Nancy Young wrote:

"Sky" wrote

Dee.Dee wrote:

"raymond" wrote

Not only that, but in Italy the cream is a double cream, which I have
never seen in the states.

Maybe not for sale, but you'll find it at my house :-))

How do you get the double cream, then, Dee Dee? I'm curious because I've
never seen nor had it before. Is it a recipe or process? I always have
heavy whipping cream on hand, but it's the ultra-pastuerized stuff
that's 36-40% milkfat. Do you have your own source of fresh milk nearby
from a live dairy cow? Thanks.

You know that half a cow someone was packing up the
other day? Dee owns the other half.

nancy

LOL! I needed a splutter warning for that one G. So, does that mean
Dee Dee has half double cream, or double half-cream? Oh, just too
funny. Thanks for the laughs, Nancy

Sky, who's still giggling

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Sky" wrote

Nancy Young wrote:

"Sky" wrote

Dee.Dee wrote:

"raymond" wrote

Not only that, but in Italy the cream is a double cream, which I
have
never seen in the states.

Maybe not for sale, but you'll find it at my house :-))

How do you get the double cream, then, Dee Dee? I'm curious because
I've
never seen nor had it before. Is it a recipe or process? I always
have
heavy whipping cream on hand, but it's the ultra-pastuerized stuff
that's 36-40% milkfat. Do you have your own source of fresh milk
nearby
from a live dairy cow? Thanks.

You know that half a cow someone was packing up the
other day? Dee owns the other half.

LOL! I needed a splutter warning for that one G. So, does that mean
Dee Dee has half double cream, or double half-cream? Oh, just too
funny. Thanks for the laughs, Nancy

Sky, who's still giggling

(laugh) I actually think she does have a share in a cow, but
she'll say if I made that up.

nancy

On 30 Oct 2007 17:55:43 -0700, wrote:

Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
why and help me avoid this?

Lose the cream. Fettuccine all’Alfredo is made with fresh fettuccine
noodles, high-fat butter, and Parmesano Reggiano. I use equal weights
of butter and cheese.

"Sky" wrote in message
...
Dee.Dee wrote:

"raymond" wrote in message
...
Not only that, but in Italy the cream is a double cream, which I have
never seen in the states.

Maybe not for sale, but you'll find it at my house :-))

Dee Dee

How do you get the double cream, then, Dee Dee? I'm curious because I've
never seen nor had it before. Is it a recipe or process? I always have
heavy whipping cream on hand, but it's the ultra-pastuerized stuff
that's 36-40% milkfat. Do you have your own source of fresh milk nearby
from a live dairy cow? Thanks.

Sky, who doesn't have any dairy cows ;



Hi Sky,

Yes, I get my milk from a pesticide free farm. I get a gallon every week; I
pick it up on Fri, Sat or Sunday. Depending upon the season, the cream will
vary. This week it was soooo thick and heavy and there was 3 cups of it. I
can't say that it is double cream for sure, because I have no way of
measuring the fat; maybe I was overstating (a bit of hyperbole perhaps?) .
But it feels as it will almost stand alone ;-))

Here is zee place.
http://www.hedgebrook.com/cowboarding.asp

Sometimes there will be just 2 cups and not always as thick, but it will
always be thick. It will never ever be as thin as half-and-half.

As a result of discussing this here on this group, I got enough
encouragement to research where I could buy farm milk; I've been doing this
for a while now. Thanks all who encouraged me.

Dee Dee

"Sky" wrote in message
...
Nancy Young wrote:

"Sky" wrote

Dee.Dee wrote:

"raymond" wrote

Not only that, but in Italy the cream is a double cream, which I
have
never seen in the states.

Maybe not for sale, but you'll find it at my house :-))

How do you get the double cream, then, Dee Dee? I'm curious because
I've
never seen nor had it before. Is it a recipe or process? I always
have
heavy whipping cream on hand, but it's the ultra-pastuerized stuff
that's 36-40% milkfat. Do you have your own source of fresh milk
nearby
from a live dairy cow? Thanks.

You know that half a cow someone was packing up the
other day? Dee owns the other half.

nancy

LOL! I needed a splutter warning for that one G. So, does that mean
Dee Dee has half double cream, or double half-cream? Oh, just too
funny. Thanks for the laughs, Nancy

Sky, who's still giggling


They didn't get full-value. Mine is still producing.
Dee Dee

You were doing fine through the butter and cheese, but you lost me at the
cream.


I think I see you behind the pickles. Wave a few times.

Paul

"Robert Klute" wrote in message
...
On 30 Oct 2007 17:55:43 -0700, wrote:

Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
why and help me avoid this?

Lose the cream. Fettuccine all'Alfredo is made with fresh fettuccine
noodles, high-fat butter, and Parmesano Reggiano. I use equal weights
of butter and cheese.

Now, see, I could get behind this. I would just use a *little* butter and a
good bit of parm.

"Dave Bugg" wrote in message
...
raymond wrote:

Not only that, but in Italy the cream is a double cream, which I have
never seen in the states.

I'd love to see it become a common item in grocery stores. Can you imagine
the reaction from the food police? Their heads would explode. LOL!!!!
Maybe New York City could enact a preemptive ban.


Fat is my friend. If only it wouldn't keep sticking around.

"Christine Dabney" wrote in message
...
On Wed, 31 Oct 2007 00:05:08 -0500, "cybercat"
wrote:


"Mitch Scherer" wrote in message

For 4 people,
Melt 6 oz. butter. Add 6 oz. parmigiano reggiano and mix until the
cheese
is wet. Add 1/4 cup of cream and stir the mixture to get a paste. Heat
at low temperature until the mixture is a smooth sauce. Mix with 1
pound
of fresh fettuccini (or equivalent measure of dried pasta) cooked
according to directions. I prefer fresh angel hair for the fine texture
and one minute cooking time.

You can learn to adjust the measurements according to your taste. The
sauce should taste like parmesan. The butter and cream are to give the
cheese the correct sauce consistency. Not enough cream and the sauce be
too thick (or solid) when it cools.

That sounds utterly disgusting.


It isn't really.

I just learned something new last night. I was craving pasta..and I
was reading a food blog called the Amateur Gourmet. He talked about a
dish of pasta with parmesan and nutmeg..... No cream.. Just pasta,
butter, parmesan and nutmeg.. He talks about how he used to make
it...and then goes on to tell what he learned from Lidia
Bastianich....

http://www.amateurgourmet.com/

http://www.amateurgourmet.com/2006/0...ka_pasta_.html

I made this last night...it was simple, very good. Clean
flavors...not gunky...No cream, just butter..and a bit of the pasta
water per Lidia. And good Parmesan. I had some good Parmesan I
picked up in Richmond VA, of all places...from a place called Tom
Leonards. Son of Stew Leonard, of Stew Leonards' fame. Really good
parmesan,for the price. I grated it..and it was marvelous in the
pasta.

Christine

Alfredo's original recipe simply called for equal parts parmigiano reggiano
and butter, but if you don't wolf it down before it cools, it will solidify.
This cheese is one of the most treasured delicacies of Italy and they don't
think it is disgusting.

Mitch

Dee.Dee wrote:

"Sky" wrote in message
...
Dee.Dee wrote:

Maybe not for sale, but you'll find it at my house :-))

Dee Dee

How do you get the double cream, then, Dee Dee? I'm curious because I've
never seen nor had it before. Is it a recipe or process? I always have
heavy whipping cream on hand, but it's the ultra-pastuerized stuff
that's 36-40% milkfat. Do you have your own source of fresh milk nearby
from a live dairy cow? Thanks.

Sky, who doesn't have any dairy cows ;


Hi Sky,

Yes, I get my milk from a pesticide free farm. I get a gallon every week; I
pick it up on Fri, Sat or Sunday. Depending upon the season, the cream will
vary. This week it was soooo thick and heavy and there was 3 cups of it. I
can't say that it is double cream for sure, because I have no way of
measuring the fat; maybe I was overstating (a bit of hyperbole perhaps?) .
But it feels as it will almost stand alone ;-))

Here is zee place.
http://www.hedgebrook.com/cowboarding.asp

Sometimes there will be just 2 cups and not always as thick, but it will
always be thick. It will never ever be as thin as half-and-half.

As a result of discussing this here on this group, I got enough
encouragement to research where I could buy farm milk; I've been doing this
for a while now. Thanks all who encouraged me.

Dee Dee

Thanks for the link, Dee Dee. I'm extremely jealous too! ;D Alas, I
believe it is illegal in Illinois for farmers to sell milk/cream in any
form directly to the consumer (without pastuerization) - dang it! I
would so love to get 'whole milk' directly from the cow, too!

Sky, who drinks at least 3 gallons of milk a week

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

sf wrote in message ...
On Tue, 30 Oct 2007 22:21:56 -0600, Pennyaline
wrote:

America's Test Kitchens says that fettucini Alfredo was originally made
with just pasta, butter, nutmeg and cheese. The cream bit came in later.
Most how-to's advocate using pasta water to loosen sauces that become
too thick.

Someone posted here a long time ago saying that American parmesan
isn't as "creamy" as cheese in Italy. I don't disagree with using
pasta water to loosen, it's just that I've never used it as the main
liquid in Alfredo. I'm satisfied with this recipe.

Simple Fettuccine Alfredo
(I hate the taste of nutmeg, so it's not mentioned here)

8 oz. "wide" noodles (use linguini or fettuccini), cooked until barely
al dente
6 oz. butter
1 1/2 C. heavy (whipping) cream
1 C Parmesan cheese
I also use Romano, Asiago or a combination
Salt and pepper

Melt the butter in a wide pan. Add cream and boil rapidly until
thick. Take off the heat. Add noodles to the cooking pan and toss
with the cheese.

Season to taste with salt and pepper.

Transfer to a warm bowl and serve immediately.

If you use too much cream you will end up with a sauce that is too runny.

I don't add salt. The cheese is fairly salty and I only buy salted butter
to reduce spoilage. I keep my butter out of the refrigerator so it spreads
easily and it rarely spoils before it is eaten.

I have never used nutmeg and just can't see diluting the marvelous flavor of
real parmesan. Parmigiano reggiano seems expensive but at a dollar or two
per serving it is cheap.

I tried to substitute less expensive cheeses but instead that the smooth
sauce that the real deal produces I ended up with a ball of rubber.

Also, the finer you grate the cheese, the quicker it melts. I used to fine
grate the cheese on a $6 box grater until I got an attachment for my
KitchenAid. Now the cheese is grated in seconds but the coarse grated
cheese takes a lot longer to melt.

Mitch

"Goomba38" wrote in message
. ..
cybercat wrote:

Make a thin white sauce and add your cheese.

FLOUR in Alfredo?! Blasphemy....and not the desired flavor at all.

It is true. The greatest classic meals are made with a few VERY GOOD
ingredients.

Mitch

"Paul M. Cook" wrote in message
news:rZ7Wi.11859$%r.7998@trnddc01...

You were doing fine through the butter and cheese, but you lost me at the
cream.


I think I see you behind the pickles. Wave a few times.

Paul

Hoo hoo! Paul! I'm in the pasta aisle!

Felice

"Sky" wrote in message
...
Dee.Dee wrote:

"Sky" wrote in message
...
Dee.Dee wrote:

Maybe not for sale, but you'll find it at my house :-))

Dee Dee

How do you get the double cream, then, Dee Dee? I'm curious because
I've
never seen nor had it before. Is it a recipe or process? I always
have
heavy whipping cream on hand, but it's the ultra-pastuerized stuff
that's 36-40% milkfat. Do you have your own source of fresh milk
nearby
from a live dairy cow? Thanks.

Sky, who doesn't have any dairy cows ;


Hi Sky,

Yes, I get my milk from a pesticide free farm. I get a gallon every
week; I
pick it up on Fri, Sat or Sunday. Depending upon the season, the cream
will
vary. This week it was soooo thick and heavy and there was 3 cups of it.
I
can't say that it is double cream for sure, because I have no way of
measuring the fat; maybe I was overstating (a bit of hyperbole perhaps?)
.
But it feels as it will almost stand alone ;-))

Here is zee place.
http://www.hedgebrook.com/cowboarding.asp

Sometimes there will be just 2 cups and not always as thick, but it will
always be thick. It will never ever be as thin as half-and-half.

As a result of discussing this here on this group, I got enough
encouragement to research where I could buy farm milk; I've been doing
this
for a while now. Thanks all who encouraged me.

Dee Dee

Thanks for the link, Dee Dee. I'm extremely jealous too! ;D Alas, I
believe it is illegal in Illinois for farmers to sell milk/cream in any
form directly to the consumer (without pastuerization) - dang it! I
would so love to get 'whole milk' directly from the cow, too!

Sky, who drinks at least 3 gallons of milk a week


Sky, it is illegal (I'm almost certain) here in Virginia, too, but the way
you do it is: buy shares. The share I bought $63 is for my cow (so to
speak). That's it. I pay to board the cow and get milk from it $72 every
quarter.

I'll bet they do that in Illinois, too; many states do. Start searching the
internet for something close to you.
Dee Dee

Dee.Dee wrote:

"Sky" wrote in message
...
Dee.Dee wrote:

Hi Sky,

Yes, I get my milk from a pesticide free farm. I get a gallon every
week; I
pick it up on Fri, Sat or Sunday. Depending upon the season, the cream
will
vary. This week it was soooo thick and heavy and there was 3 cups of it.
I
can't say that it is double cream for sure, because I have no way of
measuring the fat; maybe I was overstating (a bit of hyperbole perhaps?)
.
But it feels as it will almost stand alone ;-))

Here is zee place.
http://www.hedgebrook.com/cowboarding.asp

Sometimes there will be just 2 cups and not always as thick, but it will
always be thick. It will never ever be as thin as half-and-half.

As a result of discussing this here on this group, I got enough
encouragement to research where I could buy farm milk; I've been doing
this
for a while now. Thanks all who encouraged me.

Dee Dee

Thanks for the link, Dee Dee. I'm extremely jealous too! ;D Alas, I
believe it is illegal in Illinois for farmers to sell milk/cream in any
form directly to the consumer (without pastuerization) - dang it! I
would so love to get 'whole milk' directly from the cow, too!

Sky, who drinks at least 3 gallons of milk a week


Sky, it is illegal (I'm almost certain) here in Virginia, too, but the way
you do it is: buy shares. The share I bought $63 is for my cow (so to
speak). That's it. I pay to board the cow and get milk from it $72 every
quarter.

I'll bet they do that in Illinois, too; many states do. Start searching the
internet for something close to you.
Dee Dee

Dee Dee, I'll check it out. I'm surrounded by soybean and corn fields,
so there's gotta be some dairy not to far away! Thanks for the
suggestion

Sky, who's keeping her fingers crossed

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice