Aloha,

No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I don't
have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
instead or will that be too salty? Anyone have any ideas?

Kilikini

"kilikini" > wrote in message
...
> Aloha,
>
> No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
don't
> have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
> instead or will that be too salty? Anyone have any ideas?
>
> Kilikini

Pass...

Dimitri

"Dimitri" > wrote in message
. com...
>
> "kilikini" > wrote in message
> ...
> > Aloha,
> >
> > No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
> don't
> > have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
> > instead or will that be too salty? Anyone have any ideas?
> >
> > Kilikini
>
> Pass...
>
> Dimitri

Me too. My God!

Charlie

"kilikini" > wrote in message
...
> Aloha,
>
> No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
don't
> have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
> instead or will that be too salty? Anyone have any ideas?
>
> Kilikini
>
>
I say give it a shot. If it's awful, chuck it, if it's great lend your name
to it and become famous.

It will taste a bit stronger, but it will be fine.

"Anthony" > wrote in message
...
>
> "kilikini" > wrote in message
> ...
> > Aloha,
> >
> > No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
> don't
> > have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
> > instead or will that be too salty? Anyone have any ideas?
> >
> > Kilikini
> >
> >
> I say give it a shot. If it's awful, chuck it, if it's great lend your
name
> to it and become famous.
>
>

Aria > wrote:
>It will taste a bit stronger, but it will be fine.

I say it will be better.

--Blair
"Says P-R on the bag, it's the good stuff."

I use a 50/50 blend and it tastes great. Do use a sweet butter though.

Paul

"kilikini" > wrote in message
...
> Aloha,
>
> No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
don't
> have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
> instead or will that be too salty? Anyone have any ideas?
>
> Kilikini
>
>
>

"kilikini" > wrote in message
...
> Aloha,
>
> No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
don't
> have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
> instead or will that be too salty? Anyone have any ideas?
>
> Kilikini
>
>
>
I will taste different but should be fine. I often use asiago and like it
quite well. It is a little milder and helps the flavor of the cream come
through.

Fred
The Good Gourmet
http://www.thegoodgourmet.com

On Thu, 08 Jan 2004 05:03:46 GMT, "Fred"
> wrote:

>
> "kilikini" > wrote in message
> ...
> > Aloha,
> >
> > No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
> don't
> > have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
> > instead or will that be too salty? Anyone have any ideas?
> >
> > Kilikini
> >
> >
> >
> I will taste different but should be fine. I often use asiago and like it
> quite well. It is a little milder and helps the flavor of the cream come
> through.
>
I like using the 2 and 3 (fresh) cheese blends these days.
Saves a lot 'o dough for me because I used to blend them
myself.


Practice safe eating - always use condiments

Fred wrote:

> "kilikini" > wrote in message
> ...
>
>>Aloha,
>>
>>No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
>
> don't
>
>>have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
>>instead or will that be too salty? Anyone have any ideas?
>>
>>Kilikini
>>
>>
>>
>
> I will taste different but should be fine. I often use asiago and like it
> quite well. It is a little milder and helps the flavor of the cream come
> through.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com
>
>
What cream???
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"alzelt" > wrote in message
...
>
>
> Fred wrote:
>
> > "kilikini" > wrote in message
> > ...
> >
> >>Aloha,
> >>
> >>No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
> >
> > don't
> >
> >>have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
> >>instead or will that be too salty? Anyone have any ideas?
> >>
> >>Kilikini
> >>
> >>
> >>
> >
> > I will taste different but should be fine. I often use asiago and like
it
> > quite well. It is a little milder and helps the flavor of the cream
come
> > through.
> >
> > Fred
> > The Good Gourmet
> > http://www.thegoodgourmet.com
> >
> >
> What cream???
> --
> Alan
>
> "If you reject the food, ignore the customs, fear the religion, and
> avoid the people, you might better stay home."
> --James Michener
>

The heavy cream. Alfredo is a cream and cheese sauce.

Fred
The Good Gourmet
http://www.thegoodgourmet.com

"Fred" > wrote in message
t...
>
> "alzelt" > wrote in message
> ...
> >
> >
> > Fred wrote:
> >
> > > "kilikini" > wrote in message
> > > ...
> > >
> > >>Aloha,
> > >>
> > >>No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
> > >
> > > don't
> > >
> > >>have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
> > >>instead or will that be too salty? Anyone have any ideas?
> > >>
> > >>Kilikini
> > >>
> > >>
> > >>
> > >
> > > I will taste different but should be fine. I often use asiago and
like
> it
> > > quite well. It is a little milder and helps the flavor of the cream
> come
> > > through.
> > >
> > > Fred
> > > The Good Gourmet
> > > http://www.thegoodgourmet.com
> > >
> > >
> > What cream???
> > --
> > Alan
> >
> > "If you reject the food, ignore the customs, fear the religion, and
> > avoid the people, you might better stay home."
> > --James Michener
> >
>
> The heavy cream. Alfredo is a cream and cheese sauce.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com
>
HAAA! HAAA! HAAA!

Charlie

Fred wrote:
> "alzelt" > wrote in message
>>> It is a little milder and helps the flavor of
>>> the cream come through.
>>>
>>> Fred
>>> The Good Gourmet

>> What cream???
>> --
>> Alan
>
> The heavy cream. Alfredo is a cream and cheese sauce.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com

HAHAHA, man I hope that isn't advice you give over at the good gourmet.

Cristina
--
Info on Moving to Italy and Driving in Italy
http://www.cristinasweb.com

"Fred" > wrote in message
t...

<snip>
> > > Fred
> > > The Good Gourmet
> > > http://www.thegoodgourmet.com
> > >
> > >
> > What cream???
> > --
> > Alan
> >
> > "If you reject the food, ignore the customs, fear the religion, and
> > avoid the people, you might better stay home."
> > --James Michener
> >
>
> The heavy cream. Alfredo is a cream and cheese sauce.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com

IDIOT!

From the original restaurant.

http://www.ristorantealfredo1907.com/paginainiziale.htm

The recipe Fettuccine Alfredo
For 4 servings

250 g thin egg fettuccine
150 g unsalted butter
150 g Parmesan cheese

Freshly made noodles are dropped into boiling water and taken out as soon as
they rise to the top - fresh pasta does not have to be boiled for as long as
the packaged kind. From here on, the preparation is all done at the table.
The unsalted butter is placedon a hot, oval serving plate where you have put
a bit of water used to cook pasta. The fettuccine is poured on top, and the
finely grated Parmesan is then sifted all over the pasta.

Dimitri

Hark! I heard "Fred" > say:
> "alzelt" > wrote in message
> ...
> > Fred wrote:

> > > I will taste different but should be fine. I often use asiago and
> > > like it quite well. It is a little milder and helps the flavor of
> > > the cream come through.
> > >
> > > Fred
> > > The Good Gourmet
> > > http://www.thegoodgourmet.com

> > What cream???

> The heavy cream. Alfredo is a cream and cheese sauce.

Sheesh, you'd expect a proclaimed "Good Gourmet" to know better. Yes,
one can make a lovely cream and cheese sauce for pasta:

Fettucini Alla Panna

½ C. butter (not margarine)
3 cloves garlic, minced
½ t. black pepper
½ t. sweet basil
½ C. flour
2 C. parmesan cheese, grated
16 oz. heavy whipping cream
16 oz. "half & half"
12 oz. fettucini noodles, cooked

Gently heat cream and "half & half" in saucepan over medium heat. In
large kettle, melt butter, add garlic and saute for one minute. Slowly
add spices and cheese, stirring, until well mixed. Add flour, also
stirring, cook for a few minutes. Slowly add cream mixture, stirring
well after each addition, until sauce is thick and bubbly. Toss with
hot fettucini.

but this has nothing to do with "Fettucini Alfredo"...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

(snip)
>
> Fettucini Alla Panna
>
> ½ C. butter (not margarine)
> 3 cloves garlic, minced
> ½ t. black pepper
> ½ t. sweet basil
> ½ C. flour
> 2 C. parmesan cheese, grated
> 16 oz. heavy whipping cream
> 16 oz. "half & half"
> 12 oz. fettucini noodles, cooked
>
> Gently heat cream and "half & half" in saucepan over medium heat. In
> large kettle, melt butter, add garlic and saute for one minute. Slowly
> add spices and cheese, stirring, until well mixed. Add flour, also
> stirring, cook for a few minutes. Slowly add cream mixture, stirring
> well after each addition, until sauce is thick and bubbly. Toss with
> hot fettucini.
>
> but this has nothing to do with "Fettucini Alfredo"...
>
>
> --
> j.j. ~ mom, gamer, novice cook ~
> ..fish heads, fish heads, eat them up, yum!

I always add a little nutmeg to my sauce...it makes it sweeter and richer
tasting.

Kilikini

"Fred" > wrote in message et>...
> >
>
> The heavy cream. Alfredo is a cream and cheese sauce.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com

Bzzzzt.
Nope.
You're wrong.

Alfredo is NOT a cream sauce.
It is nothing but cheese and butter.
Butter and cheese.
NO CREAM.

Anything with cream sauce might be accurately called "Alfredo Style",
but the real thing, invented in Rome and served at "Alfredo, The
Original of Rome" is nothing but egg noodles, butter and parmagiano
reggiano cheese.

If you add cream, change the cheese, serve it with ziti,
whatever---it's not alfredo.

Real alfredo is nearly impossible to make here in the U.S. because our
butter has less butter fat in it than that in Europe. Even the Danish
butter and Plugra brands they sell here are only slightly fattier than
"typical" U.S. butter.

Fred wrote:

>
> "alzelt" > wrote in message
> ...
>>
>>
>> Fred wrote:
>>
>> > "kilikini" > wrote in message
>> > ...
>> >
>> >>Aloha,
>> >>
>> >>No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
>> >
>> > don't
>> >
>> >>have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
>> >>instead or will that be too salty? Anyone have any ideas?
>> >>
>> >>Kilikini
>> >>
>> >>
>> >>
>> >
>> > I will taste different but should be fine. I often use asiago and like
> it
>> > quite well. It is a little milder and helps the flavor of the cream
> come
>> > through.
>> >
>> > Fred
>> > The Good Gourmet
>> > http://www.thegoodgourmet.com
>> >
>> >
>> What cream???
>> --
>> Alan
>>
>> "If you reject the food, ignore the customs, fear the religion, and
>> avoid the people, you might better stay home."
>> --James Michener
>>
>
> The heavy cream. Alfredo is a cream and cheese sauce.
>

And, they're off...

--
"We need more secret sauce! Put this mayonnaise in the sun!"
-- Krustyburger manager

Fred wrote:

> "alzelt" > wrote in message
> ...
>
>>
>>
>>>
>>
>>What cream???
>>--
>>Alan
>>
>
> The heavy cream. Alfredo is a cream and cheese sauce.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com
>
>

Poor Alfredo, turning in his grave....

Ciao,
Anna Maria


www.annamariavolpi.com

anna maria wrote:
>
> Fred wrote:

> > The heavy cream. Alfredo is a cream and cheese sauce.

> Poor Alfredo, turning in his grave....

(giggling) Alfredo probably didn't have any cream when he made his
first pasta dish.

nancy

Fred wrote:
> "alzelt" > wrote in message
> ...
>
>>
>>Fred wrote:
>>
>>
>>>"kilikini" > wrote in message
...
>>>
>>>
>>>>Aloha,
>>>>
>>>>No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
>>>
>>>don't
>>>
>>>
>>>>have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
>>>>instead or will that be too salty? Anyone have any ideas?
>>>>
>>>>Kilikini
>>>>
>>>>
>>>>
>>>
>>>I will taste different but should be fine. I often use asiago and like
>
> it
>
>>>quite well. It is a little milder and helps the flavor of the cream
>
> come
>
>>>through.
>>>
>>>Fred
>>>The Good Gourmet
>>>http://www.thegoodgourmet.com
>>>
>>>
>>
>>What cream???
>>--
>>Alan
>>
>>"If you reject the food, ignore the customs, fear the religion, and
>>avoid the people, you might better stay home."
>> --James Michener
>>
>
>
> The heavy cream. Alfredo is a cream and cheese sauce.
>
> Fred
> The Good Gourmet
> http://www.thegoodgourmet.com
>
>
Methinks calling yourself the good gourmet was a bit premature. No such
thing, Fred.

Merely a dish of fetuccine, some boiling water, butter and cheese. It
was never a sauce.

Another one, Charlie. Get out the net!!!
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

On Wed, 07 Jan 2004 14:31:26 GMT, "kilikini"
> wrote:

> Aloha,
>
> No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I don't
> have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
> instead or will that be too salty? Anyone have any ideas?
>
I prefer Romano over Parmesean in any dish. Go for it!


Practice safe eating - always use condiments

"kilikini" > wrote in message
...
> Aloha,
>
> No, I'm NOT making stroganoff.... I want to make Alfredo Sauce, but I
don't
> have fresh Parm - I have fresh Pecorino Romano (sp?). Can I use that
> instead or will that be too salty? Anyone have any ideas?
>
> Kilikini
>
>

Thanks for all of the suggestions; we're having Alfredo tomorrow night -
with the Romano. I may get creative and throw some grilled chicken breasts
into the mix. I will probably do some sort of broccoli side dish served
with the ever-popular garlic bread.

Thanks so much!

Kilikini