Thread: Lasagna - Do You Have A Favorite Recipe?

Judy Haffner wrote:
>
> dsi1 wrote:
>
>>Ricotta cheese - I just don't get it. It is a
>> most unpleasant material to put into a
> >dish and seem more suitable as raw
>> material for a casin-based plastic or
>> maybe some kind of explosive. I wish
>> they could find a better use for ricotta
>> than as a bulking agent for lasgana. I
>> bet they can make air hockey pucks
>> from that stuff.
>
> I think it's a staple ingredients for a good lasagna personally. It's
> not so much the taste, but for the texture it gives, as it adds
> creaminess. Much the same can be said for cream cheese...by itself, it
> doesn't have that much flavor, but it so important to a cheesecake and
> many other recipes, because of the perfect texture.
>
> However, my hubby does NOT care for cottage cheese OR Ricotta in
> lasagna, so I never use it, but I much prefer it, as just doesn't seem
> like 'good' lasagna without it, and I always do half and half...cottage
> cheese & ricotta.
>
> Judy

I make a baked ziti which is basically lasagna but with different pasta,
less structural order, and no ricotta. Turns out pretty good, doesn't
last long in our house. I'm also kinda meh about ricotta.

tert in seattle <[email protected]> wrote:
> Judy Haffner wrote:
>>
>> dsi1 wrote:
>>
>>> Ricotta cheese - I just don't get it. It is a
>>> most unpleasant material to put into a
>>> dish and seem more suitable as raw
>>> material for a casin-based plastic or
>>> maybe some kind of explosive. I wish
>>> they could find a better use for ricotta
>>> than as a bulking agent for lasgana. I
>>> bet they can make air hockey pucks
>>> from that stuff.
>>
>> I think it's a staple ingredients for a good lasagna personally. It's
>> not so much the taste, but for the texture it gives, as it adds
>> creaminess. Much the same can be said for cream cheese...by itself,
>> it doesn't have that much flavor, but it so important to a
>> cheesecake and many other recipes, because of the perfect texture.
>>
>> However, my hubby does NOT care for cottage cheese OR Ricotta in
>> lasagna, so I never use it, but I much prefer it, as just doesn't
>> seem like 'good' lasagna without it, and I always do half and
>> half...cottage cheese & ricotta.
>>
>> Judy
>
> I make a baked ziti which is basically lasagna but with different
> pasta, less structural order, and no ricotta. Turns out pretty good,
> doesn't last long in our house. I'm also kinda meh about ricotta.

Why do people change the most basic ingredients and then still try to keep
the name of the preparation?

It's not lasagna. It's a cheesy pasta bake. Or something. But ziti mixed
with stuff in a pan is not lasagna.

On Thu, 16 Feb 2012 14:38:09 -0600, "Nunya Bidnits"
<[email protected]> wrote:

> sf <[email protected]> wrote:
> >> I'll just find a better written recipe. I have some Musgovian
> >> buttermilk in the fridge and I never buy gallons of milk so I need
> >> to figure out if it's worthwhile doing it with what I have on hand.
> >>
> > Use your calculator and divide.
>
> Then I would need to know the original yield of the recipe, wouldn't I, and
> it doesn't give one, as I already pointed out.
>
I told you to read the other recipe and use your calculator since you
can't seem to estimate it in your head.

--
Food is an important part of a balanced diet.

sf <[email protected]> wrote:
> On Thu, 16 Feb 2012 14:38:09 -0600, "Nunya Bidnits"
> <[email protected]> wrote:
>
>> sf <[email protected]> wrote:
>>>> I'll just find a better written recipe. I have some Musgovian
>>>> buttermilk in the fridge and I never buy gallons of milk so I need
>>>> to figure out if it's worthwhile doing it with what I have on hand.
>>>>
>>> Use your calculator and divide.
>>
>> Then I would need to know the original yield of the recipe, wouldn't
>> I, and it doesn't give one, as I already pointed out.
>>
> I told you to read the other recipe and use your calculator since you
> can't seem to estimate it in your head.

That was a lot of help. I can find a recipe on my own. I can also do math
strings in my head faster than you can probably imagine. But never mind, I'm
going to make creme fraische instead.

On Thu, 16 Feb 2012 14:54:21 -0600, "Nunya Bidnits"
<[email protected]> wrote:

> tert in seattle <[email protected]> wrote:
> >
> > I make a baked ziti which is basically lasagna but with different
> > pasta, less structural order, and no ricotta. Turns out pretty good,
> > doesn't last long in our house. I'm also kinda meh about ricotta.
>
> Why do people change the most basic ingredients and then still try to keep
> the name of the preparation?
>
> It's not lasagna. It's a cheesy pasta bake. Or something. But ziti mixed
> with stuff in a pan is not lasagna.
>
He didn't say it was; he pointed out similarities and differences.

--
Food is an important part of a balanced diet.

On Feb 15, 2:22*pm, ItsJoanNotJoann <itsjoannotjo...@webtv.net> wrote:
> On Feb 15, 11:43*am, jhaff...@webtv.net (Judy Haffner) wrote:
>
> >What all do you use when you make lasagna?
>
> > Judy
>
> I don't make the stuff and don't eat it either; can't stand it.

Julie?

sf wrote:
> On Thu, 16 Feb 2012 14:54:21 -0600, "Nunya Bidnits"
><[email protected]> wrote:
>
>> tert in seattle <[email protected]> wrote:
>> >
>> > I make a baked ziti which is basically lasagna but with different
>> > pasta, less structural order, and no ricotta. Turns out pretty good,
>> > doesn't last long in our house. I'm also kinda meh about ricotta.
>>
>> Why do people change the most basic ingredients and then still try to keep
>> the name of the preparation?
>>
>> It's not lasagna. It's a cheesy pasta bake. Or something. But ziti mixed
>> with stuff in a pan is not lasagna.
>>
> He didn't say it was; he pointed out similarities and differences.

it's okay -- Farty can't read and we all know that

sf <[email protected]> wrote:
> On Thu, 16 Feb 2012 14:54:21 -0600, "Nunya Bidnits"
> <[email protected]> wrote:
>
>> tert in seattle <[email protected]> wrote:
>>>
>>> I make a baked ziti which is basically lasagna but with different
>>> pasta, less structural order, and no ricotta. Turns out pretty
>>> good, doesn't last long in our house. I'm also kinda meh about
>>> ricotta.
>>
>> Why do people change the most basic ingredients and then still try
>> to keep the name of the preparation?
>>
>> It's not lasagna. It's a cheesy pasta bake. Or something. But ziti
>> mixed with stuff in a pan is not lasagna.
>>
> He didn't say it was

"I make a baked ziti which is basically lasagna but with different pasta"

QED

tert in seattle <[email protected]> wrote:
> sf wrote:
>> On Thu, 16 Feb 2012 14:54:21 -0600, "Nunya Bidnits"
>> <[email protected]> wrote:
>>
>>> tert in seattle <[email protected]> wrote:
>>>>
>>>> I make a baked ziti which is basically lasagna but with different
>>>> pasta, less structural order, and no ricotta. Turns out pretty
>>>> good, doesn't last long in our house. I'm also kinda meh about
>>>> ricotta.
>>>
>>> Why do people change the most basic ingredients and then still try
>>> to keep the name of the preparation?
>>>
>>> It's not lasagna. It's a cheesy pasta bake. Or something. But ziti
>>> mixed with stuff in a pan is not lasagna.
>>>
>> He didn't say it was; he pointed out similarities and differences.
>
> it's okay -- Farty can't read and we all know that

Wow, I haven't heard that one since 4th grade.

Nunya Bidnits wrote:
> tert in seattle <[email protected]> wrote:
>> sf wrote:
>>> On Thu, 16 Feb 2012 14:54:21 -0600, "Nunya Bidnits"
>>> <[email protected]> wrote:
>>>
>>>> tert in seattle <[email protected]> wrote:
>>>>>
>>>>> I make a baked ziti which is basically lasagna but with different
>>>>> pasta, less structural order, and no ricotta. Turns out pretty
>>>>> good, doesn't last long in our house. I'm also kinda meh about
>>>>> ricotta.
>>>>
>>>> Why do people change the most basic ingredients and then still try
>>>> to keep the name of the preparation?
>>>>
>>>> It's not lasagna. It's a cheesy pasta bake. Or something. But ziti
>>>> mixed with stuff in a pan is not lasagna.
>>>>
>>> He didn't say it was; he pointed out similarities and differences.
>>
>> it's okay -- Farty can't read and we all know that
>
> Wow, I haven't heard that one since 4th grade.

Wow, I haven't heard that since you said it last time I called you
Farty.

Nunya Bidnits wrote:
> sf <[email protected]> wrote:
>> On Thu, 16 Feb 2012 14:54:21 -0600, "Nunya Bidnits"
>> <[email protected]> wrote:
>>
>>> tert in seattle <[email protected]> wrote:
>>>>
>>>> I make a baked ziti which is basically lasagna but with different
>>>> pasta, less structural order, and no ricotta. Turns out pretty
>>>> good, doesn't last long in our house. I'm also kinda meh about
>>>> ricotta.
>>>
>>> Why do people change the most basic ingredients and then still try
>>> to keep the name of the preparation?
>>>
>>> It's not lasagna. It's a cheesy pasta bake. Or something. But ziti
>>> mixed with stuff in a pan is not lasagna.
>>>
>> He didn't say it was
>
> "I make a baked ziti which is basically lasagna but with different pasta"
>
> QED

these words, "but" and "different" -- they do have meanings, you might
want to investigate further...

tert in seattle <[email protected]> wrote:
> Nunya Bidnits wrote:
>> tert in seattle <[email protected]> wrote:
>>> sf wrote:
>>>> On Thu, 16 Feb 2012 14:54:21 -0600, "Nunya Bidnits"
>>>> <[email protected]> wrote:
>>>>
>>>>> tert in seattle <[email protected]> wrote:
>>>>>>
>>>>>> I make a baked ziti which is basically lasagna but with different
>>>>>> pasta, less structural order, and no ricotta. Turns out pretty
>>>>>> good, doesn't last long in our house. I'm also kinda meh about
>>>>>> ricotta.
>>>>>
>>>>> Why do people change the most basic ingredients and then still try
>>>>> to keep the name of the preparation?
>>>>>
>>>>> It's not lasagna. It's a cheesy pasta bake. Or something. But ziti
>>>>> mixed with stuff in a pan is not lasagna.
>>>>>
>>>> He didn't say it was; he pointed out similarities and differences.
>>>
>>> it's okay -- Farty can't read and we all know that
>>
>> Wow, I haven't heard that one since 4th grade.
>
> Wow, I haven't heard that since you said it last time I called you
> Farty.

And like I said, you're the only one since 4th grade. That sure speaks well
of your creativity, Pee Wee.

tert in seattle <[email protected]> wrote:
> Nunya Bidnits wrote:
>> sf <[email protected]> wrote:
>>> On Thu, 16 Feb 2012 14:54:21 -0600, "Nunya Bidnits"
>>> <[email protected]> wrote:
>>>
>>>> tert in seattle <[email protected]> wrote:
>>>>>
>>>>> I make a baked ziti which is basically lasagna but with different
>>>>> pasta, less structural order, and no ricotta. Turns out pretty
>>>>> good, doesn't last long in our house. I'm also kinda meh about
>>>>> ricotta.
>>>>
>>>> Why do people change the most basic ingredients and then still try
>>>> to keep the name of the preparation?
>>>>
>>>> It's not lasagna. It's a cheesy pasta bake. Or something. But ziti
>>>> mixed with stuff in a pan is not lasagna.
>>>>
>>> He didn't say it was
>>
>> "I make a baked ziti which is basically lasagna but with different
>> pasta"
>>
>> QED
>
> these words, "but" and "different" -- they do have meanings, you might
> want to investigate further...

You wrote "...is basically a lasagna" where "lasagna" is the subject. Now I
understand why you're mentally stuck in 4th grade. You never learned
English. You said it was lasagna, then you told us how you screwed it up and
made something else which is not lasagna. Note that everyone else was
actually talking about lasagna, not noodles in glop.

Nunya Bidnits wrote:
> tert in seattle <[email protected]> wrote:
>> Nunya Bidnits wrote:
>>> sf <[email protected]> wrote:
>>>> On Thu, 16 Feb 2012 14:54:21 -0600, "Nunya Bidnits"
>>>> <[email protected]> wrote:
>>>>
>>>>> tert in seattle <[email protected]> wrote:
>>>>>>
>>>>>> I make a baked ziti which is basically lasagna but with different
>>>>>> pasta, less structural order, and no ricotta. Turns out pretty
>>>>>> good, doesn't last long in our house. I'm also kinda meh about
>>>>>> ricotta.
>>>>>
>>>>> Why do people change the most basic ingredients and then still try
>>>>> to keep the name of the preparation?
>>>>>
>>>>> It's not lasagna. It's a cheesy pasta bake. Or something. But ziti
>>>>> mixed with stuff in a pan is not lasagna.
>>>>>
>>>> He didn't say it was
>>>
>>> "I make a baked ziti which is basically lasagna but with different
>>> pasta"
>>>
>>> QED
>>
>> these words, "but" and "different" -- they do have meanings, you might
>> want to investigate further...
>
> You wrote "...is basically a lasagna" where "lasagna" is the subject. Now I
> understand why you're mentally stuck in 4th grade. You never learned
> English. You said it was lasagna, then you told us how you screwed it up and
> made something else which is not lasagna. Note that everyone else was
> actually talking about lasagna, not noodles in glop.

What do you think the phrase "x is basically y" means?

hint: not x = y

tert in seattle <[email protected]> wrote:
> Nunya Bidnits wrote:
>> tert in seattle <[email protected]> wrote:
>>> Nunya Bidnits wrote:
>>>> sf <[email protected]> wrote:
>>>>> On Thu, 16 Feb 2012 14:54:21 -0600, "Nunya Bidnits"
>>>>> <[email protected]> wrote:
>>>>>
>>>>>> tert in seattle <[email protected]> wrote:
>>>>>>>
>>>>>>> I make a baked ziti which is basically lasagna but with
>>>>>>> different pasta, less structural order, and no ricotta. Turns
>>>>>>> out pretty good, doesn't last long in our house. I'm also
>>>>>>> kinda meh about ricotta.
>>>>>>
>>>>>> Why do people change the most basic ingredients and then still
>>>>>> try to keep the name of the preparation?
>>>>>>
>>>>>> It's not lasagna. It's a cheesy pasta bake. Or something. But
>>>>>> ziti mixed with stuff in a pan is not lasagna.
>>>>>>
>>>>> He didn't say it was
>>>>
>>>> "I make a baked ziti which is basically lasagna but with different
>>>> pasta"
>>>>
>>>> QED
>>>
>>> these words, "but" and "different" -- they do have meanings, you
>>> might want to investigate further...
>>
>> You wrote "...is basically a lasagna" where "lasagna" is the
>> subject. Now I understand why you're mentally stuck in 4th grade.
>> You never learned English. You said it was lasagna, then you told us
>> how you screwed it up and made something else which is not lasagna.
>> Note that everyone else was actually talking about lasagna, not
>> noodles in glop.
>
> What do you think the phrase "x is basically y" means?
>
> hint: not x = y

I'd link you to a definition of "basic" but I'm sure it would slough off.

Nunya Bidnits wrote:
> tert in seattle <[email protected]> wrote:
>> Nunya Bidnits wrote:
>>> tert in seattle <[email protected]> wrote:
>>>> Nunya Bidnits wrote:
>>>>> sf <[email protected]> wrote:
>>>>>> On Thu, 16 Feb 2012 14:54:21 -0600, "Nunya Bidnits"
>>>>>> <[email protected]> wrote:
>>>>>>
>>>>>>> tert in seattle <[email protected]> wrote:
>>>>>>>>
>>>>>>>> I make a baked ziti which is basically lasagna but with
>>>>>>>> different pasta, less structural order, and no ricotta. Turns
>>>>>>>> out pretty good, doesn't last long in our house. I'm also
>>>>>>>> kinda meh about ricotta.
>>>>>>>
>>>>>>> Why do people change the most basic ingredients and then still
>>>>>>> try to keep the name of the preparation?
>>>>>>>
>>>>>>> It's not lasagna. It's a cheesy pasta bake. Or something. But
>>>>>>> ziti mixed with stuff in a pan is not lasagna.
>>>>>>>
>>>>>> He didn't say it was
>>>>>
>>>>> "I make a baked ziti which is basically lasagna but with different
>>>>> pasta"
>>>>>
>>>>> QED
>>>>
>>>> these words, "but" and "different" -- they do have meanings, you
>>>> might want to investigate further...
>>>
>>> You wrote "...is basically a lasagna" where "lasagna" is the
>>> subject. Now I understand why you're mentally stuck in 4th grade.
>>> You never learned English. You said it was lasagna, then you told us
>>> how you screwed it up and made something else which is not lasagna.
>>> Note that everyone else was actually talking about lasagna, not
>>> noodles in glop.
>>
>> What do you think the phrase "x is basically y" means?
>>
>> hint: not x = y
>
> I'd link you to a definition of "basic" but I'm sure it would slough off.

Well since ya don't know I'll tell ya.

x and y are two different things, but they share significant
similarities, which is basically true for ziti and lasagna.

tert in seattle <[email protected]> wrote:
>
> x and y are two different things, but they share significant
> similarities, which is basically true for ziti and lasagna.

Wrong. Completely off the rails. But it's a waste of time trying to change
someone's alternative reality.

Never mind.

Nunya Bidnits wrote:
> tert in seattle <[email protected]> wrote:
>>
>> x and y are two different things, but they share significant
>> similarities, which is basically true for ziti and lasagna.
>
> Wrong. Completely off the rails. But it's a waste of time trying to change
> someone's alternative reality.
>
> Never mind.

No really, they are pasta and sauce, baked. Other than arrangement
and the type of pasta there is no difference.

sf wrote:

>> That homemade cheese is good stuff. But it's not ricotta.
>> It doesn't meet the definition of what ricotta is. Calling it ricotta is
>> simply a falsehood, although it's often perpetrated by people who are
>> just ignorant; in those cases it's not a CONSCIOUS falsehood.
>>
> Tell it to Gourmet magazine.
> Fresh Ricotta
> http://www.gourmet.com/recipes/2000s/2006/04/ricotta

....and look where Gourmet magazine is now!

If that web site allowed comments I would definitely point out the
error. But at this late date with the magazine having gone belly-up,
there's not much point; it would be like scolding a gravestone.

Bob