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what goes well with pasta alfredo?
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Date: March 6th, 2012 2:16 PM Author: Violet vengeful rigor i don't have chicken (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138071) |
Date: March 6th, 2012 2:16 PM Author: Ebony Misanthropic Home shrimp, broccoli (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138072) |
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Date: March 6th, 2012 2:19 PM Author: Violet vengeful rigor what about asparagus. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138099) |
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Date: March 6th, 2012 2:20 PM Author: Ebony Misanthropic Home no plus youre pussy will taste like shit. u dont want the bonobos smelling it & running away. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138100) |
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Date: March 6th, 2012 2:17 PM Author: swashbuckling hominid nothing. white sauce is shit. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138075) |
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Date: March 6th, 2012 2:21 PM Author: free-loading digit ratio center stfu (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138115) |
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Date: March 6th, 2012 2:53 PM Author: Erotic Volcanic Crater kill yourself, faggot (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138335) |
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Date: March 6th, 2012 2:17 PM Author: free-loading digit ratio center bacon and peas (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138076) |
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Date: March 6th, 2012 2:19 PM Author: Violet vengeful rigor i'm going to add turkey bacon. don't have peas. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138095) |
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Date: March 6th, 2012 2:18 PM Author: Mind-boggling university cumskin Anti-cholesterol medication. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138087) |
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Date: March 6th, 2012 2:23 PM Author: aromatic house butter, garlic, whole milk, parm/reg cheese, strips of ham, glass of chianti (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138132) |
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Date: March 6th, 2012 2:23 PM Author: aphrodisiac nursing home just pass out after (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138137) |
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Date: March 6th, 2012 2:24 PM Author: aromatic house or watch reruns of archer (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138142) |
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Date: March 6th, 2012 2:25 PM Author: Violet vengeful rigor ugh i forgot to add butter and garlic. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138149) |
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Date: March 6th, 2012 2:26 PM Author: Ebony Misanthropic Home to a sauce? wtf is ur problem? just order in u shrew (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138156) |
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Date: March 6th, 2012 2:30 PM Author: Violet vengeful rigor lol i'm making this from the box (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138186) |
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Date: March 6th, 2012 2:35 PM Author: Ebony Misanthropic Home from a box? italian sauce is easy as shit to make from scratch girl. do u ever even want a husband (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138222) |
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Date: March 6th, 2012 2:36 PM Author: Violet vengeful rigor i'll make it from scratch some day. link to a recipe pls? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138232) |
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Date: March 6th, 2012 2:37 PM Author: Ebony Misanthropic Home easy as hell http://allrecipes.com/recipe/alfredo-sauce-2/ (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138241) |
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Date: March 6th, 2012 2:27 PM Author: aromatic house cracked black pepper and kosher sea salt to taste (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138158) |
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Date: March 6th, 2012 2:30 PM Author: Violet vengeful rigor good idea! ty (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138188) |
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Date: March 6th, 2012 2:34 PM Author: aromatic house luv is like salt, enjoy! (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138217) |
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Date: March 6th, 2012 2:36 PM Author: Violet vengeful rigor i actually didn't add salt. it's already very salty. remember, it's from the box. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138239) |
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Date: March 6th, 2012 2:38 PM Author: aromatic house ouch, u write ur own stuff? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138253) |
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Date: March 6th, 2012 2:44 PM Author: Violet vengeful rigor huh? no. i've never been much of a hands-on diy type person. which is the main reason i cdn't cut it in fashion. i'm much more cerebral. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138282) |
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Date: March 6th, 2012 2:46 PM Author: free-loading digit ratio center teehee (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138294) |
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Date: March 6th, 2012 2:48 PM Author: aromatic house oh hai box! (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138307) |
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Date: March 6th, 2012 2:46 PM Author: aromatic house think inside the box, fashion hipsters just do-it-urself, don't think 2 much (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138296) |
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Date: March 6th, 2012 2:33 PM Author: Violet vengeful rigor another basic q: how do i make it so that the sauce isn't as dry/sticky? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138210) |
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Date: March 6th, 2012 2:35 PM Author: swashbuckling hominid add liquid?
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Date: March 6th, 2012 2:36 PM Author: Violet vengeful rigor water or milk?? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138233) |
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Date: March 6th, 2012 2:37 PM Author: free-loading digit ratio center what does it say to add? add that. if not specified, add whole milk if you've got it. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138245) |
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Date: March 6th, 2012 2:38 PM Author: Violet vengeful rigor it just said to add two cups of water and to let the pasta boil. doesn't say anything about adding milk. but now the pasta is just dry and sticky and gross and i don't want to eat ! (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138257) |
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Date: March 6th, 2012 2:42 PM Author: flatulent liquid oxygen wtf is going on. did you boil the pasta in the alfredo sauce? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138274) |
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Date: March 6th, 2012 2:42 PM Author: Violet vengeful rigor lol no. i boiled it in the seasoning. then i added the cheese (i.e.: the sauce). (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138277) |
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Date: March 6th, 2012 2:44 PM Author: flatulent liquid oxygen how did you make the sauce? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138281) |
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Date: March 6th, 2012 2:44 PM Author: Violet vengeful rigor i didn't make it. it came in the box. cheese + seasoning + water made the sauce. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138283) |
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Date: March 6th, 2012 2:49 PM Author: flatulent liquid oxygen please never do that again. just melt butter into an equal portion of heavy cream then grate up some parmesan and stir it in. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138316) |
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Date: March 6th, 2012 2:51 PM Author: Violet vengeful rigor what do you mean by heavy cream? is it just labeled "heavy cream" at the store? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138326) |
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Date: March 6th, 2012 2:52 PM Author: flatulent liquid oxygen "heavy whipping cream" (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138328) |
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Date: March 6th, 2012 2:52 PM Author: Violet vengeful rigor i feel so stupid. ok ty! let's pretend this subthread never happened. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138332) |
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Date: March 6th, 2012 3:01 PM Author: Ebony Misanthropic Home whipping? are you sure? just regular heavy cream is better (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138375) |
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Date: March 6th, 2012 3:02 PM Author: flatulent liquid oxygen heavy whipping cream = heavy cream whipping cream is different hth |
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Date: March 6th, 2012 3:03 PM Author: Ebony Misanthropic Home im sure ive seen heavy cream and heavy whipping cream sold separately from the same company b4. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138387) |
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Date: March 6th, 2012 3:04 PM Author: flatulent liquid oxygen you haven't (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138394) |
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Date: March 6th, 2012 3:05 PM Author: Ebony Misanthropic Home ok i believe u. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138403) |
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Date: March 6th, 2012 3:19 PM Author: Soggy razzle-dazzle background story actually he could have. "heavy whipping cream" definitely exists in some parts of the us
in any case it's all fucking retared minor points regarding labelling. in most cases whipping cream just has very slightly less fat and some additives to make it stabilize better when whipped. practically speaking you can use them interchangeably and can make whipped cream using heavy cream just fine |
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Date: March 6th, 2012 3:23 PM Author: flatulent liquid oxygen heavy cream = heavy whipping cream = 36%+ fat whipping cream = light whipping cream = 30% fat yes, you can make whipped cream with either one, but no, it's not a trivial difference otherwise and he said he saw "heavy cream" and "heavy whipping cream" sold separately under the same brand. that wouldn't happen because they are the same product |
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Date: March 6th, 2012 4:16 PM Author: Soggy razzle-dazzle background story whipping cream is 36%, heavy cream is 39-40%, light whipping cream is like 30. as long as you dont use any shit with "light" on it you're fine (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138906) |
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Date: March 6th, 2012 4:18 PM Author: flatulent liquid oxygen In the United States, cream is usually sold as: Half and half (10.5–18% fat) Light, coffee, or table cream (18–30% fat) Medium cream (25% fat) Whipping or light Whipping cream (30–36% fat) Heavy Whipping cream (36% or more) Extra-heavy, double, or manufacturer's cream (38–40% or more). Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131[2][3] and a small sample[which?] of state regulations. |
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Date: March 6th, 2012 2:40 PM Author: swashbuckling hominid probably milk.
is the problem when its cooling? because yeah, it probably needs to be hot. |
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Date: March 6th, 2012 2:43 PM Author: Violet vengeful rigor ok it gets sticky when it cools. i'll add milk and heat it up again. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138278) |
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Date: March 6th, 2012 2:47 PM Author: swashbuckling hominid yeah, fatty dairy sauces can congeal. like how butter is solid until you put it in a hot pan. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138301) |
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Date: March 6th, 2012 2:56 PM Author: free-loading digit ratio center but enough about powerlifting (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138347) |
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Date: March 6th, 2012 3:03 PM Author: Ultramarine costumed casino bbc (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138388) |
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Date: March 6th, 2012 3:07 PM Author: swashbuckling hominid well that goes without saying (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138412) |
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Date: March 6th, 2012 3:21 PM Author: Stimulating weed whacker What is this, the fucking Olive Garden? Just do pasta carbonara. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138505) |
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Date: March 6th, 2012 4:00 PM Author: Abnormal dilemma go buy some chickdn, broccoli, and red pepper.
profit. |
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Date: March 6th, 2012 4:08 PM Author: Violet vengeful rigor i was going to add red pepper.
not much of a chicken fan. |
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Date: March 6th, 2012 4:10 PM Author: Purple Idea He Suggested SUMMON: alfredo (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138847) |
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Date: March 6th, 2012 4:18 PM Author: Soggy razzle-dazzle background story 180 thread btw (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138935) |
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Date: June 3rd, 2026 3:15 PM Author: Emilio Estevez circa 2032 (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#49913256) |
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Date: June 3rd, 2026 3:34 PM Author: potluck (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#49913284) |
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Date: June 3rd, 2026 4:23 PM Author: Emilio Estevez circa 2032 180 (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#49913388) |
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Date: March 6th, 2012 4:20 PM Author: Shivering Box Office Persian sauteed red bell pepper (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2],#20138947) |