| Dimitri |
The following came from Daughter # 2 ( the vegetarian).
Your opinion please.
Dad,
For you or your food group:
I am making a lasagna (I already have a fabulous recipe) for a friendly lasagna
contest mine was nominated on Saturday night. When I make it (its an expensive
way to go, but apparently worth it), I use FRESH lasagna pasta (i.e., from the
deli/refrigerated section of Bristol Farms), FRESH deli cheeses, FRESH spicy
Italian sausage, FRESH ground beef, and I make my own sauce from scratch (it
takes about 3 hours). Ideally, I would like to make it Friday instead of
Saturday... so my question is this: To keep the flavor and consistency at its
peak, do I (1) layer/arrange it all then stick in the fridge overnight to bake
it on Saturday, (2) layer/arrange and bake it Friday, refrigerate over night the
just bake to re-warm on Saturday before the contest, or (3) just do it all on
Saturday?
Thanks :-)
Danielle
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| Bob (this one) |
Dimitri wrote:
> The following came from Daughter # 2 ( the vegetarian).
>
> Your opinion please.
>
>
> Dad,
>
> For you or your food group:
>
> I am making a lasagna (I already have a fabulous recipe) for a friendly lasagna
> contest mine was nominated on Saturday night. When I make it (its an expensive
> way to go, but apparently worth it), I use FRESH lasagna pasta (i.e., from the
> deli/refrigerated section of Bristol Farms), FRESH deli cheeses, FRESH spicy
> Italian sausage, FRESH ground beef, and I make my own sauce from scratch (it
> takes about 3 hours). Ideally, I would like to make it Friday instead of
> Saturday... so my question is this: To keep the flavor and consistency at its
> peak, do I (1) layer/arrange it all then stick in the fridge overnight to bake
> it on Saturday, (2) layer/arrange and bake it Friday, refrigerate over night the
> just bake to re-warm on Saturday before the contest, or (3) just do it all on
> Saturday?
In order for best quality preservation:
3
1
2
Pastorio
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| day dreamer@dream .com@ |
On Tue, 19 Jul 2005 21:57:16 GMT, "Dimitri" <Dimitri_C@prodigy.net>
wrote:
>The following came from Daughter # 2 ( the vegetarian).
>
>Your opinion please.
snipped
Rather an odd meat filled dish for a vegetarian to be making eh?
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| Dimitri |
<day dreamer@dream .com@> wrote in message
news:k62rd11re060ktaaddbu14sjj7u2per2oi@4ax.com...
> On Tue, 19 Jul 2005 21:57:16 GMT, "Dimitri" <Dimitri_C@prodigy.net>
> wrote:
>
>>The following came from Daughter # 2 ( the vegetarian).
>>
>>Your opinion please.
> snipped
> Rather an odd meat filled dish for a vegetarian to be making eh?
Not for her - she has no problem eating around the meat. This is neither health
nor social she just does not enjoy the idea of eating flesh. She will however
bend the rules for dad's home made beef jerky/ or thin slices of jerky from
Schreiners ( A German smoke house) or high quality salami.
Dimitri
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| Joseph Littleshoes |
day, dreamer@dream, .com@ wrote:
> On Tue, 19 Jul 2005 21:57:16 GMT, "Dimitri" <Dimitri_C@prodigy.net>
> wrote:
>
> >The following came from Daughter # 2 ( the vegetarian).
> >
> >Your opinion please.
> snipped
> Rather an odd meat filled dish for a vegetarian to be making eh?
I wondered about that also, there are some very good veggie lasagne
recipes out there, but in answer to the question, if it is all made only
1 day in advance spoilage will not be an issue and lasagne is one of
those dishes that are better the next day than they are right out of the
oven.
---
Joseph Littleshoes
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| S'mee [AKA Jani] |
One time on Usenet, "Bob (this one)" <Bob@nospam.com> said:
> Dimitri wrote:
> > The following came from Daughter # 2 ( the vegetarian).
> >
> > Your opinion please.
> > Ideally, I would like to make it Friday instead of
> > Saturday... so my question is this: To keep the flavor and consistency
> > at its peak, do I (1) layer/arrange it all then stick in the fridge
> > overnight to bake it on Saturday, (2) layer/arrange and bake it
> > Friday, refrigerate over night the just bake to re-warm on Saturday
> > before the contest, or (3) just do it all on Saturday?
>
> In order for best quality preservation:
> 3
> 1
> 2
>
> Pastorio
I agree with Bob -- and would Daughter #2 be interested in sharing
her sauce method? Sounds yummy...
--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~
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| Dennis Turner |
On 7/19/2005 4:57 PM or thereabouts, Dimitri appears, somewhat
unbelievably, to have opined:
> The following came from Daughter # 2 ( the vegetarian).
>
> Your opinion please.
>
>
> Dad,
>
> For you or your food group:
>
> I am making a lasagna (I already have a fabulous recipe) for a friendly lasagna
> contest mine was nominated on Saturday night. When I make it (its an expensive
> way to go, but apparently worth it), I use FRESH lasagna pasta (i.e., from the
> deli/refrigerated section of Bristol Farms), FRESH deli cheeses, FRESH spicy
> Italian sausage, FRESH ground beef, and I make my own sauce from scratch (it
> takes about 3 hours). Ideally, I would like to make it Friday instead of
> Saturday... so my question is this: To keep the flavor and consistency at its
> peak, do I (1) layer/arrange it all then stick in the fridge overnight to bake
> it on Saturday, (2) layer/arrange and bake it Friday, refrigerate over night the
> just bake to re-warm on Saturday before the contest, or (3) just do it all on
> Saturday?
>
> Thanks :-)
>
> Danielle
>
>
In my opinion lasagna, like stew, is ALWAYS better the next day.
--
As a child, my parents thought I was an idiot-savant.
Now, however, it is rather clear that I'm simply an idiot.
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| Wayne Boatwright |
On Tue 19 Jul 2005 02:57:16p, Dimitri wrote in rec.food.cooking:
> The following came from Daughter # 2 ( the vegetarian).
>
> Your opinion please.
>
>
> Dad,
>
> For you or your food group:
>
> I am making a lasagna (I already have a fabulous recipe) for a friendly
> lasagna contest mine was nominated on Saturday night. When I make it
> (its an expensive way to go, but apparently worth it), I use FRESH
> lasagna pasta (i.e., from the deli/refrigerated section of Bristol
> Farms), FRESH deli cheeses, FRESH spicy Italian sausage, FRESH ground
> beef, and I make my own sauce from scratch (it takes about 3 hours).
> Ideally, I would like to make it Friday instead of Saturday... so my
> question is this: To keep the flavor and consistency at its peak, do I
> (1) layer/arrange it all then stick in the fridge overnight to bake it
> on Saturday, (2) layer/arrange and bake it Friday, refrigerate over
> night the just bake to re-warm on Saturday before the contest, or (3)
> just do it all on Saturday?
>
> Thanks :-)
>
> Danielle
Assemble on Friday, refrigerate unbaked overnight, then bake it very in the
day on Saturday, then re-warm at the critical time for the contest.
I think lasagne benefits from prior assembly and "sets up" in the storage
phase before baking.
Assuming your recipe includes ricotta and/or tofy, be sure to drain either
or both overnight in a strainer in the refrigerator. This will prevent any
wateriness occurring and the texture will be creamier and firmer.
HTH
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0529-0, 07/18/2005
Tested on: 7/19/2005 8:35:16 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com
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| Vilco |
Mi e' parso che S'mee [AKA Jani] abbia scritto:
>> In order for best quality preservation:
>> 3
>> 1
>> 2
> I agree with Bob
Me too.
> and would Daughter #2 be interested
> in sharing her sauce method? Sounds yummy...
One great sauce is Ragu' alla Bolognese
--
Vilco
Think Pink , Drink Rose'
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| Jean B. |
Dimitri wrote:
> <day dreamer@dream .com@> wrote in message
> news:k62rd11re060ktaaddbu14sjj7u2per2oi@4ax.com...
>
>>On Tue, 19 Jul 2005 21:57:16 GMT, "Dimitri" <Dimitri_C@prodigy.net>
>>wrote:
>>
>>
>>>The following came from Daughter # 2 ( the vegetarian).
>>>
>>>Your opinion please.
>>
>>snipped
>>Rather an odd meat filled dish for a vegetarian to be making eh?
>
>
> Not for her - she has no problem eating around the meat. This is neither health
> nor social she just does not enjoy the idea of eating flesh. She will however
> bend the rules for dad's home made beef jerky/ or thin slices of jerky from
> Schreiners ( A German smoke house) or high quality salami.
>
> Dimitri
>
>
I had the same question. Then she is not a vegetarian, she
just has strong leanings in that direction.
--
Jean B.
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| Julia Altshuler |
Jean B. wrote:
> I had the same question. Then she is not a vegetarian, she just has
> strong leanings in that direction.
I'd go so far as to say that she's not a vegetarian; she just likes
vegetables more than most other people. I once had an ad rep in my
office when I was running my vegan catering business. She said that
she'd been a vegetarian for 16 years. I told her how much I admired
her, said that I'd been nearly vegetarian for as long but that I'd never
been able to make the complete commitment, that I seemed to do better
with a little meat. She accepted the compliment. We went on to chat
about other things. The conversation turned to Thanksgiving when she
was having 14 people over. I asked her how she handled the turkey
substitution thing. She said that she was a vegetarian but that she
always ate chicken and turkey. At first I was waiting for her to start
laughing, but she was so perfectly serious that I couldn't say a word.
--Lia
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| Dimitri |
"Dimitri" <Dimitri_C@prodigy.net> wrote in message
news:0HeDe.4165$IG2.441@newssvr33.news.prodigy.com...
> The following came from Daughter # 2 ( the vegetarian).
>
> Your opinion please.
>
>
> Dad,
>
> For you or your food group:
>
> I am making a lasagna (I already have a fabulous recipe) for a friendly
> lasagna contest mine was nominated on Saturday night. When I make it (its an
> expensive way to go, but apparently worth it), I use FRESH lasagna pasta
> (i.e., from the deli/refrigerated section of Bristol Farms), FRESH deli
> cheeses, FRESH spicy Italian sausage, FRESH ground beef, and I make my own
> sauce from scratch (it takes about 3 hours). Ideally, I would like to make it
> Friday instead of Saturday... so my question is this: To keep the flavor and
> consistency at its peak, do I (1) layer/arrange it all then stick in the
> fridge overnight to bake it on Saturday, (2) layer/arrange and bake it Friday,
> refrigerate over night the just bake to re-warm on Saturday before the
> contest, or (3) just do it all on Saturday?
>
> Thanks :-)
>
> Danielle
I did send all the replies to her and here are her answers to the group:
BTW she is a awesome baker and candy maker. I wonder where the hell she got
that - certainly not from me.
Answers:
Ha-ha. Yes, you can tell him, it is an odd dish coming from a vegetarian... in
fact, I know the sauce is good, but have never actually tried my own dish. But,
considering it was one of 4 nominated from a pool of 15, I guess it turns out ok
:-)
Danielle
Please tell everyone they are awesome for answering!! And yes, I'll share, and
hopefully share the winning recipe next week. I think I will go ahead and make
it Friday, unbaked, ricotta drained well, and bake Saturday!! Thank you!!
I'll fill you in on where my recipe/technique ranked next week :-)
Danielle
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| Karen |
Joseph Littleshoes wrote:
> I wondered about that also, there are some very good veggie lasagne
> recipes out there, but in answer to the question, if it is all made only
> 1 day in advance spoilage will not be an issue and lasagne is one of
> those dishes that are better the next day than they are right out of the
> oven.
I read about lentil lasagna here on rfc and successfully made it after
that. It had cooked lentils, raw spinach and raw mushrooms (and cheese
and sauce).
Karen
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| sf |
Obiously you've given her your advice, here's mine: Bake (don't
brown), then reheat... tomato based lasagna and spaghetti only get
better when the flavors are given a chance to meld overnight!
What time is dinner?
```````````````````````````
On Tue, 19 Jul 2005 21:57:16 GMT, Dimitri wrote:
> The following came from Daughter # 2 ( the vegetarian).
>
> Your opinion please.
>
>
> Dad,
>
> For you or your food group:
>
> I am making a lasagna
<snip>
> Ideally, I would like to make it Friday instead of
> Saturday... so my question is this: To keep the flavor and consistency at its
> peak, do I (1) layer/arrange it all then stick in the fridge overnight to bake
> it on Saturday, (2) layer/arrange and bake it Friday, refrigerate over night the
> just bake to re-warm on Saturday before the contest, or (3) just do it all on
> Saturday?
>
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| Dimitri |
"sf" <sf@gmail.com> wrote in message
news:diatd19et38n5npvckadrp95b892po98i7@4ax.com...
> Obiously you've given her your advice, here's mine: Bake (don't
> brown), then reheat... tomato based lasagna and spaghetti only get
> better when the flavors are given a chance to meld overnight!
>
> What time is dinner?
Don't know - I'm not invited.
These are a bunch of fancy schmancy beach city crowd people.
:-)
Dimitri
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| tammym |
"Dimitri" <Dimitri_C@prodigy.net> wrote in message
news:4EyDe.657$1p6.288@newssvr31.news.prodigy.com...
>
> "sf" <sf@gmail.com> wrote in message
> news:diatd19et38n5npvckadrp95b892po98i7@4ax.com...
> > Obiously you've given her your advice, here's mine: Bake (don't
> > brown), then reheat... tomato based lasagna and spaghetti only get
> > better when the flavors are given a chance to meld overnight!
> >
> > What time is dinner?
>
>
> Don't know - I'm not invited.
>
> These are a bunch of fancy schmancy beach city crowd people.
>
> :-)
>
> Dimitri
Why, the little ingrate! ;-) Tell her she owes dad a special lasagne dinner
all his own!
By the way, I'm called #2 too. I call my mother DOM - dear old mom :-)
TammyM
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| Dimitri |
"tammym" <tdmcniff@ucdavis.edu> wrote in message
news:dbmge6$hlr$1@skeeter.ucdavis.edu...
> Why, the little ingrate! ;-) Tell her she owes dad a special lasagne dinner
> all his own!
>
> By the way, I'm called #2 too. I call my mother DOM - dear old mom :-)
>
> TammyM
I have 4 daughters - it's just easier.
And she's not an ingrate as a matter of fact but she has her own life and has
had her own life since leaving the nest. I'm just happy she shares part of it
with her family.
I am delighted to say she's smarter than DOD (Dear Old Dad) and quite successful
in whatever she attempts.
Dimitri (AKA proud Papa)
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| Curly Sue |
On Wed, 20 Jul 2005 10:55:44 -0400, Julia Altshuler
<jaltshuler@comcast.net> wrote:
>Jean B. wrote:
>
>> I had the same question. Then she is not a vegetarian, she just has
>> strong leanings in that direction.
>
>
>I'd go so far as to say that she's not a vegetarian; she just likes
>vegetables more than most other people. I once had an ad rep in my
>office when I was running my vegan catering business. She said that
>she'd been a vegetarian for 16 years. I told her how much I admired
>her, said that I'd been nearly vegetarian for as long but that I'd never
>been able to make the complete commitment, that I seemed to do better
>with a little meat. She accepted the compliment. We went on to chat
>about other things. The conversation turned to Thanksgiving when she
>was having 14 people over. I asked her how she handled the turkey
>substitution thing. She said that she was a vegetarian but that she
>always ate chicken and turkey. At first I was waiting for her to start
>laughing, but she was so perfectly serious that I couldn't say a word.
>
Even funnier... years ago a bunch of us at work were discussing
vegetarianism and one guy said, in all seriousness, "Hmmm, I'm pretty
much a vegetarian except for hot dogs."
I guess potato chips, cheese curls, and beer are vegetarian.
Depending on the brand of hot dogs he eats, he might have been closer
to being a complete vegetarian than he realized :>
Sue(tm)
Lead me not into temptation... I can find it myself!
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| TammyM |
On Wed, 20 Jul 2005 21:57:41 GMT, "Dimitri" <Dimitri_C@prodigy.net>
wrote:
>
>"tammym" <tdmcniff@ucdavis.edu> wrote in message
>news:dbmge6$hlr$1@skeeter.ucdavis.edu...
>
>
>
>> Why, the little ingrate! ;-) Tell her she owes dad a special lasagne dinner
>> all his own!
>>
>> By the way, I'm called #2 too. I call my mother DOM - dear old mom :-)
>>
>> TammyM
>
>I have 4 daughters - it's just easier.
>
>And she's not an ingrate as a matter of fact but she has her own life and has
>had her own life since leaving the nest. I'm just happy she shares part of it
>with her family.
>
>I am delighted to say she's smarter than DOD (Dear Old Dad) and quite successful
>in whatever she attempts.
>
>
>Dimitri (AKA proud Papa)
As well you should be. I called my pop DOD too :-)
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| Jean B. |
Julia Altshuler wrote:
> Jean B. wrote:
>
>> I had the same question. Then she is not a vegetarian, she just has
>> strong leanings in that direction.
>
>
>
> I'd go so far as to say that she's not a vegetarian; she just likes
> vegetables more than most other people. I once had an ad rep in my
> office when I was running my vegan catering business. She said that
> she'd been a vegetarian for 16 years. I told her how much I admired
> her, said that I'd been nearly vegetarian for as long but that I'd never
> been able to make the complete commitment, that I seemed to do better
> with a little meat. She accepted the compliment. We went on to chat
> about other things. The conversation turned to Thanksgiving when she
> was having 14 people over. I asked her how she handled the turkey
> substitution thing. She said that she was a vegetarian but that she
> always ate chicken and turkey. At first I was waiting for her to start
> laughing, but she was so perfectly serious that I couldn't say a word.
>
>
> --Lia
>
Bizarre. I have gone through such periods myself, but I have
never called myself a vegetarian.
--
Jean B.
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| Jean B. |
Curly Sue wrote:
> On Wed, 20 Jul 2005 10:55:44 -0400, Julia Altshuler
> <jaltshuler@comcast.net> wrote:
>
>
>>Jean B. wrote:
>>
>>
>>>I had the same question. Then she is not a vegetarian, she just has
>>>strong leanings in that direction.
>>
>>
>>I'd go so far as to say that she's not a vegetarian; she just likes
>>vegetables more than most other people. I once had an ad rep in my
>>office when I was running my vegan catering business. She said that
>>she'd been a vegetarian for 16 years. I told her how much I admired
>>her, said that I'd been nearly vegetarian for as long but that I'd never
>>been able to make the complete commitment, that I seemed to do better
>>with a little meat. She accepted the compliment. We went on to chat
>>about other things. The conversation turned to Thanksgiving when she
>>was having 14 people over. I asked her how she handled the turkey
>>substitution thing. She said that she was a vegetarian but that she
>>always ate chicken and turkey. At first I was waiting for her to start
>>laughing, but she was so perfectly serious that I couldn't say a word.
>>
>
> Even funnier... years ago a bunch of us at work were discussing
> vegetarianism and one guy said, in all seriousness, "Hmmm, I'm pretty
> much a vegetarian except for hot dogs."
>
> I guess potato chips, cheese curls, and beer are vegetarian.
> Depending on the brand of hot dogs he eats, he might have been closer
> to being a complete vegetarian than he realized :>
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
Oh ick--and funny. I am always reminded of a former coworker.
He went through a REAL vegetarian phase. He had a REAL snit
when he thought there was a speck of something or other in his
food. This was mostly funny because he later went back to his
omnivorous ways....
--
Jean B.
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