Does someone have a link to the famous drunken rant Orson Wells went off on about frozen peas? It's the one Pinky and the Brain make fun of.

Also, Casey Kasem's rant about the dead dog, which almost got Negativeland sued off the planet, is golden, too.

Yes, but if it full of country goodness and green peaness?
http://videosift.com/video/Rosebud-Frozen-Peas

Your video, Rosebud Frozen Peas, has made it into your personal Highest Rated Videos listing. Congratulations on a job well done. For you contribution you have been awarded 1 Power Point.

Someone please ask KP how to get frozen peas on a string where the sun doesn't shine.

you are aware of the fact that frozen foods are bred and grown specifically for freezing? That the types of produce you buy fresh is not hte same as the strains you buy frozen? I like frozen blueberries and peaches, despise frozen peas and frozen broccoli is okay but not as good as organic fresh. That's another thing; frozen produce is never organic, unless you buy some SUPER expensive kinds that are marketed specifically organic frozen. You know why its so expensive? Because only certain strains of produce are approved for freezing!

What you taste in frozen is not the same as fresh or canned. Just something to ponder.

Thanks again for the recipe! Just made it this weekend - double batch fed 8 + leftovers. Everybody loved it. I now understand why you would be outraged at the inclusion of flour in any alfredo recipe.

In reply to this comment by therealblankman:
There are lots of recipes that have an official way of doing them- sauces especially. Proper preparation of so-called "mother" sauces, such as bechamel, hollandaise, mayonnaise, demi-glace etc. are one of the foundations of French cooking- and following from that most of the cooking in great restaurants around the world.Many chefs work their entire careers as "Sauciers" or sauce-makers... that's it... that's their job- to make sauces properly. If a Saucier at a top restaurant used flour to thicken his Alfredo, he would lose his job.

Many sauces are complicated and time-consuming, not to mention delicate and demanding. Others are not- like Alfredo. It's unbelievably simple to make. Simply melt 6 or 8 tbsp. of good butter- unsalted is preferable as the cheese is quite salty already, along with 1 cup of heavy cream- heat it until the cream scalds (bubbles lightly- not boils) and the butter is melted, add par-cooked fettucine noodles to the pan and toss to coat. Then add another 1/2 cup of cream and a lot of REAL parmiggiano reggiano cheese- 1 1/2 cups is about right. Grate some pepper and a little nutmeg (optional, but delicious), toss to coat and warm in the pan until the cheese melts and the sauce thickens. As I said- traditionally it is served with peas and shaved parma ham- those can be added at to the pan at the same time as the par-cooked pasta- frozen peas are usually used as their quality is usually better than fresh.

Make this once, and I guarantee you'll never buy bottled crap again, and neither will you use "flour" in your Alfredo.

It is unbelievably rich and satisfying, make it for your sweetheart on a special occasion. Top it with scampi or chicken if you want a complete meal. YUM! Oh, and make sure you serve it hot- straight out of the pan onto the plate and eat it right away- it'll thicken too much if you let it cool down.

Thanks for enlightening me. I'm saving this recipe, will try it out the next time I get out to a store that actually sells quality ingredients. If there's one thing I do appreciate, it's good cheese... no crappy Wal-Mart cheese is going to end up in a recipe like this!

In reply to this comment by therealblankman:
There are lots of recipes that have an official way of doing them- sauces especially. Proper preparation of so-called "mother" sauces, such as bechamel, hollandaise, mayonnaise, demi-glace etc. are one of the foundations of French cooking- and following from that most of the cooking in great restaurants around the world.Many chefs work their entire careers as "Sauciers" or sauce-makers... that's it... that's their job- to make sauces properly. If a Saucier at a top restaurant used flour to thicken his Alfredo, he would lose his job.

Many sauces are complicated and time-consuming, not to mention delicate and demanding. Others are not- like Alfredo. It's unbelievably simple to make. Simply melt 6 or 8 tbsp. of good butter- unsalted is preferable as the cheese is quite salty already, along with 1 cup of heavy cream- heat it until the cream scalds (bubbles lightly- not boils) and the butter is melted, add par-cooked fettucine noodles to the pan and toss to coat. Then add another 1/2 cup of cream and a lot of REAL parmiggiano reggiano cheese- 1 1/2 cups is about right. Grate some pepper and a little nutmeg (optional, but delicious), toss to coat and warm in the pan until the cheese melts and the sauce thickens. As I said- traditionally it is served with peas and shaved parma ham- those can be added at to the pan at the same time as the par-cooked pasta- frozen peas are usually used as their quality is usually better than fresh.

Make this once, and I guarantee you'll never buy bottled crap again, and neither will you use "flour" in your Alfredo.

It is unbelievably rich and satisfying, make it for your sweetheart on a special occasion. Top it with scampi or chicken if you want a complete meal. YUM! Oh, and make sure you serve it hot- straight out of the pan onto the plate and eat it right away- it'll thicken too much if you let it cool down.

In reply to this comment by cheesemoo:
Is there some official alfredo council or something? I've never heard of a recipe that only had one "official" way of making it. I mean, I assume that the recipe I linked is some bastardized American version of a more delicious recipe, but I'd just call it "crappy alfredo sauce"...

In reply to this comment by therealblankman:
You can put whatever the hell you want in your sauce, it's just not Alfredo.

The only permitted ingredients in REAL Alfredo sauce are A)Butter B)Cream and C)REAL Parmigiano Reggiano- the king of cheeses. Alfredo is also traditionally served with pees (yes, pees) and shaved parma ham- also known as Prosciutto. That shitty recipe you linked to is a vomit-inducing fraud.

Dude, your avatar is a delicious cow- I thought you'd understand.

In reply to this comment by cheesemoo:
I'll put whatever I want in my alfredo sauce, dammit.

http://www.cooks.com/rec/doc/0,1755,128176-249199,00.html

There are lots of recipes that have an official way of doing them- sauces especially. Proper preparation of so-called "mother" sauces, such as bechamel, hollandaise, mayonnaise, demi-glace etc. are one of the foundations of French cooking- and following from that most of the cooking in great restaurants around the world.Many chefs work their entire careers as "Sauciers" or sauce-makers... that's it... that's their job- to make sauces properly. If a Saucier at a top restaurant used flour to thicken his Alfredo, he would lose his job.

Many sauces are complicated and time-consuming, not to mention delicate and demanding. Others are not- like Alfredo. It's unbelievably simple to make. Simply melt 6 or 8 tbsp. of good butter- unsalted is preferable as the cheese is quite salty already, along with 1 cup of heavy cream- heat it until the cream scalds (bubbles lightly- not boils) and the butter is melted, add par-cooked fettucine noodles to the pan and toss to coat. Then add another 1/2 cup of cream and a lot of REAL parmiggiano reggiano cheese- 1 1/2 cups is about right. Grate some pepper and a little nutmeg (optional, but delicious), toss to coat and warm in the pan until the cheese melts and the sauce thickens. As I said- traditionally it is served with peas and shaved parma ham- those can be added at to the pan at the same time as the par-cooked pasta- frozen peas are usually used as their quality is usually better than fresh.

Make this once, and I guarantee you'll never buy bottled crap again, and neither will you use "flour" in your Alfredo.

It is unbelievably rich and satisfying, make it for your sweetheart on a special occasion. Top it with scampi or chicken if you want a complete meal. YUM! Oh, and make sure you serve it hot- straight out of the pan onto the plate and eat it right away- it'll thicken too much if you let it cool down.

There are lots of recipes that have an official way of doing them- sauces especially. Proper preparation of so-called "mother" sauces, such as bechamel, hollandaise, mayonnaise, demi-glace etc. are one of the foundations of French cooking- and following from that most of the cooking in great restaurants around the world.Many chefs work their entire careers as "Sauciers" or sauce-makers... that's it... that's their job- to make sauces properly. If a Saucier at a top restaurant used flour to thicken his Alfredo, he would lose his job.

Many sauces are complicated and time-consuming, not to mention delicate and demanding. Others are not- like Alfredo. It's unbelievably simple to make. Simply melt 6 or 8 tbsp. of good butter- unsalted is preferable as the cheese is quite salty already, along with 1 cup of heavy cream- heat it until the cream scalds (bubbles lightly- not boils) and the butter is melted, add par-cooked fettucine noodles to the pan and toss to coat. Then add another 1/2 cup of cream and a lot of REAL parmiggiano reggiano cheese- 1 1/2 cups is about right. Grate some pepper and a little nutmeg (optional, but delicious), toss to coat and warm in the pan until the cheese melts and the sauce thickens. As I said- traditionally it is served with peas and shaved parma ham- those can be added at to the pan at the same time as the par-cooked pasta- frozen peas are usually used as their quality is usually better than fresh.

Make this once, and I guarantee you'll never buy bottled crap again, and neither will you use "flour" in your Alfredo.

It is unbelievably rich and satisfying, make it for your sweetheart on a special occasion. Top it with scampi or chicken if you want a complete meal. YUM! Oh, and make sure you serve it hot- straight out of the pan onto the plate and eat it right away- it'll thicken too much if you let it cool down.

In reply to this comment by cheesemoo:
Is there some official alfredo council or something? I've never heard of a recipe that only had one "official" way of making it. I mean, I assume that the recipe I linked is some bastardized American version of a more delicious recipe, but I'd just call it "crappy alfredo sauce"...

In reply to this comment by therealblankman:
You can put whatever the hell you want in your sauce, it's just not Alfredo.

The only permitted ingredients in REAL Alfredo sauce are A)Butter B)Cream and C)REAL Parmigiano Reggiano- the king of cheeses. Alfredo is also traditionally served with pees (yes, pees) and shaved parma ham- also known as Prosciutto. That shitty recipe you linked to is a vomit-inducing fraud.

Dude, your avatar is a delicious cow- I thought you'd understand.

In reply to this comment by cheesemoo:
I'll put whatever I want in my alfredo sauce, dammit.

http://www.cooks.com/rec/doc/0,1755,128176-249199,00.html

Heavily inspired almost word for word by the actual commercial recording session with orson. Frozen peas, it includes the original transcript and mp3 at the bottom. priceless.