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Guest Bev

Specially For Michael C.

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Guest Bev

Michael C.

 

What can you really tell us about your so called famous...

"Makes a mean Lasagne" statement? Do you really honor that statement? .. This I gotta hear :lol:

 

Awaiting for your response with a pen and paper on my hands :lol:

 

Bev

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Oh, oh. It appears Bev has thrown down the gauntlet. Am I to understand that my lasagne making prowess is being challenged? I must warn you my bloodlines run pure in this regard, dear.

My father's side is from Sicily. My mom's from Florence. A classic combo. When I was a young 'un, my folks owned a little Italian bakery and pastry shop in NY. I was so round from eating all the goodies all day long I looked like a watermelon with limbs :lol: .

As a result of being exposed to all this culinary activity from an early age, my curiosity in the kitchen has always run high. There are a number of dishes I make that get the in laws a runnin' to my door. of course, they'll eat possum if it's heavily salted and basted in bourbon. Perhaps they aren't a good measuring stick.....

Nevertheless, my lasagne usually meets with raves, oohs, and aahs. But that could also be due to my wearing only an apron as I prepare the meal :lol: .

The recipe? Surely, you jest, Bev! I could tell you. But, are you really prepared to handle such a responsiblity??

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Guest Guest
Oh, oh. It appears Bev has thrown down the gauntlet. Am I to understand that my lasagne making prowess is being challenged? I must warn you my bloodlines run pure in this regard, dear.

My father's side is from Sicily. My mom's from Florence. A classic combo. When I was a young 'un, my folks owned a little Italian bakery and pastry shop in NY. I was so round from eating all the goodies all day long I looked like a watermelon with limbs :lol: .

As a result of being exposed to all this culinary activity from an early age, my curiosity in the kitchen has always run high. There are a number of dishes I make that get the in laws a runnin' to my door. of course, they'll eat possum if it's heavily salted and basted in bourbon. Perhaps they aren't a good measuring stick.....

Nevertheless, my lasagne usually meets with raves, oohs, and aahs. But that could also be due to my wearing only an apron as I prepare the meal :lol: .

The recipe? Surely, you jest, Bev! I could tell you. But, are you really prepared to handle such a responsiblity??

Hmmm :lol:

 

Okay, let me put it to you this way.... how often do you use uh how do I say this, oh yes "how often do you use a can opener when you make your mean dish?" :lol:

I've always said and is a fact that the best chef in the world are men PERIOD!

 

I'm still waiting for the juicy part Michael and still have my pen and paper in hand or are we just bluffing about our statement?

 

Don't worry I won't share your secret with the rest of the forum.

 

Don't leave me hanging.

 

Bev

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Bev, if I didn't know any better I'd think you were serious. Problem is, a good lasagne recipe is somewhat involved. Starting with the tomato based sauce, to the freshness and quality of the various ingredients, results can vary.

That said, with Thanksgiving upon us, wouldn't you rather have a recipe for sweet potatoes and marshmallows? :lol:

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Ahhhh,

 

Sweet potatoes with Marshmellows....

 

Take the lots of sweet potatoes and mash them to a mush, put in aprx 1/4 cup OJ and 1/4 cup pineapple juice, mix well and lay evenly across tin or dish, top with mini marshmellows and cook til a pretty golden gooey brown.

 

Mike

:ph34r:

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Guest Bev

Okay Mike I'll be nice :lol:

 

Yes I trust that your lasagne is good just wanted to know what was the ingredient that made it so mean, I have never found a good recipe for it all over the internet. (is my favorite dish) :D

I went to an Italian restaurant last weekend just to try their lasagne and they said they didn't serve that! I'm like .... huh? :lol: I thought they were kidding but they were serious and then I went to a mexican restaurant and they DID serve lasagne lol I must be missing something here..

So I decided to start making my own lasagne so that I can have it when ever I wish, (I burn it fast anyway) but if you do run across a very good lasagne recipe that has spinach and yet very tasty and extra juicy yumm please let me know if is not too much to ask or anybody out there reading this plz send me an IM to yahoo msgr at:

ca_property_locator I check it frequently or Mike is it okay to leave my email address here on this board? Okay is... 2beverly@prodigy.net if I'm not allowed to leave my contact info here please feel free to deleted and no harm done :lol:

 

Oh and about the sweet potatoes, have you tried the whipped cream on your mashed sweet potatoes oohh . (man, I wish I cooked)

 

Thanks A million

 

BTW: whom ever sends me a good recipe will be rewarded :lol:

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Ahhhh,

 

Sweet potatoes with Marshmellows....

 

Take the lots of sweet potatoes and mash them to a mush, put in aprx 1/4 cup OJ and 1/4 cup pineapple juice, mix well and lay evenly across tin or dish, top with mini marshmellows and cook til a pretty golden gooey brown.

 

Mike

:ph34r:

Mike Pine: the Emeril Lagasse of creative real estate :lol: .

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OK, Bev, you are obviously a woman on a mission for some good lasagne. And, to top it, you entice us with rewards (?) for sharing a good recipe. How can I ignore you now?

For starters, a search on the 'net for some quality recipes turns up this, among many others: here. It is very similar to mine, along the traditional lines of what a lasagne recipe is. But, it is a heck of a lot easier and quicker to pass along Mario's than to type out mine. I'm sure you'll find it wonderful.

Keep in mind that, like most things we do, we get better with experience. So, if your first attempt doesn't turn out exactly as planned, try, try again. After three or four attempts you will have this recipe tweaked for your particular tastes and preferences. I'm guessing that's when I'll receive my reward? Enjoy, dear.

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Guest Bev

Estimado Michael,

 

Si senior, gracias por tu recomendacion pero..... :lol:

 

Anyway, I will look into that page you mentioned above and will try it but if I have to do like you instruct me to do (cook it 3 - 4 times before I get it right) I would probably wouldn't want it that much any more, I want it to be just right the first time around so I'll be very careful cuz I want to "learn" how to make it. I'm hoping that Mario is Italian at least.

I have 2 other recipe's referrals sent to me already :lol: so I'll give those to my chef and see what we can come up with... so what ingredients or what is different about your recipe that is not on Mario's recipe? (or are we still shy about exposing something?).

 

Oh yeah about your reward, is yet to be determine depending on my satisfaction results so let's hope Mario knows his stuff for a change for your sake :lol:

 

Bev

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I'm hoping that Mario is Italian at least.
That would be Mario Batali, of Babbo Ristorante in NYC. He's also got a gig or two on Food Network. So, I'd say his credentials should earn him access to your kitchen.

Seriously, he is a well known and respected Italian chef. I'm sure you won't be disappointed.

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Guest Bev

Okay Mike,

 

I got it all together now and will put it to the test this weekend, wish me luck.

I'll tell you all about it next week.

 

Happy Thanks Giving!

 

Bev ;)

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Thanksgiving feast tomorrow........lasagne orgy this weekend. Girlfriend, you are livin' large. Enjoy it all. I'll be waiting to hear the reviews.

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Girlfriend, you are livin' large.

Large? B)

This is where I draw the line ;)

:lol: With a wife and two daughters you'd think I know better by now :( .

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Guest Bev
:lol: With a wife and two daughters you'd think I know better by now  :( .

Mike, you are forgiven my friend, but just for the record.... I'm not large ;) I'm a soccer player on weekends B)

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