Tesco also did a paella sandwich around the same time
― scotti pruitti (wins), Wednesday, 28 February 2018 19:07 (six years ago) link
and we try to claim american fast food chains are "innovative"
keep on keepin' on, tesco
― mh, Wednesday, 28 February 2018 19:09 (six years ago) link
In New Zealand you can get these little palm-sized lasagnes that are breaded and deep fried. So terrible, so delicious.
I worked for an Italian restaurant run by a family from Naples and their lasagne featured bechamel and also hard boiled eggs.
― just1n3, Wednesday, 28 February 2018 19:10 (six years ago) link
I would love a cheese board where we can talk about food. Or maybe change the title of the cooking one that no one uses. I feel like a lot of the old ilxor's that left talk a lot about food on their fb's. Like, talking about indian food yesterday with JBR.
― Yerac, Wednesday, 28 February 2018 19:10 (six years ago) link
Lol that how to cook Indian food video was hilarious.
― Benson and the Jets (ENBB), Wednesday, 28 February 2018 19:12 (six years ago) link
hold up
"I worked for an Italian restaurant run by a family from Naples and their lasagne featured bechamel and also hard boiled eggs."
HARD BOILED EGGS
I love hardboiled eggs. But not in lasagna. (although I do softbake eggs on top of pasta a lot).
― Yerac, Wednesday, 28 February 2018 19:18 (six years ago) link
Oh, they're my go to favorite snack. It's the inclusion in lasagna that has me a little confused. I mean I'd definitely try it.
― Benson and the Jets (ENBB), Wednesday, 28 February 2018 19:20 (six years ago) link
The traditional lasagne of Naples, lasagne di carnevale, is layered with local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and sauced with a Neapolitan ragù.
― https://cdn1.umg3.net/95/files/2018/01/BANNER.jpg (Noodle Vague), Wednesday, 28 February 2018 19:23 (six years ago) link
I would post daily on a cheese board
― droit au butt (Euler), Wednesday, 28 February 2018 19:24 (six years ago) link
that's mighty gouda you
― fuck the NRA (Neanderthal), Wednesday, 28 February 2018 19:24 (six years ago) link
Oh man, I love meatballs in lasagna. I don't quite know what hard boiled eggs would add? I would try it. I mean bechamel is pretty much added because it's cheaper than cheese to give lasagna richness. Ugh, I hate it.
― Yerac, Wednesday, 28 February 2018 19:25 (six years ago) link
I remember reading somewhere that they put hard-boiled eggs on pizzas in Brazil.
― calzino, Wednesday, 28 February 2018 19:29 (six years ago) link
you guys have to try the lasagna nachos at olive garden. feeling good!
http://cdn1.thecomeback.com/wp-content/uploads/2018/02/ognachos-e1517503833418-832x447.jpg
― scott seward, Wednesday, 28 February 2018 19:29 (six years ago) link
its a great app before digging into your meatball pizza bowl. yeah!
https://assets3.thrillist.com/v1/image/2743597/size/tmg-article_default_mobile.jpg
― scott seward, Wednesday, 28 February 2018 19:31 (six years ago) link
my stepmom used to suspend a hardboiled egg inside a meatloaf, it really weirded me out
― Rhine Jive Click Bait (Hadrian VIII), Wednesday, 28 February 2018 19:31 (six years ago) link
hahahahahaha
Jesus those are disgusting but I would house both of them if I were stoned. And not a vegetarian.
― Benson and the Jets (ENBB), Wednesday, 28 February 2018 19:32 (six years ago) link
oops xpost
same, alas :(
― NEW CHIMP THREAT (bizarro gazzara), Wednesday, 28 February 2018 19:33 (six years ago) link
this is pretty interesting:
https://en.wikipedia.org/wiki/B%C3%A9chamel_sauce
Balsamella or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as “Salsa Colla or Colletta” ("glue sauce") because of the gluey consistency of the sauce, and was brought to France by the chefs of Catherina de’ Medici in 1533. Louis de Béchamel, Marquis de Nointel,[6] was a financier who held the honorary post of chief steward to King Louis XIV. The sauce was prominent in Italian cooking texts of the Renaissance as "salsa colla", but was renamed much later in Le Cuisinier François, published in 1651 by François Pierre La Varenne (1615–1678), chef de cuisine to Nicolas Chalon du Blé, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier François ran through some thirty editions in seventy-five years.
― F# A# (∞), Wednesday, 28 February 2018 19:33 (six years ago) link
The eggs are sliced and layered thru the lasagne - I quite liked it, adds some creaminess, which is also why I like bechamel
― just1n3, Wednesday, 28 February 2018 20:53 (six years ago) link
béchamel mucho
― it's my leopard. (Ye Mad Puffin), Wednesday, 28 February 2018 21:26 (six years ago) link
Bechamel is what you would feed through an eyedropper to a baby squirrel.
― Yerac, Wednesday, 28 February 2018 21:28 (six years ago) link
constructed thusly:
parmasancheese saucepastamozzerellaragupastacheese saucepastaragu
― e-woke (NotEnough), Wednesday, 28 February 2018 21:38 (six years ago) link
ftr I never said ricotta is disgusting, it is just weird and bad in lasagna, making a "just right" dish far too heavy and cheesy
Please everybody enjoy as me to make you lasagna when you see me, nobody I have made my margarita lasagna for has been anything other than blown away
The Hazan recipe for lasagna is excellent, ignore the homemade lasagna noodles imo, just use store bought, if your sauce is ready it only takes 30 minutes to assemble or less even
All cheese are good except:
1. Budget toilet-puck-smelling Brie2. Bad Wensleydale-- already a 3rd tier cheese3. Cheap feta
In fact if I had a controversial option about cheese it'd probably be in the 100 Best Uses For Goats list:
1. Befriending2. Following up a mountain3. Conversing4. Depicting in artwork5. Dressing in cute outfits...121. Cashmere...1000. Cheese
― flamboyant goon tie included, Thursday, 1 March 2018 17:53 (six years ago) link
Feta is always bad
But lots of good goats cheeses besides tbh
― things you looked shockingly old when you wore (darraghmac), Thursday, 1 March 2018 17:57 (six years ago) link
I don't usually love chèvres but dummy that I am only learned today that Roquefort is a chèvre & I love Roquefort so there you go
brebis > vache > chèvre
― droit au butt (Euler), Thursday, 1 March 2018 17:59 (six years ago) link
feta is good u savage xp
― NEW CHIMP THREAT (bizarro gazzara), Thursday, 1 March 2018 18:00 (six years ago) link
1/4 of me wants to fight you for this, the other 3/4 are of British descent so ....
― sarahell, Thursday, 1 March 2018 18:01 (six years ago) link
not all fetas are made of goat milk ... some are sheep's milk, some are mixes of goat and sheep. if you don't like goat feta try sheep feta.
signed, a retired fromager
― the late great, Thursday, 1 March 2018 18:07 (six years ago) link
i grew up eating feta the way white people eat butter (toast topping of choice, breakfast lunch and dinner) so hearing you say that is like ... hearing someone say rice or beans are bad. it's a staple!
― the late great, Thursday, 1 March 2018 18:08 (six years ago) link
i have bought/tried feta in the usa and it is always so salty
feta in canada is not so salty
these things are true across a bunch of brands so i just don't understand it
― F# A# (∞), Thursday, 1 March 2018 18:11 (six years ago) link
here we choose between greek & bulgarian & turkish fetas ("fetas"), they are a little rawer tasting than the Chicago feta I ate while in the usa
but if you take away the brine it's not that different from like queso fresco, so we've used it a lot in mexican cooking here
― droit au butt (Euler), Thursday, 1 March 2018 18:17 (six years ago) link
My old persian roommate turned me onto eating feta and grapes mashed into a pita. Delicious.
― Yerac, Thursday, 1 March 2018 18:20 (six years ago) link
I love when chevre gets aged and all goopey.
― Yerac, Thursday, 1 March 2018 18:21 (six years ago) link
feta and grapes mashed into a pita.
so ready for this
― Hunt3r, Thursday, 1 March 2018 18:25 (six years ago) link
feta is one my favorite cheeses, i grew up eating chunks of feta with alphonso olives between crusty bread for breakfast, lunch, a quick dinner, a late night snack
there is a spectrum though
don't buy pre-packaged crumbled dry feta in a plastic container
go to a good market and buy a block floating in brine
lots of varieties of feta exist, bulgarian is my favorite, is a little more creamy and less chalky than others
― marcos, Thursday, 1 March 2018 18:28 (six years ago) link
not my thing but i've seen people eat feta with watermelon as well
― F# A# (∞), Thursday, 1 March 2018 18:29 (six years ago) link
yea my sister-in-law made a watermelon salad w/ feta and those salty cured moroccan olives and it was so good
― marcos, Thursday, 1 March 2018 18:30 (six years ago) link
no joke the more cheese tastes like vomit the better i like it so feta is p good imo
― kurt schwitterz, Thursday, 1 March 2018 18:33 (six years ago) link
fetawatermelonmint
SO GOOD
― Benson and the Jets (ENBB), Thursday, 1 March 2018 18:34 (six years ago) link
Feta is a binary actually
― things you looked shockingly old when you wore (darraghmac), Thursday, 1 March 2018 18:34 (six years ago) link
Tips fetora, bows
Yeah the block of feta in brine is key because you can actually spread it a little
― Yerac, Thursday, 1 March 2018 18:34 (six years ago) link
What if I’ve only had precrumbled supermarket feta? And I really like it? Shouldn’t I just keep eating that so I can never know any better?
― Jeff, Thursday, 1 March 2018 18:36 (six years ago) link
yep. Prolly.
― Yerac, Thursday, 1 March 2018 18:42 (six years ago) link
a slice of feta on a lamb burger with red onion seems pretty simple but it's always extremely good.
― omar little, Thursday, 1 March 2018 18:43 (six years ago) link
Controp? I hate lamb. I mean OK I haven't eaten meat in over 20 years but when I did I hated lamb so much.
― Benson and the Jets (ENBB), Thursday, 1 March 2018 18:47 (six years ago) link
I thought I hated lamb because of the lanolin grease smell, and we never had it at home. HOWEVER a decent doner kebab (not the elephant leg thing) is a thing of joy, and kofte are maybe even better.
― kim jong deal (suzy), Thursday, 1 March 2018 18:58 (six years ago) link
lamb is ok but not that great and def not worth the extra time/expense of finding and buying it over other meats
― It's not delivery, it's Adorno! (upper mississippi sh@kedown), Thursday, 1 March 2018 19:01 (six years ago) link