On Wed, 31 Oct 2007 09:49:23 -0400, "Dee.Dee"
wrote:

Above is the way I prepare my alfredo, with the exception that I add the
cheese just before I add the noodles; then toss.
Probably turns out the same.

Most likely. I don't follow those directions to the "T" either.

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On Wed, 31 Oct 2007 01:07:48 -0500, "cybercat"
wrote:

I can see this, but butter, parmesan, and heavy cream? Too fatty for me.
And I like fat. I think it is the butter added to the cheese that seems way
too much to me.

whispering Try it, you might like it!

But be careful because I can only think of what happened after son
make a real "lard" pie crust.

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On Wed, 31 Oct 2007 01:13:20 -0500, "cybercat"
wrote:


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

Make a thin white sauce and add your cheese.

Sounds like a bad macroni and cheese recipe to me!

The classic white sauce (bechamel) is (as I recall) two tablespoons butter
heated to a bubble with two tablespoons of flour added slowly and stirred
for two minutes. Then add a cup of milk, for a thinner sauce, a cup and a
half or more, slowly. Bring it to a boil reduce it to a simmer and stir the
whole time it thickens.

Add fresh grated parmesan to this, to taste, after it begins to thicken. You
won't get lumps, and it won't be pure grease like recipes that call for
nothing but butter and cheese and heavy cream. Ick.

Lumps are caused by using milk or light cream. Heavy cream can be
boiled and doesn't break easily.


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Oh pshaw, on Wed 31 Oct 2007 10:05:09p, meant to say...

On Wed, 31 Oct 2007 01:07:48 -0500, "cybercat"
wrote:

I can see this, but butter, parmesan, and heavy cream? Too fatty for me.
And I like fat. I think it is the butter added to the cheese that seems
way
too much to me.

whispering Try it, you might like it!

But be careful because I can only think of what happened after son
make a real "lard" pie crust.


What happened? I don't bake pies as often as I used to, but for some I do
use lard in the crust. Pie crust made with lard does does not require as
much as when using other forms of fat.

--
Wayne Boatwright
__________________________________________________

I have a rock garden, but three of them died last week.

On Wed, 31 Oct 2007 16:17:13 +0200, ChattyCathy
wrote:

Remember Bob P's Half-Assed ******* Sauce?

I'm sure it's been posted here about a mill-yun times... but here it is
for old time's sake:

* Exported from MasterCook *

Pastorio's Half-Assed ******* Sauce

Recipe By :Bob Pastorio
Serving Size : 0 Preparation Time :0:00
Categories : pasta sauces/gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
3 tablespoons butter
1 clove garlic
more butter -- if desired
2 tablespoons bacon fat -- if desired
1 large egg
1/4 cup parmesan cheese
flat leaf parsley


Eeew! It has an egg in it. That's really half assed.

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Anyone else notice that this can be sung to the tune of "My Bonny Lies
Over the Ocean?"

--
Dan Goodman
"You, each of you, have some special wild cards. Play with them.
Find out what makes you different and better. Because it is there,
if only you can find it." Vernor Vinge, _Rainbows End_
Journal http://dsgood.livejournal.com
Futures http://dangoodman.livejournal.com
mirror: http://dsgood.insanejournal.com
Links http://del.icio.us/dsgood

On Wed, 31 Oct 2007 13:32:19 -0700, Robert Klute
wrote:

high-fat butter,

xcuse me, but is there really such a thing as "low fat" butter? If
so, I haven't heard about it. Low fat sour cream, yes. Low fat
butter, no.... unless it's mixed with something and then we're down to
symantics, but it's not really butter to me.

and Parmesano Reggiano. I use equal weights of butter and cheese.

Oh, ok. Now that I know the proportions. I'll try it!

Seems like a little cream added to the butter/cheese mixture would be
less of a problem than 1/2 butter, 1/2 cheese (if you really cared).


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On Thu, 01 Nov 2007 05:10:56 GMT, Wayne Boatwright
wrote:

What happened? I don't bake pies as often as I used to, but for some I do
use lard in the crust. Pie crust made with lard does does not require as
much as when using other forms of fat.

Let's just say his system wasn't used to much fat in any form, so it
"greased" his digestive track.... if you know what I mean.

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"Dan Goodman" wrote in message
ouse.com...
Anyone else notice that this can be sung to the tune of "My Bonny Lies
Over the Ocean?"

It's past your bed time.

"Mitch Scherer" wrote in message
...
"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.


I guess I am just not that big a fan of alfredo. All that fat and all those
refined carbs, nothing green, nothing fresh. Ick.

But those of you who like it, have at it! They're your asses, not mine.

"Christine Dabney" wrote in message
...
On Wed, 31 Oct 2007 01:07:48 -0500, "cybercat"
wrote:


"Christine Dabney" wrote:


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....


I can see this, but butter, parmesan, and heavy cream? Too fatty for me.
And I like fat. I think it is the butter added to the cheese that seems
way
too much to me.

Have you ever tried it? Don't knock it til you have tried it....
The way I fixed it last night, it wasn't too fatty at all....


I can't eat really fatty foods, IBS don't ya know. A plate of Alfredo will
also cause my blood sugar level to go into the deadly range, diabetes ya
know. But I still make this dish a couple of times a year. Wine is a
mandatory accompaniement. It cuts the fat, aids digestion and keeps the
blood sugar down. I nice big bowl of fresh papaya makes it go down easily.
It's just worth whatever suffering I have to endure the next day.

Paul

sf wrote:


Pastorio's Half-Assed ******* Sauce

Recipe By :Bob Pastorio
Serving Size : 0 Preparation Time :0:00
Categories : pasta sauces/gravies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
3 tablespoons butter
1 clove garlic
more butter -- if desired
2 tablespoons bacon fat -- if desired
1 large egg
1/4 cup parmesan cheese
flat leaf parsley


Eeew! It has an egg in it. That's really half assed.


I make a carbonara that uses cream, butter, eggs and parmesan, as well
as crumbled bacon/pancetta/ham and sometimes some peas or mushrooms. It
is delicious!

"Dan Goodman" wrote in message
ouse.com...
Anyone else notice that this can be sung to the tune of "My Bonny Lies
Over the Ocean?"

--
Dan Goodman
"You, each of you, have some special wild cards. Play with them.
Find out what makes you different and better. Because it is there,
if only you can find it." Vernor Vinge, _Rainbows End_
Journal http://dsgood.livejournal.com
Futures http://dangoodman.livejournal.com
mirror: http://dsgood.insanejournal.com
Links http://del.icio.us/dsgood

My Alfredo keeps coming out lumpy,
It's been so for ever so long.
If my sauce just keeps turning out bumpy
It must be I'm making it wrong.

Chorus:
Lum - py, bum - py, oh bring back my smooth sauce to me.

Second verse, anyone?


Felice

"cybercat" wrote in message
...

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

Make a thin white sauce and add your cheese.

The classic white sauce (bechamel) is (as I recall) two tablespoons butter
heated to a bubble with two tablespoons of flour added slowly and stirred
for two minutes. Then add a cup of milk, for a thinner sauce, a cup and a
half or more, slowly. Bring it to a boil reduce it to a simmer and stir
the
whole time it thickens.

Add fresh grated parmesan to this, to taste, after it begins to thicken.
You
won't get lumps, and it won't be pure grease like recipes that call for
nothing but butter and cheese and heavy cream. Ick.


I thought cats liked cream?

Paul

1/2 cup reconstituted non-fat powdered milk
1/2 cup non-fat Kraft parmesan "cheese" (the stuff in a cardboard tube)
1/2 cup "I Can't Believe It's Not Butter"
1 pound low-carb "pasta"

Yummy.