I made a lasagna yesterday, using up some things. Only thing I had to buy
was a zucchini and I could have done without that but I like it in there.
Alas, I had no mozzarella except for a package of string cheese. I opted
not to use that. I browned a pound of organic, grass fed ground beef with a
yellow onion, red bell pepper, green bell pepper and the zucchini, all of
which had been chopped. Sauce was a combination of crushed tomatoes and
tomato sauce with a little Italian seasoning added. I can't remember the
brand name of the pasta. They were small, dried sheets of whole wheat. Said
no boiling required but that never seems to work for me. I dropped them
briefly in boiling water.

To layer, I started with plain sauce on the bottom of the baking dish then
pasta, added the meat/veg mixture with more sauce mixed in. Repeat, then
more pasta then plain sauce on top, making sure that it was well covered.
Everything was already hot so it didn't need long in the oven. Just heated
though. I did have some Provolone and Parmesan so I put that on top of my
husband's portion, then just put it in the microwave briefly to melt the
cheese.

I had the lasagna again today and it was even better. There is just one
portion left. Wish I could remember where I bought that pasta. I really
like that the sheets are small and it is a small box. So I didn't wind up
with a huge amount of lasagna.

Tonight I used up that apple cake mix that I bought at the closing Safeway.
I had some apples to use up. It called for 2 cups of those, chopped, and two
eggs. No added fat or liquid and the pan was not to be greased. Topped it
with a little bit of vanilla/cinnamon icing.

And now I am prepping for baked beans. I woke up in the middle of the night
with a severe craving for them and decided that would be better for me to
make than the bean soup. The house just smells wonderful!

"Julie Bove" > wrote in
:

> I can't remember the
> brand name of the pasta. They were small, dried sheets of whole wheat.
> Said no boiling required but that never seems to work for me. I
> dropped them briefly in boiling water.
>

I use either whole grain or regular and I never boil. Never tried whole
wheat. In fact, I can't recall ever seeing whole wheat lasagna pasta on the
shelf.

--
You know it's time to clean the refrigerator
when something closes the door from the inside.

Sqwertz wrote:
> On Thu, 7 Jan 2016 20:42:00 -0800, Julie Bove wrote:
>
>> I can't remember the brand name of the pasta....
>> Wish I could remember where I bought that pasta.
>
> You seem to have a problem remembering things.
You have problems being a woman stalker.

Guess which is worse, you refuse.

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++

On 8 Jan 2016 16:27:22 GMT, KenK > wrote:
>
> "Julie Bove" > wrote in
> :
>
> > I can't remember the
> > brand name of the pasta. They were small, dried sheets of whole wheat.
> > Said no boiling required but that never seems to work for me. I
> > dropped them briefly in boiling water.
> >
>
> I use either whole grain or regular and I never boil. Never tried whole
> wheat. In fact, I can't recall ever seeing whole wheat lasagna pasta on the
> shelf.

Me either, but I do see it on Amazon and we know she internet shops.
<http://www.amazon.com/dp/B001UUNDOE/...sl_821a6ka6c_b

A long time ago, people where talking here about using regular lasagna
noodles as no boil and said they made their sauce more liquid to cook
them. I do that for regular no boil (Barilla). Not soupy, just a
little looser than I would otherwise and it turns out just fine.
Julie would probably have better luck with the whole wheat if she
increased the liquid and allowed it to cook a bit longer. Personally,
the thought of whole wheat lasagna noodles doesn't appeal to me, so
I'll never put theory into practice.

--

sf

Sqwertz wrote:
> I use a lot of their products.

DROP ****ING DEAD YOU MISOGYNIST!

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++

On 2016-01-08 12:13 PM, sf wrote:

> A long time ago, people where talking here about using regular lasagna
> noodles as no boil and said they made their sauce more liquid to cook
> them. I do that for regular no boil (Barilla). Not soupy, just a
> little looser than I would otherwise and it turns out just fine.
> Julie would probably have better luck with the whole wheat if she
> increased the liquid and allowed it to cook a bit longer. Personally,
> the thought of whole wheat lasagna noodles doesn't appeal to me, so
> I'll never put theory into practice.
>


Catelli makes "Smart Pasta" that is made partially with whole wheat and
it is pretty good. I have been using it for about 5 years.

Barilla whole grain pasta used to be 51% whole grain but is 100% now and tastes about the same as before.

On 1/8/2016 10:03 AM, Sqwertz wrote:
> Looks like it was Delallo brand.
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!

On 1/8/2016 10:00 AM, Sqwertz wrote:
> Once you know the brand name it would
> be fairly easy to find again.
>
> -sw
You criminally STALK and ABUSE women, you sick little dwarfy man!

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!

On 08/01/2016 9:27 AM, KenK wrote:
> "Julie Bove" > wrote in
> :
>
>> I can't remember the
>> brand name of the pasta. They were small, dried sheets of whole wheat.
>> Said no boiling required but that never seems to work for me. I
>> dropped them briefly in boiling water.
>>
>
> I use either whole grain or regular and I never boil. Never tried whole
> wheat. In fact, I can't recall ever seeing whole wheat lasagna pasta on the
> shelf.
>
Ever since discovering "Divella" oven-ready lasagna sheets in an Italian
store some years ago, I have not bothered with conventional ones. I
don't make the ragu more liquid either, although do use more bechamel.
Graham

On Fri, 8 Jan 2016 12:24:45 -0500, Dave Smith
> wrote:

> On 2016-01-08 12:13 PM, sf wrote:
>
> > A long time ago, people where talking here about using regular lasagna
> > noodles as no boil and said they made their sauce more liquid to cook
> > them. I do that for regular no boil (Barilla). Not soupy, just a
> > little looser than I would otherwise and it turns out just fine.
> > Julie would probably have better luck with the whole wheat if she
> > increased the liquid and allowed it to cook a bit longer. Personally,
> > the thought of whole wheat lasagna noodles doesn't appeal to me, so
> > I'll never put theory into practice.
> >
>
>
> Catelli makes "Smart Pasta" that is made partially with whole wheat and
> it is pretty good. I have been using it for about 5 years.

Which is yet another brand I've never heard of and won't be buying via
Amazon.

--

sf

Sounds like you enjoyed it, Julie, but what happened to the usual layer
Of ricotta, eggs and Parmesan? I can't recall, maybe you can't eat dairy?

Anyway, good for you.

N.

"Julie Bove" > wrote in message
...
>I made a lasagna yesterday, using up some things. Only thing I had to buy
>was a zucchini and I could have done without that but I like it in there.
>Alas, I had no mozzarella except for a package of string cheese. I opted
>not to use that. I browned a pound of organic, grass fed ground beef with
>a yellow onion, red bell pepper, green bell pepper and the zucchini, all of
>which had been chopped. Sauce was a combination of crushed tomatoes and
>tomato sauce with a little Italian seasoning added. I can't remember the
>brand name of the pasta. They were small, dried sheets of whole wheat.
>Said no boiling required but that never seems to work for me. I dropped
>them briefly in boiling water.

I imagine it's Barilla.

Cheri

On Thursday, January 7, 2016 at 6:42:15 PM UTC-10, Julie Bove wrote:
> I made a lasagna yesterday, using up some things. Only thing I had to buy
> was a zucchini and I could have done without that but I like it in there.
> Alas, I had no mozzarella except for a package of string cheese. I opted
> not to use that. I browned a pound of organic, grass fed ground beef with a
> yellow onion, red bell pepper, green bell pepper and the zucchini, all of
> which had been chopped. Sauce was a combination of crushed tomatoes and
> tomato sauce with a little Italian seasoning added. I can't remember the
> brand name of the pasta. They were small, dried sheets of whole wheat. Said
> no boiling required but that never seems to work for me. I dropped them
> briefly in boiling water.
>
> To layer, I started with plain sauce on the bottom of the baking dish then
> pasta, added the meat/veg mixture with more sauce mixed in. Repeat, then
> more pasta then plain sauce on top, making sure that it was well covered.
> Everything was already hot so it didn't need long in the oven. Just heated
> though. I did have some Provolone and Parmesan so I put that on top of my
> husband's portion, then just put it in the microwave briefly to melt the
> cheese.
>
> I had the lasagna again today and it was even better. There is just one
> portion left. Wish I could remember where I bought that pasta. I really
> like that the sheets are small and it is a small box. So I didn't wind up
> with a huge amount of lasagna.
>
> Tonight I used up that apple cake mix that I bought at the closing Safeway.
> I had some apples to use up. It called for 2 cups of those, chopped, and two
> eggs. No added fat or liquid and the pan was not to be greased. Topped it
> with a little bit of vanilla/cinnamon icing.
>
> And now I am prepping for baked beans. I woke up in the middle of the night
> with a severe craving for them and decided that would be better for me to
> make than the bean soup. The house just smells wonderful!

Tonight I had fried pork chops. The chops were seasoned and dredged in cornstarch and fried in a good amount of oil at high heat. The chops were flipped and browned and then fried for several minutes at med-high heat while flipping several times. A quantity of water was added to the pan along with some ketchup, kim chee base, and sake, then simmered for a few minutes. The chops were then removed and a couple of heaping tablespoons of chopped garlic, a small amount of honey, and a small shot of vinegar. The sauce was reduced at high heat and poured on the chops.

I got some beans soaking in the slow cooker. In about eight hours, I'll add some dehydrated onions, ketchup, garlic, vinegar, sugar, chopped bacon ends, and a package of arabiki sausage. Then I will toddle off to work. It shall be done when I get home. Thanks, slow cooker!

"Sqwertz" > wrote in message
...
> On Thu, 7 Jan 2016 20:42:00 -0800, Julie Bove wrote:
>
>> I can't remember the brand name of the pasta....
>> Wish I could remember where I bought that pasta.
>
> You seem to have a problem remembering things. Maybe you should have
> written down the once you realized you liked it. Certainly the box
> was still available to examine. Once you know the brand name it would
> be fairly easy to find again.

I didn't though. I was in a hurry and tossed the box. No telling where I
bought it. It was whole wheat which indicates to me that I bought it awhile
ago as the rest of my family said they prefer regular pasta. And no, it may
not be easy to find again. Albertsons, Safeway and Haggen have all changed
the stock that they carry. Just because I got something there once doesn't
mean they'll have it again. I may well have mail ordered the stuff.

"sf" > wrote in message
...
> On 8 Jan 2016 16:27:22 GMT, KenK > wrote:
>>
>> "Julie Bove" > wrote in
>> :
>>
>> > I can't remember the
>> > brand name of the pasta. They were small, dried sheets of whole wheat.
>> > Said no boiling required but that never seems to work for me. I
>> > dropped them briefly in boiling water.
>> >
>>
>> I use either whole grain or regular and I never boil. Never tried whole
>> wheat. In fact, I can't recall ever seeing whole wheat lasagna pasta on
>> the
>> shelf.
>
> Me either, but I do see it on Amazon and we know she internet shops.
> <http://www.amazon.com/dp/B001UUNDOE/...sl_821a6ka6c_b
>
> A long time ago, people where talking here about using regular lasagna
> noodles as no boil and said they made their sauce more liquid to cook
> them. I do that for regular no boil (Barilla). Not soupy, just a
> little looser than I would otherwise and it turns out just fine.
> Julie would probably have better luck with the whole wheat if she
> increased the liquid and allowed it to cook a bit longer. Personally,
> the thought of whole wheat lasagna noodles doesn't appeal to me, so
> I'll never put theory into practice.

Ooh! Thanks! That's exactly what it was. Those sheets are small for
lasagna sheets. A bit wider than some brands but much shorter. I may have
purchased it from Amazon Fresh. Don't know. Or perhaps Central Market. I
think they have that brand. I will look next time I am in. I do not like
pasta that is labeled as whole grain. It has an odd texture to me. I do
love the whole wheat, but in this house, I seem to stand alone there. Oh
well. The regular kind is cheaper so if that's what they want, I'll buy
that.

"dsi1" > wrote in message
...

> I got some beans soaking in the slow cooker. In about eight hours, I'll
> add some dehydrated onions, ketchup, garlic, vinegar, sugar, chopped bacon
> ends, and a package of arabiki sausage. Then I will toddle off to work. It
> shall be done when I get home. Thanks, slow cooker!

When you say 'soaking' do you mean the cooker is on or they are just soaking
in cold water? When you do made all the additions, how long will you cook
everything and at what temp?

<g> just think of all that time you refused to get it out ...



--
http://www.helpforheroes.org.uk/shop/

Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Thu, 7 Jan 2016 20:42:00 -0800, Julie Bove wrote:
>>
>>> I can't remember the brand name of the pasta....
>>> Wish I could remember where I bought that pasta.
>>
>> You seem to have a problem remembering things. Maybe you should have
>> written down the once you realized you liked it. Certainly the box
>> was still available to examine. Once you know the brand name it would
>> be fairly easy to find again.
>
> I didn't though. I was in a hurry and tossed the box.


Julie!

You're seeking ABUSE again from your stalker!

Stop being such a masochist, it's VERY unhealthy for you!

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

I thought you were here just to talk about cooking? You've only said
that at least 25 times, yet 95% of the flack you get is about
off-topic subjects.

-sw

Way to go, Julie! You beat her down into speechlessness.

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++

On Sat, 9 Jan 2016 00:55:34 -0800 (PST), dsi1 >
wrote:

>On Thursday, January 7, 2016 at 6:42:15 PM UTC-10, Julie Bove wrote:
>> I made a lasagna yesterday,
snippage

>
>Tonight I had fried pork chops. The chops were seasoned and dredged in cornstarch and fried in a good amount of oil at high heat. The chops were flipped and browned and then fried for several minutes at med-high heat while flipping several times. A quantity of water was added to the pan along with some ketchup, kim chee base, and sake, then simmered for a few minutes. The chops were then removed and a couple of heaping tablespoons of chopped garlic, a small amount of honey, and a small shot of vinegar. The sauce was reduced at high heat and poured on the chops.
>
>I got some beans soaking in the slow cooker. In about eight hours, I'll add some dehydrated onions, ketchup, garlic, vinegar, sugar, chopped bacon ends, and a package of arabiki sausage. Then I will toddle off to work. It shall be done when I get home. Thanks, slow cooker!

Sounds wonderful. I also prefer cornstartch or white rice flour for a
nice crispy pork chop.

koko

--

Food is our common ground, a universal experience
James Beard

On Saturday, January 9, 2016 at 1:42:17 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
>
> > I got some beans soaking in the slow cooker. In about eight hours, I'll
> > add some dehydrated onions, ketchup, garlic, vinegar, sugar, chopped bacon
> > ends, and a package of arabiki sausage. Then I will toddle off to work. It
> > shall be done when I get home. Thanks, slow cooker!
>
> When you say 'soaking' do you mean the cooker is on or they are just soaking
> in cold water? When you do made all the additions, how long will you cook
> everything and at what temp?
>
> <g> just think of all that time you refused to get it out ...
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/

It's a cold soak as a nod to tradition. In something like a slow cooker I doubt that it's necessary - another good thing about slow cooking beans. I like the idea of fire and forget cooking. I'll probably use it a lot then get sick of it. I think it's a lot of fun - for now. My guess is that I could use it to sous vide.

On Saturday, January 9, 2016 at 8:01:34 AM UTC-10, koko wrote:
> On Sat, 9 Jan 2016 00:55:34 -0800 (PST), dsi1 <>
> wrote:
>
> >On Thursday, January 7, 2016 at 6:42:15 PM UTC-10, Julie Bove wrote:
> >> I made a lasagna yesterday,
> snippage
>
> >
> >Tonight I had fried pork chops. The chops were seasoned and dredged in cornstarch and fried in a good amount of oil at high heat. The chops were flipped and browned and then fried for several minutes at med-high heat while flipping several times. A quantity of water was added to the pan along with some ketchup, kim chee base, and sake, then simmered for a few minutes. The chops were then removed and a couple of heaping tablespoons of chopped garlic, a small amount of honey, and a small shot of vinegar. The sauce was reduced at high heat and poured on the chops.
> >
> >I got some beans soaking in the slow cooker. In about eight hours, I'll add some dehydrated onions, ketchup, garlic, vinegar, sugar, chopped bacon ends, and a package of arabiki sausage. Then I will toddle off to work. It shall be done when I get home. Thanks, slow cooker!
>
> Sounds wonderful. I also prefer cornstartch or white rice flour for a
> nice crispy pork chop.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

Rice flour would work great but I have the cornstarch in a reclosable container which makes it more convenient to use. I'm going to dump that box of rice flour in the cornstarch container and use it more often. That would work swell. Thanks!

"dsi1" > wrote in message
...

>
> It's a cold soak as a nod to tradition. In something like a slow cooker I
> doubt that it's necessary - another good thing about slow cooking beans. I
> like the idea of fire and forget cooking. I'll probably use it a lot then
> get sick of it. I think it's a lot of fun - for now. My guess is that I
> could use it to sous vide.

Mine is a sous vide/slow cooker but it is meant to be like that. I don't
see how you couldn't use yours for both I suppose, but does it use temp or
just high/med/low? You will need proper temps for the sous vide.



--
http://www.helpforheroes.org.uk/shop/

"Sqwertz" > wrote in message
...
> On 8 Jan 2016 16:27:22 GMT, KenK wrote:
>
>> I use either whole grain or regular and I never boil. Never tried whole
>> wheat. In fact, I can't recall ever seeing whole wheat lasagna pasta on
>> the
>> shelf.
>
> Looks like it was Delallo brand. I use a lot of their products. They
> are not cheap, but everything I've had is good. Stores either carry a
> bunch of their products, or none at all. They are like an upscale
> Goya of Italian food. They are a bulk olive bar supplier for many
> grocers around here.
>
> http://www.delallo.com/products/impo...o-boil-lasagna

Yes. That's what it was. Very good stuff. I guess I am wishy washy about
pasta. Although it's not really a favorite food, I do prefer a really good,
usually expensive pasta. I can tell the difference. OTOH, cheap pasta is
one of the least expensive foods you can get and I am okay with eating that
too, if only because I know it is cheap.

When we had to eat whole wheat pasta because someone was on a diet that
required it, we ate the Hodgson Mill brand because I could get it for cheap
at Winco or online. But... As whole wheat pastas go, it's probably the
bottom of the barrel texture wise as it has a slightly unpleasant grittiness
to it. We still ate it because I knew it was cheap until I discovered some
whole wheat spaghetti at Costco. It was the Garofalo brand. It was
probably just as cheap or close to it but I had to buy many packages and
they only ever had the spaghetti. But it was far superior in texture so I
mainly went with that unless I was making something to where I really did
need some other shape.

I have also managed to get good pasta at Big Lots but it has been sporadic.
I never know when they might have it. And the last few times I have
checked, much of what they have either contains egg or may contain it.

"sf" > wrote in message
...
> On Fri, 8 Jan 2016 12:24:45 -0500, Dave Smith
> > wrote:
>
>> On 2016-01-08 12:13 PM, sf wrote:
>>
>> > A long time ago, people where talking here about using regular lasagna
>> > noodles as no boil and said they made their sauce more liquid to cook
>> > them. I do that for regular no boil (Barilla). Not soupy, just a
>> > little looser than I would otherwise and it turns out just fine.
>> > Julie would probably have better luck with the whole wheat if she
>> > increased the liquid and allowed it to cook a bit longer. Personally,
>> > the thought of whole wheat lasagna noodles doesn't appeal to me, so
>> > I'll never put theory into practice.
>> >
>>
>>
>> Catelli makes "Smart Pasta" that is made partially with whole wheat and
>> it is pretty good. I have been using it for about 5 years.
>
> Which is yet another brand I've never heard of and won't be buying via
> Amazon.

The fact that you haven't heard of something means nothing. Time and again
you have proven that you think something isn't in your area when it is.

> wrote in message
...
> Barilla whole grain pasta used to be 51% whole grain but is 100% now and
> tastes about the same as before.

I won't buy that brand, for many reasons.

"Nancy2" > wrote in message
...
> Sounds like you enjoyed it, Julie, but what happened to the usual layer
> Of ricotta, eggs and Parmesan? I can't recall, maybe you can't eat dairy?
>
> Anyway, good for you.
>
> N.

I can't have dairy or eggs. I got the idea to make it like this by watching
Christina Pirello. She is a vegan chef. She said that she makes hers
vegan, no tofu, just vegetables but that if she is serving it to non-vegans
and they want cheese on theirs, she will do it that way. What I like about
her is that she doesn't necessarily push everyone else to go vegan. She
just prefers to eat that way. She is also Italian and said that when she
was in Italy, one of her relatives was a cheese pusher so she finally just
gave in and ate the cheese. But then immediately remembered why she had
given it up. Like me, it makes her very ill. She said that she does like
cheese. I do too. Cheese just doesn't like us.

I didn't make mine vegan. I have but I am currently having a big problem
with protein and not getting enough of it. And I had a package of ground
beef so I opted to put it in there.

"Cheri" > wrote in message
...
>
> "Julie Bove" > wrote in message
> ...
>>I made a lasagna yesterday, using up some things. Only thing I had to buy
>>was a zucchini and I could have done without that but I like it in there.
>>Alas, I had no mozzarella except for a package of string cheese. I opted
>>not to use that. I browned a pound of organic, grass fed ground beef with
>>a yellow onion, red bell pepper, green bell pepper and the zucchini, all
>>of which had been chopped. Sauce was a combination of crushed tomatoes
>>and tomato sauce with a little Italian seasoning added. I can't remember
>>the brand name of the pasta. They were small, dried sheets of whole wheat.
>>Said no boiling required but that never seems to work for me. I dropped
>>them briefly in boiling water.
>
> I imagine it's Barilla.

No. I will never buy that brand. For one thing it is a may contain eggs.
For another, I don't like their philosophy.

Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On 8 Jan 2016 16:27:22 GMT, KenK wrote:
>>
>>> I use either whole grain or regular and I never boil. Never tried whole
>>> wheat. In fact, I can't recall ever seeing whole wheat lasagna pasta
>>> on the
>>> shelf.
>>
>> Looks like it was Delallo brand. I use a lot of their products. They
>> are not cheap, but everything I've had is good. Stores either carry a
>> bunch of their products, or none at all. They are like an upscale
>> Goya of Italian food. They are a bulk olive bar supplier for many
>> grocers around here.
>>
>> http://www.delallo.com/products/impo...o-boil-lasagna
>>
>
> Yes. That's what it was. Very good stuff. I guess I am wishy washy

No, you're a masochist dear.

You invite this evil man to abuse you and get some weir thrill from it.

That's a form of mental illness, yours and his.

Get some help. please.

"dsi1" > wrote in message
...
On Thursday, January 7, 2016 at 6:42:15 PM UTC-10, Julie Bove wrote:
> I made a lasagna yesterday, using up some things. Only thing I had to buy
> was a zucchini and I could have done without that but I like it in there.
> Alas, I had no mozzarella except for a package of string cheese. I opted
> not to use that. I browned a pound of organic, grass fed ground beef with
> a
> yellow onion, red bell pepper, green bell pepper and the zucchini, all of
> which had been chopped. Sauce was a combination of crushed tomatoes and
> tomato sauce with a little Italian seasoning added. I can't remember the
> brand name of the pasta. They were small, dried sheets of whole wheat.
> Said
> no boiling required but that never seems to work for me. I dropped them
> briefly in boiling water.
>
> To layer, I started with plain sauce on the bottom of the baking dish then
> pasta, added the meat/veg mixture with more sauce mixed in. Repeat, then
> more pasta then plain sauce on top, making sure that it was well covered.
> Everything was already hot so it didn't need long in the oven. Just
> heated
> though. I did have some Provolone and Parmesan so I put that on top of my
> husband's portion, then just put it in the microwave briefly to melt the
> cheese.
>
> I had the lasagna again today and it was even better. There is just one
> portion left. Wish I could remember where I bought that pasta. I really
> like that the sheets are small and it is a small box. So I didn't wind up
> with a huge amount of lasagna.
>
> Tonight I used up that apple cake mix that I bought at the closing
> Safeway.
> I had some apples to use up. It called for 2 cups of those, chopped, and
> two
> eggs. No added fat or liquid and the pan was not to be greased. Topped
> it
> with a little bit of vanilla/cinnamon icing.
>
> And now I am prepping for baked beans. I woke up in the middle of the
> night
> with a severe craving for them and decided that would be better for me to
> make than the bean soup. The house just smells wonderful!

Tonight I had fried pork chops. The chops were seasoned and dredged in
cornstarch and fried in a good amount of oil at high heat. The chops were
flipped and browned and then fried for several minutes at med-high heat
while flipping several times. A quantity of water was added to the pan along
with some ketchup, kim chee base, and sake, then simmered for a few minutes.
The chops were then removed and a couple of heaping tablespoons of chopped
garlic, a small amount of honey, and a small shot of vinegar. The sauce was
reduced at high heat and poured on the chops.

I got some beans soaking in the slow cooker. In about eight hours, I'll add
some dehydrated onions, ketchup, garlic, vinegar, sugar, chopped bacon ends,
and a package of arabiki sausage. Then I will toddle off to work. It shall
be done when I get home. Thanks, slow cooker!

---

I have been making pork chops more often these days. I used to use just
salt and pepper but I got some pork rub recently and I will put a little of
that on there. Angela had gone off of them for years. I think because my
mom made them for her once and she didn't care for them. She made them as a
casserole with some instant brown rice and it had no seasonings whatever.
She is getting funny like that. I made these tiny chops and I caught her
eating one right out of the pan.

The other day I asked her if she would eat some chicken. It was a
precooked, shredded chicken seasoned only with salt, pepper and I think
onion powder. I had bought it for her but she kept refusing to eat it. So
I told her to come in and help me make a couple of burritos for her dad.
Next thing I know she was doing the one, for the burrito, one for me thing.
And then she claimed that she LOVED the chicken! Well, too darned bad. She
won't be getting that again for a long time unless some other store starts
carrying it. I got it at the Super Walmart and with the severe crime rate
in that area now, I do not want to darken their door.

"dsi1" > wrote in message
...
On Saturday, January 9, 2016 at 8:01:34 AM UTC-10, koko wrote:
> On Sat, 9 Jan 2016 00:55:34 -0800 (PST), dsi1 <>
> wrote:
>
> >On Thursday, January 7, 2016 at 6:42:15 PM UTC-10, Julie Bove wrote:
> >> I made a lasagna yesterday,
> snippage
>
> >
> >Tonight I had fried pork chops. The chops were seasoned and dredged in
> >cornstarch and fried in a good amount of oil at high heat. The chops were
> >flipped and browned and then fried for several minutes at med-high heat
> >while flipping several times. A quantity of water was added to the pan
> >along with some ketchup, kim chee base, and sake, then simmered for a few
> >minutes. The chops were then removed and a couple of heaping tablespoons
> >of chopped garlic, a small amount of honey, and a small shot of vinegar.
> >The sauce was reduced at high heat and poured on the chops.
> >
> >I got some beans soaking in the slow cooker. In about eight hours, I'll
> >add some dehydrated onions, ketchup, garlic, vinegar, sugar, chopped
> >bacon ends, and a package of arabiki sausage. Then I will toddle off to
> >work. It shall be done when I get home. Thanks, slow cooker!
>
> Sounds wonderful. I also prefer cornstartch or white rice flour for a
> nice crispy pork chop.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

Rice flour would work great but I have the cornstarch in a reclosable
container which makes it more convenient to use. I'm going to dump that box
of rice flour in the cornstarch container and use it more often. That would
work swell. Thanks!

---

When I could eat rice, my flour of choice for such things was sweet rice aka
glutinous. Was very cheap in the Asian food section and could be purchased
in a small amount.

On 1/9/2016 9:16 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>
>>
>> It's a cold soak as a nod to tradition. In something like a slow cooker I
>> doubt that it's necessary - another good thing about slow cooking
>> beans. I
>> like the idea of fire and forget cooking. I'll probably use it a lot then
>> get sick of it. I think it's a lot of fun - for now. My guess is that I
>> could use it to sous vide.
>
> Mine is a sous vide/slow cooker but it is meant to be like that. I don't
> see how you couldn't use yours for both I suppose, but does it use temp or
> just high/med/low? You will need proper temps for the sous vide.
>
>
>

My cooker is labeled "warm" instead of "low." I'd label it with "Warm"
"Oh Yeah!" and "For Professional Use Only." I'd like it more if my
cooker was labeled like that. I've used my rice cooker on the warm
setting to cook shortribs. It kept the temperature fairly constant at
130F. My guess is that I could use the rice cooker to slow cook beans.
I'll have to try that one of these days.

I might be able to cook bread in the slow cooker. It won't get browned
but that's what God invented propane torches for.

"dsi1" > wrote in message
...
> On 1/9/2016 9:16 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>
>>>
>>> It's a cold soak as a nod to tradition. In something like a slow cooker
>>> I
>>> doubt that it's necessary - another good thing about slow cooking
>>> beans. I
>>> like the idea of fire and forget cooking. I'll probably use it a lot
>>> then
>>> get sick of it. I think it's a lot of fun - for now. My guess is that I
>>> could use it to sous vide.
>>
>> Mine is a sous vide/slow cooker but it is meant to be like that. I don't
>> see how you couldn't use yours for both I suppose, but does it use temp
>> or
>> just high/med/low? You will need proper temps for the sous vide.
>>
>>
>>
>
> My cooker is labeled "warm" instead of "low." I'd label it with "Warm" "Oh
> Yeah!" and "For Professional Use Only." I'd like it more if my cooker was
> labeled like that. I've used my rice cooker on the warm setting to cook
> shortribs. It kept the temperature fairly constant at 130F. My guess is
> that I could use the rice cooker to slow cook beans. I'll have to try that
> one of these days.
>
> I might be able to cook bread in the slow cooker. It won't get browned but
> that's what God invented propane torches for.



--
http://www.helpforheroes.org.uk/shop/

On 1/9/2016 9:45 AM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
> On Thursday, January 7, 2016 at 6:42:15 PM UTC-10, Julie Bove wrote:
>> I made a lasagna yesterday, using up some things. Only thing I had to
>> buy
>> was a zucchini and I could have done without that but I like it in there.
>> Alas, I had no mozzarella except for a package of string cheese. I opted
>> not to use that. I browned a pound of organic, grass fed ground beef
>> with a
>> yellow onion, red bell pepper, green bell pepper and the zucchini, all of
>> which had been chopped. Sauce was a combination of crushed tomatoes and
>> tomato sauce with a little Italian seasoning added. I can't remember the
>> brand name of the pasta. They were small, dried sheets of whole wheat.
>> Said
>> no boiling required but that never seems to work for me. I dropped them
>> briefly in boiling water.
>>
>> To layer, I started with plain sauce on the bottom of the baking dish
>> then
>> pasta, added the meat/veg mixture with more sauce mixed in. Repeat, then
>> more pasta then plain sauce on top, making sure that it was well covered.
>> Everything was already hot so it didn't need long in the oven. Just
>> heated
>> though. I did have some Provolone and Parmesan so I put that on top
>> of my
>> husband's portion, then just put it in the microwave briefly to melt the
>> cheese.
>>
>> I had the lasagna again today and it was even better. There is just one
>> portion left. Wish I could remember where I bought that pasta. I really
>> like that the sheets are small and it is a small box. So I didn't
>> wind up
>> with a huge amount of lasagna.
>>
>> Tonight I used up that apple cake mix that I bought at the closing
>> Safeway.
>> I had some apples to use up. It called for 2 cups of those, chopped,
>> and two
>> eggs. No added fat or liquid and the pan was not to be greased.
>> Topped it
>> with a little bit of vanilla/cinnamon icing.
>>
>> And now I am prepping for baked beans. I woke up in the middle of the
>> night
>> with a severe craving for them and decided that would be better for me to
>> make than the bean soup. The house just smells wonderful!
>
> Tonight I had fried pork chops. The chops were seasoned and dredged in
> cornstarch and fried in a good amount of oil at high heat. The chops
> were flipped and browned and then fried for several minutes at med-high
> heat while flipping several times. A quantity of water was added to the
> pan along with some ketchup, kim chee base, and sake, then simmered for
> a few minutes. The chops were then removed and a couple of heaping
> tablespoons of chopped garlic, a small amount of honey, and a small shot
> of vinegar. The sauce was reduced at high heat and poured on the chops.
>
> I got some beans soaking in the slow cooker. In about eight hours, I'll
> add some dehydrated onions, ketchup, garlic, vinegar, sugar, chopped
> bacon ends, and a package of arabiki sausage. Then I will toddle off to
> work. It shall be done when I get home. Thanks, slow cooker!
>
> ---
>
> I have been making pork chops more often these days. I used to use just
> salt and pepper but I got some pork rub recently and I will put a little
> of that on there. Angela had gone off of them for years. I think
> because my mom made them for her once and she didn't care for them. She
> made them as a casserole with some instant brown rice and it had no
> seasonings whatever. She is getting funny like that. I made these tiny
> chops and I caught her eating one right out of the pan.
>
> The other day I asked her if she would eat some chicken. It was a
> precooked, shredded chicken seasoned only with salt, pepper and I think
> onion powder. I had bought it for her but she kept refusing to eat it.
> So I told her to come in and help me make a couple of burritos for her
> dad. Next thing I know she was doing the one, for the burrito, one for
> me thing. And then she claimed that she LOVED the chicken! Well, too
> darned bad. She won't be getting that again for a long time unless some
> other store starts carrying it. I got it at the Super Walmart and with
> the severe crime rate in that area now, I do not want to darken their door.
>

I see the future of meats in America and it is rotisserie chicken and
pork chops. Sorry to hear of your problems with Walmart. My
understanding is that they sell guns and ammo at Walmarts on the
mainland. That does not sound like a good idea!

On Sat, 9 Jan 2016 11:17:56 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Fri, 8 Jan 2016 12:24:45 -0500, Dave Smith
> > > wrote:
> >
> >> On 2016-01-08 12:13 PM, sf wrote:
> >>
> >> > A long time ago, people where talking here about using regular lasagna
> >> > noodles as no boil and said they made their sauce more liquid to cook
> >> > them. I do that for regular no boil (Barilla). Not soupy, just a
> >> > little looser than I would otherwise and it turns out just fine.
> >> > Julie would probably have better luck with the whole wheat if she
> >> > increased the liquid and allowed it to cook a bit longer. Personally,
> >> > the thought of whole wheat lasagna noodles doesn't appeal to me, so
> >> > I'll never put theory into practice.
> >> >
> >>
> >>
> >> Catelli makes "Smart Pasta" that is made partially with whole wheat and
> >> it is pretty good. I have been using it for about 5 years.
> >
> > Which is yet another brand I've never heard of and won't be buying via
> > Amazon.
>
> The fact that you haven't heard of something means nothing. Time and again
> you have proven that you think something isn't in your area when it is.

If I think it's not, it's because I never buy the product and am not
even interested.... particularly frozen foods - which you seem to be
so fond of. I know that brand of pasta is not in the stores where I
regularly shop. You, on the other hand, couldn't remember where you
bought something that was easily Googled and obviously purchased
online.

--

sf

On Sat, 9 Jan 2016 11:18:23 -0800, "Julie Bove"
> wrote:

>
> > wrote in message
> ...
> > Barilla whole grain pasta used to be 51% whole grain but is 100% now and
> > tastes about the same as before.
>
> I won't buy that brand, for many reasons.

It's one of the best on the market.

--

sf

"sf" > wrote in message
...
> On Sat, 9 Jan 2016 11:18:23 -0800, "Julie Bove"
> > wrote:
>
>>
>> > wrote in message
>> ...
>> > Barilla whole grain pasta used to be 51% whole grain but is 100% now
>> > and
>> > tastes about the same as before.
>>
>> I won't buy that brand, for many reasons.
>
> It's one of the best on the market.
>
> --
>
> sf

It's the only one I use.

Cheri

"sf" > wrote in message
...
> On Sat, 9 Jan 2016 11:17:56 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Fri, 8 Jan 2016 12:24:45 -0500, Dave Smith
>> > > wrote:
>> >
>> >> On 2016-01-08 12:13 PM, sf wrote:
>> >>
>> >> > A long time ago, people where talking here about using regular
>> >> > lasagna
>> >> > noodles as no boil and said they made their sauce more liquid to
>> >> > cook
>> >> > them. I do that for regular no boil (Barilla). Not soupy, just a
>> >> > little looser than I would otherwise and it turns out just fine.
>> >> > Julie would probably have better luck with the whole wheat if she
>> >> > increased the liquid and allowed it to cook a bit longer.
>> >> > Personally,
>> >> > the thought of whole wheat lasagna noodles doesn't appeal to me, so
>> >> > I'll never put theory into practice.
>> >> >
>> >>
>> >>
>> >> Catelli makes "Smart Pasta" that is made partially with whole wheat
>> >> and
>> >> it is pretty good. I have been using it for about 5 years.
>> >
>> > Which is yet another brand I've never heard of and won't be buying via
>> > Amazon.
>>
>> The fact that you haven't heard of something means nothing. Time and
>> again
>> you have proven that you think something isn't in your area when it is.
>
> If I think it's not, it's because I never buy the product and am not
> even interested.... particularly frozen foods - which you seem to be
> so fond of. I know that brand of pasta is not in the stores where I
> regularly shop. You, on the other hand, couldn't remember where you
> bought something that was easily Googled and obviously purchased
> online.

I get frozen foods from Schwans. Only certain, specific things. I rarely
go to the frozen food aisles in the grocery store.

Sure, I didn't remember where I bought it. I shop a lot of different
places. It happens. Might have been easily Googled it but why? I don't
need any more right now. I did see that brand at Albertsons today. Just
not the lasagna noodles.

"sf" > wrote in message
...
> On Sat, 9 Jan 2016 11:18:23 -0800, "Julie Bove"
> > wrote:
>
>>
>> > wrote in message
>> ...
>> > Barilla whole grain pasta used to be 51% whole grain but is 100% now
>> > and
>> > tastes about the same as before.
>>
>> I won't buy that brand, for many reasons.
>
> It's one of the best on the market.

This leaves a bad taste in my mouth.

http://money.cnn.com/2013/09/26/news...***/index.html

Plus it's a may contain eggs.

"dsi1" > wrote in message
...
> On 1/9/2016 9:45 AM, Julie Bove wrote:
>>
>> "dsi1" > wrote in message
>> ...
>> On Thursday, January 7, 2016 at 6:42:15 PM UTC-10, Julie Bove wrote:
>>> I made a lasagna yesterday, using up some things. Only thing I had to
>>> buy
>>> was a zucchini and I could have done without that but I like it in
>>> there.
>>> Alas, I had no mozzarella except for a package of string cheese. I
>>> opted
>>> not to use that. I browned a pound of organic, grass fed ground beef
>>> with a
>>> yellow onion, red bell pepper, green bell pepper and the zucchini, all
>>> of
>>> which had been chopped. Sauce was a combination of crushed tomatoes and
>>> tomato sauce with a little Italian seasoning added. I can't remember the
>>> brand name of the pasta. They were small, dried sheets of whole wheat.
>>> Said
>>> no boiling required but that never seems to work for me. I dropped them
>>> briefly in boiling water.
>>>
>>> To layer, I started with plain sauce on the bottom of the baking dish
>>> then
>>> pasta, added the meat/veg mixture with more sauce mixed in. Repeat,
>>> then
>>> more pasta then plain sauce on top, making sure that it was well
>>> covered.
>>> Everything was already hot so it didn't need long in the oven. Just
>>> heated
>>> though. I did have some Provolone and Parmesan so I put that on top
>>> of my
>>> husband's portion, then just put it in the microwave briefly to melt the
>>> cheese.
>>>
>>> I had the lasagna again today and it was even better. There is just one
>>> portion left. Wish I could remember where I bought that pasta. I
>>> really
>>> like that the sheets are small and it is a small box. So I didn't
>>> wind up
>>> with a huge amount of lasagna.
>>>
>>> Tonight I used up that apple cake mix that I bought at the closing
>>> Safeway.
>>> I had some apples to use up. It called for 2 cups of those, chopped,
>>> and two
>>> eggs. No added fat or liquid and the pan was not to be greased.
>>> Topped it
>>> with a little bit of vanilla/cinnamon icing.
>>>
>>> And now I am prepping for baked beans. I woke up in the middle of the
>>> night
>>> with a severe craving for them and decided that would be better for me
>>> to
>>> make than the bean soup. The house just smells wonderful!
>>
>> Tonight I had fried pork chops. The chops were seasoned and dredged in
>> cornstarch and fried in a good amount of oil at high heat. The chops
>> were flipped and browned and then fried for several minutes at med-high
>> heat while flipping several times. A quantity of water was added to the
>> pan along with some ketchup, kim chee base, and sake, then simmered for
>> a few minutes. The chops were then removed and a couple of heaping
>> tablespoons of chopped garlic, a small amount of honey, and a small shot
>> of vinegar. The sauce was reduced at high heat and poured on the chops.
>>
>> I got some beans soaking in the slow cooker. In about eight hours, I'll
>> add some dehydrated onions, ketchup, garlic, vinegar, sugar, chopped
>> bacon ends, and a package of arabiki sausage. Then I will toddle off to
>> work. It shall be done when I get home. Thanks, slow cooker!
>>
>> ---
>>
>> I have been making pork chops more often these days. I used to use just
>> salt and pepper but I got some pork rub recently and I will put a little
>> of that on there. Angela had gone off of them for years. I think
>> because my mom made them for her once and she didn't care for them. She
>> made them as a casserole with some instant brown rice and it had no
>> seasonings whatever. She is getting funny like that. I made these tiny
>> chops and I caught her eating one right out of the pan.
>>
>> The other day I asked her if she would eat some chicken. It was a
>> precooked, shredded chicken seasoned only with salt, pepper and I think
>> onion powder. I had bought it for her but she kept refusing to eat it.
>> So I told her to come in and help me make a couple of burritos for her
>> dad. Next thing I know she was doing the one, for the burrito, one for
>> me thing. And then she claimed that she LOVED the chicken! Well, too
>> darned bad. She won't be getting that again for a long time unless some
>> other store starts carrying it. I got it at the Super Walmart and with
>> the severe crime rate in that area now, I do not want to darken their
>> door.
>>
>
> I see the future of meats in America and it is rotisserie chicken and pork
> chops. Sorry to hear of your problems with Walmart. My understanding is
> that they sell guns and ammo at Walmarts on the mainland. That does not
> sound like a good idea!

Over here they tend to put the Walmarts in the more impoverished parts of
towns and cities and those areas generally do have high crime rates.

On Sat, 9 Jan 2016 19:41:36 -0800, "Julie Bove"
> wrote:

snip
>
>Over here they tend to put the Walmarts in the more impoverished parts of
>towns and cities and those areas generally do have high crime rates.

For heavens sake, Julie. That isn't true. What a generalization.
Janet US