^ Were you or that more baked?
^ Were you or that more baked?
I have fancied having a go at lasagne and I'd need to drive an hour to Udon Thani to get one. Then I found some lasagne sheets in the supermarket, which I haven't noticed before, so I decided to create my own, with the assistance of various recipes. It took me half a day to make and the cleaning up afterwards made a return trip to Udon Thani look worthwhile. The end result was tasty and it more or less held together on the plate, plus I knew exactly what went into it. I didn't calculate the total cost of ingredients, probably more than a restaurant version.
The thing is, I only used half the box of lasagne sheets. The other half box is in my kitchen - free to a good home.
So I typically make up a huge pot of spaghetti sauce. Then vacuum seal in dinner size portions and freeze.
When I want Baked Rigatoni or Penne, I boil the noodle, warm sauce, pour over Penne, grate some cheese, cover and bake for 20 mins or so and done.
I guess the sauce is the work up front but I usually end up with 6 or so packages in freezer. Pretty quick and easy meal.
^ agreed - batch cooking is the way and freeze. If you are going to make a dish that freezes well then make a lot in one go same effort but saves you time down the road. I'd do that with Lasagne too.
There's been a lot of talk about the quality of Thai beef, and no need to revisit all of that. You've just got to cook it longer, and not for steaks and shit, but for stews and pies absolutely no problem.
I must admit that as I'm getting older I am having increasing personal issues about eating meat, but that's a completely different issue.
Anyway, I met this guy on the way to Bangkok last week.
Yesterday I simmered away Thai beef and pig's kidneys for around 4 hours... it was as tender as anything after that.
Once tender, this morning I added stock and flavouring and simmered for another hour or so while tending to problems in the garden...
And then I made the pastry and went into steak and kidney pie production.
If you're wondering what was protected by that silly net thingy at the far side of the pies, it was the wife's Isaan delicacies. I mean, wtf do you need to protect that stuff when there's steak and kidney pies around for the flies to eat?
Yes, yum. Snotty cold fried eggs coupled with cold omelette and Isaan sausages. With of course a couple of bowls of completely unidentifiable, stinking, retch-provoking goo. It's like something Chitty would sere up.
Anyway, the daughter asked mum to take the net away as there were so many flies trying to escape her revolting Smorgesbord of shite. I found this fnny, but the wife doesn't share our sense of humour... that was a mistake!
To cut a long story short...
A bit of flour might help your pies to thicken.
^ You should spend more time on Gpt developing a personality.
Not bad Mendy.
Btw I concur with this making Lasagne mallarky.
It's hard work and expensive for a meal.
However, I've tried recreating some exceptional Lasagnes I've had around the globe but without success.
The best lasagne I've ever had was a 99p Morrisons microwave pinger that you could literally consume through a straw.
Lush.
Shalom
I've cooked loads of lasagnas and posted them up on here over the years. It's a 5 hour job, but the results are worth it. Easy to do for anyone with an ounce of cooking knowledge- so, not you.
You're not even trying to hide your trolling these days ,are you?
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Last edited by DrWilly; 05-02-2023 at 03:58 AM. Reason: not going to get drawn into an argument with idiots
Calluses I'm sure you have in abundance.
To appease Willy, we had some potatoes lying around last week and my wife had this idea to make Polish latkes (similar to rosti), so we cooked a batch up on Sunday night and made a sauce on the side. They would have been better with sour cream, but we didn't have any. I dunno why she decided on these cos she's about as Polish as I am Nigerian, but they were nice. I think they're more typically considered Jewish cuisine though and consumed at festivals etc.
Last edited by hallelujah; 05-02-2023 at 09:22 PM.
^ nice
Yeah, indeed.
We had a couple left over, so I put a fried egg on top of them the next day and had them for breakfast. The only mistake we made was that we grated very small rather than using the bigger side of the grater. This was because I was worried they would fall apart, as has happened to me in the past, but we're gonna go for longer strands of potato next time now we're more confident.
Actually, it was her who did the grating and took off a chunk of her finger off. I did the frying because she has a ridiculous fear of hot oil.
And we have actually just spent 10 minutes discussing our tactics for the next batch.
Never in the history of mankind has so much thought gone into fried potatoes.
It's not often I eat meat, let alone a steak but at a friend's birthday dinner I chose a Greenstone Creek Tenderloin 21-days aged, medium-rare, herb mash in a red wine reduction . . . and it was brilliant. Juicy, tender, full of flavour.
With the ridiculous price and ludicrous lack of choice of seafood here in NZ meat is looking like a good protein alternative. but it's stupidly expensive as well for a country that is largely primary-industry driven.
Still - excellent meal
Last edited by panama hat; 07-02-2023 at 10:28 AM. Reason: edit sp.
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