This was my attempt at Fettuccine Alfredo and sorry to anyone who looks at this, my photos are completely disorganized because I remembered about halfway into cooking this dish to take photos. Anyways a mistake I noticed right off the bat after cooking was that the sauce was not very thick, my brother recommended the letting sauce sit on heat a little longer. Anyone else got any other tips?
1 pound of Idaho or Yukon gold potatoes Salt
6 boneless, skinless chicken-breast halves (5 ounces each) 1/2 cup of fine, dry bread crumbs
This are photos from the first dish I made which was Shrimp made Scampi style, I made a few mistakes but far less than I had predicted so an overall success for my first real cooking attempt although the shrimps lacked flavor which I believe is due to lack of salt.
This is my second attempt at cooking and I found that this one tasted much better than my Shrimp Scampi. I was not able to use slab bacon because I was unable to find any in my local supermarket and ordering it in was out of the question so I used any bacon I could find.
1 large Idaho potato 12 large eggs
2 large eggs 1 cup of milk
Apparently some researchers believe that flavors aren't detected by sections of the tongue but by cells in the whole tongue itself.