Thread: Dinner

...mid-week dinner: shrimp with chili paste, garlic chicken, stir-fried veggies...on steamed rice...Grab delivery...

Originally Posted by Dillinger

Thats Nandos extra hot sauce

The steak deserves a Green.

The KETCHUP (flavour and brand doesn't change what it is) deserves a Red.





Hmmmmmmm, decisions, decisions....

^ Don't knock it til you've tried it.


































Its something you'll only try once

Originally Posted by Dillinger

Its something you'll only try once

Originally Posted by TheRealKW

Your sauce is supposed to cover them completely. They curl because they are dry.

another solution will be to parboil the pasta first.

It was when I parboiled them that they stuck together... solidly, as though glued. In fact I'm thinking of using these pasta sheets to fix some broken ornaments in the garden.

I put some oil in the water, so it seems the causes may be using cheap pasta (Agnesi), not stirring while boiling and just having generally poor cooking skills.

I'll try again next week, once I've got through this one... no one else liked it so I'm having my 'lasagne' for every meal at the moment!

Originally Posted by Mendip

I put some oil in the water, so it seems the causes may be using cheap pasta (Agnesi), not stirring while boiling and just having generally poor cooking skills.

Hallelujah explained it to you on the last page, mate... Don't par boil the pasta

Originally Posted by hallelujah

You don't have to pre boil the pasta (it will likely say this on the packet if you check unless it's a Somchai special made from rice flour and floor scrapings ;-) ). As long as each sheet is between two layers of sauce (not on the very top and not on the bottom) it will cook perfectly when the dish is placed in the oven.

^ Aah, I missed that. I always thought it needed parboiling.

I guess it didn't help then that there was a layer of pasta top and bottom, and the 'sauce' was very dry as well.

Easy Lasagna - No Boil - Regular Noodles : 15 Steps - Instructables

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Easy Lasagna - No Boil - Regular Noodles
By wannabemadsci in CookingPasta
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Introduction: Easy Lasagna - No Boil - Regular Noodles
Easy Lasagna - No Boil - Regular Noodles
wannabemadsciBy wannabemadsciMore
Easy Lasagna - No Boil - Regular Noodles

Lasagna is so wonderful a dish why don't we have it more often? You say it's difficult and messy to make.

Well there are recipes that are a ton of work and dirty a bunch of pots and pans but it doesn't have to be that way!

This recipe uses regular lasagna noodles but does not boil them. You can prepare and bake this lasagna all in the same pan and not dirty another pot or pan!

Boiling lasagna noodles is really overrated. There really isn't any reason to do it. And you don't need those newfangled "oven ready" noodles. Just let the regular type noodles soak up liquid from the sauce and cook in the oven - Presto! Great lasagna without all the hassle!

Look at this, then your cottage pasta pie...

^ I guess you're saying that your one looks better?

I've put half of the lasagne meat sauce I made up in the freezer to have another go next week. May even try a cheesey bechemel sauce as well!

^ Thats not mine. Thats the one on the link I provided. And yeah it does look better than yours, if you don't mind a bit of critique

I'm sure you will excel yourself on your next attempt.

Originally Posted by Mendip

no one else liked it so I'm having my 'lasagne' for every meal at the moment!

I am having the same problem. Trying to make use of what I had in the fridge and cupboards due to the lockdown I made a pasta sauce using mustard, vinegar, red onion, bacon and brussels sprouts- no one else wanted to even try it, so I have had it over 4 meals now.

In my defence I did use a recipe found on the Internet

To be honest the taste has grown on me and I am actually looking forward to my last serving

Originally Posted by Happy As Larry

I made a pasta sauce using mustard, vinegar, red onion, bacon and brussels sprouts- no one else wanted to even try it, so I have had it over 4 meals now.

^^ Sounds good to me

Chili with homemade garlic bread

^ I've always been very envious of people who can do a self portrait in food. Is that green dollop on the nose really supposed to be what I think it is?

I've finally caught some pla nin out of our pond after last month's disaster. They're already filleted and it's fish and chips here tonight... and it looks like I'll be doing it meself! Wife nowhere to be seen...

Auto oil change day – chefs day off – loaded up on dessert fruits – quite a haul for all of THB 500 – dinner, from the food stands, of khao ka moo (not the best I’ve had) and moo daeng with noodles – passable

lotsa plastic bags


khoa ka moo


moo daeng

and, as no dinner goes without a dessert...

Bowie's pics aren't half making me miss Thai food. Stop it!!!

I've not had a khao kha moo in years, but when I do, I always need 2 portions to fill me up. Much easier when the wife is dishing it up I suppose...

Originally Posted by hallelujah

I always need 2 portions to fill me up

Ditto, wife hasn't, as of yet, done a khao ka moo - says it takes to long, something about simmering for the meat to fall off the bone stuff.

One of my favorite dishes. The serving above was a bit aged, it was OK but I've had better. The top-off dessert made it a most enjoyable dining experience.

Fish and chips... pla nin caught from the pond a few hours ago.

I'm very ready to be told wrong... but I think I've nailed it!





To be honest, now that I can make fish and chips I'm starting to question why I need to be married. I'm very capable of mopping the house every couple of weeks, and our internet speed is more than sufficient!

Originally Posted by Mendip

I'm very ready to be told wrong

hmm... let your tastebuds be the judge!

Originally Posted by Mendip

'm very ready to be told wrong... but I think I've nailed it!

Looks very good to me...you didn't use the air fryer to do that did you? If you did I need your advice.

Steak & Burning Love (-ve Bacon)