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Experiments
Jun. 4th, 2009 10:51 pmI experimented again with dairy, spices, and delicious on pasta today. This time it involved much more cream and less cheese- but better quality of both. Started with bacon and chard, added cream and milk, in went spices and cheese, and then stirred over low heat until it thickened up and and got all smooth... basically just like a cream sauce is supposed to act. Which was gratifying.
So then of course I just had to KEEP it on the heat and with the stirring whilst the pasta cooked, which meant it very suddenly went from smooth and creamy to yellowy, watery, and kind of chunky about a minute before the pasta was done. Woops.
Live n' learn! It still tasted pretty good with the oregano and basil and black pepper. Tho it's hard to make things taste bad when they start with bacon and end with Steppan cheese.
So then of course I just had to KEEP it on the heat and with the stirring whilst the pasta cooked, which meant it very suddenly went from smooth and creamy to yellowy, watery, and kind of chunky about a minute before the pasta was done. Woops.
Live n' learn! It still tasted pretty good with the oregano and basil and black pepper. Tho it's hard to make things taste bad when they start with bacon and end with Steppan cheese.
