Culinary, Arts, Thread.

usually just grab Bertolli or Pompeiian (?) BOGO. I'm a cheap a$$. HAHAHA
we did manage to snag a bottle of that California Olive Ranch at Publix here a while back....was good
Edit: we got the virgin, not the extra virgin

Edit Edit: In before @theFallGuy WTFs the virgin part
Sounds good to me!

@Behr, thoughts?
 
Why?

I'm just curious.
The Publix only had the virgin that day.
The one in Johnson City does not have a big selection of olive oil. We go up there once a week.
I will say this: the produce at Publix is MUCH BETTER than other stores, I like their deli, and my wife loves their bagels.
Edit: and it is always a very clean store
 
The Publix only had the virgin that day.
The one in Johnson City does not have a big selection of olive oil. We go up there once a week.
I will say this: the produce at Publix is MUCH BETTER than other stores, I like their deli, and my wife loves their bagels.
Agree on the produce and deli.

You need to set them skraight about the olive oil tho.
 
Not gonna make it to the gym tonight. Gotta get little bit at swim in a few minutes, then do stuff around here. I gotta stop at ingles, may rent a movie for tonight
 
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In the past we have just used the Kraft parm.
YES on the garlic. I have used that in mine.
The recipe I've had for years called for the 1/2 1/2 to 3/4 parm. The key to me (with anything) is patience hahaha. Really have to do it slowly and melt the cheese fully.
I have never seen nutmeg in an alfredo recipe. I will mention it to her.
Nutmeg kicks turkey tetrazzini over the top!
 
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