Hi all! First I wanted to post this picture of me using my birthday present from Dad/Granddad and Jo! So fun and useful. Here I am eating some fettucini alfredo that Bob made. To make it,"So. You get a pan. Um. You want some scallions and minced garlic. Add like a teaspoon of olive oil and cook it on medium heat for awhile. Um. Lets see... there's actually usually an apostrophe in let's. Now what do you do? Ok so those are cooked.. Here's where you would add shrimp if you were doing shrimp but we didn't. Cuz we're poor grad students. Anyways I digress. Uh so next you want some uh half and half or heavy cream and milk. Add some of that. Ok. So start stirring that around, then next is the most important part: THE CHEESE! So. I find that the powdered parmesan cheese works best but you gotta make sure it's the 100 percent cheese kind not the trashy imaginary cheese. Or else it'll clump up. If all you have is grated, it'll work. And you want grated later, to add on top when it's done. So add the cheese slowly while stirring and heating the mixture while being careful not to get it too hot and scalding the milk. Also add gratuitous amounts of crushed red pepper and black pepper. Uh a little bit of salt. Until it tastes nice!"
Q: How much half and half?
A: Enough (laughter). Uh, not too much? But not too little?
Q: Can you estimate?
A: 2.37 cups plus or minus 0.7 cups
Trust me ladies, this is a delicious sauce for all your pasta varietes. I like the curly kinds the best but that's just me. Tune in soon for Bob's white wine sauce, also delightful.
2 comments:
Oooh, this looks delicious! We are waiting for Cost-u-less to get Real Parmesan Cheese back in stock. The other Fiji stores just have the "trashy imaginary cheese," so yeah. We'll definitely give this a try. Bob's description is great. I think Kris cooks in a similar fashion. :)
Oh, one more thing! Can Bob tell us about his apple pie with cheese in the crust sometime? :D
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