Rocksolid Light - rec.food.cooking

Lasange Tonight

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by: Sqwertz - Fri, 8 Mar 2024 06:31 UTC

Cheese and dairy has been cheap lately. This motherfucker
weighed about 10 pounds. Didn't overflow one bit while it
cooked for 50 minutes at 370F.

2-lbs of whole milk riccotta
10 ounces of 4%+ Large Curd cottage cheese
8 ounces of provolone
4 ounces of Parmesan
6 ounces of some mexican cheese
54 ounces of ho made tomato sauce
21 ounces of mild Italian Snausage
2 ts of Italian seasoning
2 ts of garlic powder
2 ts finely crushed fennel
2 ts salt
12 sheets of Barilla "Oven Ready" lasagna pasta.
And some oil for the bottom layer.

https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

-sw

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by: Sqwertz - Fri, 8 Mar 2024 07:49 UTC

On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:

> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

Haagen Dazs Rum Raisin for dessert.

My mother (may she RIP) always insisted that Haagen Dazs Rum
Raisin existed in 1962 Pittsburgh but I still think she was
full of shit.

-sw

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by: Bruce - Fri, 8 Mar 2024 08:06 UTC

On Fri, 8 Mar 2024 01:49:42 -0600, Sqwertz <sqwertzme@gmail.compost>
wrote:

>On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:
>
>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>
>Haagen Dazs Rum Raisin for dessert.
>
>My mother (may she RIP) always insisted that Haagen Dazs Rum
>Raisin existed in 1962 Pittsburgh but I still think she was
>full of shit.

I don't mean to imply anything about your mother, but my artificially
intelligent friend says that Häagen-Dazs rum raisin ice cream was
introduced in 1973.

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From: esp@snet.xxx (Ed Pawlowski)
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Subject: Re: Lasange Tonight
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by: Ed Pawlowski - Fri, 8 Mar 2024 13:34 UTC

On 3/8/2024 1:31 AM, Sqwertz wrote:
> Cheese and dairy has been cheap lately. This motherfucker
> weighed about 10 pounds. Didn't overflow one bit while it
> cooked for 50 minutes at 370F.
>
> 2-lbs of whole milk riccotta
> 10 ounces of 4%+ Large Curd cottage cheese
> 8 ounces of provolone
> 4 ounces of Parmesan
> 6 ounces of some mexican cheese
> 54 ounces of ho made tomato sauce
> 21 ounces of mild Italian Snausage
> 2 ts of Italian seasoning
> 2 ts of garlic powder
> 2 ts finely crushed fennel
> 2 ts salt
> 12 sheets of Barilla "Oven Ready" lasagna pasta.
> And some oil for the bottom layer.
>
> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>
> -sw

Looks good. My wife just used ricotta, not cottage. but the rest
similar ingredients.

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by: Dave Smith - Fri, 8 Mar 2024 13:55 UTC

On 2024-03-08 1:31 a.m., Sqwertz wrote:
> Cheese and dairy has been cheap lately. This motherfucker
> weighed about 10 pounds. Didn't overflow one bit while it
> cooked for 50 minutes at 370F.
>
> 2-lbs of whole milk riccotta
> 10 ounces of 4%+ Large Curd cottage cheese
> 8 ounces of provolone
> 4 ounces of Parmesan
> 6 ounces of some mexican cheese
> 54 ounces of ho made tomato sauce
> 21 ounces of mild Italian Snausage
> 2 ts of Italian seasoning
> 2 ts of garlic powder
> 2 ts finely crushed fennel
> 2 ts salt
> 12 sheets of Barilla "Oven Ready" lasagna pasta.
> And some oil for the bottom layer.
>
> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>

Looks good. I like lasagna but with just the two of us here and my lack
of interest in leftovers I rarely make it. There is a place in Niagara
Falls that makes excellent cannelonni and lasagna and sell it for a very
attractive price. We keep some of each on hand and if we forget to get
something out of the freezer for dinner we can pop one of them into the
oven. They are delicious, and I can't make them for that price.

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by: Dave Smith - Fri, 8 Mar 2024 13:57 UTC

On 2024-03-08 2:49 a.m., Sqwertz wrote:
> On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:
>
>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>
> Haagen Dazs Rum Raisin for dessert.
>
> My mother (may she RIP) always insisted that Haagen Dazs Rum
> Raisin existed in 1962 Pittsburgh but I still think she was
> full of shit.
>

Why? I remember rum and raisin being quite popular back in those days.
Then is seemed to disappear for a while.

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by: BryanGSimmons - Fri, 8 Mar 2024 14:36 UTC

On 3/8/2024 1:49 AM, Sqwertz wrote:
> On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:
>
>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>
> Haagen Dazs Rum Raisin for dessert.
>
> My mother (may she RIP) always insisted that Haagen Dazs Rum
> Raisin existed in 1962 Pittsburgh but I still think she was
> full of shit.
>
In general, there is Haagen-Dazs, and there is inferior ice cream,
though ALDI's Specially Selected is pretty good.
>
> -sw

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

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by: BryanGSimmons - Fri, 8 Mar 2024 14:38 UTC

On 3/8/2024 12:31 AM, Sqwertz wrote:
> Cheese and dairy has been cheap lately. This motherfucker
> weighed about 10 pounds. Didn't overflow one bit while it
> cooked for 50 minutes at 370F.
>
> 2-lbs of whole milk riccotta
> 10 ounces of 4%+ Large Curd cottage cheese
> 8 ounces of provolone
> 4 ounces of Parmesan
> 6 ounces of some mexican cheese
> 54 ounces of ho made tomato sauce
> 21 ounces of mild Italian Snausage
> 2 ts of Italian seasoning
> 2 ts of garlic powder
> 2 ts finely crushed fennel
> 2 ts salt
> 12 sheets of Barilla "Oven Ready" lasagna pasta.
> And some oil for the bottom layer.
>
> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>
I wish that the oven ready lasagna noodles were as good as the ones you
have to boil, because they are so much easier.
>
> -sw

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

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by: Gary - Fri, 8 Mar 2024 14:52 UTC

On 3/8/2024 1:31 AM, Sqwertz wrote:
>
> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg

Looks really good and it's the perfect "cheese swamp" for my pal, Bruce. :)

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by: BryanGSimmons - Fri, 8 Mar 2024 15:25 UTC

On 3/8/2024 7:34 AM, Ed Pawlowski wrote:
> On 3/8/2024 1:31 AM, Sqwertz wrote:
>> Cheese and dairy has been cheap lately. This motherfucker
>> weighed about 10 pounds. Didn't overflow one bit while it
>> cooked for 50 minutes at 370F.
>>
>> 2-lbs of whole milk riccotta
>> 10 ounces of 4%+ Large Curd cottage cheese
>> 8 ounces of provolone
>> 4 ounces of Parmesan
>> 6 ounces of some mexican cheese
>> 54 ounces of ho made tomato sauce
>> 21 ounces of mild Italian Snausage
>> 2 ts of Italian seasoning
>> 2 ts of garlic powder
>> 2 ts finely crushed fennel
>> 2 ts salt
>> 12 sheets of Barilla "Oven Ready" lasagna pasta.
>> And some oil for the bottom layer.
>>
>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>
>> -sw
>
> Looks good. My wife just used ricotta, not cottage. but the rest
> similar ingredients.
>
I prefer only cottage cheese.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

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by: Cindy Hamilton - Fri, 8 Mar 2024 15:25 UTC

On 2024-03-08, BryanGSimmons <bryangsimmons@gmail.com> wrote:
> On 3/8/2024 1:49 AM, Sqwertz wrote:
>> On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:
>>
>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>
>> Haagen Dazs Rum Raisin for dessert.
>>
>> My mother (may she RIP) always insisted that Haagen Dazs Rum
>> Raisin existed in 1962 Pittsburgh but I still think she was
>> full of shit.
> >
> In general, there is Haagen-Dazs, and there is inferior ice cream,
> though ALDI's Specially Selected is pretty good.

And there is ice cream that you buy at the creamery rather than
the grocery store.

--
Cindy Hamilton

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by: Ed P - Fri, 8 Mar 2024 17:55 UTC

On 3/8/2024 10:25 AM, BryanGSimmons wrote:
> On 3/8/2024 7:34 AM, Ed Pawlowski wrote:
>> On 3/8/2024 1:31 AM, Sqwertz wrote:
>>> Cheese and dairy has been cheap lately. This motherfucker
>>> weighed about 10 pounds. Didn't overflow one bit while it
>>> cooked for 50 minutes at 370F.
>>>
>>> 2-lbs of whole milk riccotta
>>> 10 ounces of 4%+ Large Curd cottage cheese
>>> 8 ounces of provolone
>>> 4 ounces of Parmesan
>>> 6 ounces of some mexican cheese
>>> 54 ounces of ho made tomato sauce
>>> 21 ounces of mild Italian Snausage
>>> 2 ts of Italian seasoning
>>> 2 ts of garlic powder
>>> 2 ts finely crushed fennel
>>> 2 ts salt
>>> 12 sheets of Barilla "Oven Ready" lasagna pasta.
>>> And some oil for the bottom layer.
>>>
>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>>
>>> -sw
>>
>> Looks good. My wife just used ricotta, not cottage. but the rest
>> similar ingredients.
> >
> I prefer only cottage cheese.
>
That takes it from an Italian dish to a Weight Watchers special.

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by: Bruce - Fri, 8 Mar 2024 18:36 UTC

On Fri, 8 Mar 2024 09:52:23 -0500, Gary <g.majors@att.net> wrote:

>On 3/8/2024 1:31 AM, Sqwertz wrote:
>>
>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>
>Looks really good and it's the perfect "cheese swamp" for my pal, Bruce. :)

Yes, another deadly creation by Saturated Steve Wertz! He's already
preparing his next health update.

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by: Cindy Hamilton - Fri, 8 Mar 2024 19:20 UTC

On 2024-03-08, Ed P <esp@snet.xxx> wrote:
> On 3/8/2024 10:25 AM, BryanGSimmons wrote:
>> On 3/8/2024 7:34 AM, Ed Pawlowski wrote:
>>> On 3/8/2024 1:31 AM, Sqwertz wrote:
>>>> Cheese and dairy has been cheap lately. This motherfucker
>>>> weighed about 10 pounds. Didn't overflow one bit while it
>>>> cooked for 50 minutes at 370F.
>>>>
>>>> 2-lbs of whole milk riccotta
>>>> 10 ounces of 4%+ Large Curd cottage cheese
>>>> 8 ounces of provolone
>>>> 4 ounces of Parmesan
>>>> 6 ounces of some mexican cheese
>>>> 54 ounces of ho made tomato sauce
>>>> 21 ounces of mild Italian Snausage
>>>> 2 ts of Italian seasoning
>>>> 2 ts of garlic powder
>>>> 2 ts finely crushed fennel
>>>> 2 ts salt
>>>> 12 sheets of Barilla "Oven Ready" lasagna pasta.
>>>> And some oil for the bottom layer.
>>>>
>>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>>>
>>>> -sw
>>>
>>> Looks good. My wife just used ricotta, not cottage. but the rest
>>> similar ingredients.
>> >
>> I prefer only cottage cheese.
>>
> That takes it from an Italian dish to a Weight Watchers special.

We used cottage cheese back in the 1970s when we couldn't get
ricotta. It's really too wet for lasagna.

--
Cindy Hamilton

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by: jmcquown - Fri, 8 Mar 2024 20:10 UTC

On 3/8/2024 12:55 PM, Ed P wrote:
> On 3/8/2024 10:25 AM, BryanGSimmons wrote:
>> On 3/8/2024 7:34 AM, Ed Pawlowski wrote:
>>> On 3/8/2024 1:31 AM, Sqwertz wrote:
>>>> Cheese and dairy has been cheap lately. This motherfucker
>>>> weighed about 10 pounds. Didn't overflow one bit while it
>>>> cooked for 50 minutes at 370F.
>>>>
>>>> 2-lbs of whole milk riccotta
>>>> 10 ounces of 4%+ Large Curd cottage cheese
>>>> 8 ounces of provolone
>>>> 4 ounces of Parmesan
>>>> 6 ounces of some mexican cheese
>>>> 54 ounces of ho made tomato sauce
>>>> 21 ounces of mild Italian Snausage
>>>> 2 ts of Italian seasoning
>>>> 2 ts of garlic powder
>>>> 2 ts finely crushed fennel
>>>> 2 ts salt
>>>> 12 sheets of Barilla "Oven Ready" lasagna pasta.
>>>> And some oil for the bottom layer.
>>>>
>>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>>>
>>>> -sw
>>>
>>> Looks good. My wife just used ricotta, not cottage. but the rest
>>> similar ingredients.
>> >
>> I prefer only cottage cheese.
>>
> That takes it from an Italian dish to a Weight Watchers special.

My mother used cottage cheese but that was likely because she got her
recipe from a 1950's Betty Crocker cookbook. No Italian sausage in
there, either, it was ground beef.

Jill

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by: jmcquown - Fri, 8 Mar 2024 20:13 UTC

On 3/8/2024 2:20 PM, Cindy Hamilton wrote:
> On 2024-03-08, Ed P <esp@snet.xxx> wrote:
>> On 3/8/2024 10:25 AM, BryanGSimmons wrote:
>>> On 3/8/2024 7:34 AM, Ed Pawlowski wrote:
>>>> On 3/8/2024 1:31 AM, Sqwertz wrote:
>>>>> Cheese and dairy has been cheap lately. This motherfucker
>>>>> weighed about 10 pounds. Didn't overflow one bit while it
>>>>> cooked for 50 minutes at 370F.
>>>>>
>>>>> 2-lbs of whole milk riccotta
>>>>> 10 ounces of 4%+ Large Curd cottage cheese
>>>>> 8 ounces of provolone
>>>>> 4 ounces of Parmesan
>>>>> 6 ounces of some mexican cheese
>>>>> 54 ounces of ho made tomato sauce
>>>>> 21 ounces of mild Italian Snausage
>>>>> 2 ts of Italian seasoning
>>>>> 2 ts of garlic powder
>>>>> 2 ts finely crushed fennel
>>>>> 2 ts salt
>>>>> 12 sheets of Barilla "Oven Ready" lasagna pasta.
>>>>> And some oil for the bottom layer.
>>>>>
>>>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>>>>
>>>>> -sw
>>>>
>>>> Looks good. My wife just used ricotta, not cottage. but the rest
>>>> similar ingredients.
>>> >
>>> I prefer only cottage cheese.
>>>
>> That takes it from an Italian dish to a Weight Watchers special.
>
> We used cottage cheese back in the 1970s when we couldn't get
> ricotta. It's really too wet for lasagna.
>
Cottage cheese definitely needs to be well drained well for lasagna,
that's for sure. But yes, when my mother learned how to make lasagna
she likely couldn't find ricotta and I doubt the 1950's Betty Crocker
cookbook bothered to mention it. I couldn't find ricotta cheese until
the 1980's.

Jill

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by: Ed P - Fri, 8 Mar 2024 22:08 UTC

On 3/8/2024 3:13 PM, jmcquown wrote:
> On 3/8/2024 2:20 PM, Cindy Hamilton wrote:
>> On 2024-03-08, Ed P <esp@snet.xxx> wrote:
>>> On 3/8/2024 10:25 AM, BryanGSimmons wrote:
>>>> On 3/8/2024 7:34 AM, Ed Pawlowski wrote:
>>>>> On 3/8/2024 1:31 AM, Sqwertz wrote:
>>>>>> Cheese and dairy has been cheap lately. This motherfucker
>>>>>> weighed about 10 pounds. Didn't overflow one bit while it
>>>>>> cooked for 50 minutes at 370F.
>>>>>>
>>>>>> 2-lbs of whole milk riccotta
>>>>>> 10 ounces of 4%+ Large Curd cottage cheese
>>>>>> 8 ounces of provolone
>>>>>> 4 ounces of Parmesan
>>>>>> 6 ounces of some mexican cheese
>>>>>> 54 ounces of ho made tomato sauce
>>>>>> 21 ounces of mild Italian Snausage
>>>>>> 2 ts of Italian seasoning
>>>>>> 2 ts of garlic powder
>>>>>> 2 ts finely crushed fennel
>>>>>> 2 ts salt
>>>>>> 12 sheets of Barilla "Oven Ready" lasagna pasta.
>>>>>> And some oil for the bottom layer.
>>>>>>
>>>>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>>>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>>>>>
>>>>>> -sw
>>>>>
>>>>> Looks good. My wife just used ricotta, not cottage. but the rest
>>>>> similar ingredients.
>>>> >
>>>> I prefer only cottage cheese.
>>>>
>>> That takes it from an Italian dish to a Weight Watchers special.
>>
>> We used cottage cheese back in the 1970s when we couldn't get
>> ricotta. It's really too wet for lasagna.
>>
> Cottage cheese definitely needs to be well drained well for lasagna,
> that's for sure. But yes, when my mother learned how to make lasagna
> she likely couldn't find ricotta and I doubt the 1950's Betty Crocker
> cookbook bothered to mention it. I couldn't find ricotta cheese until
> the 1980's.
>
> Jill

That could be in some places. Philadelphia had a couple of Italian
neighborhoods so that sort of thing was in demand.

I go to an Italian store in St. Pete but one of the items I buy is a
Pinot Grigio and Fig cheese spread that comes from a store in Philly.

I've not been there for years but it was fantastic. Want a rabbit?
Chicken? pick it out and come back in 15 minutes and it will be ready
to take home.

https://italianmarketphilly.org/

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by: BryanGSimmons - Sat, 9 Mar 2024 00:01 UTC

On 3/8/2024 11:55 AM, Ed P wrote:
> On 3/8/2024 10:25 AM, BryanGSimmons wrote:
>> On 3/8/2024 7:34 AM, Ed Pawlowski wrote:
>>> On 3/8/2024 1:31 AM, Sqwertz wrote:
>>>> Cheese and dairy has been cheap lately. This motherfucker
>>>> weighed about 10 pounds. Didn't overflow one bit while it
>>>> cooked for 50 minutes at 370F.
>>>>
>>>> 2-lbs of whole milk riccotta
>>>> 10 ounces of 4%+ Large Curd cottage cheese
>>>> 8 ounces of provolone
>>>> 4 ounces of Parmesan
>>>> 6 ounces of some mexican cheese
>>>> 54 ounces of ho made tomato sauce
>>>> 21 ounces of mild Italian Snausage
>>>> 2 ts of Italian seasoning
>>>> 2 ts of garlic powder
>>>> 2 ts finely crushed fennel
>>>> 2 ts salt
>>>> 12 sheets of Barilla "Oven Ready" lasagna pasta.
>>>> And some oil for the bottom layer.
>>>>
>>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>>>
>>>> -sw
>>>
>>> Looks good. My wife just used ricotta, not cottage. but the rest
>>> similar ingredients.
>> >
>> I prefer only cottage cheese.
>>
> That takes it from an Italian dish to a Weight Watchers special.
>
Most ricotta is not full fat. I only buy full fat cottage cheese.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

Re: Lasange Tonight

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From: j_mcquown@comcast.net (jmcquown)
Newsgroups: rec.food.cooking
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by: jmcquown - Sat, 9 Mar 2024 00:12 UTC

On 3/8/2024 5:08 PM, Ed P wrote:
> On 3/8/2024 3:13 PM, jmcquown wrote:
>> On 3/8/2024 2:20 PM, Cindy Hamilton wrote:
>>> On 2024-03-08, Ed P <esp@snet.xxx> wrote:
>>>> On 3/8/2024 10:25 AM, BryanGSimmons wrote:
>>>>> On 3/8/2024 7:34 AM, Ed Pawlowski wrote:
>>>>>> On 3/8/2024 1:31 AM, Sqwertz wrote:
>>>>>>> Cheese and dairy has been cheap lately. This motherfucker
>>>>>>> weighed about 10 pounds. Didn't overflow one bit while it
>>>>>>> cooked for 50 minutes at 370F.
>>>>>>>
>>>>>>> 2-lbs of whole milk riccotta
>>>>>>> 10 ounces of 4%+ Large Curd cottage cheese
>>>>>>> 8 ounces of provolone
>>>>>>> 4 ounces of Parmesan
>>>>>>> 6 ounces of some mexican cheese
>>>>>>> 54 ounces of ho made tomato sauce
>>>>>>> 21 ounces of mild Italian Snausage
>>>>>>> 2 ts of Italian seasoning
>>>>>>> 2 ts of garlic powder
>>>>>>> 2 ts finely crushed fennel
>>>>>>> 2 ts salt
>>>>>>> 12 sheets of Barilla "Oven Ready" lasagna pasta.
>>>>>>> And some oil for the bottom layer.
>>>>>>>
>>>>>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>>>>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>>>>>>
>>>>>>> -sw
>>>>>>
>>>>>> Looks good. My wife just used ricotta, not cottage. but the rest
>>>>>> similar ingredients.
>>>>> >
>>>>> I prefer only cottage cheese.
>>>>>
>>>> That takes it from an Italian dish to a Weight Watchers special.
>>>
>>> We used cottage cheese back in the 1970s when we couldn't get
>>> ricotta. It's really too wet for lasagna.
>>>
>> Cottage cheese definitely needs to be well drained well for lasagna,
>> that's for sure. But yes, when my mother learned how to make lasagna
>> she likely couldn't find ricotta and I doubt the 1950's Betty Crocker
>> cookbook bothered to mention it. I couldn't find ricotta cheese until
>> the 1980's.
>>
>> Jill
>
> That could be in some places. Philadelphia had a couple of Italian
> neighborhoods so that sort of thing was in demand.
>
> I go to an Italian store in St. Pete but one of the items I buy is a
> Pinot Grigio and Fig cheese spread that comes from a store in Philly.
>
> I've not been there for years but it was fantastic. Want a rabbit?
> Chicken? pick it out and come back in 15 minutes and it will be ready
> to take home.
>
> https://italianmarketphilly.org/
>
Nice! My parents grew up in a very small village in Ohio where there
was only one tiny grocery store. Later when Dad was a Marine they were
transferred all over the place and Mom shopped at the military
commissary which also likely did not carry things like ricotta. Nor
would my mother have thought to look for it since Betty Crocker didn't
mention it. ;)

Jill

Re: Lasange Tonight

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From: Hank@nospam.invalid (Hank Rogers)
Newsgroups: rec.food.cooking
Subject: Re: Lasange Tonight
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by: Hank Rogers - Sat, 9 Mar 2024 00:22 UTC

jmcquown wrote:
> On 3/8/2024 5:08 PM, Ed P wrote:
>> On 3/8/2024 3:13 PM, jmcquown wrote:
>>> On 3/8/2024 2:20 PM, Cindy Hamilton wrote:
>>>> On 2024-03-08, Ed P <esp@snet.xxx> wrote:
>>>>> On 3/8/2024 10:25 AM, BryanGSimmons wrote:
>>>>>> On 3/8/2024 7:34 AM, Ed Pawlowski wrote:
>>>>>>> On 3/8/2024 1:31 AM, Sqwertz wrote:
>>>>>>>> Cheese and dairy has been cheap lately.Â This motherfucker
>>>>>>>> weighed about 10 pounds. Didn't overflow one bit while it
>>>>>>>> cooked for 50 minutes at 370F.
>>>>>>>>
>>>>>>>> 2-lbs of whole milk riccotta
>>>>>>>> 10 ounces of 4%+ Large Curd cottage cheese
>>>>>>>> 8 ounces of provolone
>>>>>>>> 4 ounces of Parmesan
>>>>>>>> 6 ounces of some mexican cheese
>>>>>>>> 54 ounces of ho made tomato sauce
>>>>>>>> 21 ounces of mild Italian Snausage
>>>>>>>> 2 ts of Italian seasoning
>>>>>>>> 2 ts of garlic powder
>>>>>>>> 2 ts finely crushed fennel
>>>>>>>> 2 ts salt
>>>>>>>> 12 sheets of Barilla "Oven Ready" lasagna pasta.
>>>>>>>> And some oil for the bottom layer.
>>>>>>>>
>>>>>>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>>>>>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>>>>>>>
>>>>>>>> -sw
>>>>>>>
>>>>>>> Looks good.Â My wife just used ricotta, not cottage. but the rest
>>>>>>> similar ingredients.
>>>>>> Â >
>>>>>> I prefer only cottage cheese.
>>>>>>
>>>>> That takes it from an Italian dish to a Weight Watchers special.
>>>>
>>>> We used cottage cheese back in the 1970s when we couldn't get
>>>> ricotta.Â It's really too wet for lasagna.
>>>>
>>> Cottage cheese definitely needs to be well drained well for lasagna,
>>> that's for sure.Â But yes, when my mother learned how to make lasagna
>>> she likely couldn't find ricotta and I doubt the 1950's Betty Crocker
>>> cookbook bothered to mention it.Â I couldn't find ricotta cheese until
>>> the 1980's.
>>>
>>> Jill
>>
>> That could be in some places.Â Philadelphia had a couple of Italian
>> neighborhoods so that sort of thing was in demand.
>>
>> I go to an Italian store in St. Pete but one of the items I buy is a
>> Pinot Grigio and Fig cheese spread that comes from a store in Philly.
>>
>> I've not been there for years but it was fantastic.Â Want a rabbit?
>> Chicken?Â pick it out and come back in 15 minutes and it will be ready
>> to take home.
>>
>> https://italianmarketphilly.org/
>>
> Nice! My parents grew up in a very small village in Ohio where there was
> only one tiny grocery store. Later when Dad was a Marine they were
> transferred all over the place and Mom shopped at the military commissary
> which also likely did not carry things like ricotta. Nor would my mother
> have thought to look for it since Betty Crocker didn't mention it. ;)
>
> Jill

I hear violins playing, your majesty. You overcame the poor background and
became what you are, your majesty. I'm so proud of your highness!

Rags to royal riches.

Re: Lasange Tonight

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by: Alex - Sat, 9 Mar 2024 04:19 UTC

Sqwertz wrote:
> Cheese and dairy has been cheap lately. This motherfucker
> weighed about 10 pounds. Didn't overflow one bit while it
> cooked for 50 minutes at 370F.
>
> 2-lbs of whole milk riccotta
> 10 ounces of 4%+ Large Curd cottage cheese
> 8 ounces of provolone
> 4 ounces of Parmesan
> 6 ounces of some mexican cheese
> 54 ounces of ho made tomato sauce
> 21 ounces of mild Italian Snausage
> 2 ts of Italian seasoning
> 2 ts of garlic powder
> 2 ts finely crushed fennel
> 2 ts salt
> 12 sheets of Barilla "Oven Ready" lasagna pasta.
> And some oil for the bottom layer.
>
> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>
> -sw

My mother used to make lasagna with cottage cheese. I was never a fan.
Your heavy ricotta/cottage cheese ratio probably works very well.

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by: Cindy Hamilton - Sat, 9 Mar 2024 11:09 UTC

On 2024-03-09, BryanGSimmons <bryangsimmons@gmail.com> wrote:
> On 3/8/2024 11:55 AM, Ed P wrote:
>> On 3/8/2024 10:25 AM, BryanGSimmons wrote:
>>> On 3/8/2024 7:34 AM, Ed Pawlowski wrote:
>>>> On 3/8/2024 1:31 AM, Sqwertz wrote:
>>>>> Cheese and dairy has been cheap lately. This motherfucker
>>>>> weighed about 10 pounds. Didn't overflow one bit while it
>>>>> cooked for 50 minutes at 370F.
>>>>>
>>>>> 2-lbs of whole milk riccotta
>>>>> 10 ounces of 4%+ Large Curd cottage cheese
>>>>> 8 ounces of provolone
>>>>> 4 ounces of Parmesan
>>>>> 6 ounces of some mexican cheese
>>>>> 54 ounces of ho made tomato sauce
>>>>> 21 ounces of mild Italian Snausage
>>>>> 2 ts of Italian seasoning
>>>>> 2 ts of garlic powder
>>>>> 2 ts finely crushed fennel
>>>>> 2 ts salt
>>>>> 12 sheets of Barilla "Oven Ready" lasagna pasta.
>>>>> And some oil for the bottom layer.
>>>>>
>>>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>>>>
>>>>> -sw
>>>>
>>>> Looks good. My wife just used ricotta, not cottage. but the rest
>>>> similar ingredients.
>>> >
>>> I prefer only cottage cheese.
>>>
>> That takes it from an Italian dish to a Weight Watchers special.
> >
> Most ricotta is not full fat. I only buy full fat cottage cheese.

Yet full-fat ricotta is not difficult to find. My Walmart-knockoff
grocery store carries it. As does Kroger. Aldi, too, apparently.

--
Cindy Hamilton

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by: Sqwertz - Sat, 9 Mar 2024 13:36 UTC

On Fri, 8 Mar 2024
> On 2024-03-08 2:49 a.m., Sqwertz wrote:
>> On Fri, 8 Mar 2024 00:31:14 -0600, Sqwertz wrote:
>>
>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>> 08:57:08 -0500, Dave Smith wrote:

>> Haagen Dazs Rum Raisin for dessert.
>>
>> My mother (may she RIP) always insisted that Haagen Dazs Rum
>> Raisin existed in 1962 Pittsburgh but I still think she was
>> full of shit.
>
> Why? I remember rum and raisin being quite popular back in those days.
> Then is seemed to disappear for a while.

So, you were buying and eating Haagen Dazs Rum Raisin Ice
Cream in 1962?

-sw

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by: Sqwertz - Sat, 9 Mar 2024 13:49 UTC

On 08 Mar 2024 19:20:04 GMT, Cindy Hamilton wrote:

> On 2024-03-08, Ed P <esp@snet.xxx> wrote:
>> On 3/8/2024 10:25 AM, BryanGSimmons wrote:
>>> On 3/8/2024 7:34 AM, Ed Pawlowski wrote:
>>>> On 3/8/2024 1:31 AM, Sqwertz wrote:
>>>>> Cheese and dairy has been cheap lately. This motherfucker
>>>>> weighed about 10 pounds. Didn't overflow one bit while it
>>>>> cooked for 50 minutes at 370F.
>>>>>
>>>>> 2-lbs of whole milk riccotta
>>>>> 10 ounces of 4%+ Large Curd cottage cheese
>>>>> 8 ounces of provolone
>>>>> 4 ounces of Parmesan
>>>>> 6 ounces of some mexican cheese
>>>>> 54 ounces of ho made tomato sauce
>>>>> 21 ounces of mild Italian Snausage
>>>>> 2 ts of Italian seasoning
>>>>> 2 ts of garlic powder
>>>>> 2 ts finely crushed fennel
>>>>> 2 ts salt
>>>>> 12 sheets of Barilla "Oven Ready" lasagna pasta.
>>>>> And some oil for the bottom layer.
>>>>>
>>>>> https://i.postimg.cc/JzTKf55f/Lasagna-WHole-Cooked.jpg
>>>>> https://i.postimg.cc/R0NG4JPN/Lasange-Plated-w-Bread.jpg
>>>>>
>>>>> -sw
>>>>
>>>> Looks good. My wife just used ricotta, not cottage. but the rest
>>>> similar ingredients.
>>> >
>>> I prefer only cottage cheese.
>>>
>> That takes it from an Italian dish to a Weight Watchers special.
>
> We used cottage cheese back in the 1970s when we couldn't get
> ricotta. It's really too wet for lasagna.

Not when you're using those "oven ready" noodles. You can
also drain it.

I like the texture it adds over just plain ricotta which is
pure mush. I used 3 parts whole milk ricotta to 1 part full
fat large curd cottage cheese.

-sw

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From: sqwertzme@gmail.compost (Sqwertz)
Subject: Re: Lasange Tonight
Newsgroups: rec.food.cooking
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Date: Sat, 9 Mar 2024 07:54:26 -0600
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by: Sqwertz - Sat, 9 Mar 2024 13:54 UTC

Which is worse: ignorance or apathy? Who knows? Who cares?

interests / rec.food.cooking / Lasange Tonight

Subject	Author
Lasange Tonight	Sqwertz
Re: Lasange Tonight	Sqwertz
Re: Lasange Tonight	Bruce
Re: Lasange Tonight	Dave Smith
Re: Lasange Tonight	Sqwertz
Re: Lasange Tonight	jmcquown
Re: Lasange Tonight	Dave Smith
Re: Lasange Tonight	jmcquown
Re: Lasange Tonight	Dave Smith
Re: Lasange Tonight	Dave Smith
Re: Lasange Tonight	BryanGSimmons
Re: Lasange Tonight	Cindy Hamilton
Re: Lasange Tonight	Ed Pawlowski
Re: Lasange Tonight	BryanGSimmons
Re: Lasange Tonight	Ed P
Re: Lasange Tonight	Cindy Hamilton
Re: Lasange Tonight	jmcquown
Re: Lasange Tonight	Ed P
Re: Lasange Tonight	jmcquown
Re: Lasange Tonight	Hank Rogers
Re: Lasange Tonight	Sqwertz
Re: Lasange Tonight	Cindy Hamilton
Re: Lasange Tonight	jmcquown
Re: Lasange Tonight	songbird
Re: Lasange Tonight	jmcquown
Re: Lasange Tonight	Janet
Re: Lasange Tonight	Cindy Hamilton
Re: Lasange Tonight	BryanGSimmons
Re: Lasange Tonight	Cindy Hamilton
Re: Lasange Tonight	Sqwertz
Re: Lasange Tonight	Cindy Hamilton
Re: Lasange Tonight	Dave Smith
Re: Lasange Tonight	BryanGSimmons
Re: Lasange Tonight	Sqwertz
Re: Lasange Tonight	BryanGSimmons
Re: Lasange Tonight	Gary
Re: Lasange Tonight	Bruce
Re: Lasange Tonight	Alex
Re: Lasange Tonight	Sqwertz