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Betcha Never Tried This Before. . .

by andrewharrison
14 replies
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What is YOUR favorite Alfredo based pasta sauce?

What do you like in your Alfredo? Do YOU even like Alfredo? Let me know, I am VERY interested in knowing if people like Alfredo.
  • Profile picture of the author ThomM
    Didin't have my preference in the poll.
    I take the basic sauce (cream, garlic, parsley, butter, and parm cheese) and crank up the cheese. Then I like it on crab or shrimp.
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    • Profile picture of the author andrewharrison
      Are you in a coastal region? Thanks for your answer. . . These simple polls really fascinate me. . .
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      • Profile picture of the author ThomM
        Are you in a coastal region?
        Nope, but when I lived in Fl. I acquired a taste for fresh blue crab and shrimp.
        I'm also an x chef.
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        Life: Nature's way of keeping meat fresh
        Getting old ain't for sissy's
        As you are I was, as I am you will be
        You can't fix stupid, but you can always out smart it.

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        • Profile picture of the author andrewharrison
          X-Chef? I don't get it. . . A Chef is a trade, one is papered. . . How can you be an X-Chef? Sorry. . . But did you hand in your Culinary Seals? In the USA is cooking a trade? In Canada, we take 2 years of school, and then 4 years of apprenticeship. . . AND THEN, we need to go take more courses for the business models, admin etc. . . A real pain, BUT it made me lots of money in the last few years. . . Sigghhh, OIL boom is over. No more need for me. Now they bring in "Workers" pay them the bare min. . . The same is happening to you guys as well. . . BOTH parties get shafted. The new worker, who is now working for peanuts, and the citizen. Microsoft is in hot water over this. . . Well, have a great night. So you like to cook?
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          • Profile picture of the author ThomM
            Originally Posted by andrewharrison View Post

            X-Chef? I don't get it. . . A Chef is a trade, one is papered. . . How can you be an X-Chef? Sorry. . . But did you hand in your Culinary Seals? In the USA is cooking a trade? In Canada, we take 2 years of school, and then 4 years of apprenticeship. . . AND THEN, we need to go take more courses for the business models, admin etc. . . A real pain, BUT it made me lots of money in the last few years. . . Sigghhh, OIL boom is over. No more need for me. Now they bring in "Workers" pay them the bare min. . . The same is happening to you guys as well. . . BOTH parties get shafted. The new worker, who is now working for peanuts, and the citizen. Microsoft is in hot water over this. . . Well, have a great night. So you like to cook?
            What I mean is I don't cook professionally anymore.
            You don't need to be 'papered' here but you don't see many good chefs that don't have some type of college education.
            Myself I have a degree in Culinary Arts, also when I was the Chef de Grande Manger at the Albany Country Club I sat on the board of directors for the Capital District American Culinary Assoc. chapter.

            Now I'm into landscaping and growing stuff:rolleyes: and yes I went back to college for that also.
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            Life: Nature's way of keeping meat fresh
            Getting old ain't for sissy's
            As you are I was, as I am you will be
            You can't fix stupid, but you can always out smart it.

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    • Profile picture of the author lilmechante01
      Originally Posted by ThomM View Post

      Didin't have my preference in the poll.
      I take the basic sauce (cream, garlic, parsley, butter, and parm cheese) and crank up the cheese. Then I like it on crab or shrimp.
      Mmmmeeee too! I also add sun-dried tomatoes and fettucine with the shrimp. Reminds me I haven't made it in awhile...thanks for giving me a dinner idea for this week.
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      • Profile picture of the author ThomM
        Originally Posted by lilmechante01 View Post

        Mmmmeeee too! I also add sun-dried tomatoes and fettucine with the shrimp. Reminds me I haven't made it in awhile...thanks for giving me a dinner idea for this week.
        Damn girl, you sure know how to talk sexy:rolleyes:
        Signature

        Life: Nature's way of keeping meat fresh
        Getting old ain't for sissy's
        As you are I was, as I am you will be
        You can't fix stupid, but you can always out smart it.

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  • Profile picture of the author Thomas
    WTF is alfredo?
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    • Profile picture of the author ShayB
      Originally Posted by Thomas View Post

      WTF is alfredo?
      You have superpowers that cannot be named, yet you do not know what alfredo is?

      Do you REALLY have superpowers?:rolleyes:
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    • Profile picture of the author andrewharrison
      Alfredo is a sauce. It was invented in Italy by a guy named. . . Alfredo. It comes in many... Ummm... flavours and let's say "styles" (heh) One can make it from a powder. (YUK) From Cream and eggs. . . There are also secet bases that Chefs (Like me, have created) There are many ways to create Alfredo and many areas in Italy seem to have their own localized methods. . . You really never had Alfredo? Serious?
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      • Profile picture of the author Thomas
        Originally Posted by andrewharrison View Post

        . . . You really never had Alfredo? Serious?
        I knew an Italian soldier called Alfredo once... does that count?
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  • Profile picture of the author acreativetouch
    love it with linguini, veggies. no meat. crank up the parmsian/white wine.

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