Evolved names

Wayne Boatwright said:

On Sat 15 Oct 2005 08:10:13a, Nancy Young wrote in rec.food.cooking:

Quoted message said:

"The Ranger" <[email hidden]> wrote

Quoted message said:

Anything product produced by Stofers would easily qualify. (It
doesn't even have to be edible.)

Have you tried it? Just curious.

nancy

Stouffer's Spinach Souffle, Corn Souffle, and Macaroni and Cheese and
pretty good. Even their creamed chipped beef is better than what
most restaurants produce.

I'm in love with their spinach souffle. Had one for dinner the other night,
in fact. I also love the convenience of the creamed chipped beef.

Jill

zxcvbob said:

The Ranger said:

zxcvbob <[email hidden]> wrote in message
news:[email hidden]...
[snip]

Quoted message said:

What is the most dubious thing you can call lasagna and
get away with it?

Anything product produced by Stofers would easily qualify. (It doesn't
even have to be edible.)

The Ranger

Doesn't Chef Boyardee make a canned lasagna? You dump 3 or 4 (15 ounce)
cans in a 9x13" pan and top with plastic cheese slices and bake until it
gets bubbly. Mmmmm. Serve with powdered parmesan cheese in the green can.

(I've had worse)

Bob

IIRC the spelling is lasagne but I think I've also seen it spelled
lasagna so who knows? I haven't seen the Chef boyardee stuff but it
just doesn't sound good. We ate at one restaurant that had the absolute
worst lasagne in the world. I swear the sauce was made with dog food!
At home I think the worst I could come up with would be using zucchini
or crackers in place of the lasagne noodles - I've been told about both
and have seen the recipes but I like regular lasagne noodles myself.

Nancy Young <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"The Ranger" <[email hidden]> wrote

Quoted message said:

Any product produced by Stofers would easily qualify. (It
doesn't even have to be edible.)

Have you tried it? Just curious.

Yes... At one time, Stofer's restaurant-style lasagna's were very good
and could easily do in a pinch. But the last time I tried both (the
"meat" and vegetarian), the lack of taste _AND_ texture was quite
disturbing. I was not the only one to notice these absences, either,
during the meal.

The Ranger

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

Quoted message said:

The Ranger said:

zxcvbob <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Quoted message said:

[snip]

Quoted message said:

What is the most dubious thing you can call lasagna and
get away with it?

Any product produced by Stofers would easily qualify. (It
doesn't even have to be edible.)

Doesn't Chef Boyardee make a canned lasagna? You dump
3 or 4 (15 ounce) cans in a 9x13" pan and top with plastic
cheese slices and bake until it gets bubbly. Mmmmm. Serve
with powdered parmesan cheese in the green can.

(I've had worse)

I didn't know Chef Boyardee made a canned lasagna. (I'm trying to
imagine what it would look like coming out of a 14.5oz upright can.)

I'll take your word that there are worse examples of lasagna out there,
though. I can think of two that immediately come to mind (Florentine's,
a local [to me] Italian restaurant and another now-defunct "Italian"
place. Truly awful stuff.)

The Ranger

On Sat, 15 Oct 2005 03:34:28 GMT, "Edwin Pawlowski" <[email hidden]>
connected the dots and wrote:

~
~"Dimitri" <[email hidden]> wrote in message
~news:[email hidden]...
~> We are creating a generation of misinformed idiots;
~>
~> Scampi = a creamy garlic sauce as in Chicken scampi
~> Alfredo = a creamy sauce with cheese (probably Kraft
packed in
~> cardboard)
~>>
~> What else?
~>
~> Dimitri
~
~Lasagna = anything with a layer of noodles
~
Anything with layers of anything. The latest I've heard of was sliced
zucchini used instead of noodles. Bleh!

maxine in blub..blub..blub

~patches~ said:

zxcvbob said:

The Ranger said:

zxcvbob <[email hidden]> wrote in message
news:[email hidden]...
[snip]

> What is the most dubious thing you can call lasagna and
> get away with it?

Anything product produced by Stofers would easily qualify. (It doesn't
even have to be edible.)

The Ranger

Doesn't Chef Boyardee make a canned lasagna? You dump 3 or 4 (15
ounce) cans in a 9x13" pan and top with plastic cheese slices and bake
until it gets bubbly. Mmmmm. Serve with powdered parmesan cheese in
the green can.

(I've had worse)

Bob

IIRC the spelling is lasagne but I think I've also seen it spelled
lasagna so who knows? I haven't seen the Chef boyardee stuff but it
just doesn't sound good. We ate at one restaurant that had the absolute
worst lasagne in the world. I swear the sauce was made with dog food!
At home I think the worst I could come up with would be using zucchini
or crackers in place of the lasagne noodles - I've been told about both
and have seen the recipes but I like regular lasagne noodles myself.

I think the lasagne noodle is the real requirement, and anything else
you do to it would OK.

Bob

Wayne Boatwright said:

On Sat 15 Oct 2005 08:10:13a, Nancy Young wrote in rec.food.cooking:

Quoted message said:

"The Ranger" <[email hidden]> wrote

Quoted message said:

Anything product produced by Stofers would easily qualify. (It doesn't
even have to be edible.)

Have you tried it? Just curious.

nancy

Stouffer's Spinach Souffle, Corn Souffle, and Macaroni and Cheese and pretty
good. Even their creamed chipped beef is better than what most restaurants
produce.

stouffer's macaroni and cheese is quite yummy. It's one of the few
frozen prepared foods that I like.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Nancy Young said:

"Ranee Mullet" wrote

Quoted message said:

Nancy Young said:

Closest I came was eggplant lasagna.

Do you mean lasagna with eggplant in it, or lasagna made of eggplant
instead of noodles?

Exactly, no noodles.

Quoted message said:

I have a Sicilian recipe for lasagne that has eggplant, peppers,
olives and such in it and we like it quite a bit.

That sounds like a keeper. Ricotta in it, mozzarella? Noodles?
I'd make it either way, eggplant as the noodles or just noodles.

I realy think using eggplant in lieu of noodles makes it much more akin
to eggplant parm.

Lasagna is actually a Jewish dish... hey, didn't I once post a recipe
for matzo lasagna... yep, I sure did.... posted one for tortilla
lasagna too, but for now let's go with this...

This is probably not the actual recipe I posted but there are lots of
versions to be found on the net, I like this one the best, you'll see
why...

I just love the introduction:
http://www.angelfire.com/pa2/passover/recipes-pesach/lasagna-recipe-jewish-passover.html

[excerpt]
"The word "lasagna" was first mentioned in the 13th century as part of
a layered dish. The term "lasagna" (plural form "lasagne"😉 derives from
the Greek word "lasanon", meaning "chamber pot". The Romans then
borrowed the word and called it "lassanum", meaning "cooking pot".
Later on, the Italians then borrowed the word and called it "lasagna"
and it referred to the dish in which lasagna was made."

Don't yoose just love it too... heheheh

I don't make these things up, I just report. <g>

Sheldon

"zxcvbob" <[email hidden]> wrote in message

Quoted message said:

So, would it be safe to say that lasagna = 'Hotdish baked in a 9x13"
pan'? Or does it need some kind of qualifiers, like tomatoes, or layered?

Here is one definition:

la·sa·gna also la·sa·gne (l?-zän'y?)
n.
1.. Pasta in flat, very wide strips.
2.. A dish made by baking such pasta with layers of sauce and fillings
such as cheese or meat.
[Italian, possibly from Vulgar Latin *lasania, from Latin lasanum, chamber
pot, cooking pot, from Greek lasanon.]

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

Quoted message said:

Dimitri said:

We are creating a generation of misinformed idiots;

No, we are living in an age where food snobs are attempting to define
each and every term with a single meaning - even if it does not have
such in it's native enviroment.

D.

Well durruk (you don't mind me calling you durruck do you? Derek would just
seen so snobby) here is my take on the situation.

It is because most of those terms do have a single meaning. This morning I
drove through some deep water across the road. But my car is still a car,
not a boat.

The problem is that many people are too damned lazy to re-name a product and
want to hop aboard the popularity of an existing product no matter how much
they vary it. These are often the same whacko's that perpetrate political
correctness in speech, We can (and should) now call a rose by any other
name. A dead rose is now color impaired.

Nope, not food snobs, but people that actually learn and use the proper
names for different dishes. But we do appreciate your thoughts, Mr. Lions.

Wayne Boatwright said:

On Fri 14 Oct 2005 04:46:16p, Nancy Young wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

We are creating a generation of misinformed idiots;

<snip>

Quoted message said:

Quoted message said:

Caesar salad has to fit in there somewhere.

nancy

Why is that today Caesar Salad almost always comes with chicken? Erp!

They had steak for a while, but I guess customers are too scared of
mad cow these days.

🙂

Dog3 said:

Don't forget the frozen peas in the Alfredo.

Michael <big erp>

Eeeew! sf is very glad she doesn't order Alfredo in restaurants.

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

Quoted message said:

Wayne Boatwright said:

On Fri 14 Oct 2005 04:46:16p, Nancy Young wrote in rec.food.cooking:

Quoted message said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...
> We are creating a generation of misinformed idiots;

<snip>

Quoted message said:

Quoted message said:

Caesar salad has to fit in there somewhere.

nancy

Why is that today Caesar Salad almost always comes with chicken? Erp!

They had steak for a while, but I guess customers are too scared of
mad cow these days.

🙂

Steak? Uh uh, seared Ahi, blackened sometimes or shrimp.

kili

MareCat said:

Fajitas = Anything (beef, chicken, shrimp, portabellos,
etc.) grilled, sliced into thin strips, and served in flour tortillas
with "fixins"

You mean they're not?

sf
ducking and running

Wayne Boatwright said:

Ah, Lemonade Picatta, my favorite! Or, maybe that should be Lemonada
Picatta. :-)

Laugh all you wish, I like it lemony and don't forget the capers.

Edwin Pawlowski said:

Lasagna = anything with a layer of noodles

What? You haven't heard of eggplant lasagna?

AlleyGator said:

Bob Terwilliger' virtualgoth@die_spammer.biz said:

Oh, the layers don't even have to be NOODLES: I've seen a "lasagna" recipe
made with layers of tofu.

I've even seen it made with cut-out pieces of chilled polenta.

I'm absolutely stunned and don't know if I should feel horrified or
intrigued.

Dimitri wrote: what else? How about "mock
apple pie" and "Black Forest Cake" made with Cool Whip and canned cherry
pie filling? (Yuck!). Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

sf said:

Quoted message said:

I've even seen it made with cut-out pieces of chilled polenta.

I'm absolutely stunned and don't know if I should feel horrified or
intrigued.

Actually, it looked pretty good. I said chilled, but actually it's
like making polenta to pan-fry or grill. You make a couple of batches
of it and chill it in the fridge in loaf pans overnight. Then take it
out and let it warm to room temp. You do the lasagne just like with
noodles, except you use thin slices of the polenta. A good basic
tomato sauce, coupled with parmensan, ricotta and whatever else - you
can add some mozarella if you're into that. A little salt and pepper.
I'm sorry I don't have the exact recipe, but I'm sure most RFC'ers
could just wing it pretty well. (BTW, the tomato sauce had some
sauteed garlic added). I guess you could add some cooked Italian
sausage of some kind, although the one I saw was meatless.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

sarah bennett said:

Wayne Boatwright said:

On Sat 15 Oct 2005 08:10:13a, Nancy Young wrote in rec.food.cooking:

Quoted message said:

Have you tried it? Just curious.

nancy

Stouffer's Spinach Souffle, Corn Souffle, and Macaroni and Cheese and pretty
good. Even their creamed chipped beef is better than what most restaurants
produce.

stouffer's macaroni and cheese is quite yummy. It's one of the few
frozen prepared foods that I like.

I like their vegetable lasagne (white sauce)... I add extra garlic and
romano cheese, that's about all.