Text 25, 106 rader
Skriven 2013-06-03 09:55:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: lasagne
===================
-=> Quoting Ruth Haffly to Nancy Backus on 05-31-13  16:22 <=-

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

 RH> We had that, with my mom's not so authentic meat sauce, probably a
 RH> couple of times a month. She could make a pound of meat feed 7 people
 RH> that way. 

I think that we made the half-pound of meat feed 10 with our
spaghetti... [G]  I'm sure it wasn't authentic... Boil the spaghetti,
brown the meat, add tomato sauce from a can and canned tomatoes, mix
them all together... serve.  Better than canned spaghetti, though.  ;)

 RH> We also had Appian Way pizza from time to time, usually for
 RH> a Sunday night supper, with only a bit of cheddar cheese added beyond
 RH> what was included in the box. 

I don't think we ever had pizza.  Might have had it at someone else's
house, or at some church function, but not something Daddy bought.

 RH> When Mom went to Geneseo, a couple of times my dad bought the big
 RH> (#10) cans of ravioli to be used for lunch. It didn't go over that
 RH> well, heating it on the stove was not ideal. Opening the can was a
 RH> pain--we had a wall mount can opener--and those cans were heavy! I
 RH> was just as glad not to see it after the first summer. 
 
The canned pasta, I think Daddy didn't think was cost-effective... it
wasn't something we ever had, that I remember...  

 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... :)

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

I'm sure I had at least a taste.  :)  I think you're right on Matt
finishing off the lasagne that night, too...  :)

 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...  :)

 RH> I think I've missed out on most of the truly nasty ones. I've had some
 RH> commercial ones that were boderline (IMO); I guess you could call them
 RH> "interesting" but nothing beats a good home made lasagne.

Hard to beat anything good home-made, actually..   :)   Except maybe
some really fancy-dancy cookery by chefs that know what they are about
and come through...  :)

 RH> Some people might call my eggplant parm a veggie lasagne because of
 RH> the way I assemble it--with lots of cheese and sauce. Decadently good!

Sounds it.... but I think calling it eggplant parm is more accurate than
veggie lasagne all the same...  :)
 
 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...?

 RH> Or just plan on my blood sugar numbers going high for a day or so. I
 RH> could make the noodles, have done so before but not for a while.
 
That could be fun...  and probably worth the momentary rise in
numbers...  :)

 RH>> I'll do some checking next time we go to that place. IIRC, I did
 RH>> take 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
 RH>> enough to fill me so I asked (and got) a take home box.
 NB>> So that is their policy, after all, probably...

 RH> Probably; we've not been back there since this discussion started to
 RH> know for sure. We'd have to go during the week; Sundays are buffet
 RH> style serving.
 
Now you'll just have to check... ;)   Are you more likely to go during
the week or on Sundays...?

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

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

Good strategy.  :)   And then they followed through with good food and
consistency, once they officially opened.  Apparently they have good
cooks and good planners, both...  :)

ttyl          neb

... A church guard must mind his keys and pews.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: www.holo.homeip.net:   -telnet://holo.homeip.net (1:261/1381)