Comments for Fotocuisine

Comment on 40 Clove Garlic Chicken with Pasta Carbonara — First Thursday Night Smackdown by Barb

Barb — Mon, 07 Jul 2008 18:06:02 +0000

I worked in a Greek restaurant, many years ago. Part of my job involved peeling bus pans full of garlic. At least they let me sit down…

This looks yummy!

Comment on 40 Clove Garlic Chicken with Pasta Carbonara — First Thursday Night Smackdown by Joelen

Joelen — Mon, 07 Jul 2008 16:27:23 +0000

Now THIS is a recipe I need to try… thanks for sharing it and the gorgeous pics!

Comment on 40 Clove Garlic Chicken with Pasta Carbonara — First Thursday Night Smackdown by Rebecca (Foodie With Family)

Rebecca (Foodie With Family) — Mon, 07 Jul 2008 16:15:26 +0000

oooooooh. Chicken and 40 cloves is one of my favorite things ever. You did a really nice take on such a traditional dish. I will have to add that next time I make carbonara. Great combination!!

…And I’m impressed at you two switching places. I’m such a backseat driver when my husband is in the kitchen. He can cook really well, it must just be that I’m extraordinarily bossy or picky (or both,.. eherm.)

Comment on 40 Clove Garlic Chicken with Pasta Carbonara — First Thursday Night Smackdown by Ann

Ann — Sun, 06 Jul 2008 15:11:51 +0000

Nice smackdown! That carbonara looks very tasty.

Comment on 40 Clove Garlic Chicken with Pasta Carbonara — First Thursday Night Smackdown by maybelles mom (feeding maybelle)

maybelles mom (feeding maybelle) — Sun, 06 Jul 2008 14:55:58 +0000

Not only was it fun, but you will be free to vampires. Bad joke, but this is something I have always wanted to try. good job.

Comment on 40 Clove Garlic Chicken with Pasta Carbonara — First Thursday Night Smackdown by petermarcus

petermarcus — Sat, 05 Jul 2008 00:08:38 +0000

Dp — See, I liked the eggy carbonara in Italy. It was nothing like what we call carbonara here, but I liked it on its own. Christey kept expecting the creamy style here in the States, so was continuously disappointed.

Peter — There was definitely an essence of garlic It should have been a bit more roasted, but it wasn’t bad at all.

Meeta — There’s nothing that garlic can’t improve.

Michelle — Thanks, yes she is, they look weirder in pics (they’re normal in real life), and I would eat it again, too

Tm1nor — We’re pretty firmly into our own arts. She’s an amazing photographer, and I like to think I know my way around a kitchen, but it was fun to switch.

Urban — Switching things up is a lot of fun, especially seeing things from a different perspective

Kel — they were supposed to roast as it cooked, but yeah, I think a little extra help beforehand would be a good addition.

Comment on 40 Clove Garlic Chicken with Pasta Carbonara — First Thursday Night Smackdown by Kel

Kel — Fri, 04 Jul 2008 23:55:42 +0000

You should try roasting the garlic beforehand! Gives it an extra something, y’know?

Comment on Baby Back Ribs with Guava Barbecue and Fried Plantain Chips by The Urban Eater

The Urban Eater — Fri, 04 Jul 2008 15:57:26 +0000

drooling on the keyboard. You’re right, nothing says Summer like BBQ ribs.

Comment on 40 Clove Garlic Chicken with Pasta Carbonara — First Thursday Night Smackdown by The Urban Eater

The Urban Eater — Fri, 04 Jul 2008 15:55:17 +0000

You guys are awesome! I love that you switched! We need to try that.
Greg (Mal Carne) just taught me how to make Carbonara. It is really easy, once a pro shows you.
And Christey, you are so not a Mofo.

Comment on 40 Clove Garlic Chicken with Pasta Carbonara — First Thursday Night Smackdown by tm1nor

tm1nor — Fri, 04 Jul 2008 15:33:56 +0000

i love the idea of switching places. my husband is always the sous chef. i love garlic and will try this recipe out. you guys rock