My current view:
.
do you just live at a dive bar that has slightly different food from chilis
looks like a shitty croque monsieur bro plz dont come at my sandwich game
whats going on with the tub of jam
is it at least a raspberry champagne preserve
cuz thats literally all that we eat in these streets now
made lasagna for the first time a couple days ago - currently house sitting (2) and dog sitting (3)
so will try to post full details and pics later when i am not cleaning up poop
my first time making lasagna
just dropping the pics for now, I’ll come back and post the recipe
i've always wanted to try to make lasagna but it's really not that practical to make it for 1-2 people, and my dad doesn't tolerate cheese or gluten, and my little brother's wife doesn't eat red meat so it was pretty much a no-go to make for family meals
however my parents and my little brother and his family went to go shoot some bears in west virginia, so i thought it would be a great time to bust my cherry and share it with my older brother and his family
my inspiration was matty matteson's "guaranteed to get you laid lasagna"
https://munchies.vice.com/en_us/arti...q/beef-lasagna
i def didn't copy it exactly, but did introduce a couple tricks which aren't in my normal spaghetti meat sauce
i used:
1.75 lbs ground beef
.5 lb chorizo
1 large red pepper
3/4 white onion
3/4 carrot (graded)
4 cloves garlic
3/4 package of oven ready lasagna noodles
a grip of fresh parsley
1 bottle of ragu
1 lb package of sliced imo's provel cheese (it's a st. louis thing)
seasonings (salt, pepper, paprika, cayenne pepper, cajun seasoning)
2 egg yolks
a cup of lactaid milk (i forgot to get half & half or cream and it was all i had)
good parmesan cheese
basically sweat the peppers, onions, garlic, carrot, and add the meat and cook til brown
add the sauce and simmer
take off heat and add the egg yolks and milk, and some of the parsley
start with a corning wear dish with a little sauce on the bottom
add a layer of noodles, meat sauce, cheese, then fresh parsley (repeat x 3) wiiiiiiizzzzzzzz
one of the best things i got out of the matty matteson recipe was using the fresh parsley - it def helps making it not too cheesy, and rich
anyway threw it in the oven at 350 for about half an hour, and then put the top layer of cheese on, and pumped up the temp to 375 for the last 15 minutes or so
you can actually eat this for several days - the second pic was about 48 hours after i initially made the lasgana
cut out a slice and put some butter at the bottom and reheated it in the oven at 350 for 30-45 minutes
was gonna post this in split's thread, but it isn't my favorite sandwich necessarily. I mean, I love bacon, egg, and cheeses, but I love other shit too. This was lunch. 2 eggs, slice and a half white American cheese, i think 3 bacon slices made it into the sandwich, and a sesame seed bagel. I scooped out a bunch of the bready part of the bagel to make the sandwich easier to handle and shit.
Normally I'd take better care to get good pics, but my hands were greasy as shit and I was hungry.
There are currently 1 users browsing this thread. (0 members and 1 guests)