I can definitely try that one. Mine was very similar. One less stick of butter, and replace the Romano cheese with 4 oz of cream cheese. I think the cream cheese helped give it the creamier texture.
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That looks absolutely incredible, Tim
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You won’t be disappointed. Let me know what you think. I’ve had alfredo sauce with cream cheese as well, this one takes the cake for sure.
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Dash of garlic salt?

Do you have a problem with real garlic?

Originally Posted by In58men:
I HIGHLY recommend this alfredo sauce. It’s hands down the best I’ve had. You gotta try it.


2 sticks unsalted butter
1 1/2 Cups heavy cream
Salt and white pepper to taste
1 dash garlic salt
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese

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Follow the recipe, you’ll appreciate it.
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you know those 'the most visually satisfying videos ever' videos?

well for me, this one is the ultimate food porn compilation, with a great instrumental background.



ima defo gonna do dem pork wib sammiches :-)
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Originally Posted by In58men:
Follow the recipe, you’ll appreciate it.

My recipe had both garlic powder and real garlic in it. Of course, I don't grow my garlic, as I'm sure Cooper does..
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I really appreciate that, man. This thread, and you guys, have really gotten me in the kitchen lately.
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Heh. Cooper Blowhard.
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:-):-):-)
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I just do not understand laboring over a Alfredo cheese sauce and putting garlic salt in it vs fresh or roasted garlic. Flour has killed many a cheese sauce.


I have a lady who grows about 20 varieties and does both the summer and the indoor farmer's markets. It is a business in a box type of thing..I don't do grocery store garlic if I can avoid it, way too much chemical fertilizer.

I like Creole, Korean, and Chinese Pink. There is a German pink thats hot like the Korean and is hard to find but worth it.
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That flat iron and the Alfredo looks good enough that I can almost taste how good it was.
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I've got about 70 bulbs of 6 or 7 varieties I planted in the fall. They're about 1 foot tall now. Some Creole, Lorz Italian, Burgundy, Rose Du Lautrec, Labrea Purple... a few others.

Home grown garlic is exponentially better than store.

My local Publix carries this time of year some really nice Italian Red. I pick them up pounds at a time when I don't grow.
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That flat iron and the Alfredo looks good enough that I can almost taste how good it was.

I am sure there's more good stuff to come.
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Timbone, we figured we'd start with tempting your palate , but our goal is your asshole :-)

Sincerely

Your Food
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