In article <[email hidden]>,
zxcvbob said:jmcquown said:Doug Kanter said:"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...
>Doug Kanter wrote:
>
>><[email hidden]> wrote in message
>>news:[email hidden]...
>>
>>>does ne one know a good lasagna recipe? if so could u email it 2
>>>me..... [email hidden]
>>>
>>
>>Lazy sack of [censored]. Get your fat ass to the library. Find 5 recipes.
>>See what they have in common and how they're different. Then, suffer
>>through the failures like every other chef on earth.
>
>Hey, no need to be that rude, Doug. Many people have asked for
>lasagna recipes here.
Browse for other messages from the person who started this thread.
Tell me what you see, Jill. :-)
I see a request for lasagna and a request for tamales. Maybe you know of
another name for this person and I'm missing it.
Quoted message said:I see, "plz email me recipes cuz MY time is 2 $$$$ to chek bak 4 it"
It's the reply-by-email-only part that bugs me, not the cutesy shorthand.
Meeeeeee toooooooo.
Good recipes should be POSTED so those of us also thinking we'd like to
see one can benefit as well.
(minor tangent)
Some people are just not paying attention. I had a recent comment
on one of my food blog posts begging to have good new-husband-
pleasin' recipes mailed to the commenter. While I am pleased to learn
that someone besides my nearest and dearest is reading the darn thing,
the post contained links to three recipes, including Barb Schaller's
brownies and my mom's peanut butter cup cookies, which have both been
wildly popular with people I've made them for and have cemented
my rep as one of the Kitchen Goddesses at my church. *And* I have a
recipe sidebar, coded by hand by yours truly.
Quoted message said:But back to lasagna (and in case OP really is checking back here), I
haven't made lasagna in a while so I don't have a recipe handy. I'm not
sure that I'ce ever really used a recipe; but I like to parboil the
noodles and let them finish cooking in the oven. I don't like lasagna
made with uncooked noodles because the noodles stay pasty. I also skimp
on the ricotta cheese, but I pour bachamel sauce (flavored with parmesan
or romano cheese) over the top to make up for it.
Bulk turkey breakfast sausage is good in lasagna or on pizza if you add
a little fennel and red pepper flakes when you brown it.
Hunt's or Del Monte canned spaghetti sauce is better than a lot of
jarred sauces, and it work just fine in lasagna.
I'll keep this in mind if I ever attempt again. My first attempt was
winging it and it was ok, but not as tasty as the Italian deli's or even
Stauffer's. Usually when I am jonesing I will just go out and get myself
a serving from the deli. (Genova Deli in North Oakland, for the locals
and former locals. It rules. I don't go for the porcini mushroom sauce
any more, though, as I figured out how to make it in about half an hour's
time.)
Charlotte
http://loveandcooking.blogspot.com
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