<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America's Test Kitchens says that fettucini Alfredo was originally made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

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.

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.



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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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> 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.

On Thu, 01 Nov 2007 17:15:22 GMT, "Paul M. Cook"
> wrote:

>
>"Reg" > wrote in message
et...
>> 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.

I'm glad you haven't stooped that low! (if you want to make a real
low-fat alfredo use real milk, cut down on the butter/cheese, and put
some cornstarch in to help thicken it up.)

"cybercat" > wrote in message
.. .
>
> "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.
>

Avoid processed carbs, exercise, keep the weight down and you'll be doing
quite a lot to avoid diabetes.

> >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
>

Alcohol in small amounts kind of works like insulin. It opens the cells in
the body to receive blood glucose. But it is a very brief response and can
have a rebound effect causing a delayed and massive spike if used in excess.
Diabetics on insulin need to avoid alcohol because it can cause them to
miscalculate the amount of insulin they need, usually causing an overdose
resulting in a dangerous low.

But in a healthy person or a NID diabetic, taken with food, alcohol will
keep blood sugar low.

> >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.
>

Papayan is the enzyme. It is a miracle. It really helps the body to digest
food, especially fats. This has a very healthy effect on the colon. When I
feel flareups of IBS coming on, papaya often helps keep it to a minimum.

> > 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.

IBS, IBD is inflammatory bowel disease. Both can ruin your life. IBS is
more benign ion that it is non life threatening but IBS flareups can
immobilze you. IBD can kill you outright.

Paul

"Paul M. Cook" > wrote in message
news:JDNWi.2277$9N6.239@trnddc03...
>
> "cybercat" > wrote in message
> .. .
>>
>
> Alcohol in small amounts kind of works like insulin. It opens the cells
> in
> the body to receive blood glucose.

I see.

[...]
>>
>
> Papayan is the enzyme. It is a miracle. It really helps the body to
> digest
> food, especially fats. This has a very healthy effect on the colon. When
> I
> feel flareups of IBS coming on, papaya often helps keep it to a minimum.

Interesting. I like papaya, too.

>
>> > 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.
>
> IBS, IBD is inflammatory bowel disease. Both can ruin your life. IBS is
> more benign ion that it is non life threatening but IBS flareups can
> immobilze you. IBD can kill you outright.
>

My poor aunt and uncle suffer from IBD. I'll mention the papaya to them,
thanks. It might help with indigestion, too.