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Forums › General › Off Topic :: Archives › Made lasagna :: Archived

Made lasagna
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fivestring
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PostPosted: Tue Feb 01, 2011 3:41 pm    Post subject: Re: Made lasagna

I used 1/2lb of venisen. Very Lean and tasty. I'm not a big fan of traditional "veggie" lasagna but we often eat meatless pasta dishes. Nothing better than scratch made linquini w/ home grown grape tomatoes and olive oil.

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Rudz
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PostPosted: Tue Feb 01, 2011 7:18 pm    Post subject: Re: Made lasagna

I made spagetti last night, I cheated though, I used dried pasta, tasted great, and we had garlic bread

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Toklas
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PostPosted: Tue Feb 01, 2011 7:51 pm    Post subject: Re: Made lasagna

oh no...you guys have hit one of my other passions... its over... cooking and icd in one place. goodby real world i'm leaving you for a better place.

alright.. i smell a recipe swapping thread coming soon :).

as for homemade pasta.. I have done lobster stuffed raviolis with a sage butter sauce that was INCREDIBLE!!!!. i haven't done from scratch lasagna yet, but have done fresh Tagliatelle which is like a rough hand cut really wide noodle.

hands down fav Italian chef is Lidia bastianich.


but of course living in LA and being half mex and half cuban i have more experience with latin dishes.

a couple of weekends ago I finally decided to undertake one of the most difficult dishes in mexico.. actually the dish is not hard it's the sauce that really takes time. Anyone familiar with Mole? an ancient recipe that mixes over 20 (can be up to 30) ingredients and hours of cooking to make an incredible sauce. there are many types of mole from the Black mole to the traditional Red mole. took me over 8 hours to complete but OMG was it worth it. its the type of sauce that if done right can be one of the most incredible flavors and if done wrong... welll lets just say it won't be pretty.


Of course being male I have to be good with a BBQ right? love making santa maria style tri-tips. This is a very cali BBQ. slice it up and make tri-tip sandwiches. of course all the other usuals like briskets, texas clods, ribs.... and of course steaks (prefer flat iron steaks).


i've gotten pretty good at breads and pastries too.. during long 24hr scenario games I bring what I call gorilla bricks aka banana nut bread. great source of energy. and yeah the kitchen aid mixer makes quick work of all this.. I picked up the limited tangerine orange mixer Smile sticks out like a sore thumb in our kitchen.
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maloneoni
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PostPosted: Tue Feb 01, 2011 8:50 pm    Post subject: Re: Made lasagna

mmm...mole...

You guys are making me hungry.

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PostPosted: Tue Feb 01, 2011 9:05 pm    Post subject: Re: Made lasagna

mole. yum. Can you do up a good pizole? I haven't had pizole worth spitting on since 2004 in Guadalajara. Guess I need to do it myself. I'm better at baking than much anything else.

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PostPosted: Tue Feb 01, 2011 9:09 pm    Post subject: Re: Made lasagna

hey, someone want to start a cooking/recipe thread? we share or have had some guns/parts stay within the family/forum, why not food too?

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fivestring
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PostPosted: Tue Feb 01, 2011 9:12 pm    Post subject: Re: Made lasagna

Toklas wrote:
as for homemade pasta.. I have done lobster stuffed raviolis with a sage butter sauce that was INCREDIBLE!!!!.

Oooo, I hsvr two lobster tails in the freezer my parents gave us last time we visited. I may have to do that this weekend too!

Mole, I've never had this. Sounds good!

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Toklas
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PostPosted: Tue Feb 01, 2011 9:53 pm    Post subject: Re: Made lasagna

63VDub wrote:
mole. yum. Can you do up a good pizole? I haven't had pizole worth spitting on since 2004 in Guadalajara. Guess I need to do it myself. I'm better at baking than much anything else.

I make a mean menudo but have not tried to make pozole yet... menudo is better for hangovers so i've gotten a lot of practice making it.. Smile
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63VDub
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PostPosted: Tue Feb 01, 2011 10:00 pm    Post subject: Re: Made lasagna

Had some good menudo in El Paso. Nothing I would try without being a little off kilter to start with.

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Toklas
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PostPosted: Tue Feb 01, 2011 10:03 pm    Post subject: Re: Made lasagna

fivestring wrote:
Toklas wrote:
as for homemade pasta.. I have done lobster stuffed raviolis with a sage butter sauce that was INCREDIBLE!!!!.

Oooo, I hsvr two lobster tails in the freezer my parents gave us last time we visited. I may have to do that this weekend too!

Mole, I've never had this. Sounds good!


yeah it's good! its a mix of sweet, savory, smokey, earthy, fruity, nutty flavors. it's a mix of chiles and chocolate.. yes i said chocolate!!!!!!!! i'll post the ingredients but the process is hella long... every engridient gets processed in one way or another via toasting, frying, soaking, or grinding before even cooking it...

this is a basic red mole ingredient list:


8 anchos chiles
4 mulatos chiles
2 pasillas chiles
4 guajillos chiles
3 T. sesame seeds
2 oz. (about 4 T.) almonds or peanuts
1/2 c. raisins or dried apricots
1/2 large onion, sliced
2 cloves garlic
1 ripe banana or plantain (plantain preferred)
1 stale corn tortilla (either leave it out overnight, or toss it in an oven until it's dried out)
1 slice white bread, stale (see above)
1 15 oz. can diced tomatoes
8 oz. (about 6-7) tomatillos, husked
1/2 of a tablet of mexican chocolate, OR
1 1/2 oz. unsweeteed chocolate plus 1/4 t. canela or cinnamon
1 t. oregano
1 t. anise
1 t. cloves
1/2 t. thyme
1/2 t. black pepper
1 T. canela (or cinnamon), ground
lard or oil
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