Topic: Bert, what did you eat tonight?
Anonymous A started this discussion 7 years ago #83,255
I made chicken and bowtie pasta, with alfredo sauce.Anonymous B joined in and replied with this 7 years ago, 4 minutes later[^] [v] #958,676
why does everybody's house look like the 90's here
Anonymous C joined in and replied with this 7 years ago, 7 minutes later, 12 minutes after the original post[^] [v] #958,683
Anonymous A (OP) replied with this 7 years ago, 1 minute later, 13 minutes after the original post[^] [v] #958,685
Anonymous A (OP) double-posted this 7 years ago, 3 minutes later, 17 minutes after the original post[^] [v] #958,690
Anonymous C replied with this 7 years ago, 3 minutes later, 20 minutes after the original post[^] [v] #958,694
Anonymous A (OP) replied with this 7 years ago, 1 minute later, 22 minutes after the original post[^] [v] #958,695
Real Indy !WBBizM.tDU joined in and replied with this 7 years ago, 8 minutes later, 31 minutes after the original post[^] [v] #958,698
Alfredo sauce is not authentic Italian. Thanks.
Anonymous A (OP) replied with this 7 years ago, 3 minutes later, 34 minutes after the original post[^] [v] #958,700
cccuuunnttt !RwordOooFE joined in and replied with this 7 years ago, 6 minutes later, 41 minutes after the original post[^] [v] #958,702
@958,698 (Real Indy !WBBizM.tDU)
Listen, don't make me pull out the Wikipedia quotes, okay? I'm prepared to do it.
Listen, don't make me pull out the Wikipedia quotes, okay? I'm prepared to do it.
Anonymous F joined in and replied with this 7 years ago, 12 minutes later, 54 minutes after the original post[^] [v] #958,707
@958,698 (Real Indy !WBBizM.tDU)
@previous (cccuuunnttt !RwordOooFE)
"People also ask
Where did alfredo sauce originate from?
So where did alfredo come from? The story goes that in 1914, a man named Alfredo di Lelio was trying to cook something that would please his pregnant wife. He created a sauce made from parmesan cheese and butter and poured it over some fettuccine. Di Lelio opened up a restaurant in Italy and served his fettuccine dish."
https://en.wikipedia.org/wiki/Fettuccine_Alfredo
Fettuccine Alfredo (Italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta. In other words, it is a version of pasta with butter and Parmesan cheese (Italian: pasta al burro e parmigiano). Alfredo di Lelio gave it this name at his restaurants in Rome, in the early to mid 20th century, where the "ceremony" of preparing it tableside was an integral part of the dish.
The dish became popularized and eventually spread to the United States. The recipe has evolved and its commercialized version is now ubiquitous with heavy cream and other ingredients. In the US, it is often garnished with chicken or other ingredients to make it into a main course. In Italy, fettuccine al burro is generally considered home cooking; fettuccine Alfredo is a very rich version.
Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi 'Roman pasta' by Martino da Como, a northern Italian cook active in Rome; the recipe cooks the noodles in broth or water and adds butter, "good cheese" (the variety is not specified) and "sweet spices".
Modern fettuccine Alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892 Alfredo di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented "fettuccine al triplo burro" (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or "triplo burro” to the fettuccine when mixing it together for her.[8][9][10] Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa then called "Alfredo", in 1914 on the via della Scrofa in central Rome.
The fame of Alfredo's fettuccine spread, first in Rome and then to other countries. Di Lelio was made a Cavaliere dell'Ordine della Corona d'Italia.
@previous (cccuuunnttt !RwordOooFE)
"People also ask
Where did alfredo sauce originate from?
So where did alfredo come from? The story goes that in 1914, a man named Alfredo di Lelio was trying to cook something that would please his pregnant wife. He created a sauce made from parmesan cheese and butter and poured it over some fettuccine. Di Lelio opened up a restaurant in Italy and served his fettuccine dish."
https://en.wikipedia.org/wiki/Fettuccine_Alfredo
Fettuccine Alfredo (Italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta. In other words, it is a version of pasta with butter and Parmesan cheese (Italian: pasta al burro e parmigiano). Alfredo di Lelio gave it this name at his restaurants in Rome, in the early to mid 20th century, where the "ceremony" of preparing it tableside was an integral part of the dish.
The dish became popularized and eventually spread to the United States. The recipe has evolved and its commercialized version is now ubiquitous with heavy cream and other ingredients. In the US, it is often garnished with chicken or other ingredients to make it into a main course. In Italy, fettuccine al burro is generally considered home cooking; fettuccine Alfredo is a very rich version.
Serving fettuccine with butter and cheese was first mentioned in a 15th-century recipe for maccaroni romaneschi 'Roman pasta' by Martino da Como, a northern Italian cook active in Rome; the recipe cooks the noodles in broth or water and adds butter, "good cheese" (the variety is not specified) and "sweet spices".
Modern fettuccine Alfredo was invented by Alfredo di Lelio in Rome. According to family accounts, in 1892 Alfredo di Lelio began to work in a restaurant that was located in piazza Rosa and run by his mother Angelina. Di Lelio invented "fettuccine al triplo burro" (later named "fettuccine all'Alfredo" or "fettuccine Alfredo") in 1907 or 1908 in an effort to entice his wife, Ines, to eat after giving birth to their first child Armando. Alfredo added extra butter or "triplo burro” to the fettuccine when mixing it together for her.[8][9][10] Piazza Rosa disappeared in 1910 following the construction of the Galleria Colonna/Sordi and the restaurant was forced to close. Di Lelio later opened his own restaurant, Alfredo alla Scrofa then called "Alfredo", in 1914 on the via della Scrofa in central Rome.
The fame of Alfredo's fettuccine spread, first in Rome and then to other countries. Di Lelio was made a Cavaliere dell'Ordine della Corona d'Italia.
Anonymous G joined in and replied with this 7 years ago, 1 minute later, 55 minutes after the original post[^] [v] #958,708
Or in other words Indy only understands shit about food.
Sheila LaBoof joined in and replied with this 7 years ago, 18 minutes later, 1 hour after the original post[^] [v] #958,714
@958,685 (A)
> What are you going on about?
the dude might have one of those flat glass stove tops that use fancy pants induction to heat metal pots but I think the 90s had those too
> What are you going on about?
the dude might have one of those flat glass stove tops that use fancy pants induction to heat metal pots but I think the 90s had those too