Comments on: Salmon Fettuccini à la Yukon Dude

By: Dave

Dave — Wed, 03 Feb 2010 12:02:42 +0000

What does that have to do with salmon fettuccini?

By: Brent

Brent — Tue, 02 Feb 2010 20:50:40 +0000

Hey, Dave – Sarah dutifully copied down your number last night, but then I went and lost it. Can you ping me back at the mail above?

By: Dave

Dave — Sat, 30 Jan 2010 15:19:15 +0000

Thanks for the tip, Luigi, and also for the grammar correction. Google Translate won’t put any real translators out of business for a while.

My dad and I made our own noodles once. Given the time and effort required, I’ll be settling with the packaged variety for most occasions.

By: Luigi Zanasi

Luigi Zanasi — Sun, 24 Jan 2010 02:25:09 +0000

If you want to thicken the sauce, do the garlic butter & cream first, boil it down until it reaches the consistency you want), then add the salmon & other stuff.

The only thing I would add is try to make your own egg pasta (two eggs per cup of flour–nothing else, mix, knead, roll out & cut your tagliatelle).

(only whipping cream will work, the other stuff will curdle, I’m talking about a heavy rolling boil).

and it not “experimenting coronary suffering”, but should be “soffrano di malattie coronarie”. :-)

By: Dave

Dave — Mon, 11 Jan 2010 02:31:37 +0000

Mom, of course we ate it. Carole wouldn’t stop going on about it and had the leftovers for lunch.

By: Mom

Mom — Sun, 10 Jan 2010 18:38:57 +0000

The salmon buttercream sounds doubtful. Did anyone really eat it?

By: Carole

Carole — Sat, 09 Jan 2010 07:16:50 +0000

Oooohhh, and it was oh, so delicious. MMMmmmMMMM!!!!!!!!