"Janet Bostwick" > wrote in message
...

> I like Giada de Laurentis lasagna rolls but it is fussy and time
> consuming.
> http://www.foodnetwork.com/recipes/g...ipe/index.html
>
> http://tinyurl.com/6x6h2x
>
> Janet US


Yes, it does look good, but as you say too fussy and time consuming for most
days.

Cheri

casa bona wrote:
>
> On 7/26/2013 11:24 AM, Pete C. wrote:
> >
> > Brooklyn1 wrote:
> >>
> >> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
> >>
> >>> Brooklyn1 wrote:
> >>>
> >>>>> Foil pans work just fine provided you have the sense to place them
> >>>>> on a baking sheet to provide support.
> >>>
> >>>> I knew someone who doesn't know how to cook would say that... placed
> >>>> on a pan it's tantamount to a double boiler and won't bake properly.
> >>>
> >>> I knew someone who doesn't know how to cook would say that... you use the
> >>> baking sheet *only* after the cooking is complete, moving the foil pan from
> >>> the rack to the baking sheet.
> >>
> >> 'Zactly, a pan for transporting after cooking, and when serving to
> >> catch the juices when the knife pokes through. I don't cook anthing
> >> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
> >> I don't use AL foil with tomato especially because it produces
> >> electrolytic action, creates a battery and eats through, makes the
> >> food taste awful. I may use foil pans for non reactive dishes, for
> >> when transporting a giant mac n' cheese, but never for anything
> >> acetic. I can't imagine folks can't afford to own a number of SS
> >> roasting pans.. I think Farberware makes the best by far and they're
> >> very affordable. I have all three sizes of this classic:
> >> http://theflatware.com/Roasting-Pans...-with-Rack.php
> >
> > I both weld and anodize aluminum so I'm quite familiar with aluminum
> > oxide. The aluminum oxide layer on the pan takes a lot of time for the
> > acid to eat through. Assembling and baking a lasagna in an AL pan and
> > then serving it for dinner is simply a non-issue. Any leftovers should
> > be transferred to a non-reactive container for storage, but I never seem
> > to have leftover lasagna so that is also a non-issue.
> >
>
> So how long does it take for aluminum cookware to become toxic?

About 10,000 years, aluminum is not a toxic material. The claims of
association between aluminum and Alzheimer's were debunked and fall into
the same league as the autism vaccine claims - pure nonsense.

On 7/26/2013 12:52 PM, Pete C. wrote:
>
> casa bona wrote:
>>
>> On 7/26/2013 11:24 AM, Pete C. wrote:
>>>
>>> Brooklyn1 wrote:
>>>>
>>>> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
>>>>
>>>>> Brooklyn1 wrote:
>>>>>
>>>>>>> Foil pans work just fine provided you have the sense to place them
>>>>>>> on a baking sheet to provide support.
>>>>>
>>>>>> I knew someone who doesn't know how to cook would say that... placed
>>>>>> on a pan it's tantamount to a double boiler and won't bake properly.
>>>>>
>>>>> I knew someone who doesn't know how to cook would say that... you use the
>>>>> baking sheet *only* after the cooking is complete, moving the foil pan from
>>>>> the rack to the baking sheet.
>>>>
>>>> 'Zactly, a pan for transporting after cooking, and when serving to
>>>> catch the juices when the knife pokes through. I don't cook anthing
>>>> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
>>>> I don't use AL foil with tomato especially because it produces
>>>> electrolytic action, creates a battery and eats through, makes the
>>>> food taste awful. I may use foil pans for non reactive dishes, for
>>>> when transporting a giant mac n' cheese, but never for anything
>>>> acetic. I can't imagine folks can't afford to own a number of SS
>>>> roasting pans.. I think Farberware makes the best by far and they're
>>>> very affordable. I have all three sizes of this classic:
>>>> http://theflatware.com/Roasting-Pans...-with-Rack.php
>>>
>>> I both weld and anodize aluminum so I'm quite familiar with aluminum
>>> oxide. The aluminum oxide layer on the pan takes a lot of time for the
>>> acid to eat through. Assembling and baking a lasagna in an AL pan and
>>> then serving it for dinner is simply a non-issue. Any leftovers should
>>> be transferred to a non-reactive container for storage, but I never seem
>>> to have leftover lasagna so that is also a non-issue.
>>>
>>
>> So how long does it take for aluminum cookware to become toxic?
>
> About 10,000 years, aluminum is not a toxic material. The claims of
> association between aluminum and Alzheimer's were debunked and fall into
> the same league as the autism vaccine claims - pure nonsense.
>

Are you certain of that?

http://rense.com/general37/alum.htm

In patients having Alzheimer's disease the brain is somewhat shrunken
and, on postmortum examination, a definite loss of nervous tissue is
noted. Examination of the brain tissues under a microscope reveals small
bundles of material called senile plaques, scattered throughout the
tissues. The more plaques that are present, the worse is the mental
condition of the patient. Chemical analysis reveals the presence of the
metal aluminum at the core of each plaque and within many of the cells
found in the plaques. Evidence is accumulating to indicate that aluminum
may be involved in the formation of the plaques, and it is therefore a
prime suspect as the initial cause of the disease.

Five population studies now link Alzheimer's disease to aluminum in
drinking water. As early as 1885, aluminum was shown to be toxic to the
nervous tissues of animals. Aluminum can also produce a degeneration of
the nervous tissues in cats and rabbits that resembles in some ways that
seen in the brains of human patients with Alzheimer's disease. Patients
with diseased kidneys accumulate large amounts of aluminum in their
bodies from medications and from kidney-machine solutions that have been
used until recently. This accumulation results in a severe mental
deterioration.

Aluminum is the third most common element in the earth's crust. "Normal"
dietary intake of aluminum is about 3 to 5 mg per day, of which only a
very small amount is absorbed by the body's tissues. The aluminum to
which we are exposed comes from many sources, and most of these are
under our control. Dust, water, and even unprocessed foods contain
aluminum that may be difficult to avoid. But aluminum in cosmetics, many
medicines, food additives (for example, some brands of baking powders,
and highly absorbable aluminum maltol used in instant chocolate mixes),
cans, kitchenware, and utensils can be easily avoided. A very popular
antacid, Amphojel, consists of aluminum hydroxide.

Most of this daily intake is eliminated by healthy kidneys. However,
some individuals seem to absorb aluminum more readily, or are less able
to eliminate it; these people, who cannot be identified before symptoms
begin, are most likely to suffer from Alzheimer's disease. Certainly not
every one of the multitudes of us who have been fed for a lifetime on
foods cooked in aluminum pots and pans will end our days in this world
as severely mentally deficient patients. Aluminum is only one strongly
suspected culprit. Scientists believe that other factors, yet to be
identified, are involved in the interactions that allow the body to
suffer this form of degeneration.

Some scientists are particularily worried about inhaled aluminum because
autopsy studies have shown a high proportion of senile plaques in the
olfactory (smelling) lobes of the brain. Spray antiperspirants would be
a likely product for this concern.

Your choice of cookware is important. Glass and porcelain are relatively
nonreactive with foods. Metal cookware does react with the acids in
foods and the metal ions thereby released gain access to your body. In
the case of copper, iron, and stainless steel cookware the metals are
actually essential trace elements, and therefore make a valuable
nutritional contribution if they are not absorbed in excess. Aluminum,
on the other hand, not only has no recognized function in the body, but
is toxic.

My Recommendations: Based on present information prudent action would be
to avoid all sources of ingestable and inhaled aluminum. Those who fail
to heed this advice will serve as "guinea pigs" for the human
experiments that may eventually prove the presence or absence of serious
health effects of aluminum.

Two years of investigation were reported in the Lancet in 1991 using an
aluminum chelating agent, desferrioxamine, to slow the progress of
Alzheimer's disease. Between 1979 and 1987 there has been a
thirteen-fold increase in the number of deaths from Alzheimer's disease
in the United States. To me this represents the increase in exposure to
aluminum that has happened to people in our society.

On Fri, 26 Jul 2013 12:26:09 -0600, casa bona > wrote:

> On 7/26/2013 12:03 PM, Brooklyn1 wrote:
> > On Fri, 26 Jul 2013 09:52:47 -0700, sf > wrote:
> >
> >> On Fri, 26 Jul 2013 09:59:28 +0200, "ViLco" > wrote:
> >>
> >>> pltrgyst wrote:
> >>>
> >>>> Four inches plus. I'm with you -- I like extra depth so I can get at
> >>>> least four layers in there.
> >>>
> >>> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
> >>> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
> >>> about 4, 5 or 7 layers, for me it's enough if they're more than 2.
> >>
> >> Agreed. I like what's between the noodles best.
> >
> > There's nothing in your noodle.
> >
> >
> You manage, in your own inimitable way, to subtract from this forum with
> each succeeding post.

His dementia is getting worse. Some men get really nasty in their
demented old age and it's plain that he's one of them.

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

On Fri, 26 Jul 2013 12:34:02 -0600, Janet Bostwick
> wrote:

> On Fri, 26 Jul 2013 10:24:55 -0700, "Cheri" >
> wrote:
>
> >"ViLco" > wrote in message
> ...
> >> pltrgyst wrote:
> >>
> >>> Four inches plus. I'm with you -- I like extra depth so I can get at
> >>> least four layers in there.
> >>
> >> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
> >> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
> >> about 4, 5 or 7 layers, for me it's enough if they're more than 2.
> >
> >I like Susan's recipe for two layers using Barilla flat lasagna noodles and
> >lots of good stuff in between, but there's just the two of us.
> >
> >Cheri
>
> I like Giada de Laurentis lasagna rolls but it is fussy and time
> consuming.
> http://www.foodnetwork.com/recipes/g...ipe/index.html
>
> http://tinyurl.com/6x6h2x
>

That's near enough to what I do. I don't bother rolling. Layer it
between no boil noodles and you're done.


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

"Cheri" wrote:
>"Brooklyn1" wrote:
>
>> If one is well organized and neat (clean as one goes) a small kitchen
>> can be very efficient. Also gotta cook all the lasagna noodles,
>> minimumly 3 lbs... and I don't use jarred, I do from scratch sauce. I
>> grind the beef and the pork, I make my own saw-seege... no mystery
>> meat, My lasagna is so good it never makes the freezer... ready for
>> the oven: http://i40.tinypic.com/ptbgj.jpg
>
>I like the yellow formica.

I don't think it would taste good with tomato sauce.

On Fri, 26 Jul 2013 12:26:37 -0500, "Pete C." >
wrote:

>
>Gary wrote:
>>
>> Julie Bove wrote:
>> >
>> > "ViLco" > wrote in message
>> > ...
>> > > Brooklyn1 wrote:
>> > >
>> > >>> Foil pans work just fine provided you have the sense to place them
>> > >>> on a baking sheet to provide support.
>> > >
>> > >> I knew someone who doesn't know how to cook would say that... placed
>> > >> on a pan it's tantamount to a double boiler and won't bake properly.
>> > >
>> > > I knew someone who doesn't know how to cook would say that... you use the
>> > > baking sheet *only* after the cooking is complete, moving the foil pan
>> > > from the rack to the baking sheet.
>> >
>> > Actually the foil pans say to put them on a baking sheet. I use the cheap
>> > baking sheets for this. Never had a problem.
>>
>> And lasagna really only needs to be heated up, not cooked. I don't see why
>> a cookie pan underneath would cause a cooking issue.
>>
>> G.
>
>The baking sheet is a non-issue due to the fact it is in direct contact
>with the foil pan

Hardly... neither pan is flat... most of the area will be an air gap.

>and has full thermal conduction.

Conduction has little to do with it, think convection.
Like I said, you've never cooked anything.

On Fri, 26 Jul 2013 12:24:36 -0500, "Pete C." >
wrote:

>
>Brooklyn1 wrote:
>>
>> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
>>
>> >Brooklyn1 wrote:
>> >
>> >>> Foil pans work just fine provided you have the sense to place them
>> >>> on a baking sheet to provide support.
>> >
>> >> I knew someone who doesn't know how to cook would say that... placed
>> >> on a pan it's tantamount to a double boiler and won't bake properly.
>> >
>> >I knew someone who doesn't know how to cook would say that... you use the
>> >baking sheet *only* after the cooking is complete, moving the foil pan from
>> >the rack to the baking sheet.
>>
>> 'Zactly, a pan for transporting after cooking, and when serving to
>> catch the juices when the knife pokes through. I don't cook anthing
>> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
>> I don't use AL foil with tomato especially because it produces
>> electrolytic action, creates a battery and eats through, makes the
>> food taste awful. I may use foil pans for non reactive dishes, for
>> when transporting a giant mac n' cheese, but never for anything
>> acetic. I can't imagine folks can't afford to own a number of SS
>> roasting pans.. I think Farberware makes the best by far and they're
>> very affordable. I have all three sizes of this classic:
>> http://theflatware.com/Roasting-Pans...-with-Rack.php
>
>I both weld and anodize aluminum so I'm quite familiar with aluminum
>oxide. The aluminum oxide layer on the pan takes a lot of time for the
>acid to eat through. Assembling and baking a lasagna in an AL pan and
>then serving it for dinner is simply a non-issue. Any leftovers should
>be transferred to a non-reactive container for storage, but I never seem
>to have leftover lasagna so that is also a non-issue.

Nothing to do with oxide. Even people who don't cook know aluminum
cookware is reactive with acetics like tomatoes... you are dumber than
dumb.

On 7/26/2013 2:42 PM, sf wrote:
> On Fri, 26 Jul 2013 12:26:09 -0600, casa bona > wrote:
>
>> On 7/26/2013 12:03 PM, Brooklyn1 wrote:
>>> On Fri, 26 Jul 2013 09:52:47 -0700, sf > wrote:
>>>
>>>> On Fri, 26 Jul 2013 09:59:28 +0200, "ViLco" > wrote:
>>>>
>>>>> pltrgyst wrote:
>>>>>
>>>>>> Four inches plus. I'm with you -- I like extra depth so I can get at
>>>>>> least four layers in there.
>>>>>
>>>>> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
>>>>> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
>>>>> about 4, 5 or 7 layers, for me it's enough if they're more than 2.
>>>>
>>>> Agreed. I like what's between the noodles best.
>>>
>>> There's nothing in your noodle.
>>>
>>>
>> You manage, in your own inimitable way, to subtract from this forum with
>> each succeeding post.
>
> His dementia is getting worse. Some men get really nasty in their
> demented old age and it's plain that he's one of them.
>
Between he and Bryan we seem to have some truly spiteful sorts here.

Oh, I should include Spin and Marty too.

All men, coincidentally...

"sf" > wrote in message
...
> On Fri, 26 Jul 2013 01:19:42 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 25 Jul 2013 21:36:53 -0700, The Other Guy
>> > > wrote:
>> >
>> >> On Thu, 25 Jul 2013 20:56:15 -0700, "Julie Bove"
>> >> > wrote:
>> >>
>> >>
>> >> >> I never make a small lasagna, it's too much work to make a tiny
>> >> >> one,
>> >> >> and lasagna freezes very well. I typically make a lasagna with no
>> >> >> less than three pounds of noodles.
>> >> >
>> >> >Agree. The way I make it is a lot of work. I would only ever make a
>> >> >big
>> >> >one.
>> >>
>> >> Same here, WAY too much work.
>> >>
>> > What on earth do you do to make it too much work? It's meat, sauce
>> > (bottled in Julie's case), some noodles, cheese and bake. You don't
>> > have to do anything while it's baking.
>>
>> Mine isn't. I didn't used to put meat in mine at all, ever. I put a lot
>> of
>> vegetables in there. That was a lot of chopping, some pureeing (kids
>> don't
>> usually like chunky vegetables) and cooking down the sauce. I used a
>> variety of cheeses and usually mixed in spinach. To lower the carb
>> count, I
>> put at least one layer of vegetables between the layers of cheese and
>> pasta.
>> And I cook my pasta first. The cheeses had to be mixed with egg, the
>> spinach and herbs.
>>
>> So first there was all of the chopping and cooking on the stove top.
>> Then
>> the mixing of the cheese stuff. Then the assembly. The assembling
>> portion
>> could take quite a while too. And no, I don't bottled sauce. I don't
>> even
>> know what bottled sauce is. I have seen jarred and canned sauce and once
>> in
>> a great while I have bought it. We used to love the Amy's organic. But
>> now
>> that I can't have thyme and Angela can't have basil, most prepared sauces
>> are out of the question for us. And I don't just put tomatoes in my
>> sauce.
>> I always put a minimum of peppers and onion in there. Sometimes carrots
>> and
>> mushrooms.
>>
>> The lasagna that I made without the cheese wasn't too hard to do. I
>> browned
>> the ground beef first then added it to my sauce. Sauce made from
>> scratch.
>> And sautéed the zucchini. Then boiled the pasta and assembled it. It
>> really didn't have to cook at all. Just heat through, because everything
>> in
>> it was already cooked and there was no egg in it to cook through.
>> However... I probably won't make it again for a while. Angela won't eat
>> it
>> and although husband didn't say anything one way or the other, he didn't
>> willingly eat the leftovers.
>>
>> His favorite things right now are my cheeseburgers and the chicken with
>> the
>> Montréal seasoning. The cheeseburgers weren't even mine. They are a new
>> item from Costco. Fully cooked hamburgers that come refrigerated. And
>> unlike the Quik N'Eat which come frozen and I can also buy there, these
>> have
>> a spicy seasoning to them. They were very good. I got some little red
>> baskets in an attempt to use up all of the red and white checkered paper
>> I
>> bought when I was making lettuce wraps for Angela. I be playing Red
>> Robin!
>> Except in my house there really is yum!
>>
>
> Nothing you do is so hard or time consuming that you have to cook for
> an army and freeze. It's a waste of space.

Huh? Where did I say that I cook for an Army and freeze? I never do that.
I do make extra meatloaf to freeze. That is a PITA to make.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> "ViLco" > wrote in message
>> ...
>> > Brooklyn1 wrote:
>> >
>> >>> Foil pans work just fine provided you have the sense to place them
>> >>> on a baking sheet to provide support.
>> >
>> >> I knew someone who doesn't know how to cook would say that... placed
>> >> on a pan it's tantamount to a double boiler and won't bake properly.
>> >
>> > I knew someone who doesn't know how to cook would say that... you use
>> > the
>> > baking sheet *only* after the cooking is complete, moving the foil pan
>> > from the rack to the baking sheet.
>>
>> Actually the foil pans say to put them on a baking sheet. I use the
>> cheap
>> baking sheets for this. Never had a problem.
>
> And lasagna really only needs to be heated up, not cooked. I don't see
> why
> a cookie pan underneath would cause a cooking issue.

If you use egg in it, it does need to be cooked through.

On Fri, 26 Jul 2013 12:27:53 -0600, casa bona > wrote:

>On 7/26/2013 11:24 AM, Pete C. wrote:
>>
>> Brooklyn1 wrote:
>>>
>>> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
>>>
>>>> Brooklyn1 wrote:
>>>>
>>>>>> Foil pans work just fine provided you have the sense to place them
>>>>>> on a baking sheet to provide support.
>>>>
>>>>> I knew someone who doesn't know how to cook would say that... placed
>>>>> on a pan it's tantamount to a double boiler and won't bake properly.
>>>>
>>>> I knew someone who doesn't know how to cook would say that... you use the
>>>> baking sheet *only* after the cooking is complete, moving the foil pan from
>>>> the rack to the baking sheet.
>>>
>>> 'Zactly, a pan for transporting after cooking, and when serving to
>>> catch the juices when the knife pokes through. I don't cook anthing
>>> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
>>> I don't use AL foil with tomato especially because it produces
>>> electrolytic action, creates a battery and eats through, makes the
>>> food taste awful. I may use foil pans for non reactive dishes, for
>>> when transporting a giant mac n' cheese, but never for anything
>>> acetic. I can't imagine folks can't afford to own a number of SS
>>> roasting pans.. I think Farberware makes the best by far and they're
>>> very affordable. I have all three sizes of this classic:
>>> http://theflatware.com/Roasting-Pans...-with-Rack.php
>>
>> I both weld and anodize aluminum so I'm quite familiar with aluminum
>> oxide. The aluminum oxide layer on the pan takes a lot of time for the
>> acid to eat through. Assembling and baking a lasagna in an AL pan and
>> then serving it for dinner is simply a non-issue. Any leftovers should
>> be transferred to a non-reactive container for storage, but I never seem
>> to have leftover lasagna so that is also a non-issue.
>>
>
>So how long does it take for aluminum cookware to become toxic?

Nothing to do with toxic, has to do with TIAD. Just cooking a
tomatoey dish in aluminum is more than enough to impart a lousy
flavor. Now we have two pinheads who don't know even the very basics
of cooking.

On 7/26/2013 3:32 PM, Brooklyn1 wrote:
> On Fri, 26 Jul 2013 12:27:53 -0600, casa bona > wrote:
>
>> On 7/26/2013 11:24 AM, Pete C. wrote:
>>>
>>> Brooklyn1 wrote:
>>>>
>>>> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
>>>>
>>>>> Brooklyn1 wrote:
>>>>>
>>>>>>> Foil pans work just fine provided you have the sense to place them
>>>>>>> on a baking sheet to provide support.
>>>>>
>>>>>> I knew someone who doesn't know how to cook would say that... placed
>>>>>> on a pan it's tantamount to a double boiler and won't bake properly.
>>>>>
>>>>> I knew someone who doesn't know how to cook would say that... you use the
>>>>> baking sheet *only* after the cooking is complete, moving the foil pan from
>>>>> the rack to the baking sheet.
>>>>
>>>> 'Zactly, a pan for transporting after cooking, and when serving to
>>>> catch the juices when the knife pokes through. I don't cook anthing
>>>> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
>>>> I don't use AL foil with tomato especially because it produces
>>>> electrolytic action, creates a battery and eats through, makes the
>>>> food taste awful. I may use foil pans for non reactive dishes, for
>>>> when transporting a giant mac n' cheese, but never for anything
>>>> acetic. I can't imagine folks can't afford to own a number of SS
>>>> roasting pans.. I think Farberware makes the best by far and they're
>>>> very affordable. I have all three sizes of this classic:
>>>> http://theflatware.com/Roasting-Pans...-with-Rack.php
>>>
>>> I both weld and anodize aluminum so I'm quite familiar with aluminum
>>> oxide. The aluminum oxide layer on the pan takes a lot of time for the
>>> acid to eat through. Assembling and baking a lasagna in an AL pan and
>>> then serving it for dinner is simply a non-issue. Any leftovers should
>>> be transferred to a non-reactive container for storage, but I never seem
>>> to have leftover lasagna so that is also a non-issue.
>>>
>>
>> So how long does it take for aluminum cookware to become toxic?
>
> Nothing to do with toxic, has to do with TIAD. Just cooking a
> tomatoey dish in aluminum is more than enough to impart a lousy
> flavor. Now we have two pinheads who don't know even the very basics
> of cooking.
>
Don't be so hard on yourself.

"sf" > wrote in message
...
> On Thu, 25 Jul 2013 23:28:56 -0700, The Other Guy
> > wrote:
>
>> On Thu, 25 Jul 2013 22:57:40 -0700, sf > wrote:
>>
>> >On Thu, 25 Jul 2013 21:36:53 -0700, The Other Guy
>> > wrote:
>> >
>> >> On Thu, 25 Jul 2013 20:56:15 -0700, "Julie Bove"
>> >> > wrote:
>> >>
>> >>
>> >> >> I never make a small lasagna, it's too much work to make a tiny
>> >> >> one,
>> >> >> and lasagna freezes very well. I typically make a lasagna with no
>> >> >> less than three pounds of noodles.
>> >> >
>> >> >Agree. The way I make it is a lot of work. I would only ever make a
>> >> >big
>> >> >one.
>> >>
>> >> Same here, WAY too much work.
>> >>
>> >What on earth do you do to make it too much work? It's meat, sauce
>> >(bottled in Julie's case), some noodles, cheese and bake. You don't
>> >have to do anything while it's baking.
>>
>> Grating 2 pounds of Mozz, cooking the Italian sausage before
>> assembly, browning a pound of ground beef, hard-boiling a few
>> eggs (I slice and layer them), AND pre-cooking the sauce, as
>> store bought as-is just ISN'T good enough.
>>
>> And usually, all THAT while trying to keep the cat from helping
>> himself to some part of it.
>>
>> And all that happening in a SMALL studio type unit. But smaller.
>>
>>
> None of that makes any sense if you're cooking for yourself. Make
> your sauce, if that's what you want to do and freeze it. Grate your
> cheese and freeze it if having a ton of cheese on your lasagna is what
> you want. Making a gigantic amount of lasagna for anything less than
> a party makes no sense at all.

I can't see why it doesn't! I don't do that now because I don't have
freezer space. But when I lived alone, I often cooked a big batch of it and
froze it. It was perfect to take in my lunch at work. I could leave the
frozen food in my locker and by lunch time, it was thawed enough to heat it
in the microwave quickly. Of course now that we know more about food
safety, I'd be less inclined to do it that way but it never sickened me. I
did do this with lasagna, spaghetti and hominy croquettes. The spaghetti
wasn't so labor intensive but I did make my sauce from scratch. I just
couldn't afford to eat much of anything else so I would make a huge pot and
it was a little cheaper for me to buy the larger sizes of things to make it.

"Brooklyn1" > wrote in message
news
> On Fri, 26 Jul 2013 12:27:53 -0600, casa bona > wrote:
>
>>On 7/26/2013 11:24 AM, Pete C. wrote:
>>>
>>> Brooklyn1 wrote:
>>>>
>>>> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
>>>>
>>>>> Brooklyn1 wrote:
>>>>>
>>>>>>> Foil pans work just fine provided you have the sense to place them
>>>>>>> on a baking sheet to provide support.
>>>>>
>>>>>> I knew someone who doesn't know how to cook would say that... placed
>>>>>> on a pan it's tantamount to a double boiler and won't bake properly.
>>>>>
>>>>> I knew someone who doesn't know how to cook would say that... you use
>>>>> the
>>>>> baking sheet *only* after the cooking is complete, moving the foil pan
>>>>> from
>>>>> the rack to the baking sheet.
>>>>
>>>> 'Zactly, a pan for transporting after cooking, and when serving to
>>>> catch the juices when the knife pokes through. I don't cook anthing
>>>> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
>>>> I don't use AL foil with tomato especially because it produces
>>>> electrolytic action, creates a battery and eats through, makes the
>>>> food taste awful. I may use foil pans for non reactive dishes, for
>>>> when transporting a giant mac n' cheese, but never for anything
>>>> acetic. I can't imagine folks can't afford to own a number of SS
>>>> roasting pans.. I think Farberware makes the best by far and they're
>>>> very affordable. I have all three sizes of this classic:
>>>> http://theflatware.com/Roasting-Pans...-with-Rack.php
>>>
>>> I both weld and anodize aluminum so I'm quite familiar with aluminum
>>> oxide. The aluminum oxide layer on the pan takes a lot of time for the
>>> acid to eat through. Assembling and baking a lasagna in an AL pan and
>>> then serving it for dinner is simply a non-issue. Any leftovers should
>>> be transferred to a non-reactive container for storage, but I never seem
>>> to have leftover lasagna so that is also a non-issue.
>>>
>>
>>So how long does it take for aluminum cookware to become toxic?
>
> Nothing to do with toxic, has to do with TIAD. Just cooking a
> tomatoey dish in aluminum is more than enough to impart a lousy
> flavor. Now we have two pinheads who don't know even the very basics
> of cooking.

You don't want to store it in there, that's for sure. But I don't find that
it affects the taste for baking and serving right away.

casa bona wrote:
>
> On 7/26/2013 12:52 PM, Pete C. wrote:
> >
> > casa bona wrote:
> >>
> >> On 7/26/2013 11:24 AM, Pete C. wrote:
> >>>
> >>> Brooklyn1 wrote:
> >>>>
> >>>> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
> >>>>
> >>>>> Brooklyn1 wrote:
> >>>>>
> >>>>>>> Foil pans work just fine provided you have the sense to place them
> >>>>>>> on a baking sheet to provide support.
> >>>>>
> >>>>>> I knew someone who doesn't know how to cook would say that... placed
> >>>>>> on a pan it's tantamount to a double boiler and won't bake properly.
> >>>>>
> >>>>> I knew someone who doesn't know how to cook would say that... you use the
> >>>>> baking sheet *only* after the cooking is complete, moving the foil pan from
> >>>>> the rack to the baking sheet.
> >>>>
> >>>> 'Zactly, a pan for transporting after cooking, and when serving to
> >>>> catch the juices when the knife pokes through. I don't cook anthing
> >>>> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
> >>>> I don't use AL foil with tomato especially because it produces
> >>>> electrolytic action, creates a battery and eats through, makes the
> >>>> food taste awful. I may use foil pans for non reactive dishes, for
> >>>> when transporting a giant mac n' cheese, but never for anything
> >>>> acetic. I can't imagine folks can't afford to own a number of SS
> >>>> roasting pans.. I think Farberware makes the best by far and they're
> >>>> very affordable. I have all three sizes of this classic:
> >>>> http://theflatware.com/Roasting-Pans...-with-Rack.php
> >>>
> >>> I both weld and anodize aluminum so I'm quite familiar with aluminum
> >>> oxide. The aluminum oxide layer on the pan takes a lot of time for the
> >>> acid to eat through. Assembling and baking a lasagna in an AL pan and
> >>> then serving it for dinner is simply a non-issue. Any leftovers should
> >>> be transferred to a non-reactive container for storage, but I never seem
> >>> to have leftover lasagna so that is also a non-issue.
> >>>
> >>
> >> So how long does it take for aluminum cookware to become toxic?
> >
> > About 10,000 years, aluminum is not a toxic material. The claims of
> > association between aluminum and Alzheimer's were debunked and fall into
> > the same league as the autism vaccine claims - pure nonsense.
> >
>
> Are you certain of that?
>
> http://rense.com/general37/alum.htm
>

Drivel. The study that found that was absurdly flawed and it was shown
the aluminum measured came from the laboratory stains used to prepare
the samples for analysis.

Brooklyn1 wrote:
>
> On Fri, 26 Jul 2013 12:24:36 -0500, "Pete C." >
> wrote:
>
> >
> >Brooklyn1 wrote:
> >>
> >> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
> >>
> >> >Brooklyn1 wrote:
> >> >
> >> >>> Foil pans work just fine provided you have the sense to place them
> >> >>> on a baking sheet to provide support.
> >> >
> >> >> I knew someone who doesn't know how to cook would say that... placed
> >> >> on a pan it's tantamount to a double boiler and won't bake properly.
> >> >
> >> >I knew someone who doesn't know how to cook would say that... you use the
> >> >baking sheet *only* after the cooking is complete, moving the foil pan from
> >> >the rack to the baking sheet.
> >>
> >> 'Zactly, a pan for transporting after cooking, and when serving to
> >> catch the juices when the knife pokes through. I don't cook anthing
> >> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
> >> I don't use AL foil with tomato especially because it produces
> >> electrolytic action, creates a battery and eats through, makes the
> >> food taste awful. I may use foil pans for non reactive dishes, for
> >> when transporting a giant mac n' cheese, but never for anything
> >> acetic. I can't imagine folks can't afford to own a number of SS
> >> roasting pans.. I think Farberware makes the best by far and they're
> >> very affordable. I have all three sizes of this classic:
> >> http://theflatware.com/Roasting-Pans...-with-Rack.php
> >
> >I both weld and anodize aluminum so I'm quite familiar with aluminum
> >oxide. The aluminum oxide layer on the pan takes a lot of time for the
> >acid to eat through. Assembling and baking a lasagna in an AL pan and
> >then serving it for dinner is simply a non-issue. Any leftovers should
> >be transferred to a non-reactive container for storage, but I never seem
> >to have leftover lasagna so that is also a non-issue.
>
> Nothing to do with oxide. Even people who don't cook know aluminum
> cookware is reactive with acetics like tomatoes... you are dumber than
> dumb.

It has everything to do with aluminum oxide which coats all aluminum
that has been exposed to air. Anodizing aluminum electro-chemically
grows the oxide layer much thicker, but it is always present. Aluminum
oxide is very hard, and is dissolved by bases, not acids. Sodium
Hydroxide (Lye) is commonly used to remove aluminum oxide, including
removing anodizing. Acids have little effect on aluminum oxide.

On 7/26/2013 4:50 PM, Pete C. wrote:
>
> casa bona wrote:
>>
>> On 7/26/2013 12:52 PM, Pete C. wrote:
>>>
>>> casa bona wrote:
>>>>
>>>> On 7/26/2013 11:24 AM, Pete C. wrote:
>>>>>
>>>>> Brooklyn1 wrote:
>>>>>>
>>>>>> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
>>>>>>
>>>>>>> Brooklyn1 wrote:
>>>>>>>
>>>>>>>>> Foil pans work just fine provided you have the sense to place them
>>>>>>>>> on a baking sheet to provide support.
>>>>>>>
>>>>>>>> I knew someone who doesn't know how to cook would say that... placed
>>>>>>>> on a pan it's tantamount to a double boiler and won't bake properly.
>>>>>>>
>>>>>>> I knew someone who doesn't know how to cook would say that... you use the
>>>>>>> baking sheet *only* after the cooking is complete, moving the foil pan from
>>>>>>> the rack to the baking sheet.
>>>>>>
>>>>>> 'Zactly, a pan for transporting after cooking, and when serving to
>>>>>> catch the juices when the knife pokes through. I don't cook anthing
>>>>>> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
>>>>>> I don't use AL foil with tomato especially because it produces
>>>>>> electrolytic action, creates a battery and eats through, makes the
>>>>>> food taste awful. I may use foil pans for non reactive dishes, for
>>>>>> when transporting a giant mac n' cheese, but never for anything
>>>>>> acetic. I can't imagine folks can't afford to own a number of SS
>>>>>> roasting pans.. I think Farberware makes the best by far and they're
>>>>>> very affordable. I have all three sizes of this classic:
>>>>>> http://theflatware.com/Roasting-Pans...-with-Rack.php
>>>>>
>>>>> I both weld and anodize aluminum so I'm quite familiar with aluminum
>>>>> oxide. The aluminum oxide layer on the pan takes a lot of time for the
>>>>> acid to eat through. Assembling and baking a lasagna in an AL pan and
>>>>> then serving it for dinner is simply a non-issue. Any leftovers should
>>>>> be transferred to a non-reactive container for storage, but I never seem
>>>>> to have leftover lasagna so that is also a non-issue.
>>>>>
>>>>
>>>> So how long does it take for aluminum cookware to become toxic?
>>>
>>> About 10,000 years, aluminum is not a toxic material. The claims of
>>> association between aluminum and Alzheimer's were debunked and fall into
>>> the same league as the autism vaccine claims - pure nonsense.
>>>
>>
>> Are you certain of that?
>>
>> http://rense.com/general37/alum.htm
>>
>
> Drivel. The study that found that was absurdly flawed and it was shown
> the aluminum measured came from the laboratory stains used to prepare
> the samples for analysis.
>

That must be why you chose to clip the findings.

There are others too:

http://articles.mercola.com/sites/ar...revention.aspx

Of more practical importance is a case-control study which looked at the
association of AD and lifetime exposure to aluminum in antiperspirants
and antacids. Scientists found a direct correlation. The more
antiperspirant that was used, the more likely the person would develop
AD. The same held true for aluminum antacids. The risk in high users was
as high as 300%.

There is another line of independent evidence that shows aluminum is
associated with the cause of AD. If persons affected with AD are given a
compound which binds aluminum and helps to remove it from their body,
they deteriorate at much slower rates compared to those who do not
receive the binder.

Science still has quite a few years of research before it can definitely
state that aluminum causes AD. However, the above items of evidence
should encourage us to limit our aluminum intake if we hope to avoid
this horribly devastating illness. There are several practical
recommendations that can be used:

1. Avoid antiperspirants. Nearly all anti-perspirants have aluminum
salts which are absorbed into your body. An effective alternative would
be to vigorously wash your armpits daily with an effective and gentle
antibacterial soap like Lever 2000. Dial would also work but is not as
gentle to your skin. If odor is still a problem one could use a
deodorant. Deodorants with clay do not have aluminum salts in them and
pose no threat and can hep some with perspiration. Oral chlorophyll
pills can also help reduce body odor and can help eliminate the need for
deodorants.

2. Avoid aluminum containing antacids. The main ones are Mylanta and
Maalox. Acceptable alternatives include Tums and Rolaids which are pure
calcium and also help to build dense bones.

3. Avoid using food in aluminum cans. The cans have a protective food
liner, but this liner can deteriorate over time and allow aluminum from
the can to seep into the food. Any tomato containing products are
especially vulnerable. It would also be wise to avoid soda in cans. Try
to use the glass bottle containers if at all possible.

4. Avoid cooking in aluminum cookware and any cookware that is coated
with a non-stick finish that is cracked. Stainless steel is the better,
and ceramic or porcelain is the best.

On Fri, 26 Jul 2013 15:05:10 -0600, casa bona > wrote:

> >
> Between he and Bryan we seem to have some truly spiteful sorts here.
>
> Oh, I should include Spin and Marty too.

Spin & Marty aren't as nasty as Sheldon - they are clearly the type
that got through life via classic manipulation techniques, because
they are clearly emotionally immature. Marty gets more personal
attention by entering BBQ contests, but Spin turns to usenet for his
fix. I can't explain Bryan. It seems like he's got a circuit that
shorts out every now and then; but he comes across more as one who
lets his shock lyric song writing style invade his usenet posts.
>
> All men, coincidentally...

Yeah, I noticed.

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

Brooklyn1 wrote:
>
> On Fri, 26 Jul 2013 12:26:37 -0500, "Pete C." >
> wrote:
>
> >
> >Gary wrote:
> >>
> >> Julie Bove wrote:
> >> >
> >> > "ViLco" > wrote in message
> >> > ...
> >> > > Brooklyn1 wrote:
> >> > >
> >> > >>> Foil pans work just fine provided you have the sense to place them
> >> > >>> on a baking sheet to provide support.
> >> > >
> >> > >> I knew someone who doesn't know how to cook would say that... placed
> >> > >> on a pan it's tantamount to a double boiler and won't bake properly.
> >> > >
> >> > > I knew someone who doesn't know how to cook would say that... you use the
> >> > > baking sheet *only* after the cooking is complete, moving the foil pan
> >> > > from the rack to the baking sheet.
> >> >
> >> > Actually the foil pans say to put them on a baking sheet. I use the cheap
> >> > baking sheets for this. Never had a problem.
> >>
> >> And lasagna really only needs to be heated up, not cooked. I don't see why
> >> a cookie pan underneath would cause a cooking issue.
> >>
> >> G.
> >
> >The baking sheet is a non-issue due to the fact it is in direct contact
> >with the foil pan
>
> Hardly... neither pan is flat... most of the area will be an air gap.

The air gap is between your ears...

>
> >and has full thermal conduction.
>
> Conduction has little to do with it, think convection.

Convection is the primary form of heat transfer in an oven. The
supporting baking sheet is in direct conductive contact with the foil
pan so there is full conduction between them and no effect on the
convective transfer of heat from the oven air into the bottom of the
pan.

> Like I said, you've never cooked anything.

You're just jealous that I don't invite you to my dinners...

casa bona wrote:
>
> On 7/26/2013 4:50 PM, Pete C. wrote:
> >
> > casa bona wrote:
> >>
> >> On 7/26/2013 12:52 PM, Pete C. wrote:
> >>>
> >>> casa bona wrote:
> >>>>
> >>>> On 7/26/2013 11:24 AM, Pete C. wrote:
> >>>>>
> >>>>> Brooklyn1 wrote:
> >>>>>>
> >>>>>> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
> >>>>>>
> >>>>>>> Brooklyn1 wrote:
> >>>>>>>
> >>>>>>>>> Foil pans work just fine provided you have the sense to place them
> >>>>>>>>> on a baking sheet to provide support.
> >>>>>>>
> >>>>>>>> I knew someone who doesn't know how to cook would say that... placed
> >>>>>>>> on a pan it's tantamount to a double boiler and won't bake properly.
> >>>>>>>
> >>>>>>> I knew someone who doesn't know how to cook would say that... you use the
> >>>>>>> baking sheet *only* after the cooking is complete, moving the foil pan from
> >>>>>>> the rack to the baking sheet.
> >>>>>>
> >>>>>> 'Zactly, a pan for transporting after cooking, and when serving to
> >>>>>> catch the juices when the knife pokes through. I don't cook anthing
> >>>>>> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
> >>>>>> I don't use AL foil with tomato especially because it produces
> >>>>>> electrolytic action, creates a battery and eats through, makes the
> >>>>>> food taste awful. I may use foil pans for non reactive dishes, for
> >>>>>> when transporting a giant mac n' cheese, but never for anything
> >>>>>> acetic. I can't imagine folks can't afford to own a number of SS
> >>>>>> roasting pans.. I think Farberware makes the best by far and they're
> >>>>>> very affordable. I have all three sizes of this classic:
> >>>>>> http://theflatware.com/Roasting-Pans...-with-Rack.php
> >>>>>
> >>>>> I both weld and anodize aluminum so I'm quite familiar with aluminum
> >>>>> oxide. The aluminum oxide layer on the pan takes a lot of time for the
> >>>>> acid to eat through. Assembling and baking a lasagna in an AL pan and
> >>>>> then serving it for dinner is simply a non-issue. Any leftovers should
> >>>>> be transferred to a non-reactive container for storage, but I never seem
> >>>>> to have leftover lasagna so that is also a non-issue.
> >>>>>
> >>>>
> >>>> So how long does it take for aluminum cookware to become toxic?
> >>>
> >>> About 10,000 years, aluminum is not a toxic material. The claims of
> >>> association between aluminum and Alzheimer's were debunked and fall into
> >>> the same league as the autism vaccine claims - pure nonsense.
> >>>
> >>
> >> Are you certain of that?
> >>
> >> http://rense.com/general37/alum.htm
> >>
> >
> > Drivel. The study that found that was absurdly flawed and it was shown
> > the aluminum measured came from the laboratory stains used to prepare
> > the samples for analysis.
> >
>
> That must be why you chose to clip the findings.
>
> There are others too:
>

Yep, and there are hundred or even thousands of sites promoting the
discredited vaccine autism link. The Internet is a dangerous place for
the weak minded and gullible.

"Brooklyn1" > wrote in message
...
> "Cheri" wrote:
>>"Brooklyn1" wrote:
>>
>>> If one is well organized and neat (clean as one goes) a small kitchen
>>> can be very efficient. Also gotta cook all the lasagna noodles,
>>> minimumly 3 lbs... and I don't use jarred, I do from scratch sauce. I
>>> grind the beef and the pork, I make my own saw-seege... no mystery
>>> meat, My lasagna is so good it never makes the freezer... ready for
>>> the oven: http://i40.tinypic.com/ptbgj.jpg
>>
>>I like the yellow formica.
>
> I don't think it would taste good with tomato sauce.


LOL, but the tomato sauce would clean up easily though. I've always loved
formica for counters, and yellow, I love yellow.

Cheri

On 7/26/2013 5:06 PM, sf wrote:
> On Fri, 26 Jul 2013 15:05:10 -0600, casa bona > wrote:
>
>>>
>> Between he and Bryan we seem to have some truly spiteful sorts here.
>>
>> Oh, I should include Spin and Marty too.
>
> Spin & Marty aren't as nasty as Sheldon - they are clearly the type
> that got through life via classic manipulation techniques, because
> they are clearly emotionally immature. Marty gets more personal
> attention by entering BBQ contests, but Spin turns to usenet for his
> fix.

I think that is a reasonable clarification, and much as I dislike their
antics, Sheldon truly is hateful.

> I can't explain Bryan. It seems like he's got a circuit that
> shorts out every now and then; but he comes across more as one who
> lets his shock lyric song writing style invade his usenet posts.

+1
>>
>> All men, coincidentally...
>
> Yeah, I noticed.
>
;-)

On 7/26/2013 5:25 PM, Pete C. wrote:
>
> casa bona wrote:
>>
>> On 7/26/2013 4:50 PM, Pete C. wrote:
>>>
>>> casa bona wrote:
>>>>
>>>> On 7/26/2013 12:52 PM, Pete C. wrote:
>>>>>
>>>>> casa bona wrote:
>>>>>>
>>>>>> On 7/26/2013 11:24 AM, Pete C. wrote:
>>>>>>>
>>>>>>> Brooklyn1 wrote:
>>>>>>>>
>>>>>>>> On Fri, 26 Jul 2013 10:08:46 +0200, "ViLco" > wrote:
>>>>>>>>
>>>>>>>>> Brooklyn1 wrote:
>>>>>>>>>
>>>>>>>>>>> Foil pans work just fine provided you have the sense to place them
>>>>>>>>>>> on a baking sheet to provide support.
>>>>>>>>>
>>>>>>>>>> I knew someone who doesn't know how to cook would say that... placed
>>>>>>>>>> on a pan it's tantamount to a double boiler and won't bake properly.
>>>>>>>>>
>>>>>>>>> I knew someone who doesn't know how to cook would say that... you use the
>>>>>>>>> baking sheet *only* after the cooking is complete, moving the foil pan from
>>>>>>>>> the rack to the baking sheet.
>>>>>>>>
>>>>>>>> 'Zactly, a pan for transporting after cooking, and when serving to
>>>>>>>> catch the juices when the knife pokes through. I don't cook anthing
>>>>>>>> tomato in aluminum anyway, it's reactive and imparts a nasty taste...
>>>>>>>> I don't use AL foil with tomato especially because it produces
>>>>>>>> electrolytic action, creates a battery and eats through, makes the
>>>>>>>> food taste awful. I may use foil pans for non reactive dishes, for
>>>>>>>> when transporting a giant mac n' cheese, but never for anything
>>>>>>>> acetic. I can't imagine folks can't afford to own a number of SS
>>>>>>>> roasting pans.. I think Farberware makes the best by far and they're
>>>>>>>> very affordable. I have all three sizes of this classic:
>>>>>>>> http://theflatware.com/Roasting-Pans...-with-Rack.php
>>>>>>>
>>>>>>> I both weld and anodize aluminum so I'm quite familiar with aluminum
>>>>>>> oxide. The aluminum oxide layer on the pan takes a lot of time for the
>>>>>>> acid to eat through. Assembling and baking a lasagna in an AL pan and
>>>>>>> then serving it for dinner is simply a non-issue. Any leftovers should
>>>>>>> be transferred to a non-reactive container for storage, but I never seem
>>>>>>> to have leftover lasagna so that is also a non-issue.
>>>>>>>
>>>>>>
>>>>>> So how long does it take for aluminum cookware to become toxic?
>>>>>
>>>>> About 10,000 years, aluminum is not a toxic material. The claims of
>>>>> association between aluminum and Alzheimer's were debunked and fall into
>>>>> the same league as the autism vaccine claims - pure nonsense.
>>>>>
>>>>
>>>> Are you certain of that?
>>>>
>>>> http://rense.com/general37/alum.htm
>>>>
>>>
>>> Drivel. The study that found that was absurdly flawed and it was shown
>>> the aluminum measured came from the laboratory stains used to prepare
>>> the samples for analysis.
>>>
>>
>> That must be why you chose to clip the findings.
>>
>> There are others too:
>>
>
> Yep, and there are hundred or even thousands of sites promoting the
> discredited vaccine autism link. The Internet is a dangerous place for
> the weak minded and gullible.
>

The kitchen can be a dangerous place for those with aluminum.

On Friday, July 26, 2013 4:05:10 PM UTC-5, casa bona wrote:
> On 7/26/2013 2:42 PM, sf wrote:
>
> > On Fri, 26 Jul 2013 12:26:09 -0600, casa bona > wrote:
>
> >
>
> >> On 7/26/2013 12:03 PM, Brooklyn1 wrote:
>
> >>> On Fri, 26 Jul 2013 09:52:47 -0700, sf > wrote:
>
> >>>
>
> >>>> On Fri, 26 Jul 2013 09:59:28 +0200, "ViLco" > wrote:
>
> >>>>
>
> >>>>> pltrgyst wrote:
>
> >>>>>
>
> >>>>>> Four inches plus. I'm with you -- I like extra depth so I can get at
>
> >>>>>> least four layers in there.
>
> >>>>>
>
> >>>>> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
>
> >>>>> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
>
> >>>>> about 4, 5 or 7 layers, for me it's enough if they're more than 2.
>
> >>>>
>
> >>>> Agreed. I like what's between the noodles best.
>
> >>>
>
> >>> There's nothing in your noodle.
>
> >>>
>
> >>>
>
> >> You manage, in your own inimitable way, to subtract from this forum with
>
> >> each succeeding post.
>
> >
>
> > His dementia is getting worse. Some men get really nasty in their
>
> > demented old age and it's plain that he's one of them.
>
> >
>
> Between he and Bryan we seem to have some truly spiteful sorts here.
>
>
>
> Oh, I should include Spin and Marty too.
>
You can call me spiteful, but I'm almost always correct.
>
> All men, coincidentally...

Testosterone has its downsides, but I can't turn back the clock and choose to
be a ******* female.

--Bryan

On Fri, 26 Jul 2013 13:45:07 -0700, sf > wrote:

>On Fri, 26 Jul 2013 12:34:02 -0600, Janet Bostwick
> wrote:
>
>> On Fri, 26 Jul 2013 10:24:55 -0700, "Cheri" >
>> wrote:
>>
>> >"ViLco" > wrote in message
>> ...
>> >> pltrgyst wrote:
>> >>
>> >>> Four inches plus. I'm with you -- I like extra depth so I can get at
>> >>> least four layers in there.
>> >>
>> >> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
>> >> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
>> >> about 4, 5 or 7 layers, for me it's enough if they're more than 2.
>> >
>> >I like Susan's recipe for two layers using Barilla flat lasagna noodles and
>> >lots of good stuff in between, but there's just the two of us.
>> >
>> >Cheri
>>
>> I like Giada de Laurentis lasagna rolls but it is fussy and time
>> consuming.
>> http://www.foodnetwork.com/recipes/g...ipe/index.html
>>
>> http://tinyurl.com/6x6h2x
>>
>
>That's near enough to what I do. I don't bother rolling. Layer it
>between no boil noodles and you're done.


It's the two sauces -- bechamel and marinara and the
prosciutto/spinach filling that makes the difference. It's a
once-in-awhile meal.
Janet US

On 7/26/2013 6:58 PM, Vegan Earthworm Holocaust wrote:
> On Friday, July 26, 2013 4:05:10 PM UTC-5, casa bona wrote:
>> On 7/26/2013 2:42 PM, sf wrote:
>>
>>> On Fri, 26 Jul 2013 12:26:09 -0600, casa bona > wrote:
>>
>>>
>>
>>>> On 7/26/2013 12:03 PM, Brooklyn1 wrote:
>>
>>>>> On Fri, 26 Jul 2013 09:52:47 -0700, sf > wrote:
>>
>>>>>
>>
>>>>>> On Fri, 26 Jul 2013 09:59:28 +0200, "ViLco" > wrote:
>>
>>>>>>
>>
>>>>>>> pltrgyst wrote:
>>
>>>>>>>
>>
>>>>>>>> Four inches plus. I'm with you -- I like extra depth so I can get at
>>
>>>>>>>> least four layers in there.
>>
>>>>>>>
>>
>>>>>>> One day I brougth leftover lasagne at work, 5 layers. A coworker looked at
>>
>>>>>>> them and said "What? No 7 layers? That's not lasagne". LOL, I never cared
>>
>>>>>>> about 4, 5 or 7 layers, for me it's enough if they're more than 2.
>>
>>>>>>
>>
>>>>>> Agreed. I like what's between the noodles best.
>>
>>>>>
>>
>>>>> There's nothing in your noodle.
>>
>>>>>
>>
>>>>>
>>
>>>> You manage, in your own inimitable way, to subtract from this forum with
>>
>>>> each succeeding post.
>>
>>>
>>
>>> His dementia is getting worse. Some men get really nasty in their
>>
>>> demented old age and it's plain that he's one of them.
>>
>>>
>>
>> Between he and Bryan we seem to have some truly spiteful sorts here.
>>
>>
>>
>> Oh, I should include Spin and Marty too.
>>
> You can call me spiteful, but I'm almost always correct.
>>
>> All men, coincidentally...
>
> Testosterone has its downsides, but I can't turn back the clock and choose to
> be a ******* female.
>
> --Bryan
>
You have some issues to work through.

On 7/26/2013 7:30 PM, John J wrote:
> On Fri, 26 Jul 2013 17:58:54 -0700 (PDT), Vegan Earthworm Holocaust
> > wrote:
>
>> You can call me spiteful, but I'm almost always correct.
>
> http://en.wikipedia.org/wiki/Delusion
>
+1

"Cheri" > wrote in message
...
> "Brooklyn1" > wrote in message
> ...
>> "Cheri" wrote:
>>>"Brooklyn1" wrote:
>>>
>>>> If one is well organized and neat (clean as one goes) a small kitchen
>>>> can be very efficient. Also gotta cook all the lasagna noodles,
>>>> minimumly 3 lbs... and I don't use jarred, I do from scratch sauce. I
>>>> grind the beef and the pork, I make my own saw-seege... no mystery
>>>> meat, My lasagna is so good it never makes the freezer... ready for
>>>> the oven: http://i40.tinypic.com/ptbgj.jpg
>>>
>>>I like the yellow formica.
>>
>> I don't think it would taste good with tomato sauce.
>
>
> LOL, but the tomato sauce would clean up easily though. I've always loved
> formica for counters, and yellow, I love yellow.
>
> Cheri

I've only ever had Formica so have nothing to compare it to. I used to want
Corian but now I'm not so sure it's as good as I thought it would be. My
ideal kitchen would probably have mostly Formica but also an island or at
least a section of marble and another of quartz or granite.

Janet Bostwick > wrote:

> I like Giada de Laurentis lasagna rolls

If Giada de Laurentiis were from Italy, she'd likely call 'em canneloni.

Victor

The Other Guy > wrote:

> (Victor Sack)
> wrote:
>
> >Janet Bostwick > wrote:
> >
> >> I like Giada de Laurentis lasagna rolls
> >
> >If Giada de Laurentiis were from Italy, she'd likely call 'em canneloni.
>
> Giada Pamela De Laurentiis (Italian pronunciation: [?d?a?da de
> lau?rentis]; born August 22, 1970) is an Italian-born American chef,
> writer, television personality, and the host of the current Food
> Network television program Giada at Home.

Aged 7, she moved to America and learnt to cook there.

Victor

"Victor Sack" > wrote in message
...
> The Other Guy > wrote:
>
>> (Victor Sack)
>> wrote:
>>
>> >Janet Bostwick > wrote:
>> >
>> >> I like Giada de Laurentis lasagna rolls
>> >
>> >If Giada de Laurentiis were from Italy, she'd likely call 'em canneloni.
>>
>> Giada Pamela De Laurentiis (Italian pronunciation: [?d?a?da de
>> lau?rentis]; born August 22, 1970) is an Italian-born American chef,
>> writer, television personality, and the host of the current Food
>> Network television program Giada at Home.
>
> Aged 7, she moved to America and learnt to cook there.
>
> Victor

I like Lidia Batianich's new series about Italian American cooking.

Julie Bove wrote:
>
> My ideal kitchen would probably have mostly Formica but also an island
> or at least a section of marble and another of quartz or granite.

wth?

G.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> My ideal kitchen would probably have mostly Formica but also an island
>> or at least a section of marble and another of quartz or granite.
>
> wth?
>
> G.

Formica is fine with me for most things but... Marble is nice for things
like rolling out dough, particularly if it has a lot of butter in it. And I
just think quartz and granite is kind of cool! I've also read on here that
they are not necessarily the best for some things. Like when you set food
on them, it cools it too quickly. So a variety of surfaces sounds good!

Julie Bove > wrote:

> I like Lidia Batianich's new series about Italian American cooking.

Don't yet know much about this new series, but she is clearly a
traditionalist at heart. Lidia Bastianich's (née Matticchio's) own
region's (Istria and Friuli-Venezia-Giulia) recipes all do look
authentic, as, in general, also do her other Italian ones, which she
seems to have researched well. Her approach appears to be an altogether
more serious one than that of Giada de Laurentiis. I hope that is also
true of this new series of hers about Italian-American cooking.

Victor

Julie Bove wrote:
>
> "Gary" > wrote in message ...
> > Julie Bove wrote:
> >>
> >> My ideal kitchen would probably have mostly Formica but also an island
> >> or at least a section of marble and another of quartz or granite.
> >
> > wth?
> >
> > G.
>
> Formica is fine with me for most things but... Marble is nice for things
> like rolling out dough, particularly if it has a lot of butter in it. And I
> just think quartz and granite is kind of cool! I've also read on here that
> they are not necessarily the best for some things. Like when you set food
> on them, it cools it too quickly. So a variety of surfaces sounds good!

Good answer! I was just wondering why you'd want all 3 kinds.
I have all "butcher block" looking formica and I love it. I was offered a
new kitchen (cabinets and formica) once but I declined. Rather than brand
new stained dark cabinets, they let me paint my old ones white....and this
so brightened up my kitchen. Much better than new dark ones. Plus I love my
butcher block looking tops and I did NOT want the "chiffon yellow" ones that
they would have replaced them with.

G.

"Cheri" wrote:
>"Brooklyn1" wrote:
>> "Cheri" wrote:
>>>"Brooklyn1" wrote:
>>>
>>>> If one is well organized and neat (clean as one goes) a small kitchen
>>>> can be very efficient. Also gotta cook all the lasagna noodles,
>>>> minimumly 3 lbs... and I don't use jarred, I do from scratch sauce. I
>>>> grind the beef and the pork, I make my own saw-seege... no mystery
>>>> meat, My lasagna is so good it never makes the freezer... ready for
>>>> the oven: http://i40.tinypic.com/ptbgj.jpg
>>>
>>>I like the yellow formica.
>>
>> I don't think it would taste good with tomato sauce.
>
>LOL, but the tomato sauce would clean up easily though. I've always loved
>formica for counters, and yellow, I love yellow.

I've no desire for granite counters, plenty of time for ice cold stone
in the grave. I love my warm art deco yellow kitchen:
http://i43.tinypic.com/124a7f7.jpg
http://i41.tinypic.com/ek3hg3.jpg
http://i44.tinypic.com/2u9n138.jpg

On Sat, 27 Jul 2013 05:08:19 -0400, Gary > wrote:

>Julie Bove wrote:
>>
>> My ideal kitchen would probably have mostly Formica but also an island
>> or at least a section of marble and another of quartz or granite.
>
>wth?
>
>G.

She's planning her interment.

On Sat, 27 Jul 2013 09:55:17 +0200, (Victor Sack)
wrote:

>Janet Bostwick > wrote:
>
>> I like Giada de Laurentis lasagna rolls
>
>If Giada de Laurentiis were from Italy, she'd likely call 'em canneloni.
>
>Victor

She was born and grew up there and still has family there. I suppose
it was an effort to make something sound different and American.
Thanks for the heads up about what the dish really is.
Janet US

I use 4 inches as well. Great for lasagna.