Originally Posted by Nickhead:
i only ask as i always knew them as shrimp in the usa, then i moved here. they skewer you faster than a kabob if you call them shrimp :-)
Well they are actually different things that taste the same, however, these were peeled so you couldn't really tell. They were pretty small so most likely shrimp but I just went with what the sign told me. [Reply]
Originally Posted by RubberSponge:
I'll have to try the egg. I am afraid I will just have clumps of egg in my sauce. But it could be worse.
I use dry rather than fresh because it is almost foolproof. A bad alfredo is one with the cheese stuck to the bottom of the pan and not incorporated into the cream. Dry I have never seen that happen.
Garlic I like to use because I think it adds so much more to the sauce.
That's why you temper it first. Do you know what that means?
With a ladle, gradually add about 1 cup of the hot mixture into egg yolks, mixture constantly. Then, add egg yolk mixture to mixture in pan and continue cooking according to the recipe.
That's how I usually do it but on alfredo sauce, I let sauce in pan cool down a bit first too. I bring it back up a bit if I need too. I add the egg yolk near at the end of making the sauce too. [Reply]
Heads up for those in price chopper locality. They have meat sale starting 9-11 4.99 a lb in cryovac for KC strip. If your leary of cryovac or freezer space is tight it's 5.99 lb family pacs.
Taco bell on the way to stick and puck... Hey, don't judge.....picked up the son at 4:00 (when school gets out) S&P starts at 4:45, no time to waste... [Reply]
Originally Posted by Buzz:
Kinda missing the taco bell double stack tacos for a buck, the nacho cheese wasn't bad.
i do home made double decker taco's. the family loves them. i think i am the only one in the state of NSW that makes them. i use the larger shells though, step it up a tad :-) [Reply]
