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What's cooking, good-looking?
#31
RE: What's cooking, good-looking?
Lasagna without pasta is not lasagna. If it doesn't have pasta it is something else. A casserole of some type, maybe?


Anyway, I just finished up a late, late dinner, I had potatoes, eggs, bacon, toast and orange juice for dinner lol
If you're frightened of dying, and you're holding on, you'll see devils tearing your life away. But if you've made your peace, then the devils are really angels, freeing you from the Earth.
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#32
RE: What's cooking, good-looking?
(February 26, 2019 at 3:23 pm)Jackalope Wrote:
(February 26, 2019 at 1:09 pm)BrianSoddingBoru4 Wrote: Isn't lasagna without lasagna noodles an oxymoron? 

I've had a "lasagna" with thinly sliced zucchini as a pasta substitute.  Not quite the same, but still good.

In Italy there is the Parmagiana which uses zucchini or eggplant instead of pasta (but no mince, only sauce) and then there's the Moussaka from Greece which is similar.
Anyway, my secret for an amazing Lasagne is to add Radicchio and make your pasta and Napoli fresh. :-)
Also, less layers is better, in my opinion.

Almost forgot, use good virgin olive oil with a low acidity and a high rating for organoleptic qualities.
If your acidity is three or four percent, it's voo, not evoo. :-)




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#33
RE: What's cooking, good-looking?
Gonna make some pasta aglio e olio today!

Basically, put some oil in a pan, thinly slice some garlic, throw the garlic in until it starts to brown a bit. As it browns, add in some red pepper flakes to taste and remove the pan from heat.

Boil some spaghetti noodles in heavily salted water.

The garlic will continue to cook in the oil a little bit after you remove it from the heat. As it cooks through a little more (it'll get a little more brown), add a little pasta water into the pan with the cooked noodles, oil, garlic and red pepper flakes. Add in some finely chopped fresh parsley and a good squeeze of fresh lemon juice over everything and mix it all up.

It's a super simple, light, refreshing pasta dish that anyone can make taste good.

There's plenty of recipes online but I don't follow any of that so if you need specific measurements look it up lol
If you're frightened of dying, and you're holding on, you'll see devils tearing your life away. But if you've made your peace, then the devils are really angels, freeing you from the Earth.
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#34
RE: What's cooking, good-looking?
Don' cook al that much these day ,but still love pasta. (I have a pasta machine).

My best pasta dish is 'Lasagne al forno della nonna'. I do bakes using Rigatoni with the same meat sauce, and same bechamel on top,. It's a pasta bake/casserole . It ain't lasagne

The sauce secret; I add two fresh Italian sausages (skinned) to the beef and pork mince. + Imo, NEVER use crap wine in cooking.;'should always be what you area drinking with the meal.
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#35
RE: What's cooking, good-looking?
Quote:NEVER use crap wine in cooking.;'should always be what you area drinking with the meal.

^^^This, this, this, a thousand times THIS.  If it isn't good enough to put in a wineglass, it isn't good enough to put in your food.

Boru
‘Let me never fall into the vulgar mistake of dreaming that I am persecuted whenever I am contradicted.’ Ralph Waldo Emerson
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#36
RE: What's cooking, good-looking?
I traded in microwave popcorn in the little bags for a microwave popcorn popper that cooks the popcorn without any oil (Nordic Ware). I've been experimenting with different topping. I have salt alternatives, like Morton Lite Salt (half and half), Morton Salt Substitute (potassium chloride), and Benson's Table Tasty. I've been experimenting with lower sodium seasonings like Frank's Red Hot seasoning blend, lemon pepper, and Kernel Season's "cheesy jalapeno". I haven't tried the lemon pepper yet. As a salt substitute, citrus works good because it is a strong, pungent taste which can take the place of similar sensations from salt, so I'm sure the lemon pepper will come in handy on other things as well.

All a part of trying to reduce the sodium in my diet. The challenge is that the bulk of the sodium I get comes from the specifics of the foods I eat more than it comes from putting salt or salt based spices on top. Some things I can reduce substantially (oil-free microwave popcorn rather than potato chips), some things I can reduce a bit (lower sodium salad dressings, alternatives to soy sauce), and some things I may not reduce at all (ketchup and ramen noodles). I think one of the keys is to eat certain foods rather than others, so, instead of eating ramen noodles or frozen pizza, I'd eat something with a lower sodium content. I'm not there yet. I'm not ready to give up a lot of my favorite foods, so it's difficult to make any kind of major progress.
[Image: Fenrir-sign.jpg]
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#37
RE: What's cooking, good-looking?
Poor Yoni's Omelete

This isn't really an omelete. I just call it that for lack of a better word. As far as I know, I'm the only person who makes this. It's just something that I made up and eat quite often for breakfast.

Three slices of plain white bread.
Two jumbo eggs (or three medium eggs)
One medium onion
Minced garlic
About three slices of sharp cheddar cheese
Salt
Ground Black Pepper
Cayenne Pepper Sauce

Shred slices of bread into a small stirring bowl
Finely dice onion and throw into bowl with bread
Crack eggs into bowl
Add minced garlic (I just use minced garlic from a jar)
Add pinches of salt and ground pepper
Stir vigorously with a fork
Set aside for maybe five minutes
Stir vigorously again, and pour out into large preheated and greased pan into the shape of a very thick pancake (grease can be oil, butter, or your preferred spray)
Fry at a fairly low heat and flip when the top starts to show signs of thickening and the omelette is solid enough for flipping
Place cheese on top
After bottom has had time to brown, remove from frying pan onto dining plate
Liberally sprinkle cayenne pepper sauce onto omelette
Enjoy!

It's actually very good. I came up with it as a way of having bread with my omelette without needing to make toast separately. I just made bread part of the omelette.

Edited because I forgot garlic. I give no measure for the minced garlic, but I use a lot. Like a heaping tablespoon.
We do not inherit the world from our parents. We borrow it from our children.
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#38
RE: What's cooking, good-looking?
@Yonadav That sounds like a good breakfast Yon I'm not a huge fan of garlic so I'd probably sub fresh or canned garlic with garlic powder and onion powder. And the bread is a good addition makes it a filling meal.
If you're frightened of dying, and you're holding on, you'll see devils tearing your life away. But if you've made your peace, then the devils are really angels, freeing you from the Earth.
Reply
#39
RE: What's cooking, good-looking?
(February 27, 2019 at 11:26 am)Yonadav Wrote: Poor Yoni's Omelete

This isn't really an omelete. I just call it that for lack of a better word. As far as I know, I'm the only person who makes this. It's just something that I made up and eat quite often for breakfast.

Three slices of plain white bread.
Two jumbo eggs (or three medium eggs)
One medium onion
Minced garlic
About three slices of sharp cheddar cheese
Salt
Ground Black Pepper
Cayenne Pepper Sauce

Shred slices of bread into a small stirring bowl
Finely dice onion and throw into bowl with bread
Crack eggs into bowl
Add minced garlic (I just use minced garlic from a jar)
Add pinches of salt and ground pepper
Stir vigorously with a fork
Set aside for maybe five minutes
Stir vigorously again, and pour out into large preheated and greased pan into the shape of a very thick pancake (grease can be oil, butter, or your preferred spray)
Fry at a fairly low heat and flip when the top starts to show signs of thickening and the omelette is solid enough for flipping
Place cheese on top
After bottom has had time to brown, remove from frying pan onto dining plate
Liberally sprinkle cayenne pepper sauce onto omelette
Enjoy!

It's actually very good. I came up with it as a way of having bread with my omelette without needing to make toast separately. I just made bread part of the omelette.

Edited because I forgot garlic. I give no measure for the minced garlic, but I use a lot. Like a heaping tablespoon.
 That sounds wonderful.

Because there is just me, these  I do mainly simple ,one pot cooking.

 I have an electric wok, which doesn't really get hot enough fo stir fry. I still cook a lot of stuff in it, par cooking the harder vegetables in the microwave.

I tend to  make the classic two minute (timed) omelette;  I have a very old cast iron omelette pan; medium heat for an omelette..

Preheat the pan.

Take two eggs, break into a bowl, add two tablespoons (scant) of water. Mix lightly. Add a knob of real butter to the preheated pan. Pour in egg mix. At the one minute mark add say a spring onion,  cheese, ham ,asparagus, or what ever you like .Fold omelette in half. At the two minute mark, slide the omelette from the pan onto the serving plate. It will continue to cook.
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#40
RE: What's cooking, good-looking?
(February 27, 2019 at 9:27 am)Jörmungandr Wrote: I traded in microwave popcorn in the little bags for a microwave popcorn popper that cooks the popcorn without any oil (Nordic Ware).  I've been experimenting with different topping.  I have salt alternatives, like Morton Lite Salt (half and half), Morton Salt Substitute (potassium chloride), and Benson's Table Tasty.  I've been experimenting with lower sodium seasonings like Frank's Red Hot seasoning blend, lemon pepper, and Kernel Season's "cheesy jalapeno".  I haven't tried the lemon pepper yet.  As a salt substitute, citrus works good because it is a strong, pungent taste which can take the place of similar sensations from salt, so I'm sure the lemon pepper will come in handy on other things as well.

All a part of trying to reduce the sodium in my diet.  The challenge is that the bulk of the sodium I get comes from the specifics of the foods I eat more than it comes from putting salt or salt based spices on top.  Some things I can reduce substantially (oil-free microwave popcorn rather than potato chips), some things I can reduce a bit (lower sodium salad dressings, alternatives to soy sauce), and some things I may not reduce at all (ketchup and ramen noodles).  I think one of the keys is to eat certain foods rather than others, so, instead of eating ramen noodles or frozen pizza, I'd eat something with a lower sodium content.  I'm not there yet.  I'm not ready to give up a lot of my favorite foods, so it's difficult to make any kind of major progress.

Have you dried making low sodium alternatives for your ramen. Just throw away the ramen packs and use your own seasonings.
Maybe something like:
  • 2tbs of ground ginger
  • 1tbs of black pepper
  • 2 tbs of garlic powder
  • 2 tbs of onion powder
  • 1 tsp of cardamom
mix it up and use to your tasting content. If you use water for your ramen and get the spices that don't have added msg or salt then you're probably going to greatly reduce your salt intake to the point where yo could sparingly just add a little table salt. If you use beef/chicked broth with your ramen (my favorite way) make sure you use a low sodium version.

Hot sauces of differing variety and pickled foods typically helped people wanting to drastically shift their salt intake that I've known. Mainly I just currently don't cook with it. It's slightly in a lot of the seasonings I already use so there's no need to salt. The only time I bust out the salt grinder is on steak night.
  • powdered red pepper to taste
"There ought to be a term that would designate those who actually follow the teachings of Jesus, since the word 'Christian' has been largely divorced from those teachings, and so polluted by fundamentalists that it has come to connote their polar opposite: intolerance, vindictive hatred, and bigotry." -- Philip Stater, Huffington Post

always working on cleaning my windows- me regarding Johari
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