Subj : Cookware (part #2)
To : Dave Drum
From : Ruth Haffly
Date : Thu Apr 04 2024 13:20:41
Hi Dave,
Getting back to a previous post of yours to (IIRC) Ben: Living in
Germany for almost 6 years got me comfortable with cooking metric and
weighing things like flour. I have some German/English and one (maybe
more?) cook books. Also, before we left, I bought a set of German
measuring spoons/cups, still in use today. I'm not caught up short in my
conversions. (G) Since I joined the echo here, I've occaisionally posted
a recipe in dual measurements.
DD> This recipe would work in one of the oval casseroles I linked in my
DD> Title: Loaf Pan Lasagna
RH> Steve's mom (Italian heritage) gave me her various recipes for sauce,
RH> raviolis, lasagne, meat balls, etc as a wedding present. I've tweaked
RH> some of them over the years (making a meat or spinach lasagne, changes
RH> to the sauce, etc) but keeping fairly close to the original. Best other
DD> I've always found O.G. to be lowest common denominator Italian. We
True, I'm not as impressed with it as I was my first time or two there,
many years ago. There are a few small non chain Italian restautants in
WF and Raleigh that we usually go to instead of OG.
DD> have a substantial Italian population (the first generation seems to
DD> be falling off their twigs a lot lately) and have no lack of really
DD> good, authentic Italian restaurants. What we need is a good Greek
DD> venue.
We have one pretty good Greek place but it's now in downtown Raleigh,
near the NC State campus. Not an area we go to very often. Given a
choice, I'd rather see a good German place open up locally. When we were
in SLC last fall, our daughter told us of a German place they'd found in
downtown SLC. We tried it and were less than impressed, but then too,
we've had much better German food elsewhere.
DD> I've not made this yet - but it's high on my "Roun d Tuit" list,
DD> halved or quartered:
