On Tue, 7 Feb 2017 12:30:24 -0800 (PST), "The Greatest!"
> wrote:
>Ophelia wrote:
>
>> "Brooklyn1" wrote in message
>> ...
>>
>> On Mon, 06 Feb 2017 14:22:33 -0500, Gary > wrote:
>>
>> >"U.S. Janet B." wrote:
>> >>
>> >> I'm making lasagna. I want to break down a full recipe into several
>> >> bread loaf pans. Do I want to bake the lasagnas first or should I
>> >> parchment and foil the pans, assemble the lasagna and freeze first?
>> >> Janet US
>> >
>> >For what it's worth, here's what I always do -
>> >
>> >My full recipe uses a 16 ounce box of lasagna noodles (cooked first)
>> >With all my fillings, it will fill a 9X13X2 baking dish to the top.
>> >Leftovers will fill one bread pan (I use pyrex glass bread pans)
>> >
>> >I cook the 9X13 pan right away. The bread pan, I cover with foil
>> >and freeze. It's never in the freezer too long though...no more
>> >than one month.
>> >
>> >Either way will give you the same good results.
>> >Cooking first and heating up later in microwave tastes like fresh.
>> >Saving one to cook later will just take a bit longer.
>> >
>> >Frozen cooked lasagna is fantastic no matter whether you cook it
>> >now or cook it later. Same taste. The frozen commercial lasagna's
>> >only taste bad and watery due to their cheap recipes.
>>
>> It's a no brainer, I'd definitely cook first. Cooking first takes
>> less freezer space, and some can be frozen in indivdual portions. By
>> cooking first reheating is easy and fast, can even use the nuker.
>> Since I grow a lot of veggies I always cook dishes first or I'd not
>> have enough room in my freezer. I'd not freeze an entire pan of
>> lasagna, I'd at least cut it in half (probably quarters), makes for
>> much easier freezer storage and more often than not I wouldn't want it
>> all at once. A point to consider is if a dish contains tomato sauce
>> don't store it in aluminum or the acid will eat the aluminum
>> (electrolytic effect) and make it taste awful, use plastic containers.
>> I never store/freeze anything in aluminum (or any metal), even non
>> acetic foods will eat aluminum, will just take longer.
>>
>> ==
>>
>> I cook lasagne in the slow cooker then I portion it up and freeze
>> separately. Heats beautifully in the microwave.
>
>
>I think I'll try that this weekend, Ms. O., I'm always looking for something new for work lunches. I usually make a big slow cooker of brown rice as my "base", then add various seasonings, veg, and meat as the week goes on. I am frankly a bit tired of brown rice, so I will do lasagne. I'll add a salad and it is a decent and healthy lunch...
>
>A number of workmates purchase lunch many days of the week, and of course these are the folks who usually complain about their "tight budget". For the price of one of their eight or ten dollar lunches, I can pretty near purchase the fixings for a whole week of lunches...
>
>Maybe once every two weeks I will purchase a lunch as a treat, there is a Belizean resto adjacent - IIRC Sheldon lived in Belize, he might be interested to take a gander here. There is a Belizean community here in Chicago:
>
>http://www.redzbze.com/
>
>"Featuring a unique Afro-Caribbean, Latin-influenced flare. These tasty palates are sure to please all taste buds. REDZ engages all of your senses with sultry foods, vibrant music and relaxing atmosphere. Come on in for a taste of Belize!
>
>Come and try our best selling lunch specials. It's a meal in a cup starting at just $4.00!
>
>Red snapper dinner...a must have. This dish is made fresh upon order. It can be fried or stewed however you want it.
>
>Enjoy our freshly baked coconut tarts, bun and meat pies; just a few of our tasty pastries..."
>
>Some pretty good reviews:
>
>https://www.yelp.com/biz/redz-belize...aurant-chicago
Belizen food is very tasty and easy to prepare. In Belize the main
event is fresh seafood rather than mammal meat... chicken is popular
too but fresh seafood rulz. I do a lot of belizean cooking but
unfortunately living here there is no fresh seafood... I'm wondering
where they find fresh conch in Chicago (conch is pronounced konk).
Along with fresh seafood there's a cornicopia of tropical fruit.
Tomorrow I'll be cooking a loin of pork as close to Belizean style as
I can, I won't be slow roasting it wrapped in banana leaves... I'll
have rice and beans too... sadly I've no cashew wine or sapote ice
cream.
https://en.wikipedia.org/wiki/Sapote
http://www.foodreference.com/html/art-sapote.html
https://www.hort.purdue.edu/newcrop/...apote_ars.html
>PS to Sheldon: the Belizean gals that work there are very sweet, and very nice looking...
>
>A greazy old fast food joint around the corner was recently taken over by some Middle Eastern folks, their food is primarily halal. It is also very cheap, e.g. a large -portioned lunch of two big pieces of chicken, curry rice, pita bread, and veg salad is around six bucks...it is good quality, one lunch is enough for two, I will try that soon, too...