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Started By
Message
re: Grandma's homemade lasagna w/pics.
Posted on 7/27/15 at 12:25 pm to tigersfirst
Posted on 7/27/15 at 12:25 pm to tigersfirst
quote:
Get a block of good cheese and shred it on top.
Get a block of motz?
0
Posted on 7/27/15 at 12:27 pm to WhosTommy
quote:
America's Test Kitchen tested supermarket low-moisture mozzarellas (not the fresh kind); Sargento won, but Kraft came in second. FWIW.
But it's Kraft! He ruined that dish!
I bet your boy Gyno eats Chef Boy-R-Dee.
Posted on 7/27/15 at 12:29 pm to Papercutninja
quote:
But why cook the noodles? Is your sauce too tight to allow for that moisture to cook it in the pan? Just curious.
Cuts down on baking time, and ensures they come out right. I didn't boil them as long as I would boil pasta I was going to eat right away. It had a firmness to it.
That and I was the way I was shown how to do it. I never made it with dry pasta.
Posted on 7/27/15 at 12:36 pm to Artie Rome
Good one poop
Put good mozzarella in the freezer for 30 minutes and grate it. Not difficult. I never said it didnt look good, but if you're going all out im not sure why you'd skimp on some shitty cheese. If you're going to buy shredded go to Nor Joe or somewhere and buy the good stuff
Put good mozzarella in the freezer for 30 minutes and grate it. Not difficult. I never said it didnt look good, but if you're going all out im not sure why you'd skimp on some shitty cheese. If you're going to buy shredded go to Nor Joe or somewhere and buy the good stuff
Posted on 7/27/15 at 12:55 pm to GynoSandberg
quote:
im not sure why you'd skimp on some shitty cheese
I guess America's Test Kitchen got it wrong. Or do you just assume that because a product is popular and sells well it is garbage?
Let me guess, you have done a number of blind taste tests and determined independently that Kraft shredded mozzarella is dog shite. Right?
Posted on 7/27/15 at 12:57 pm to Artie Rome
Well, ATK does recommend not using pre-shredded since it includes anti-clumping ingredients.
I use the block craft pretty regularly when I make pizza at home.
I use the block craft pretty regularly when I make pizza at home.
Posted on 7/27/15 at 1:00 pm to GynoSandberg
I already drove way to the Rouse's on Power to shop, was not going to NorJo's. Though all my dried seasoning I used came from there. I looked for the good grated mozz at Rouse's they didn't have it and it was $14 for a pound of fresh mozz. I used to like going to Dornagc's for fresh Mozzarella as they make it in house. Though here it was only used for the ricotta layer. There is fresh mozzarella on top. There is not a hint that the kraft Mozzarela was used other than the one picture f groceries. You are assuming I used a ton of it but you don't see it being used in any picture. The cheese on the top is good quality fresh mozzarella.
This post was edited on 7/27/15 at 1:04 pm
Posted on 7/27/15 at 1:38 pm to Artie Rome
Damn baw, you have a fridge full of kraft shredded Mozzarella or something?
Napoleon, looks good man. It was just funny seeing a bag of Kraft amongst all the other nice ingredients you had. Nice work
Napoleon, looks good man. It was just funny seeing a bag of Kraft amongst all the other nice ingredients you had. Nice work
Posted on 7/27/15 at 1:45 pm to GynoSandberg
quote:
Damn baw, you have a fridge full of kraft shredded Mozzarella or something?
Kraft is my maiden name.
quote:
Nice work
Except for the Kraft. Which ruined the whole thing. Right? You back-peddling son-of-a-bitch!
Posted on 7/27/15 at 1:50 pm to Napoleon
It looks tasty. Do you ever do a bechamel instead of ricotta?
I make a mean lasagna, also with fresh pasta sheets. Last time I made it did the bechamel, and I don't think I'll ever go back.
I make a mean lasagna, also with fresh pasta sheets. Last time I made it did the bechamel, and I don't think I'll ever go back.
Posted on 7/27/15 at 1:52 pm to Napoleon
quote:
I already drove way to the Rouse's on Power to shop, was not going to NorJo's. Though all my dried seasoning I used came from there. I looked for the good grated mozz at Rouse's they didn't have it and it was $14 for a pound of fresh mozz. I used to like going to Dornagc's for fresh Mozzarella
OK NAP.
If you are going to post photo recipes, You need to toughen up that skin Bro.
This is the F&D Board and they be tough on you when you post good stuff.
Those who can't do can always criticize those who do.
Just kidding responders
Love Peace and Alligator Love
Edited to add:
You got 50 responses to a recipe photo post. For me, that would be a record level of interest. My lasagna post
Lasagna
got maybe 10 responses, - all of which seem to have disappeared.
Feel blessed. They love you man!
:cheers:This post was edited on 7/27/15 at 1:58 pm
Posted on 7/27/15 at 1:55 pm to WhosTommy
quote:
It looks tasty. Do you ever do a bechamel instead of ricotta?
I make a mean lasagna, also with fresh pasta sheets. Last time I made it did the bechamel, and I don't think I'll ever go back.
I do a bechemel more often because I rarely get the ricotta. I was trying to copy an older recipe and went with the riccota, I normally don't like the grainy texture of ricotta, but the other cheeses covered it up.
I do a lasagna with eggplant instead of the pasta and a bechemel with the red sauce as well.
My next cooking project will be Meridian's Coq au Vin, that looked so good, and I want to give it a try.
Posted on 7/27/15 at 2:06 pm to Napoleon
Best from scratch post I've seen in a long time.
Posted on 7/27/15 at 2:11 pm to MeridianDog
Actually your lasagna from that thread was the last time I made baked lasagna with noodles. I made that back in January of '04.
I used chopped spinach and a bechemel instead of a cottage cheese but ti was that thread that made me want to make it. I remember that thread.
I used chopped spinach and a bechemel instead of a cottage cheese but ti was that thread that made me want to make it. I remember that thread.
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