Originally Posted by ptlyon:
I know you didn't ask me, but here is mine anyway :
Alfredo*
1 pint of heavy cream.
1lb of finely grated Parmesan (16 oz)
1 stick of butter.
Heat cream on medium, add butter. When butter is melted, add cheese. Continue on medium heat stirring almost constantly until mixture is smooth. Enjoy.
pretty close except she sautees mushrooms in butter in the pan first maybe, and it also has asiago cheese at some point. And garlic sauteed with the mushrooms. I'm sure I'm forgetting At least a couple things.. [Reply]
Originally Posted by Baby Lee:
The building is still there, it's on Holmes right off 435 catty-cornered from Gomer's liquor store.
Seems like it was NE corner of 95th and Holmes. We used to eat lunch there on payday when we worked in the area good Mexican if you like Texas Mex and great chips and salsa.
I never much liked chi chi's I did like the little hotties that hung out at Annie's Santa Fe at Bannister Mall 70s and eighties. Then there were the Stewardesses that hung out at The Water Hole up North SE corner N Oak and Barry road same time period God I miss those days. [Reply]
Originally Posted by RubberSponge:
Alfredo is the easiest white sauce to make.
melt one stick butter
add one pint heavy cream
2 to 3 minced cloves garlic
half cup grated dry parmesan
simmer for 7 to 8 mins
add a dash of pepper
i think my problem stems from too wet of noodles, or too many noodles, generally. aside from that, i probably put too many ingredients like chicken or prawns into it which make the alfredo too runny. :-) [Reply]
Originally Posted by Nickhead:
i think my problem stems from too wet of noodles, or too many noodles, generally. aside from that, i probably put too many ingredients like chicken or prawns into it which make the alfredo too runny. :-)
They make these things called colanders... Also cook meat veggies separately and add them at the end. [Reply]
Originally Posted by RubberSponge:
Alfredo is the easiest white sauce to make.
melt one stick butter
add one pint heavy cream
2 to 3 minced cloves garlic
half cup grated dry parmesan
simmer for 7 to 8 mins
add a dash of pepper
A chef at a little Italian restaurant I loved in Cambridge Mass let me in on a little secret to his fabulous Al Fredo sauce. Adding an egg yolk to it. Gotta cool the sauce down first or temper the egg or it will cook too fast. Really adds a nice rich dimension to it. Tho' I've never heard using using any garlic cloves and always freshly grated, Parmigiano-Reggiano—the best of the best parms. [Reply]
