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

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.


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

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.
>
> --

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.

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 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.

--
See return address to reply by email
remove the smiley face first

> wrote:

>I actually do use a small amount of
>equal parts butter and parmesean on noodles, but I'd never call it
>Alfredo.

IMO you'd be completely justified calling that Alfredo.

Steve

On Thu, 01 Nov 2007 21:38:02 -0700, sf wrote:

>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.

You can get Parmigiano-Reggiano here - try Costco - it is worth it for
recipes like this. It is nuttier than here, not 'creamier' unless you
mean as opposed to having the consistency of cardboard.