olivier in france Posted October 21, 2008 Posted October 21, 2008 It probably works because, my Alfredo sauce is butter-based (not made from cream). what kind of crab do you take?
Hazed and Amuzed Posted October 21, 2008 Posted October 21, 2008 food is not cuisine... Ronald Mc Donald is a clown not a chef! I understand the difference thank you however I was just making a reference to american "cuisine" to be beef and potatoes asap, typical fast food.
olivier in france Posted October 21, 2008 Posted October 21, 2008 I understand the difference thank you however I was just making a reference to american "cuisine" to be beef and potatoes asap, typical fast food. he it's you who brought Ronald's here! (don't take it seriously!)
Hazed and Amuzed Posted October 21, 2008 Posted October 21, 2008 he it's you who brought Ronald's here! And we truly apologize for that blunder...
The Dean Posted October 21, 2008 Posted October 21, 2008 what kind of crab do you take? Whatever is best at the local seafood shop. When I lived on the west coast, it was usually Dungeness or Alaskan King. When I was in the Northeast, I think it was Maine crab, but I think that there are several varieties. Here in Florida, it tends to be Blue crab, I think. I think the Maine crab was the best, but they all work very well. What kind of crabs did you catch in France?
olivier in france Posted October 21, 2008 Posted October 21, 2008 Whatever is best at the local seafood shop. When I lived on the west coast, it was usually Dungeness or Alaskan King. When I was in the Northeast, I think it was Maine crab, but I think that there are several varieties. Here in Florida, it tends to be Blue crab, I think. I think the Maine crab was the best, but they all work very well. What kind of crabs did you catch in France? i'm lucky to live on the coast so i can find some fresh fished "tourteaux"... or some "sea spiders" those big ones are pretty good! Or i can retreat to some boxed/packed or frozen Alaskan King (if i can find some "whole crab" and not those disgusting "in parts" stuff)
Wacka Posted October 21, 2008 Posted October 21, 2008 Thank god for McD's in other countries. I went to Basel once from SF.Got only 2 hours of sleep in about 30 hours. Got into Basel 4 hours late. All I wanted to do was eat and about a block from the hotel was a McD's. Went in and asked for a zwei (#2-Royale w/cheese) while holding up 3 fingers. The girl at the register asked in English:"What do you want? No. 2 or 3."
Hazed and Amuzed Posted October 21, 2008 Posted October 21, 2008 Thank god for McD's in other countries. I went to Basel once from SF.Got only 2 hours of sleep in about 30 hours. Got into Basel 4 hours late. All I wanted to do was eat and about a block from the hotel was a McD's. Went in and asked for a zwei (#2-Royale w/cheese) while holding up 3 fingers. The girl at the register asked in English:"What do you want? No. 2 or 3." Did you put mayo on your FF Mr. Vega?
Wacka Posted October 21, 2008 Posted October 21, 2008 I buy seafood at the local Asian supermarket. There are two in town. They have live fish, crabs, lobsters, clams and other shellfish. The fillets in the stryrofoam trays are filleted that day. I take it home and freeze it immediately. It does not smell "fishy" at all, that is how fresh it is.
Chef Jim Posted October 21, 2008 Posted October 21, 2008 It probably works because, my Alfredo sauce is butter-based (not made from cream). Then it's not Alfredo.
The Dean Posted October 21, 2008 Posted October 21, 2008 Then it's not Alfredo. The original Alfredo sauce was butter-based. "...the dish was invented by di Lelio at his restaurant Alfredo alla Scrofa in 1914 as a variation of fettuccine al burro. When butter was added both before and after fettuccine was put in the serving bowl, the butter was known as doppio burro (double butter). Di Lelio's original contribution was to double the amount of butter in the bowl before the fettuccine would be poured in, thus a triplo burro (triple butter) effect instead of double, which he started doing for his pregnant wife, who was having difficulty keeping food down. When his wife began eating again, Alfredo added the new dish to his restaurant's menu."
Beerball Posted October 21, 2008 Posted October 21, 2008 I've always enjoyed a parmesan encrusted tilapia or even on halibut. Only exceptions imo. Stay away from tilapia...watch "Dirty Jobs" if you don't believe me.
Chef Jim Posted October 21, 2008 Posted October 21, 2008 The original Alfredo sauce was butter-based. "...the dish was invented by di Lelio at his restaurant Alfredo alla Scrofa in 1914 as a variation of fettuccine al burro. When butter was added both before and after fettuccine was put in the serving bowl, the butter was known as doppio burro (double butter). Di Lelio's original contribution was to double the amount of butter in the bowl before the fettuccine would be poured in, thus a triplo burro (triple butter) effect instead of double, which he started doing for his pregnant wife, who was having difficulty keeping food down. When his wife began eating again, Alfredo added the new dish to his restaurant's menu." I stand corrected.
erynthered Posted October 21, 2008 Posted October 21, 2008 I stand corrected. Integrity on a message board?? Thats so pet rockish.........
Chef Jim Posted October 21, 2008 Posted October 21, 2008 Integrity on a message board?? Thats so pet rockish......... It's one of the hardest things I've ever had to do.
PromoTheRobot Posted October 21, 2008 Posted October 21, 2008 My sister-in-law worked for packaging company and made the wrappers for Velveeta. She said Velveeta is made from whatever cheese Kraft has leftover, melted down and colored orange, so no two batches of Velveeta are exactly the same. The hard part of her job was coming up with a wrapper that wouldn't stick to the stuff even when the cheese mix would be different each time. Bon appetit. PTR
The Senator Posted October 21, 2008 Posted October 21, 2008 My sister-in-law worked for packaging company and made the wrappers for Velveeta. She said Velveeta is made from whatever cheese Kraft has leftover, melted down and colored orange, so no two batches of Velveeta are exactly the same. The hard part of her job was coming up with a wrapper that wouldn't stick to the stuff even when the cheese mix would be different each time. Bon appetit. PTR I thought Velveeta was made by DuPont?
The Dean Posted October 21, 2008 Posted October 21, 2008 My sister-in-law worked for packaging company and made the wrappers for Velveeta. She said Velveeta is made from whatever cheese Kraft has leftover, melted down and colored orange, so no two batches of Velveeta are exactly the same. The hard part of her job was coming up with a wrapper that wouldn't stick to the stuff even when the cheese mix would be different each time. Bon appetit. PTR http://en.wikipedia.org/wiki/Velveeta In 2002, the FDA warned Kraft that Velveeta was being sold with packaging that described it as a "pasteurized processed cheese food," which the FDA claimed was false ("cheese food" must contain at least 51% cheese). Velveeta is now sold as a "cheese product," using a term for items that contain less than 51% cheese.[3] Less than 51% cheese. Shudder
MattyT Posted October 21, 2008 Author Posted October 21, 2008 Less than 51% cheese. Shudder I'm pretty sure the remaining 49% is a combo of melted crayons and dryer lint.
The Dean Posted October 21, 2008 Posted October 21, 2008 I'm pretty sure the remaining 49% is a combo of melted crayons and dryer lint. Maybe they should call it: Velveeta! Yellow melty stuff.
Recommended Posts