What are you cooking now?

[Beef Oven!]

Yes, I think the name does refer to the form of the pasta itself rather than the recipe: all (?) are in the plural - spaghetti, linguine, bavette, cannelloni, rigatoni, tortellini, penne, conchiglie, farfalle, um, vermicelli ...

Not rather, but as well as. That's where the dish gets its name from, the type of pasta used (possibly Greek in origin, according to my Greek-Cypriot friend who believes the only thing the Greeks didn't invent is possibly reggae).

In terms of the dish, Lasagne is from the north of Italy and is traditionally and originally made with meat sauce.

[amateur51]

Not rather, but as well as. That's where the dish gets its name from, the type of pasta used (possibly Greek in origin, according to my Greek-Cypriot friend who believes the only thing the Greeks didn't invent is possibly reggae).

In terms of the dish, Lasagne is from the north of Italy and is traditionally and originally made with meat sauce.

With flat sheets of pasta.

[teamsaint]

Not rather, but as well as. That's where the dish gets its name from, the type of pasta used (possibly Greek in origin, according to my Greek-Cypriot friend who believes the only thing the Greeks didn't invent is possibly reggae).

In terms of the dish, Lasagne is from the north of Italy and is traditionally and originally made with meat sauce.

Well if the greeks didn't didn't invent reggae, they're catching on.

http://www.youtube.com/watch?v=nnQZA8vZpdw

and when did the Italians change the spelling?
Sneaky.

[Beef Oven!]

Well if the greeks didn't didn't invent reggae, they're catching on.
http://www.youtube.com/watch?v=nnQZA8vZpdw

ts, this thread is about béchamel sauce, please stay on topic!

[teamsaint]

ts, this thread is about béchamel sauce, please stay on topic!

You becha !!

Actually, does that mean I should not make pasta based suggestions for the integral meal breaks that cricketers enjoy, on the Ashes thread?

Boo.

Staying on topic is for losers.

[Beef Oven!]

so should I not make pasta based suggestions for the integral meal breaks that cricketers enjoy, on the Ashes thread?

Boo.

Staying on topic is for losers.

Arsenal wandered off topic today then?

Btw, that clip was the worst reggae I've encountered in a while (I suppose MrGG will like it).

Cricket is a totally crap game and I haven't a clue what people would eat when they tear themselves away from such a sad activity. Hot dogs?

[teamsaint]

Arsenal wandered off topic today then?

Btw, that clip was the worst reggae I've encountered in a while (I suppose MrGG will like it).

Cricket is a totally crap game and I haven't a clue what people would eat when they tear themselves away from such a sad activity. Hot dogs?

I once ate what was described as a " Cricketer's Lunch" in a restaurant in Hertfordshire.
It was soup and a ploughman's. I reckon the England lads have a line of coke and a big mac.
Cricket is Brilliant. Lou Harrison was a good medium pace bowler and useful no 9 batsman. Fact.

(plus he looked like WG Grace.)

Edit: don't know if Gongers will like the greek band,but I bet he knows some of them !

[french frank]

Pish! I really cannot understand why these Frenchies will roast a pork fillet for '4-5 minutes'. Yet they want to cook dried beans for two hours, even after they've been soaked all night (30 mins is plenty for my taste), and a casserole for 4-5 hours. My daube (which has turned out, after all, to be daube alla Ventimiglia rather than à l'avignonnaise) will be ready for lunch in a few minutes (not much more than 2 hours). Sniff.

sniff sniff ... sniff sniff sniff .... mmmm

[amateur51]

Pish! I really cannot understand why these Frenchies will roast a pork fillet for '4-5 minutes'. Yet they want to cook dried beans for two hours, even after they've been soaked all night (30 mins is plenty for my taste), and a casserole for 4-5 hours. My daube (which has turned out, after all, to be daube alla Ventimiglia rather than à l'avignonnaise) will be ready for lunch in a few minutes (not much more than 2 hours). Sniff.

sniff sniff ... sniff sniff sniff .... mmmm

Sounds wonderful, french frank

Sometimes, cheap cuts of meat and beans too taste different (not always better) through very slow cooking because of the breaking down of fibrous of collagen into unctuous gelatinous in the case of beef and a certain earthiness in the flavour of long-cooked beans and lentils. But what the beans gain in earthiness I think they lose in texture.

À chacun son goût

[Ferretfancy]

Sounds wonderful, french frank

Sometimes, cheap cuts of meat and beans too taste different (not always better) through very slow cooking because of the breaking down of fibrous of collagen into unctuous gelatinous in the case of beef and a certain earthiness in the flavour of long-cooked beans and lentils. But what the beans gain in earthiness I think they lose in texture.

À chacun son goût

Unctuous ? This usage seems to have begun with foodie writers like Fearnley-Whittingstall in the weekend magazines.

Chambers --- " Oily, greasy, full of unction: offensively suave and smug"

This could not possibly apply to your casseroles, or your good self, even when up against you know who!

[amateur51]

Unctuous ? This usage seems to have begun with foodie writers like Fearnley-Whittingstall in the weekend magazines.

Chambers --- " Oily, greasy, full of unction: offensively suave and smug"

This could not possibly apply to your casseroles, or your good self, even when up against you know who!

Well Ferret I can only put up my hand & plead guilty as charged, you silver-tongued cavalier you

[french frank]

Sounds wonderful, french frank

Sometimes, cheap cuts of meat and beans too taste different (not always better) through very slow cooking because of the breaking down of fibrous of collagen into unctuous gelatinous in the case of beef and a certain earthiness in the flavour of long-cooked beans and lentils. But what the beans gain in earthiness I think they lose in texture.

À chacun son goût

In this case I didn't add the beans to the casserole but served them separately, like pasta or rice. I really don't like any sort of 'mushy' food, so undercook all vegggies. [On the other hand, meat ... ]

I do wonder, though, just a little, whether the meat flavour is distinguishable from all the other flavours, in the sense of being distinctively beef or lamb (lamb in this case) or whether TVP might taste pretty much the same. On the Gloss Trode of a Sat'd'y morning our butcher is barbecuing his minty lambburgers and even with onions, you know this is definitely lamb. But the other flavours in the stew are something else ...

When I was in infant school our school dinners arrived from somewhere in a van in big metal containers which were shoved in the oven to reheat by the school 'cook'. Haricot beans were universally loathed. Now I love all dried pulses and they are wondrous with tasty stews for absorbing the wonderfulness.

[amateur51]

In this case I didn't add the beans to the casserole but served them separately, like pasta or rice. I really don't like any sort of 'mushy' food, so undercook all vegggies. [On the other hand, meat ... ]

I do wonder, though, just a little, whether the meat flavour is distinguishable from all the other flavours, in the sense of being distinctively beef or lamb (lamb in this case) or whether TVP might taste pretty much the same. On the Gloss Trode of a Sat'd'y morning our butcher is barbecuing his minty lambburgers and even with onions, you know this is definitely lamb. But the other flavours in the stew are something else ...

When I was in infant school our school dinners arrived from somewhere in a van in big metal containers which were shoved in the oven to reheat by the school 'cook'. Haricot beans were universally loathed. Now I love all dried pulses and they are wondrous with tasty stews for absorbing the wonderfulness.

Great post french frank - it took me a while to decipher the Gloss Trode

I had completely forgotten that van and the big aluminium (?) containers, a familiar sight in North Wales playgrounds in the 1950s (1960s in your case I'm sure ).

Could I nominate your "Now I love all dried pulses and they are wondrous with tasty stews for absorbing the wonderfulness." as the first line of a lyric Ode to the Bean - perhaps others would care to add lines? - or even suggest a tune?

[french frank]

Could I nominate your "Now I love all dried pulses and they are wondrous with tasty stews for absorbing the wonderfulness." as the first line of a lyric Ode to the Bean - perhaps others would care to add lines? - or even suggest a tune?

I think it sounds a bit like the early Britten cantata: Rejoice in the Bean. "For I will consider my dried pulses ..."

[amateur51]

I think it sounds a bit like the early Britten cantata: Rejoice in the Bean. "For I will consider my dried pulses ..."

Rejoice In The Bean