About Alfredo ...

"cristina" <siena_us(REMOVE BEFORE SENDING)@libero.it> wrote in message
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Peter Aitken said:

"Barry Grau" <[email hidden]> wrote in message
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"Charles Gifford" <[email hidden]> wrote in
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news:<[email hidden]-
.net>...ad I got the straight skinny on this recipe.

Quoted message said:

>
> You didn't get it Karen. Ain't no cream in Fettuccine
> al'Alfredo. The original recipe has been posted here
> many times.
>
> Charlie

Charlie,

I seem to remember someone, perhaps Victor, suggesting
that cream was an American addition to make up ofr the
fact that American butter is not fat enough.

-bwg

No - the original recipe includes cream. From Marcella
Hazan:

No Peter it doesn't and Marcella has messed with enough
recipoes to make their more apealing to the American
palate than I can name. Alfredo has

no

Quoted message said:

cream. Punto basta. With cream it is alla panna.
ristorantealfredo1907.comristorantealfredo1907.comOpen ↗

Quoted message said:

--

Hmmm, thanks for the info.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

"Default User" <[email hidden]> wrote in
message "]news:[email hidden]...

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Quoted message said:

We're not REALLY going to do this again, are we?

Gee, Brian, thanks - such a useful and informative post!

Unlike your contribution?

The point being, we just recently did this thread, with
all the people posting "original" versions of the recipe
and whatnot.

Seems pointless to do it again.

Brian Rodenborn

"Default User" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken said:

"Default User" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Quoted message said:

We're not REALLY going to do this again, are we?

Gee, Brian, thanks - such a useful and informative post!

Unlike your contribution?

The point being, we just recently did this thread, with
all the people posting "original" versions of the recipe
and whatnot.

Seems pointless to do it again.

Yes, unlike my contribution which included a recipe. Also,
you seem to under the illusion that new people never join
this group. Just because you saw the thread a few months ago
does not mean everyone has.

--
Peter Aitken

Remove the [censored] from my email address before using.

"cristina" <siena_us(REMOVE BEFORE SENDING)@libero.it> wrote in message
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Paul M. Cook©® said:

"Karen O'Mara" <[email hidden]> wrote in message
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"Charles Gifford" <[email hidden]> wrote in
message

news:<[email hidden]-
.net>...

Quoted message said:

> You didn't get it Karen. Ain't no cream in Fettuccine
> al'Alfredo. The original recipe has been posted here
> many times.

Well, I tried to google this and all I can find is a
lot of arguing on this subject. I am curious to know
the original recipe. I think my friend likes the creamy
kind, though...

That's the way chef Alfredo made the dish that is named
after him. He used reggiano, butter and cream tossed
with fettuccine.

WRONG ristorantealfredo1907.comristorantealfredo1907.comOpen ↗
--

Wrong!

foodreference.comffettucinealfredo.htmlOpen ↗

Years ago one of the cooking shows on FoodTV, you might
remember the cooking shows, went to that restaurant and was
served the dish tableside just as they have done for many
decades now.

Paul

"Paul M. Cook©®" <[email hidden]> wrote in message
"]news:[email hidden]...

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"cristina" <siena_us(REMOVE BEFORE SENDING)@libero.it>
wrote in message -"]news:[email hidden]-
berlin.de...

Quoted message said:

Paul M. Cook©® said:

"Karen O'Mara" <[email hidden]> wrote in message
-"]news:[email hidden]-
m...
> "Charles Gifford" <[email hidden]> wrote in
> message
news:<[email hidden]-
nk.net>...
>> You didn't get it Karen. Ain't no cream in
>> Fettuccine al'Alfredo. The original recipe has been
>> posted here many times.
>
> Well, I tried to google this and all I can find is a
> lot of arguing on this subject. I am curious to know
> the original recipe. I think my friend likes the
> creamy kind, though...

That's the way chef Alfredo made the dish that is
named after him. He used reggiano, butter and cream
tossed with fettuccine.

WRONG ristorantealfredo1907.comristorantealfredo1907.comOpen ↗
--

Wrong!

foodreference.comffettucinealfredo.htmlOpen ↗

Years ago one of the cooking shows on FoodTV, you might
remember the

cooking

Quoted message said:

shows, went to that restaurant and was served the dish
tableside just as they have done for many decades now.

Paul

More likely, RIGHT (both of you). Sounds like this is one of
many recipes that does not have a single, "official"
version. It's perfectly possible that the original "Alfredo"
made it different ways at different times.

--
Peter Aitken

Remove the [censored] from my email address before using.

"Peter Aitken" <[email hidden]> wrote in message
"]news:[email hidden]...

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"Paul M. Cook©®" <[email hidden]> wrote in
message
"]news:[email hidden]...

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"cristina" <siena_us(REMOVE BEFORE SENDING)@libero.it>
wrote in message -"]news:[email hidden]-
berlin.de...

Quoted message said:

Paul M. Cook©® wrote:
> "Karen O'Mara" <[email hidden]> wrote in message
> -"]news:[email hidden]-
> m...
>> "Charles Gifford" <[email hidden]> wrote
>> in message
> news:<[email hidden]-
> link.net>...
>>> You didn't get it Karen. Ain't no cream in
>>> Fettuccine al'Alfredo. The original recipe has
>>> been posted here many times.
>>
>> Well, I tried to google this and all I can find is
>> a lot of arguing on this subject. I am curious to
>> know the original recipe. I think

my

Quoted message said:

Quoted message said:

Quoted message said:

>> friend likes the creamy kind, though...
>
>
> That's the way chef Alfredo made the dish that is
> named after him.

He

Quoted message said:

Quoted message said:

Quoted message said:

> used reggiano, butter and cream tossed with
> fettuccine.

WRONG ristorantealfredo1907.comristorantealfredo1907.comOpen ↗
--

Wrong!

foodreference.comffettucinealfredo.htmlOpen ↗

Years ago one of the cooking shows on FoodTV, you might
remember the

cooking

Quoted message said:

shows, went to that restaurant and was served the dish
tableside just as they have done for many decades now.

Paul

More likely, RIGHT (both of you). Sounds like this is one
of many recipes that does not have a single, "official"
version. It's perfectly possible that the original
"Alfredo" made it different ways at different times.

European butter is not the same as the stuff we use here. I
would expect the dish to be entirely different as a result
so possibly the added cream is needed to make up the
difference. Either way it tastes good and both will plug up
the old arteries faster than you can say heart attack.

Paul

Peter Aitken said:

Also, you seem to under the illusion that new people never
join this group. Just because you saw the thread a few
months ago does not mean everyone has.

So? It was a singularly useless, argumentative thread the
last time, why would it be better this time?

Also, due to my post, the newbies know to google for the old
thread. Rather than restart the same dumb thread, like you,
I've provided those interested with an alternative.

Brian Rodenborn

"Default User" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Peter Aitken said:

Also, you seem to under the illusion that new people
never join this group. Just because you saw

the

Quoted message said:

Quoted message said:

thread a few months ago does not mean everyone has.

So? It was a singularly useless, argumentative thread the
last time, why would it be better this time?

Also, due to my post, the newbies know to google for the
old thread. Rather than restart the same dumb thread, like
you, I've provided those interested with an alternative.

What, you have a 1200 baud modem or something? If you don't
like the thread, ignore it. This may surprise you, but the
newsgroup does not exist to respond to your whims about what
is and is not a useful thread.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

What, you have a 1200 baud modem or something? If you
don't like the thread, ignore it.

If you don't like my posts, ignore them.

Quoted message said:

This may surprise you, but the newsgroup does not exist
to respond to your whims about what is and is not a
useful thread.

Won't keep me from saying so.

Brian Rodenborn

Paul M. Cook©® said:

"cristina" <siena_us(REMOVE BEFORE SENDING)@libero.it>
wrote in

Quoted message said:

Quoted message said:

Paul M. Cook©® wrote: That's the way chef Alfredo made
the dish that is named after him. He used reggiano,
butter and cream tossed with fettuccine.

WRONG ristorantealfredo1907.comristorantealfredo1907.comOpen ↗
--

Wrong!

foodreference.comffettucinealfredo.htmlOpen ↗

Years ago one of the cooking shows on FoodTV, you might
remember the cooking shows, went to that restaurant and
was served the dish tableside just as they have done for
many decades now.

If you go to the website I gave you will find that they show
how it is made and no cream is added. If it is made with
cream it is called fettucine alla panna. Punto basta!

--
Cristina in Italy chianti-assistance.comchianti-assistance.comOpen ↗
Relocation Assistance, Vacation Consulting, Local Concierge
Info on Moving to Italy and Driving in Italy

Paul M. Cook©® said:

European butter is not the same as the stuff we use here.
I would expect the dish to be entirely different as a
result so possibly the added cream is needed to make up
the difference.

The problem stateside was that the American cooks drained
the pasta too much and did not add extra pasta water which
makes the "creamy" sauce. If you make pasta properly you
won't have that problem. Drain lightly (pasta should still
be dripping), add to saucce, toss, add a little pasta water,
toss and serve.

--
Cristina chianti-assistance.comchianti-assistance.comOpen ↗ Relocation
Assistance, Vacation Consulting, Local Concierge Info on
Moving to Italy and Driving in Italy

"Barry Grau" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Charles Gifford" <[email hidden]> wrote in
message

news:<[email hidden]-

Quoted message said:

...ad I got the straight skinny on this recipe.

Quoted message said:

You didn't get it Karen. Ain't no cream in Fettuccine
al'Alfredo. The original recipe has been posted here
many times.

Charlie

Charlie,

I seem to remember someone, perhaps Victor, suggesting
that cream was an American addition to make up ofr the
fact that American butter is not fat enough.

-bwg

Hi Barry, you could be right about Victor. I do remember
that suggestion. It is certainly possible. I think it is
more a matter of the need to "[censored]" things up.

Charlie

On Thu, 29 Apr 2004 08:59:29 +0200, "cristina"

siena_us(REMOVE BEFORE SENDING)@libero.it said:

Paul M. Cook©® said:

"Karen O'Mara" <[email hidden]> wrote in message ne-
ws:[email hidden]...

Quoted message said:

"Charles Gifford" <[email hidden]> wrote in
message

news:<[email hidden]-
k.net>...

Quoted message said:

> You didn't get it Karen. Ain't no cream in Fettuccine
> al'Alfredo. The original recipe has been posted here
> many times.

Well, I tried to google this and all I can find is a
lot of arguing on this subject. I am curious to know
the original recipe. I think my friend likes the
creamy kind, though...

That's the way chef Alfredo made the dish that is named
after him. He used reggiano, butter and cream tossed
with fettuccine.

WRONG ristorantealfredo1907.comristorantealfredo1907.comOpen ↗

My computer was at the doctor today, so I watched food TV.
The "Skinny Italian" said that American Alfredo uses cream
to more closely mimic the original dish made by some chef
named Alfredo. Apparently, the cheese we get here (even
what we think is the "real stuff"😉 isn't as creamy as they
have in Italy.

No matter what, IMO - Pasta & cheese is just pasta and
cheese, not Alfredo, so I need to add a little cream to make
it less dense than pure glop.

No matter what, nix the nutmeg. Blech.

Practice safe eating - always use condiments