The most prestigious law school admissions discussion board in the world.
|
 |
 
|
what goes well with pasta alfredo?
Poast new message in this thread
Date: March 6th, 2012 2:16 PM Author: Buck-toothed prole i don't have chicken (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138071) |
Date: March 6th, 2012 2:16 PM Author: Out-of-control ebony messiness shrimp, broccoli (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138072) |
 |
Date: March 6th, 2012 2:19 PM Author: Buck-toothed prole what about asparagus. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138099) |
|
Date: March 6th, 2012 2:20 PM Author: Out-of-control ebony messiness no plus youre pussy will taste like shit. u dont want the bonobos smelling it & running away. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138100) |
|
Date: March 6th, 2012 2:17 PM Author: Obsidian diverse bawdyhouse sound barrier nothing. white sauce is shit. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138075) |
|
Date: March 6th, 2012 2:21 PM Author: bearded heaven shitlib stfu (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138115) |
|
Date: March 6th, 2012 2:53 PM Author: Vigorous people who are hurt kill yourself, faggot (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138335) |
|
Date: March 6th, 2012 2:17 PM Author: bearded heaven shitlib bacon and peas (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138076) |
|
Date: March 6th, 2012 2:19 PM Author: Buck-toothed prole i'm going to add turkey bacon. don't have peas. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138095) |
|
Date: March 6th, 2012 2:18 PM Author: garnet address place of business Anti-cholesterol medication. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138087) |
|
Date: March 6th, 2012 2:23 PM Author: floppy water buffalo market butter, garlic, whole milk, parm/reg cheese, strips of ham, glass of chianti (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138132) |
|
Date: March 6th, 2012 2:23 PM Author: Primrose Alcoholic Abode Volcanic Crater just pass out after (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138137) |
|
Date: March 6th, 2012 2:24 PM Author: floppy water buffalo market or watch reruns of archer (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138142) |
|
Date: March 6th, 2012 2:25 PM Author: Buck-toothed prole ugh i forgot to add butter and garlic. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138149) |
|
Date: March 6th, 2012 2:26 PM Author: Out-of-control ebony messiness to a sauce? wtf is ur problem? just order in u shrew (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138156) |
|
Date: March 6th, 2012 2:30 PM Author: Buck-toothed prole lol i'm making this from the box (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138186) |
|
Date: March 6th, 2012 2:35 PM Author: Out-of-control ebony messiness from a box? italian sauce is easy as shit to make from scratch girl. do u ever even want a husband (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138222) |
|
Date: March 6th, 2012 2:36 PM Author: Buck-toothed prole i'll make it from scratch some day. link to a recipe pls? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138232) |
|
Date: March 6th, 2012 2:37 PM Author: Out-of-control ebony messiness easy as hell http://allrecipes.com/recipe/alfredo-sauce-2/ (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138241) |
|
Date: March 6th, 2012 2:27 PM Author: floppy water buffalo market cracked black pepper and kosher sea salt to taste (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138158) |
|
Date: March 6th, 2012 2:30 PM Author: Buck-toothed prole good idea! ty (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138188) |
|
Date: March 6th, 2012 2:34 PM Author: floppy water buffalo market luv is like salt, enjoy! (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138217) |
|
Date: March 6th, 2012 2:36 PM Author: Buck-toothed prole i actually didn't add salt. it's already very salty. remember, it's from the box. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138239) |
|
Date: March 6th, 2012 2:38 PM Author: floppy water buffalo market ouch, u write ur own stuff? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138253) |
|
Date: March 6th, 2012 2:44 PM Author: Buck-toothed prole huh? no. i've never been much of a hands-on diy type person. which is the main reason i cdn't cut it in fashion. i'm much more cerebral. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138282) |
|
Date: March 6th, 2012 2:46 PM Author: bearded heaven shitlib teehee (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138294) |
|
Date: March 6th, 2012 2:48 PM Author: floppy water buffalo market oh hai box! (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138307) |
|
Date: March 6th, 2012 2:46 PM Author: floppy water buffalo market think inside the box, fashion hipsters just do-it-urself, don't think 2 much (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138296) |
|
Date: March 6th, 2012 2:33 PM Author: Buck-toothed prole another basic q: how do i make it so that the sauce isn't as dry/sticky? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138210) |
|
Date: March 6th, 2012 2:35 PM Author: Obsidian diverse bawdyhouse sound barrier add liquid?
|
|
Date: March 6th, 2012 2:36 PM Author: Buck-toothed prole water or milk?? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138233) |
|
Date: March 6th, 2012 2:37 PM Author: bearded heaven shitlib what does it say to add? add that. if not specified, add whole milk if you've got it. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138245) |
|
Date: March 6th, 2012 2:38 PM Author: Buck-toothed prole it just said to add two cups of water and to let the pasta boil. doesn't say anything about adding milk. but now the pasta is just dry and sticky and gross and i don't want to eat ! (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138257) |
|
Date: March 6th, 2012 2:42 PM Author: Iridescent Chad Space wtf is going on. did you boil the pasta in the alfredo sauce? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138274) |
|
Date: March 6th, 2012 2:42 PM Author: Buck-toothed prole lol no. i boiled it in the seasoning. then i added the cheese (i.e.: the sauce). (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138277) |
|
Date: March 6th, 2012 2:44 PM Author: Iridescent Chad Space how did you make the sauce? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138281) |
|
Date: March 6th, 2012 2:44 PM Author: Buck-toothed prole i didn't make it. it came in the box. cheese + seasoning + water made the sauce. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138283) |
|
Date: March 6th, 2012 2:49 PM Author: Iridescent Chad Space please never do that again. just melt butter into an equal portion of heavy cream then grate up some parmesan and stir it in. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138316) |
|
Date: March 6th, 2012 2:51 PM Author: Buck-toothed prole what do you mean by heavy cream? is it just labeled "heavy cream" at the store? (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138326) |
|
Date: March 6th, 2012 2:52 PM Author: Iridescent Chad Space "heavy whipping cream" (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138328) |
|
Date: March 6th, 2012 2:52 PM Author: Buck-toothed prole i feel so stupid. ok ty! let's pretend this subthread never happened. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138332) |
|
Date: March 6th, 2012 3:01 PM Author: Out-of-control ebony messiness whipping? are you sure? just regular heavy cream is better (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138375) |
|
Date: March 6th, 2012 3:02 PM Author: Iridescent Chad Space heavy whipping cream = heavy cream whipping cream is different hth |
|
Date: March 6th, 2012 3:03 PM Author: Out-of-control ebony messiness im sure ive seen heavy cream and heavy whipping cream sold separately from the same company b4. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138387) |
|
Date: March 6th, 2012 3:04 PM Author: Iridescent Chad Space you haven't (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138394) |
|
Date: March 6th, 2012 3:05 PM Author: Out-of-control ebony messiness ok i believe u. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138403) |
|
Date: March 6th, 2012 3:19 PM Author: cracking jet puppy actually he could have. "heavy whipping cream" definitely exists in some parts of the us
in any case it's all fucking retared minor points regarding labelling. in most cases whipping cream just has very slightly less fat and some additives to make it stabilize better when whipped. practically speaking you can use them interchangeably and can make whipped cream using heavy cream just fine |
|
Date: March 6th, 2012 3:23 PM Author: Iridescent Chad Space heavy cream = heavy whipping cream = 36%+ fat whipping cream = light whipping cream = 30% fat yes, you can make whipped cream with either one, but no, it's not a trivial difference otherwise and he said he saw "heavy cream" and "heavy whipping cream" sold separately under the same brand. that wouldn't happen because they are the same product |
|
Date: March 6th, 2012 4:16 PM Author: cracking jet puppy whipping cream is 36%, heavy cream is 39-40%, light whipping cream is like 30. as long as you dont use any shit with "light" on it you're fine (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138906) |
|
Date: March 6th, 2012 4:18 PM Author: Iridescent Chad Space In the United States, cream is usually sold as: Half and half (10.5–18% fat) Light, coffee, or table cream (18–30% fat) Medium cream (25% fat) Whipping or light Whipping cream (30–36% fat) Heavy Whipping cream (36% or more) Extra-heavy, double, or manufacturer's cream (38–40% or more). Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131[2][3] and a small sample[which?] of state regulations. |
|
Date: March 6th, 2012 2:40 PM Author: Obsidian diverse bawdyhouse sound barrier probably milk.
is the problem when its cooling? because yeah, it probably needs to be hot. |
|
Date: March 6th, 2012 2:43 PM Author: Buck-toothed prole ok it gets sticky when it cools. i'll add milk and heat it up again. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138278) |
|
Date: March 6th, 2012 2:47 PM Author: Obsidian diverse bawdyhouse sound barrier yeah, fatty dairy sauces can congeal. like how butter is solid until you put it in a hot pan. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138301) |
|
Date: March 6th, 2012 2:56 PM Author: bearded heaven shitlib but enough about powerlifting (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138347) |
|
Date: March 6th, 2012 3:03 PM Author: Dashing persian old irish cottage bbc (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138388) |
|
Date: March 6th, 2012 3:07 PM Author: Obsidian diverse bawdyhouse sound barrier well that goes without saying (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138412) |
|
Date: March 6th, 2012 3:21 PM Author: indigo outnumbered new version fat ankles What is this, the fucking Olive Garden? Just do pasta carbonara. (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138505) |
|
Date: March 6th, 2012 4:00 PM Author: Brass Roast Beef go buy some chickdn, broccoli, and red pepper.
profit. |
|
Date: March 6th, 2012 4:08 PM Author: Buck-toothed prole i was going to add red pepper.
not much of a chicken fan. |
|
Date: March 6th, 2012 4:10 PM Author: Well-lubricated Spectacular Library Indirect Expression SUMMON: alfredo (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138847) |
|
Date: March 6th, 2012 4:18 PM Author: cracking jet puppy 180 thread btw (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138935) |
|
Date: June 3rd, 2026 3:15 PM Author: Emilio Estevez circa 2032 (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#49913256) |
|
Date: June 3rd, 2026 3:34 PM Author: potluck (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#49913284) |
|
Date: June 3rd, 2026 4:23 PM Author: Emilio Estevez circa 2032 180 (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#49913388) |
|
Date: March 6th, 2012 4:20 PM Author: Henna Dilemma Tank sauteed red bell pepper (http://www.autoadmit.com/thread.php?thread_id=1891457&forum_id=2#20138947) |