Comment hidden because you are ignoring dag. (show it anyway)

Looks pretty good - and serious. Definitely not the tongue-in-cheek scampy Bond. Will definitely be better than Quantum of Solace which was bad, mainly due to writer strike during that period.

To add to the comment I added on that post, I've always known who he was because the likes of The Goodies would make fun of him (and Sir David Attenborough, and the likes). He's a fairly well-known astronomer, and a slightly less well-known xylophone player, who has played (in 1981) for the Queen in a Royal variety performance.

I don't think I've ever seen him without his monocle.

In reply to this comment by Fusionaut:
http://videosift.com/video/Space-Snacks-With-Sir-Patrick-Moore-the-astronomer
lol, I went to go see who Patrick Moore was and found this.
In reply to this comment by oritteropo:
Close. I would vote for Giraffe number 1, then Kenya. Maybe they're my equal faves with Scampi and Badger coming after.

I don't like all of them, the salad fingers ones and the like leave me completely cold (choccy otoh leaves me hungry

Oh no! I forgot Patrick Moore! Now I don't know whether I like it more than Scampi or not... OK, I'd better stop here before I get really confused...

http://videosift.com/video/Space-Snacks-With-Sir-Patrick-Moore-the-astronomer
lol, I went to go see who Patrick Moore was and found this.
In reply to this comment by oritteropo:
Close. I would vote for Giraffe number 1, then Kenya. Maybe they're my equal faves with Scampi and Badger coming after.

I don't like all of them, the salad fingers ones and the like leave me completely cold (choccy otoh leaves me hungry

Oh no! I forgot Patrick Moore! Now I don't know whether I like it more than Scampi or not... OK, I'd better stop here before I get really confused...>> ^AdrianBlack:

Yes! I love them all, Russian Dancing Men is my current favorite..is your first fave Badger or Kenya?
>> ^oritteropo:
My 2nd favourite weebls-stuff cartoon The original loops, and it's always hard to tell when to stop it

Close. I would vote for Giraffe number 1, then Kenya. Maybe they're my equal faves with Scampi and Badger coming after.

I don't like all of them, the salad fingers ones and the like leave me completely cold (choccy otoh leaves me hungry

Oh no! I forgot Patrick Moore! Now I don't know whether I like it more than Scampi or not... OK, I'd better stop here before I get really confused...>> ^AdrianBlack:

Yes! I love them all, Russian Dancing Men is my current favorite..is your first fave Badger or Kenya?
>> ^oritteropo:
My 2nd favourite weebls-stuff cartoon The original loops, and it's always hard to tell when to stop it

Yes! I love them all, Russian Dancing Men is my current favorite..is your first fave Badger or Kenya?

>> ^oritteropo:
My 2nd favourite weebls-stuff cartoon <IMG class=smiley src="http://cdn.videosift.com/cdm/emoticon/smile.gif"> The original loops, and it's always hard to tell when to stop it <IMG class=smiley src="http://cdn.videosift.com/cdm/emoticon/smile.gif">

whoa, i ... really dislike the presentation style. I was going to downvote it purely on the basis of the idea of "shrimp scampi" which to me is like calling a dish "beef chicken", but it turns out that scampi is the name of a dish in American cookery. Bah. To me, scampi refers to a small langoustine.

There are a lot of ways that I disagree with the recipe in this video as well as the disdain that I have for the perky presentation style.

Problem the first:
Recommending people to buy already peeled shrimp does them a disservice. The best way to cook shrimp is if they are still whole and alive, and each step further away from that will yield an inferior final result. So, best is alive, but whole, head on fresh is better than headless is better than headless peeled shrimp. Essentially, she is recommending boneless skinless chicken breast for the christmas roast.

Problem the second:
That garlic was NOT READY. There is a time and a place for raw garlic, but not in a dish like this. Fry your garlic until it just turns golden. This requires the garlic to be uniformly chopped. Not minced or pureed, but uniformly chopped, so that it is all ready at around the same time. I actually personally prefer to slice my garlic thinly, like that scene in Goodfellas. Pay very close attention though, because that moment when the garlic is perfect is only a few seconds away from burnt, bitter fail.

Problem the third:
While boiling shrimp is a reasonable way for cooking them in certain circumstances, for the dish that she is preparing, this is far from ideal. When the garlic has reached that perfect point of golden, then toss your shrimp in, and take it off the heat for a moment. If you time it right, the shrimp will cool off the oil and garlic, seizing it at just the right flavour. When the sizzle calms down a touch, put the pot back on the heat and let the shrimp get some colour on one side. After a moment, stir the shrimp and THEN add the wine. I agree with mintBBB about the clam juice. WTF. I am actually kind of scared of store bought clam juice, although I make my own from time to time and I LOOOOOOVE it. I wouldn't use it to cook shrimp though, maybe I'll try it some time. Anyway, yes, then proceed the way that the video said.

Basically, my biggest issues are the name of the dish, the peeled shrimp, how she cooks the garlic, and when she adds the shrimp. Oh, and her perky perky annoying voice.

Oh and another thing. Curly parsley? Come on. Get the flat leaf, please.

Anyway, that's my rant/recipe fix.

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

mmmmmmmmmmm with garlic and butter or fried or in a scampi or just about any way!!!!