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Do you have alfredo in a can? Well, let him out!
So, hourglasscreate makes a post to the cooking community which includes a recipe for "Easy Fettucine Alfredo" which she supposedly got off of a Campbell's Soup can. This does not go over well.

ETA: Aaaand the second link has gone bye-bye. Now how will I find a recipe for boiled water? ;_;

ANOTHER ETA: She's wanking it up again in a whole new post! This time, it's about "sloppy joes".

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beccastareyes
2009-03-04 07:09 pm UTC (link)

I don't get it either. But I'm a grad student, so anything where the recipe involves 'take cans and bags of stuff, mix together and cook -- then freeze the bits you don't eat for next week's lunches' and doesn't taste like crap or is completely unhealthy is a winner. I like cooking, but I'm usually too busy with 'stuff that pays the bills' to do it.

And 'cream of' soup keeps better than most dairy products, so I'm more likely to have it than cream.

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	imp 2009-03-04 07:20 pm UTC (link)
	I know, right? I fail as a cook, but I just don't have time for all that! (Reply to this)(Parent)

chibikaijuu
2009-03-06 10:08 am UTC (link)

Canned evaporated milk. That's what I usually use in the place of cream (or even whole milk). Unless the fat content is absolutely necessary to the recipe, evaporated skimmed milk works nearly as well and, well, has negligible amounts of fat. And that is how I can make mac & cheese without whoever-is-currently-on-a-diet in the house yelling at me.

(Well, my brother whines because I put vegetables in, but basically I don't care what he thinks.)

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	beccastareyes 2009-03-06 02:36 pm UTC (link)
	Thanks. I shall have to experiment with that. (Reply to this)(Parent)(Thread)

chibikaijuu
2009-03-06 08:52 pm UTC (link)

It's really useful, and I know it comes in both whole and skimmed varieties (not sure about part-skimmed). It's also fairly inexpensive, at least if you get the store brand, and works pretty well in white sauces or cream soups (the flavor and consistency is a little different, but still delicious). It does have a bit of it's own flavor to it, so I do tend to avoid it in custard desserts unless the original recipe suggests it.

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