I know this is going to sound bizarro but to get a better sauce consistency cook your noodles in less water. It concentrates the starches that cook out of the pasta and that's what gives you that beautiful sauce. It's perfect every time!
If you are making the dish for up to two persons, instead of using a pot to boil the pasta, use a frying pan and add just enough water to cover the pasta then boil. You should be left with really starchy water (and the whole prep process is quicker since less water boils quicker) that will emulsify your sauce nicely. Just be sure to mix the cheese with the water off of the direct heat source and mix constantly until the emulsion forms, one or two ladels of water should work nicely.
I immediately shared this video with my son! He has been all about Alfredo for years. We need to try some of these. As for that ramen, I’d have cooked the noodles in the broth rather than adding the packet at the end. I always add the packet to my ramen water before putting in the noodles. Then again, I always eat with the broth. Just a thought. I hope Stephen feels better soon.
The ramen reminds me of how my dad made it for my family growing up: just the cooked noodles, drained and immediately tossed with a touch of milk and the flavor packet. His friend’s dad used to bring back different types of ramen from visits home to Japan and they would experiment (this was in the 60s). I guess that was his favorite method because that was how he taught me to make it. I still eat it that way sometimes.
@@romankarol5370 Yeah, there’s no way I would even consider eating raw (or even rare) ground beef unless I got it directly from a butcher or ground it myself.
It's kind of like sushi with raw fish - perfectly safe when properly sourced from or by someone who knows what they're doing, but chances are your grocery store is not the proper source ;v; If you want to try a cannibal sandwich (which, for anyone who didn't watch the previous video, is the name of the sandwich that contains raw beef), find a local butcher you can trust and either have them grind it up for you right there at the shop (and make sure they know you intend to use it for raw prep, so they can properly sanitize their tools), or get the full cut from them outright, follow the process of preparing that meat for raw consumption (the distinction being you usually shave off or remove the surface layer where bacteria usually propagates in beef, and constantly keep the meat at a low enough temperature to prevent bacteria production) and grind it yourself.
Raw anything is disgusting 🤮 he got what he deserved for being a fool. There is a reason why cooking meat is a thing, and even more reasons why parasites are a thing
YES! SOMEONE ELSE FINALLY BROUGHT BACK RAMEN ALFREDO! I have been making this for like a decade, and while my recipe differs a bit, it's still feels good to be seen
I have a Samsung dishwasher that also plays The Trout Quintet when it finishes. Also, the thing with the raw beef in the last video felt like it could have been the opening scene of a Chubbyemu video.
These all looked delicious. We usually buy pre-jarred Alfredo sauce which is probably a crime somewhere, but it's really tasty with some grilled chicken, broccoli, and noodles.
The BF gives us a real 'competent' vibe - something about his delivery just makes him sound like someone who knows what he's talking about. So even though I thought it was a mistake to eat that raw supermarket ground beef last week I thought maybe he knew something I didn't. Apparently not, though. Bud, hope you feel better very soon because food poisoning suuuuucks.
I recently saw that if you’re buying the pre packaged ground beef in USA there can be more than 1000 different cows in one patty. That’s why it isn’t safe to eat most ground beef raw. One sick cow can affect thousands of lbs of ground beef.
Have you seen that burnt spaghetti recipe? You should try it, they cook the spaghetti straight in a rich tomato sauce and let some of it burn so it goes crispy (in a cast iron), I wanna know what you think!
I think where cheese sauces using hard cheese go wrong is that there's not enough starch or fat to get in the way of the cheese separating. Just using butter works for me to prevent it from clumping. I've never gotten it to work via just pasta water, even if it's off heat.
Next time, if you're ever going to do raw beef again, do NOT use pre-ground. Ground beef is often from multiple different cuts of beef, often multiple different animals (up to 100 different cows' DNA has been found in a single package mixed together,) plus being ground beforehand gives it a ton of surface area and a ton of time for bad bugs to reproduce on. Only do raw ground beef if you're grinding up a whole muscle yourself, which ensures that it's one single cow, one single muscle from that one cow, and that it spends as much time as possible as an impenetrable whole muscle and as little time as possible as a million tiny pieces with a ton of surface area. There's a reason why medium-rare steak is widely consumed safely at 129°, but hamburgers aren't served pink unless you're at a steakhouse that grinds their own beef.
I have an alfredo recipe given to me via pantomime by a chef in Rome (I mentioned to the waiter how it was the best I ever had, and he insisted on taking me to the kitchen to watch the chef make it). It's sort of a cross between a traditional Roman style and the Italian-American version, as he added just a bit of cream to it. He also put in a small knob of schmaltz along with the butter! I've made it dozens of time, and it can never miss.
I have been making Alfredo ramen since I was a kid. I believe it to be the best noodle for Alfredo. Also BBQ chips dipped in Alfredo. Best Chip dip ever
Try the method from "Why traditional Cacio e Pepe is so hard to perfectly execute" by Ethan Chlebowski. He uses cornstarch iirc to have a sauce that never breaks
One of my fav things of David's vids is that he takes things from all the stuff he watches into consideration when making his own food. Pretty cool. Also damn that cheese grater! That thing is a beast! Also that crunch when you took a bite of the pizza was some ASMR shit lol.
Man that smile after your took the bite of the chicken sandwich with the sauce, that "guilty pleasure" / "so goood omg" was sooo fun haha ! Great video as always David, Cheers from Bordeaux, France !
For better pasta and pasta water to make Alfredo use a skillet or sautee pan. About an inch of water and cook like normal. The pan instead of a pot will let you use less water and not have to force the pasta into the pot to fully submerge. Large flat pan = better long pasta and pasta water. Cheese like parmesan cheese only have a melt to split temp of about 15 degrees F. Its not "traditional" but most resturants add a starch, like potato starch or corn or rice which ever that you want and doesnt mess with the flavor. It opens the range of melting before splitting by a few degrees and allows for it to be reheated later without splitting. Use a pan to cook your spaghetti or fettuccine etc long pasta. Add a tsp of extra starch when mixing the sause to reduce the chance of splitting. The reason you add pasta water is because of the starch in the water from the pasta being cooked.
I didn't have good milk or cream today when I was making Alfredo so I used powdered milk to make a reux and it actually came together well. Alfredo can be delicious even when it has no right to be
Omg I make that alfredo ramen here and then when I need a good feel good meal. I like makin the sauce with the ramen water, cream, garlic, onion, and red pepper flake. Good recipe but would highly recommend it with different ramen flavors too, either maruchan or other kinds, delicious late night/hangover meal
I have a dryer with the same jingle. It haunts me because I've developed a Pavlovian response to it, now always thinking, "ugh, time for more house work."
yknow i wasn't sure if the bf could get himself a memorable bit to distinguish his presence on the channel but eagerly giving himself food poisoning while loudly proclaiming that he was too strong to get food poisoning amidst everyone telling him not to do dumb shit has erased all such doubts. he goes here. we are his people
You should mash the butter and cheese together at the bottom of the bowl and add a little bit of the pasta water as it's cooking. That way it's halfway there by the time the pasta hits it, and the pasta hit it at its hottest. The way you did it in the video, the pasta has already lost a lot of heat by the time the cheese gets to it.
I don't know. NY pizza dough takes like 10 minutes to make. You mix the ingredients and throw in it in the fridge until you need it. It's only time consuming when you try to do multiple rises and proofs within the same day.
@@RunmanLP Yeah that's literally what I'm saying. It sits for that long, but the actual work to make it is closer to 10 minutes. If you do a cold ferment for several days, you don't even have to develop the gluten before hand since that will be done in the fridge.
damn i hope your bf will be ok! im french so eating raw beef is pretty common for me (well i don't eat meat but yoy get the idea) but it's usually made with very very good meat so there's not much risk. or at least not as many
If you dont like the premade pizza dough at your local super market, often times you can just buy great pizza dough from your local pizza shop. Sometimes they'll even roll it out for you.
Ah yes, two to three days worth of sodium in one sandwich...only in America. The hero or submarine sandwich originated in several different Italian American communities in the Northeastern US from the late 19th to mid-20th centuries. The use of the term "submarine" or "sub" (after the resemblance of the roll to the shape of a submarine) is widespread in the US and Canada. While some accounts source the name as originating in New London, Connecticut (site of the US Navy's primary submarine base) during WWII, written advertisements from 1940 in Wilmington, Delaware, indicate the term originated prior to the US's entry into World War II One theory says the submarine was brought to the U.S. by Dominic Conti, an Italian immigrant who came to New York in the late 19th century. He is said to have named it after seeing the recovered 1901 submarine called Fenian Ram in the Paterson Museum of New Jersey in 1928. The NY term hero is first attested in 1937. It is sometimes claimed that it is related to the gyro, but this is unlikely as the gyro was unknown in the US until the 1960s.
So the true technique to getting that emulsification is very high quality pasta. You want the pasta that looks almost white and is rough. It produces a much starchier water, which is perfect as the emulsifier. The yellow smooth pasta really doesn't produce enough starch.
Trader Joe's usually has a pretty good fresh pizza dough in their cooler section if anyone is looking for some outside of the NY area. Also a lot of local pizza places will sell you dough balls if you ask.
Once I took the leap and used corn starch in my Alfredo sauce I’ll never go back to a roux. I’ll still always top my sauce off with pasta water and cheese though, at this point that’s how I finish off any sauce now.
Build your pizza on a piece of parchment paper. Slide the paper and all into the oven and just bake on that. Never fight with sliding a pizza into the oven again, the crust comes out great, and the pizza slides right off the paper after everything is baked. This takes all the stress out of assembling a pizza quickly and worrying about not being able to slide it into the oven.
Raise your hand if you think Marinera sauce ALWAYS BEATS any type of white sauce 🙋 Also I really Hope your boyfriend gets better soon! You warned him about the consequences of eating raw meat 😅
Definitely going to try some of these! Every time I buy canned Alfredo it's horrible but restaurants Alfredo is my fave, so I wanna try making it myself someday soon! And I hope your boyfriend feels better soon, poor guy!
If you like the thick restaurant Alfredo sauces just use heavy cream, cheese, and whatever seasoning you desire. No need for butter bc the heavy cream has a lot of fat.
![[Limbus Company - PV] Chapter.7 - Oblivion](http://i.ytimg.com/vi/VUpkXPkvoxU/mqdefault.jpg)
I know this is going to sound bizarro but to get a better sauce consistency cook your noodles in less water. It concentrates the starches that cook out of the pasta and that's what gives you that beautiful sauce. It's perfect every time!
OMG this makes so much sense but I've never thought about that thank you
So sad that bf got sick! Hopefully he heals soon! You two are a great duo and really compliment each other so well when tasting the foods!
Wow! Nice job on the pasta! Thanks for the tip cuz I can’t seem to get Pepe right either. Less water to increase the starch maybe.
If you are making the dish for up to two persons, instead of using a pot to boil the pasta, use a frying pan and add just enough water to cover the pasta then boil. You should be left with really starchy water (and the whole prep process is quicker since less water boils quicker) that will emulsify your sauce nicely. Just be sure to mix the cheese with the water off of the direct heat source and mix constantly until the emulsion forms, one or two ladels of water should work nicely.
The ramen sauce was stable because pre shredded cheeses are usually coated with corn starch
When your clothes washer/dryer music was going off I thought it was mine and was wondering if my husband did laundry because I knew I didn't 🤣
I heard it and started wondering why mine was going off when I knew it wasn’t in use. 😂
I will absolutely not apologize for laughing at your boy getting sick. I knew it was gonna happen!
That moment when everyone who has a Samsung dryer stops to remember if they are actually dying clothes or not. 🤣🤣🤣
I literally was...
I immediately shared this video with my son! He has been all about Alfredo for years. We need to try some of these.
As for that ramen, I’d have cooked the noodles in the broth rather than adding the packet at the end. I always add the packet to my ramen water before putting in the noodles. Then again, I always eat with the broth. Just a thought. I hope Stephen feels better soon.
The ramen reminds me of how my dad made it for my family growing up: just the cooked noodles, drained and immediately tossed with a touch of milk and the flavor packet. His friend’s dad used to bring back different types of ramen from visits home to Japan and they would experiment (this was in the 60s). I guess that was his favorite method because that was how he taught me to make it. I still eat it that way sometimes.
Hope your BF gets better soon. But yeah that was dumb to eat raw beef by itself. LMAO 😂
Raw beef can be eaten just fine, for the record. Just not... pre ground groccery store beef lol
@@romankarol5370 Yeah, there’s no way I would even consider eating raw (or even rare) ground beef unless I got it directly from a butcher or ground it myself.
It's kind of like sushi with raw fish - perfectly safe when properly sourced from or by someone who knows what they're doing, but chances are your grocery store is not the proper source ;v;
If you want to try a cannibal sandwich (which, for anyone who didn't watch the previous video, is the name of the sandwich that contains raw beef), find a local butcher you can trust and either have them grind it up for you right there at the shop (and make sure they know you intend to use it for raw prep, so they can properly sanitize their tools), or get the full cut from them outright, follow the process of preparing that meat for raw consumption (the distinction being you usually shave off or remove the surface layer where bacteria usually propagates in beef, and constantly keep the meat at a low enough temperature to prevent bacteria production) and grind it yourself.
...his immune system probably was weak beforehand 🤷🏻♀️ is pretty common to eat raw red meat.
Raw anything is disgusting 🤮 he got what he deserved for being a fool. There is a reason why cooking meat is a thing, and even more reasons why parasites are a thing
I like to have some fresh cracked pepper in my Alfredo sauce, it gives a nice accent to the richness.
YES! SOMEONE ELSE FINALLY BROUGHT BACK RAMEN ALFREDO! I have been making this for like a decade, and while my recipe differs a bit, it's still feels good to be seen
I have a Samsung dishwasher that also plays The Trout Quintet when it finishes.
Also, the thing with the raw beef in the last video felt like it could have been the opening scene of a Chubbyemu video.
You're one of My fav good youtubers David! Love and admire You to bits! ❤❤❤❤
These all looked delicious. We usually buy pre-jarred Alfredo sauce which is probably a crime somewhere, but it's really tasty with some grilled chicken, broccoli, and noodles.
The BF gives us a real 'competent' vibe - something about his delivery just makes him sound like someone who knows what he's talking about. So even though I thought it was a mistake to eat that raw supermarket ground beef last week I thought maybe he knew something I didn't. Apparently not, though. Bud, hope you feel better very soon because food poisoning suuuuucks.
Think u mean, he gives "i just woke up" vibe 🙄
i've eaten raw supermarket ground beef multiple times and have never gotten sick from it
@Denki The Hedgegod Good for you, doesn't mean it's a good idea and has no risks.
@@mrgalaxy396 still gonna do it
I swear this is the third video about Alfredo that david has made
Correction: it’s the fourth
Dude loves his Alfredo. Social media just gives him a welcome excuse to indulge~🧀🍝
@@alexisgrunden1556 correct
Who misses David falling outta his chair when he made something good? 😂😊❤
omg
I recently saw that if you’re buying the pre packaged ground beef in USA there can be more than 1000 different cows in one patty. That’s why it isn’t safe to eat most ground beef raw. One sick cow can affect thousands of lbs of ground beef.
you ever think about how david was just casually interested in cooking when he started the channel and now he’s a chef with mad skills
Have you seen that burnt spaghetti recipe? You should try it, they cook the spaghetti straight in a rich tomato sauce and let some of it burn so it goes crispy (in a cast iron), I wanna know what you think!
11:37 Your dryer's tingle is Schubert's "the trout"!
I'm so glad you finally successfully made the traditional alfredo.
I have the same Samsung washer and dryer,...the jingle never endsss
I think where cheese sauces using hard cheese go wrong is that there's not enough starch or fat to get in the way of the cheese separating. Just using butter works for me to prevent it from clumping. I've never gotten it to work via just pasta water, even if it's off heat.
the laundry going off had me confused thinking it was mine lol
You are THE BEST RUclipsr ever. No need to test that.
After some truly awful days in US history, you have brought me a bit of joy! Thank you for being you!
OMG the dryer 🤣🤣🤣🤣 I was so confused because I thought it was mine but no one had done laundry
Next time, if you're ever going to do raw beef again, do NOT use pre-ground. Ground beef is often from multiple different cuts of beef, often multiple different animals (up to 100 different cows' DNA has been found in a single package mixed together,) plus being ground beforehand gives it a ton of surface area and a ton of time for bad bugs to reproduce on.
Only do raw ground beef if you're grinding up a whole muscle yourself, which ensures that it's one single cow, one single muscle from that one cow, and that it spends as much time as possible as an impenetrable whole muscle and as little time as possible as a million tiny pieces with a ton of surface area.
There's a reason why medium-rare steak is widely consumed safely at 129°, but hamburgers aren't served pink unless you're at a steakhouse that grinds their own beef.
When your dryer went off I thought it was mine 😂
Omg I thought my laundry went off when the jingle came on!
You should do more Mariam, her food always looks so good ❤️❤️
This is why you're my favorite RUclipsr, you never stray away from making me laugh and making super good food ❤
I have an alfredo recipe given to me via pantomime by a chef in Rome (I mentioned to the waiter how it was the best I ever had, and he insisted on taking me to the kitchen to watch the chef make it). It's sort of a cross between a traditional Roman style and the Italian-American version, as he added just a bit of cream to it. He also put in a small knob of schmaltz along with the butter! I've made it dozens of time, and it can never miss.
I have been making Alfredo ramen since I was a kid. I believe it to be the best noodle for Alfredo. Also BBQ chips dipped in Alfredo. Best Chip dip ever
That pizza got a little bent out of shape....almost as much as you did when the dryer was singing the song of it's people 😂😂😂
Oh man! I hope David gets well soon. On a side note “splurging on a parmesan cheese” sounds really good right now.
Try the method from "Why traditional Cacio e Pepe is so hard to perfectly execute" by Ethan Chlebowski. He uses cornstarch iirc to have a sauce that never breaks
One of my fav things of David's vids is that he takes things from all the stuff he watches into consideration when making his own food. Pretty cool. Also damn that cheese grater! That thing is a beast! Also that crunch when you took a bite of the pizza was some ASMR shit lol.
Man that smile after your took the bite of the chicken sandwich with the sauce, that "guilty pleasure" / "so goood omg" was sooo fun haha !
Great video as always David,
Cheers from Bordeaux, France !
For better pasta and pasta water to make Alfredo use a skillet or sautee pan. About an inch of water and cook like normal. The pan instead of a pot will let you use less water and not have to force the pasta into the pot to fully submerge. Large flat pan = better long pasta and pasta water.
Cheese like parmesan cheese only have a melt to split temp of about 15 degrees F. Its not "traditional" but most resturants add a starch, like potato starch or corn or rice which ever that you want and doesnt mess with the flavor. It opens the range of melting before splitting by a few degrees and allows for it to be reheated later without splitting.
Use a pan to cook your spaghetti or fettuccine etc long pasta.
Add a tsp of extra starch when mixing the sause to reduce the chance of splitting. The reason you add pasta water is because of the starch in the water from the pasta being cooked.
I didn't have good milk or cream today when I was making Alfredo so I used powdered milk to make a reux and it actually came together well. Alfredo can be delicious even when it has no right to be
Lmao my dad has that same dryer, that jingle drives me nuts
great video as always david
The way you haven’t secured a lactaid sponsorship yet is baffling great video as always David!
im sayingg
Do corn starch or rice flour next time instead of regular flour. More expensive, but a much more intense crunch.
Omg I make that alfredo ramen here and then when I need a good feel good meal. I like makin the sauce with the ramen water, cream, garlic, onion, and red pepper flake. Good recipe but would highly recommend it with different ramen flavors too, either maruchan or other kinds, delicious late night/hangover meal
I have a dryer with the same jingle. It haunts me because I've developed a Pavlovian response to it, now always thinking, "ugh, time for more house work."
LOL accurate
I'm screaming because I have the same dryer and everyone in my family comments on how long the jingle is! Adding these to my to try to make list!
I get ur going pure original but a little black pepper on there would be so so good!
Your authentic alfredo came out amazing!!!! Bravo!
Oh no! He got sick from the food from last week!? Get better soon!
really chuckin that butter in the pan huh david
Poor Steven. I absolutely cringed at that last video, and clearly I may have been right to.
i usually make a one pan chicken alfredo pasta, unlocked a new obsession for my brother 🤣
Love this man. Love Alfredo even more 😍
My washer sings at me too 🤣 David's face was on point
Chicken parm Alfredo sandwich looks so good! But it’s Good Friday! I can’t make it! This is torture!
I have that same dryer. Why the hell is the alert so gd long?? 😂
Here in Italy we call it "pasta al burro" aka "pasta with butter" and we eat it only when we feel sick lol
yknow i wasn't sure if the bf could get himself a memorable bit to distinguish his presence on the channel but eagerly giving himself food poisoning while loudly proclaiming that he was too strong to get food poisoning amidst everyone telling him not to do dumb shit has erased all such doubts. he goes here. we are his people
❤️❤️❤️ 👍 Happy Passover week& Easter!
Damn I got up to check my laundry 😂
If you are going to use the pasta water, use less water when you cook the pasta. You get more starch in the water you use that way and a ticker souce.
You should mash the butter and cheese together at the bottom of the bowl and add a little bit of the pasta water as it's cooking. That way it's halfway there by the time the pasta hits it, and the pasta hit it at its hottest. The way you did it in the video, the pasta has already lost a lot of heat by the time the cheese gets to it.
There is an option on the dryer to turn off the jingle.
You are just such a joy to watch!
I’m kinda surprised tbh that he got unwell. Sucks you guys don’t have stricter regulations in the USA
I don't know. NY pizza dough takes like 10 minutes to make. You mix the ingredients and throw in it in the fridge until you need it. It's only time consuming when you try to do multiple rises and proofs within the same day.
Like fr is it just 10 minutes?! Damn... Italian pizza dough takes between 24 and 48 hours 😅 no wonder American pizza doesn't even come close
@@RunmanLP Yeah that's literally what I'm saying. It sits for that long, but the actual work to make it is closer to 10 minutes. If you do a cold ferment for several days, you don't even have to develop the gluten before hand since that will be done in the fridge.
damn i hope your bf will be ok! im french so eating raw beef is pretty common for me (well i don't eat meat but yoy get the idea) but it's usually made with very very good meat so there's not much risk. or at least not as many
If you dont like the premade pizza dough at your local super market, often times you can just buy great pizza dough from your local pizza shop. Sometimes they'll even roll it out for you.
Ah yes, two to three days worth of sodium in one sandwich...only in America. The hero or submarine sandwich originated in several different Italian American communities in the Northeastern US from the late 19th to mid-20th centuries. The use of the term "submarine" or "sub" (after the resemblance of the roll to the shape of a submarine) is widespread in the US and Canada. While some accounts source the name as originating in New London, Connecticut (site of the US Navy's primary submarine base) during WWII, written advertisements from 1940 in Wilmington, Delaware, indicate the term originated prior to the US's entry into World War II
One theory says the submarine was brought to the U.S. by Dominic Conti, an Italian immigrant who came to New York in the late 19th century. He is said to have named it after seeing the recovered 1901 submarine called Fenian Ram in the Paterson Museum of New Jersey in 1928. The NY term hero is first attested in 1937. It is sometimes claimed that it is related to the gyro, but this is unlikely as the gyro was unknown in the US until the 1960s.
Yeah, it took me a few years to master the pasta water and cheese technique. Once you get it done, it's really easy.
So the true technique to getting that emulsification is very high quality pasta. You want the pasta that looks almost white and is rough. It produces a much starchier water, which is perfect as the emulsifier. The yellow smooth pasta really doesn't produce enough starch.
Best wishes to your test subject Stephen. Poor thing lol
The fucking dryer jingle made me think I had laundry in, I'm losing my mind
11:43 lmaooo
Trader Joe's usually has a pretty good fresh pizza dough in their cooler section if anyone is looking for some outside of the NY area. Also a lot of local pizza places will sell you dough balls if you ask.
My Samsung washing machine plays that exact jingle every time XD
i'm gonna be thinking about that chicken sandwich for a looong time... i should make it
Once I took the leap and used corn starch in my Alfredo sauce I’ll never go back to a roux. I’ll still always top my sauce off with pasta water and cheese though, at this point that’s how I finish off any sauce now.
Alfredo di Pizza was the highest ranking chicken lemonade producer in nineteen countries!
THAT JINGLE 😁😁😁😁
Build your pizza on a piece of parchment paper. Slide the paper and all into the oven and just bake on that. Never fight with sliding a pizza into the oven again, the crust comes out great, and the pizza slides right off the paper after everything is baked. This takes all the stress out of assembling a pizza quickly and worrying about not being able to slide it into the oven.
Def making these
Poor Stephen! I hope his recovery is swift and he can enjoy your (non raw) meals again soon!
Nice Samsung dryer cameo! 🎶
Lol not the Adam slander 😭😂
is the dryer in your room? HOW IS IT SO LOUD
Let me pause the get the laundry......wait a minute! I didn't do laundry today
Raise your hand if you think Marinera sauce ALWAYS BEATS any type of white sauce 🙋
Also I really Hope your boyfriend gets better soon! You warned him about the consequences of eating raw meat 😅
Buy your dough from your favorite pizza shop; most will sell you a ball. 👍
I make the pizza one sometimes but with sausage instead of chicken.
I certainly hope your "resident test dummy" feels better soon! I personally would be upset to miss an alfredo taste test; love the stuff!
You can add a slice of cheese in Ramen , my god it is the best thing everrrr
Definitely going to try some of these! Every time I buy canned Alfredo it's horrible but restaurants Alfredo is my fave, so I wanna try making it myself someday soon! And I hope your boyfriend feels better soon, poor guy!
If you like the thick restaurant Alfredo sauces just use heavy cream, cheese, and whatever seasoning you desire. No need for butter bc the heavy cream has a lot of fat.
Best jarred sauce we've found is Rao's. Rana brand is tasty too. But def make your own if you're able.
If your are ever in Germany, you should definitive eat a Mett Brötchen from a good butcher.
Omg imagine a few roasted garlic cloves on that pizza... mmmm
Not a cooking show channel also calls them wedges- especially in his eggplant parmesan wedge