re: Worst restaurant meal of my life today

i'll have to try walkers next time we eat in that area

i hate knots. it's so overrated

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No they don't

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Actually you dont know what the frick your talking about.....Crawfish fettucine is almost always cooked with a little velveeta in the sauce in south la.......Im not sure where someone got that i worked at olive garden tho...

Fausto's is the deal. Great shrimp poboy - either in Kinder or DeQuincy.

i've seen a cream, velveeta, parmesean combo used.

My family made it without velveeta, but i have definitely seen in more than one town.

sorry , but thats how u make crawfish fettucine....

Noodles and cheese does not have to be called fettuccine, especially if one of the ingredients is "processed cheese food" such as Velveeta. Restaurants that mislabel dishes are misleading customers, only an very poorly informed person would call a dish with Velveeta a fettuccine.

Not that we have any very poorly informed posters on this board of food experts.

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only an very poorly informed person would call a dish with Velveeta a fettuccine.

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or perhaps someone referring to a dish by it's regional name? Of course it's not a fettucine in the classical sense, but do a search for Louisiana Crawfish Fettucine recipes and i guarantee that a lot of them will have Velveeta as an ingredient. Like i said, my family didn't use it, and i don't care for it....but it's commonly used in some areas and called "Crawfish Fettucine". It is not claimed to be a classic Italian dish at all....it's a cajun spin on it using local (and white trash) ingredients.

Is NOLA terribly misinformed for using the term BBQ Shrimp? i mean they aren't BBQ'd. Imagine how much world cuisine would suck if we were only allowed to speak and cook in strictly technical terms.

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only an very poorly informed person would call a dish with Velveeta a fettuccine.

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Actually, fettucine only refers to the flat wide noodle pasta used in the dish.

You could mix a pile of dogshit into that type of pasta and still call it "fettucine" and not necessarily be in any way "poorly informed."

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or perhaps someone referring to a dish by it's regional name? Of course it's not a fettucine in the classical sense, but do a search for Louisiana Crawfish Fettucine recipes and i guarantee that a lot of them will have Velveeta as an ingredient. Like i said, my family didn't use it, and i don't care for it....but it's commonly used in some areas and called "Crawfish Fettucine". It is not claimed to be a classic Italian dish at all....it's a cajun spin on it using local (and white trash) ingredients.

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I don't doubt that...I'm just disputing the claim that MOST RESTAURANTS use velveeta. I think that's complete bullshite and I've never seen it in my life.