When it really happens: SHTF...

[CINDERS]

Yes we are derestricting pretty quickly there are no camping spots down south of Perth available period we await with baited breath the invasion of the rude and ignorant who are not abreast of country mannerisms and manners.
I know our holiday parks and various animal farms are hurting and fair call they need their business its just the push past you getouta my way that infuriates me, like the other day a bloke forgot his wallet my wife recogised him but could not place him so she paid the $60/Aud bait bill for him much to the check out girls suprise.

She kept saying are you sure my wife said yep no probs she twigged later she had worked with him he paid my wife back and two days later we had a short in the house I called a local electrician which turned out to be him he twigged as we have a french last name (Not escargo either chaps?) anyway he did not charge us to fix it as he remembered who had helped him.
I mean a couple of months ago we paid for a senior citizens food for her at the check out as she was a pensioner so we decided to treat her so she could perhaps have a treat herself we owe allot to the older generations we are the lucky ones maybe not at this point but in the past we have not wanted like they have so the wheel of life goes on.

Speaking of wheels last Sunday here is a shot at a place where there is a shop still trading from the turn of the century and it is like a time machine inside, my bike is the shiney blue one center the 1100XX Super Blackbird and my wifes pearl white red rimmed Ducati Supersport is near it, I had a play with the Ducati Diavel but he was just a tad to slow on the corners so I went bye.........!

Information

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[Ovidio]

Here is the recipe for carbonara.
Very important: the ingredients!
It will not be easy to find a couple of them, but very high quality substitutes could allow good results.

First of all,you need a good “guanciale”. Guanciale is cheek bacon. Marinated in black pepper. A lot of it. Carbonara owes its name to the black colour of pepper, which looks like coal (carbone in Italian).
Cut it into thin slices and then in small sticks, like such.Attachment 108278
Attachment 108279Attachment 108280

Then put everything in a hot pan. Possibly strewn so that no piece overlaps the others. This way, the guanciale will cook through correctly. It gets transparent all through when it cooks correctly.
This piece of meat will release a lot of grease, so you’ll need no further oil or other stuff. Let it go until it gets crispy. Don’t burn it, just get close to it.
Attachment 108281
In the meantime, you’ll have started heating water. When it boils, add coarse salt as necessary.
Beside that, you’ll prepare the eggs. One egg per person, plus one for the table. In our case, we were four last day, so we had five eggs. Mix them and then add pecorino romano or parmigiano/grana. Be generous. And mix well.
Attachment 108282Attachment 108283Attachment 108284
When the spaghettis (use high quality ones, with coarse surface) are still almost cracking, you can take them out of the pot and into the frying pan with guanciale. Let a bit of cooking water go too. Turn and mix until the water has almost completely evaporated. A last bit of cooking water goes into the egg/cheese cream. Mix.
Attachment 108285
Let everyting quiet and covered for a couple minutes, in order to reduce the heat on the spaghettis, then pour the eggs on them and mix, so that you don’t get an omelette on your pasta.
Attachment 108286
Serve with a good, dry white wine.
And enjoy life, my friends!
Attachment 108287

Like many Italian recipes, carbonara is simple. It just needs first class ingredients and some tecnique.
Enjoy!