Baba, you need to place your scales on a hard, flat and level surface. If you hold them in the air like that they won't work properley. If it still does this when you try using them on a surface then there should be a recalbrate button somewhere on them which is reset them. Check the instructions to find how to do this. Thanks for another great video and keep up to good work.
My dear Babatunde, if you love this recipe, then it should be spaghetti Babatunde because it is not like Spaghetti Alfredo, which has no sugar and no ginger. In fact, the original has only butter and parmesan cheese (v. salty). I thin Scotch bonnet chilis would have helped. Much love to you!
Origin of Alfredo: A dude in Italy named Alfredo opened a restaurant, named it Alfredo's. He was very active and dramatic, servimg a very common pasta with parmesan dish, which was basically buttered fettucine noodles with parmesan. His dramatic flair made him name it Fettucine Alfredo. I just saw a video on this last week. 😊
If there's one thing I know about cheese sauce, it's that the butter and the cheese is measured by emotion, not by weight lol you've made me crave pasta now!
The greatest pastas are always based on whatever you can get hold of where you are. Looks like you nailed it! Your sticky cheese looks a lot like it would work great as a substitute for mozzarella and other Italian cheeses. No wonder it turned out so good! I wonder how garlic spaghetti (aglio e olio) with local palm oil would turn out, or a pasta sauce made with waterleaf. Italian cuisine is perfect for adapting to whatever vegetable grows nearby. And that cheese you used would be perfect in a baked pasta with tomato sauce, kind of like penne alla sorrentina. Maybe even with sweet potato gnocchi. Think like an Italian grandma: work with what's cheap, good and local, and enjoy!
If you add a couple of spoons of the water the pasta is boiled in, it will help the sauce stay creamy and it will coat the pasta more easily. Greetings from Dimboola, in Victoria, Australia.
If you can get eggs, something you could do to use the rest of that cream is make custard - a sweet dessert i'm sure your daughter will love, lol. Mike has made it before on some of his atomic shrimp videos, so he can give you some pointers. You can use that nutmeg as a flavoring too. And your cream is already sweetened, so you probably don't need any extra sugar either.
$12 for whipping cream!!! That would be $3 here in North Carolina, United States. I love hearing about your experiences, especially the day-to-day things that might seem trivial or inconsequential to most, are very fascinating for us from abroad. Now we know not to ask, "why not wait until you get a kitchen scale?" It makes perfect sense! Can't refrigerate the cream or cheese which you already have. And time is the most important ingredient that you can't get back. Thank you for sharing this!
Could I suggest you take us on a little tour of the dairy part of a food market? I wonder if we would see things you could use in recipes, that may make foods more affordable. I realize storage is a big issue everyone has to deal with there. Oh, I made callalloo the other day, which is the West Indian version of egusi stew, or palaver sauce, but using the leafy greens people found when they were forcibly moved. There are many variations of this, but I used amaranth that I found in the market, and then after that it was very stylized based on what I had in the fridge and cupboards at home. You might enjoy the writing of food historian Michael W Twitty. He writes about how enslaved people coped when suddenly far away from foods they knew. One of his book is “The Cooking Gene”. It is excellent.
Good attempt with the ingredients you have! I was quite worried about the cream burning from the lack of stirs but it turned out alright! For next time, I'd recommend fewer noodles since the key point of a pasta alfredo is the creamy sauce, something that having too many noodles will make kinda thin! All things considered, very well done, especially since you measured everything by eye.
When I saw you were cooking alfredo I had a feeling you'd enjoy it! I don't know if you have macaroni and cheese available in Nigeria, but it's inexpensive here in the USA. I prepare it with scotch bonnets, green onions and a dried thyme leaves in addition to the cheese. It is so good!
Always taste your ingredients before you use them, especially when making something new. Otherwise you can spoil an expensive dish. I hope you can find a metal tin to store your scale in. There must have been crumbs to attract them. For small measures grams and mls are pretty similar. It is the proportions that matter. Your cream, in the tetra pack, is shelf stable until you open it. Though with those rats… best to use it!
man, nothing really compares to this channel for me, I stop in every once and a awhile and you just seem like such a genuine person and the way you talk about things is just really full of wonder i'll see about sending a better scale if there is any way for me to do so
If anyone is curious Alfredo was the name of the chef who first make this popular in a restaurant. Before, similar pasta was made by regular Italians at home, but it had a different name. Edit: Here's a video that explains the whole thing: th-cam.com/video/BivfxrSpy54/w-d-xo.html
You are very creative for finding items that you can work with in your country even if they are not the same thing. If you make this again, I would recommend you try to find "Not Sweetened" cream. I think you will like the flavor better. (You might even sneak in a few of your favorite Scotch Bonnets in there and really make it your own :) )
This is something I have struggled with,finally found a simple recipe that tastes right.Very similar to yours.A few spoonfuls of the hot pasta water can be used to thin the sauce to mix better if it is too thick,yours looked just right.Parmesan is a salty cheese so a bit of salt might help with other cheese.This is very good with some deboned ,grilled or roasted seasoned chicken pieces added at the last minute so they don't boil.If you want an even richer meal.
Haven't seen your videos in a while but saw this one pop up today, really happy to see that you're still making them, it's extremely cool to get an earnest view into people in such different places and conditions to yourself. And glad that the Alfredo turned out tasty!
Looks good! I like to think of cooking as more of an art and sometimes just add things to my food or put more of this or that in to my taste preference. I bet adding some scotch bonnets would taste amazing since I like adding ground pepper to my alfredo. I am sorry about your scale, and hopefully everything works out for you with fixing it. Thank you for the video!
I'm glad you enjoyed what you made, but it is not 'pasta alfredo' as I've ever known. Close though. First thing is that you need to make sure you get the UNsweetened cream! It is a savory dish and that will change the overall flavor. We also add a bit of white flour after melting the butter, cheese, and warming the cream, then stir continuously trying to avoid lumps, then add JUST garlic (or garlic powder). It will make a roux that is a thickened, creamy sauce that is decadent. I think your heat might have been too high and boiled it all down too fast. I (personally) would never add nutmeg, but as long as you enjoyed it - that is all that really matters. I just want you to know that there is an amazing dish out there that you still need to try. Side note - you can use regular milk in place of the cream, it won't be as rich, but we do that often when cream prices get too high.
In the UK the cream for an Alfredo sauce is £1.50ish which is 1520ish naira. It would be probably cheaper for you to make it at home by boiling and separating milk.
@@TheErador it’s how I make double cream, it’s how my mother made double cream, and it’s how my grandmother made double cream. Try it yourself: 1. Boil the milk until it’s foamy 2. Skim the fats and put them in a container to set 3. Whip the fat once you need to use it.
@@zyoeru did you mean from raw milk or like a commercially produced bottle of semi-skimmed - which would be pretty low yield but i guess you could do that. Wouldn't work for at least US/UK people though as most commercial milk is homogenised these days. I'm not sure what the Nigerian dairy industry does in terms of post processing, it's a pretty small industry from what i just googled so maybe no homogenisation to keep costs down?
Hey, I love your videos. I live in Ireland but I came across them from Atomic Shrimp. Are eggs and salt easily available where you live? If so, salted egg dried egg yolks are easy to make and a very good substitute for Parmesan cheese in dishes like this and on pizza. (The BBC has a good recipe on their channel.)
Good job at adapting the recipe to what you have available locally, and aside from the ginger and the cream being sweetened, you're pretty close to a standard American alfredo sauce. As a tip, if you want a creamier sauce, turn off the heat when you add the cheese, and maybe add a splash of the water you cooked the pasta in while you're stirring it up. Totally optional, but produces a better sauce in my experience.
If you find whipped cream expensive, you can just do it yourself by using heavy cream and a bit of sugar. If you can not find heavy cream, you can just make it using butter and milk.
Well done you despite the rats and the cost of things in Nigeria. Please excuse this question if it seems ignorant, but do you have dairies in Nigeria selling milk and cream? Whipping cream is just a medium heavy cream that has enough fat to be able to be whipped. While Alfredo is most definitely Italian in origin, it is the US version that now dominates the world and I'm guessing you were using a US recipe. In Europe (especially Italy), breaking the spaghetti is a cardinal sin - here it is always kept whole and will soften enough within a minute to fit the small pan. Bless you Edit: Rats and mice have no control over their bladder so they pee constantly - which is why they are a health hazzard. Liquid may have got into the scales, so try removing the batteries and leaving it in a safe place to dry thoroughly in the sun Edit 2: 300ml of whipping cream is £1.35 in the UK today (US $1.77 300ml=1 and a 1/4 cups) = 1,375 Naira
That cream you used is already sweetened, so it's going to change the flavor of the pasta. It should be a savory dish, not a sweet one. The ginger is going to change the taste too, and alfredo would normally be made with parmesan cheese, which is very different. I don't know how your dish is going to turn out, but it will be very different compared to a standard alfredo. You asked where the name Alfredo came from - it's an Italian man's name, the name of the chef who invented the dish.
Baba, you need to place your scales on a hard, flat and level surface. If you hold them in the air like that they won't work properley. If it still does this when you try using them on a surface then there should be a recalbrate button somewhere on them which is reset them. Check the instructions to find how to do this.
Thanks for another great video and keep up to good work.
My dear Babatunde, if you love this recipe, then it should be spaghetti Babatunde because it is not like Spaghetti Alfredo, which has no sugar and no ginger. In fact, the original has only butter and parmesan cheese (v. salty). I thin Scotch bonnet chilis would have helped. Much love to you!
If you can, use wooden/silicone utensils in nonstick pans because metal will scrape off the nonstick coating and you'll end up eating it.
^Safety is our number one priority :D
Definitely!!! Those non stick coatings are great, but if they end up in your food they are toxic!
Origin of Alfredo: A dude in Italy named Alfredo opened a restaurant, named it Alfredo's. He was very active and dramatic, servimg a very common pasta with parmesan dish, which was basically buttered fettucine noodles with parmesan. His dramatic flair made him name it Fettucine Alfredo.
I just saw a video on this last week. 😊
If there's one thing I know about cheese sauce, it's that the butter and the cheese is measured by emotion, not by weight lol you've made me crave pasta now!
All of the best chefs use their intuition more than exact measurements! Alfredo pasta is one of my favorite foods and yours looks so delicious!
The greatest pastas are always based on whatever you can get hold of where you are. Looks like you nailed it! Your sticky cheese looks a lot like it would work great as a substitute for mozzarella and other Italian cheeses. No wonder it turned out so good!
I wonder how garlic spaghetti (aglio e olio) with local palm oil would turn out, or a pasta sauce made with waterleaf. Italian cuisine is perfect for adapting to whatever vegetable grows nearby. And that cheese you used would be perfect in a baked pasta with tomato sauce, kind of like penne alla sorrentina. Maybe even with sweet potato gnocchi. Think like an Italian grandma: work with what's cheap, good and local, and enjoy!
If you add a couple of spoons of the water the pasta is boiled in, it will help the sauce stay creamy and it will coat the pasta more easily. Greetings from Dimboola, in Victoria, Australia.
If you can get eggs, something you could do to use the rest of that cream is make custard - a sweet dessert i'm sure your daughter will love, lol. Mike has made it before on some of his atomic shrimp videos, so he can give you some pointers. You can use that nutmeg as a flavoring too. And your cream is already sweetened, so you probably don't need any extra sugar either.
$12 for whipping cream!!! That would be $3 here in North Carolina, United States. I love hearing about your experiences, especially the day-to-day things that might seem trivial or inconsequential to most, are very fascinating for us from abroad. Now we know not to ask, "why not wait until you get a kitchen scale?" It makes perfect sense! Can't refrigerate the cream or cheese which you already have. And time is the most important ingredient that you can't get back. Thank you for sharing this!
I love that you decide to cook the recipes that you really want to taste. It’s the best way
I really appreciate your willingness to try new & unfamiliar foods, I'm trying to be more experimental with food too.
Was not expecting electronics teardown ahead of a video recipe.
Could I suggest you take us on a little tour of the dairy part of a food market? I wonder if we would see things you could use in recipes, that may make foods more affordable. I realize storage is a big issue everyone has to deal with there.
Oh, I made callalloo the other day, which is the West Indian version of egusi stew, or palaver sauce, but using the leafy greens people found when they were forcibly moved. There are many variations of this, but I used amaranth that I found in the market, and then after that it was very stylized based on what I had in the fridge and cupboards at home.
You might enjoy the writing of food historian Michael W Twitty. He writes about how enslaved people coped when suddenly far away from foods they knew. One of his book is “The Cooking Gene”. It is excellent.
Yea, thank you .
I'm so glad you're able to try out so many different foods from all over the world 👍
Good attempt with the ingredients you have! I was quite worried about the cream burning from the lack of stirs but it turned out alright! For next time, I'd recommend fewer noodles since the key point of a pasta alfredo is the creamy sauce, something that having too many noodles will make kinda thin!
All things considered, very well done, especially since you measured everything by eye.
Hello from France! 1L of whipping cream is less than 4$ for comparison which makes it not really cheap, but quite affordable. Thank you for the video!
When I saw you were cooking alfredo I had a feeling you'd enjoy it! I don't know if you have macaroni and cheese available in Nigeria, but it's inexpensive here in the USA. I prepare it with scotch bonnets, green onions and a dried thyme leaves in addition to the cheese. It is so good!
Always taste your ingredients before you use them, especially when making something new. Otherwise you can spoil an expensive dish. I hope you can find a metal tin to store your scale in. There must have been crumbs to attract them. For small measures grams and mls are pretty similar. It is the proportions that matter. Your cream, in the tetra pack, is shelf stable until you open it. Though with those rats… best to use it!
I totally agree with you.
man, nothing really compares to this channel for me, I stop in every once and a awhile and you just seem like such a genuine person and the way you talk about things is just really full of wonder
i'll see about sending a better scale if there is any way for me to do so
If anyone is curious Alfredo was the name of the chef who first make this popular in a restaurant. Before, similar pasta was made by regular Italians at home, but it had a different name.
Edit: Here's a video that explains the whole thing:
th-cam.com/video/BivfxrSpy54/w-d-xo.html
Regarding disassembly of the scales there is probably a couple screws under the label
Hello my bruda, i feed my families for whole
Week for $12! I hope you have a blessed day from The Gambia 🇬🇲
You are very creative for finding items that you can work with in your country even if they are not the same thing. If you make this again, I would recommend you try to find "Not Sweetened" cream. I think you will like the flavor better. (You might even sneak in a few of your favorite Scotch Bonnets in there and really make it your own :) )
Thanks 🙏
Oh wow
This is something I have struggled with,finally found a simple recipe that tastes right.Very similar to yours.A few spoonfuls of the hot pasta water can be used to thin the sauce to mix better if it is too thick,yours looked just right.Parmesan is a salty cheese so a bit of salt might help with other cheese.This is very good with some deboned ,grilled or roasted seasoned chicken pieces added at the last minute so they don't boil.If you want an even richer meal.
Tasting History recently made a video about the origins of this dish
Haven't seen your videos in a while but saw this one pop up today, really happy to see that you're still making them, it's extremely cool to get an earnest view into people in such different places and conditions to yourself. And glad that the Alfredo turned out tasty!
Thank you 🙏
Looks good! I like to think of cooking as more of an art and sometimes just add things to my food or put more of this or that in to my taste preference. I bet adding some scotch bonnets would taste amazing since I like adding ground pepper to my alfredo. I am sorry about your scale, and hopefully everything works out for you with fixing it. Thank you for the video!
ive been watching all of your videos! theyre very interesting to watch, please keep making them!
I'm glad you enjoyed what you made, but it is not 'pasta alfredo' as I've ever known. Close though. First thing is that you need to make sure you get the UNsweetened cream! It is a savory dish and that will change the overall flavor. We also add a bit of white flour after melting the butter, cheese, and warming the cream, then stir continuously trying to avoid lumps, then add JUST garlic (or garlic powder). It will make a roux that is a thickened, creamy sauce that is decadent. I think your heat might have been too high and boiled it all down too fast. I (personally) would never add nutmeg, but as long as you enjoyed it - that is all that really matters. I just want you to know that there is an amazing dish out there that you still need to try. Side note - you can use regular milk in place of the cream, it won't be as rich, but we do that often when cream prices get too high.
I'm hungry now! 😄
In the UK the cream for an Alfredo sauce is £1.50ish which is 1520ish naira. It would be probably cheaper for you to make it at home by boiling and separating milk.
Also the ginger has an enzyme in it which causes dairy to curdle!
Boiling and separating milk is not how you get cream...
@@TheErador it’s how I make double cream, it’s how my mother made double cream, and it’s how my grandmother made double cream. Try it yourself:
1. Boil the milk until it’s foamy
2. Skim the fats and put them in a container to set
3. Whip the fat once you need to use it.
@@zyoeru did you mean from raw milk or like a commercially produced bottle of semi-skimmed - which would be pretty low yield but i guess you could do that. Wouldn't work for at least US/UK people though as most commercial milk is homogenised these days. I'm not sure what the Nigerian dairy industry does in terms of post processing, it's a pretty small industry from what i just googled so maybe no homogenisation to keep costs down?
Im glad you enjoyed it 😊
That's my favorite way to make pasta, I use fettuccini noodles though.
Good work
Hey, I love your videos. I live in Ireland but I came across them from Atomic Shrimp. Are eggs and salt easily available where you live? If so, salted egg dried egg yolks are easy to make and a very good substitute for Parmesan cheese in dishes like this and on pizza. (The BBC has a good recipe on their channel.)
Good job at adapting the recipe to what you have available locally, and aside from the ginger and the cream being sweetened, you're pretty close to a standard American alfredo sauce. As a tip, if you want a creamier sauce, turn off the heat when you add the cheese, and maybe add a splash of the water you cooked the pasta in while you're stirring it up. Totally optional, but produces a better sauce in my experience.
I love your cooking videos!
Thank you
If you find whipped cream expensive, you can just do it yourself by using heavy cream and a bit of sugar. If you can not find heavy cream, you can just make it using butter and milk.
Love your videos, mate.
And for me it's the other way 'round
coooking _without_ butter would be so strange for me
Another great and insightful video. Could you make a Cheese cake?
I can try it.
I know I'm late but usually there's another screw under the sticker (in most electronics similar to that scale)
Italians get very upset when people snap pasta. If you lost subs... that will be why, hahaha.
I was in shock about how he chose to divide it in 2.
Italian here but fortunately not all of us care 😂
@@raurino I once added HP brown Sause to pesto in front of my Italian brother in law... He almost hit me... he is a chef also though i guess.
🤤😄😄😄😄 had no idea
What sort of spices are common in Nigeria? Are they expensive?
Scotch bonnet. It's not expensive
If you want to learn the history of this dish you should check out tasting history with max miller he made a video about this dish not to long ago.
no pepper??
Well done you despite the rats and the cost of things in Nigeria. Please excuse this question if it seems ignorant, but do you have dairies in Nigeria selling milk and cream? Whipping cream is just a medium heavy cream that has enough fat to be able to be whipped. While Alfredo is most definitely Italian in origin, it is the US version that now dominates the world and I'm guessing you were using a US recipe. In Europe (especially Italy), breaking the spaghetti is a cardinal sin - here it is always kept whole and will soften enough within a minute to fit the small pan.
Bless you
Edit: Rats and mice have no control over their bladder so they pee constantly - which is why they are a health hazzard. Liquid may have got into the scales, so try removing the batteries and leaving it in a safe place to dry thoroughly in the sun
Edit 2: 300ml of whipping cream is £1.35 in the UK today (US $1.77 300ml=1 and a 1/4 cups) = 1,375 Naira
The price for cream is hideous. It is $8 for 1L here. Are there many cattle in Nigeria?
That cream you used is already sweetened, so it's going to change the flavor of the pasta. It should be a savory dish, not a sweet one. The ginger is going to change the taste too, and alfredo would normally be made with parmesan cheese, which is very different. I don't know how your dish is going to turn out, but it will be very different compared to a standard alfredo.
You asked where the name Alfredo came from - it's an Italian man's name, the name of the chef who invented the dish.
Thanks. I couldn't find any other option
@@africa_everyday well I'm glad to see that it still turned out well
Glad you enjoyed the pasta. I'm sorry you've had a rat in the house though. Can you get rid of it?
I'll work on it.
@@africa_everyday threaten it with house rat stew!
You explain tooooooo much ah