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Reply to "the lousy cook is back! creamy-based pasta sauces, please advise!"
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[quote=Anonymous]ok, so i found a good looking recipe online - 2 cups milk - warm/simmer with salt and pepper, then add 3 tablespoons flour, add browned garlic and 6 ounces of chopped up canned sundried tomatoes in oil. then simmer some more, mixing a lot, then add 1/2 cup shredded parmesean, 2 chopped up fresh tomatoes and basil... and it sounds good and it was pretty yum, but the texture was weird - its sort of grainy - as if the flour didn't mix in, but i'm positive that it mized in well in that step - my other thought is that the parm didn't dissolve as well as it should have - i wonder if i had the heat too low for that part? i also took a long - 45 min - break between the sundried tomatoes and the cheese - did that do it? why is it so grainy? also, how do you pick a mango - i pciked one with a good giving texture and it smelled sweet and it tastes sour. do mangoes sweeten/ripen if left to wait on my counter? aka - does the second mango i bought have any hope?[/quote]
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