Alfredo: sauce or not?

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, OK, I'm sorry I started this year's Alfredo thread.

On the other hand, it's been one of the most consistently sparkling and
thought-provoking Alfredo threads in years. Keep it going.

Felice

Not really after a while it gets really old. I suppose evil garbage restaurants
like Olive Garden and [censored] like "Chicken Scampi" perpetuate mis-information to
the great unwashed.

Dimitri

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, OK, I'm sorry I started this year's Alfredo thread.

On the other hand, it's been one of the most consistently sparkling and
thought-provoking Alfredo threads in years. Keep it going.

Felice

Duh, of course Alfredo is a sauce. Sheesh, I saw a jar of it at the
supermarket today.

--
Peter Aitken

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, OK, I'm sorry I started this year's Alfredo thread.

On the other hand, it's been one of the most consistently sparkling and
thought-provoking Alfredo threads in years. Keep it going.

Felice

Ah, so that was *YOU* was it?!?!?!?!?!?!?!?!? Thanks - gave me many laughs,
chuckles, and wry smiles it has ',;~}~

Shaun aRe - As my Nan used to say: "There's nowt so strange as folk." and as
I was wont to reply: "Aye, 'cept more folk."

One time on Usenet said:

OK, OK, I'm sorry I started this year's Alfredo thread.

Really Felice, you should know better! ;-)

Quoted message said:

On the other hand, it's been one of the most consistently sparkling and
thought-provoking Alfredo threads in years. Keep it going.

Yeah, I did enjoy Bob Myer's contribution:

"Everyone in earshot gasps at this horrific culinary faux pas, and
then spends the next thirty minutes haranguing the poor SOB and
describing in painful and excruciating detail exactly what items do
and do not qualify for that label."

Heh...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

One time on Usenet said:

"Felice Friese" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

OK, OK, I'm sorry I started this year's Alfredo thread.

On the other hand, it's been one of the most consistently sparkling and
thought-provoking Alfredo threads in years. Keep it going.

Quoted message said:

Not really after a while it gets really old. I suppose evil garbage
restaurants like Olive Garden and [censored] like "Chicken Scampi"
perpetuate mis-information to the great unwashed.

Aww, I really liked their "Chicken Scampi", and I shower every
day! Seriously though, I agree with you, Dimitri, about the
mis-information spread by these kinds of outfits. I wonder if
they still sell "Alfredo" sauce for dipping breadsticks? Tasty,
but poorly named...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

"Bob Myers" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

Duh, of course Alfredo is a sauce. Sheesh, I saw a jar of it at the
supermarket today.

And here I thought it was that kid on the cover of the Italian
edition of Mad magazine...

Bob M.

And his translated motto "What me use cream?"

Dimitri

"Bob Myers" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

Duh, of course Alfredo is a sauce. Sheesh, I saw a jar of it at the
supermarket today.

And here I thought it was that kid on the cover of the Italian
edition of Mad magazine...

Bob M.

And his translated motto "What me use cream?"

Dimitri

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

Quoted message said:

Duh, of course Alfredo is a sauce. Sheesh, I saw a jar of it at the
supermarket today.

And here I thought it was that kid on the cover of the Italian
edition of Mad magazine...

Bob M.

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

Quoted message said:

Duh, of course Alfredo is a sauce. Sheesh, I saw a jar of it at the
supermarket today.

And here I thought it was that kid on the cover of the Italian
edition of Mad magazine...

Bob M.

Felice Friese said:

OK, OK, I'm sorry I started this year's Alfredo thread.

On the other hand, it's been one of the most consistently sparkling
and thought-provoking Alfredo threads in years. Keep it going.

Felice

Funny, I thought it was Crash who started it after Damsel told him there's
no such thing!

Jill

Funny thing is that so did I??!!

Crash

"Crash" answered my (spurious) claim to have started this year's Alfredo
thread:

Quoted message said:

Funny thing is that so did I??!!

Crash

I stand corrected, Crash. You DID start it by asking what AF sauce was, and
I said it didn't exist. Shows you I pay more attention to my answers than
others' questions. Shall I FedEx some Fettuccine Alfredo to you as an
apology?

Not that anyone in his right mind would want to take credit for starting
this thread ...

Felice

Felice Friese said:

"Crash" answered my (spurious) claim to have started this year's
Alfredo thread:

Quoted message said:

Funny thing is that so did I??!!

Crash

I stand corrected, Crash. You DID start it by asking what AF sauce
was, and I said it didn't exist. Shows you I pay more attention to my
answers than others' questions. Shall I FedEx some Fettuccine Alfredo
to you as an apology?

Not that anyone in his right mind would want to take credit for
starting this thread ...

Felice

Not to worry, Felice... this thread starts up at least once a year (as you
noted) along with "scampi" threads. Now it seems no one has any idea how to
cook corn on the cob! Must be some sort of newfangled vegetable 😉

Jill

Felice Friese said:

OK, OK, I'm sorry I started this year's Alfredo thread.

On the other hand, it's been one of the most consistently sparkling and
thought-provoking Alfredo threads in years. Keep it going.

Felice

I ain't alfredo no sauce.

Best regards, ;-)
Bob

Felice Friese said:

"Crash" answered my (spurious) claim to have started this year's Alfredo
thread:

Quoted message said:

Funny thing is that so did I??!!

Crash

I stand corrected, Crash. You DID start it by asking what AF sauce was, and
I said it didn't exist. Shows you I pay more attention to my answers than
others' questions. Shall I FedEx some Fettuccine Alfredo to you as an
apology?

Not that anyone in his right mind would want to take credit for starting
this thread ...

Crash and I aren't in our right minds, so that's about right. 🙂

Carol

Felice Friese said:

"Crash" answered my (spurious) claim to have started this year's Alfredo
thread:

Quoted message said:

Funny thing is that so did I??!!

Crash

I stand corrected, Crash. You DID start it by asking what AF sauce was, and
I said it didn't exist. Shows you I pay more attention to my answers than
others' questions. Shall I FedEx some Fettuccine Alfredo to you as an
apology?

Not that anyone in his right mind would want to take credit for starting
this thread ...

Crash and I aren't in our right minds, so that's about right. 🙂

Carol

zxcvbob said:

I ain't alfredo no sauce.

<GROAN>

zxcvbob said:

I ain't alfredo no sauce.

<GROAN>

Mi e' parso che Felice Friese abbia scritto:

Quoted message said:

OK, OK, I'm sorry I started this year's Alfredo thread.

On the other hand, it's been one of the most consistently
sparkling and thought-provoking Alfredo threads in years.
Keep it going.

One thing about Alfredo that makes me ROTFL is that at first I
read the thread with curiosity, and then I realized I ate
something very very similar for years: pasta burro e parmigiano
(butter and parmigiano pasta).
Just cook the pasta, drain it quickly to maintain some of the
cooking water with it and bring it back into the pan (no more
fire under), then add butter, some ground pepper and grated
parmigiano reggiano, stir until butter is melted and serve. Only
difference is that we didn't add whipping cream, since the
quick-draining technique left enough moisture to keep the right
texture.
--
Vilco
Think Pink , Drink Rose'