This reporter clearly does not understand food or the underlying techniques...kudos for looking up some FRENCH techniques coupled with talking out your rear end. FYI a béchamel sauce is one of the mother sauces that starts with a roux to thicken and then milk is added (also called a white sauce). An Alfredo sauce is a butter & heavy cream mixture fortified with Parmesan (or other hard Italian cheeses) and possibly herbs. Alfredo is not made with a roux and is not thickened with flour. Seriously, did you expect a sauce made with a 4 to 1 cream and butter ratio to be light? (1/4 c. butter to 1 c. cream with 1 1/2 cups cheese) WTF?
I actually laughed when the reporter mentioned that the chopped fresh basil on his Eggplant Parmigiana was cut irregularly or sprinkled on haphazardly. After all, a chiffonade is folding the basil leaf and cutting it into thin strips. While this may be a reasonable complaint in a three star Michelin restaurant, an in evenly cut or sprinkled garnish in this market should not be worthy of a mention.
How can this reporter give a honest evaluation when he can not tell a mother sauce from a Alfredo sauce? I suggest he learn to discern the difference before perusing the index of a Julia Child cookbook in a failed attempt to sound educated.
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