Marshall Banana
Assistant Cook
In order to immerse myself in the community, I'll take up the standard of the daily "what's for dinner?" thread for today, Jan. 5th.
I recently posted a tragic tale of woe in Culinaryland, and was held aloft by better people. Because of that, I feel a little renewed, and so can press on.
For tonight's dinner, I plan to continue working on, or finally succeed in making a cream sauce..., or in today's case, an alfredo-like sauce. I've tried this sort of thing before, and the sauce broke, but I believe it is because I let the cream boil, or become too hot, or any of several other things.
Today, it is simple: butter-melted, roasted garlic-added, salt, pepper, add cream and stir. While stirring, add sautee'd mushrooms, onions, spinach, leftover chicken; serve over noodles.
Simple, neh? I think the problems I've had before have stemmed from doing too much, or too high heat and feel successful already, knowing a little more than yesterday, even.
Fortunately, every one in the family (world?) likes pasta.
Thank you.
I recently posted a tragic tale of woe in Culinaryland, and was held aloft by better people. Because of that, I feel a little renewed, and so can press on.
For tonight's dinner, I plan to continue working on, or finally succeed in making a cream sauce..., or in today's case, an alfredo-like sauce. I've tried this sort of thing before, and the sauce broke, but I believe it is because I let the cream boil, or become too hot, or any of several other things.
Today, it is simple: butter-melted, roasted garlic-added, salt, pepper, add cream and stir. While stirring, add sautee'd mushrooms, onions, spinach, leftover chicken; serve over noodles.
Simple, neh? I think the problems I've had before have stemmed from doing too much, or too high heat and feel successful already, knowing a little more than yesterday, even.
Fortunately, every one in the family (world?) likes pasta.
Thank you.
he is eating canned ravioli. 
