By: Anonymous http://purplefoodie.com/ive-got-to-admit-i-have-fear-of-raw/comment-page-1/#comment-4753 Anonymous Thu, 12 Nov 2009 05:57:42 +0000 http://localhost/wordpress/2008/12/three-pepper-spaghetti-carbonara.html#comment-4753 Thanks for this - I cooked it twice.<br />First time back in Dec without the pepper (very good); then tonight with black and pink peppers (absolutely excellent). Agree with Anon about adding the garlic after the onion, but with that one exception - 5 stars! Thanks for this – I cooked it twice.
First time back in Dec without the pepper (very good); then tonight with black and pink peppers (absolutely excellent). Agree with Anon about adding the garlic after the onion, but with that one exception – 5 stars!

]]> By: Asher http://purplefoodie.com/ive-got-to-admit-i-have-fear-of-raw/comment-page-1/#comment-4754 Asher Thu, 28 May 2009 19:10:04 +0000 http://localhost/wordpress/2008/12/three-pepper-spaghetti-carbonara.html#comment-4754 Although I'm vegetarian, I love your blog (or at least the meat-free posts!) and couldn't resist making a suggestion ...<br /><br />Next time you make this (or anything else that calls for the yolks of eggs and not their whites), don't be tempted to throw away the whites! Do this instead ...<br /><br />http://bloggingadeadhorse.tumblr.com/post/106705495/mes-macarons-magiques<br /><br />and make the most wonderful macaroons the world's seen. Recommended: throw in some rum-soaked raisins - or (as you might be inclined to do) dip in chocolate ... Although I’m vegetarian, I love your blog (or at least the meat-free posts!) and couldn’t resist making a suggestion …

Next time you make this (or anything else that calls for the yolks of eggs and not their whites), don’t be tempted to throw away the whites! Do this instead …

http://bloggingadeadhorse.tumblr.com/post/106705495/mes-macarons-magiques

and make the most wonderful macaroons the world’s seen. Recommended: throw in some rum-soaked raisins – or (as you might be inclined to do) dip in chocolate …

]]> By: Shaheen http://purplefoodie.com/ive-got-to-admit-i-have-fear-of-raw/comment-page-1/#comment-4755 Shaheen Thu, 23 Apr 2009 14:54:18 +0000 http://localhost/wordpress/2008/12/three-pepper-spaghetti-carbonara.html#comment-4755 Anon: I wish we got shallots as easily here. I also like the idea of playing it safe by adding the garlic after the onions. I like the onions to be a little crunchy, so luckily I don't reach that stage. But excellent point! Anon: I wish we got shallots as easily here. I also like the idea of playing it safe by adding the garlic after the onions. I like the onions to be a little crunchy, so luckily I don’t reach that stage. But excellent point!

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