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what goes well with pasta alfredo?
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Date: March 6th, 2012 2:16 PM Author: deep office i don't have chicken (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138071) |
Date: March 6th, 2012 2:16 PM Author: crusty titillating stag film stain shrimp, broccoli (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138072) |
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Date: March 6th, 2012 2:19 PM Author: deep office what about asparagus. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138099) |
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Date: March 6th, 2012 2:20 PM Author: crusty titillating stag film stain 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=2Reputation#20138100) |
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Date: March 6th, 2012 2:17 PM Author: Curious Crackhouse Foreskin nothing. white sauce is shit. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138075) |
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Date: March 6th, 2012 2:21 PM Author: Thriller sanctuary stfu (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138115) |
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Date: March 6th, 2012 2:53 PM Author: Big Hairless Center kill yourself, faggot (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138335) |
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Date: March 6th, 2012 2:17 PM Author: Thriller sanctuary bacon and peas (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138076) |
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Date: March 6th, 2012 2:19 PM Author: deep office i'm going to add turkey bacon. don't have peas. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138095) |
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Date: March 6th, 2012 2:18 PM Author: trip garrison pozpig Anti-cholesterol medication. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138087) |
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Date: March 6th, 2012 2:23 PM Author: olive razzle volcanic crater butter, garlic, whole milk, parm/reg cheese, strips of ham, glass of chianti (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138132) |
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Date: March 6th, 2012 2:23 PM Author: appetizing salmon messiness just pass out after (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138137) |
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Date: March 6th, 2012 2:24 PM Author: olive razzle volcanic crater or watch reruns of archer (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138142) |
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Date: March 6th, 2012 2:25 PM Author: deep office ugh i forgot to add butter and garlic. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138149) |
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Date: March 6th, 2012 2:26 PM Author: crusty titillating stag film stain to a sauce? wtf is ur problem? just order in u shrew (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138156) |
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Date: March 6th, 2012 2:30 PM Author: deep office lol i'm making this from the box (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138186) |
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Date: March 6th, 2012 2:35 PM Author: crusty titillating stag film stain 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=2Reputation#20138222) |
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Date: March 6th, 2012 2:36 PM Author: deep office i'll make it from scratch some day. link to a recipe pls? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138232) |
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Date: March 6th, 2012 2:37 PM Author: crusty titillating stag film stain easy as hell http://allrecipes.com/recipe/alfredo-sauce-2/ (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138241) |
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Date: March 6th, 2012 2:27 PM Author: olive razzle volcanic crater cracked black pepper and kosher sea salt to taste (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138158) |
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Date: March 6th, 2012 2:30 PM Author: deep office good idea! ty (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138188) |
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Date: March 6th, 2012 2:34 PM Author: olive razzle volcanic crater luv is like salt, enjoy! (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138217) |
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Date: March 6th, 2012 2:36 PM Author: deep office 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=2Reputation#20138239) |
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Date: March 6th, 2012 2:38 PM Author: olive razzle volcanic crater ouch, u write ur own stuff? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138253) |
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Date: March 6th, 2012 2:44 PM Author: deep office 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=2Reputation#20138282) |
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Date: March 6th, 2012 2:46 PM Author: Thriller sanctuary teehee (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138294) |
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Date: March 6th, 2012 2:48 PM Author: olive razzle volcanic crater oh hai box! (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138307) |
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Date: March 6th, 2012 2:46 PM Author: olive razzle volcanic crater 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=2Reputation#20138296) |
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Date: March 6th, 2012 2:33 PM Author: deep office 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=2Reputation#20138210) |
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Date: March 6th, 2012 2:35 PM Author: Curious Crackhouse Foreskin add liquid?
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Date: March 6th, 2012 2:36 PM Author: deep office water or milk?? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138233) |
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Date: March 6th, 2012 2:37 PM Author: Thriller sanctuary 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=2Reputation#20138245) |
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Date: March 6th, 2012 2:38 PM Author: deep office 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=2Reputation#20138257) |
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Date: March 6th, 2012 2:42 PM Author: Very tactful black hissy fit wtf is going on. did you boil the pasta in the alfredo sauce? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138274) |
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Date: March 6th, 2012 2:42 PM Author: deep office 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=2Reputation#20138277) |
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Date: March 6th, 2012 2:44 PM Author: Very tactful black hissy fit how did you make the sauce? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138281) |
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Date: March 6th, 2012 2:44 PM Author: deep office 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=2Reputation#20138283) |
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Date: March 6th, 2012 2:49 PM Author: Very tactful black hissy fit 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=2Reputation#20138316) |
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Date: March 6th, 2012 2:51 PM Author: deep office 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=2Reputation#20138326) |
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Date: March 6th, 2012 2:52 PM Author: Very tactful black hissy fit "heavy whipping cream" (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138328) |
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Date: March 6th, 2012 2:52 PM Author: deep office i feel so stupid. ok ty! let's pretend this subthread never happened. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138332) |
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Date: March 6th, 2012 3:01 PM Author: crusty titillating stag film stain whipping? are you sure? just regular heavy cream is better (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138375) |
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Date: March 6th, 2012 3:02 PM Author: Very tactful black hissy fit heavy whipping cream = heavy cream whipping cream is different hth |
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Date: March 6th, 2012 3:03 PM Author: crusty titillating stag film stain 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=2Reputation#20138387) |
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Date: March 6th, 2012 3:04 PM Author: Very tactful black hissy fit you haven't (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138394) |
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Date: March 6th, 2012 3:05 PM Author: crusty titillating stag film stain ok i believe u. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138403) |
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Date: March 6th, 2012 3:19 PM Author: Up-to-no-good Floppy Mediation 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: Very tactful black hissy fit 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: Up-to-no-good Floppy Mediation 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=2Reputation#20138906) |
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Date: March 6th, 2012 4:18 PM Author: Very tactful black hissy fit 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: Curious Crackhouse Foreskin 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: deep office 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=2Reputation#20138278) |
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Date: March 6th, 2012 2:47 PM Author: Curious Crackhouse Foreskin 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=2Reputation#20138301) |
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Date: March 6th, 2012 2:56 PM Author: Thriller sanctuary but enough about powerlifting (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138347) |
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Date: March 6th, 2012 3:03 PM Author: Red theater scourge upon the earth bbc (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138388) |
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Date: March 6th, 2012 3:07 PM Author: Curious Crackhouse Foreskin well that goes without saying (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138412) |
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Date: March 6th, 2012 3:21 PM Author: glittery ladyboy What is this, the fucking Olive Garden? Just do pasta carbonara. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138505) |
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Date: March 6th, 2012 4:00 PM Author: Translucent menage go buy some chickdn, broccoli, and red pepper.
profit. |
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Date: March 6th, 2012 4:08 PM Author: deep office 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: brilliant juggernaut SUMMON: alfredo (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138847) |
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Date: March 6th, 2012 4:18 PM Author: Up-to-no-good Floppy Mediation 180 thread btw (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#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=2Reputation#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=2Reputation#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=2Reputation#49913388) |
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Date: March 6th, 2012 4:20 PM Author: puce parlour sauteed red bell pepper (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2Reputation#20138947) |