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Thread: Ree has lost all credibility

  1. #1
    TammyM Guest

    Default Ree has lost all credibility

    And so has her "Marlboro" man:

    http://thepioneerwoman.com/cooking/2...e_best_lasagn/

    Cottage cheese and green can cheez? Fictor will throw a hissy fit!

    TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
    cheese nor green can stuff in sight)

  2. #2
    Tracy Guest

    Default Re: Ree has lost all credibility



    TammyM wrote:
    > And so has her "Marlboro" man:
    >
    > http://thepioneerwoman.com/cooking/2...e_best_lasagn/
    >
    > Cottage cheese and green can cheez? Fictor will throw a hissy fit!
    >
    > TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
    > cheese nor green can stuff in sight)


    The cottage cheese bugs me more than canned parm. I just don't get it.
    They don't taste anything alike! And even if you "can't tell" it's
    cottage cheese, why use it????????

    It does look good though for a baked pasta dish with meat. I wouldn't
    call it lasagna.

    Tracy

  3. #3
    Christine Dabney Guest

    Default Re: Ree has lost all credibility

    On Mon, 14 Sep 2009 13:11:31 -0700, TammyM <[email protected]> wrote:

    >And so has her "Marlboro" man:
    >
    >http://thepioneerwoman.com/cooking/2...e_best_lasagn/
    >
    >Cottage cheese and green can cheez? Fictor will throw a hissy fit!
    >
    >TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
    >cheese nor green can stuff in sight)


    Ree has a cookbook coming out in the next month or so. Maybe sooner.
    It is on my list.....

    She is going to be at the Food BlogHer conference in San Francisco, on
    September 26. I am so wishing I could be there, but they sold out a
    long time ago. She, and Elise (of Simply Recipes) and Jaden (of
    Steamy Kitchen) are throwing a party there. I heard about it on
    Twitter...

    Christine
    --
    http://nightstirrings.blogspot.com

  4. #4
    Ranée at Arabian Knits Guest

    Default Re: Ree has lost all credibility

    In article <h8m8hq$801$[email protected]>,
    Tracy <[email protected]> wrote:

    > The cottage cheese bugs me more than canned parm. I just don't get it.
    > They don't taste anything alike! And even if you "can't tell" it's
    > cottage cheese, why use it????????


    Probably because it is cheaper.

    Regards,
    Ranee @ Arabian Knits

    "She seeks wool and flax, and works with willing hands." Prov 31:13

    http://arabianknits.blogspot.com/

  5. #5
    Dan Abel Guest

    Default Re: Ree has lost all credibility

    In article <[email protected]>,
    TammyM <[email protected]> wrote:

    > And so has her "Marlboro" man:
    >
    > http://thepioneerwoman.com/cooking/2...e_best_lasagn/
    >
    > Cottage cheese and green can cheez? Fictor will throw a hissy fit!
    >
    > TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
    > cheese nor green can stuff in sight)


    I thought the comments were telling. There was more than one:

    "I hate lasagna but this was great."

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  6. #6
    Victor Sack Guest

    Default Re: Ree has lost all credibility

    TammyM <[email protected]> wrote:

    > And so has her "Marlboro" man:
    >
    > http://thepioneerwoman.com/cooking/2...e_best_lasagn/
    >
    > Cottage cheese and green can cheez? Fictor will throw a hissy fit!


    It looks like a pretty thorough effort and would surely be good if made
    with real ingredients instead of junk.

    > TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
    > cheese nor green can stuff in sight)


    So, prithee, where is Your Highness's recipe?

    Fictor

  7. #7
    Serene Vannoy Guest

    Default Re: Ree has lost all credibility

    TammyM wrote:
    > And so has her "Marlboro" man:
    >
    > http://thepioneerwoman.com/cooking/2...e_best_lasagn/
    >
    > Cottage cheese and green can cheez? Fictor will throw a hissy fit!
    >
    > TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
    > cheese nor green can stuff in sight)


    As is my way, I now am dying to make this particular recipe. It'll have
    to wait until the weekend, though.

    Serene

  8. #8
    TammyM Guest

    Default Re: Ree has lost all credibility

    Ranée at Arabian Knits wrote:
    > In article <h8m8hq$801$[email protected]>,
    > Tracy <[email protected]> wrote:
    >
    >> The cottage cheese bugs me more than canned parm. I just don't get it.
    >> They don't taste anything alike! And even if you "can't tell" it's
    >> cottage cheese, why use it????????

    >
    > Probably because it is cheaper.


    I make my lasagne with a bechamel sauce, not cottage cheese (bleccch!)
    or ricotta. Bechamel is cheaper than cottage cheese, at least in my hood.

    TammyM

  9. #9
    Christine Dabney Guest

    Default Re: Ree has lost all credibility

    On Mon, 14 Sep 2009 14:38:03 -0700, TammyM <[email protected]> wrote

    >I make my lasagne with a bechamel sauce, not cottage cheese (bleccch!)
    >or ricotta. Bechamel is cheaper than cottage cheese, at least in my hood.
    >
    >TammyM


    Oh..it is so good made with a bechamel sauce!! After I made it the
    last time, with a bechamel (cause I was out of ricotta/mozzarella.), I
    decided that was my favorite way of making lasagna. It truly is
    luxurious made that way. And it does end up being a lot cheaper, I
    think!!

    Christine,now craving lasagna made this way...
    --
    http://nightstirrings.blogspot.com

  10. #10
    Nancy Young Guest

    Default Re: Ree has lost all credibility

    Dan Abel wrote:

    > TammyM <[email protected]> wrote:
    >
    >> And so has her "Marlboro" man:
    >>
    >> http://thepioneerwoman.com/cooking/2...e_best_lasagn/
    >>
    >> Cottage cheese and green can cheez? Fictor will throw a hissy fit!
    >>
    >> TammyM (who made the very best vegetarian lasagne yesterday) (no
    >> cottage cheese nor green can stuff in sight)

    >
    > I thought the comments were telling. There was more than one:
    >
    > "I hate lasagna but this was great."


    I laughed out loud when the person said

    "Using slices of cheese is really a neat idea. I never would’ve thought to
    use anything other than shredded!"

    Really, who would think of using any other kind of mozzarella?

    nancy


  11. #11
    notbob Guest

    Default Re: Ree has lost all credibility

    On 2009-09-14, Tracy <[email protected]> wrote:

    > The cottage cheese bugs me more than canned parm. I just don't get it.
    > They don't taste anything alike! And even if you "can't tell" it's
    > cottage cheese, why use it????????


    Why not?

    It's not a new concept. I first had cottage cheese lasagna over 40
    yrs ago. A recipe from Calories Don't Count, a low carb diet/cookbook
    that preceeded Atkins by decades. As I recall, it was pretty dang
    good.

    Yeah, yeah, yeah.... homemade sauce, imported ricotta, 2 yr old
    parmasan, blah blah, is better than Ree's green parmasan, but how many
    of us really have access to that high priced stuff. I once did, but
    no more. Ricotta and a GOOD cottage cheese are very similar in
    texture. Why not use it? It's not like the ricotta in Albertson's
    dairy case is seriously high quality stuff. Certainly not good enough
    to punch through a hearty red sauce. Ree used good canned tomato
    stuff and good sausage. I'm sure her herbs were relatively fresh,
    too. I have no problem with Kraft's parmesan, either. It's pointless
    to dismiss an effort just because it doesn't use top shelf
    ingredients. Anyone can use the best ingredients and still turn
    out dog food. It's more about the combination of what you have and
    the care used to achieve the end product.

    Get down wif yo bad self, Ree!

    nb

  12. #12
    Gloria P Guest

    Default Re: Ree has lost all credibility

    TammyM wrote:
    > And so has her "Marlboro" man:
    >
    > http://thepioneerwoman.com/cooking/2...e_best_lasagn/
    >
    > Cottage cheese and green can cheez? Fictor will throw a hissy fit!
    >
    > TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
    > cheese nor green can stuff in sight)




    Even if I made the recipe, I would use real freshly grated Parmesan, but
    I noticed, skimming through the comments, very few people didn't like it
    and the worst comment came from what sounds like a real food snob.

    Even in these days when you can buy nearly everything everywhere,
    I am sure there are places where you can't get buffala mozzarella
    and real ricotta. She posted a recipe that makes do with substitutes.

    If her family loves it, evidently it's a keeper recipe for them.

    gloria p

  13. #13
    zxcvbob Guest

    Default Re: Ree has lost all credibility

    notbob wrote:
    > It's pointless to dismiss an effort just because it doesn't use top
    > shelf ingredients. Anyone can use the best ingredients and still
    > turn out dog food. It's more about the combination of what you have
    > and the care used to achieve the end product.
    >
    > nb



    I agree completely.

    When I make lasagna (using store-brand ricotta, one carton of regular
    and one of low-fat) it helps tremendously to blend the ricotta in a food
    processor for a minute or two until it is smooth. The same technique
    should work with cottage cheese to *really* improve the texture if you
    must use cottage cheese.

    Cottage cheese and ricotta are usually the same price here, except
    occasionally the cottage cheese can be found deep discounted when it's
    on sale or approaching its last sale date.

    Bob

  14. #14
    notbob Guest

    Default Re: Ree has lost all credibility

    On 2009-09-14, zxcvbob <[email protected]> wrote:

    > occasionally the cottage cheese can be found deep discounted when it's
    > on sale or approaching its last sale date.


    Or in your fridge!

    I'd buy ricotta, but if I had some cottage cheese and decided to make
    lasagna and ricotta meant an extra trip.... forget it. OTOH, there's
    some pretty bad cottage cheese out there. Some brands I've run across
    are almost a slurry.

    nb

  15. #15
    Christine Dabney Guest

    Default Re: Ree has lost all credibility

    On Mon, 14 Sep 2009 22:24:14 GMT, notbob <[email protected]> wrote:


    >I'd buy ricotta, but if I had some cottage cheese and decided to make
    >lasagna and ricotta meant an extra trip.... forget it. OTOH, there's
    >some pretty bad cottage cheese out there. Some brands I've run across
    >are almost a slurry.
    >
    >nb


    Or, if you had milk and butter and flour, and maybe some parmesan,
    you could make a bechamel, and still make some of the best lasagna of
    your life.

    Christine
    --
    http://nightstirrings.blogspot.com

  16. #16
    notbob Guest

    Default Re: Ree has lost all credibility

    On 2009-09-14, Christine Dabney <[email protected]> wrote:

    > Or, if you had milk and butter and flour, and maybe some parmesan,
    > you could make a bechamel, and still make some of the best lasagna of
    > your life.


    I read that, Chris. I've never heard of such a thing. So, you make a
    parmesan bechamel? Do you make it on the thick side? I'll give it
    some consideration, though I don't see the advantage of subing cheese
    with a starch sauce. Food for thought.....

    nb

  17. #17
    zxcvbob Guest

    Default Re: Ree has lost all credibility

    notbob wrote:
    > On 2009-09-14, Christine Dabney <[email protected]> wrote:
    >
    >> Or, if you had milk and butter and flour, and maybe some parmesan,
    >> you could make a bechamel, and still make some of the best lasagna of
    >> your life.

    >
    > I read that, Chris. I've never heard of such a thing. So, you make a
    > parmesan bechamel? Do you make it on the thick side? I'll give it
    > some consideration, though I don't see the advantage of subing cheese
    > with a starch sauce. Food for thought.....
    >
    > nb




    Don't think of it as a starch sauce, think of it as gravy. ;-)

    Bob

  18. #18
    Cheryl Guest

    Default Re: Ree has lost all credibility


    "Tracy" <[email protected]> wrote in message
    news:h8m8hq$801$[email protected]..
    >
    >
    > TammyM wrote:
    >> And so has her "Marlboro" man:
    >>
    >> http://thepioneerwoman.com/cooking/2...e_best_lasagn/
    >>
    >> Cottage cheese and green can cheez? Fictor will throw a hissy fit!
    >>
    >> TammyM (who made the very best vegetarian lasagne yesterday) (no cottage
    >> cheese nor green can stuff in sight)

    >
    > The cottage cheese bugs me more than canned parm. I just don't get it.
    > They don't taste anything alike! And even if you "can't tell" it's cottage
    > cheese, why use it????????
    >
    > It does look good though for a baked pasta dish with meat. I wouldn't call
    > it lasagna.


    I grew up with cottage cheese in lasagna because my mom made it that way.
    She still is unmatched in the deliciousness of lasagna. She made it that
    way to cut fat and calories by using low fat CC. Back in those days I don't
    think you could by ricotta that was low(er) fat. That said, I do use
    ricotta when I make it because it isn't often.


  19. #19
    Janet Bostwick Guest

    Default Re: Ree has lost all credibility


    "Gloria P" <[email protected]> wrote in message
    news:[email protected]..
    snip
    >
    > Even in these days when you can buy nearly everything everywhere,
    > I am sure there are places where you can't get buffala mozzarella
    > and real ricotta. gloria p


    Oh, puhleeze, you think??? I was shocked to see buffala at my Costco last
    week. And I recently found real whole milk ricotta at a restaurant supply.
    If the food habits of the people that live around you are still at home on
    the range, the local supermarkets are not going to carry any fancy, foreign
    food.
    Janet



  20. #20
    Tracy Guest

    Default Re: Ree has lost all credibility

    zxcvbob wrote:
    > notbob wrote:
    >> It's pointless to dismiss an effort just because it doesn't use top
    >> shelf ingredients. Anyone can use the best ingredients and still
    >> turn out dog food. It's more about the combination of what you have
    >> and the care used to achieve the end product.
    >>
    >> nb

    >
    >
    > I agree completely.
    >
    > When I make lasagna (using store-brand ricotta, one carton of regular
    > and one of low-fat) it helps tremendously to blend the ricotta in a food
    > processor for a minute or two until it is smooth. The same technique
    > should work with cottage cheese to *really* improve the texture if you
    > must use cottage cheese.
    >
    > Cottage cheese and ricotta are usually the same price here, except
    > occasionally the cottage cheese can be found deep discounted when it's
    > on sale or approaching its last sale date.
    >
    > Bob


    It's not about top shelf ingredients. I don't think of cottage cheese as
    a cheap substitute for ricotta. I just think it's the wrong ingredient
    to use in a lasagna.

    Tracy

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