Fettuccine Alfredo

__________________________________________________

              FOOD FUNNY
__________________________________________________

Here's a good one courtesy of Michael Cosgrove of Toronto, Ontario:

A boy is about to go on his first date and is nervous about what to talk
about. He asks his father for advice. The father replies, "My son, there
are three subjects that always work. These are food, family, and philosophy."

The boy picks up his date and they go to a soda fountain. Ice cream
sodas in front of them, they stare at each other for a long time, as the
boy's nervousness builds. He remembers his father's advice, and chooses
the first topic. He asks the girl, "Do you like potato pancakes?" She says, "No," and the silence returns.

After a few more uncomfortable minutes, the boy thinks of his father's
suggestion and turns to the second item on the list. He asks, "Do you
have a brother?" Again, the girl says, "No" and there is silence once again.

The boy then plays his last card. He thinks of his father's advice and
asks the girl the following question, "If you had a brother, would he like potato pancakes?"

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

Fettuccine Alfredo originally consisted of nothing but fettuccine,
butter, and Parmesan cheese. The butter used is higher in fat content
and not available to most of us. This version is more familiar, and has come to be considered the standard.

Fettuccine Alfredo

1 cup (250 ml) heavy cream
4 Tbs (60 ml) butter
Salt and freshly ground pepper to taste
1 lb (500 g) fettuccine cooked according to package directions
3/4 cup (180 ml) freshly grated Parmesan cheese

Bring the cream and butter to a boil in a saucepan large enough to hold
the cooked fettuccine. Reduce the flame to low and add the salt, and
pepper. Add the cooked fettuccine and toss in the sauce. Add the
Parmesan cheese and toss until the fettuccine are well coated and the sauce has thickened.
Serves 4 to 6.
Received on Thu Mar 19 18:23:18 2009