dave,pure pwnage,spinoff,kyle,jerk Pro at Cooking

Pro at Cooking

posted by jwray

1 year 9 months 2 weeks ago • 910 views

tags: dave, pure pwnage, spinoff, kyle, jerk

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Comments

Definitely not the sort of show I expected from the guys at PP... this is the second in the series so far, first was stir fry.

I've kind of been wondering what they're going to do with PatC here... is the endless chain of assistants the beginning of an actual plot? Is this really just a show about cooking? I find it a little hard to see PP actually doing a cooking show, but they are certainly presenting it as legit for now.

Am I reading too much in to this? Time vill tell... time vill tell.

written by cheesemoo

| 1 year 9 months 2 weeks ago | CH

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There is no Flour or Sage in Alfredo Sauce, moron. No vote.

written by therealblankman

| 1 year 9 months 1 week ago | CH

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Upvote for the ending part.

written by 8588 | 1 year 9 months 1 week ago | CH

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I'll put whatever I want in my alfredo sauce, dammit.

http://www.cooks.com/rec/doc/0,1755,128176-249199,00.html

written by cheesemoo

| 1 year 9 months 1 week ago | CH

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You can put whatever the hell you want in your sauce, it's just not Alfredo.

The only permitted ingredients in REAL Alfredo sauce are A)Butter B)Cream and C)REAL Parmigiano Reggiano- the king of cheeses. Alfredo is also traditionally served with peas (yes, peas) and shaved parma ham- also known as Prosciutto. That shitty recipe you linked to is a vomit-inducing fraud.

Dude, your avatar is a delicious cow- I thought you'd understand.

written by therealblankman

| 1 year 9 months 1 week ago | CH

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Moving this video to jwray's personal queue. It failed to receive enough votes to get sifted up to the front page within 3 days.

written by siftbot

| 1 year 9 months 1 week ago | CH

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There are lots of recipes that have an official way of doing them- sauces especially. Proper preparation of so-called "mother" sauces, such as bechamel, hollandaise, mayonnaise, demi-glace etc. are one of the foundations of French cooking- and following from that most of the cooking in great restaurants around the world.Many chefs work their entire careers as "Sauciers" or sauce-makers... that's it... that's their job- to make sauces properly. If a Saucier at a top restaurant used flour to thicken his Alfredo, he would lose his job.

Many sauces are complicated and time-consuming, not to mention delicate and demanding. Others are not- like Alfredo. It's unbelievably simple to make. Simply melt 6 or 8 tbsp. of good butter- unsalted is preferable as the cheese is quite salty already, along with 1 cup of heavy cream- heat it until the cream scalds (bubbles lightly- not boils) and the butter is melted, add par-cooked fettucine noodles to the pan and toss to coat. Then add another 1/2 cup of cream and a lot of REAL parmiggiano reggiano cheese- 1 1/2 cups is about right. Grate some pepper and a little nutmeg (optional, but delicious), toss to coat and warm in the pan until the cheese melts and the sauce thickens. As I said- traditionally it is served with peas and shaved parma ham- those can be added at to the pan at the same time as the par-cooked pasta- frozen peas are usually used as their quality is usually better than fresh.

Make this once, and I guarantee you'll never buy bottled crap again, and neither will you use "flour" in your Alfredo.

It is unbelievably rich and satisfying, make it for your sweetheart on a special occasion. Top it with scampi or chicken if you want a complete meal. YUM! Oh, and make sure you serve it hot- straight out of the pan onto the plate and eat it right away- it'll thicken too much if you let it cool down.

written by therealblankman

| 1 year 9 months 1 week ago | CH

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Clearly this was intended only for ass-kicking alfredo pasta. Deviate from the recipe here and your pasta results may vary, and may or may not include:

1. General suckiness
2. Diarrhea
3. Dry mouth
4. Disapproval from friends and family
5. Limp noodles

written by HaricotVert