I searched this group (http://tinyurl.com/dec9e) and found this isn't a
new idea, but all the threads in that search had *slices* of pepperoni.
I prefer to grate a dry pepperoni stick into the sauce. Hormel packs
two of them, about the size of hot dogs, in a blister pack. No one
knows it's there unless you mention it.

Also I have a question: What is that dried sliced bread some people put
in lasagna? Would San Francisco sourdough be a good choice?

"Karl" > wrote in message
oups.com...
|I searched this group (http://tinyurl.com/dec9e) and found this isn't a
| new idea, but all the threads in that search had *slices* of pepperoni.
| I prefer to grate a dry pepperoni stick into the sauce. Hormel packs
| two of them, about the size of hot dogs, in a blister pack. No one
| knows it's there unless you mention it.
|
| Also I have a question: What is that dried sliced bread some people put
| in lasagna? Would San Francisco sourdough be a good choice?
|

I have never heard of or have I put bread into lasagna. When I read your
question, my first thought was that people broke up the bread to help soak
up the sauce rather than thicken the sauce before putting together the
lasagna. I see no other purpose for the bread. I prefer to thicken my
sauce and save the bread to use as a side of garlic bread.

Debbie

In article .com>,
"Karl" > wrote:

> I searched this group (http://tinyurl.com/dec9e) and found this isn't a
> new idea, but all the threads in that search had *slices* of pepperoni.
> I prefer to grate a dry pepperoni stick into the sauce. Hormel packs
> two of them, about the size of hot dogs, in a blister pack. No one
> knows it's there unless you mention it.
>
> Also I have a question: What is that dried sliced bread some people put
> in lasagna? Would San Francisco sourdough be a good choice?

Why not ask them? Up until I began eating low carb, I have been eating
lasagna for years, but I never heard of making it with dried sliced
bread. Next time you eat lasagna with sliced bread in it, if the person
who made it is available, ask.

"Karl" > wrote in message
oups.com...
>I searched this group (http://tinyurl.com/dec9e) and found this isn't a
> new idea, but all the threads in that search had *slices* of pepperoni.
> I prefer to grate a dry pepperoni stick into the sauce. Hormel packs
> two of them, about the size of hot dogs, in a blister pack. No one
> knows it's there unless you mention it.
>
> Also I have a question: What is that dried sliced bread some people put
> in lasagna? Would San Francisco sourdough be a good choice?


Sad. Very sad. You need new sources for lasagna recipes.

Edwin Pawlowski wrote:
> "Karl" > wrote in message
> oups.com...
>> I searched this group (http://tinyurl.com/dec9e) and found this
>> isn't a new idea, but all the threads in that search had *slices* of
>> pepperoni. I prefer to grate a dry pepperoni stick into the sauce.
>> Hormel packs two of them, about the size of hot dogs, in a blister
>> pack. No one knows it's there unless you mention it.
>>
>> Also I have a question: What is that dried sliced bread some people
>> put in lasagna? Would San Francisco sourdough be a good choice?
>
>
> Sad. Very sad. You need new sources for lasagna recipes.

I have to agree. Pepperoni has no place in lasagna, nor does bread. I've
had lasagna made with zucchini and with eggplant (known as eggplant parm)
but never bread and never pepperoni.

Maybe the OP is thinking of a form of sliced italian bread with a sauce and
cheese, pepperoni sausage and mistaking it for "lasagna"? Um, that would be
American pizza?

Jill

Karl wrote:
>
> I searched this group (http://tinyurl.com/dec9e) and found this isn't a
> new idea, but all the threads in that search had *slices* of pepperoni.
> I prefer to grate a dry pepperoni stick into the sauce. Hormel packs
> two of them, about the size of hot dogs, in a blister pack. No one
> knows it's there unless you mention it.

I think I'm gonna put pepperoni in my next lasagna, just to **** people
off. <EG>

Carol, who thinks it sounds good

jmcquown wrote:


> I have to agree. Pepperoni has no place in lasagna, nor does bread. I've
> had lasagna made with zucchini and with eggplant (known as eggplant parm)
> but never bread and never pepperoni.

I don't know anything about bread in lasagne, but pepperoni can be a
wonderful addition to a red sauce when diced small. When I have done so,
it was the only meat in the sauce. I enjoy the spiciness of it.
Goomba

"jmcquown" > wrote in message
...
| Edwin Pawlowski wrote:
| > "Karl" > wrote in message
| > oups.com...
| >> I searched this group (http://tinyurl.com/dec9e) and found this
| >> isn't a new idea, but all the threads in that search had *slices* of
| >> pepperoni. I prefer to grate a dry pepperoni stick into the sauce.
| >> Hormel packs two of them, about the size of hot dogs, in a blister
| >> pack. No one knows it's there unless you mention it.
| >>
| >> Also I have a question: What is that dried sliced bread some people
| >> put in lasagna? Would San Francisco sourdough be a good choice?
| >
| >
| > Sad. Very sad. You need new sources for lasagna recipes.
|
| I have to agree. Pepperoni has no place in lasagna, nor does bread.

Most restaurants around here serve lasagna with pepperoni. I always have to
ask to leave the pepperoni off mine. I can't imagine anyone putting slices
of bread in lasagna. As I said in my earlier reply, my first thought was
broken up to use as a sauce thickener, rather than waiting for the sauce to
reduce further. I prefer my bread on the side in the form of garlic bread.
:-)

Debbie

I've
| had lasagna made with zucchini and with eggplant (known as eggplant parm)
| but never bread and never pepperoni.
|
| Maybe the OP is thinking of a form of sliced italian bread with a sauce
and
| cheese, pepperoni sausage and mistaking it for "lasagna"? Um, that would
be
| American pizza?
|
| Jill
|
|

"Damsel" > wrote in message
ups.com...
> Karl wrote:
>>
>> I searched this group (http://tinyurl.com/dec9e) and found this isn't a
>> new idea, but all the threads in that search had *slices* of pepperoni.
>> I prefer to grate a dry pepperoni stick into the sauce. Hormel packs
>> two of them, about the size of hot dogs, in a blister pack. No one
>> knows it's there unless you mention it.
>
> I think I'm gonna put pepperoni in my next lasagna, just to **** people
> off. <EG>
>
> Carol, who thinks it sounds good

I'm picturing heartburn. Hate pepperoni pizza, with all those little
greasy pepperoni cups, get me the Tums. I for sure would not like
that in lasagna, but to each their own. I'm still completely baffled by
the bread thing.

nancy (suddenly thinking ... is it time now for another eggplant lasagna?)

"Nancy Young" > wrote in message
...
>
> "Damsel" > wrote in message
> ups.com...
>> Karl wrote:
>>>
>>> I searched this group (http://tinyurl.com/dec9e) and found this isn't a
>>> new idea, but all the threads in that search had *slices* of pepperoni.
>>> I prefer to grate a dry pepperoni stick into the sauce. Hormel packs
>>> two of them, about the size of hot dogs, in a blister pack. No one
>>> knows it's there unless you mention it.
>>
>> I think I'm gonna put pepperoni in my next lasagna, just to **** people
>> off. <EG>
>>
>> Carol, who thinks it sounds good
>
> I'm picturing heartburn. Hate pepperoni pizza, with all those little
> greasy pepperoni cups, get me the Tums. I for sure would not like
> that in lasagna, but to each their own. I'm still completely baffled by
> the bread thing.
>
> nancy (suddenly thinking ... is it time now for another eggplant lasagna?)
>
Heartburn City for me even using Italian sausage in lasagna. I stay away
from Pepperoni - the taste goes on and on and on.
Dee Dee

Damsel wrote:
> Karl wrote:
>
>>I searched this group (http://tinyurl.com/dec9e) and found this isn't a
>>new idea, but all the threads in that search had *slices* of pepperoni.
>>I prefer to grate a dry pepperoni stick into the sauce. Hormel packs
>>two of them, about the size of hot dogs, in a blister pack. No one
>>knows it's there unless you mention it.
>
>
> I think I'm gonna put pepperoni in my next lasagna, just to **** people
> off. <EG>
>
> Carol, who thinks it sounds good
>


I was thinkin' of putting sliced hotdogs in my next lasagna for just the
same reason!

Best regards,
Bob

"zxcvbob" > wrote

> Damsel wrote:

>> I think I'm gonna put pepperoni in my next lasagna, just to **** people
>> off. <EG>

> I was thinkin' of putting sliced hotdogs in my next lasagna for just the
> same reason!

If I say I'm ****ed off, will you both stop??!!! AHHHH

nancy

Nancy Young wrote on 09 Oct 2005 in rec.food.cooking

>
> "zxcvbob" > wrote
>
> > Damsel wrote:
>
> >> I think I'm gonna put pepperoni in my next lasagna, just to ****
> >> people off. <EG>
>
> > I was thinkin' of putting sliced hotdogs in my next lasagna for just
> > the same reason!
>
> If I say I'm ****ed off, will you both stop??!!! AHHHH
>
> nancy
>
>
>

I'm think'n clams...Yeah clams in my next lasagna. Now should I remove the
shells or not?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito wrote:
> Nancy Young wrote:
> > "zxcvbob" wrote
> > > Damsel wrote:
> >
> > >> I think I'm gonna put pepperoni in my next lasagna, just to ****
> > >> people off. <EG>
> >
> > > I was thinkin' of putting sliced hotdogs in my next lasagna for just
> > > the same reason!
> >
> > If I say I'm ****ed off, will you both stop??!!! AHHHH
>
> I'm think'n clams...Yeah clams in my next lasagna. Now should I remove the
> shells or not?

This bivalve-lasagna thingie has been descussed here to death... where
were you, high on dago red. It's been pretty much agreed by all that
clams or mussels baked in lasagna would become tougher'n shoe
leather... same with shrimp or lobster. I think you're going to have
to settle for canned tuna... lasagna-tetrazinni!

Sheldon

In article . com>,
"Damsel" > wrote:


> I think I'm gonna put pepperoni in my next lasagna, just to **** people
> off. <EG>
>
> Carol, who thinks it sounds good

People put Italian sausage in lasagna. Pepperoni is an Italian sausage.
I've never had it, or even thought about it, but it sounds worth a try.

In article >,
zxcvbob > wrote:

> Damsel wrote:
> > Karl wrote:
> >
> >>I searched this group (http://tinyurl.com/dec9e) and found this isn't a
> >>new idea, but all the threads in that search had *slices* of pepperoni.
> >>I prefer to grate a dry pepperoni stick into the sauce. Hormel packs
> >>two of them, about the size of hot dogs, in a blister pack. No one
> >>knows it's there unless you mention it.
> >
> >
> > I think I'm gonna put pepperoni in my next lasagna, just to **** people
> > off. <EG>
> >
> > Carol, who thinks it sounds good
> >
>
>
> I was thinkin' of putting sliced hotdogs in my next lasagna for just the
> same reason!


I'm guessing that if you grate (or better yet dice) them, no one will
know the difference.

Dan Abel wrote:
> In article >, zxcvbob
> > wrote:
>
>> Damsel wrote:
>>
>>>
>>> I think I'm gonna put pepperoni in my next lasagna, just to ****
>>> people off. <EG>
>>>
>>> Carol, who thinks it sounds good
>>>
>>
>>
>> I was thinkin' of putting sliced hotdogs in my next lasagna for
>> just the same reason!
>
>
>
> I'm guessing that if you grate (or better yet dice) them, no one will
> know the difference.


That would take all the fun out of it!

-Bob

On 8 Oct 2005 23:16:24 -0700, Damsel wrote:

> Karl wrote:
> >
> > I searched this group (http://tinyurl.com/dec9e) and found this isn't a
> > new idea, but all the threads in that search had *slices* of pepperoni.
> > I prefer to grate a dry pepperoni stick into the sauce. Hormel packs
> > two of them, about the size of hot dogs, in a blister pack. No one
> > knows it's there unless you mention it.
>
> I think I'm gonna put pepperoni in my next lasagna, just to **** people
> off. <EG>
>
> Carol, who thinks it sounds good

I hope you at least grind it first.

On Sun, 9 Oct 2005 09:38:40 -0400, Nancy Young wrote:

> nancy (suddenly thinking ... is it time now for another eggplant lasagna?)

Mmmm. good stuff!

On Sun, 09 Oct 2005 12:51:09 -0500, zxcvbob wrote:

> Damsel wrote:

> > I think I'm gonna put pepperoni in my next lasagna, just to **** people
> > off. <EG>
> >
> > Carol, who thinks it sounds good
> >
>
>
> I was thinkin' of putting sliced hotdogs in my next lasagna for just the
> same reason!
>
Eeeeew. That's just plain gross.

In article >,
says...
> In article . com>,
> "Damsel" > wrote:
>
>
> > I think I'm gonna put pepperoni in my next lasagna, just to **** people
> > off. <EG>
> >
> > Carol, who thinks it sounds good
>
> People put Italian sausage in lasagna. Pepperoni is an Italian sausage.
> I've never had it, or even thought about it, but it sounds worth a try.
>

I use pepperoni in both my pasta sauces and when assembling a lasagna.
When making the sauces I slice a stick of pepperoni into 1.5" lengths
and drop em' in.

There's something about the flavor after it's been cooked in tomato
sauce that I just love. They get very tender and are delicious.

sf wrote:
>
> On 8 Oct 2005 23:16:24 -0700, Damsel wrote:
>
> > I think I'm gonna put pepperoni in my next lasagna, just to **** people
> > off. <EG>
> >
> > Carol, who thinks it sounds good
>
> I hope you at least grind it first.

I just happen to have a brand-new meat grinder that I got for my
birthday. Pepperoni lasagna seems like the perfect way to break it in.


Carol, who puts pepperoni in her split pea soup

Damsel wrote:
> >
> I just happen to have a brand-new meat grinder that I got for my
> birthday.

Oh boy... potato latkes till you bust!

Congrats!

Sheldon

Sheldon wrote:
>
> Damsel wrote:
> > >
> > I just happen to have a brand-new meat grinder that I got for my
> > birthday.
>
> Oh boy... potato latkes till you bust!
>
> Congrats!
>
> Sheldon

Thanks, sweetie. I love those things, but it hadn't crossed my mind to
use the meat grinder to prepare the potatoes. Damn, now I'm hungry,
and I don't have any taters!

We stay on the lookout for good prices on meat to grind. Oh! That
gives me an idea. We can grind some of the pork we just bought, and
make potstickers. We got a decent price on the pork. $1.59 a pound.

Thanks for the congrats,
Carol

Damsel wrote:
> Sheldon wrote:
> >
> > Damsel wrote:
> > > >
> > > I just happen to have a brand-new meat grinder that I got for my
> > > birthday.
> >
> > Oh boy... potato latkes till you bust!
> >
> > Congrats!
> >
> > Sheldon
>
> Thanks, sweetie. I love those things, but it hadn't crossed my mind to
> use the meat grinder to prepare the potatoes.

Use the big holed plate. Grinding spuds is fast and saves knuckles...
just peel and slice them lengthwise into sixths and feed em through
into a large sieve in a bowl and squeeze out liquid... then grind in
the onion and the matzoh, add s n' p, egg... prepare latkes as usual.

Sheldon

Sheldon wrote:
> Damsel wrote:
> > Sheldon wrote:
> > >
> > > Damsel wrote:
> > > > >
> > > > I just happen to have a brand-new meat grinder that I got for my
> > > > birthday.
> > >
> > > Oh boy... potato latkes till you bust!
> > >
> > > Congrats!
> > >
> > > Sheldon
> >
> > Thanks, sweetie. I love those things, but it hadn't crossed my mind to
> > use the meat grinder to prepare the potatoes.
>
> Use the big holed plate. Grinding spuds is fast and saves knuckles...
> just peel and slice them lengthwise into sixths and feed em through
> into a large sieve in a bowl and squeeze out liquid... then grind in
> the onion and the matzoh, add s n' p, egg... prepare latkes as usual.
>
> Sheldon

Thankee very kindly, good sir!
Carol

On 9 Oct 2005 17:06:47 -0700, Sheldon wrote:>
> Use the big holed plate. Grinding spuds is fast and saves knuckles...
> just peel and slice them lengthwise into sixths and feed em through
> into a large sieve in a bowl and squeeze out liquid... then grind in
> the onion and the matzoh, add s n' p, egg... prepare latkes as usual.
>
WOW that sounds really easy... I use a grater for all of that and
although it takes a little time, it's not bad.

What is your opinion on grated vs ground (texture, cooking time)? I
like grated potatoes in general, so I've never considered doing it any
other way.