Yea, it just doesn't feel 'original' when I use that stuff. I want to make the 'real' thing so I can make it wherever I go. It's also like a difference of instant noodles to high class noodles you eat at fancy restaurants.
11-08-2009, 04:23 PM #241
11-08-2009, 04:26 PM #242
I was particularly disappointed when I forked out extra money and bought the fancy refrigerated noodles at the grocery store. Cheap Dry+Cooked spaghetti tastes better!3w2
Those who are content being normal lack the depth and passion to rise above mediocracy.
To push beyond their natural abilities and create a reality from their dreams.
11-08-2009, 04:30 PM #243
I agree. Making the 'real thing' is much better.
11-09-2009, 12:48 AM #244
1 1/2 cups heavy cream
2 tablespoons unsalted butter
1/2 teaspoon ground black pepper
9 ounces fresh fettuccine (fresh pasta is important, dry pasta just won't work right for fettucine alfredo.)
1 1/2 ounces Parmesan cheese , grated (about 3/4 cup)
1/2 teaspoon salt
Simmer 1 cup of the heavy cream and the butter to simmer in a big saucepan over medium heat. Reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
Cook the fettucine 1 minute short of the instructions on the package and drain. Return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta and Parmesan to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. The sauce may look rather thin but will gradually thicken as pasta is served and eaten. Serve immediately.
11-09-2009, 08:06 AM #245
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Effem, what do you mean by fresh pasta? How does one get it?
11-09-2009, 08:12 AM #246
11-09-2009, 12:28 PM #247
11-09-2009, 01:02 PM #248
The alfredo one looks like it'll be great! I've often wondered how they make it at Olive Garden - delicious!
Zucchini frittata is fantastic! There are quite a few different variations found online.
11-09-2009, 01:40 PM #249
11-09-2009, 01:58 PM #250
Ohhh, that looks wonderful! Is that Thai curry or Indian? I have some Chinese eggplant I need to use up. Any ideas?
I recently made a mung and cauliflower curry stew that was surprisingly tasty for it's simplicity.
I've been having so much fun making my own vanilla extract. I swear, the results are totally worth the little bit of effort. I've been putting it in a cookie recipe I got from Eowyn (she's on here sometimes), and they're amazing.I think I think more than you think I think.
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