13 layer lasagna

[Timmah!]

It was good; gonna have to freeze 1/2 of it.  Sauce, noodles, ricotta, mozzarella, sauce, noodles, ricotta, mozzarella, sauce, noodles, mozzarella, sauce, mozzarella, parmesan.    Recipe: https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/  Added some bacon drippings & a few other modicfications. 

[Dessy]

i like your style timmah

[Angelz]

OMG!!! That looks delicious!!! Can I have some?

[MenTaL]

Looks Good !

[TBB]

NICE!!! Do you deliver????    

[Timmah!]

Man...It was/is good; even better after sitting in the fridge overnight...after preparing it, I went over several of the comments on the allrecipes website & the comment, which makes sense- in this case & in others (from experience)- is that letting it sit in the fridge for a couple days dramatically enhances the flavor.  Definitely holds true more so for the lasagna.  The bacon drippings add a nice flavor that one would be challenged to identify.  Also added some nutmeg, parmesan & garlic powder to the ricotta mixture, along with an egg.  I also like to sear any meats I'm cooking to get that nice Maillard spectrum that can make a huge difference in any meat-containing dish.  https://en.wikipedia.org/wiki/Maillard_reaction  You would also do well to look into Umami pairings for enhanced flavors; people have been doing it across all cultures for thousands of years without knowing exactly why; it will greatly increase the quality of any relevant dish, and is not at all as challenging as it may sound.  https://en.wikipedia.org/wiki/Umami     Here's a starter for some nice Umami pairings:  http://blog.foodpairing.com/2016/06/umami-the-fifth-taste/

Edited February 2, 2019 by Timmah!
contrast

[Kamo7s]

Did you make enough to share with the entire class?

[Icequeen]

That looks so good. I should start showing you what I've been cooking. 

[EDD THE DUCK]

17 minutes ago, Icequeen said:

That looks so good. I should start showing you what I've been cooking. 

Anything like this ?

[Icequeen]

Hey Edd! F U

I made some homemade wonton soup.

 

[EDD THE DUCK]

20 minutes ago, Icequeen said:

Hey Edd! F U

I made some homemade wonton soup.

 

 

 

 

i made chicken soup yesterday .. So There !!!! x

[Icequeen]

Well I made Homemade teriyaki chicken and stir fried bok choy so bite me!

 

[EDD THE DUCK]

6 minutes ago, Icequeen said:

Well I made Homemade teriyaki chicken and stir fried bok choy so bite me!

 

You Win .. This Time !!

[Timmah!]

You should place it in a dedicated thread so people know it's there other than happening upon it in this one...

[Icequeen]

Sorry Timmah! You're right.

[Timmah!]

9 minutes ago, Icequeen said:

Sorry Timmah! You're right.

Not complaining; just saying, it will get more notice if it has it's own thread & title... put it wherever you like.  =)

[RobMc]

3 minutes ago, Timmah! said:

put it wherever you like. 

Oh Oh ?

[EDD THE DUCK]

2 hours ago, Timmah! said:

Not complaining; just saying, it will get more notice if it has it's own thread & title... put it wherever you like. 

Timmah if you want to post your recipes without the conversation and comments taking a fast left hand turn then send me a pm or grab me in TS and i will lock the post for you . 

i fancied lasagna last week and i have not made it in a while . my daughter invited us round for dinner on Friday night and she made lasagna and then you go and post your one and i want it again .. 

Edited February 3, 2019 by EDD THE DUCK

[GHO5T]

If you set your oven to broil and leave in for five minutes more it will have a crust on top and act  the a skin [ might be helpful ]

[EDD THE DUCK]

I've looked at doing a lasagne soup .

https://www.skinnytaste.com/lasagna-soup/

[ReaPeR]

looks great and I made a run to mcdonalds

 

[Timmah!]

2 hours ago, GHO5T said:

If you set your oven to broil and leave in for five minutes more it will have a crust on top and act  the a skin [ might be helpful ]

That's the Maillard Reaction, to which I referred earlier in the post; I use it in cooking & also when configuring the ramping profile of green coffees I'm roasting.  It is NOT caramelization.  https://en.wikipedia.org/wiki/Maillard_reaction

[Sourtap]

7 hours ago, EDD THE DUCK said:

i made chicken soup yesterday .. So There !!!! x

Is everyone cooking, armed with a photocamera nowadays? 

 

@Timmah!, good shit dude, lasagna is the best!

[VHS2]

On 2/2/2019 at 9:46 PM, Timmah! said:

Man...It was/is good; even better after sitting in the fridge overnight...after preparing it, I went over several of the comments on the allrecipes website & the comment, which makes sense- in this case & in others (from experience)- is that letting it sit in the fridge for a couple days dramatically enhances the flavor.  Definitely holds true more so for the lasagna.  The bacon drippings add a nice flavor that one would be challenged to identify.  Also added some nutmeg, parmesan & garlic powder to the ricotta mixture, along with an egg.  I also like to sear any meats I'm cooking to get that nice Maillard spectrum that can make a huge difference in any meat-containing dish.  https://en.wikipedia.org/wiki/Maillard_reaction  You would also do well to look into Umami pairings for enhanced flavors; people have been doing it across all cultures for thousands of years without knowing exactly why; it will greatly increase the quality of any relevant dish, and is not at all as challenging as it may sound.  https://en.wikipedia.org/wiki/Umami     Here's a starter for some nice Umami pairings:  http://blog.foodpairing.com/2016/06/umami-the-fifth-taste/

Seems very good @Timmah!! Only one advice though.
Go to the store, your cupboards and fridge are empty (but the lasagna plate) 

[Roxy!]

Wow people you are good!!! More recipes pleaseeeee!!!