Not making fuck all for Easter but witty conversation as I am going to the inlaws, but just fired up the grill for the first time this year. What a fucking winter. I feel like the guy in that Thin Lizzy song, now that summers coming.
Lasagna ingredients. The two keys are a good meat sauce and the right mix of cheeses. Boil the pasta 3/4s through (in very salty water-think ocean water) then dump in cold water to stop the cooking. Then line up on parchment paper so they don't stick. The super al dente pasta will cook through when you bake it. Next you just layer it in. Sauce then pasta then cheese then sauce again. I reheat my sauce so when I mix it in with the cheese is spreads evenly. Another key is par baking it ahead of time. If you assemble it and bake and eat it the same day it will be very runny. Bake it at about 250 for 30 mins or so so it sets up then refrigerate it. Then on the day you are going to eat it, bake it all the way through. Here's the partially finished product. One of the big ones we'll eat on Easter, one my younger daughter will take back to college for her and her housemates and the smaller one is for my older daughter to take back into the city. _
Whoa, time out Green Bay! I figured the glass of red wine in the top pix as an ingredient for the red sauce, but now that those lovely lasagna's have been prepared what's that glass of red wine doing in that bottom pix? You're still on a diet of single malt and vodka - no cheating, vino's manana.
Started boiling the Hocks today and will add the Collards tomorrow morning. I'll start the smoker at 0600 and things should be done by 4pm ish. Final menu: Boneless Leg of Lamb, Full Packer Brisket, Brisket Point (burnt ends). I'll be using Pecan and Cherry woods for the smoke. Wild Rice, Baked Beans under the Brisket, Cornbread & Rolls. HD Pics to follow in the AM. Oh Yeah, ran out of Makers Mark 46 so I'll have to settle for Crown Royal..
OK, here we go.. It's Easter Morning and the Smoke is On! In Chronological order... Starting off with.. Collard Greens and Onion: In case anyone is curious how to cook these, here's the base and you can build from here: and now the meats.. From left to right: Brisket Point, Whole Brisket, Boneless Leg of Lamb: The tools of the trades Well, right now the smoker is at 225F. I've got Pecan and Cherry wood for the flavor. The Lamb goes on last as its the quickest to cook. It only has to get between 135-145F before I pull it off. The Collards are working. The Wild Rice, Cornbread and Devils Food Cake will start this afternoon near the end of the smoke. I calculate 8hrs for the Brisket and the Brisket Point, 3hrs max for the Lamb. Dinner should happen between 4-6pm. I'll post more pix as things develop.. Happy Easter Everybody!
Very Impressive, when do you sleep, Cman? I do it the easy way I go over my sister-in-laws house and she cooks....Happy Easter!
Woah woah.... waitasekent You said dat you was gunna be usin DeCecco. What is dis Borillar stuff in da pitcher?
No DeCecco lasagna at my 3 closest supermarkets. All sold out. Very weird. Barilla is a perfectly fine substitute. The number 1 used pasta in Italy (after fresh). _
I always wondered if that was true? I actually like Barilla and I was thrilled when I could find it in Manila. Can't find shit but San Remo and fucking Prego in Taiwan.
Yup, when we go to Italy it's in every supermarket and we've seen it used in kitchens at some very nice restaurants. Lots of DeCecco too, which is my preference. Great rigatoni. _
Wow. They show fine here.. Try clicking on them directly. That should make them bigger. I uploaded them at 400K so they wouldn't slow down on loading. Let me know and I can definetly make them larger.
Yeah am on my iPad, will go look at them on my computer. When I click on them on the iPad I get a TGG Error Message. Weird. _
Lets try this again... found a glitch... Tried to do a drop directly into the post. Evidently that's not the way to go.
