On Fri 28 Jan 2005 06:06:53a, kilikini wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Fri 28 Jan 2005 05:27:24a, kilikini wrote in rec.food.cooking:
>>
>>> Damsel wrote:
>>>> On Thu, 27 Jan 2005 22:15:40 GMT, "kilikini"
>>>> > wrote:
>>>>
>>>>> Steve Calvin wrote:
>>>>>> Wayne Boatwright wrote: <snipped>
>>>>>>>
>>>>
>>>> Kili and I are originally from neighboring states. I think that
>>>> cottage cheese is probably a regional thing. Or maybe that's all
>>>> that was
>>>> available here, way back when.
>>>>
>>>> Carol
>>>
>>> Do you think that's the reason, Carol? Is it regional for Cottage
>>> Cheese? I think my mom said it was cheaper and that's why she used
>>> it, but I don't know. She always was a cheapskate. <g> Shoots, if
>>> I can't afford da ricotta, I don't-a-make da lasagna! In all truth,
>>> lasagna isn't necessarily an inexpensive dish anyway. By the time
>>> you buy all the cheese (mozzarella, ricotta - COTTAGE - and
>>> parmesan), get the noodles, whatever meat or veggie, it's right up
>>> there in the $30 - $40 US mark. But then, that was on Maui; haven't
>>> tried it with Florida's considerably cheaper food prices.
>>>
>>> kili
>>
>> You're right, it's certainly not a bargain food. Another fooler is
>> chili, especially if you buy canned beans and tomato product, and put
>> a lot of meat in it.
>>
>> Wayne
>
> Good point, Wayne. Chili (beans or no) requires so many ingredients
> that it gets rather pricey. Another one that does is just plain,
> homemade spaghetti sauce. By the time you buy tomatoes, herbs, onion,
> mushrooms, garlic, whatever else you choose, it can be up to $20 or
> more. I buy the jarred <gasp!> and touch it up according to my tastes.
>
> kili

Yes, kili, you're right. A lot of those big pot recipes that used to cost
next to nothing to make are a lot more expensive today. I can remember
when those kinds of recipes were considered "economy meals" or "budget
stretchers". Not so anymore. But they're sooo... good! I do the same
thing you do when I just want a small quantity of spaghetti sauce and don't
have a lot of time. Usually, though, I make a huge pot of meat sauce that
simmer's all day. The I break it down to meal size portions for two and
freeze. Same with chili and certain soups. It makes coming home from work
and having dinner a lot easier.

Wayne

Wayne Boatwright wrote:
> On Fri 28 Jan 2005 06:06:53a, kilikini wrote in rec.food.cooking:
>
>> Wayne Boatwright wrote:
>>> On Fri 28 Jan 2005 05:27:24a, kilikini wrote in rec.food.cooking:
>>>
>>>> Damsel wrote:
>>>>> On Thu, 27 Jan 2005 22:15:40 GMT, "kilikini"
>>>>> > wrote:
>>>>>
>>>>>> Steve Calvin wrote:
>>>>>>> Wayne Boatwright wrote: <snipped>
>>>>>>>>
>>>>>
>>>>> Kili and I are originally from neighboring states. I think that
>>>>> cottage cheese is probably a regional thing. Or maybe that's all
>>>>> that was
>>>>> available here, way back when.
>>>>>
>>>>> Carol
>>>>
>>>> Do you think that's the reason, Carol? Is it regional for Cottage
>>>> Cheese? I think my mom said it was cheaper and that's why she used
>>>> it, but I don't know. She always was a cheapskate. <g> Shoots, if
>>>> I can't afford da ricotta, I don't-a-make da lasagna! In all
>>>> truth, lasagna isn't necessarily an inexpensive dish anyway. By
>>>> the time
>>>> you buy all the cheese (mozzarella, ricotta - COTTAGE - and
>>>> parmesan), get the noodles, whatever meat or veggie, it's right up
>>>> there in the $30 - $40 US mark. But then, that was on Maui;
>>>> haven't tried it with Florida's considerably cheaper food prices.
>>>>
>>>> kili
>>>
>>> You're right, it's certainly not a bargain food. Another fooler is
>>> chili, especially if you buy canned beans and tomato product, and
>>> put
>>> a lot of meat in it.
>>>
>>> Wayne
>>
>> Good point, Wayne. Chili (beans or no) requires so many ingredients
>> that it gets rather pricey. Another one that does is just plain,
>> homemade spaghetti sauce. By the time you buy tomatoes, herbs,
>> onion, mushrooms, garlic, whatever else you choose, it can be up to
>> $20 or more. I buy the jarred <gasp!> and touch it up according to
>> my tastes.
>>
>> kili
>
> Yes, kili, you're right. A lot of those big pot recipes that used to
> cost next to nothing to make are a lot more expensive today. I can
> remember when those kinds of recipes were considered "economy meals"
> or "budget stretchers". Not so anymore. But they're sooo... good! I
> do the same thing you do when I just want a small quantity of
> spaghetti sauce and don't have a lot of time. Usually, though, I
> make a huge pot of meat sauce that simmer's all day. The I break it
> down to meal size portions for two and freeze. Same with chili and
> certain soups. It makes coming home from work and having dinner a
> lot easier.
>
> Wayne

I wish I had the freezer space for that! So, save me a chair next time you
guys have it for dinner. :~)

kili

In article > , "Lucy"
> wrote:
(snip)
> What the... ?! SWMBO??
> lucy.. who can cook anything the caterer does <g>

She Who Must Be Obeyed. I've got the shirt.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> In article > , "Lucy"
> > wrote:
> (snip)
>
>>What the... ?! SWMBO??
>>lucy.. who can cook anything the caterer does <g>
>
>
> She Who Must Be Obeyed. I've got the shirt.

Not in our house. I rule with an iron fist! Only problem is that she
always has a spray bottle of hydrochloric acid with her! <sigh>

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

On Fri, 28 Jan 2005 00:17:51 -0500, " BOB" > wrote:


>Listen here...in *my* house, I define authentic. <eg>
>
>BOB
>

Bob I think that you have just stated a truth.
It will forever end the arguments, about what is, and what is not
authentic.





Pan Ohco



The Earth is degenerating these days. Bribery and corruption abound.
Children no longer mind their parents, every man wants to write a
Book, and it is evident that the end of the world is fast approaching.
--Assyrian stone tablet, c. 2800 B.C.

Bob wrote:
>
> Dean wrote:
>
> > Wash the greens off, and dry them off. If you don't have a spinner
> > (and I don't) they may just need a good shake and a bit of time to
> > dry. A paper (or clean cloth) towel can speed the process.
>
> Once when I was on temporary assignment to Virginia I had to do without a
> salad spinner, the corporate apartment *did* have lots of clean bed linens.
> You can put wet salad greens into a pillowcase, take it outside, and swing
> it around your head to dry the greens; I think it actually works BETTER than
> a salad spinner. (Lots more centrifugal force.) Who cares what the
> neighbors think when they see you whirling a greens-laden pillowcase around?
> If you see them watching, you can act like you're doing some kind of martial
> arts training: Stamp and kick your feet, swing the pillowcase in
> figure-eights, and every now and then belt out a hearty "Hi-YAH!" You'll
> soon see them treating you with new respect. :-)

See, I knew it was a good idea to come back to this group! <big grin>

Priscilla

kilikini wrote:
very cozy to me
>>
>> Come to think of it, with grilled Velveeta® sandwiches
>> is the only way that I like Campbell's tomato soup.
>> Yes, definitely comfort food.
>>
>> BOB
> I have *never* had a Velveeta® grilled cheese! I've
> never bought Velveeta®. Not that I'm a cheese snob, it
> just never occurred to me. Isn't that the plastic kine
> stuff that they put on nachos in stadiums and such?

I think you are confusing Velveeta with Cheeze Whiz. Velveeta is a
"cheese product" that comes sealed in a plastic/aluminum foil vacuum pouch
inside of a cardboard box. It's hard enough to hold its loaf-like shape
and you have to slice it with a knife or cheese slicer. It does meld
uniformly and really easily, that's why it is so popular for grilled
cheese sandwiches (and mac-and-cheese). In the stores, it's on the shelf,
not refrigerated.

> When
> I make a grilled cheese sandwich, I usually like to add
> whatever kinds of cheese I have in my fridge - and ALL of
> them! Usually it's swiss, monterey jack and cheddar on
> sourdough. The blend of cheeses makes it so yummy and
> you can get a cheese string about 6" long coming from the
> sandwich after your first bite! When I made my first one
> for my hubby, TFM, he said he had just about died and
> gone to heaven and I made the best one he had ever had.
> It's the blend of cheeses, folks, trust me. It works!
>
> kili
Yes! I like to add onion slices with the cheese sometimes.
Those are definitely better, but since I grew up with the Velveeta cheese
versions, they are a comfort food while the multiple cheese sandwiches can
be considered orgasmic.
Another reason for the velveeta sandwiches is those long cheese strings
that you mentioned...Moms usually don't like the strings with small kids.
At least my Mom didn't.

BOB

kilikini wrote:
> Damsel wrote:
>> "kilikini" wrote:
>>
>>> My mom always used cottage cheese as well, but I prefer
>>> ricotta in mine and I usually do a veggie one. Lots of
>>> onion, spinach, olives, shrooms - yummy!
>>
>> Kili and I are originally from neighboring states. I
>> think that cottage cheese is probably a regional thing.
>> Or maybe that's all that was
>> available here, way back when.
>>
>> Carol
>
> Do you think that's the reason, Carol? Is it regional
> for Cottage Cheese? I think my mom said it was cheaper
> and that's why she used it, but I don't know. She always
> was a cheapskate. <g>

Mom always said she used cottage cheese because it was cheaper. When I
started cooking, she said for me to use whatever I wanted, but I had to
buy the Ricotta. I did and all of us in the family were happier. My
sisters would beg me to make it, and even chip in for the ricotta. Mom
wasn't dumb. She would get a break from the kitchen, and a "much better"
(her words ;-)) dinner.

> Shoots, if I can't afford da
> ricotta, I don't-a-make da lasagna! In all truth,
> lasagna isn't necessarily an inexpensive dish anyway. By
> the time you buy all the cheese (mozzarella, ricotta -
> COTTAGE - and parmesan),

Ok, you've got me now. I'll confess. I use *BOTH* ricotta and cottage
cheese. Not mixed, different layers with sause and noodles in between.

> get the noodles, whatever meat
> or veggie, it's right up there in the $30 - $40 US mark.
> But then, that was on Maui; haven't tried it with
> Florida's considerably cheaper food prices.
>
> kili


I don't think it's quite that expensive yet. Last time I priced it, it
was in the $20 - $25 range, so I stopped adding it up. This thread has me
drooling. Time to make lasagna again. Should I do it in the oven or the
Kamado? Decisions, decisions, decisions.
;-)

BOB

kilikini wrote:
> Damsel wrote:
>>" BOB" wrote:
>>
>>> But you can't call it Lasagna Alfredo Chili if you use
>>> cottage cheese. <eg>
>>
>> How about Lasagna Chicken Scampi Alfredo Chili? Isn't
>> there cottage cheese in Chicken Scampi?
>>
>
> You people are just sick. :P LOL
>
> kili

No argument there...but we've got to be authentic with the names.

BOB
or at least original

kilikini wrote:
> BOB wrote:
>> kilikini wrote:
>>> I love a broccoli/spinach/mushroom lasagna in a white
>>> sauce, or how about a seafood lasagna? It's all good!
>>>
>>> kili
>>
>> Use that same idea on a pizza. Well, both of them.
>> Veggies plus the white sauce, or seafood and white
>> sauce. Or both.
>>
>> BOB
>
> BOB, we're going to have to get together here soon and
> have our own little mini cook-in with WSM's. I so want
> to try a pizza on one.
>
> kili

Sounds like a plan...I'm still not supposed to drive much, but the time is
coming. I can't cook on a WSM any more, my Kamados have spoiled me.
Maybe I'll have to bring one or two (and some pizza stones).

BOB

BOB wrote:
> kilikini wrote:
>> Damsel wrote:
>>> "kilikini" wrote:
>>>
>>>> My mom always used cottage cheese as well, but I prefer
>>>> ricotta in mine and I usually do a veggie one. Lots of
>>>> onion, spinach, olives, shrooms - yummy!
>>>
>>> Kili and I are originally from neighboring states. I
>>> think that cottage cheese is probably a regional thing.
>>> Or maybe that's all that was
>>> available here, way back when.
>>>
>>> Carol
>>
>> Do you think that's the reason, Carol? Is it regional
>> for Cottage Cheese? I think my mom said it was cheaper
>> and that's why she used it, but I don't know. She always
>> was a cheapskate. <g>
>
> Mom always said she used cottage cheese because it was cheaper. When
> I started cooking, she said for me to use whatever I wanted, but I
> had to buy the Ricotta. I did and all of us in the family were
> happier. My sisters would beg me to make it, and even chip in for
> the ricotta. Mom wasn't dumb. She would get a break from the
> kitchen, and a "much better" (her words ;-)) dinner.
>
>> Shoots, if I can't afford da
>> ricotta, I don't-a-make da lasagna! In all truth,
>> lasagna isn't necessarily an inexpensive dish anyway. By
>> the time you buy all the cheese (mozzarella, ricotta -
>> COTTAGE - and parmesan),
>
> Ok, you've got me now. I'll confess. I use *BOTH* ricotta and
> cottage cheese. Not mixed, different layers with sause and noodles
> in between.
>
>> get the noodles, whatever meat
>> or veggie, it's right up there in the $30 - $40 US mark.
>> But then, that was on Maui; haven't tried it with
>> Florida's considerably cheaper food prices.
>>
>> kili
>
>
> I don't think it's quite that expensive yet. Last time I priced it,
> it was in the $20 - $25 range, so I stopped adding it up. This
> thread has me drooling. Time to make lasagna again. Should I do it
> in the oven or the Kamado? Decisions, decisions, decisions.
> ;-)
>
> BOB

Oooh, Kamado! And I'm comin' over! It's only an hour drive!

kili

Bob wrote:
>
> Dean wrote:
>
> > Wash the greens off, and dry them off. If you don't have a spinner
> > (and I don't) they may just need a good shake and a bit of time to
> > dry. A paper (or clean cloth) towel can speed the process.
>
> Once when I was on temporary assignment to Virginia I had to do without a
> salad spinner, the corporate apartment *did* have lots of clean bed linens.
> You can put wet salad greens into a pillowcase, take it outside, and swing
> it around your head to dry the greens; I think it actually works BETTER than
> a salad spinner.

I agree. I use a largish flour sack dish towel and just
gather up the 4 corners (gotta be careful to hold on
tight ;-)) and step out the back door and whirl away.
Absolutely works better than a spinner and you don't
have to store the damn spinner which takes up lots of
room!

> (Lots more centrifugal force.) Who cares what the
> neighbors think when they see you whirling a greens-laden pillowcase around?
> If you see them watching, you can act like you're doing some kind of martial
> arts training: Stamp and kick your feet, swing the pillowcase in
> figure-eights, and every now and then belt out a hearty "Hi-YAH!" You'll
> soon see them treating you with new respect. :-)

Tee hee hee.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

BOB wrote:
> kilikini wrote:
>> BOB wrote:
>>> kilikini wrote:
>>>> I love a broccoli/spinach/mushroom lasagna in a white
>>>> sauce, or how about a seafood lasagna? It's all good!
>>>>
>>>> kili
>>>
>>> Use that same idea on a pizza. Well, both of them.
>>> Veggies plus the white sauce, or seafood and white
>>> sauce. Or both.
>>>
>>> BOB
>>
>> BOB, we're going to have to get together here soon and
>> have our own little mini cook-in with WSM's. I so want
>> to try a pizza on one.
>>
>> kili
>
> Sounds like a plan...I'm still not supposed to drive much, but the
> time is coming. I can't cook on a WSM any more, my Kamados have
> spoiled me. Maybe I'll have to bring one or two (and some pizza
> stones).
>
> BOB

Sounds wonderful! I'm up for it! Besides, it's time we all got together
anyway, since you missed Big Jim's New Year's fest.

kili

" BOB" > wrote in message
...
> kilikini wrote:
> very cozy to me
> >>
> >> Come to think of it, with grilled Velveeta® sandwiches
> >> is the only way that I like Campbell's tomato soup.
> >> Yes, definitely comfort food.
> >>
> >> BOB
> > I have *never* had a Velveeta® grilled cheese! I've
> > never bought Velveeta®. Not that I'm a cheese snob, it
> > just never occurred to me. Isn't that the plastic kine
> > stuff that they put on nachos in stadiums and such?
>
> I think you are confusing Velveeta with Cheeze Whiz. Velveeta is a
> "cheese product" that comes sealed in a plastic/aluminum foil vacuum pouch
> inside of a cardboard box. It's hard enough to hold its loaf-like shape
> and you have to slice it with a knife or cheese slicer. It does meld
> uniformly and really easily, that's why it is so popular for grilled
> cheese sandwiches (and mac-and-cheese). In the stores, it's on the shelf,
> not refrigerated.
>
> > When
> > I make a grilled cheese sandwich, I usually like to add
> > whatever kinds of cheese I have in my fridge - and ALL of
> > them! Usually it's swiss, monterey jack and cheddar on
> > sourdough. The blend of cheeses makes it so yummy and
> > you can get a cheese string about 6" long coming from the
> > sandwich after your first bite! When I made my first one
> > for my hubby, TFM, he said he had just about died and
> > gone to heaven and I made the best one he had ever had.
> > It's the blend of cheeses, folks, trust me. It works!
> >
> > kili
> Yes! I like to add onion slices with the cheese sometimes.
> Those are definitely better, but since I grew up with the Velveeta cheese
> versions, they are a comfort food while the multiple cheese sandwiches can
> be considered orgasmic.
> Another reason for the velveeta sandwiches is those long cheese strings
> that you mentioned...Moms usually don't like the strings with small kids.
> At least my Mom didn't.
>
> BOB

Velveeta does exactly what it should do. Cheeze Whiz is nothing. On a
properly prepaired cheeseburger/bacon sammitch it has the gooey consistency
that reaches the sublime. It is the only thing to use in cheese grits. It
may be a little bland, but there are no strings attatched to their claims.

Hubert.


>
>
>
>

"DJS0302" > wrote in message
...
> >Grilled velveeta sammiches is one of my favourite comfort foods. That and
> >campbell's cream of tomato soup were something I got when I was home sick
> >as a kid. It's very cozy to me
>
> We had grilled cheese and Campbell's tomato soup all the time for lunch
too.
> Velveeta makes the best grilled cheese.

Absolutely. Velveeta, for any other purpose, is an
Abomination in the Sight of the Culinary Gods, but there just
ain't nuttin' like it for grilled sandwiches - and that alone is the
reason I've always got a box in the fridge.

Bob M.

"Melba's Jammin'" > wrote in message
...
> In article > , "Lucy"
> > wrote:
> (snip)
> > What the... ?! SWMBO??
> > lucy.. who can cook anything the caterer does <g>
>
> She Who Must Be Obeyed. I've got the shirt.

Oh, OK...that was my SECOND guess, at least....:-)

Bob M.

kilikini wrote:
> BOB wrote:
>> I don't think it's quite that expensive yet. Last time
>> I priced it, it was in the $20 - $25 range, so I stopped
>> adding it up. This thread has me drooling. Time to
>> make lasagna again. Should I do it in the oven or the
>> Kamado? Decisions, decisions, decisions. ;-)
>>
>> BOB
>
> Oooh, Kamado! And I'm comin' over! It's only an hour
> drive!
>
> kili

Three.

BOB

Pan Ohco wrote:
> On Fri, 28 Jan 2005 00:17:51 -0500, " BOB" >
> wrote:
>
>
>> Listen here...in *my* house, I define authentic. <eg>
>>
>> BOB
>>
>
> Bob I think that you have just stated a truth.
> It will forever end the arguments, about what is, and
> what is not authentic.
>
> Pan Ohco
>
To a point. Names have to mean something so that when you order a Maine
Lobster you won't get chili or turnip greens.

BOB

BOB wrote:
> kilikini wrote:
>> BOB wrote:
>>> I don't think it's quite that expensive yet. Last time
>>> I priced it, it was in the $20 - $25 range, so I stopped
>>> adding it up. This thread has me drooling. Time to
>>> make lasagna again. Should I do it in the oven or the
>>> Kamado? Decisions, decisions, decisions. ;-)
>>>
>>> BOB
>>
>> Oooh, Kamado! And I'm comin' over! It's only an hour
>> drive!
>>
>> kili
>
> Three.
>
> BOB

It's not three! Uh uh. We're in the lower right side of Pasco County.

kili

"Wayne Boatwright" > wrote in message
...
> On Fri 28 Jan 2005 05:27:24a, kilikini wrote in rec.food.cooking:

>> isn't necessarily an inexpensive dish anyway. By the time you buy all
>> the cheese (mozzarella, ricotta - COTTAGE - and parmesan), get the
>> noodles, whatever meat or veggie, it's right up there in the $30 - $40
>> US mark. But then, that was on Maui; haven't tried it with Florida's
>> considerably cheaper food prices.

> You're right, it's certainly not a bargain food. Another fooler is chili,
> especially if you buy canned beans and tomato product, and put a lot of
> meat in it.

Yeah, but it makes tons of leftovers. Not the throw out leftovers, the you
have a lot of great food in the freezer leftovers. By the time you
determine
the cost per serving, it's minimal.

Funny story, I was once in a wedding, my then boyfriend is a terrific cook.
I agreed to bring lasagna to the bridal shower. Well, I reported the news,
he took it surprisingly well, despite being DIRT POOR, he made the sauce,
he cooked up sausage and meatballs and put together two HUGE pans of
lasagna. We're talking those enormous foil pans, like the turkey size. How
many friggin people did I think were going to be there?

Dragged them down to south jersey, okay, not balanced on my head or
anything, in my car. This extended Italian family were astonished at how
good the lasagna was. You made this!????????? Yes. Sure. How can
an Irish girl make sucha good lasagna??? They were amazed.

Yup, I bold face lied that I made it myself. And brought enough to feed a
family of eight for 2 weeks.

nancy

Nancy Young wrote:
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 28 Jan 2005 05:27:24a, kilikini wrote in rec.food.cooking:
>
>>> isn't necessarily an inexpensive dish anyway. By the time you buy
>>> all the cheese (mozzarella, ricotta - COTTAGE - and parmesan), get
>>> the noodles, whatever meat or veggie, it's right up there in the
>>> $30 - $40 US mark. But then, that was on Maui; haven't tried it
>>> with Florida's considerably cheaper food prices.
>
>> You're right, it's certainly not a bargain food. Another fooler is
>> chili, especially if you buy canned beans and tomato product, and
>> put a lot of meat in it.
>
> Yeah, but it makes tons of leftovers. Not the throw out leftovers,
> the you have a lot of great food in the freezer leftovers. By the
> time you determine
> the cost per serving, it's minimal.
>
> Funny story, I was once in a wedding, my then boyfriend is a terrific
> cook. I agreed to bring lasagna to the bridal shower. Well, I
> reported the news, he took it surprisingly well, despite being DIRT
> POOR, he made the sauce, he cooked up sausage and meatballs and put
> together two HUGE pans of lasagna. We're talking those enormous foil
> pans, like the turkey size. How many friggin people did I think were
> going to be there?
>
> Dragged them down to south jersey, okay, not balanced on my head or
> anything, in my car. This extended Italian family were astonished at
> how good the lasagna was. You made this!????????? Yes. Sure. How
> can
> an Irish girl make sucha good lasagna??? They were amazed.
>
> Yup, I bold face lied that I made it myself. And brought enough to
> feed a family of eight for 2 weeks.
>
> nancy

Great story, Nancy! Can't believe you didn't keep him! LOL

kili

"kilikini" > wrote in message
.. .
> Nancy Young wrote:

>> Funny story, I was once in a wedding, my then boyfriend is a terrific
>> cook. I agreed to bring lasagna to the bridal shower. Well, I
>> reported the news, he took it surprisingly well, despite being DIRT
>> POOR, he made the sauce, he cooked up sausage and meatballs and put
>> together two HUGE pans of lasagna. We're talking those enormous foil
>> pans, like the turkey size. How many friggin people did I think were
>> going to be there?
>>
>> Dragged them down to south jersey, okay, not balanced on my head or
>> anything, in my car. This extended Italian family were astonished at
>> how good the lasagna was. You made this!????????? Yes. Sure. How
>> can
>> an Irish girl make sucha good lasagna??? They were amazed.
>>
>> Yup, I bold face lied that I made it myself. And brought enough to
>> feed a family of eight for 2 weeks.

> Great story, Nancy! Can't believe you didn't keep him! LOL

(giggling) Who says I didn't? I gave him a promotion.

nancy

kilikini wrote:
> BOB wrote:
>> kilikini wrote:
>>> BOB wrote:
>>>> I don't think it's quite that expensive yet. Last time
>>>> I priced it, it was in the $20 - $25 range, so I
>>>> stopped adding it up. This thread has me drooling.
>>>> Time to make lasagna again. Should I do it in the
>>>> oven or the Kamado? Decisions, decisions, decisions.
>>>> ;-)
>>>>
>>>> BOB
>>>
>>> Oooh, Kamado!

Three. (my response placed in proper context)

>>> And I'm comin' over! It's only an hour
>>> drive!
>>>
>>> kili
>>
>> Three.
>>
>> BOB
>
> It's not three! Uh uh. We're in the lower right side of
> Pasco County.

No. lol. My response was to your statement about "Kamado"
I'm actually east of O-Town, so 1 1/2 hours maybe.

BOB

On Thu, 27 Jan 2005 19:27:25 -0800, Terry Pulliam Burd
> wrote:

>On Thu, 27 Jan 2005 23:07:14 GMT, Siobhan Perricone
> wrote:
>
>>Grilled velveeta sammiches is one of my favourite comfort foods. That and
>>campbell's cream of tomato soup were something I got when I was home sick
>>as a kid. It's very cozy to me
>
>Good grief, Siobhan, can't you even *spell*??? It's "sammidges"!!
>Where'd you go to school, anyway? Who are your people? I simply cannot
>fathom anyone spelling...<snarl, grouse, sniff>

I am so sorry, Squeaks, but I am holding a book here, dated from 1832,
which cites, authoritatively, that it is "sammiches". Clearly your people
*******ized it when they came to this country but I assure you the founding
fathers who arrived on the Mayflower were taught by the Natives they found
here that it was "Sammiches". Now get with the program you lame-ass pooh
head! *wink*

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar

"Siobhan Perricone" > wrote in message
...
> On Thu, 27 Jan 2005 19:27:25 -0800, Terry Pulliam Burd
> > wrote:
>
>>On Thu, 27 Jan 2005 23:07:14 GMT, Siobhan Perricone
> wrote:
>>
>>>Grilled velveeta sammiches is one of my favourite comfort foods. That and
>>>campbell's cream of tomato soup were something I got when I was home sick
>>>as a kid. It's very cozy to me
>>
>>Good grief, Siobhan, can't you even *spell*??? It's "sammidges"!!
>>Where'd you go to school, anyway? Who are your people? I simply cannot
>>fathom anyone spelling...<snarl, grouse, sniff>
>
> I am so sorry, Squeaks, but I am holding a book here, dated from 1832,
> which cites, authoritatively, that it is "sammiches". Clearly your people
> *******ized it when they came to this country but I assure you the
> founding
> fathers who arrived on the Mayflower were taught by the Natives they found
> here that it was "Sammiches". Now get with the program you lame-ass pooh
> head! *wink*
>
> --
> Siobhan Perricone
Now see.. even *I* heard the humor in your tone.. before I got to the
*wink*.
love this newsgroup!
lucy

"Bob Myers" > wrote in message
...
>
> "DJS0302" > wrote in message
> ...
>> >Grilled velveeta sammiches is one of my favourite comfort foods. That
>> >and
>> >campbell's cream of tomato soup were something I got when I was home
>> >sick
>> >as a kid. It's very cozy to me
>>
>> We had grilled cheese and Campbell's tomato soup all the time for lunch
> too.
>> Velveeta makes the best grilled cheese.
>
> Absolutely. Velveeta, for any other purpose, is an
> Abomination in the Sight of the Culinary Gods, but there just
> ain't nuttin' like it for grilled sandwiches - and that alone is the
> reason I've always got a box in the fridge.
>
> Bob M.
rofl..
gods, plural??? eeeek, how many of them thar gods is there, bobby?!?!
lucy

"Steve Calvin" > wrote in message
...
> Melba's Jammin' wrote:
>> In article > , "Lucy"
>> > wrote:
>> (snip)
>>
>>>What the... ?! SWMBO??
>>>lucy.. who can cook anything the caterer does <g>
>>
>>
>> She Who Must Be Obeyed. I've got the shirt.
>
> Not in our house. I rule with an iron fist! Only problem is that she
> always has a spray bottle of hydrochloric acid with her! <sigh>
>
> --
> Steve
ROFL.. you guys are killin me tonight.. i'm about to have a spell of
incontinence ova heah!
lucy

"Nancy Young" > wrote in message
...
>
> "kilikini" > wrote in message
> .. .
>> Nancy Young wrote:
>
>>> Funny story, I was once in a wedding, my then boyfriend is a terrific
>>> cook. I agreed to bring lasagna to the bridal shower. Well, I
>>> reported the news, he took it surprisingly well, despite being DIRT
>>> POOR, he made the sauce, he cooked up sausage and meatballs and put
>>> together two HUGE pans of lasagna. We're talking those enormous foil
>>> pans, like the turkey size. How many friggin people did I think were
>>> going to be there?
>>>
>>> Dragged them down to south jersey, okay, not balanced on my head or
>>> anything, in my car. This extended Italian family were astonished at
>>> how good the lasagna was. You made this!????????? Yes. Sure. How
>>> can
>>> an Irish girl make sucha good lasagna??? They were amazed.
>>>
>>> Yup, I bold face lied that I made it myself. And brought enough to
>>> feed a family of eight for 2 weeks.
>
>> Great story, Nancy! Can't believe you didn't keep him! LOL
>
> (giggling) Who says I didn't? I gave him a promotion.
>
> nancy
welp.. i grew up in a small town in arkansas, and they'd have looked at you
like you had two heads if you went into the store and asked for ricotta
cheese. i mean.. in a town of 800 people, parsley was for 'ferrigners'.
i remember watching mom make her lasagna with cottage cheese.. she'd strain
it and beat it.. it had the consistency of ricotta, if not the flavor.
lucy

" BOB" > wrote in message
...
> kilikini wrote:
>> Damsel wrote:
>>>" BOB" wrote:
>>>
>>>> But you can't call it Lasagna Alfredo Chili if you use
>>>> cottage cheese. <eg>
>>>
>>> How about Lasagna Chicken Scampi Alfredo Chili? Isn't
>>> there cottage cheese in Chicken Scampi?
>>>
>>
>> You people are just sick. :P LOL
>>
>> kili
>
> No argument there...but we've got to be authentic with the names.
>
> BOB
> or at least original

i'll settle this.. i'm right!
lucy <grins>

kilikini wrote:
> BOB wrote:
>> kilikini wrote:
>>> BOB wrote:
>>>> kilikini wrote:
>>>>> I love a broccoli/spinach/mushroom lasagna in a white
>>>>> sauce, or how about a seafood lasagna? It's all good!
>>>>>
>>>>> kili
>>>>
>>>> Use that same idea on a pizza. Well, both of them.
>>>> Veggies plus the white sauce, or seafood and white
>>>> sauce. Or both.
>>>>
>>>> BOB
>>>
>>> BOB, we're going to have to get together here soon and
>>> have our own little mini cook-in with WSM's. I so want
>>> to try a pizza on one.
>>>
>>> kili
>>
>> Sounds like a plan...I'm still not supposed to drive
>> much, but the time is coming. I can't cook on a WSM any
>> more, my Kamados have spoiled me. Maybe I'll have to
>> bring one or two (and some pizza stones).
>>
>> BOB
>
> Sounds wonderful! I'm up for it! Besides, it's time we
> all got together anyway, since you missed Big Jim's New
> Year's fest.
>
> kili

Yeah, sorry about that. Just a quick...I know I could look it up, but
what's the diameter of the WSM grill?

BOB
who still owes you and TFM® a wedding present

"Lucy" > wrote in message
om...
..
> >
> > Absolutely. Velveeta, for any other purpose, is an
> > Abomination in the Sight of the Culinary Gods, but there just
> > ain't nuttin' like it for grilled sandwiches - and that alone is the
> > reason I've always got a box in the fridge.
> >
> > Bob M.
> rofl..
> gods, plural??? eeeek, how many of them thar gods is there, bobby?!?!
> lucy

No one is certain. On the other hand, we have REALLY
good evidence that pretty much all of 'em have a really,
really warped sense of humor.

Bob "Never 'Bobby'!" M.

On Thu, 27 Jan 2005 15:12:34 -0600, Damsel
> wrote:

> Here's my mom's from-scratch recipe (except that the poor ol' broad used
> noodles from a <gasp!> box, and used <gasp!> cottage cheese instead of
> ricotta).

I use both! I use unsalted cottage cheese to cut down on...
salt.

I also use several firm white (NOT any form of cheddar)
cheeses: mozzarella, Jarlesberg, parmesan, romano for
starters. More if I have it in the fridge.



sf

On Thu, 27 Jan 2005 20:27:01 -0600, Damsel
> wrote:

> Kili and I are originally from neighboring states. I think that cottage
> cheese is probably a regional thing.

Maybe

> Or maybe that's all that was available here, way back when.

I think that was more to the point, especially out in the
boondocks.

sf

On 28 Jan 2005 13:46:19 GMT, Wayne Boatwright >
wrote:

> Yes, kili, you're right. A lot of those big pot recipes that used to cost
> next to nothing to make are a lot more expensive today. I can remember
> when those kinds of recipes were considered "economy meals" or "budget
> stretchers". Not so anymore.

Yeah - like ox tails, which used to be sold for pennies, now
cost as much as a good steak per pound.

sf

On Sat, 29 Jan 2005 13:49:57 -0800, sf > wrote:

>On Thu, 27 Jan 2005 15:12:34 -0600, Damsel
> wrote:
>
>> Here's my mom's from-scratch recipe (except that the poor ol' broad used
>> noodles from a <gasp!> box, and used <gasp!> cottage cheese instead of
>> ricotta).
>
>I use both! I use unsalted cottage cheese to cut down on...
>salt.

I never thought to look for unsalted cottage cheese. Thanks for letting me
know it exists. I'm growing less and less tolerant of saltiness as time
goes on.

>I also use several firm white (NOT any form of cheddar)
>cheeses: mozzarella, Jarlesberg, parmesan, romano for
>starters. More if I have it in the fridge.

Crash would love it if I put cheddar in a lasagna. I just stab the back of
his hand with a fork if he tries it.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

"Damsel" > wrote in message
...
> On Sat, 29 Jan 2005 13:49:57 -0800, sf > wrote:

>>I also use several firm white (NOT any form of cheddar)
>>cheeses: mozzarella, Jarlesberg, parmesan, romano for
>>starters. More if I have it in the fridge.
>
> Crash would love it if I put cheddar in a lasagna. I just stab the back
> of
> his hand with a fork if he tries it.

I have to turn my face away when tv cooks put cheddar in lasagna.
NOOOOOOOOOOOOOOOOOOOO. Gawd, it must be like lead.

nancy

Nancy Young wrote:

>
> I have to turn my face away when tv cooks put cheddar in lasagna.
> NOOOOOOOOOOOOOOOOOOOO. Gawd, it must be like lead.
>
> nancy

LOL.. you and me both.
Goomba

On Sat, 29 Jan 2005 16:17:01 -0600, Damsel
> wrote:

> Crash would love it if I put cheddar in a lasagna.

Is he from the South? It seems to be "a Southern thing"
that moves around with them...

> I just stab the back of
> his hand with a fork if he tries it.

Good Girl! We can now call you Defender of Lasagna.

LOL


sf

On Sat, 29 Jan 2005 15:28:50 -0800, sf > wrote:

>On Sat, 29 Jan 2005 16:17:01 -0600, Damsel
> wrote:
>
>> Crash would love it if I put cheddar in a lasagna.
>
>Is he from the South? It seems to be "a Southern thing"
>that moves around with them...

Born and raised in St. Paul, Minnesota. One of his favorite pizzas is
bacon cheeseburger. They use cheddar on that one.

>> I just stab the back of
>> his hand with a fork if he tries it.
>
>Good Girl! We can now call you Defender of Lasagna.

Even though I use Worcestershire and cottage cheese in mine?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Sat, 29 Jan 2005 18:00:38 -0600, Damsel
> wrote:

> Even though I use Worcestershire and cottage cheese in mine?

Remember, I don't think cottage cheese is a bad thing.
Geeze, I never thought about it until I came to rfc. My
thought was "if so many people do it, I'll try it". In the
case of cottage cheese, the unsalted really helped cut back
on sodium w/o stripping flavor. In the case of cheddar
cheese, I didn't have to make it myself because I've eaten
lasagna made with it and (IMO) blech... not something I want
to reproduce.

As for the worcestershire - you use ground beef in your
recipe <ITOH, I use hot Italian sausage> so worcestershire
doesn't sound weird to me, because I think it's a natural
addition to anything that uses beef. Not sure if I'd use a
tablespoon of it, but I don't measure - so who knows? Of
course you DO use Lea & Perrins... don't you??? If not,
that could be a problem!

LOL



sf