Re: A good lasagna recipe

Goomba38 said:

I just want to know why you'd want to use "ne", "u" and "2" in place
of real words? You use other three letter words, so why is "two",
"you" and "any" any harder?

I don't know from experience, but it's possible that webtv, like text
messaging on cellphones, leads users to look for all possible
abbreviations. First because keying is a PIA and then because it
becomes its own form of written language. I don't think it says
anything about the poster's actual ability to spell. -aem

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

Quoted message said:

Goomba38 said:

I just want to know why you'd want to use "ne", "u" and "2" in place
of real words? You use other three letter words, so why is "two",
"you" and "any" any harder?

I don't know from experience, but it's possible that webtv, like text
messaging on cellphones, leads users to look for all possible
abbreviations. First because keying is a PIA and then because it
becomes its own form of written language. I don't think it says
anything about the poster's actual ability to spell. -aem

Several years ago, when my son and one of his friends discovered AOL
messenger, I walked by as they were typing similar mispelled gibberish to
one of their friends. These kids were all excellent writers. Their excuse:
"Hey....it's just the web". All 3 sets of parents gradually put an end to
that behavior. It can reach the point where people don't know where to draw
the line between "just the web", and the real world where they need to be
understood.

aem said:

Goomba38 said:

I just want to know why you'd want to use "ne", "u" and "2" in place
of real words? You use other three letter words, so why is "two",
"you" and "any" any harder?

I don't know from experience, but it's possible that webtv, like text
messaging on cellphones, leads users to look for all possible
abbreviations. First because keying is a PIA and then because it
becomes its own form of written language. I don't think it says
anything about the poster's actual ability to spell. -aem

My former fiance was computer illiterate but he was actually quite literate
himself. When it came to using a keyboard he would take any shortcuts he
could and 'u' and 'ur' and '2' and other things like that drove me nuts. It
does, at first glance make a person seem either (1) illiterate or, (2)
teenaged. He was neither; he was simply new to using a keyboard. I *try*
to judge the posts by the content. It IS sometimes difficult to get past
the abbreviated words, but then, think about it. We use terms like "BTW"
and emoticons all the time and think nothing of it. I have a hard time
keeping things like "IMHO" out of my business email correspondence because
it's become so embedded in my online life. It is, however, IMHO (LOL)
better than U and UR. Heheh.

Jill

Doug Kanter said:

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

Quoted message said:

Goomba38 said:

I just want to know why you'd want to use "ne", "u" and "2" in place
of real words? You use other three letter words, so why is "two",
"you" and "any" any harder?

I don't know from experience, but it's possible that webtv, like text
messaging on cellphones, leads users to look for all possible
abbreviations. First because keying is a PIA and then because it
becomes its own form of written language. I don't think it says
anything about the poster's actual ability to spell. -aem

Several years ago, when my son and one of his friends discovered AOL
messenger, I walked by as they were typing similar mispelled
gibberish to one of their friends. These kids were all excellent
writers. Their excuse: "Hey....it's just the web". All 3 sets of
parents gradually put an end to that behavior. It can reach the point
where people don't know where to draw the line between "just the
web", and the real world where they need to be understood.

And I agree with that, Doug. I think you'll notice I type in fairly
complete sentences. I do have a sentence fragment or a dangling participle;
grammar is not my job. I also use the occasional acronym. But you have to
be a computer person to understand BTW and IMHO and ROFLMAO!

Jill

On Sat 30 Apr 2005 09:12:54a, K. Reece wrote in rec.food.cooking:

Quoted message said:

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

Quoted message said:

Goomba38 said:

I just want to know why you'd want to use "ne", "u" and "2" in place
of real words? You use other three letter words, so why is "two",
"you" and "any" any harder?

I don't know from experience, but it's possible that webtv, like text
messaging on cellphones, leads users to look for all possible
abbreviations. First because keying is a PIA and then because it
becomes its own form of written language. I don't think it says
anything about the poster's actual ability to spell. -aem

I do know from experience and webtv comes with a wireless keyboard. The
very oldest units didn't come with keyboards but you could buy one for
them. What they don't come with is a mouse but that doesn't affect the
ability to type full words.

Kathy

And some people just think they're too goddamned cute for words!

--
Wayne Boatwright *¿*
____________________________________________

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

jmcquown at [email hidden] wrote on 4/29/05 9:16 PM:

Quoted message said:

aem said:

Goomba38 said:

I just want to know why you'd want to use "ne", "u" and "2" in place
of real words? You use other three letter words, so why is "two",
"you" and "any" any harder?

I don't know from experience, but it's possible that webtv, like text
messaging on cellphones, leads users to look for all possible
abbreviations. First because keying is a PIA and then because it
becomes its own form of written language. I don't think it says
anything about the poster's actual ability to spell. -aem

My former fiance was computer illiterate but he was actually quite literate
himself. When it came to using a keyboard he would take any shortcuts he
could and 'u' and 'ur' and '2' and other things like that drove me nuts. It
does, at first glance make a person seem either (1) illiterate or, (2)
teenaged. He was neither; he was simply new to using a keyboard. I *try*
to judge the posts by the content. It IS sometimes difficult to get past
the abbreviated words, but then, think about it. We use terms like "BTW"
and emoticons all the time and think nothing of it. I have a hard time
keeping things like "IMHO" out of my business email correspondence because
it's become so embedded in my online life. It is, however, IMHO (LOL)
better than U and UR. Heheh.

Jill

20 years ago, at my first job at a TV advertising rep company, we still used
TWX to communicate in writing. I think it's Telex. Email was just becoming
widespread, only I don't think it was called that. We used big main-frame
computer terminals and some tv stations were equipped to accept
communication from that, but damned if I know how that worked!!!

Anyway, there were a bunch of "shorthand" abbreviations we had to use when
typing up our TWX messages for the teletype operators to transmit. And they
transcribed them as we typed them. It was important to use fewer characters
to communicate, I guess to save time and money (bandwidth?).

There were a whole list of them, and I accepted them as the "Professional
lingo" I was expected to learn.

BTW = by the way
UFN = until further notice
STNCR = "Same time period, no change in rate"
FTC, LTC = first telecast, last telecast
TX = thanks
COB = close of business
b/c = because

I still use a lot of these abbreviations in everyday email communication,
usually at work but sometimes in personal emails, too. Maybe b/c I learned
them in a business context, I don't find them annoying nor do I feel they
make you seem illiterate, in fact the opposite. But 2, U, ur, etc I think
really bother me because they are abbreviations for small words to start
with. Abbreviating "by the way" to btw saves you 7 keystrokes out of 10.
But saving 2 keystrokes? Why bother?

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

Quoted message said:

Goomba38 said:

I just want to know why you'd want to use "ne", "u" and "2" in place
of real words? You use other three letter words, so why is "two",
"you" and "any" any harder?

I don't know from experience, but it's possible that webtv, like text
messaging on cellphones, leads users to look for all possible
abbreviations. First because keying is a PIA and then because it
becomes its own form of written language. I don't think it says
anything about the poster's actual ability to spell. -aem

I do know from experience and webtv comes with a wireless keyboard. The
very oldest units didn't come with keyboards but you could buy one for them.
What they don't come with is a mouse but that doesn't affect the ability to
type full words.

Kathy

Kathy said:

I do know from experience and webtv
comes with a wireless keyboard. The
very oldest units didn't come with
keyboards but you could buy one for
them. What they don't come with is a
mouse but that doesn't affect the ability
to type full words.

You're right, Kathy. WebTV has nothing to do with the poster choosing
to use abbreviations.

As far as 'A good lasagna recipe' is concerned, I could certainly use
one myself. While I consider myself to be a good cook, generally, I've
never liked liked any lasagna that I've made. I suppose I've tried a
half dozen different recipes over my lifetime. My biggest complaint is
with the cheese. The ricotta turns out grainy, even though I've blended
it with eggs, first. If cottage cheese is included, it always ends up
in separate, dry curds. Often the whole product seems a bit watery,
rather than giving a 'sumptuous' mouth-feel. I wonder if the altitude
(7,000+ feet) has any bearing on the final product.

Elaine

Elaine Goldberg said:

As far as 'A good lasagna recipe' is concerned, I could certainly use
one myself. While I consider myself to be a good cook, generally,

I've

Quoted message said:

never liked liked any lasagna that I've made.

That's because you've never had good lasagna. Lasagna is an exercise
in "creativity" and you have no benchmark.

Sheldon

Doug Kanter said:

[snip] These kids were all excellent writers. Their excuse:
"Hey....it's just the web". All 3 sets of parents gradually put an
end to that behavior. It can reach the point where people don't know
where to draw the line between "just the web", and the real world
where they need to be understood.

That's ridiculous and harmful overreaching. Have you ever noticed that
there are some kids who behave completely differently when they are
away from their parents and others who behave the same? Parents like
these, who try to "put an end to that behavior" needn't worry. As soon
as their kids are able, they will leave and not look back. -aem

On Sat 30 Apr 2005 09:24:19a, Elaine Goldberg wrote in rec.food.cooking:

Quoted message said:

Kathy said:

I do know from experience and webtv
comes with a wireless keyboard. The
very oldest units didn't come with
keyboards but you could buy one for
them. What they don't come with is a
mouse but that doesn't affect the ability to type full words.

You're right, Kathy. WebTV has nothing to do with the poster choosing
to use abbreviations.

As far as 'A good lasagna recipe' is concerned, I could certainly use
one myself. While I consider myself to be a good cook, generally, I've
never liked liked any lasagna that I've made. I suppose I've tried a
half dozen different recipes over my lifetime. My biggest complaint is
with the cheese. The ricotta turns out grainy, even though I've blended
it with eggs, first. If cottage cheese is included, it always ends up
in separate, dry curds. Often the whole product seems a bit watery,
rather than giving a 'sumptuous' mouth-feel. I wonder if the altitude
(7,000+ feet) has any bearing on the final product.

Elaine

Do you drain the ricotta? I drain it in a sieve overnight in the
refrigerator, then blend (don't beat furiously) with egg and parmesan
cheese. It's neither watery nor grainy.

I doubt that your alititude would cause this problem.

--
Wayne Boatwright *¿*
____________________________________________

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

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

Quoted message said:

Doug Kanter said:

[snip] These kids were all excellent writers. Their excuse:
"Hey....it's just the web". All 3 sets of parents gradually put an
end to that behavior. It can reach the point where people don't know
where to draw the line between "just the web", and the real world
where they need to be understood.

That's ridiculous and harmful overreaching. Have you ever noticed that
there are some kids who behave completely differently when they are
away from their parents and others who behave the same? Parents like
these, who try to "put an end to that behavior" needn't worry. As soon
as their kids are able, they will leave and not look back. -aem

Depends on how you do it. They're older now, and THEY get disgusted with bad
writing and speaking. However, another outside influence was largely
responsible for this new attitude: The illiterate in the White House. The
kids see him as the best reason on earth to learn your native language well.

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

Quoted message said:

Kathy said:

I do know from experience and webtv
comes with a wireless keyboard. The
very oldest units didn't come with
keyboards but you could buy one for
them. What they don't come with is a
mouse but that doesn't affect the ability
to type full words.

You're right, Kathy. WebTV has nothing to do with the poster choosing
to use abbreviations.

As far as 'A good lasagna recipe' is concerned, I could certainly use
one myself. While I consider myself to be a good cook, generally, I've
never liked liked any lasagna that I've made. I suppose I've tried a
half dozen different recipes over my lifetime. My biggest complaint is
with the cheese. The ricotta turns out grainy, even though I've blended
it with eggs, first. If cottage cheese is included, it always ends up
in separate, dry curds. Often the whole product seems a bit watery,
rather than giving a 'sumptuous' mouth-feel. I wonder if the altitude
(7,000+ feet) has any bearing on the final product.

Elaine

What brand and type of ricotta are you using? The fat free stuff is useless.
If you can find Sorrento part skim, try that. Never comes out grainy or
runny. And, maybe you're getting watery results from the noodles? If you're
draining them in a colander, try laying them on a towel before arranging
them in the cooking pan. And, perhaps parboil them, as someone else
suggested. Even if they seem a bit undercooked, they'll soak up moisture
from the sauce as the dish bakes, especially if you cover it tightly for
some of the baking time.

And cottage cheese....no. :-)

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

Quoted message said:

As far as 'A good lasagna recipe' is concerned, I could certainly use
one myself. While I consider myself to be a good cook, generally, I've
never liked liked any lasagna that I've made. I suppose I've tried a
half dozen different recipes over my lifetime. My biggest complaint is
with the cheese. The ricotta turns out grainy, even though I've blended
it with eggs, first. If cottage cheese is included, it always ends up
in separate, dry curds. Often the whole product seems a bit watery,
rather than giving a 'sumptuous' mouth-feel. I wonder if the altitude
(7,000+ feet) has any bearing on the final product.

Elaine

My oldest granddaughter actually makes really good lasagne. I have no idea
what she puts in it though since she's decided it's her "secret" recipe. Oh
well, I'll just go to her house to eat!!

I've noticed that at even 3000 feet things don't always cook the same as it
says in recipes.

Kathy

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

Quoted message said:

I have about a dozen good lasagna recipes and a passable one or two
from
lasagne noodle boxes.

I don't know why requesters always ask for "good lasagna recipes", I
would
have thought it a given that respondents would post what they thought
were
good recipes. Just to be a little different - anybody have any bad
lasagna
recipes?

Here's a bad one:

Super-quick Velveeta Lasagna

16 ounces oven-ready no-boil lasagna noodles
1 (28 ounces) jar favorite spaghetti sauce
1 lb brick Velveeta cheese, cut into 1-inch cubes
2 lbs ground turkey or ground beef or ground pork (or any combo
thereof)

Preheat oven to 350. Spray a 13" x 9" baking pan with nonstick cooking
spray.
In a skillet, brown ground meat; drain.
Spoon about 1/4 cup spaghetti sauce on bottom of baking pan. Lay down a
layer of noodles, then 1/2 browned meat, 1/3 of remaining sauce and 1/3
of Velveeta cubes. Repeat layer. Top 2nd layer with noodles, remaing 1/3
of sauce and Velveeta. Cover and bake at 350 for 45 minutes.

from http://www.recipezaar.com/116257

Nola said:

I have about a dozen good lasagna recipes and a passable one or two

from

Quoted message said:

lasagne noodle boxes.

I don't know why requesters always ask for "good lasagna recipes", I

would

Quoted message said:

have thought it a given that respondents would post what they thought

were

Quoted message said:

good recipes. Just to be a little different - anybody have any bad

lasagna

Quoted message said:

recipes?

--
"Better Things for Better Living ... Through Chemistry." - DuPont, or

was it

Quoted message said:

Timothy Leary?

Yeah, go to the grocery store and buy a box of Chef Boy-ar-dee complete
lasagna kit.

Wayne said:

Do you drain the ricotta?

It never occurred to me.

Quoted message said:

I drain it in a sieve overnight in the
refrigerator, then blend (don't beat
furiously) with egg and parmesan
cheese. It's neither watery nor grainy.

Thanks. I'll remember to do this the next time I'm motivated to try it
again.

Quoted message said:

I doubt that your alititude would cause
this problem.

I don't think so either, but I'm just trying to consider all the
possibilities.

Elaine

Doug said:

What brand and type of ricotta are you
using?

I don't remember what kind I used most recently, but I've tried
different kinds the few times I've made it.

Quoted message said:

The fat free stuff is useless. If you can
find Sorrento part skim, try that. Never
comes out grainy or runny.

I'll look for it next time, thanks.

Quoted message said:

And, maybe you're getting watery results
from the noodles?

I recall not cooking the noodles at all the last time I made it, in
hopes that would help with the problem, but it didn't seem to make a
difference.

Elaine

Kathy said:

My oldest granddaughter actually makes
really good lasagne.

I love other people's, but just not my own.

Quoted message said:

I have no idea what she puts in it though
since she's decided it's her "secret"
recipe. Oh well, I'll just go to her house
to eat!!

Sounds like a good plan to me!

Elaine