Tinfoil Chef

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I think it’s happened to everybody once in a while and it happened to me just the other day. While trying out a new recipe that included pasta, the pasta part of the dish turned out to be pretty dry. Not only that, but it didn’t have quite the flavor that it should have had. Oh, this wasn’t the worst results I’ve had by a long shot…. This one didn’t come out tasting like somebody tried to boil a used cisco network router in ketchup.

Honestly, the dish did taste alright. It just didn’t live up to it’s potential because it turned out so dry. However, when it came time for the leftovers, a can of cream of mushroom soup and a can of milk added to it and mixed in as it re-heated did the job perfectly. It restored the dish to a creamy consistency and the pasta was cured of the dry problem.

Now I want to work out a modified version of the original recipe that includes the cream of mushroom soup and the milk right from the start so that the problem of dry pasta doesn’t happen in the first place.

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