Nancy Young > wrote in message
...
> "The Ranger" > wrote
>
> > Any product produced by Stofers would easily qualify. (It
> > doesn't even have to be edible.)
> >
> Have you tried it? Just curious.

Yes... At one time, Stofer's restaurant-style lasagna's were very good
and could easily do in a pinch. But the last time I tried both (the
"meat" and vegetarian), the lack of taste _AND_ texture was quite
disturbing. I was not the only one to notice these absences, either,
during the meal.

The Ranger

zxcvbob > wrote in message
...
> The Ranger wrote:
> > zxcvbob > wrote in message
...
> > [snip]
> >
> > > What is the most dubious thing you can call lasagna and
> > > get away with it?
> > >
> > Any product produced by Stofers would easily qualify. (It
> > doesn't even have to be edible.)
> >
> Doesn't Chef Boyardee make a canned lasagna? You dump
> 3 or 4 (15 ounce) cans in a 9x13" pan and top with plastic
> cheese slices and bake until it gets bubbly. Mmmmm. Serve
> with powdered parmesan cheese in the green can.
>
> (I've had worse)

I didn't know Chef Boyardee made a canned lasagna. (I'm trying to
imagine what it would look like coming out of a 14.5oz upright can.)

I'll take your word that there are worse examples of lasagna out there,
though. I can think of two that immediately come to mind (Florentine's,
a local [to me] Italian restaurant and another now-defunct "Italian"
place. Truly awful stuff.)

The Ranger

On Sat, 15 Oct 2005 03:34:28 GMT, "Edwin Pawlowski" >
connected the dots and wrote:

~
~"Dimitri" > wrote in message
...
~> We are creating a generation of misinformed idiots;
~>
~> Scampi = a creamy garlic sauce as in Chicken scampi
~> Alfredo = a creamy sauce with cheese (probably Kraft
packed in
~> cardboard)
~>>
~> What else?
~>
~> Dimitri
~
~Lasagna = anything with a layer of noodles
~
Anything with layers of anything. The latest I've heard of was sliced
zucchini used instead of noodles. Bleh!

maxine in blub..blub..blub

The Ranger wrote:
> zxcvbob > wrote in message
> ...
>> The Ranger wrote:
>>> zxcvbob > wrote in message
>>> ... [snip]
>>>
>>>> What is the most dubious thing you can call lasagna and
>>>> get away with it?
>>>>
>>> Any product produced by Stofers would easily qualify. (It
>>> doesn't even have to be edible.)
>>>
>> Doesn't Chef Boyardee make a canned lasagna? You dump
>> 3 or 4 (15 ounce) cans in a 9x13" pan and top with plastic
>> cheese slices and bake until it gets bubbly. Mmmmm. Serve
>> with powdered parmesan cheese in the green can.
>>
>> (I've had worse)
>
> I didn't know Chef Boyardee made a canned lasagna. (I'm trying to
> imagine what it would look like coming out of a 14.5oz upright can.)
>
> The Ranger

I don't actively look for it but yes, they do (or did) make canned lasagna.
Smaller noodles, of course, and the "meat" has a dog-food like texture, with
lots of bright orange "tomato sauce".

Jill

~patches~ wrote:
> zxcvbob wrote:
>
>> The Ranger wrote:
>>
>>> zxcvbob > wrote in message
>>> ...
>>> [snip]
>>>
>>>> What is the most dubious thing you can call lasagna and
>>>> get away with it?
>>>
>>>
>>>
>>>
>>> Anything product produced by Stofers would easily qualify. (It doesn't
>>> even have to be edible.)
>>>
>>> The Ranger
>>>
>>>
>>
>>
>> Doesn't Chef Boyardee make a canned lasagna? You dump 3 or 4 (15
>> ounce) cans in a 9x13" pan and top with plastic cheese slices and bake
>> until it gets bubbly. Mmmmm. Serve with powdered parmesan cheese in
>> the green can.
>>
>> (I've had worse)
>>
>> Bob
>
> IIRC the spelling is lasagne but I think I've also seen it spelled
> lasagna so who knows? I haven't seen the Chef boyardee stuff but it
> just doesn't sound good. We ate at one restaurant that had the absolute
> worst lasagne in the world. I swear the sauce was made with dog food!
> At home I think the worst I could come up with would be using zucchini
> or crackers in place of the lasagne noodles - I've been told about both
> and have seen the recipes but I like regular lasagne noodles myself.



I think the lasagne noodle is the real requirement, and anything else
you do to it would OK.

Bob

Wayne Boatwright wrote:
> On Sat 15 Oct 2005 08:10:13a, Nancy Young wrote in rec.food.cooking:
>
>
>>"The Ranger" > wrote
>>
>>
>>>Anything product produced by Stofers would easily qualify. (It doesn't
>>>even have to be edible.)
>>
>>Have you tried it? Just curious.
>>
>>nancy
>
>
> Stouffer's Spinach Souffle, Corn Souffle, and Macaroni and Cheese and pretty
> good. Even their creamed chipped beef is better than what most restaurants
> produce.
>

stouffer's macaroni and cheese is quite yummy. It's one of the few
frozen prepared foods that I like.

--

saerah

"It's not a gimmick, it's an incentive."- asterbark, afca

aware of the manifold possibilities of the future

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

Nancy Young wrote:
> "Ranee Mullet" wrote
> > "Nancy Young" wrote:
> >
> >> Closest I came was eggplant lasagna.
> >
> > Do you mean lasagna with eggplant in it, or lasagna made of eggplant
> > instead of noodles?
>
> Exactly, no noodles.
>
> > I have a Sicilian recipe for lasagne that has eggplant, peppers,
> > olives and such in it and we like it quite a bit.
>
> That sounds like a keeper. Ricotta in it, mozzarella? Noodles?
> I'd make it either way, eggplant as the noodles or just noodles.

I realy think using eggplant in lieu of noodles makes it much more akin
to eggplant parm.

Lasagna is actually a Jewish dish... hey, didn't I once post a recipe
for matzo lasagna... yep, I sure did.... posted one for tortilla
lasagna too, but for now let's go with this...

This is probably not the actual recipe I posted but there are lots of
versions to be found on the net, I like this one the best, you'll see
why...

I just love the introduction:
http://www.angelfire.com/pa2/passove...-passover.html

[excerpt]
"The word "lasagna" was first mentioned in the 13th century as part of
a layered dish. The term "lasagna" (plural form "lasagne") derives from
the Greek word "lasanon", meaning "chamber pot". The Romans then
borrowed the word and called it "lassanum", meaning "cooking pot".
Later on, the Italians then borrowed the word and called it "lasagna"
and it referred to the dish in which lasagna was made."

Don't yoose just love it too... heheheh

I don't make these things up, I just report. <g>

Sheldon

"Derek Lyons" > wrote in message
...
> "Dimitri" > wrote:
>
>>We are creating a generation of misinformed idiots;
>
> No, we are living in an age where food snobs are attempting to define
> each and every term with a single meaning - even if it does not have
> such in it's native enviroment.
>
> D.

Well durruk (you don't mind me calling you durruck do you? Derek would just
seen so snobby) here is my take on the situation.

It is because most of those terms do have a single meaning. This morning I
drove through some deep water across the road. But my car is still a car,
not a boat.

The problem is that many people are too damned lazy to re-name a product and
want to hop aboard the popularity of an existing product no matter how much
they vary it. These are often the same whacko's that perpetrate political
correctness in speech, We can (and should) now call a rose by any other
name. A dead rose is now color impaired.

Nope, not food snobs, but people that actually learn and use the proper
names for different dishes. But we do appreciate your thoughts, Mr. Lions.

On 15 Oct 2005 02:40:52 +0200, Wayne Boatwright wrote:

> On Fri 14 Oct 2005 04:46:16p, Nancy Young wrote in rec.food.cooking:
>
> >
> > "Dimitri" > wrote in message
> > . ..
> >> We are creating a generation of misinformed idiots;
<snip>
> >
> > Caesar salad has to fit in there somewhere.
> >
> > nancy
>
> Why is that today Caesar Salad almost always comes with chicken? Erp!

They had steak for a while, but I guess customers are too scared of
mad cow these days.

On Sat, 15 Oct 2005 14:56:48 GMT, Dog3 wrote:

> Don't forget the frozen peas in the Alfredo.
>
> Michael <big erp>

Eeeew! sf is very glad she doesn't order Alfredo in restaurants.

"sf" > wrote in message
...
> On 15 Oct 2005 02:40:52 +0200, Wayne Boatwright wrote:
>
> > On Fri 14 Oct 2005 04:46:16p, Nancy Young wrote in rec.food.cooking:
> >
> > >
> > > "Dimitri" > wrote in message
> > > . ..
> > >> We are creating a generation of misinformed idiots;
> <snip>
> > >
> > > Caesar salad has to fit in there somewhere.
> > >
> > > nancy
> >
> > Why is that today Caesar Salad almost always comes with chicken? Erp!
>
> They had steak for a while, but I guess customers are too scared of
> mad cow these days.
>
>

Steak? Uh uh, seared Ahi, blackened sometimes or shrimp.

kili

On Sat, 15 Oct 2005 00:37:38 GMT, MareCat wrote:

>
> Fajitas = Anything (beef, chicken, shrimp, portabellos,
> etc.) grilled, sliced into thin strips, and served in flour tortillas
> with "fixins"
>

You mean they're not?

sf
ducking and running

On 15 Oct 2005 04:57:19 +0200, Wayne Boatwright wrote:

> Ah, Lemonade Picatta, my favorite! Or, maybe that should be Lemonada
> Picatta. :-)

Laugh all you wish, I like it lemony and don't forget the capers.

On Sat, 15 Oct 2005 03:34:28 GMT, Edwin Pawlowski wrote:
>
> Lasagna = anything with a layer of noodles
>
What? You haven't heard of eggplant lasagna?

On Sat, 15 Oct 2005 13:45:31 GMT, AlleyGator wrote:

> "Bob Terwilliger" > wrote:
> >Oh, the layers don't even have to be NOODLES: I've seen a "lasagna" recipe
> >made with layers of tofu.
> >
>
> I've even seen it made with cut-out pieces of chilled polenta.

I'm absolutely stunned and don't know if I should feel horrified or
intrigued.

Dimitri wrote: what else? How about "mock
apple pie" and "Black Forest Cake" made with Cool Whip and canned cherry
pie filling? (Yuck!). Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

sf > wrote:
>> I've even seen it made with cut-out pieces of chilled polenta.
>
>I'm absolutely stunned and don't know if I should feel horrified or
>intrigued.

Actually, it looked pretty good. I said chilled, but actually it's
like making polenta to pan-fry or grill. You make a couple of batches
of it and chill it in the fridge in loaf pans overnight. Then take it
out and let it warm to room temp. You do the lasagne just like with
noodles, except you use thin slices of the polenta. A good basic
tomato sauce, coupled with parmensan, ricotta and whatever else - you
can add some mozarella if you're into that. A little salt and pepper.
I'm sorry I don't have the exact recipe, but I'm sure most RFC'ers
could just wing it pretty well. (BTW, the tomato sauce had some
sauteed garlic added). I guess you could add some cooked Italian
sausage of some kind, although the one I saw was meatless.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

On Sat, 15 Oct 2005 17:52:18 GMT, sarah bennett wrote:

> Wayne Boatwright wrote:
> > On Sat 15 Oct 2005 08:10:13a, Nancy Young wrote in rec.food.cooking:
> >
> >>
> >>Have you tried it? Just curious.
> >>
> >>nancy
> >
> >
> > Stouffer's Spinach Souffle, Corn Souffle, and Macaroni and Cheese and pretty
> > good. Even their creamed chipped beef is better than what most restaurants
> > produce.
> >
>
> stouffer's macaroni and cheese is quite yummy. It's one of the few
> frozen prepared foods that I like.

I like their vegetable lasagne (white sauce)... I add extra garlic and
romano cheese, that's about all.

"sf" > wrote

> On Sat, 15 Oct 2005 17:52:18 GMT, sarah bennett wrote:

>> stouffer's macaroni and cheese is quite yummy. It's one of the few
>> frozen prepared foods that I like.
>
> I like their vegetable lasagne (white sauce)... I add extra garlic and
> romano cheese, that's about all.

I like their lasagnas, both meat and vegetable, the mac n cheese and
their stuffed peppers. I happen to have all of those in my freezer right
now as there was a 50% off sale ... I think maybe I've had their
pepper steak as well, I think that was good. I fergit. Anyway, not
bad at all when all you want is lunch, no hassles.

I do like their deluxe french bread pizza as well.

nancy

On Sat, 15 Oct 2005 17:02:53 -0400, Nancy Young wrote:

> I do like their deluxe french bread pizza as well.

I completely forgot about those. Haven't had them in years... but
they were very good!

~patches~ wrote:

> We ate at one restaurant that had the absolute worst lasagne in the world.
> I swear the sauce was made with dog food!

20 years ago when I was living in New York City, I bought a restaurant guide
for that locale. I remember that Sardi's was the restaurant most favored by
celebrities, and they touted their cannelloni as a specialty of the house.
The reviewer likened it to cat food which had been wrapped in leather and
spot-welded to an ashtray!

Bob

Peter Aitken > wrote:

> "sarah bennett" > wrote
> >
> > well, doesn't pesto literally mean anything (food) ground into a paste
> > with a pestle?
>
> Perhaps, but that's irrelevant. In the culinary world it means a paste made
> from basil, cheese, etc.

There is more than one kind of pesto; the genovese variant is just the
best known and most widely used. Another very popular kind is pesto
rosso, which is based on sun-dried tomatoes and is likely to be of
southern Italian origin where they are semi-popular. It appears to be
unrelated to pesto genovese, but some recipes do include basil at least.
Some contain peppers. I've seen commercial pesto rosso in "alimentari"
and supermarkets in Italy and even here in Germany it can be found in
nearly every supermarket, it seems.

Here is a recipe from Patricia Wells's _Trattoria_.


Victor

Red Pesto Sauce
Pesto rosso

10 sun-dried tomatoes
1 plump fresh garlic clove, minced
1/2 teaspoon crushed red peppers (hot red pepper flakes), or to taste
6 tablespoons extra-virgin olive oil
About 20 salt-cured black olives, such as Italian Gaeta or French Nyons
olives, stoned
2 teaspoons minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves

In the bowl of a food processor, combine all the ingredients and process
until the sauce is lightly emulsified but still quite coarse and almost
chunky. (You do not want a smooth sauce.) The sauce can be stored in
the refrigerator for up to 1 month. If you do so, first cover the pesto
with a film of olive oil.

Yield: 4 fl oz (125 ml) sauce

"Bob Terwilliger" > wrote in message
...
> ~patches~ wrote:
>
>> We ate at one restaurant that had the absolute worst lasagne in the
>> world. I swear the sauce was made with dog food!
>
> 20 years ago when I was living in New York City, I bought a restaurant
> guide for that locale. I remember that Sardi's was the restaurant most
> favored by celebrities, and they touted their cannelloni as a specialty of
> the house. The reviewer likened it to cat food which had been wrapped in
> leather and spot-welded to an ashtray!
>
> Bob

Did you like it?
Dee Dee

"Peter Aitken" > wrote in message
...
> "sarah bennett" > wrote in > >
> > well, doesn't pesto literally mean anything (food) ground into a paste
> > with a pestle?
> >
>
> Perhaps, but that's irrelevant. In the culinary world it means a paste
made
> from basil, cheese, etc.
>

Not really Peter. IMO, pesto made from basil, cheese and pinenuts is one
particular type of pesto. There are many of them such as pesto made with
cilantro. Even it Italy there are many different concoctions that can be
called a pesto. It is not only a paste; it can be anything made with a
mortar and pestle.

Charlie

Charles Gifford wrote:
>
> Not really Peter. IMO, pesto made from basil, cheese and pinenuts is one
> particular type of pesto. There are many of them such as pesto made with
> cilantro. Even it Italy there are many different concoctions that can be
> called a pesto. It is not only a paste; it can be anything made with a
> mortar and pestle.
>
Agreed. My usual is the classic basil and parsley, garlic, pinenuts
and olive oil. Absolutely no cheese. -aem

"Derek Lyons" > wrote in message
...
> "Dimitri" > wrote:
>
> >We are creating a generation of misinformed idiots;
>
> No, we are living in an age where food snobs are attempting to define
> each and every term with a single meaning - even if it does not have
> such in it's native enviroment.
>
> D.

Can you enlighten us with some examples?

Charlie

Dee Dee wrote:

>> 20 years ago when I was living in New York City, I bought a restaurant
>> guide for that locale. I remember that Sardi's was the restaurant most
>> favored by celebrities, and they touted their cannelloni as a specialty
>> of the house. The reviewer likened it to cat food which had been wrapped
>> in leather and spot-welded to an ashtray!
>>
>
> Did you like it?

:-)

I never went to Sardi's; there were PLENTY of fine eating establishments
which DIDN'T have that cat-food stigma!

Bob

"Derek Lyons" > wrote in message
...
> "Dimitri" > wrote:
>
>>We are creating a generation of misinformed idiots;
>
> No, we are living in an age where food snobs are attempting to define
> each and every term with a single meaning - even if it does not have
> such in it's native enviroment.
>
> D.


Please look up "scampi" and tell me what is the definition.

Idiot!

Dimitri

In article > ,
"kilikini" > wrote:

> Oh, you said pesto, which got me thinking to Salsa. What's the *real*
> definition of salsa? I mean, traditionally you think of tomatoes, lime,
> vinegar, onion, cilantro, jalepenos, garlic and such. But now there are
> fruit salsas, different veggie salsas..... What is the true meaning of
> salsa?

Sauce. And just like pesto (paste), people think that the one
popular version they know must be the One True Version. That's why this
evolving name thread is so amusing. Only a few things that have been
added to Dimitri's list actually have one authorized version. Even that
is dubious, because chef's in each nation/region/town always make their
own version. It is more likely that there are certain ingredients that
are almost always included and some that are almost always excluded, and
with the exception of restaurant created specialties, probably even that
is too tight a definition.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
~patches~ > wrote:

> IIRC the spelling is lasagne but I think I've also seen it spelled
> lasagna so who knows?

I may be wrong, but I thought lasagne was plural.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ranee Mueller wrote:
> In article >,
> ~patches~ > wrote:
>
>
>>IIRC the spelling is lasagne but I think I've also seen it spelled
>>lasagna so who knows?
>
>
> I may be wrong, but I thought lasagne was plural.
>


Yep. I looked it up last night; I wanted to deliberately misspell it in
my hotdish recipe title (that has no noodles in it and oughtta be called
something like "stacked enchiladas") Turns out both are correct, and
lasagna is singular and lasagne is plural.

Bob

zxcvbob wrote:

> Ranee Mueller wrote:
>
>> In article >,
>> ~patches~ > wrote:
>>
>>
>>> IIRC the spelling is lasagne but I think I've also seen it spelled
>>> lasagna so who knows?
>>
>>
>>
>> I may be wrong, but I thought lasagne was plural.
>>
>
>
> Yep. I looked it up last night; I wanted to deliberately misspell it in
> my hotdish recipe title (that has no noodles in it and oughtta be called
> something like "stacked enchiladas") Turns out both are correct, and
> lasagna is singular and lasagne is plural.
>
> Bob
Well that's good to know since I do lasagna in bulk sessions that would
then make it lasagne Regardless of the way it is spelled it is still
good food!

"Dimitri" > wrote in message
. ..
> We are creating a generation of misinformed idiots;
<snip>

Chef = Cook

Charlie

"Dimitri" > wrote in message
>
>
> Please look up "scampi" and tell me what is the definition.
>

Would you have a good recipe for chicken scampi?

Charles Gifford wrote:
> "Dimitri" wrote:
>> We are creating a generation of misinformed idiots;
> <snip>
>
> Chef = Cook

Cook who demonstrates a recipe or technique in public = Celebrity Chef

"Edwin Pawlowski" > wrote in message
.. .
>
> "Dimitri" > wrote in message
>>
>>
>> Please look up "scampi" and tell me what is the definition.
>>
>
> Would you have a good recipe for chicken scampi?

Sure - add precooked frozen Chicken tenders to the scampi sauce and zap in the
nuker to warm.

Top with grated Velveeta cheese

SCAMPI SAUCE:
3 shallots
1 clove garlic
1 oz. Worcestershire sauce
1/2 pt. fresh lemon juice
1/2 pt. sherry
1 lb. butter
1 1/2 c. American mustard, yellow
Grind the shallots and the clove of garlic. Add the Worcestershire sauce, lemon
juice and sherry. Mix the cup of mustard with butter until smooth and add this
to the first mixture. Boil for 5 minutes, with constant stirring. The lemon
juice helps preserve this sauce indefinitely in the refrigerator


NOT

Dimitri

Dimitri a écrit :

> Top with grated Velveeta cheese

I don't know how one would go about grating Velveeta. Do you let it
dry out first?

On 18 Oct 2005 21:56:30 +0200, Wayne Boatwright
> wrote:

>On Tue 18 Oct 2005 08:30:40a, alsandor wrote in rec.food.cooking:
>
>> Dimitri a écrit :
>>
>>> Top with grated Velveeta cheese
>>
>> I don't know how one would go about grating Velveeta. Do you let it
>> dry out first?
>>
>>
>
>Very cold on the large hole shredding side of a box grater.


I put it in the freezer for awhile first.

Boron

On Tue 18 Oct 2005 08:30:40a, alsandor wrote in rec.food.cooking:

> Dimitri a écrit :
>
>> Top with grated Velveeta cheese
>
> I don't know how one would go about grating Velveeta. Do you let it
> dry out first?
>
>

Very cold on the large hole shredding side of a box grater.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Dimitri wrote:

> We are creating a generation of misinformed idiots;
>
> Scampi = a creamy garlic sauce as in Chicken scampi
> Alfredo = a creamy sauce with cheese (probably Kraft packed in
> cardboard)
> BBQ = Anything cooked on a grill
> BBQ Ribs = Ribs baked in the oven in BBQ sauce.
> Pot Roast = Any meat steamed in its own juices in a crock pot.
> Pot Roast Supreme = see above only sprinkle dry onion soup on top.
> Marinara = Any meatless tomato concoction form a stupidmarket in a jar.
> Home Made = Something frozen and either boiled or nuked for dinner.
> Stroganoff = Sour Cream and anything as in Pigs feet stroganoff. or better
> yet Hamburger Helper
> Veronique = Anything made by Veronica
> Sushi = Raw fish
> Sunny Side Up = Steamed or Basted
>
> What else?

Bruschetta (in a jar) LOL