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Old 22nd April 2011, 01:42 AM   #341
eyoung is offline eyoung  United States
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OK, that looks appetizing. Give us the recipe or at least a basic BOM...
I love lasagna ,....MMMMMMMM

Thanks in advance, E
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Old 23rd April 2011, 03:59 AM   #342
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The onion in the lasagna , with that crescent moon coming out from the slices

very yummy
but the man need some skills in cutting the onion
Or skip the onion...

....
Lasagna !

Even Garfield
....
Oh , man ! My latest favourite is a slice of bread spreaded with something that's inside a pot ( no pun ..) : It reports 'Calabrian Hot'
It's some leftover from jars export containing eggplant ,.....citric acid.
Also tuna .
What's next ?
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Old 23rd April 2011, 11:36 PM   #343
tinitus is offline tinitus  Europe
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I take that as a very special compliment, thanks
it is indeed very tasty
no special spices
just a perfect mix of simple ingredients
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Old 24th April 2011, 09:51 AM   #344
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I recall multiple clashes with more than one g/f about when and how fine an onion should be cut, not once managed to get the message across.

Sort of like where to use big caps and where the small ones.
I see this image of two audiophiles, one French and one Italian, in heavy dispute over a big onion cap.
The Frenchy would like to toss in an even bigger one, bypassed with several banged garlic caps.
The Italian shouts back (in French with a deep rolling R) that he insists on shaving it down to a pF series.
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Old 24th April 2011, 04:17 PM   #345
tinitus is offline tinitus  Europe
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thick or thin onion rings
actually, it does matter
thin onion ring turns sweeter, milder
if you press the onion rings in your hands they turn even sweeter
sometimes too much, and almost sugar like
I always do that when used on pizzas
but not too much, or the pizza looses its freshness
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Old 24th April 2011, 11:38 PM   #346
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Thing with classic food, and classical music, it's not adventurous and all too familiar, but you keep going for that perfect touch.

Ready for a drop of olive oil and a pinch of high quality salt on top, before bang in the oven. Haricots verts and the only smoked bacon variety good for this.
(not that the sorry bunch it was for will ever experience total harmony)
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Old 25th April 2011, 12:31 AM   #347
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I bet even the toothpicks taste good.
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Old 25th April 2011, 12:56 AM   #348
valo is offline valo  Norway
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Default Burning Amp... Burning Pizza...

Click the image to open in full size.

10 hours @ 250°C
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Old 25th April 2011, 01:01 AM   #349
tinitus is offline tinitus  Europe
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jacco, looks good
while waiting for the result...

harricots
well, mine are mostly frozen
I put them in a bowl, and pour boiling water into it
let them sit untill the water is just mildly warm
maybe repeat it once more
take them up, and let them dry a bit
and then on a pan with olive oil
spice with a little paprika and chili, salt and garlic
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Old 25th April 2011, 01:28 AM   #350
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valo,

?
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