what's cooking? part 5: 2017-2027

Idk but this is the only one I use, also for chemical irritation reasons: http://4.bp.blogspot.com/-NqpJG3U0l6E/T1Z2Gast13I/AAAAAAAANAs/nw6lR4Dr7Ik/s1600/Jordana_LOLLipOutLoudLipGloss_1.jpg

Again, ironically, it's the super-cheap version that is perfect.

Oh god sorry hueg

Ha! Thx. I was about to say the only thing I know I am not allergic to is cheap rose's salve and revlon.

I am making a tofu and broccoli stirfry tonight (brown sauce). I am going to use that link above's recommendation about pouring hot salted water over the tofu first to dry it out.

we made lasagna tonight, it wasn't anything too epic but I found some italian-style sausages at lol marks & spencer near work & since I live in a heavily muslim part of the city I can't find sausages excepts the most basic kinds near home so I snapped them up. although now that I think of it, I think of "italian sausage" from a north-american perspective & don't actually know anything about Italy-italian sausages. I should correct that! we have plenty of "genuine" italian food shops in the city, I just don't frequent them. really all I'm looking for is a spicier sausage than the generic-for-france saucisses de toulouse that I can find in the supermarkets around our apartment.

No bechamel!

ABSOLUTELY NOT

wait what

but merguez is already the best sausage

we eat plenty of merguez! it is readily available in my neighborhood. but for lasagna ?

I just googled to see if there are boudin noir lasagnas. Of course there are. I would try.

if you are taking it out of its casing, you can probably make any sausage into any other type of sausage, approximately

just read some moroccan recipe blogs with lasagna à la merguez, still, I'm not sure

that sounds good

no i mean what is yr problem with bechamel in lasagna

Ha! Bechamel in lasagna on the controversial opinion thread set off the whole cheese discussion that led to the changing of the I Love Cooking Board to The Cheese Board. Bechamel in lasagna is a huge disappointment. Always. Granny jizz.

isn't it the most traditional tho?

Post a controversial opinion

some traditions are not worth saving

I've never encountered this tradition

If your benchmark is granny jizz you are doing it wrong.

Damned autocorrect bechamel

I've never had good bechamel in a lasagna. It's only needed if you can't get cheese.

I like goat cheese in lasagna

I assumed it was added on top or something. bechamel alone seems like it'd be so mild what's the point

kinda hitting me that i don't really like lasagna. or better said, i'll take its component parts in just about any other form.

What form would the lasagna take, though

I guess it is just pasta, so you would like a different noodle

yeah, like i'd rather have a ricotta-filled pasta with some sauce or something like that

I love any sort of baked pasta.

i cant with you ppl

Plain bechamel sounds bland. I make a parmesan cheese sauce with shallots and thickened with egg yolks.

that sounds good. The mixture of egg, goat cheese, and ricotta in the recipe I make is pretty saucy. but there's mozzarella, too.

i dont know any of you

I looked at recipes, and the bechamel is just mixed with the red sauce. there's a bunch of other cheese. that seems fine, and I don't know why it'd be bad if it were made properly.

I've never had good bechamel in a lasagna. It's only needed if you can't get cheese.

― Yerac, Thursday, March 22, 2018 6:46 PM (three hours ago) Bookmark Flag Post Permalink

this post implied replacement of cheese

mixed with the

what is happening

lol this is what I found https://www.foodnetwork.com/recipes/giada-de-laurentiis/classic-italian-lasagna-recipe-1941225

ok idk what giadas on

xpost To clarify, the only way I can fairly imagine it used in lasagna is because other cheese is more expensive sometimes hard to get and it acts as a filler to cream it up. But it's disgusting. I even dislike it in croque monsieur. This is all covered in that other thread though. Growing up, I no one ever put it in lasagna. But I had a lot of asians making it for me.

All the sainsbury, tesco, M&S ready to go ones just look like a white goopey mess. The main grocery stores where I am are only slightly better where they may have it only as one layer. I think in the US most ready to go lasagnas don't have that travesty.

I made a new thread for this Controversial Food Opinions - The Béchamel Test

I made Hainan chicken rice out of 101 Easy Asian Recipes. (Roughly equivalent to khao mun gai.) Poached chicken, chicken fat rice w aromatics, broth made from the poaching liquid, condiments. Absurdly flavorful and good and an excellent use of a couple hours and a chicken.

That shit's delicious, I ate it like half a dozen times when I was in Singapore where it's like the national Big Mac Extra Value Meal. That plus a side of stir fried or braised greens is the best.

I like that cookbook, I've been making its economy noodles (also from Singapore I guess?) a lot.

I should go to Singapore just to eat I think.

Oh wow, I never even thought of making hainan chicken from scratch. I always want my friend from SIngapore to make it for me but he sometimes cant because he runs out of the "season packets" he brings back from SIngapore and for a stupid reason I assumed you needed those. HA!

I made such a good spicy steak run tonight I think we might have version 2.0 going gold finally, after only 11 years

what is a spicy steak run? idk what you are talking about aside from the words "spicy" and 'steak"

Rub not run. Whatever who cares you know what I’s saying. Seared into an incredible crispy crust, didn’t need or want for any kind of that compound butter or sauce nonsense.

Steak was huge, 24oz or so, so I guess divide everything in half (or more) for more normal preparations. Foreigners: 1 tsp = ~5 ml

1 tsp kosher salt

Put this in a tiny bowl and set aside.

1 tsp black pepper
1 tsp granulated garlic
1 tsp parsley flakes
.5 tsp white pepper
.5 tsp thyme
.5 tsp paprika
.5 tsp peri-peri
.5 tsp rosemary

Mix all of the above into a different little bowl. Mix gently, but thoroughly.

1 tsp EVOO

drizzle that on the steak and rub it all over

Then, rub the seasoning mix all over the oiled-up steak. I just use my gross fingers that still have EVOO and steak juice on them fwiw.

Lastly, sprinkle the kosher salt on the top and bottom of the steak, and rub it like nanook.

After 2-5 minutes sear both sides and cook to your desired doneness.

“I’s” = autocorrect is really on fire tonight.

so wait, you sear both sides in quick succession? I've always done one side for 3-5 minutes, then flipped it for the same amount.