Comments on: Harry presents: Vivid Dream Lasagne

By: St33v

St33v — Mon, 15 Sep 2008 03:51:38 +0000

and sp34king of mushrooms that aint champignons, the first time I had them, i made them in a thick white sauce like yr mum makes for cauliflower. very bad idea, but we got where we going anyhoo.

By: St33v

St33v — Mon, 15 Sep 2008 03:48:53 +0000

blue cheese is the r0x0rz

as the french say,”J’aime seulement le fromage qui marche”.

By: FDB

FDB — Wed, 10 Sep 2008 03:40:07 +0000

Well, this is a great idea.

It’ll make a change from my Mushroom Lasangne with Mushrooms and Mushrooms, which, while great, lacks a certain everything-except-mushrooms.

Mushroom hiding trick #2:

Get dried shi(i?)takes, chuck them in a blender and make a near-powder. Cook them in anythink you like.

By: worldpeace and a speedboat

worldpeace and a speedboat — Tue, 09 Sep 2008 12:37:16 +0000

Harry – back off from these most excellent and definitely First Tier ladies, or else!

&Duckie – I’m with Zoe. I too, am deeply suspicious of the chicken lasagne, but then I also can’t stand chicken on pizza. it’s just so wrong. however, The Delightful Nanna(tm) makes the most delicious lentil lasagne I’d never imagined was possible. it involves sherry. it’s fantastic!

By: harry

harry — Tue, 09 Sep 2008 07:10:18 +0000

“Paris (cue rolled eyes)”
# They are rolled in garlic, parsely and breadcrumbs after being brushed with beaten egg?

“blue cheese”
# But is this not the Sacred Blue the French are always going on about?!

By: harry

harry — Tue, 09 Sep 2008 07:07:43 +0000

“I have always been on the second tier of womanhood.”
# I recall a story you told me of a bath, mud and photography involving mushrooms that, as I recall, weren’t champignons. That definitely put you on the top tier.

“I like a making challenge.”
# Like the English language, perhaps?

By: Dr Sister Outlaw

Dr Sister Outlaw — Tue, 09 Sep 2008 07:07:13 +0000

(mind you, I was also eight months up the duff so the smell aspects were rather more overwhelming and be blowed if any of my pregnancy books allowed mention of blue cheese, let alone digestion of it)

By: Dr Sister Outlaw

Dr Sister Outlaw — Tue, 09 Sep 2008 07:05:44 +0000

nor me

Kirsty, white castello is about as much as I can take. When I lived in Paris (cue rolled eyes) I used to just about faint at the fromageries. I mean, they looked so appealing with their rows of little ash rolled cheeses and great big wheels of Roquefort but oh lordy, I couldn’t have gone in there, let alone put any of it in my mouth!