| Bubba |
Are you trying to make me crazy.....er? :-)
Been tearing my hair out trying to locate...West Cordillera,
Florida...or Cordillera, Florida....or any references to such.
So....I finally decide to translate.
Mountain Range???
In Florida?
Damnit, man! I only had a few brain cells left, and now I've used up
half of those!
Bubba
--
You wanna measure, or you wanna cook?
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| sf |
On Sat, 04 Jun 2005 15:53:36 -0400, Bubba wrote:
> Are you trying to make me crazy.....er? :-)
> Been tearing my hair out trying to locate...West Cordillera,
> Florida...or Cordillera, Florida....or any references to such.
> So....I finally decide to translate.
> Mountain Range???
> In Florida?
> Damnit, man! I only had a few brain cells left, and now I've used up
> half of those!
>
Before you burn out those remaining cells, I'll confess: I made it
all up... the name, the place and the date.
However, it's good stuff:
Recipe by: Alfredo Smith-Jones
Madera de la Deriva Hotel
West Cordillera, Florida
circa 1901
Creamy Alfredo
8 oz. wide noodles, cooked
6 oz. butter
1 1/2 C whipping cream
1 C parmesean, freshly grated
salt & pepper to taste
Melt butter in a wide pan until light brown. Add the cream and boil
rapidly until thick. Add noodles and 1/2 the cheese to the pan, toss.
Add remaining cheese, toss again. Season to taste with salt and
pepper.
I'm going to use some precise kitchen terms, so listen up:
The finished product should not be too soupy and it shouldn't be too
gloppy either.
:)
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| Bubba |
sf wrote:
>On Sat, 04 Jun 2005 15:53:36 -0400, Bubba wrote:
>
>
>
>> Are you trying to make me crazy.....er? :-)
>> Been tearing my hair out trying to locate...West Cordillera,
>> Florida...or Cordillera, Florida....or any references to such.
>> So....I finally decide to translate.
>> Mountain Range???
>> In Florida?
>> Damnit, man! I only had a few brain cells left, and now I've used up
>> half of those!
>>
>>
>>
>Before you burn out those remaining cells, I'll confess: I made it
>all up... the name, the place and the date.
>
>However, it's good stuff:
>
>Recipe by: Alfredo Smith-Jones
>Madera de la Deriva Hotel
>West Cordillera, Florida
>circa 1901
>
>Creamy Alfredo
>
>8 oz. wide noodles, cooked
>6 oz. butter
>1 1/2 C whipping cream
>1 C parmesean, freshly grated
>salt & pepper to taste
>
>Melt butter in a wide pan until light brown. Add the cream and boil
>rapidly until thick. Add noodles and 1/2 the cheese to the pan, toss.
>Add remaining cheese, toss again. Season to taste with salt and
>pepper.
>
>I'm going to use some precise kitchen terms, so listen up:
>The finished product should not be too soupy and it shouldn't be too
>gloppy either.
>
>:)
>
>
>
>
>
That's one of the wonders of parmesean....its gloppyabilityness is
easier to control.
--
You wanna measure, or you wanna cook?
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| Andy |
Bubba <pepper44nospam@bellsouth.net> wrote in news:P%zoe.61114$CR5.4933
@bignews1.bellsouth.net:
> gloppyabilityness
?
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| Bubba |
Andy wrote:
>Bubba <pepper44nospam@bellsouth.net> wrote in news:P%zoe.61114$CR5.4933
>@bignews1.bellsouth.net:
>
>
>
>>gloppyabilityness
>>
>>
>
>?
>
>
One of those very precise cooking terms: the ability to be gloppy
--
You wanna measure, or you wanna cook?
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| maxine in ri |
On Sun, 05 Jun 2005 08:14:57 -0400, Bubba
<pepper44nospam@bellsouth.net> connected the dots and wrote:
~Andy wrote:
~
~>Bubba <pepper44nospam@bellsouth.net> wrote in
news:P%zoe.61114$CR5.4933
~>@bignews1.bellsouth.net:
~>
~>
~>
~>>gloppyabilityness
~>>
~>>
~>
~>?
~>
~>
~One of those very precise cooking terms: the ability to be gloppy
A neologism! Quick, send it to Wm Safire!
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| sf |
On Sun, 05 Jun 2005 06:07:10 -0400, Bubba wrote:
> That's one of the wonders of parmesean....its gloppyabilityness is
> easier to control.
So, you're familiar with the terms! We must have gratuated from the
same school of cooking.
:)
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