OldLady
Diamond Member
- Nov 16, 2015
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Yeah, I had a friend who used to make it. Heaven in your mouth.We often make Alfredo sauce. Puts store bought jarred sauce to shame. You're an ingredient or two away!I've never had truffle, but I've loved pasta with butter and parmesan ever since I was a kid. I mix the butter with good olive oil if I have some. Now olive oil is something that goes rancid fast. I don't use it all that much and usually end up throwing most of it away, unfortunately.The old timers always insisted on that--including my Dad. Then come to find out, margarine was worse for you.You only use a little to saute the onions and such when you start out. It isn't greasy, just adds some flavor.
Not exactly bacon fat, but when I bake beans, I always use half a pound of salt pork. I've had plenty of beans where the cook used margarine or some such shit, and they taste totally flat. Even though you don't taste the pork or see any grease, it makes a huge difference.
I read once that bacon (and pork fat) is to American cuisine what butter is to French.
I don't use margarine for anything. If something calls for butter, it's best to use real butter.
Butter makes everything better.
Indeed, it does. Last night for dinner I made a really simple spaghetti side dish with butter, truffle oil and a bit of parmesan. The butter with the oil worked perfectly. I'm going to add this to my regular repertoire.