Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
1 stick butter
1 pint heavy cream
1 cup parm (not pre grated)
1 clove garlic minced
salt/pepper to taste
Melt butter and add garlic to confeit on low heat for 10 mins. Stir in cream and bring up to temp. Whisk in cheese a little at a time. Once all whisked in and smooth, add salt and pepper to taste. Yes, it's that easy. Yes it scales.
Traditional Alfredo is just butter and Parmesan with a little seasoning, but most people prefer the Americanized version with cream. They’re both good, and super simple and fast to make.
Mine is usually butter, Parmesan, heavy cream, salt, garlic, and pepper (use white pepper is you don’t want black specs in your sauce.
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