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'20 VA SF Henry Coleman (Dook Verbal)
- By LitlBuck
- 2011 & Beyond Basketball Recruiting
- 11 Replies
247 Profile
ESPN
Rivals
Height 6-6
Weight 205
High School Trinity Episcopal School
Home Town Richmond, VA
Class of 2020
ESPN
Rivals
Height 6-6
Weight 205
High School Trinity Episcopal School
Home Town Richmond, VA
Class of 2020
https://www.landgrantholyland.com/2...eman-miles-brooks-julian-fleming-bryan-bresee
Merry Christmas 2018
- By Best Buckeye
- Open Discussion (Work-safe)
- 21 Replies
Wish you all a very Merry Christmas.
I wish you a Merry Christmas
And a Happy New Year
A pocket full of money
And a cellar full of beer!
I wish you a Merry Christmas
And a Happy New Year
A pocket full of money
And a cellar full of beer!
Lasagne Bolognese
- Open Discussion (Work-safe)
- 11 Replies
In light of the cottage cheese thread (on lasagne? Can't quite imagine that)...Lasagne Bolognese is my signature dish and I've been making it and tweeking it for damn near 40 years. Firstly, lasagna is singular and as the dish is layered the proper nomenclature is lasagne (layers of lasagna make a lasagne); and secondly if there is ricotta cheese involved it is a southern Italian dish (and as most Italian-americans were from the south it is easy to see why that version is so popular) and very different from the northern dish from Emilia-Romagna...which is--in the culinary world anyways--the classic recipe.
It is thin sheets of fresh pasta, besciamella (bechamel/white sauce), bolognese/ragu (meat not tomato sauce) and Parmigiano-Reggiano cheese (no mozz).
Mostly, my variations have been with the bolognese (tomato or no tomato). Classically, it it celery, carrot, onion and ground pork, veal, lamb with chicken livers and pancetta (sauteed in butter, maybe a splash of EVO). And nutmeg and a bay leaf or two. If i use tomatoes it is either some fresh Roma or a can of San Marzano. Simmer at least a few hours. Sometimes i let it sit in the frig overnight. Often I add red wine (not cooking if you're not drinking) and sometimes heavy cream. More often than not I just use ground pork and pancetta. i always make enough that there's some to throw over spag so we end up getting 2-3 nights of meals out of it.
Traditionally, this is one of the few pastas not prepared al dente--the thin sheets of pasta melt into the dish almost like the cheese. Since fresh pasta is a pain to make (and buying is hit or miss) i mostly use the no bake sheets as a compromise (the boiled lasagna is fine for the southern version and is what my wife will use for her spinach/ricotta lasagna. i find the no bake pasta a better compromise for fresh).
You're nonna may not think this is lasagne but in the north they would never use ricotta either--and certainly not garlic. The north and south in Italy are dramatically different.
And like a lot of things Italian/Roman it was a Greek idea anyways.
Salute. (grabbed the photo from epicurious--pretty close to what i generally crank out)
It is thin sheets of fresh pasta, besciamella (bechamel/white sauce), bolognese/ragu (meat not tomato sauce) and Parmigiano-Reggiano cheese (no mozz).
Mostly, my variations have been with the bolognese (tomato or no tomato). Classically, it it celery, carrot, onion and ground pork, veal, lamb with chicken livers and pancetta (sauteed in butter, maybe a splash of EVO). And nutmeg and a bay leaf or two. If i use tomatoes it is either some fresh Roma or a can of San Marzano. Simmer at least a few hours. Sometimes i let it sit in the frig overnight. Often I add red wine (not cooking if you're not drinking) and sometimes heavy cream. More often than not I just use ground pork and pancetta. i always make enough that there's some to throw over spag so we end up getting 2-3 nights of meals out of it.
Traditionally, this is one of the few pastas not prepared al dente--the thin sheets of pasta melt into the dish almost like the cheese. Since fresh pasta is a pain to make (and buying is hit or miss) i mostly use the no bake sheets as a compromise (the boiled lasagna is fine for the southern version and is what my wife will use for her spinach/ricotta lasagna. i find the no bake pasta a better compromise for fresh).
You're nonna may not think this is lasagne but in the north they would never use ricotta either--and certainly not garlic. The north and south in Italy are dramatically different.
And like a lot of things Italian/Roman it was a Greek idea anyways.
Salute. (grabbed the photo from epicurious--pretty close to what i generally crank out)
OT Dawand Jones (All B1G, All-American, Cleveland Browns)
- By LordJeffBuck
- Buckeye Alumni
- 452 Replies
247 Profile
Rivals Profile
HUDL Highlights
Ben Davis HS (Indianapolis, IN)
Ht: 6'8"
Wt: 360 lbs
Class: 2019 (High School)
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Rivals Profile
HUDL Highlights
Ben Davis HS (Indianapolis, IN)
Ht: 6'8"
Wt: 360 lbs
Class: 2019 (High School)
Login to view embedded media
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Locked
ttun Shenanigans, Arguments, and Emasculated Cucks (2019 thread)
- By jwinslow
- College Football
- 5035 Replies
