Mmmm that looks really good. I love green curry. I kind of feel like I have incompatibility issues with coconut milk/cream though and it's not something I want to test out a lot.
― Yerac, Thursday, 22 March 2018 18:05 (six years ago) link
I have/was having those too and it's really sad but one thing I hope will help is buying a brand that doesn't use chemical stabilizers like guar gum and soy lecithin. Weirdly cheapo Goya doesn't use them and all the other, pricier ones do (that I've found).
― Conic section rebellion 44 (in orbit), Thursday, 22 March 2018 18:18 (six years ago) link
Oh, I am going to start looking at the labels for them. Next, can you figure out what ingredient in most lipsticks/lip balm I am allergic to?
― Yerac, Thursday, 22 March 2018 18:21 (six years ago) link
Idk but this is the only one I use, also for chemical irritation reasons: http://4.bp.blogspot.com/-NqpJG3U0l6E/T1Z2Gast13I/AAAAAAAANAs/nw6lR4Dr7Ik/s1600/Jordana_LOLLipOutLoudLipGloss_1.jpg
Again, ironically, it's the super-cheap version that is perfect.
― Conic section rebellion 44 (in orbit), Thursday, 22 March 2018 18:26 (six years ago) link
Oh god sorry hueg
Ha! Thx. I was about to say the only thing I know I am not allergic to is cheap rose's salve and revlon.
I am making a tofu and broccoli stirfry tonight (brown sauce). I am going to use that link above's recommendation about pouring hot salted water over the tofu first to dry it out.
― Yerac, Thursday, 22 March 2018 18:30 (six years ago) link
we made lasagna tonight, it wasn't anything too epic but I found some italian-style sausages at lol marks & spencer near work & since I live in a heavily muslim part of the city I can't find sausages excepts the most basic kinds near home so I snapped them up. although now that I think of it, I think of "italian sausage" from a north-american perspective & don't actually know anything about Italy-italian sausages. I should correct that! we have plenty of "genuine" italian food shops in the city, I just don't frequent them. really all I'm looking for is a spicier sausage than the generic-for-france saucisses de toulouse that I can find in the supermarkets around our apartment.
― droit au butt (Euler), Thursday, 22 March 2018 18:31 (six years ago) link
No bechamel!
― Yerac, Thursday, 22 March 2018 18:35 (six years ago) link
ABSOLUTELY NOT
― droit au butt (Euler), Thursday, 22 March 2018 18:36 (six years ago) link
wait what
― Squeaky Fromage (VegemiteGrrl), Thursday, 22 March 2018 18:49 (six years ago) link
but merguez is already the best sausage
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Thursday, 22 March 2018 18:50 (six years ago) link
we eat plenty of merguez! it is readily available in my neighborhood. but for lasagna ?
― droit au butt (Euler), Thursday, 22 March 2018 18:55 (six years ago) link
I just googled to see if there are boudin noir lasagnas. Of course there are. I would try.
― Yerac, Thursday, 22 March 2018 18:59 (six years ago) link
if you are taking it out of its casing, you can probably make any sausage into any other type of sausage, approximately
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Thursday, 22 March 2018 19:02 (six years ago) link
just read some moroccan recipe blogs with lasagna à la merguez, still, I'm not sure
― droit au butt (Euler), Thursday, 22 March 2018 19:03 (six years ago) link
that sounds good
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Thursday, 22 March 2018 19:08 (six years ago) link
no i mean what is yr problem with bechamel in lasagna
― Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 00:06 (six years ago) link
Ha! Bechamel in lasagna on the controversial opinion thread set off the whole cheese discussion that led to the changing of the I Love Cooking Board to The Cheese Board. Bechamel in lasagna is a huge disappointment. Always. Granny jizz.
― Yerac, Friday, 23 March 2018 00:10 (six years ago) link
isn't it the most traditional tho?
― gbx, Friday, 23 March 2018 00:15 (six years ago) link
Post a controversial opinion
― Yerac, Friday, 23 March 2018 00:18 (six years ago) link
some traditions are not worth saving
― A is for (Aimless), Friday, 23 March 2018 00:18 (six years ago) link
I've never encountered this tradition
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:33 (six years ago) link
If your benchmark is granny jizz you are doing it wrong.
― American Fear of Pranksterism (Ed), Friday, 23 March 2018 01:39 (six years ago) link
Damned autocorrect bechamel
I've never had good bechamel in a lasagna. It's only needed if you can't get cheese.
― Yerac, Friday, 23 March 2018 01:46 (six years ago) link
I like goat cheese in lasagna
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:48 (six years ago) link
I assumed it was added on top or something. bechamel alone seems like it'd be so mild what's the point
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:50 (six years ago) link
kinda hitting me that i don't really like lasagna. or better said, i'll take its component parts in just about any other form.
― call all destroyer, Friday, 23 March 2018 01:53 (six years ago) link
What form would the lasagna take, though
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:55 (six years ago) link
I guess it is just pasta, so you would like a different noodle
― Sufjan in Worst Shithole of a Major American City (Sufjan Grafton), Friday, 23 March 2018 01:57 (six years ago) link
yeah, like i'd rather have a ricotta-filled pasta with some sauce or something like that
― call all destroyer, Friday, 23 March 2018 02:00 (six years ago) link
I love any sort of baked pasta.
― Yerac, Friday, 23 March 2018 02:02 (six years ago) link
i cant with you ppl
― Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 02:17 (six years ago) link
Plain bechamel sounds bland. I make a parmesan cheese sauce with shallots and thickened with egg yolks.
― WilliamC, Friday, 23 March 2018 03:44 (six years ago) link
that sounds good. The mixture of egg, goat cheese, and ricotta in the recipe I make is pretty saucy. but there's mozzarella, too.
― cthulhu original (Sufjan Grafton), Friday, 23 March 2018 04:21 (six years ago) link
i dont know any of you
― Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 04:35 (six years ago) link
I looked at recipes, and the bechamel is just mixed with the red sauce. there's a bunch of other cheese. that seems fine, and I don't know why it'd be bad if it were made properly.
― cthulhu original (Sufjan Grafton), Friday, 23 March 2018 04:46 (six years ago) link
― Yerac, Thursday, March 22, 2018 6:46 PM (three hours ago) Bookmark Flag Post Permalink
this post implied replacement of cheese
― cthulhu original (Sufjan Grafton), Friday, 23 March 2018 04:47 (six years ago) link
mixed with thewhat is happening
― Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 04:47 (six years ago) link
lol this is what I found https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-lasagna-recipe-1941225
― cthulhu original (Sufjan Grafton), Friday, 23 March 2018 04:49 (six years ago) link
ok idk what giadas on
― Squeaky Fromage (VegemiteGrrl), Friday, 23 March 2018 06:07 (six years ago) link
xpost To clarify, the only way I can fairly imagine it used in lasagna is because other cheese is more expensive sometimes hard to get and it acts as a filler to cream it up. But it's disgusting. I even dislike it in croque monsieur. This is all covered in that other thread though. Growing up, I no one ever put it in lasagna. But I had a lot of asians making it for me.
― Yerac, Friday, 23 March 2018 12:15 (six years ago) link
All the sainsbury, tesco, M&S ready to go ones just look like a white goopey mess. The main grocery stores where I am are only slightly better where they may have it only as one layer. I think in the US most ready to go lasagnas don't have that travesty.
― Yerac, Friday, 23 March 2018 12:21 (six years ago) link
I made a new thread for this Controversial Food Opinions - The Béchamel Test
― Yerac, Friday, 23 March 2018 12:38 (six years ago) link
I made Hainan chicken rice out of 101 Easy Asian Recipes. (Roughly equivalent to khao mun gai.) Poached chicken, chicken fat rice w aromatics, broth made from the poaching liquid, condiments. Absurdly flavorful and good and an excellent use of a couple hours and a chicken.
― valorous wokelord (silby), Monday, 26 March 2018 06:05 (six years ago) link
That shit's delicious, I ate it like half a dozen times when I was in Singapore where it's like the national Big Mac Extra Value Meal. That plus a side of stir fried or braised greens is the best.
― joygoat, Monday, 26 March 2018 13:31 (six years ago) link
I like that cookbook, I've been making its economy noodles (also from Singapore I guess?) a lot.
I should go to Singapore just to eat I think.
― droit au butt (Euler), Monday, 26 March 2018 13:34 (six years ago) link
Oh wow, I never even thought of making hainan chicken from scratch. I always want my friend from SIngapore to make it for me but he sometimes cant because he runs out of the "season packets" he brings back from SIngapore and for a stupid reason I assumed you needed those. HA!
― Yerac, Monday, 26 March 2018 14:18 (six years ago) link
I made such a good spicy steak run tonight I think we might have version 2.0 going gold finally, after only 11 years
― El Tomboto, Friday, 30 March 2018 23:05 (six years ago) link
what is a spicy steak run? idk what you are talking about aside from the words "spicy" and 'steak"
― weird woman in a bar (La Lechera), Friday, 30 March 2018 23:42 (six years ago) link