Paul M. Cook wrote:
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.

Ummm....glad you enjoy it. Honest.
I think I'll pass and wait for the real "heart attack on a plate"
version. Thanks.

"Goomba38" wrote in message
. ..
Paul M. Cook wrote:
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.

Ummm....glad you enjoy it. Honest.
I think I'll pass and wait for the real "heart attack on a plate"
version. Thanks.

And don't forget the alcohol free wine and of course a delicious cup of
instant decaffeinated coffee.

Paul

"Reg" wrote in message
t...
Paul M. Cook wrote:

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"


If you estimate the above at around 4 servings, the "I can't believe
it's not foot ointment" stuff is going to contribute around 32 grams of
fat (although it does add mostly unsaturated fat where butter would
add saturated). That's not exactly low fat. Personally, I'd just
eat the real thing.


Sigh. It was a joke. Perhaps somebody out there cooks that way but I don't
want to know them.

Paul

Felice Friese wrote:
"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

LOL I am not sure anyone can top that)

On Wed, 31 Oct 2007 22:17:56 -0700, sf wrote:

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.

Yes, sort of. Butter is required to be at least 80% milk fat. The rest
is milk solids, water, and, sometimes, salt. European-style butters have
a fat content of 82%-88%. Most commercial butters are exactly 80% milk
fat.

Increasing the proportion of milk fat produces a richer tasting product.
As a by-product, producers who are willing to put out a more expensive
product (milk fat costs more than water)have an interest in the flavor
of their product.



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).

Like I said, lose the cream. They don't use cream in Italy when they
make Pasta Alfredo style.

On Nov 1, 11:15 am, "Paul M. Cook"
wrote:
"Reg" wrote in message

t...

Paul M. Cook wrote:

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"

If you estimate the above at around 4 servings, the "I can't believe
it's not foot ointment" stuff is going to contribute around 32 grams of
fat (although it does add mostly unsaturated fat where butter would
add saturated). That's not exactly low fat. Personally, I'd just
eat the real thing.

Sigh. It was a joke. Perhaps somebody out there cooks that way but I don't
want to know them.

As awful as some stuff that gets posted here is, that HAD to be a
joke.
Not one or two bad ingredients, but 100% bad ingredients.

Paul

--Bryan

Paul M. Cook wrote:

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"


If you estimate the above at around 4 servings, the "I can't believe
it's not foot ointment" stuff is going to contribute around 32 grams of
fat (although it does add mostly unsaturated fat where butter would
add saturated). That's not exactly low fat. Personally, I'd just
eat the real thing.

--
Reg

"Reg" wrote in message
t...
Paul M. Cook wrote:

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"


If you estimate the above at around 4 servings, the "I can't believe
it's not foot ointment" stuff is going to contribute around 32 grams of
fat (although it does add mostly unsaturated fat where butter would
add saturated). That's not exactly low fat. Personally, I'd just
eat the real thing.

--

Any time you are adding nearly pure fat to refined carbs, you might just as
well resign yourself to seeing it on your ass one day. Or in a scan of your
arteries.

Having said that, I enjoy fatty meals on a regular basis, but they generally
have a lot better nutrition than alfredo. Every now and then I have pasta
with salt and pepper and parmesan and butter, and it's fine. I prefer fatty
dishes that at least have some redeeming nutritional value.

Paul M. Cook wrote:

"Reg" wrote in message
t...
If you estimate the above at around 4 servings, the "I can't believe
it's not foot ointment" stuff is going to contribute around 32 grams of
fat (although it does add mostly unsaturated fat where butter would
add saturated). That's not exactly low fat. Personally, I'd just
eat the real thing.



Sigh. It was a joke. Perhaps somebody out there cooks that way but I don't
want to know them.


I know. I took it that you were making fun of the disgusto
factor (you picked the right recipe). Thing is, people opt
for the foot ointment stuff and really think they're cutting
down on fat.

--
Reg

"Paul M. Cook" wrote:


I thought cats liked cream?




We do, just not with cheese and butter.

Ob cats: Gracie, who is generally not interested in people
food, will beg for dairy. Very politely, of course. She gets
the bowl after we have eaten all the egg salad, tuna salad, and
chicken salad, our bowls after we have salads with Ranch, and
will lap up 4% cottage cheese. She will only eat Temptations
Dairy flavored cat treats too.



--
Posted via a free Usenet account from http://www.teranews.com

"Felice Friese" wrote in message
. ..

"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?


*applause*



--
Posted via a free Usenet account from http://www.teranews.com

On Wed, 31 Oct 2007 12:54:11 -0400, "Felice Friese"
wrote:


"Paul M. Cook" wrote in message
news:i92Wi.8658$R%4.1208@trnddc05...


No proper Alfredo sauce ever required flour.

OK, here is the classic method.

heat a large deep plate in the oven
when the pasta is ready remove it
put a large amount of soft butter, about 1/4 pound onto the plate
1 handful or more fresh reggiano, at least 1 cup
pasta goes straight from the water onto the plate
add a little pasta water
toss the pasta and butter/cheese
add cream (half and half is OK) and keep tossing
grate some fresh nutmeg onto the pasta

You will get a very smooth "sauce." That is how it is always done it
Italy.

Paul

I swore I would never again get trapped into an alfredo thread but ...

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

Felice


i too thought the classic was just butter and cheese. black pepper at
serving time.

your pal,
blake

"Paul M. Cook" wrote
I can't eat really fatty foods, IBS don't ya know.

I will get reflux if I hit it too hard, or have something fatty AND
spicy like Buffalo Wings. After the drug Protonix healed the damage done
by reflux, I found myself avoiding a whole lot of fat, naturally. I don't
feel
deprived. I still eat red meat and cheeses, I just don't overdo and don't
have the combinations that really get me.

A plate of Alfredo will also cause my blood sugar level to go into the
deadly range, diabetes ya know.

I feel for you. It runs in my family, so I have to be careful. In the past
ten years
I have added things I really like that have high fiber to my diet. (Rather
than
choke down icky bran muffins and such, it is so much more pleasant just to
find things you like, you know?) I'm also exercising more. It may still get
me,
just like the 25 years I smoked might still get me though I've been off the
things
for seven years.

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.

Wine keeps blood sugar down, really??? I love it, but I surely did not know
that. One thing I will never do again--have hot wings, red wine, and
chocolate
in the same night. I might as well just say, "Please, God, hurt me and hurt
me
bad." lol

A nice big bowl of fresh papaya makes it go down easily.

Hey, that is a great idea. It's the enzymes, right? Papaya is an ingredient
in some meat tenderizers.

It's just worth whatever suffering I have to endure the next day.

I hate reflux so much. I don't know what IBD is like.



--
Posted via a free Usenet account from http://www.teranews.com

On Thu, 01 Nov 2007 07:44:10 -0400, Goomba38
wrote:

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!

Carbonara with cream? Mine is just eggs and cheese (and other stuff
like bacon or ham, but I don't get too fancy).

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On Thu, 01 Nov 2007 10:33:12 -0700, Robert Klute
wrote:

Like I said, lose the cream. They don't use cream in Italy when they
make Pasta Alfredo style.

I understand that the parmesean is much different over there.... it's
creamier than our "real imported stuff" and the purpose of cream is to
give the alfredo that texture. I actually do use a small amount of
equal parts butter and parmesean on noodles, but I'd never call it
Alfredo.

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