Cooking & Baking
Related: About this forumWhy Pasta Is the Answer to Trump
ROME I consider myself an adventurer, especially on the culinary front. I have consumed livers, kidneys and brains. I have eaten an Amazonian herb that numbs your tongue, which sort of nullifies the point of eating, and I have tried shrimp that were still alive still wriggling until the downward chomp of my incisors.
But on a recent visit here, I had pasta alla gricia on the first night, then pasta alla gricia on the second night, then pasta alla gricia on the third and fourth. Theres only one possible explanation, which is of course Donald Trump.
Before I elaborate on that, I should explain pasta alla gricia. It doesnt enjoy the fame outside of Italy that it deserves. Its essentially pasta alla carbonara minus the egg: less gooeyness, less guilt. Lighter than carbonara is how I often describe it, although thats like saying humbler than Trump. The bar is low, and everythings relative.
It can be made with bucatini. It can be made with rigatoni. It could probably be made with shoelaces and still be worth ordering. Its proof, like many Italian delicacies, that the communion of fat (its studded with crispy bits of pork cheek) and salt (its deluged with pecorino cheese) is the most reliable ticket to heaven. And it was one of my go-to dishes when I lived here many years ago.
But four dinners in a row? That was unheard-of. It made me realize how much I relish constancy now. And it got me to thinking about how underrated sameness is.'>>>
https://www.nytimes.com/2018/03/13/opinion/pasta-trump.html?
irisblue
(32,928 posts)Likes sticking around.
sinkingfeeling
(51,436 posts)elleng
(130,727 posts)Bruni didn't provide one!