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Started By
Message
Crawfish Fettuccine
Posted on 6/28/10 at 3:21 pm
Posted on 6/28/10 at 3:21 pm
Why in God's name would anyone put Velveeta in this? 
4
Posted on 6/28/10 at 3:56 pm to GeauxldMember
what's your recipe?
Posted on 6/28/10 at 4:10 pm to chackbay
Big boy I know you got a good recipe 
Posted on 6/28/10 at 4:15 pm to COACH ROD
yeah but i calls for velvetta. damn good, but always room for improvements.
i usually cook a big one @ tiger staduim. only 80days till...
BTW talked to your mom & sis a wedding they were working couple weeks ago.
i usually cook a big one @ tiger staduim. only 80days till...
BTW talked to your mom & sis a wedding they were working couple weeks ago.
Posted on 6/28/10 at 4:20 pm to chackbay
yeah she told me
Posted on 6/28/10 at 4:43 pm to GeauxldMember
Most people I know use Velveeta because they either can't make a decent white sauce or they don't like it... when I make mine, they'll add cheese to the top... actually, that is kind of insulting now that I think about it... 
Posted on 6/28/10 at 4:47 pm to GeauxldMember
I have had it great with it and horrible without it and vice versa.
Posted on 6/28/10 at 5:07 pm to Catman88
I use butter and half and half. I would think velveeta would make it a sort of mac and cheese crawfish.
Posted on 6/28/10 at 6:27 pm to LEASTBAY
not straight velveeta, cut with half/half.
very loose. mexican velveta
very loose. mexican velveta
This post was edited on 6/28/10 at 6:29 pm
Posted on 6/28/10 at 6:37 pm to chackbay
Looks good to me.
Posted on 6/28/10 at 7:35 pm to TigerMyth36
Mediocre cooks use mediocre ingredients. It is really as simple as that. I would predict that it is the same people who use Cool Whip and cream of glop soups.
Posted on 6/28/10 at 7:57 pm to andouille
quote:
Mediocre cooks use mediocre ingredients. It is really as simple as that. I would predict that it is the same people who use Cool Whip and cream of glop soups.
Yessir. A nice sauce with capers, white wine, clam juice, lemon juice, lemon zest, grape tomatoes, basil or tarragon, tightened up with some cold butter sounds much better than some gloppy, cheesy abortion. When are people going to actually realize this? I don't get it.
Posted on 6/28/10 at 8:00 pm to TigerMyth36
quote:
Looks good to me.
That looks awful to me.
Posted on 6/28/10 at 10:56 pm to chackbay
Heavy cream, butter and parmigiano-reggiano are the main components in mine. Zero Velveeta...
Posted on 6/29/10 at 12:09 am to glassman
And when are you freaking food snobs going to realize every freaking meal doesn't need to be 5 star gourmet or cost $75.00?
Posted on 6/29/10 at 5:46 am to TigerMyth36
quote:
And when are you freaking food snobs going to realize every freaking meal doesn't need to be 5 star gourmet or cost $75.00?
What in my list of ingredients would make that a 75.00 dish? All are readily available at any grocery store. I like dive places better than 5 star places. Get your dumb arse and shitty taste buds out of here.
Posted on 6/29/10 at 7:22 am to glassman
quote:
And when are you freaking food snobs going to realize every freaking meal doesn't need to be 5 star gourmet or cost $75.00?
Using processed foods like Velveeta, cream soups, Cool whip etc, is a major factor in driving up food costs. I never buy bottled salad dressings or prepackaged salads because it takes so little time and effort to prepare something better. Just for fun we kept track of our per meal costs for a few months, we averaged <$3, per person per meal, and ate extremely well.
It doesn't have to be "gourmet", its just that when you get used to better food, who wants processed crap?
Posted on 6/29/10 at 7:49 am to andouille
quote:
Yessir. A nice sauce with capers, white wine, clam juice, lemon juice, lemon zest, grape tomatoes, basil or tarragon, tightened up with some cold butter sounds much better than some gloppy, cheesy abortion. When are people going to actually realize this? I don't get it.
not saying velveeta is the way to go with this dish, but I learned from my grandma's & moma & dad, and they never cooked with those ingredients in the bay area. when i cook this, it is usually a 15lb batch at tiger staduim. No complaints so far. but still waiting on the recipe with these ingredients.
Posted on 6/29/10 at 8:47 am to chackbay
I just think its pretty arrogant to claim that you cannot make good food with some ingredients. I have had many times someone cook with that unpopular cheese and have it come out 100x better than someone that tried to go the pretentious a-hole route. Its all in how its done. It can be good and it can be crap just like any dish.
Posted on 6/29/10 at 8:53 am to Catman88
quote:
I have had many times someone cook with that unpopular cheese and have it come out 100x better than someone that tried to go the pretentious a-hole route.
Someone is a pretentious a-hole if they don't use processed cheese and instead use fresh ingredients?
Huh, didn't know that.
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