The Food Thread

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  • Loujoe
    Loujoe Posts: 11,686

  • Loujoe
    Loujoe Posts: 11,686

  • CarryTheZero
    CarryTheZero Posts: 3,463
    That looks great!
  • BLACK35
    BLACK35 Hanover, Ontario Posts: 22,966
    Loujoe said:

    Looks delicious! That would be great to have tomorrow morning. Atleast what im thinking right now
    2005 - London
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  • The Juggler
    The Juggler Posts: 49,590
    Loujoe said:

    Nice. I'll raise you this 



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  • Loujoe
    Loujoe Posts: 11,686
    Pretty neat pretty neat pretty good pretty good
  • GlowGirl
    GlowGirl New York, NY Posts: 12,062
    edited January 2024
    if any of any of you have read the book or watched the TV show “Lessons in Chemistry” there is a lasagna that she makes that is supposed to be amazing. I found the recipe they used for it on the TV show. I am making it now. The show takes place in the 1950s so it is a really rich recipe using butter, whole milk, etc. I usually don’t eat like that but wanted to follow the recipe exactly. It’s nice to have a treat once in a while. I have never made homemade bolognese or béchamel so this is fun. The bolognese has been simmering for an hour and has 30 more minutes to go. I will make the béchamel shortly. Here are some of the ingredients I used in the bolognese along with whole milk and white wine. I will post another photo when that and the béchamel are done. Wish me luck. 

     
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,798
    Fun!  
    Live going the extra mile, I'm sure you will be rewarded with a heck of a lasagna!
    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,062
    edited January 2024

    The two sauces and the assembled lasagna ready for the oven. That was a lot of work. It better be one hell of a lasagna. I’m such a messy cook. My cat is currently eating all the mozzarella I dropped on the floor.  
  • jerparker20
    jerparker20 St. Paul, MN Posts: 2,528
    ^^^ Let us know how the lasagna turns out. I enjoy putting the work in to a nice meal. It always tastes better.

    First meal of the new year… Chicken parm with mushroom tortellini and garden salad. I cheated a bit on this one (store bought tortellini and homemade marinara from my sister-in-law) but still turned out tasty. 


  • GlowGirl
    GlowGirl New York, NY Posts: 12,062
    jerparker20 said:
    ^^^ Let us know how the lasagna turns out. I enjoy putting the work in to a nice meal. It always tastes better.

    First meal of the new year… Chicken parm with mushroom tortellini and garden salad. I cheated a bit on this one (store bought tortellini and homemade marinara from my sister-in-law) but still turned out tasty. 


    That looks great. I love chicken parm. 
  • GlowGirl
    GlowGirl New York, NY Posts: 12,062
    edited January 2024

    Wow! That was really good. Definitely worth all the time it took to make. I will be putting most of it in the freezer. Lots of leftovers. 
    Post edited by GlowGirl on
  • Leezestarr313
    Leezestarr313 Temple of the cat Posts: 14,441
    After having seen seductive videos of people lovingly making croissants, I wanted to try too. Not too bad, if I may say so. I put some almond paste in some. I did not use a traditional reciped but one with a short cut. This will go into the recipe book.And I quick-pickled some daikon with cucumber and jalapeno. I love radishes of all kinds, and this also did not disappoint.

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  • The Juggler
    The Juggler Posts: 49,590
    GlowGirl said:

    Wow! That was really good. Definitely worth all the time it took to make. I will be putting most of it in the freezer. Lots of leftovers. 
    Sweet fancy moses that looks amazing. 
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  • eddiec
    eddiec Posts: 3,959
    Some grilled Red Snapper over the holidays.


  • jerparker20
    jerparker20 St. Paul, MN Posts: 2,528
    GlowGirl said:

    Wow! That was really good. Definitely worth all the time it took to make. I will be putting most of it in the freezer. Lots of leftovers. 
    You mentioned this recipe came from “Lessons in Chemistry.” Was it in the book? Been looking for a lasagna recipe to try.
  • GlowGirl
    GlowGirl New York, NY Posts: 12,062
    edited January 2024
    jerparker20 said:
    GlowGirl said:

    Wow! That was really good. Definitely worth all the time it took to make. I will be putting most of it in the freezer. Lots of leftovers. 
    You mentioned this recipe came from “Lessons in Chemistry.” Was it in the book? Been looking for a lasagna recipe to try.
    I can’t remember if it is in the book or not. But it was on the TV show. It is really good. Here is a link to the recipe:

    https://lessonsinchemistryrecipes.com/recipes/the-perfect-lasagna/

    This website has all the different recipes from the show. I loved the book but can’t remember if there were actual recipes in it. 



    Post edited by GlowGirl on
  • BLACK35
    BLACK35 Hanover, Ontario Posts: 22,966
    GlowGirl said:

    Wow! That was really good. Definitely worth all the time it took to make. I will be putting most of it in the freezer. Lots of leftovers. 
    Looks like it would be really delicious! Nice work
    2005 - London
    2009 - Toronto
    2010 - Buffalo
    2011 - Toronto 1&2
    2013 - London, Pittsburgh, Buffalo
    2014 - Cincinnati, St. Louis, Detroit
    2016 - Ft. Lauderdale, Miami, Ottawa, Toronto 1
    2018 - Fenway 1&2
    2022 - Hamilton, Toronto
    2023 - Chicago 1&2
    2024 - Las Vegas 1&2
  • Leezestarr313
    Leezestarr313 Temple of the cat Posts: 14,441
    eddiec said:
    Some grilled Red Snapper over the holidays.


    Drool

    Please, Pearl Jam, consider a Benaroya Hall vinyl reissue!
    http://community.pearljam.com/discussion/148993/please-pearl-jam-consider-a-vinyl-benaroya-hall-re-issue


  • Loujoe
    Loujoe Posts: 11,686
    edited January 2024
    Awesome all around. Love whole snapper too. Like the citrus bed. Super cool. Do you carefully flip them over? Or close lid and leave them be.
    Post edited by Loujoe on

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