Eggy mushrooms, in all lazyness.
I usually don’t serve anything alongside when I’m having lasagna. But it pairs well with a green salad.
I don’t either, but I have had it with rocket once and I would definitely recommend it. Garlic bread (if that is what is pictured) is a great combo with any pasta dish. Chips are a little questionable: I’d usually replace the pasta of a dish with chips if I wanted them, but l don’t think lasagne lends itself to that. Maybe I should try it! I don’t believe in food crimes (I’m a certified brown sauce and Pringles eater), so nothing’s off the table…
Yea when we make any kind of pasta we always make garlic bread. Most Italian joints around us serve it that way too although bc of the sheer amount of food in most lasagna servings you really don’t need it.
That side salad is nice as opposed to having to pay for one separately and then it’s too big just bc they have to justify the cost they charge you.
Cheat day !!!
Sausage, Onions, giardiniera, cheddar cheese on top of the sauce but still a normal load of mozzarella under the sauce, all on the butter crust! Crushed red peppers too!
My snack for the finale of The Last of Us is layers of Popcorn and Cereal, I think it’s gonna be a blast
I don’t know which looks better: that steak, or @Yacob’s pizza.
We got a spiraler and made some zoodles for the first time. Home made bolognese on top. Way less carbs, honestly isn’t at all different from traditional pasta with bolognese on it. If the sauce is good the dish is good. If the sauce is bad there isn’t a pasta on earth that can save the dish.
Happy Easter to all! My family celebrated early this year on Saturday night bc my wife and I both go flying tomorrow, but if the food is excellent and when you have all the family together it doesn’t matter if the calendar says the wrong day. I hope anyone else who celebrates has as nice a time as we did.
Since being sick last week, have been having a huge craving for steak and mashed potatoes (my wife thinks it’s because my body craved the energy), and so today I finally got to making just that. Grilled up some angus steaks; a giant T-bone for the wife, and an absolutely massive Porterhouse for myself, while she prepared some damn fine mashed potatoes (the dehydrated kind from Hungry Jack, but she knows how to distribute the butter and salt to make them perfect to my liking). Then we sat down to feast. I finished all of mine but she’ll have to have the rest of hers later, it was so large. Cooked just the way she likes hers, although I think I left mine on the grill too long, as I prefer it a bit rarer, but still, an excellent meal, and my craving is finally sated.
We had a nice little snack last night after a long day at work. The type of day you certainly want a cocktail after, but she had to go flying this morning and the bottle to throttle time had passed so we just had the food.
It’s called Shishlig where I come from. Great choice
lot of this food looks good. you guys know how to live that is good.
Prepared an absolute classic of Swiss cuisine: Wurst-Käse-Salat! (Sausage and cheese salad)
Yes, it’s called a salad. It has a dressing with mustard, olive oil, white wine vinegar, some salt and pepper – and I’ve added some mayo. The sausage is a cervelat (cooked sausage), some strong cheese in it, radish, pickles and onoin. Now it has to sit like that for a few hours.
There are variantions in Switzerland. Every typical restaurant has this salad. You can order it like I made it or “garniert” (garnished) if you want some green salad in it as well.