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RE: Who's the cook? - 3/1/2006 1:44:12 PM

michaelGA

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quote:

Yes I Would rather have homemade panackes -lol- & that's exactly what happened with my what should have been golden discs michael! The irony here though is,that I make a great roast beast whether beef or pork -chicken too. Looove my spaghetti sauce,you can stand a spoon up in it thick ...but when it comes to prepkgd things sometimes - I burn them.

would love to try your sauce in my lasagna...of course, i do not use rocotta or cottage cheese. instead, i used mozzerella, provolone, swiss, white american and/or cheddar. whatever jumps out at me. i also use 3-4 types of meat, one kind in each layer, giving it a unique flavor thoughout the meal.

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RE: Who's the cook? - 3/1/2006 11:03:21 PM

LthrdWolf

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quote:

ORIGINAL: michaelGA

would love to try your sauce in my lasagna...of course, i do not use rocotta or cottage cheese. instead, i used mozzerella, provolone, swiss, white american and/or cheddar. whatever jumps out at me. i also use 3-4 types of meat, one kind in each layer, giving it a unique flavor thoughout the meal.

MMMmmmmm sounds like a good combination michael ...your dish with all it's tantalizing layered ingredients & My sauce!

What kind of wine shall we have ..I can't drink red ...& am not too fond of a low sugar count -any suggestions?!

LthrdWolf ...btw "3-4 types of meat" - do tell.

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Post #: 62

RE: Who's the cook? - 3/2/2006 5:25:56 AM

michaelGA

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Chablis KoolAid 2005

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Post #: 63

RE: Who's the cook? - 3/2/2006 6:27:54 AM

KatyLied

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This ? is for Michael - are you a lasagna noodle purist? Do you use the boil type or can you work with ready-to-use noodles?

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Post #: 64

RE: Who's the cook? - 3/2/2006 9:10:40 AM

Evanesce

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Mmmmm... lasagna! I'm making a pan of it for some overnight guests tomorrow night. That, and baby spinach salad with mandrin oranges and sliced almonds. Haven't made it in over a decade, simply because I'd be eating lasagna for weeks if I did, but I've got a long day of cooking ahead of me. I only wish I had a pasta maker so I could make the noodles from scratch, too.

As for wine... we'll be serving Velvet Red, from the St James Winery.

For those who don't like red, but want sweet, Pink Catawba, from the same winery is very good. I also like Red Raspberry from Montelle.

An excellent place to buy wine: Barrels of Fun. Look for their online catalog. They also make wine barrels and wine barrel smokers, and you can watch the barrels being made there. Master and I stop in there every time we drive to Arizona.

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Post #: 65

RE: Who's the cook? - 3/2/2006 1:05:31 PM

SimplyV

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oh this thread has turned into a cruel one.

Couple months ago I found out I'm allergic to milk, cheese and yeasts. So no more lasagna and wine for me. Reading this thread is just making me hungry for things I can no longer have.

*spends the rest of the day plotting how to make a cheeseless lasagna*

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Post #: 66

RE: Who's the cook? - 3/2/2006 1:35:10 PM

yourMissTress

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Joined: 6/14/2005
From: Nashville, TN
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V, dear, I hate to see you suffer like this...

How about a lovely chicken or veal marsala, no pesky cheese or cream.

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Post #: 67

RE: Who's the cook? - 3/2/2006 1:37:31 PM

slaveladyj

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I was wondering what to cook for dinner, and veal marsala sounds good. Extra benefit the spouse likes it.

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Post #: 68

RE: Who's the cook? - 3/2/2006 1:42:37 PM

yourMissTress

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What mushrooms do you use?

I like the portabella or baby bellas.

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Post #: 69

RE: Who's the cook? - 3/2/2006 1:42:43 PM

Tine11

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quote:

ORIGINAL: slaveladyj

I was wondering what to cook for dinner, and veal marsala sounds good. Extra benefit the spouse likes it.

I am thinking sausage gravey adn biscets sound good (homemade of course)

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Post #: 70

RE: Who's the cook? - 3/2/2006 2:06:26 PM

SimplyV

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quote:

ORIGINAL: yourMissTress

V, dear, I hate to see you suffer like this...

How about a lovely chicken or veal marsala, no pesky cheese or cream.

*laughs* Thats only the tip of it.

I'm allergic to: Corn, Milk, Egg Whites, White Bean, Penicillin, Alfalfa, Almond & Brazil Nuts, Kidney & Pinto Beans, Cheese, Chili Pepper, Cranberry, Mushroom, Black/White Pepper, Radish, Bakers and Brewers Yeasts.

I'm working with a homeopathic doctor to reduce this list and hopefully desensitize to all of it. *crosses fingers* All of this list was new discovery two months ago, except the corn.

Until I desensitize officially, I've been doing some majorly creative cooking. Still miss things like Ketchup, Mustard, Mayo, Chili, French Onion Soup, Lasagna, Cheesecake.. oh and a good Chocolate cake. But I make do pretty well.

Actually made a half decent Ketchup with tomato paste, onion powder, sugar, salt and lemon juice.

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Post #: 71

RE: Who's the cook? - 3/2/2006 2:09:19 PM

slaveladyj

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love portabella mushrooms, add so much more flavor to anything and everything.
As for Lasgna, come from a family of Italians, when I make it, it's a two day thing. One day just for the sauce to cook.

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Post #: 72

RE: Who's the cook? - 3/2/2006 2:14:40 PM

michaelGA

Posts: 1194
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quote:

ORIGINAL: KatyLied

This ? is for Michael - are you a lasagna noodle purist? Do you use the boil type or can you work with ready-to-use noodles?

although i prefer the boil as you go type (of which i only boil the top layer and let the other layers cook in the oven) i am not opposed to using ready-made type. they aren't as tasty though.

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Post #: 73

RE: Who's the cook? - 3/2/2006 2:18:06 PM

michaelGA

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quote:

ORIGINAL: SimplyV

oh this thread has turned into a cruel one.

Couple months ago I found out I'm allergic to milk, cheese and yeasts. So no more lasagna and wine for me. Reading this thread is just making me hungry for things I can no longer have.

*spends the rest of the day plotting how to make a cheeseless lasagna*

although i'm not a big fan of it, there's a soy-based line of "milk" produces that you could try. i'm sure you can find some cheeses made of soy as opposed to regular dairy.

http://www.organicvalley.coop/products_recipes/products.html?cat=10

< Message edited by michaelGA -- 3/2/2006 2:24:26 PM >

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Post #: 74

RE: Who's the cook? - 3/2/2006 2:29:41 PM

SimplyV

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Joined: 11/5/2005
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quote:

ORIGINAL: michaelGA

quote:

ORIGINAL: SimplyV

oh this thread has turned into a cruel one.

Couple months ago I found out I'm allergic to milk, cheese and yeasts. So no more lasagna and wine for me. Reading this thread is just making me hungry for things I can no longer have.

*spends the rest of the day plotting how to make a cheeseless lasagna*

although i'm not a big fan of it, there's a soy-based line of "milk" produces that you could try. i'm sure you can find some cheeses made of soy as opposed to regular dairy.

http://www.organicvalley.coop/products_recipes/products.html?cat=10

So that I don't hijack this thread with the topic of food allergies.. I'll just thank you for your effort. It is appreciated.

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Post #: 75

RE: Who's the cook? - 3/2/2006 4:21:17 PM

slaveladyj

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Joined: 2/7/2006
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I had a friend, who while not allergic simply didn't like any type of cheese, not even on pizza. I would always make her a special pan of lasgna without cheese in the sauce or layout.

And as for noodles, I can't stand those ready to use ones, to me they taste way to starchy.

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Post #: 76

RE: Who's the cook? - 3/2/2006 4:57:25 PM

michaelGA

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quote:

ORIGINAL: yourMissTress

What mushrooms do you use?

I like the portabella or baby bellas.

unfortunately, i am highly allergic to mushrooms and cannot have them at all

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Post #: 77

RE: Who's the cook? - 3/2/2006 4:59:43 PM

michaelGA

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i love making biscuits and gravy all from scratch (never figured out this term...i tride it once...sctached the table and it didn't work...LOL)

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Post #: 78

RE: Who's the cook? - 3/2/2006 9:56:22 PM

LthrdWolf

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Thanks for the wine suggestions folks ...this thread is making me hungrrry -LOL!!

LthrdWolf

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Post #: 79

RE: Who's the cook? - 3/4/2006 3:47:16 PM

Celeste43

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From: NYS
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I cook, he barbecues. Very typical here.

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Post #: 80

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