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Attemped to make Fettuccine Alfredo for the first time.  I used heavy cream, butter, shredded Romano and Parmigiano-Reggiano.  I melted the butter over Med/Low, then slowly added the cheese a bit at a time.  I brought the whole sauce to a slow simmer for a few minutes then took it off the fire.  It tasted good.  However, it was slightly gritty and I'm trying to figure out why.  Did I bring the temp too high?  Or maybe not high enough?  How can I make it smooth? 

Hi Chef and Stellas

Time to start thinking about Xmas - that means cooking as much as possible ahead without comprimising on taste, as well as planning execution

So, I have tried Chef's amazing sprouts with honey anchovy aioli dish, so my first question is

1) After I've blanched the sprouts in iced water, how long can I keep them fresh for, and what is the best way of doing so?

Next questions is similar for roast potatoes / root vegetables;