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Friday, November 26

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« Green City Market's Auction Is A Foodie's Dream Come True 2013 Celebrity Chef Cook-Off for Common Threads »

Recipe Wed Oct 02 2013

Gay Carbonara

gaybonara.jpgI love politics as much as the next guy but I prefer to keep my dinner plate as issue-free as possible. Yes, some will argue about animal rights or the carbon footprint left from eating veggies flown in from South America. That's all fine and dandy. Food is full of hidden political agendas. It's when misogynistic crusades for heterosexual only food brands gear up that I get red in the face.

If you didn't read the recent derogatory remarks made by Guido Barilla, Chairman of Barilla Pasta Company, then surely you are hiding under a rock. Barilla told an Italian radio show that the company would never make an ad with gay people and if they didn't like it they can find another brand of pasta. He continued offering a narrow definition of family, which in his opinion is a family, "where the woman has a fundamental role."

While I do enjoy discussing issues, I would really prefer it if those who ran companies would keep their mouths closed. I don't want to know who runs Barilla or what that person thinks about what I do in my bedroom. I like to think of grocery stores as magical places where food shows up empty of opinions or judgment. I guess if Chick-fil-A and Paula Deen have taught us anything it's that those days are over.

When I first read Guido's comments all I wanted (other than to run over and punch him in his little Italian mouth) was a giant bowl of pasta. Maybe that was the secret plan. We gays don't have a great reputation with carbohydrates. Since I can't very well trot on over to Parma, Italy and pull his hair; I made an enormous pasta dinner instead. I'm a lover not a fighter after all. I just won't ever buy Barilla's pasta again.

1 pound spaghetti (1 box)
8 slices of thick cut bacon
3 large eggs
¾ cup grated Parmesan cheese, plus more for service
½ cup half-and-half

1. Boil a large pot of water. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp (8 to 10 minutes).

2. Salt boiling water; add pasta and cook according to package instructions.

3. In a large bowl, whisk together eggs, Parmesan and half-and-half. Set aside.

4. Drain pasta, leaving some water clinging to it. Move quickly, adding hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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