a question from # 2

Dimitri said:

The following came from Daughter # 2 ( the vegetarian).

Your opinion please.

Dad,

For you or your food group:

I am making a lasagna (I already have a fabulous recipe) for a friendly lasagna
contest mine was nominated on Saturday night. When I make it (its an expensive
way to go, but apparently worth it), I use FRESH lasagna pasta (i.e., from the
deli/refrigerated section of Bristol Farms), FRESH deli cheeses, FRESH spicy
Italian sausage, FRESH ground beef, and I make my own sauce from scratch (it
takes about 3 hours). Ideally, I would like to make it Friday instead of
Saturday... so my question is this: To keep the flavor and consistency at its
peak, do I (1) layer/arrange it all then stick in the fridge overnight to bake
it on Saturday, (2) layer/arrange and bake it Friday, refrigerate over night the
just bake to re-warm on Saturday before the contest, or (3) just do it all on
Saturday?

In order for best quality preservation:
3
1
2

Pastorio

On Tue, 19 Jul 2005 21:57:16 GMT, "Dimitri" <[email hidden]>

Quoted message said:

The following came from Daughter # 2 ( the vegetarian).

Your opinion please.

snipped
Rather an odd meat filled dish for a vegetarian to be making eh?

<day dreamer@dream .com@> wrote in message
news:[email hidden]...

Quoted message said:

On Tue, 19 Jul 2005 21:57:16 GMT, "Dimitri" <[email hidden]>

Quoted message said:

The following came from Daughter # 2 ( the vegetarian).

Your opinion please.

snipped
Rather an odd meat filled dish for a vegetarian to be making eh?

Not for her - she has no problem eating around the meat. This is neither health
nor social she just does not enjoy the idea of eating flesh. She will however
bend the rules for dad's home made beef jerky/ or thin slices of jerky from
Schreiners ( A German smoke house) or high quality salami.

Dimitri

day said:

On Tue, 19 Jul 2005 21:57:16 GMT, "Dimitri" <[email hidden]>

Quoted message said:

The following came from Daughter # 2 ( the vegetarian).

Your opinion please.

snipped
Rather an odd meat filled dish for a vegetarian to be making eh?

I wondered about that also, there are some very good veggie lasagne
recipes out there, but in answer to the question, if it is all made only
1 day in advance spoilage will not be an issue and lasagne is one of
those dishes that are better the next day than they are right out of the
oven.
---
Joseph Littleshoes

One time on Usenet said:

Dimitri said:

The following came from Daughter # 2 ( the vegetarian).

Your opinion please.

Quoted message said:

Quoted message said:

Ideally, I would like to make it Friday instead of
Saturday... so my question is this: To keep the flavor and consistency
at its peak, do I (1) layer/arrange it all then stick in the fridge
overnight to bake it on Saturday, (2) layer/arrange and bake it
Friday, refrigerate over night the just bake to re-warm on Saturday
before the contest, or (3) just do it all on Saturday?

In order for best quality preservation:
3
1
2

Pastorio

I agree with Bob -- and would Daughter #2 be interested in sharing
her sauce method? Sounds yummy...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

On 7/19/2005 4:57 PM or thereabouts, Dimitri appears, somewhat
unbelievably, to have opined:

Quoted message said:

The following came from Daughter # 2 ( the vegetarian).

Your opinion please.

Dad,

For you or your food group:

I am making a lasagna (I already have a fabulous recipe) for a friendly lasagna
contest mine was nominated on Saturday night. When I make it (its an expensive
way to go, but apparently worth it), I use FRESH lasagna pasta (i.e., from the
deli/refrigerated section of Bristol Farms), FRESH deli cheeses, FRESH spicy
Italian sausage, FRESH ground beef, and I make my own sauce from scratch (it
takes about 3 hours). Ideally, I would like to make it Friday instead of
Saturday... so my question is this: To keep the flavor and consistency at its
peak, do I (1) layer/arrange it all then stick in the fridge overnight to bake
it on Saturday, (2) layer/arrange and bake it Friday, refrigerate over night the
just bake to re-warm on Saturday before the contest, or (3) just do it all on
Saturday?

Thanks :-)

Danielle

In my opinion lasagna, like stew, is ALWAYS better the next day.

--
As a child, my parents thought I was an idiot-savant.
Now, however, it is rather clear that I'm simply an idiot.

On Tue 19 Jul 2005 02:57:16p, Dimitri wrote in rec.food.cooking:

Quoted message said:

The following came from Daughter # 2 ( the vegetarian).

Your opinion please.

Dad,

For you or your food group:

I am making a lasagna (I already have a fabulous recipe) for a friendly
lasagna contest mine was nominated on Saturday night. When I make it
(its an expensive way to go, but apparently worth it), I use FRESH
lasagna pasta (i.e., from the deli/refrigerated section of Bristol
Farms), FRESH deli cheeses, FRESH spicy Italian sausage, FRESH ground
beef, and I make my own sauce from scratch (it takes about 3 hours).
Ideally, I would like to make it Friday instead of Saturday... so my
question is this: To keep the flavor and consistency at its peak, do I
(1) layer/arrange it all then stick in the fridge overnight to bake it
on Saturday, (2) layer/arrange and bake it Friday, refrigerate over
night the just bake to re-warm on Saturday before the contest, or (3)
just do it all on Saturday?

Thanks :-)

Danielle

Assemble on Friday, refrigerate unbaked overnight, then bake it very in the
day on Saturday, then re-warm at the critical time for the contest.

I think lasagne benefits from prior assembly and "sets up" in the storage
phase before baking.

Assuming your recipe includes ricotta and/or tofy, be sure to drain either
or both overnight in a strainer in the refrigerator. This will prevent any
wateriness occurring and the texture will be creamier and firmer.

HTH

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0529-0, 07/18/2005
Tested on: 7/19/2005 8:35:16 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com

Mi e' parso che S'mee [AKA Jani] abbia scritto:

Quoted message said:

Quoted message said:

In order for best quality preservation:
3
1
2

Quoted message said:

I agree with Bob

Me too.

Quoted message said:

and would Daughter #2 be interested
in sharing her sauce method? Sounds yummy...

One great sauce is Ragu' alla Bolognese
--
Vilco
Think Pink , Drink Rose'

Dimitri said:

<day dreamer@dream .com@> wrote in message
news:[email hidden]...

Quoted message said:

On Tue, 19 Jul 2005 21:57:16 GMT, "Dimitri" <[email hidden]>

Quoted message said:

The following came from Daughter # 2 ( the vegetarian).

Your opinion please.

snipped
Rather an odd meat filled dish for a vegetarian to be making eh?

Not for her - she has no problem eating around the meat. This is neither health
nor social she just does not enjoy the idea of eating flesh. She will however
bend the rules for dad's home made beef jerky/ or thin slices of jerky from
Schreiners ( A German smoke house) or high quality salami.

Dimitri

I had the same question. Then she is not a vegetarian, she
just has strong leanings in that direction.

--
Jean B.

Jean B. said:

I had the same question. Then she is not a vegetarian, she just has
strong leanings in that direction.

I'd go so far as to say that she's not a vegetarian; she just likes
vegetables more than most other people. I once had an ad rep in my
office when I was running my vegan catering business. She said that
she'd been a vegetarian for 16 years. I told her how much I admired
her, said that I'd been nearly vegetarian for as long but that I'd never
been able to make the complete commitment, that I seemed to do better
with a little meat. She accepted the compliment. We went on to chat
about other things. The conversation turned to Thanksgiving when she
was having 14 people over. I asked her how she handled the turkey
substitution thing. She said that she was a vegetarian but that she
always ate chicken and turkey. At first I was waiting for her to start
laughing, but she was so perfectly serious that I couldn't say a word.

--Lia

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The following came from Daughter # 2 ( the vegetarian).

Your opinion please.

Dad,

For you or your food group:

I am making a lasagna (I already have a fabulous recipe) for a friendly
lasagna contest mine was nominated on Saturday night. When I make it (its an
expensive way to go, but apparently worth it), I use FRESH lasagna pasta
(i.e., from the deli/refrigerated section of Bristol Farms), FRESH deli
cheeses, FRESH spicy Italian sausage, FRESH ground beef, and I make my own
sauce from scratch (it takes about 3 hours). Ideally, I would like to make it
Friday instead of Saturday... so my question is this: To keep the flavor and
consistency at its peak, do I (1) layer/arrange it all then stick in the
fridge overnight to bake it on Saturday, (2) layer/arrange and bake it Friday,
refrigerate over night the just bake to re-warm on Saturday before the
contest, or (3) just do it all on Saturday?

Thanks :-)

Danielle

I did send all the replies to her and here are her answers to the group:

BTW she is a awesome baker and candy maker. I wonder where the hell she got
that - certainly not from me.

Answers:

Ha-ha. Yes, you can tell him, it is an odd dish coming from a vegetarian... in
fact, I know the sauce is good, but have never actually tried my own dish. But,
considering it was one of 4 nominated from a pool of 15, I guess it turns out ok
:-)

Danielle

Please tell everyone they are awesome for answering!! And yes, I'll share, and
hopefully share the winning recipe next week. I think I will go ahead and make
it Friday, unbaked, ricotta drained well, and bake Saturday!! Thank you!!

I'll fill you in on where my recipe/technique ranked next week :-)

Danielle

Joseph Littleshoes said:

I wondered about that also, there are some very good veggie lasagne
recipes out there, but in answer to the question, if it is all made only
1 day in advance spoilage will not be an issue and lasagne is one of
those dishes that are better the next day than they are right out of the
oven.

I read about lentil lasagna here on rfc and successfully made it after
that. It had cooked lentils, raw spinach and raw mushrooms (and cheese
and sauce).

Karen

Obiously you've given her your advice, here's mine: Bake (don't
brown), then reheat... tomato based lasagna and spaghetti only get
better when the flavors are given a chance to meld overnight!

What time is dinner?

```````````````````````````

Dimitri said:

The following came from Daughter # 2 ( the vegetarian).

Your opinion please.

Dad,

For you or your food group:

I am making a lasagna

<snip>

Quoted message said:

Ideally, I would like to make it Friday instead of
Saturday... so my question is this: To keep the flavor and consistency at its
peak, do I (1) layer/arrange it all then stick in the fridge overnight to bake
it on Saturday, (2) layer/arrange and bake it Friday, refrigerate over night the
just bake to re-warm on Saturday before the contest, or (3) just do it all on
Saturday?

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Obiously you've given her your advice, here's mine: Bake (don't
brown), then reheat... tomato based lasagna and spaghetti only get
better when the flavors are given a chance to meld overnight!

What time is dinner?

Don't know - I'm not invited.

These are a bunch of fancy schmancy beach city crowd people.

:-)

Dimitri

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Obiously you've given her your advice, here's mine: Bake (don't
brown), then reheat... tomato based lasagna and spaghetti only get
better when the flavors are given a chance to meld overnight!

What time is dinner?

Don't know - I'm not invited.

These are a bunch of fancy schmancy beach city crowd people.

:-)

Dimitri

Why, the little ingrate! ;-) Tell her she owes dad a special lasagne dinner
all his own!

By the way, I'm called #2 too. I call my mother DOM - dear old mom :-)

TammyM

"tammym" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Why, the little ingrate! ;-) Tell her she owes dad a special lasagne dinner
all his own!

By the way, I'm called #2 too. I call my mother DOM - dear old mom :-)

TammyM

I have 4 daughters - it's just easier.

And she's not an ingrate as a matter of fact but she has her own life and has
had her own life since leaving the nest. I'm just happy she shares part of it
with her family.

I am delighted to say she's smarter than DOD (Dear Old Dad) and quite successful
in whatever she attempts.

Dimitri (AKA proud Papa)

Julia Altshuler said:

Jean B. said:

I had the same question. Then she is not a vegetarian, she just has
strong leanings in that direction.

I'd go so far as to say that she's not a vegetarian; she just likes
vegetables more than most other people. I once had an ad rep in my
office when I was running my vegan catering business. She said that
she'd been a vegetarian for 16 years. I told her how much I admired
her, said that I'd been nearly vegetarian for as long but that I'd never
been able to make the complete commitment, that I seemed to do better
with a little meat. She accepted the compliment. We went on to chat
about other things. The conversation turned to Thanksgiving when she
was having 14 people over. I asked her how she handled the turkey
substitution thing. She said that she was a vegetarian but that she
always ate chicken and turkey. At first I was waiting for her to start
laughing, but she was so perfectly serious that I couldn't say a word.

Even funnier... years ago a bunch of us at work were discussing
vegetarianism and one guy said, in all seriousness, "Hmmm, I'm pretty
much a vegetarian except for hot dogs."

I guess potato chips, cheese curls, and beer are vegetarian.
Depending on the brand of hot dogs he eats, he might have been closer
to being a complete vegetarian than he realized :>

Sue(tm)
Lead me not into temptation... I can find it myself!

On Wed, 20 Jul 2005 21:57:41 GMT, "Dimitri" <[email hidden]>

Quoted message said:

"tammym" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Why, the little ingrate! ;-) Tell her she owes dad a special lasagne dinner
all his own!

By the way, I'm called #2 too. I call my mother DOM - dear old mom :-)

TammyM

I have 4 daughters - it's just easier.

And she's not an ingrate as a matter of fact but she has her own life and has
had her own life since leaving the nest. I'm just happy she shares part of it
with her family.

I am delighted to say she's smarter than DOD (Dear Old Dad) and quite successful
in whatever she attempts.

Dimitri (AKA proud Papa)

As well you should be. I called my pop DOD too :-)

Julia Altshuler said:

Jean B. said:

I had the same question. Then she is not a vegetarian, she just has
strong leanings in that direction.

I'd go so far as to say that she's not a vegetarian; she just likes
vegetables more than most other people. I once had an ad rep in my
office when I was running my vegan catering business. She said that
she'd been a vegetarian for 16 years. I told her how much I admired
her, said that I'd been nearly vegetarian for as long but that I'd never
been able to make the complete commitment, that I seemed to do better
with a little meat. She accepted the compliment. We went on to chat
about other things. The conversation turned to Thanksgiving when she
was having 14 people over. I asked her how she handled the turkey
substitution thing. She said that she was a vegetarian but that she
always ate chicken and turkey. At first I was waiting for her to start
laughing, but she was so perfectly serious that I couldn't say a word.

--Lia

Bizarre. I have gone through such periods myself, but I have
never called myself a vegetarian.

--
Jean B.