Text 37447, 121 rader
Skriven 2013-05-31 16:22:02 av Ruth Haffly (1:396/45.28)
  Kommentar till text 37404 av NANCY BACKUS (1:261/1381)
Ärende: lasagne
===============
Hi Nancy,

 RH> The one Italian restaurant my folks took us to a few times made it
 RH> that way also. That's how, even before I met Steve, that my mom's
 RH> lasagne was so bad; I just didn't know how to make a good one tho.

 NB> About the only "Italian" food I had growing up was spaghetti.

We had that, with my mom's not so authentic meat sauce, probably a
couple of times a month. She could make a pound of meat feed 7 people
that way. We also had Appian Way pizza from time to time, usually for a
Sunday night supper, with only a bit of cheddar cheese added beyond what
was included in the box. When Mom went to Geneseo, a couple of times my
dad bought the big (#10) cans of ravioli to be used for lunch. It didn't
go over that well, heating it on the stove was not ideal. Opening the
can was a pain--we had a wall mount can opener--and those cans were
heavy! I was just as glad not to see it after the first summer.


 RH> Thanks to my MIL, I got the recipe and guidance on how to build a
 RH> proper lasagne.

 NB> And she taught you lots of good Italian cooking... :)

The basics, but they're the building blocks. Did you have any of the
lasagne at Janis's? I remeber Charlotte really liked the brachole and
meat balls, and, IIRC, Matthew finished off the lasagne that night.

 NB>  NB>> I suppose one could put just about anything into the layers
 NB> between  NB>> the noodles, or what one subs for the noodles...  I just
 NB> wouldn't have  NB>> called some of them lasagna...  :)

 RH> I think too many people think that anything layered with Italian
 RH> cheeses, maybe a bit of tomato sauce, qualifies as lasagne. Same as
 RH> pizza or chili--you get as many variations as there are cooks.

 NB> Some of which are nasty, some of which are merely interesting... and
 NB> then some that are good...  :)

I think I've missed out on most of the truly nasty ones. I've had some
commercial ones that were boderline (IMO); I guess you could call them
"interesting" but nothing beats a good home made lasagne. Some people
might call my eggplant parm a veggie lasagne because of the way I
assemble it--with lots of cheese and sauce. Decadently good!

 NB>  RH>> One of the best we've ever had was on an Olive Garden
 NB>  RH>> lasagne Lover's special, back in 1993. Steve & I had gone up to
 NB> El Paso  RH>> and decided we liked the seafood one the best. Never saw
 NB> it again, sad  RH>> to say, but one of these days I may make one.
 NB>  NB>> That sounds interesting, for sure.  Done right, seafood lasagne
 NB> could  NB>> be very tasty...  :)  Maybe that OG had a particularly
 NB> creative cook,  NB>> and went beyond the normal OG fare... :)

 RH> Could be; I did see a recipe for a seafood lasagne in one of my cook
 RH> books. I'll have to look it up and give it a try, figuring out how to
 RH> do a low carb version.

 NB> Find low carb noodles...?

Or just plan on my blood sugar numbers going high for a day or so. I
could make the noodles, have done so before but not for a while.

 NB> leftovers to be taken  NB>> home. But cafeteria style places have more
 NB> control over what goes on  NB>> the plate, so usually do allow the
 NB> take-home...

 RH> I'll do some checking next time we go to that place. IIRC, I did take
 RH> home a piece of chicken once when they served me 2, plus large
 RH> helpings of the sides I'd picked. Eating one, plus the sides was enough
 RH> to fill me so I asked (and got) a take home box.

 NB> So that is their policy, after all, probably...

Probably; we've not been back there since this discussion started to
know for sure. We'd have to go during the week; Sundays are buffet style
serving.


 NB>  RH>> We've done so, and moved on before going back. Other places we
 NB> made  RH>> multiple visits to before moving on.
 NB>  NB>> Man proposes, God disposes, and all that...  :)

 RH> Yes, and even tho the military thinks they move troops, we know Who
 RH> really does.

 NB> Yup.  :)

 NB>  RH>> BTW, the one bbq place that opened in town about 18 months
 NB> ago--drove  RH>> by the other day & it looks like they're gone. They
 NB> started out good  RH>> but their sides went downhill fast.
 NB>  NB>> One has to keep up the quality all around for the long run to be
 NB> able  NB>> to stay in business for the long run...  otherwise
 NB> customers don't  NB>> come back, and word-of-mouth works against
 NB> instead of for...

 RH> Yes, this one started out so promising too. The one that's closer to
 RH> where we live is still going strong, doesn't look like they've
 RH> compromised on their sides. We stopped in a few weeks ago for lunch in
 RH> between stores on our grocery run.

 NB> They probably planned better... and remembered that it all counts, not
 NB> just the featured itmes...  :)

It took them a long time to open up but they've been doing well. Before
they officially opened, they were open for a few hours one night giving
away small samples of their meats, with limited choices of sides. That
brought lots of people in to try, and come back once they'd officially
opened. They had to be very limited on what they offered as they'd not
had their official final inspection by the city yet but they had a lot
of good, free PR doing what they did.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... The Titanic was built by professionals... the Ark was built by an amateur!

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