NATIONAL FETTUCCINE ALFREDO DAY – February 7

National Day Calendar ^ | February 7, 2023 | Staff

[Red Badger]

Probably the cheese..................

[gov_bean_ counter]

Yep.

[Red Badger]

My aunt, and Italian War-bride from WWII, used to can her own sauces! They were delicious!..................

[Red Badger]

I’ll have to try that!... Sounds delicious!..........

[V_TWIN]

“Heart Attack On A Plate”

When it comes to Italian food.....not much ain’t 😏

[FamiliarFace]

Ok, we are not going to agree here. I think it is easy to screw up if you don’t pay attention, like any food. If you can screw up a steak, which I know that can be done, then you can mess up Beef Wellington, too, and then it’s a ‘bad’ Beef Wellington. I’m sure there’s somebody somewhere that has ruined their Wellington by being careless.

[FamiliarFace]

I’m learning that if I limit my portions, I can enjoy many Italian foods without guilt. It’s very hard to do though, because it’s so darn delicious.

[Red Badger]

If it has ‘beef’ in it, I’ll eat it!........................

[FamiliarFace]

That’s a shame. I feel for you, bro.

[FamiliarFace]

:)

[FamiliarFace]

You’re like Laz, only your weakness is beef. LOL. ;)

[Red Badger]

BEEF!

The only thing better is BEEF wrapped in BACON!.................

[logi_cal869]

I never go out for Italian food (tired of disappointment decades ago), but when I do (which is ‘rarely) it’s always white sauce. But these days that’s disappointing, too…most recently at an Italian joint which either forgot the cheese in the sauce or reduced to to the point of apathy (seriously).

I make fresh when the mood suits, but it never occurred to me to can it.

Thx!

[Red Badger]

Back in the 19th century and even into the early years of the 20th century, beef was considered ‘poor peoples food’. Chicken and other poultry, goose, duck, turkey, etc, was the food of the wealthy!.................

[Red Badger]

She was the only person I have ever known that canned her own pasta and sauces!...........

[yefragetuwrabrumuy]

Ironically, it can be made “low carb”, if you use Konjac (shirataki) fettuccine. Konjac by itself is flavorless, but absorbs the flavors of sauces. There are a bunch of manufacturers that make Konjac fettuccine, spaghetti, even ziti, as well as rice. It travels in liquid filled bags, which you just drain, rinse, then add to your sauce.

I prefer the “Miracle” brand.

Otherwise, even off the shelf Alfredo sauce is often low carb. So it can be very rich without worry.

[FamiliarFace]

Husband made us some very lovely bacon wrapped filet mignon Sunday evening.

[FamiliarFace]

A chicken in every pot!

[dfwgator]

A chicken in every pot!

Or for the libertarians, "Pot in every chicken".

[FamiliarFace]

LOL