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Old 07-19-2013, 08:03 AM   #21
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Originally Posted by PrincessFiona60 View Post
I'm thinking the salt in the cheese will be enough for me...thanks for the recipe, Ma!

I agree with you. Many people aren't aware of the salt content in cheese.
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Old 07-19-2013, 01:36 PM   #22
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Anyone can serve pasta with butter to me without any apology!
I would love to Kathleen
kades
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Old 07-19-2013, 01:37 PM   #23
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Originally Posted by PrincessFiona60 View Post
I'm thinking the salt in the cheese will be enough for me...thanks for the recipe, Ma!
Welcome friend...
ma
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Old 07-22-2013, 06:22 AM   #24
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All of this chat about salt got me thinking about that Tower of the Himalayas salt shaker - it's to the right in the pic. That was a gift from my sis for my birthday. It's tall, pink and pretty, but this thread got me asking myself if all the hype about the product had any truth to it. So I spent the weekend trying to get smart.
Long intro to a short conclusion: it's salt.
It's pink because it contains iron oxide - the kind of iron that won't increase your blood pressure because you won't metabolize it. It also contains a plethora of other minerals in concentrations too small to be meaningful... and some potassium - that's good.
Otherwise, IT'S SALT. Use it but don't overuse it. Duh.
Looks good on my window sill though...
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Old 07-22-2013, 11:39 AM   #25
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I'm curious how this is different from "Alfredo"?
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Old 07-22-2013, 05:35 PM   #26
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Originally Posted by taxlady View Post
I'm curious how this is different from "Alfredo"?
That is what I thought. To me pasta with butter is just that boiled pasta with a pat of butter.
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Old 07-24-2013, 12:57 AM   #27
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I'm curious how this is different from "Alfredo"?
The original post is akin to an American style "alfredo sauce."

Real, Italian, "Alfredo" is known as Fettuccine al burro and traditionally contains NO cream. It is simply hot pasta tossed with butter, Parmigiano-Reggiano (or sometimes Grana Padano) , and a bit of parsley. The cheese emulsifies the liquids to form a creamy sauce. :) Simple and delicious.

The term "fettuccini alfredo" isn't really known/common in Italy.

http://www.saveur.com/article/Kitchen/The-Real-Alfredo
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Old 07-24-2013, 09:39 AM   #28
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Hmmm, I usually use Alfredo Sauce from a jar. :::::::::::::::running for my life!:::::::::::
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Old 07-24-2013, 09:56 AM   #29
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Alfredo was my first thought too. Regardless of what you call it, it sounds delicious as usual for a Kadesma recipe.
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Old 07-24-2013, 10:49 AM   #30
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Pasta with butter and salt in a big skillet... Yummy, yum, yum. That was my mother's favorite and of course mine too along with my 4 sisters.
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butter, cream, fettuccine, parm, pasta, recipe

Pasta with Butter cook pasta to al dente stage or the way you like it.be sure to salt the water. While pasta is cooking get out a large skillet one that will hold all the pasta. Save some of the cooking water in case you need it later. now add the pasta to the skillet along with melted butter 1 stick, 1 cup of heavy cream, salt and pepper,1/2 cup of parm cheese reserving the rest of the 3/4 cup of cheese til after you've tossed the pasta the if needed add the reserved water and finish up with the last of the cheese.. enjoy, kades 3 stars 1 reviews
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