writes:
>On Thu 27 Sep 2018 08:34:29p, Dave Smith told us...
>
>> On 2018-09-27 11:05 PM, Wayne Boatwright wrote:
>>> On Thu 27 Sep 2018 02:57:37a, Cindy Hamilton told us...
>>>
>>>> On Wednesday, September 26, 2018 at 8:28:27 PM UTC-4, Wayne
>>>> Boatwright wrote:
>>>>> On Wed 26 Sep 2018 01:38:26p, jmcquown told us...
>>>>>
>>>>>> On 9/26/2018 2:54 PM, tert in seattle wrote:
>>>>>>> writes:
>>>>>>>> On Tue 25 Sep 2018 01:59:36p, Pamela told us...
>>>>>>>>
>>>>>>>>> On 02:16 25 Sep 2018, jay wrote:
>>>>>>>>>
>>>>>>>>>> On 9/24/18 5:34 PM, rosie wrote:
>>>>>>>>>>> Yesterday, i spent most of the day making two large pans
>>>>>>>>>>> of lasagna, one for us, and one for the really nice
>>>>>>>>>>> people at PHYSICAL THERAPY. It was delicious, they loved
>>>>>>>>>>> it and so did we !
>>>>>>>>>>>
>>>>>>>>>>> Rosie
>>>>>>>>>>>
>>>>>>>>>> I love love love lasagna! I even had a crawfish lasagna
>>>>>>>>>> once in New Orleans that was super delicious! Nice that
>>>>>>>>>> you take care of your PT folks!
>>>>>>>>>>
>>>>>>>>>> jay
>>>>>>>>>
>>>>>>>>> I love lasagna as much as the next woman and perhaps more
>>>>>>>>> but I draw the line at having one with crayfish.
>>>>>>>>>
>>>>>>>>
>>>>>>>> I've had lasagne in a restaurant that was made with lobster
>>>>>>>> and had a bechamel sauce. It was quite good. No tomato
>>>>>>>> products inolved.
>>>>>>>
>>>>>>>
>>>>>>> hmm... when does it cross the line from lasagna to casserole?
>>>>>>>
>>>>>> Lasagna *is* a casserole.
>>>>>>
>>>>>> Jill
>>>>>>
>>>>>
>>>>> I suppose by broad definition.
>>>>
>>>> What's your narrow definition?
>>>>
>>>> Cindy Hamilton
>>>
>>> I believe I said this before, but perhaps not is so many words.
>>> Lasagna is a visibly structured pasta dish.
>>>
>>> From Wiki... Lasagne is a type of wide, flat pasta, possibly
>>> one of
>>> the oldest types of pasta. Lasagne, or the singular lasagna,
>>> commonly refers to a culinary dish made with stacked layers of
>>> pasta alternated with sauces and ingredients such as meats,
>>> vegetables and cheese, and sometimes topped with melted grated
>>> cheese.
>>>
>>> By contrast, a casserole is a combination of a few or many
>>> ingredients generally dumped and mixed together, possibly in
>>> layers or not.
>>>
>>
>> What contrast? Lasagna fits the description of a casserole. If
>> you look at the Wikipedia article on casserole and follow the link
>> "list of casserole dishes" it includes lasagna.
>>
>>
>
>Whatever! Non one seems to uniformly agree on either and any further
>discussion is a waste of time.

everyone can agree that lasagna is nature's most perfect food
`

On Friday, September 28, 2018 at 2:20:05 AM UTC-4, tert in seattle wrote:

> everyone can agree that lasagna is nature's most perfect food
> `

"Everyone can agree"? Really? This is Usenet. People can disagree
about "oxygen is good for breathing".

In any event, I'm not all that fond of lasagna. I'd rather have pizza.

Cindy Hamilton

On Fri, 28 Sep 2018 03:35:26 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, September 28, 2018 at 2:20:05 AM UTC-4, tert in seattle wrote:
>
>> everyone can agree that lasagna is nature's most perfect food
>> `
>
>"Everyone can agree"? Really? This is Usenet. People can disagree
>about "oxygen is good for breathing".
>
>In any event, I'm not all that fond of lasagna. I'd rather have pizza.

Me too. Version 2.0:

"everyone can agree that pizza's nature's most perfect food"

Here's the take away about olives:

There are 2 processes, artisanal and industrial. Artisanal uses water
and salt and takes 6-8 months. Industrial uses caustic soda and takes
6-8 hours.

This is rfc, so we're probably talking industrial supermarket olives.
There are 3 types:

1. Wrinkled black: these are the best industrial olives. They're black
and wrinkled because they're ripe.
2. Smooth green olives: these are green and smooth because they're
unripe, but that's ok.
3. Smooth black olives: don't get these. They're really green, unripe
olives that have been made black using a chemical process. A naturally
black, ripe olive's always wrinkled.

"Brice" wrote in message ...

Here's the take away about olives:

There are 2 processes, artisanal and industrial. Artisanal uses water
and salt and takes 6-8 months. Industrial uses caustic soda and takes
6-8 hours.

This is rfc, so we're probably talking industrial supermarket olives.
There are 3 types:

1. Wrinkled black: these are the best industrial olives. They're black
and wrinkled because they're ripe.
2. Smooth green olives: these are green and smooth because they're
unripe, but that's ok.
3. Smooth black olives: don't get these. They're really green, unripe
olives that have been made black using a chemical process. A naturally
black, ripe olive's always wrinkled.

==

Good to know! Thanks!

On Friday, September 28, 2018 at 7:18:27 AM UTC-4, Brice wrote:
> Here's the take away about olives:
>
> There are 2 processes, artisanal and industrial. Artisanal uses water
> and salt and takes 6-8 months. Industrial uses caustic soda and takes
> 6-8 hours.
>
> This is rfc, so we're probably talking industrial supermarket olives.
> There are 3 types:
>
> 1. Wrinkled black: these are the best industrial olives. They're black
> and wrinkled because they're ripe.
> 2. Smooth green olives: these are green and smooth because they're
> unripe, but that's ok.
> 3. Smooth black olives: don't get these. They're really green, unripe
> olives that have been made black using a chemical process. A naturally
> black, ripe olive's always wrinkled.

Could I maybe eat the ones that I find tasty? Not that I'm all that
fond of industrial black olives.

The kalamata olives that I get seem to be fairly smooth, and are
soft enough to suggest ripeness.

Cindy Hamilton

On Fri, 28 Sep 2018 21:18:21 +1000, Brice >
wrote:

> 1. Wrinkled black: these are the best industrial olives. They're black
> and wrinkled because they're ripe.
8<!
> 3. Smooth black olives: don't get these. They're really green, unripe
> olives that have been made black using a chemical process. A naturally
> black, ripe olive's always wrinkled.

I live in an olive-growing region of an olive-growing country and I
can say from personal experience that ripe olives on the tree are not
wrinkled. I know the olives are ripe because I've picked them off the
tree and eaten them myself. (Nothing to write home about, by the way;
they're bland to the point of "blah".)

I'm told that the wrinkling is a byproduct of the curing process that
uses mainly or only salt, which extracts water from the fruit. As for
smooth-skinned olives, the curing process may involve lye but not
necessarily. Kalamatas for example are smooth-skinned but they're
cured in brine. The additional water in the brine keeps the skins
smooth.

--
Bob
St Francis would have done better to preach to the cats

On 2018-09-28 6:35 AM, Cindy Hamilton wrote:
`
>
> "Everyone can agree"? Really? This is Usenet. People can disagree
> about "oxygen is good for breathing".
>
> In any event, I'm not all that fond of lasagna. I'd rather have pizza.

I have had lots of lasagna that was not all that good. Luckily, I had a
few really good ones too, so I know they can be good.

FWIW.... last week I ended up buying a frozen lasagna for our kayaking
trip in the north. I have doubts about it and was bummed to discover the
power was out up there. We ended up cooking it in the gas BBQ and it
was actually very good. I may buy another one to have on hand at home.
It was cheaper than making one and small enough not to be saddled with
leftovers for a week.

"Dave Smith" > wrote in message
...
> On 2018-09-28 6:35 AM, Cindy Hamilton wrote:
> `
>>
>> "Everyone can agree"? Really? This is Usenet. People can disagree
>> about "oxygen is good for breathing".
>>
>> In any event, I'm not all that fond of lasagna. I'd rather have pizza.
>
> I have had lots of lasagna that was not all that good. Luckily, I had a
> few really good ones too, so I know they can be good.
>
> FWIW.... last week I ended up buying a frozen lasagna for our kayaking
> trip in the north. I have doubts about it and was bummed to discover the
> power was out up there. We ended up cooking it in the gas BBQ and it was
> actually very good. I may buy another one to have on hand at home. It was
> cheaper than making one and small enough not to be saddled with leftovers
> for a week.

What brand was it? I'm always hesitant to buy a frozen one.

Cheri

On 2018-09-28 10:04 AM, Cheri wrote:
> "Dave Smith" > wrote in message
> ...
>> On 2018-09-28 6:35 AM, Cindy Hamilton wrote:
>> `
>>>
>>> "Everyone can agree"?Â* Really?Â* This is Usenet.Â* People can disagree
>>> about "oxygen is good for breathing".
>>>
>>> In any event, I'm not all that fond of lasagna.Â* I'd rather have pizza.
>>
>> I have had lots of lasagna that was not all that good. Luckily, I had
>> a few really good ones too, so I know they can be good.
>>
>> FWIW.... last week I ended up buying a frozen lasagna for our kayaking
>> trip in the north. I have doubts about it and was bummed to discover
>> the power was out up there. We ended up cooking it in the gas BBQÂ* and
>> it was actually very good. I may buy another one to have on hand at
>> home. It was cheaper than making one and small enough not to be
>> saddled with leftovers for a week.
>
> What brand was it? I'm always hesitant to buy a frozen one.
>


Roman.

"Dave Smith" > wrote in message
...
> On 2018-09-28 10:04 AM, Cheri wrote:
>> "Dave Smith" > wrote in message
>> ...
>>> On 2018-09-28 6:35 AM, Cindy Hamilton wrote:
>>> `
>>>>
>>>> "Everyone can agree"? Really? This is Usenet. People can disagree
>>>> about "oxygen is good for breathing".
>>>>
>>>> In any event, I'm not all that fond of lasagna. I'd rather have pizza.
>>>
>>> I have had lots of lasagna that was not all that good. Luckily, I had a
>>> few really good ones too, so I know they can be good.
>>>
>>> FWIW.... last week I ended up buying a frozen lasagna for our kayaking
>>> trip in the north. I have doubts about it and was bummed to discover the
>>> power was out up there. We ended up cooking it in the gas BBQÂ and it
>>> was actually very good. I may buy another one to have on hand at home.
>>> It was cheaper than making one and small enough not to be saddled with
>>> leftovers for a week.
>>
>> What brand was it? I'm always hesitant to buy a frozen one.
>>
>
>
> Roman.

I'm not sure I've ever seen that brand frozen. I see that the Walmart in
Canada carries, but can't find it at the local Walmart site here.

Cheri

On Friday, September 28, 2018 at 5:35:30 AM UTC-5, Cindy Hamilton wrote:
>
> On Friday, September 28, 2018 at 2:20:05 AM UTC-4, tert in seattle wrote:
>
> > everyone can agree that lasagna is nature's most perfect food
> > `
>
> "Everyone can agree"? Really? This is Usenet. People can disagree
> about "oxygen is good for breathing".
>
> In any event, I'm not all that fond of lasagna. I'd rather have pizza.
>
> Cindy Hamilton
>
Me, too! Lasagna would be my last of choice if there were many other
dishes to choose from.

l not -l > wrote:
>
> On 28-Sep-2018, Pamela > wrote:
>
>> On 05:36 28 Sep 2018, Wayne Boatwright wrote:
>>
>>> On Thu 27 Sep 2018 08:34:29p, Dave Smith told us...
>>>
>>>> On 2018-09-27 11:05 PM, Wayne Boatwright wrote:
>>>>> On Thu 27 Sep 2018 02:57:37a, Cindy Hamilton told us...
>>>>>
>>>>>> On Wednesday, September 26, 2018 at 8:28:27 PM UTC-4, Wayne
>>>>>> Boatwright wrote:
>>>>>>> On Wed 26 Sep 2018 01:38:26p, jmcquown told us...
>>>>>>>
>>>>>>>> On 9/26/2018 2:54 PM, tert in seattle wrote:
>>>>>>>>> writes:
>>>>>>>>>> On Tue 25 Sep 2018 01:59:36p, Pamela told us...
>>>>>>>>>>
>>>>>>>>>>> On 02:16 25 Sep 2018, jay wrote:
>>>>>>>>>>>
>>>>>>>>>>>> On 9/24/18 5:34 PM, rosie wrote:
>>>>>>>>>>>>> Yesterday, i spent most of the day making two large pans
>>>>>>>>>>>>> of lasagna, one for us, and one for the really nice
>>>>>>>>>>>>> people at PHYSICAL THERAPY. It was delicious, they loved
>>>>>>>>>>>>> it and so did we !
>>>>>>>>>>>>>
>>>>>>>>>>>>> Rosie
>>>>>>>>>>>>>
>>>>>>>>>>>> I love love love lasagna! I even had a crawfish lasagna
>>>>>>>>>>>> once in New Orleans that was super delicious! Nice that
>>>>>>>>>>>> you take care of your PT folks!
>>>>>>>>>>>>
>>>>>>>>>>>> jay
>>>>>>>>>>>
>>>>>>>>>>> I love lasagna as much as the next woman and perhaps more
>>>>>>>>>>> but I draw the line at having one with crayfish.
>>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> I've had lasagne in a restaurant that was made with lobster
>>>>>>>>>> and had a bechamel sauce. It was quite good. No tomato
>>>>>>>>>> products inolved.
>>>>>>>>>
>>>>>>>>>
>>>>>>>>> hmm... when does it cross the line from lasagna to
>>>>>>>>> casserole?
>>>>>>>>>
>>>>>>>> Lasagna *is* a casserole.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>>
>>>>>>>
>>>>>>> I suppose by broad definition.
>>>>>>
>>>>>> What's your narrow definition?
>>>>>>
>>>>>> Cindy Hamilton
>>>>>
>>>>> I believe I said this before, but perhaps not is so many words.
>>>>> Lasagna is a visibly structured pasta dish.
>>>>>
>>>>> From Wiki... Lasagne is a type of wide, flat pasta, possibly
>>>>> one of
>>>>> the oldest types of pasta. Lasagne, or the singular lasagna,
>>>>> commonly refers to a culinary dish made with stacked layers of
>>>>> pasta alternated with sauces and ingredients such as meats,
>>>>> vegetables and cheese, and sometimes topped with melted grated
>>>>> cheese.
>>>>>
>>>>> By contrast, a casserole is a combination of a few or many
>>>>> ingredients generally dumped and mixed together, possibly in
>>>>> layers or not.
>>>>>
>>>>
>>>> What contrast? Lasagna fits the description of a casserole. If
>>>> you look at the Wikipedia article on casserole and follow the
>>>> link "list of casserole dishes" it includes lasagna.
>>>>
>>
>> I think you're right because the other responses are using a poor
>> description as if it were an authoritative definition.
>>
>> Lasgana tends to a firm construction like a layered pie, whereas a
>> casserole tends to a sloppy consistency like a stew.
>>
>> Occassionally they may overlap but, in my book, that's only when
>> someone made a bad lasgana and someone else a partly dried
>> casserole.
>>
>> IMHO
> I think your characterization of "sloppy consistency" is mistaken; I can
> think of few, if any that are intended to be stew-like. Casseroles, such
> as green bean, scalloped potatoes, baked ziti, mac and cheese, tuna noodle
> casserole, tetrazzini and similar, IME, are only sloppy due to mistakes in
> preparation, not intent. Perhaps I've not been exposed to a wide enough
> world of casseroles; but, I can't recall ever having one that was,
> intentionally, stew-like. I have had stew served in a casserole dish; but,
> does that make it a casserole? Is chicken and dumplings a casserole?
>

I completely agree with you. Casseroles are not akin to stew in any way.

On Fri, 28 Sep 2018 07:04:34 -0700, "Cheri" >
wrote:

>"Dave Smith" > wrote in message
...
>> On 2018-09-28 6:35 AM, Cindy Hamilton wrote:
>> `
>>>
>>> "Everyone can agree"? Really? This is Usenet. People can disagree
>>> about "oxygen is good for breathing".
>>>
>>> In any event, I'm not all that fond of lasagna. I'd rather have pizza.
>>
>> I have had lots of lasagna that was not all that good. Luckily, I had a
>> few really good ones too, so I know they can be good.
>>
>> FWIW.... last week I ended up buying a frozen lasagna for our kayaking
>> trip in the north. I have doubts about it and was bummed to discover the
>> power was out up there. We ended up cooking it in the gas BBQ and it was
>> actually very good. I may buy another one to have on hand at home. It was
>> cheaper than making one and small enough not to be saddled with leftovers
>> for a week.
>
>What brand was it? I'm always hesitant to buy a frozen one.
>
>Cheri

I recently bought a Costco Italian sausage lasagna. I've never bought
a lasagna before. I really liked this one. I will never make another
lasagna. This lasagna comes with 2 to the shrink-wrapped package. As
I recall I paid about $12 for the two.
https://www.costcobusinessdelivery.c....11940791.html
or
http://tinyurl.com/ybaxu4g4
Making lasagna takes a decent amount of time, lots of pots and pans
and dishes, costs a lot, makes a mess and makes too much for two
people. The Kirkland lasagna made enough for 2 people with 2 huge
pieces, for 2 meals. Sauce, filling and noodles were in good balance.
Heating directions are way simple. I'd been planning on recommending
this product here for about a month now. Read the ingredients.
Janet US

writes:
>On Friday, September 28, 2018 at 2:20:05 AM UTC-4, tert in seattle wrote:
>
>> everyone can agree that lasagna is nature's most perfect food
>> `
>
>"Everyone can agree"? Really? This is Usenet. People can disagree
>about "oxygen is good for breathing".
>
>In any event, I'm not all that fond of lasagna. I'd rather have pizza.
>
>Cindy Hamilton

I'm just quoting the expert

https://i.pinimg.com/originals/bd/1e...288d967e71.jpg

On 2018-09-28 10:25 AM, U.S. Janet B. wrote:
> On Fri, 28 Sep 2018 07:04:34 -0700, "Cheri" >
> wrote:
>
>> "Dave Smith" > wrote in message
>> ...
>>> On 2018-09-28 6:35 AM, Cindy Hamilton wrote:
>>> `
>>>>
>>>> "Everyone can agree"? Really? This is Usenet. People can disagree
>>>> about "oxygen is good for breathing".
>>>>
>>>> In any event, I'm not all that fond of lasagna. I'd rather have pizza.
>>>
>>> I have had lots of lasagna that was not all that good. Luckily, I had a
>>> few really good ones too, so I know they can be good.
>>>
>>> FWIW.... last week I ended up buying a frozen lasagna for our kayaking
>>> trip in the north. I have doubts about it and was bummed to discover the
>>> power was out up there. We ended up cooking it in the gas BBQ and it was
>>> actually very good. I may buy another one to have on hand at home. It was
>>> cheaper than making one and small enough not to be saddled with leftovers
>>> for a week.
>>
>> What brand was it? I'm always hesitant to buy a frozen one.
>>
>> Cheri
>
> I recently bought a Costco Italian sausage lasagna. I've never bought
> a lasagna before. I really liked this one. I will never make another
> lasagna. This lasagna comes with 2 to the shrink-wrapped package. As
> I recall I paid about $12 for the two.
> https://www.costcobusinessdelivery.c....11940791.html
> or
> http://tinyurl.com/ybaxu4g4
> Making lasagna takes a decent amount of time, lots of pots and pans
> and dishes, costs a lot, makes a mess and makes too much for two
> people. The Kirkland lasagna made enough for 2 people with 2 huge
> pieces, for 2 meals. Sauce, filling and noodles were in good balance.
> Heating directions are way simple. I'd been planning on recommending
> this product here for about a month now. Read the ingredients.
> Janet US
>
I use no-boil lasagne noodles. They make it much easier.

On 2018-09-28 8:16 AM, l not -l wrote:
> On 28-Sep-2018, Pamela > wrote:
>
>> On 05:36 28 Sep 2018, Wayne Boatwright wrote:
>>
>>> On Thu 27 Sep 2018 08:34:29p, Dave Smith told us...
>>>
>>>> On 2018-09-27 11:05 PM, Wayne Boatwright wrote:
>>>>> On Thu 27 Sep 2018 02:57:37a, Cindy Hamilton told us...
>>>>>
>>>>>> On Wednesday, September 26, 2018 at 8:28:27 PM UTC-4, Wayne
>>>>>> Boatwright wrote:
>>>>>>> On Wed 26 Sep 2018 01:38:26p, jmcquown told us...
>>>>>>>
>>>>>>>> On 9/26/2018 2:54 PM, tert in seattle wrote:
>>>>>>>>> writes:
>>>>>>>>>> On Tue 25 Sep 2018 01:59:36p, Pamela told us...
>>>>>>>>>>
>>>>>>>>>>> On 02:16 25 Sep 2018, jay wrote:
>>>>>>>>>>>
>>>>>>>>>>>> On 9/24/18 5:34 PM, rosie wrote:
>>>>>>>>>>>>> Yesterday, i spent most of the day making two large pans
>>>>>>>>>>>>> of lasagna, one for us, and one for the really nice
>>>>>>>>>>>>> people at PHYSICAL THERAPY. It was delicious, they loved
>>>>>>>>>>>>> it and so did we !
>>>>>>>>>>>>>
>>>>>>>>>>>>> Rosie
>>>>>>>>>>>>>
>>>>>>>>>>>> I love love love lasagna! I even had a crawfish lasagna
>>>>>>>>>>>> once in New Orleans that was super delicious! Nice that
>>>>>>>>>>>> you take care of your PT folks!
>>>>>>>>>>>>
>>>>>>>>>>>> jay
>>>>>>>>>>>
>>>>>>>>>>> I love lasagna as much as the next woman and perhaps more
>>>>>>>>>>> but I draw the line at having one with crayfish.
>>>>>>>>>>>
>>>>>>>>>>
>>>>>>>>>> I've had lasagne in a restaurant that was made with lobster
>>>>>>>>>> and had a bechamel sauce. It was quite good. No tomato
>>>>>>>>>> products inolved.
>>>>>>>>>
>>>>>>>>>
>>>>>>>>> hmm... when does it cross the line from lasagna to
>>>>>>>>> casserole?
>>>>>>>>>
>>>>>>>> Lasagna *is* a casserole.
>>>>>>>>
>>>>>>>> Jill
>>>>>>>>
>>>>>>>
>>>>>>> I suppose by broad definition.
>>>>>>
>>>>>> What's your narrow definition?
>>>>>>
>>>>>> Cindy Hamilton
>>>>>
>>>>> I believe I said this before, but perhaps not is so many words.
>>>>> Lasagna is a visibly structured pasta dish.
>>>>>
>>>>> From Wiki... Lasagne is a type of wide, flat pasta, possibly
>>>>> one of
>>>>> the oldest types of pasta. Lasagne, or the singular lasagna,
>>>>> commonly refers to a culinary dish made with stacked layers of
>>>>> pasta alternated with sauces and ingredients such as meats,
>>>>> vegetables and cheese, and sometimes topped with melted grated
>>>>> cheese.
>>>>>
>>>>> By contrast, a casserole is a combination of a few or many
>>>>> ingredients generally dumped and mixed together, possibly in
>>>>> layers or not.
>>>>>
>>>>
>>>> What contrast? Lasagna fits the description of a casserole. If
>>>> you look at the Wikipedia article on casserole and follow the
>>>> link "list of casserole dishes" it includes lasagna.
>>>>
>>
>> I think you're right because the other responses are using a poor
>> description as if it were an authoritative definition.
>>
>> Lasgana tends to a firm construction like a layered pie, whereas a
>> casserole tends to a sloppy consistency like a stew.
>>
>> Occassionally they may overlap but, in my book, that's only when
>> someone made a bad lasgana and someone else a partly dried
>> casserole.
>>
>> IMHO
> I think your characterization of "sloppy consistency" is mistaken; I can
> think of few, if any that are intended to be stew-like. Casseroles, such
> as green bean, scalloped potatoes, baked ziti, mac and cheese, tuna noodle
> casserole, tetrazzini and similar, IME, are only sloppy due to mistakes in
> preparation, not intent. Perhaps I've not been exposed to a wide enough
> world of casseroles; but, I can't recall ever having one that was,
> intentionally, stew-like. I have had stew served in a casserole dish; but,
> does that make it a casserole? Is chicken and dumplings a casserole?
>
I don't know what all the fuss is about. A casserole is the vessel in
which food is cooked. What you dump in it doesn't matter!

"graham" wrote in message news
On 2018-09-28 10:25 AM, U.S. Janet B. wrote:
> On Fri, 28 Sep 2018 07:04:34 -0700, "Cheri" >
> wrote:
>
>> "Dave Smith" > wrote in message
>> ...
>>> On 2018-09-28 6:35 AM, Cindy Hamilton wrote:
>>> `
>>>>
>>>> "Everyone can agree"? Really? This is Usenet. People can disagree
>>>> about "oxygen is good for breathing".
>>>>
>>>> In any event, I'm not all that fond of lasagna. I'd rather have pizza.
>>>
>>> I have had lots of lasagna that was not all that good. Luckily, I had a
>>> few really good ones too, so I know they can be good.
>>>
>>> FWIW.... last week I ended up buying a frozen lasagna for our kayaking
>>> trip in the north. I have doubts about it and was bummed to discover the
>>> power was out up there. We ended up cooking it in the gas BBQ and it
>>> was
>>> actually very good. I may buy another one to have on hand at home. It
>>> was
>>> cheaper than making one and small enough not to be saddled with
>>> leftovers
>>> for a week.
>>
>> What brand was it? I'm always hesitant to buy a frozen one.
>>
>> Cheri
>
> I recently bought a Costco Italian sausage lasagna. I've never bought
> a lasagna before. I really liked this one. I will never make another
> lasagna. This lasagna comes with 2 to the shrink-wrapped package. As
> I recall I paid about $12 for the two.
> https://www.costcobusinessdelivery.c....11940791.html
> or
> http://tinyurl.com/ybaxu4g4
> Making lasagna takes a decent amount of time, lots of pots and pans
> and dishes, costs a lot, makes a mess and makes too much for two
> people. The Kirkland lasagna made enough for 2 people with 2 huge
> pieces, for 2 meals. Sauce, filling and noodles were in good balance.
> Heating directions are way simple. I'd been planning on recommending
> this product here for about a month now. Read the ingredients.
> Janet US
>
I use no-boil lasagne noodles. They make it much easier.

==

Yes, I use those too. It makes a big difference. There is no way I would
buy ready made though!

"tert in seattle" wrote in message news
writes:
>On Friday, September 28, 2018 at 2:20:05 AM UTC-4, tert in seattle wrote:
>
>> everyone can agree that lasagna is nature's most perfect food
>> `
>
>"Everyone can agree"? Really? This is Usenet. People can disagree
>about "oxygen is good for breathing".
>
>In any event, I'm not all that fond of lasagna. I'd rather have pizza.
>
>Cindy Hamilton

I'm just quoting the expert

https://i.pinimg.com/originals/bd/1e...288d967e71.jpg

==

On Friday, September 28, 2018 at 1:42:28 PM UTC-4, graham wrote:
> On 2018-09-28 8:16 AM, l not -l wrote:
> > On 28-Sep-2018, Pamela > wrote:
> >
> >> On 05:36 28 Sep 2018, Wayne Boatwright wrote:
> >>
> >>> On Thu 27 Sep 2018 08:34:29p, Dave Smith told us...
> >>>
> >>>> On 2018-09-27 11:05 PM, Wayne Boatwright wrote:
> >>>>> On Thu 27 Sep 2018 02:57:37a, Cindy Hamilton told us...
> >>>>>
> >>>>>> On Wednesday, September 26, 2018 at 8:28:27 PM UTC-4, Wayne
> >>>>>> Boatwright wrote:
> >>>>>>> On Wed 26 Sep 2018 01:38:26p, jmcquown told us...
> >>>>>>>
> >>>>>>>> On 9/26/2018 2:54 PM, tert in seattle wrote:
> >>>>>>>>> writes:
> >>>>>>>>>> On Tue 25 Sep 2018 01:59:36p, Pamela told us...
> >>>>>>>>>>
> >>>>>>>>>>> On 02:16 25 Sep 2018, jay wrote:
> >>>>>>>>>>>
> >>>>>>>>>>>> On 9/24/18 5:34 PM, rosie wrote:
> >>>>>>>>>>>>> Yesterday, i spent most of the day making two large pans
> >>>>>>>>>>>>> of lasagna, one for us, and one for the really nice
> >>>>>>>>>>>>> people at PHYSICAL THERAPY. It was delicious, they loved
> >>>>>>>>>>>>> it and so did we !
> >>>>>>>>>>>>>
> >>>>>>>>>>>>> Rosie
> >>>>>>>>>>>>>
> >>>>>>>>>>>> I love love love lasagna! I even had a crawfish lasagna
> >>>>>>>>>>>> once in New Orleans that was super delicious! Nice that
> >>>>>>>>>>>> you take care of your PT folks!
> >>>>>>>>>>>>
> >>>>>>>>>>>> jay
> >>>>>>>>>>>
> >>>>>>>>>>> I love lasagna as much as the next woman and perhaps more
> >>>>>>>>>>> but I draw the line at having one with crayfish.
> >>>>>>>>>>>
> >>>>>>>>>>
> >>>>>>>>>> I've had lasagne in a restaurant that was made with lobster
> >>>>>>>>>> and had a bechamel sauce. It was quite good. No tomato
> >>>>>>>>>> products inolved.
> >>>>>>>>>
> >>>>>>>>>
> >>>>>>>>> hmm... when does it cross the line from lasagna to
> >>>>>>>>> casserole?
> >>>>>>>>>
> >>>>>>>> Lasagna *is* a casserole.
> >>>>>>>>
> >>>>>>>> Jill
> >>>>>>>>
> >>>>>>>
> >>>>>>> I suppose by broad definition.
> >>>>>>
> >>>>>> What's your narrow definition?
> >>>>>>
> >>>>>> Cindy Hamilton
> >>>>>
> >>>>> I believe I said this before, but perhaps not is so many words.
> >>>>> Lasagna is a visibly structured pasta dish.
> >>>>>
> >>>>> From Wiki... Lasagne is a type of wide, flat pasta, possibly
> >>>>> one of
> >>>>> the oldest types of pasta. Lasagne, or the singular lasagna,
> >>>>> commonly refers to a culinary dish made with stacked layers of
> >>>>> pasta alternated with sauces and ingredients such as meats,
> >>>>> vegetables and cheese, and sometimes topped with melted grated
> >>>>> cheese.
> >>>>>
> >>>>> By contrast, a casserole is a combination of a few or many
> >>>>> ingredients generally dumped and mixed together, possibly in
> >>>>> layers or not.
> >>>>>
> >>>>
> >>>> What contrast? Lasagna fits the description of a casserole. If
> >>>> you look at the Wikipedia article on casserole and follow the
> >>>> link "list of casserole dishes" it includes lasagna.
> >>>>
> >>
> >> I think you're right because the other responses are using a poor
> >> description as if it were an authoritative definition.
> >>
> >> Lasgana tends to a firm construction like a layered pie, whereas a
> >> casserole tends to a sloppy consistency like a stew.
> >>
> >> Occassionally they may overlap but, in my book, that's only when
> >> someone made a bad lasgana and someone else a partly dried
> >> casserole.
> >>
> >> IMHO
> > I think your characterization of "sloppy consistency" is mistaken; I can
> > think of few, if any that are intended to be stew-like. Casseroles, such
> > as green bean, scalloped potatoes, baked ziti, mac and cheese, tuna noodle
> > casserole, tetrazzini and similar, IME, are only sloppy due to mistakes in
> > preparation, not intent. Perhaps I've not been exposed to a wide enough
> > world of casseroles; but, I can't recall ever having one that was,
> > intentionally, stew-like. I have had stew served in a casserole dish; but,
> > does that make it a casserole? Is chicken and dumplings a casserole?
> >
> I don't know what all the fuss is about. A casserole is the vessel in
> which food is cooked. What you dump in it doesn't matter!

It has come to mean both. Good thing language changes, or we'd
still be grunting and pointing.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Friday, September 28, 2018 at 2:20:05 AM UTC-4, tert in seattle wrote:
>
> > everyone can agree that lasagna is nature's most perfect food
> > `
>
> "Everyone can agree"? Really? This is Usenet. People can disagree
> about "oxygen is good for breathing".

According to our atmosphere, sounds like Nitrogen is better for
breathing. ;0

I love pizza and lasagna but I'll pick
homemade lasagna any day over a pizza.

graham wrote:
>
> I use no-boil lasagne noodles. They make it much easier.

I use and boil regular lasagne noodles. Then assemble the
lasagna. No easier or harder and never any over cooked noodles
here. Homemade sauce is a must though.

writes:
>On Friday, September 28, 2018 at 1:42:28 PM UTC-4, graham wrote:
>> On 2018-09-28 8:16 AM, l not -l wrote:
>> > On 28-Sep-2018, Pamela > wrote:
>> >
>> >> On 05:36 28 Sep 2018, Wayne Boatwright wrote:
>> >>
>> >>> On Thu 27 Sep 2018 08:34:29p, Dave Smith told us...
>> >>>
>> >>>> On 2018-09-27 11:05 PM, Wayne Boatwright wrote:
>> >>>>> On Thu 27 Sep 2018 02:57:37a, Cindy Hamilton told us...
>> >>>>>
>> >>>>>> On Wednesday, September 26, 2018 at 8:28:27 PM UTC-4, Wayne
>> >>>>>> Boatwright wrote:
>> >>>>>>> On Wed 26 Sep 2018 01:38:26p, jmcquown told us...
>> >>>>>>>
>> >>>>>>>> On 9/26/2018 2:54 PM, tert in seattle wrote:
>> >>>>>>>>> writes:
>> >>>>>>>>>> On Tue 25 Sep 2018 01:59:36p, Pamela told us...
>> >>>>>>>>>>
>> >>>>>>>>>>> On 02:16 25 Sep 2018, jay wrote:
>> >>>>>>>>>>>
>> >>>>>>>>>>>> On 9/24/18 5:34 PM, rosie wrote:
>> >>>>>>>>>>>>> Yesterday, i spent most of the day making two large pans
>> >>>>>>>>>>>>> of lasagna, one for us, and one for the really nice
>> >>>>>>>>>>>>> people at PHYSICAL THERAPY. It was delicious, they loved
>> >>>>>>>>>>>>> it and so did we !
>> >>>>>>>>>>>>>
>> >>>>>>>>>>>>> Rosie
>> >>>>>>>>>>>>>
>> >>>>>>>>>>>> I love love love lasagna! I even had a crawfish lasagna
>> >>>>>>>>>>>> once in New Orleans that was super delicious! Nice that
>> >>>>>>>>>>>> you take care of your PT folks!
>> >>>>>>>>>>>>
>> >>>>>>>>>>>> jay
>> >>>>>>>>>>>
>> >>>>>>>>>>> I love lasagna as much as the next woman and perhaps more
>> >>>>>>>>>>> but I draw the line at having one with crayfish.
>> >>>>>>>>>>>
>> >>>>>>>>>>
>> >>>>>>>>>> I've had lasagne in a restaurant that was made with lobster
>> >>>>>>>>>> and had a bechamel sauce. It was quite good. No tomato
>> >>>>>>>>>> products inolved.
>> >>>>>>>>>
>> >>>>>>>>>
>> >>>>>>>>> hmm... when does it cross the line from lasagna to
>> >>>>>>>>> casserole?
>> >>>>>>>>>
>> >>>>>>>> Lasagna *is* a casserole.
>> >>>>>>>>
>> >>>>>>>> Jill
>> >>>>>>>>
>> >>>>>>>
>> >>>>>>> I suppose by broad definition.
>> >>>>>>
>> >>>>>> What's your narrow definition?
>> >>>>>>
>> >>>>>> Cindy Hamilton
>> >>>>>
>> >>>>> I believe I said this before, but perhaps not is so many words.
>> >>>>> Lasagna is a visibly structured pasta dish.
>> >>>>>
>> >>>>> From Wiki... Lasagne is a type of wide, flat pasta, possibly
>> >>>>> one of
>> >>>>> the oldest types of pasta. Lasagne, or the singular lasagna,
>> >>>>> commonly refers to a culinary dish made with stacked layers of
>> >>>>> pasta alternated with sauces and ingredients such as meats,
>> >>>>> vegetables and cheese, and sometimes topped with melted grated
>> >>>>> cheese.
>> >>>>>
>> >>>>> By contrast, a casserole is a combination of a few or many
>> >>>>> ingredients generally dumped and mixed together, possibly in
>> >>>>> layers or not.
>> >>>>>
>> >>>>
>> >>>> What contrast? Lasagna fits the description of a casserole. If
>> >>>> you look at the Wikipedia article on casserole and follow the
>> >>>> link "list of casserole dishes" it includes lasagna.
>> >>>>
>> >>
>> >> I think you're right because the other responses are using a poor
>> >> description as if it were an authoritative definition.
>> >>
>> >> Lasgana tends to a firm construction like a layered pie, whereas a
>> >> casserole tends to a sloppy consistency like a stew.
>> >>
>> >> Occassionally they may overlap but, in my book, that's only when
>> >> someone made a bad lasgana and someone else a partly dried
>> >> casserole.
>> >>
>> >> IMHO
>> > I think your characterization of "sloppy consistency" is mistaken; I can
>> > think of few, if any that are intended to be stew-like. Casseroles, such
>> > as green bean, scalloped potatoes, baked ziti, mac and cheese, tuna noodle
>> > casserole, tetrazzini and similar, IME, are only sloppy due to mistakes in
>> > preparation, not intent. Perhaps I've not been exposed to a wide enough
>> > world of casseroles; but, I can't recall ever having one that was,
>> > intentionally, stew-like. I have had stew served in a casserole dish; but,
>> > does that make it a casserole? Is chicken and dumplings a casserole?
>> >
>> I don't know what all the fuss is about. A casserole is the vessel in
>> which food is cooked. What you dump in it doesn't matter!
>
>It has come to mean both. Good thing language changes, or we'd
>still be grunting and pointing.
>
>Cindy Hamilton


so what's a hotdish?

On 2018-09-28 12:08 PM, Cindy Hamilton wrote:
> On Friday, September 28, 2018 at 1:42:28 PM UTC-4, graham wrote:
>> On 2018-09-28 8:16 AM, l not -l wrote:
>>> On 28-Sep-2018, Pamela > wrote:
>>>
>>>> On 05:36 28 Sep 2018, Wayne Boatwright wrote:
>>>>
>>>>> On Thu 27 Sep 2018 08:34:29p, Dave Smith told us...
>>>>>
>>>>>> On 2018-09-27 11:05 PM, Wayne Boatwright wrote:
>>>>>>> On Thu 27 Sep 2018 02:57:37a, Cindy Hamilton told us...
>>>>>>>
>>>>>>>> On Wednesday, September 26, 2018 at 8:28:27 PM UTC-4, Wayne
>>>>>>>> Boatwright wrote:
>>>>>>>>> On Wed 26 Sep 2018 01:38:26p, jmcquown told us...
>>>>>>>>>
>>>>>>>>>> On 9/26/2018 2:54 PM, tert in seattle wrote:
>>>>>>>>>>> writes:
>>>>>>>>>>>> On Tue 25 Sep 2018 01:59:36p, Pamela told us...
>>>>>>>>>>>>
>>>>>>>>>>>>> On 02:16 25 Sep 2018, jay wrote:
>>>>>>>>>>>>>
>>>>>>>>>>>>>> On 9/24/18 5:34 PM, rosie wrote:
>>>>>>>>>>>>>>> Yesterday, i spent most of the day making two large pans
>>>>>>>>>>>>>>> of lasagna, one for us, and one for the really nice
>>>>>>>>>>>>>>> people at PHYSICAL THERAPY. It was delicious, they loved
>>>>>>>>>>>>>>> it and so did we !
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> Rosie
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>> I love love love lasagna! I even had a crawfish lasagna
>>>>>>>>>>>>>> once in New Orleans that was super delicious! Nice that
>>>>>>>>>>>>>> you take care of your PT folks!
>>>>>>>>>>>>>>
>>>>>>>>>>>>>> jay
>>>>>>>>>>>>>
>>>>>>>>>>>>> I love lasagna as much as the next woman and perhaps more
>>>>>>>>>>>>> but I draw the line at having one with crayfish.
>>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>> I've had lasagne in a restaurant that was made with lobster
>>>>>>>>>>>> and had a bechamel sauce. It was quite good. No tomato
>>>>>>>>>>>> products inolved.
>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>> hmm... when does it cross the line from lasagna to
>>>>>>>>>>> casserole?
>>>>>>>>>>>
>>>>>>>>>> Lasagna *is* a casserole.
>>>>>>>>>>
>>>>>>>>>> Jill
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> I suppose by broad definition.
>>>>>>>>
>>>>>>>> What's your narrow definition?
>>>>>>>>
>>>>>>>> Cindy Hamilton
>>>>>>>
>>>>>>> I believe I said this before, but perhaps not is so many words.
>>>>>>> Lasagna is a visibly structured pasta dish.
>>>>>>>
>>>>>>> From Wiki... Lasagne is a type of wide, flat pasta, possibly
>>>>>>> one of
>>>>>>> the oldest types of pasta. Lasagne, or the singular lasagna,
>>>>>>> commonly refers to a culinary dish made with stacked layers of
>>>>>>> pasta alternated with sauces and ingredients such as meats,
>>>>>>> vegetables and cheese, and sometimes topped with melted grated
>>>>>>> cheese.
>>>>>>>
>>>>>>> By contrast, a casserole is a combination of a few or many
>>>>>>> ingredients generally dumped and mixed together, possibly in
>>>>>>> layers or not.
>>>>>>>
>>>>>>
>>>>>> What contrast? Lasagna fits the description of a casserole. If
>>>>>> you look at the Wikipedia article on casserole and follow the
>>>>>> link "list of casserole dishes" it includes lasagna.
>>>>>>
>>>>
>>>> I think you're right because the other responses are using a poor
>>>> description as if it were an authoritative definition.
>>>>
>>>> Lasgana tends to a firm construction like a layered pie, whereas a
>>>> casserole tends to a sloppy consistency like a stew.
>>>>
>>>> Occassionally they may overlap but, in my book, that's only when
>>>> someone made a bad lasgana and someone else a partly dried
>>>> casserole.
>>>>
>>>> IMHO
>>> I think your characterization of "sloppy consistency" is mistaken; I can
>>> think of few, if any that are intended to be stew-like. Casseroles, such
>>> as green bean, scalloped potatoes, baked ziti, mac and cheese, tuna noodle
>>> casserole, tetrazzini and similar, IME, are only sloppy due to mistakes in
>>> preparation, not intent. Perhaps I've not been exposed to a wide enough
>>> world of casseroles; but, I can't recall ever having one that was,
>>> intentionally, stew-like. I have had stew served in a casserole dish; but,
>>> does that make it a casserole? Is chicken and dumplings a casserole?
>>>
>> I don't know what all the fuss is about. A casserole is the vessel in
>> which food is cooked. What you dump in it doesn't matter!
>
> It has come to mean both. Good thing language changes, or we'd
> still be grunting and pointing.
>
> Cindy Hamilton
>
Careful!!! This thread might devolve into comments on certain politicians:-)

Cheri wrote:
>
> "Dave Smith" > wrote in message
> ...
> > On 2018-09-28 6:35 AM, Cindy Hamilton wrote:
> > `
> >>
> >> "Everyone can agree"? Really? This is Usenet. People can disagree
> >> about "oxygen is good for breathing".
> >>
> >> In any event, I'm not all that fond of lasagna. I'd rather have pizza.
> >
> > I have had lots of lasagna that was not all that good. Luckily, I had a
> > few really good ones too, so I know they can be good.
> >
> > FWIW.... last week I ended up buying a frozen lasagna for our kayaking
> > trip in the north. I have doubts about it and was bummed to discover the
> > power was out up there. We ended up cooking it in the gas BBQ and it was
> > actually very good. I may buy another one to have on hand at home. It was
> > cheaper than making one and small enough not to be saddled with leftovers
> > for a week.
>
> What brand was it? I'm always hesitant to buy a frozen one.
>
> Cheri

The only good store-bought lasagna I like is Stoffer's. Next best
thing to homemade, imo.

On Fri, 28 Sep 2018 19:15:58 +0100, Pamela > wrote:

>On 18:42 28 Sep 2018, graham wrote:
>
>> On 2018-09-28 8:16 AM, l not -l wrote:
>>> On 28-Sep-2018, Pamela > wrote:
>>>
>>>> On 05:36 28 Sep 2018, Wayne Boatwright wrote:
>>>>
>>>>> On Thu 27 Sep 2018 08:34:29p, Dave Smith told us...
>>>>>
>>>>>> On 2018-09-27 11:05 PM, Wayne Boatwright wrote:
>>>>>>> On Thu 27 Sep 2018 02:57:37a, Cindy Hamilton told us...
>>>>>>>
>>>>>>>> On Wednesday, September 26, 2018 at 8:28:27 PM UTC-4, Wayne
>>>>>>>> Boatwright wrote:
>>>>>>>>> On Wed 26 Sep 2018 01:38:26p, jmcquown told us...
>>>>>>>>>
>>>>>>>>>> On 9/26/2018 2:54 PM, tert in seattle wrote:
>>>>>>>>>>> writes:
>>>>>>>>>>>> On Tue 25 Sep 2018 01:59:36p, Pamela told us...
>>>>>>>>>>>>
>>>>>>>>>>>>> On 02:16 25 Sep 2018, jay wrote:
>>>>>>>>>>>>>
>>>>>>>>>>>>>> On 9/24/18 5:34 PM, rosie wrote:
>>>>>>>>>>>>>>> Yesterday, i spent most of the day making two large
>>>>>>>>>>>>>>> pans of lasagna, one for us, and one for the really
>>>>>>>>>>>>>>> nice people at PHYSICAL THERAPY. It was delicious,
>>>>>>>>>>>>>>> they loved it and so did we !
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>>> Rosie
>>>>>>>>>>>>>>>
>>>>>>>>>>>>>> I love love love lasagna! I even had a crawfish
>>>>>>>>>>>>>> lasagna once in New Orleans that was super delicious!
>>>>>>>>>>>>>> Nice that you take care of your PT folks!
>>>>>>>>>>>>>>
>>>>>>>>>>>>>> jay
>>>>>>>>>>>>>
>>>>>>>>>>>>> I love lasagna as much as the next woman and perhaps
>>>>>>>>>>>>> more but I draw the line at having one with crayfish.
>>>>>>>>>>>>>
>>>>>>>>>>>>
>>>>>>>>>>>> I've had lasagne in a restaurant that was made with
>>>>>>>>>>>> lobster and had a bechamel sauce. It was quite good.
>>>>>>>>>>>> No tomato products inolved.
>>>>>>>>>>>
>>>>>>>>>>>
>>>>>>>>>>> hmm... when does it cross the line from lasagna to
>>>>>>>>>>> casserole?
>>>>>>>>>>>
>>>>>>>>>> Lasagna *is* a casserole.
>>>>>>>>>>
>>>>>>>>>> Jill
>>>>>>>>>>
>>>>>>>>>
>>>>>>>>> I suppose by broad definition.
>>>>>>>>
>>>>>>>> What's your narrow definition?
>>>>>>>>
>>>>>>>> Cindy Hamilton
>>>>>>>
>>>>>>> I believe I said this before, but perhaps not is so many
>>>>>>> words. Lasagna is a visibly structured pasta dish.
>>>>>>>
>>>>>>> From Wiki... Lasagne is a type of wide, flat pasta,
>>>>>>> possibly one of
>>>>>>> the oldest types of pasta. Lasagne, or the singular lasagna,
>>>>>>> commonly refers to a culinary dish made with stacked layers
>>>>>>> of pasta alternated with sauces and ingredients such as
>>>>>>> meats, vegetables and cheese, and sometimes topped with
>>>>>>> melted grated cheese.
>>>>>>>
>>>>>>> By contrast, a casserole is a combination of a few or many
>>>>>>> ingredients generally dumped and mixed together, possibly in
>>>>>>> layers or not.
>>>>>>>
>>>>>>
>>>>>> What contrast? Lasagna fits the description of a casserole.
>>>>>> If you look at the Wikipedia article on casserole and follow
>>>>>> the link "list of casserole dishes" it includes lasagna.
>>>>>>
>>>>
>>>> I think you're right because the other responses are using a
>>>> poor description as if it were an authoritative definition.
>>>>
>>>> Lasgana tends to a firm construction like a layered pie, whereas
>>>> a casserole tends to a sloppy consistency like a stew.
>>>>
>>>> Occassionally they may overlap but, in my book, that's only when
>>>> someone made a bad lasgana and someone else a partly dried
>>>> casserole.
>>>>
>>>> IMHO
>>> I think your characterization of "sloppy consistency" is
>>> mistaken; I can think of few, if any that are intended to be
>>> stew-like. Casseroles, such as green bean, scalloped potatoes,
>>> baked ziti, mac and cheese, tuna noodle casserole, tetrazzini and
>>> similar, IME, are only sloppy due to mistakes in preparation, not
>>> intent. Perhaps I've not been exposed to a wide enough world of
>>> casseroles; but, I can't recall ever having one that was,
>>> intentionally, stew-like. I have had stew served in a casserole
>>> dish; but, does that make it a casserole? Is chicken and
>>> dumplings a casserole?
>>>
>> I don't know what all the fuss is about. A casserole is the vessel
>> in which food is cooked. What you dump in it doesn't matter!
>
>I think I was wrong to characterise a casserole only as a stew and
>may have inferred that because in the UK casseroles tend to be like
>a stew. Wikipedia says this is true also of Ireland, Australia, and
>New Zealand but it doesn't mention anything about the U.S.
>
>https://en.wikipedia.org/wiki/Casserole
>
>Lasagna I've had in Italy has been very firm. Conversely lasagna
>I've had in the UK has been a slip sliding slithery thing.

casseroles in the U.S. are generally based around potatoes or rice or
pasta. There is usually a meat involved -- chopped, ground cut into
small pieces. It may be done in the oven or sometimes stove top. It
is a semi-firm mass when finished that you ladle onto your plate. You
expect the casserole helping that you took to stay in place on your
plate and not run or ooze. It can be considered a one dish meal as it
often contains meat, vegetables and a starch. This is not a hard and
fast rule, there are vegetable casseroles

On Friday, September 28, 2018 at 2:24:39 PM UTC-4, graham wrote:
> On 2018-09-28 12:08 PM, Cindy Hamilton wrote:
> > On Friday, September 28, 2018 at 1:42:28 PM UTC-4, graham wrote:

> >> I don't know what all the fuss is about. A casserole is the vessel in
> >> which food is cooked. What you dump in it doesn't matter!
> >
> > It has come to mean both. Good thing language changes, or we'd
> > still be grunting and pointing.
> >
> > Cindy Hamilton
> >
> Careful!!! This thread might devolve into comments on certain politicians:-)

Good one. I ran across a picture of him pointing (probably at
his recent news conference), and all I could think was: "Hey!
Get off my lawn! Darned kids."

Cindy Hamilton

writes:
>On Fri, 28 Sep 2018 19:15:58 +0100, Pamela > wrote:


>>I think I was wrong to characterise a casserole only as a stew and
>>may have inferred that because in the UK casseroles tend to be like
>>a stew. Wikipedia says this is true also of Ireland, Australia, and
>>New Zealand but it doesn't mention anything about the U.S.
>>
>>https://en.wikipedia.org/wiki/Casserole
>>
>>Lasagna I've had in Italy has been very firm. Conversely lasagna
>>I've had in the UK has been a slip sliding slithery thing.
>
>casseroles in the U.S. are generally based around potatoes or rice or
>pasta. [...]


and sometimes, tater tots!

On Fri, 28 Sep 2018 06:02:52 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, September 28, 2018 at 7:18:27 AM UTC-4, Brice wrote:
>> Here's the take away about olives:
>>
>> There are 2 processes, artisanal and industrial. Artisanal uses water
>> and salt and takes 6-8 months. Industrial uses caustic soda and takes
>> 6-8 hours.
>>
>> This is rfc, so we're probably talking industrial supermarket olives.
>> There are 3 types:
>>
>> 1. Wrinkled black: these are the best industrial olives. They're black
>> and wrinkled because they're ripe.
>> 2. Smooth green olives: these are green and smooth because they're
>> unripe, but that's ok.
>> 3. Smooth black olives: don't get these. They're really green, unripe
>> olives that have been made black using a chemical process. A naturally
>> black, ripe olive's always wrinkled.
>
>Could I maybe eat the ones that I find tasty? Not that I'm all that
>fond of industrial black olives.

I hereby give you permission to eat any olives you feel like.
Personally, I like to know what I eat, but YMMV.

>The kalamata olives that I get seem to be fairly smooth, and are
>soft enough to suggest ripeness.

Softness doesn't indicate ripeness, nor does colour. Both can be
created artificially.

On Fri, 28 Sep 2018 10:25:27 -0600, U.S. Janet B. >
wrote:


>
>I recently bought a Costco Italian sausage lasagna. I've never bought
>a lasagna before. I really liked this one. I will never make another
>lasagna. This lasagna comes with 2 to the shrink-wrapped package. As
>I recall I paid about $12 for the two.
>https://www.costcobusinessdelivery.c....11940791.html
>or
>http://tinyurl.com/ybaxu4g4
>Making lasagna takes a decent amount of time, lots of pots and pans
>and dishes, costs a lot, makes a mess and makes too much for two
>people. The Kirkland lasagna made enough for 2 people with 2 huge
>pieces, for 2 meals. Sauce, filling and noodles were in good balance.
>Heating directions are way simple. I'd been planning on recommending
>this product here for about a month now. Read the ingredients.
>Janet US


I gave up making lasagna for this one and also for their plain
non-sausage meat one, the latter still being yummy, but in one huge
container. I prefer the smaller, dual pack.

On Fri, 28 Sep 2018 14:32:04 -0400, Gary > wrote:

>Cheri wrote:
>>
>> "Dave Smith" > wrote in message
>> ...
>> > On 2018-09-28 6:35 AM, Cindy Hamilton wrote:
>> > `
>> >>
>> >> "Everyone can agree"? Really? This is Usenet. People can disagree
>> >> about "oxygen is good for breathing".
>> >>
>> >> In any event, I'm not all that fond of lasagna. I'd rather have pizza.
>> >
>> > I have had lots of lasagna that was not all that good. Luckily, I had a
>> > few really good ones too, so I know they can be good.
>> >
>> > FWIW.... last week I ended up buying a frozen lasagna for our kayaking
>> > trip in the north. I have doubts about it and was bummed to discover the
>> > power was out up there. We ended up cooking it in the gas BBQ and it was
>> > actually very good. I may buy another one to have on hand at home. It was
>> > cheaper than making one and small enough not to be saddled with leftovers
>> > for a week.
>>
>> What brand was it? I'm always hesitant to buy a frozen one.
>>
>> Cheri
>
>The only good store-bought lasagna I like is Stoffer's. Next best
>thing to homemade, imo.

Let's see about that.

Stouffers Lasagna with Meat & Sauce
Sauce: tomato puree (water, tomato paste), water, cooked beef, dry
curd cheese (cultured skim milk, enzymes), modified cornstarch, salt,
bleached wheat flour, dried onions, sugar, spices, autolyzed yeast
extract, dried garlic, soy sauce (water, soybeans, wheat, salt),
dextrose, soybean oil. cooked pasta: water, semolina. Cheese:
low-moisture part-skim mozzarella cheese (pasteurized part-skim milk,
cheese cultures, salt, enzymes), part-skim mozzarella cheese and
modified cornstarch (part-skim mozzarella cheese [pasteurized milk,
salt, cultures, enzymes], modified cornstarch, nonfat milk, flavors),
parmesan cheese (cultured milk, salt, enzymes), modified cornstarch

Not bad.

On Fri, 28 Sep 2018 16:07:20 -0400, Boron Elgar
> wrote:

>On Fri, 28 Sep 2018 10:25:27 -0600, U.S. Janet B. >
>wrote:
>
>
>>
>>I recently bought a Costco Italian sausage lasagna. I've never bought
>>a lasagna before. I really liked this one. I will never make another
>>lasagna. This lasagna comes with 2 to the shrink-wrapped package. As
>>I recall I paid about $12 for the two.
>>https://www.costcobusinessdelivery.c....11940791.html
>>or
>>http://tinyurl.com/ybaxu4g4
>>Making lasagna takes a decent amount of time, lots of pots and pans
>>and dishes, costs a lot, makes a mess and makes too much for two
>>people. The Kirkland lasagna made enough for 2 people with 2 huge
>>pieces, for 2 meals. Sauce, filling and noodles were in good balance.
>>Heating directions are way simple. I'd been planning on recommending
>>this product here for about a month now. Read the ingredients.
>>Janet US
>
>
>I gave up making lasagna for this one and also for their plain
>non-sausage meat one, the latter still being yummy, but in one huge
>container. I prefer the smaller, dual pack.

Great Minds and all that :-) I hope the weather has been giving you
a miss.

On Fri, 28 Sep 2018 20:39:33 -0000 (UTC), Wayne Boatwright
> wrote:

>On Fri 28 Sep 2018 01:07:20p, Boron Elgar told us...
>
>> On Fri, 28 Sep 2018 10:25:27 -0600, U.S. Janet B. >
>> wrote:
>>
>>
>>>
>>>I recently bought a Costco Italian sausage lasagna. I've never
>>>bought a lasagna before. I really liked this one. I will never
>>>make another lasagna. This lasagna comes with 2 to the
>>>shrink-wrapped package. As I recall I paid about $12 for the two.
>>> https://www.costcobusinessdelivery.c...ature-Lasagna%
>>>2c-Italian-Sausage-%2526-Beef%2c-3-lbs%2c-2-ct.product.11940791.htm
>>>l or http://tinyurl.com/ybaxu4g4 Making lasagna takes a decent
>>>amount of time, lots of pots and pans and dishes, costs a lot,
>>>makes a mess and makes too much for two people. The Kirkland
>>>lasagna made enough for 2 people with 2 huge pieces, for 2 meals.
>>>Sauce, filling and noodles were in good balance. Heating
>>>directions are way simple. I'd been planning on recommending
>>>this product here for about a month now. Read the ingredients.
>>>Janet US
>>
>>
>> I gave up making lasagna for this one and also for their plain
>> non-sausage meat one, the latter still being yummy, but in one
>> huge container. I prefer the smaller, dual pack.
>>
>
>David makes virtually all our lasgne, as he only likes it a certain
>way. If we happen to take lasagne to a gathering, then I usually
>make it, as I make several different types and they are universally
>liked.
>
>He makes a full lasagne pan full. We eat one or two servings, and
>then freeze individual portions along with cntainers of extra sauce.

I am not a huge lasagna fan. Having leftovers is hell. Having
leftovers in the freezer is double hell. Every once in awhile I get a
craving for some lasagna. One meal or two and I am good for a long
time.

On Fri, 28 Sep 2018 22:34:34 GMT, "l not -l" > wrote:

>
>On 28-Sep-2018, tert in seattle > wrote:
>
>> so what's a hotdish?
>A casserole made with canned good, especially condensed Cream of something
>soup.

not being from hotdish country, but close by, a hotdish can also be
made stove top in a covered pan. Casserole rules apply

On 9/28/2018 4:42 PM, Wayne Boatwright wrote:

> IF the flavor and texture is good, I don't really care what process
> they use to create them. We have fairly large olive bars in most of
> our markets. I think I've tried every variety and have enjoyed them
> all.
>

I like olive oil and really like the robust flavored ones. But I don't
like olives. Does not make sense.

On 2018-09-28 7:16 PM, Ed Pawlowski wrote:
> On 9/28/2018 4:42 PM, Wayne Boatwright wrote:
>
>> IF the flavor and texture is good, I don't really care what process
>> they use to create them.Â* We have fairly large olive bars in most of
>> our markets.Â* I think I've tried every variety and have enjoyed them
>> all.
>>
>
> I like olive oil and really like the robust flavored ones.Â* But I don't
> like olives.Â* Does not make sense.

Makes perfect sense! I have similar tastes!

rosie wrote:

> Yesterday, i spent most of the day making two large pans of lasagna, one for us, and one for the really nice people at PHYSICAL THERAPY. It was delicious, they loved it and so did we !
>
> Rosie


Rosie, it is nice to see you posting again, you are a very nice gal, and I enjoy your posts...

Do you live down in TX, I don't remember...

--
Best
Greg

On Sat, 29 Sep 2018 02:02:34 -0000 (UTC), Wayne Boatwright
> wrote:

>On Fri 28 Sep 2018 06:16:35p, Ed Pawlowski told us...
>
>> On 9/28/2018 4:42 PM, Wayne Boatwright wrote:
>>
>>> IF the flavor and texture is good, I don't really care what
>>> process they use to create them. We have fairly large olive bars
>>> in most of our markets. I think I've tried every variety and
>>> have enjoyed them all.
>>>
>>
>> I like olive oil and really like the robust flavored ones. But I
>> don't like olives. Does not make sense.
>
>I think it makes perfect sense. I've never thought olive oil and
>olives tasted anything at all alike.

I agree. I like them both but they don't taste the same to me.

On 2018-09-28 11:51 AM, Cheri wrote:
> "Dave Smith" > wrote in message

>>> What brand was it? I'm always hesitant to buy a frozen one.
>>>
>>
>>
>> Roman.
>
> I'm not sure I've ever seen that brand frozen. I see that the Walmart in
> Canada carries, but can't find it at the local Walmart site here.
>


I turns out that it is made in Niagara Falls Ontario, so probably not
available in the US.

On 2018-09-28 9:16 PM, Ed Pawlowski wrote:
> On 9/28/2018 4:42 PM, Wayne Boatwright wrote:
>
>> IF the flavor and texture is good, I don't really care what process
>> they use to create them.Â* We have fairly large olive bars in most of
>> our markets.Â* I think I've tried every variety and have enjoyed them
>> all.
>>
>
> I like olive oil and really like the robust flavored ones.Â* But I don't
> like olives.Â* Does not make sense.

I don't like canned or bottled olives, but I love the olive from olive bars.