"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 02-28-2012, 12:03 PM   #21
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North, Surrey, BC
Posts: 18,945
Quote:
Originally Posted by GB View Post
I made fettuccine alfredo for dinner last night. Butter, heavy cream, parm, salt pepper. So simple and so delicious.
Years ago a restaurant in Vancouver, aptly named "Alfredo's" made the best Alfredo sauce I have ever had before or since. I got to talk to the chef once and asked what made the sauce so special - he said that not trying to make it special was the key.

The ingredients you mentioned, GB are exactly what he used. Of course he didn't give me amounts and it took me awhile to get it right! Oh, he didn't even use pepper but the waiter would come around with this huge pepper grinder and offer some for the top. A perfect addition!
__________________

__________________
Living gluten/dairy/sugar/fat/caffiene-free and loving it!


http://beinglydia.com
LPBeier is offline   Reply With Quote
Old 02-28-2012, 12:09 PM   #22
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I actually left the pepper out because my kids don't enjoy it, but added some freshly fround to my plate.

Actually I should correct myself. I did not cook this. My daughter did. It was her first time making dinner and she did a great job!
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 02-28-2012, 12:09 PM   #23
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,794
I've got to add a bit of white wine to my Alfredo. But, then again, I add wine to lots of things. Especially myself...
Olive oil, or butter
garlic
white wine, reduce
cream
reduce and thicken
then finish with parmesan, fresh parsley and cracked black pepper....
__________________
Rocklobster is offline   Reply With Quote
Old 02-28-2012, 12:14 PM   #24
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Quote:
Originally Posted by jennyema View Post
Nutmeg is the traditional addition but I hate it and cinnamon would be even worse, sorry.

I don't hate nutmeg and cinnamon but IMHO they belong in desserts not savory dishes!!
__________________
PattY1 is offline   Reply With Quote
Old 02-28-2012, 12:14 PM   #25
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,080
+6
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-28-2012, 12:18 PM   #26
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
Quote:
Originally Posted by Addie View Post
+6

What does +6 mean?
__________________
PattY1 is offline   Reply With Quote
Old 02-28-2012, 12:25 PM   #27
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,080
Quote:
Originally Posted by PattY1 View Post
What does +6 mean?
I am the sixth person who agrees with a statement made by a previous poster.

The statement was "At some point it stops being Alfredo Sauce." Or something similar.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-28-2012, 12:25 PM   #28
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,401
When a poster makes a post you agree with, you post +1 to show you agree with it. The next person posts +2, etc.

When you post a +1 etc, you should quote the post you are agreeing with so it's clear.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-28-2012, 03:51 PM   #29
Executive Chef
 
Join Date: Apr 2004
Location: Johnstown, Ohio
Posts: 2,525
Well, whatever the heck it is, I like my non-Alfredo Sauce with a couple of sprinkles of nutmeg and a couple of dashes of Frank's Red Hot.

So there!
__________________
DampCharcoal is offline   Reply With Quote
Old 02-28-2012, 04:31 PM   #30
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by PattY1 View Post
I don't hate nutmeg and cinnamon but IMHO they belong in desserts not savory dishes!!
I call them "cookie spices": nutmeg, cinnamon, dry ginger, cloves, allspice, cardamom, vanilla. DH doesn't get it. I tell him to look with the cookie spices. The only one of those I haven't used in a savoury dish is dry ginger, but I do use fresh ginger with savoury.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Reply

Tags
other, pasta sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.