Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Mon Aug 7 10:40:58 PDT 2006
On Aug 7, 2006, at 12:12 PM, Kathleen Madsen wrote:
> I made my first real alfredo sauce last night -
> YUUUUMMMYYY!!!! I practically licked the pan. We had
> a visitor come and stay for a few days and they
> insisted on going out and buying some of that canned
> alfredo glop. She *loves* the stuff but I couldn't
> eat it. The texture was awful and the flavor was just
> We're going to be staying with my parents for a couple
> of months when we move back to the East Coast. I have
> a feeling that I will be doing most of the cooking as
> they have taken to eating TV dinners in recent years.
Erm, not to be too much of a stickler or to deny the changing world
and all, but since the sauce on the fettucine special served at
Alfredo's in Rome, a.k.a. Fettucine Alfredo, consists of a little of
the salted, boiling water the pasta was cooked in, a special white
unsalted butter from a farm outside of Rome, grated Parmigiano, and
maybe some pepper, what are people putting into their Alfredo sauce,
real or otherwise?
I could see the advantage of a premade sauce in a food-service
setting, and have a pretty good idea what I'd put in it if I had to
do that, but I'm curious as to what other people do.
Maybe we should talk about "Caesar Salad Dressing" instead ;-) ?
Adamantius, who was once a professional Caesar Salad Dressing maker,
but only because we sold about 80 Caesar Salads an hour and didn't
have time to do it the "real" way...
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