I tested the formula this evening. 
The only changes I made were in the cooking time and cheese. I lacked the full 2-3 hours to boil the sauce, so I had to pare it down to 1 hour. The name of the cheese thru me. I spent 1/2 hour wondering through the cheese section of my local supermarket trying to find it until looking it up on the Net with my Android phone. Duh. Parmesan. Figures a chef would use an advanced term. I did remember not to buy the stuff from Kraft. I had no trouble locating the other raw materials.
My sauce came out a little bit chunkier than the one on the picture. The flavor was still incredible, but I think heating it longer might have made a difference in the overall texture.
Thanks for the receipt. Next time I make it I'll find a suitable subject to test it on.
The only changes I made were in the cooking time and cheese. I lacked the full 2-3 hours to boil the sauce, so I had to pare it down to 1 hour. The name of the cheese thru me. I spent 1/2 hour wondering through the cheese section of my local supermarket trying to find it until looking it up on the Net with my Android phone. Duh. Parmesan. Figures a chef would use an advanced term. I did remember not to buy the stuff from Kraft. I had no trouble locating the other raw materials.
My sauce came out a little bit chunkier than the one on the picture. The flavor was still incredible, but I think heating it longer might have made a difference in the overall texture.
Thanks for the receipt. Next time I make it I'll find a suitable subject to test it on.
