Sujet : Re: Breakfast for six days
De : esp (at) *nospam* snet.n (Ed P)
Groupes : rec.food.cookingDate : 07. Dec 2024, 03:52:30
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vj0d9d$2n7bl$2@dont-email.me>
References : 1 2 3 4 5 6 7 8
User-Agent : Mozilla Thunderbird
On 12/6/2024 5:18 PM, Carol wrote:
It seems there are several types of white pizzas.
one I've seen several times uses a standard jar of premade garlic
parmesan Alfredo sauce (note some screaming as some believe it can't
have the name 'Alfredo' unless it's just butter and parmesan aka
Italian recipe'. I mean the cream and milk version commonly started
with a roux. Example: Classico and Ragu brands (there are many
brands). It's basically creamy white cheese vs tomato based.
There's a lot of them. Some appeal to me and some don't.
Chef Alfredo made a particular combination of ingredients. When you change it, your new version is something else.
I had a martini tonight. I put an olive in some root beer soda so I call it a martini.
Friend of mine has a canoe. Yep, he is in the navy, just like you. right. Its a boat so that makes him in the navy.
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