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I went to a real Italian guy’s house for dinner, and he made lasagna.
Posted on 12/12/18 at 10:14 pm
Posted on 12/12/18 at 10:14 pm
And it was fricking delicious. But you want to know something? It tasted like Chef Boyardi ravioli to me.
So don’t shite on Chef Boyardi.
He said he puts bechamel cheese in it. Not one that ricotta shite.
So don’t shite on Chef Boyardi.
He said he puts bechamel cheese in it. Not one that ricotta shite.
This post was edited on 12/12/18 at 10:15 pm
14
Posted on 12/12/18 at 10:48 pm to baybeefeetz
They always make it like that right before they whack you.
Posted on 12/12/18 at 11:17 pm to baybeefeetz
quote:
real Italian guy
quote:
real Italian guy
Doesn't mean he knows how to fricking cook.
Posted on 12/13/18 at 12:55 am to baybeefeetz
Bechamel is a sauce. What’s bechamel cheese?
Posted on 12/13/18 at 3:29 am to Gris Gris
quote:Béchamel with cheese added is a Mornay sauce, but I'm not sure if that's what the OP meant.
What’s bechamel cheese?
Posted on 12/13/18 at 4:53 am to baybeefeetz
quote:Does not compute.
fricking delicious
It tasted like Chef Boyardi ravioli
Posted on 12/13/18 at 6:54 am to baybeefeetz
quote:
Chef Boyardi
My mother in law makes homemade meatballs a few times a year. First time I had them I thought that they had a Chef Boyardi vibe.
Posted on 12/13/18 at 6:57 am to nolanola
quote:
My mother in law makes homemade meatballs a few times a year. First time I had them I thought that they had a Chef Boyardi vibe.
My Sicilian grandmother makes different Italian dishes (like meatballs, lasagna, etc.) for certain holidays, vacation and some Sundays when the family is over and I've never found a Chef Boyardi vibe to them...ever
Posted on 12/13/18 at 7:28 am to baybeefeetz
You can be from somewhere and not be great at cooking.
Posted on 12/13/18 at 7:35 am to Gaston
I have found the authentic Italian recipes I have, in general, to be underseasoned for my taste. I’m not Italian...guess my Scotch-Irish palette is just too damn bold .
But I love spicy Italian dishes.
But I love spicy Italian dishes.
This post was edited on 12/13/18 at 10:29 am
Posted on 12/13/18 at 7:37 am to baybeefeetz
I make mine from pure scratch. even the noodles. Though if you see the Italian style noodles in the store they come out better. (not the america
Becehemel is a mother sauce not a cheese.
Use San Martino tomatoes and hand crush them. The sauce is where the flavor is.
Use fresh mozzarella.
my recipie, from a 2015 post here.
Becehemel is a mother sauce not a cheese.
Use San Martino tomatoes and hand crush them. The sauce is where the flavor is.
Use fresh mozzarella.
my recipie, from a 2015 post here.
This post was edited on 12/13/18 at 7:43 am
Posted on 12/13/18 at 7:45 am to OTIS2
Some one told me the difference between Cajun/Creole Italian and Italian is Louisiana cooks double or triple the garlic and always add a little cayenne. Butter is often used with olive oil to add a creamier taste.
I agree, when I go to traditional italian places I find it bland. When I go to a place like Adolfo's it hits the spot.
I agree, when I go to traditional italian places I find it bland. When I go to a place like Adolfo's it hits the spot.
This post was edited on 12/13/18 at 7:47 am
Posted on 12/13/18 at 7:56 am to baybeefeetz
Real vs. fake Italian?
Posted on 12/13/18 at 8:38 am to baybeefeetz
quote:
He said he puts bechamel cheese in it.
I make the recipe from Serious Eats and it uses besciamella as well.
Sure as shite doesn’t taste like Chef Boyardee
His recipe isn’t authentic since it uses his homemade ricotta, but delicious.
quote:
Ok, ok. Not exactly traditional, since the most authentic lasagna Bolognese contains nothing but ragù Bolognese, Parmigiano-Reggiano, and nutmeg-scented besciamella (Italian for bechamel, which is French for "white sauce") sandwiched between layers of fresh pasta tinted green with spinach. But ricotta is a common enough addition, and a delicious one to boot. I've also sneaked a bit of mozzarella into the besciamella. (Serve this to your Italian grandmother at your own risk.)
This post was edited on 12/13/18 at 8:40 am
Posted on 12/13/18 at 8:46 am to baybeefeetz
quote:
bechamel cheese
Not a thing.
quote:
Not one that ricotta shite.
Ricotta has worked just fine for most Italians for hundreds of years, but I'm sure this random "real italian guy" you met knows better.
quote:
it was fricking delicious.
quote:
It tasted like Chef Boyardi ravioli to me.
Then you have shitty taste.
Posted on 12/13/18 at 9:03 am to baybeefeetz
My boss is 100% Italian. His family moved here from NYC when he was little. Super nice guy, but they eat terribly. I wouldn't take his opinion on anything food related.
Posted on 12/13/18 at 9:26 am to Aubie Spr96
My mother and grandmother were terrific Italian cooks, I'm a pretty good Italian cook, I rarely eat in Italian restaurants because they are for WASP tastes. My lasagna, and the lasagna made by Italian friends, is much better than the bland pablum they serve in restaurants. My tomato sauce is not full of sugar, it is full of garlic and herbs, the counter to the acidity of the tomatoes is red wine, not sugar.
A friend of mine has an Italian restaurant, I asked him why is his sauce sweet, he says because that's what the non-Italians like.
A friend of mine has an Italian restaurant, I asked him why is his sauce sweet, he says because that's what the non-Italians like.
Posted on 12/13/18 at 9:28 am to LouisianaLady
quote:
Sure as shite doesn’t taste like Chef Boyardee
Thanks for spelling it correctly LL.
Posted on 12/13/18 at 9:29 am to baybeefeetz
I know plenty of "real Louisianans" who can't cook cajun or creole worth a damn. It's no different for any other place or culture.
Posted on 12/13/18 at 10:01 am to Napoleon
Bingo.
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