Cooking Corner

[USS Monitor]

When it comes to actually using mozzarella, though, I don't think I'm adventurous enough to do it justice: pizza, salad, and I'm done.

I like it on sandwiches. Ham and mozzarella is a great combination.

You can also take small pieces of it and toss them with hot pasta before applying the sauce.

I haven't tried that with mozzarella, but I have gotten good results melting other cheeses into my pasta.

[Greater vakolicci haven]

So, I finally tried chicken hearts.

Wasn't impressed, really. Odd fishy texture, and a very fatty flavour. I think they're continuing their second-tier place in the gravy mixture.

[Eclius]

I'm still struggling to find good mozzarella though, I mean, I'm just unsure where you can buy them

Do you have a good deli near you? Alternatively, I've had luck down the fresh produce section of local markets.

When it comes to actually using mozzarella, though, I don't think I'm adventurous enough to do it justice: pizza, salad, and I'm done.

One of my favourite mild cheeses for cooking is Cheshire. I use it a lot. I find it especially good in meals that call for feta (which is a bit salty for me).

Yeah, that's the issue....there are actually several small deli stores near me, but I don't go there due to....sanitary concerns (sometimes I think they might have purchased a fake health license)

[The Free Joy State]

Do you have a good deli near you? Alternatively, I've had luck down the fresh produce section of local markets.

When it comes to actually using mozzarella, though, I don't think I'm adventurous enough to do it justice: pizza, salad, and I'm done.

One of my favourite mild cheeses for cooking is Cheshire. I use it a lot. I find it especially good in meals that call for feta (which is a bit salty for me).

Yeah, that's the issue....there are actually several small deli stores near me, but I don't go there due to....sanitary concerns (sometimes I think they might have purchased a fake health license)

Ah...

I'm a bit stuck then. Besides markets and delis, some supermarkets stock it (at least in the UK). Some can be quite good (some... isn't).

[Fartsniffage]

When it comes to actually using mozzarella, though, I don't think I'm adventurous enough to do it justice: pizza, salad, and I'm done.

I like it on sandwiches. Ham and mozzarella is a great combination.

You can also take small pieces of it and toss them with hot pasta before applying the sauce.

I haven't tried that with mozzarella, but I have gotten good results melting other cheeses into my pasta.

Try the following recipe. It's amazing.

http://www.deliciousmagazine.co.uk/reci ... l-lasagne/

[Pax Nerdvana]

I like it on sandwiches. Ham and mozzarella is a great combination.



I haven't tried that with mozzarella, but I have gotten good results melting other cheeses into my pasta.

Try the following recipe. It's amazing.

http://www.deliciousmagazine.co.uk/reci ... l-lasagne/

The picture makes it look really good.

[The Emperor Fenix]

Take 4 puffins, plucked, gutted, and cleaned, soak in cold water overnight.

Make a cake batter out of 1 3/4 tbs soft butter, 1 cup sugar, 4 eggs, 2 1/4 cup plain flower, 1/2 tsp baking powder, 1/2 cup raisins, pinch o' salt.

Tie off the neck of each puffin, fill former guts area with cake batter, sew shut.

Place in large put, cover with water and some quantity of salt, slowly bring to boil and braise for 1 1/2 hours.

Serve with boiled potatoes.

Perfect for when that star wars movie comes out on DVD.

[Pax Nerdvana]

Take 4 puffins, plucked, gutted, and cleaned, soak in cold water overnight.

Make a cake batter out of 1 3/4 tbs soft butter, 1 cup sugar, 4 eggs, 2 1/4 cup plain flower, 1/2 tsp baking powder, 1/2 cup raisins, pinch o' salt.

Tie off the neck of each puffin, fill former guts area with cake batter, sew shut.

Place in large put, cover with water and some quantity of salt, slowly bring to boil and braise for 1 1/2 hours.

Serve with boiled potatoes.

Perfect for when that star wars movie comes out on DVD.

Yes perfect.

[Risottia]

I like it on sandwiches. Ham and mozzarella is a great combination.



I haven't tried that with mozzarella, but I have gotten good results melting other cheeses into my pasta.

Try the following recipe. It's amazing.

http://www.deliciousmagazine.co.uk/reci ... l-lasagne/

Meatballs and raw-cured ham and mozzarella in lasagne... sure why not.

http://ricette.giallozafferano.it/Lasag ... gnese.html

1.Make a Bolognese ragout. Fry chopped celery, carrots and onions, 50 g each, in 1 tablespoon of olive oil. Add 250 g of FAT minced pork and 500 g of minced beef. Add a pinch of salt. Stir for ten minutes, add 250 ml of white wine, let it simmer away, add 250 g of tomato sauce and 1 l of water. Cook for 1 h, add 1 l water more, let it simmer for another hour, add 1 l water more, let it simmer until it gets the right consistence, add pepper (the milk is entirely optional).

2.Make nutmeg bechamel (your standard bechamel, just remember to add the nutmeg to the milk!)

3.Make the layers. Bottom, bechamel. Then a layer of dough, bechamel, ragout; dough, bechamel, ragout and so on. On top of the last ragout layer, lots of grated Parmigiano Reggiano (if it's not at least 16 months old don't bother buying it, seriously).

4.Slam into the oven at 180° for 15 min, and keep it in until the surface becomes shiny and a bit golden.

[USS Monitor]

I like it on sandwiches. Ham and mozzarella is a great combination.



I haven't tried that with mozzarella, but I have gotten good results melting other cheeses into my pasta.

Try the following recipe. It's amazing.

http://www.deliciousmagazine.co.uk/reci ... l-lasagne/

I can't because I'm allergic to the sauce.

[Fartsniffage]

Try the following recipe. It's amazing.

http://www.deliciousmagazine.co.uk/reci ... l-lasagne/

Meatballs and raw-cured ham and mozzarella in lasagne... sure why not.

http://ricette.giallozafferano.it/Lasag ... gnese.html

1.Make a Bolognese ragout. Fry chopped celery, carrots and onions, 50 g each, in 1 tablespoon of olive oil. Add 250 g of FAT minced pork and 500 g of minced beef. Add a pinch of salt. Stir for ten minutes, add 250 ml of white wine, let it simmer away, add 250 g of tomato sauce and 1 l of water. Cook for 1 h, add 1 l water more, let it simmer for another hour, add 1 l water more, let it simmer until it gets the right consistence, add pepper (the milk is entirely optional).

2.Make nutmeg bechamel (your standard bechamel, just remember to add the nutmeg to the milk!)

3.Make the layers. Bottom, bechamel. Then a layer of dough, bechamel, ragout; dough, bechamel, ragout and so on. On top of the last ragout layer, lots of grated Parmigiano Reggiano (if it's not at least 16 months old don't bother buying it, seriously).

4.Slam into the oven at 180° for 15 min, and keep it in until the surface becomes shiny and a bit golden.

Be as snobby as you like, that recipe is by an Italian.

[Risottia]

Be as snobby as you like, that recipe is by an Italian.

He can be an Italian, but tThere's no "Italian cuisine", just many local cuisines from different parts of Italy. Juding by the name, he's Neapolitan. The traditional recipe for lasagne is the Bolognese one.

Yep, I'm quite the retrograde chauvinist when it comes to cooking.

More to the point:
1.the Parma ham tastes way too delicate. You'll end up not even noticing it in those lasagne.
2.Meatballs in lasagne, nah. The point of lasagne is that the layers are THIN enough that the humidity of the bechamel and of the ragout becomes steam and cooks the dough uniformly, as if it were in a steam oven. Meatballs aren't thin, their cooking time is radically different from the dough, and you'll end up with soaked dough OR overcooked meatballs.
3.Mozzarella. Mozzarella is GREAT with durum wheat dough - it's slightly acidic. But with egg dough, nope: egg dough doesn't go well with such tastes. And lasagne are layers of egg dough.

[Fartsniffage]

Be as snobby as you like, that recipe is by an Italian.

He can be an Italian, but tThere's no "Italian cuisine", just many local cuisines from different parts of Italy. Juding by the name, he's Neapolitan. The traditional recipe for lasagne is the Bolognese one.

Yep, I'm quite the retrograde chauvinist when it comes to cooking.

More to the point:
1.the Parma ham tastes way too delicate. You'll end up not even noticing it in those lasagne.
2.Meatballs in lasagne, nah. The point of lasagne is that the layers are THIN enough that the humidity of the bechamel and of the ragout becomes steam and cooks the dough uniformly, as if it were in a steam oven. Meatballs aren't thin, their cooking time is radically different from the dough, and you'll end up with soaked dough OR overcooked meatballs.
3.Mozzarella. Mozzarella is GREAT with durum wheat dough - it's slightly acidic. But with egg dough, nope: egg dough doesn't go well with such tastes. And lasagne are layers of egg dough.

2. The meatballs are cooked before they go into the dish, just like the mince in a standard lasagna.
3. Pretty much all pasta in the UK is duram wheat. He was writing for a British audience. We use duram wheat lasagna sheets.

[Immoren]

"food is anarchy, dude" is obviously always correct answer.

[Corindia]

Be as snobby as you like, that recipe is by an Italian.

He can be an Italian, but there's no "Italian cuisine", just many local cuisines from different parts of Italy.

wouldn't those cuisines in the aggregate be Italian cuisine?

[Dylar]

Next week I'll be making some kolaczkis for my yearbook class and for me.

[Fartsniffage]

He can be an Italian, but there's no "Italian cuisine", just many local cuisines from different parts of Italy.

wouldn't those cuisines in the aggregate be Italian cuisine?

Don't push him. One day I'm going to tell him that traditional pasta must be cooked according to asian cuisine and explode his head.

[USS Monitor]

Next week I'll be making some kolaczkis for my yearbook class and for me.

(Image)

I'd eat that.

[The Free Joy State]

Next week I'll be making some kolaczkis for my yearbook class and for me.

(Image)

They look nice.

And I can get gluten-freen puff pastry now, which makes it possible for me to make them!

(Don't judge: with me, even attempting gluten-free shortcrust pastry fails at the best of times)

[Pope Joan]

So, I finally tried chicken hearts.

Wasn't impressed, really. Odd fishy texture, and a very fatty flavour. I think they're continuing their second-tier place in the gravy mixture.

They are an organ meat, like liver or kidney.

Try preparing them in a clay pot or in parchment; less greasy that way, and the flavor gets sealed in

[Bombadil]

Here's a simple trick..

..place two chopsticks in a V over a saucepan of boiling water to stop it boiling over the pan.. I don't know why it works but it does.

[Risottia]

He can be an Italian, but there's no "Italian cuisine", just many local cuisines from different parts of Italy.

wouldn't those cuisines in the aggregate be Italian cuisine?

Nope.

[Risottia]

We use duram wheat lasagna sheets.

NO GOD NO PLEASE NO NO NO!

I bet you can easily find Barilla's egg lasagne at Tesco's. Although I would rather advise to make the dough yourself.

[The South Falls]

I had Rice and Fish Stew three days ago. It was great, but I wondered if when any of you made rice + fish stew, you used a different kind of fish or rice. We used Salmon and White Rice. We also used a little seaweed paper.

[The Derpy Democratic Republic Of Herp]

panzerotti my uncle made

Took me 4 days to eat.