On 3/9/2024 8:36 AM, Sqwertz wrote:
> 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

Perhaps not that brand and probably not in Pittsburgh. ;) Do you have
some evidence they weren't making Rum Raisin ice cream in 1962?

Jill

On 2024-03-09 8:36 a.m., Sqwertz wrote:
> 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?
>

I wasn't. Haagen Dazs started in the 1960s. It was not available around
here until much later. I don't know if or when they offered rum and
raisin. I just said that rum and raisin was a popular ice cream flavour
back then.

And wht you can't eat in a week, you freeze in chunks, then
vacuum pack.

https://i.postimg.cc/PxTMnkH6/Lasagna-Chunks.jpg

(more leftovers in the fridge).

-sw

On Fri, 8 Mar 2024 08:38:34 -0600, BryanGSimmons wrote:

> 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.

Barilla is good but too soft. I do miss the bite of the
frilly boiled noodles.

-sw

jmcquown wrote:
....
> 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.

that's been standard with us since i knew what it was.
it happened that Grandma did not always have Italian
sausage or ricotta available and just used what was
common so that is what Mom learned and came to expect.

i've had all sorts of different versions of lasagna
and enjoyed almost all of them.

if something makes it a bit too runny then using
less other liquids works fine. adjust as needed.

in recent years Mom is quite happy to use elbow
macaroni instead of the big flat noodles. fine with
me as long as the flavor is there.

songbird

On 2024-03-09 9:06 a.m., jmcquown wrote:
> On 3/9/2024 8:36 AM, Sqwertz wrote:
>> 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
>
> Perhaps not that brand and probably not in Pittsburgh. ;)  Do you have
> some evidence they weren't making Rum Raisin ice cream in 1962?
>
>

It definitely was not that brand here. It didn't exist around here. I
was just pointing out that rum and raisin seemed to be a popular icre
cream flavour at the time. I have not seen it available in stores for years.

On 3/9/2024 11:02 AM, Dave Smith wrote:
> On 2024-03-09 9:06 a.m., jmcquown wrote:
>> On 3/9/2024 8:36 AM, Sqwertz wrote:
>>> 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
>>
>> Perhaps not that brand and probably not in Pittsburgh. ;)  Do you have
>> some evidence they weren't making Rum Raisin ice cream in 1962?
>>
>>
>
> It definitely was not that brand here. It didn't exist around here. I
> was just pointing out that rum and raisin seemed to be a popular ice
> cream flavour at the time. I have not seen it available in stores for
> years.
>
>
I understood that, Dave. I don't go looking for ice cream on a regular
basis and have never looked for Rum Raisin regardless of brand. My
go-to ice cream has always been coffee. :)

Jill

On 3/9/2024 9:33 AM, songbird wrote:
> jmcquown wrote:
> ...
>> 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.
>
> that's been standard with us since i knew what it was.
> it happened that Grandma did not always have Italian
> sausage or ricotta available and just used what was
> common so that is what Mom learned and came to expect.
>
> i've had all sorts of different versions of lasagna
> and enjoyed almost all of them.
>
> if something makes it a bit too runny then using
> less other liquids works fine. adjust as needed.
>
> in recent years Mom is quite happy to use elbow
> macaroni instead of the big flat noodles. fine with
> me as long as the flavor is there.
>
>
> songbird

Elbow macaroni is not lasagna. More like beef-a-roni with cheese. :)

Jill

On 2024-03-09, Sqwertz <sqwertzme@gmail.compost> wrote:
> On 09 Mar 2024 11:09:57 GMT, Cindy Hamilton wrote:
>
>> Yet full-fat ricotta is not difficult to find. My Walmart-knockoff
>> grocery store carries it. As does Kroger. Aldi, too, apparently.
>
> What's Walmart knock-off? I think Walmart ripped off
> other stores formats (Meijers, Anbderson General Store, and

In fact, it is Meijers. They used to call themselves "Thrifty Acres";
we called it "Shifty Takers".

> I'm forgetting the third one...). Grocery + Hardware +
> Sporting Goods, etc...)

Can't help you. Maybe they never came here.

--
Cindy Hamilton

On 2024-03-09, Sqwertz <sqwertzme@gmail.compost> wrote:
> 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've never used "oven ready". The last few times I've used
fresh pasta sheets.

--
Cindy Hamilton

On 2024-03-09 11:50 a.m., jmcquown wrote:
> On 3/9/2024 11:02 AM, Dave Smith wrote:
>> On 2024-03-09 9:06 a.m., jmcquown wrote:

>> It definitely was not that brand here. It didn't exist around here. I
>> was just pointing out that rum and raisin seemed to be a popular ice
>> cream flavour at the time. I have not seen it available in stores for
>> years.
>>
>>
> I understood that, Dave.  I don't go looking for ice cream on a regular
> basis and have never looked for Rum Raisin regardless of brand.  My
> go-to ice cream has always been coffee. :)
>

Back when I used to make ice cream one of the best I made was coffee. I
used the standard ice cream base and added some instant espresso powder.
It was fantastic.

In article <usi54u$2bb3u$13@dont-email.me>,
j_mcquown@comcast.net says...
>
> On 3/9/2024 9:33 AM, songbird wrote:
> > jmcquown wrote:
> > ...
> >> 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.
> >
> > that's been standard with us since i knew what it was.
> > it happened that Grandma did not always have Italian
> > sausage or ricotta available and just used what was
> > common so that is what Mom learned and came to expect.
> >
> > i've had all sorts of different versions of lasagna
> > and enjoyed almost all of them.
> >
> > if something makes it a bit too runny then using
> > less other liquids works fine. adjust as needed.
> >
> > in recent years Mom is quite happy to use elbow
> > macaroni instead of the big flat noodles. fine with
> > me as long as the flavor is there.
> >
> >
> > songbird
>
> Elbow macaroni is not lasagna. More like beef-a-roni with cheese. :)
>
> Jill

(weirdly) his "lasagne" has no beef in it either.

Janet UK.

On 2024-03-09, Janet <nobody@home.com> wrote:
> In article <usi54u$2bb3u$13@dont-email.me>,
> j_mcquown@comcast.net says...
>>
>> On 3/9/2024 9:33 AM, songbird wrote:
>> > jmcquown wrote:
>> > ...
>> >> 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.
>> >
>> > that's been standard with us since i knew what it was.
>> > it happened that Grandma did not always have Italian
>> > sausage or ricotta available and just used what was
>> > common so that is what Mom learned and came to expect.
>> >
>> > i've had all sorts of different versions of lasagna
>> > and enjoyed almost all of them.
>> >
>> > if something makes it a bit too runny then using
>> > less other liquids works fine. adjust as needed.
>> >
>> > in recent years Mom is quite happy to use elbow
>> > macaroni instead of the big flat noodles. fine with
>> > me as long as the flavor is there.
>> >
>> >
>> > songbird
>>
>> Elbow macaroni is not lasagna. More like beef-a-roni with cheese. :)
>>
>> Jill
>
> (weirdly) his "lasagne" has no beef in it either.

It doesn't have to. There are other kinds than lasagna bolognese.

--
Cindy Hamilton

On 3/9/2024 8:09 AM, Sqwertz wrote:
> On Fri, 8 Mar 2024 08:38:34 -0600, BryanGSimmons wrote:
>
>> 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.
>
> Barilla is good but too soft. I do miss the bite of the
> frilly boiled noodles.
>
I haven't had a single noodle of any sort since early November.
>
> -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