ManiCOTTI

[Que]

I love lasagna but manicotti really is a better presentation of the same ingredients.

 

[Froya]

And manicotti is cheesier.

 

[Que]

I like to alternate mine. when I make a lasagna I alternate between a meat layer and a cheese layer so I make every other manicotti of meat one or a cheese one.

For the cheese layer I've tried ricotta which is the traditional way but I prefer the way I learned from my mom which was cottage cheese a little egg and mozzarella.

Stuffing them is kind of fun.

 

[Froya]

I would eat every other cheese one.

 

[Que]

I would eat every other cheese one.

Vegan!

There is a club that is near the motor pool so I wander in there early because they have a nice kitchen and it isn't really a club as of yet when I get there at 3:30 or 4 in the afternoon.

The other day they had chili limon chicken wings. I ordered a dozen of them and when a waif wandered by, I offered her some. She said that they are delicious but she went vegan a couple of months ago.

I ordered some breaded deep fried cheese sticks and had the chef put the chili limon seasoning on it. It was a good choice.

I feel like there should be an accent mark somewhere in that word limon but I'm not exactly sure where it goes.

 

[Froya]

Pretty sure vegans don't eat cheese. Well, not cheese made with cow's milk, anyway. Soy cheese or somesuch. I've never tried it.

Those wings sound really good.

I have things with meat/meat sauce regularly. I don't have things filled with ricotta (or cottage) cheese very often at all, so given the choice, I want the cheese.

 

[Que]

She didn't actually use the word vegan I don't think. I lump all of those crazy non-meat eatin' non-omnivores together.

I did ask her whether she does eggs and cheese. I think she avoids eggs too but not cheese. it didn't seem to be a philosophical thing for her it was more that she felt she like the energy she felt she had from avoiding meet. She does things like kale smoothies and stuff.

She helpfully let me know that she doesn't do meat but she does like dick. Not as much of a non sequitur as you would think given the environ.

 

[Aquagal]

I like to alternate mine. when I make a lasagna I alternate between a meat layer and a cheese layer so I make every other manicotti of meat one or a cheese one.

For the cheese layer I've tried ricotta which is the traditional way but I prefer the way I learned from my mom which was cottage cheese a little egg and mozzarella.

Stuffing them is kind of fun.

I prefer cottage cheese also, it seems creamier. I don't think I've ever made manicotti. :-/

 

[Froya]

That reminded me of this song.

I try not to lump people. You can miss some interesting things that way.

 

[Que]

I prefer cottage cheese also, it seems creamier. I don't think I've ever made manicotti. :-/

It is almost less fuss. Key is slightly undercooking the shells. Too soft and they tend to split open when you stuff them.

For the meat, I use 1/2 Italian sausage (sweet or spicy depending on my mood) and 1/2 lean ground beef. (Probably moose or caribou in your case. . .)

I mix up a bowl of meat browned with diced onion and lots of shredded mozzarela, then stuff. The second bowl is the cottage cheese, a couple beaten eggs and mozzarella.

If I'm feeling fancy I shred in some provolone with the above.

The sauce is just my standard (ragu?) of a marinara with some pan drippings and browned meat added and simmered as long as I have time for.

 

[Que]

That reminded me of this song.

I try not to lump people. You can miss some interesting things that way.

Good tune, but I thought you were going here: https://m.youtube.com/watch?v=_sj_U6vObUA

Lumping people together makes for more inclusive orgies, though.

 

[Aquagal]

It is almost less fuss. Key is slightly undercooking the shells. Too soft and they tend to split open when you stuff them.

For the meat, I use 1/2 Italian sausage (sweet or spicy depending on my mood) and 1/2 lean ground beef. (Probably moose or caribou in your case. . .)

I mix up a bowl of meat browned with diced onion and lots of shredded mozzarela, then stuff. The second bowl is the cottage cheese, a couple beaten eggs and mozzarella.

If I'm feeling fancy I shred in some provolone with the above.

The sauce is just my standard (ragu?) of a marinara with some pan drippings and browned meat added and simmered as long as I have time for.

I don't like moose meat, too gamey for me to take on several hundred pounds of dreaded meat. Caribou is decent, but I much more prefer 100% Italian sausage. Spicy/sweet combo. I like to make an arrabiatta sauce, that really adds some zip.

The last time I made it I put in hard lasagna noodles and all the sauce cooked it up right. It wasn't runny like usual.

 

[phrodeau]

They seem rather phallic. Just saying.

 

[Froya]

Good tune, but I thought you were going here: https://m.youtube.com/watch?v=_sj_U6vObUA

Lumping people together makes for more inclusive orgies, though.

My mind can wander a bit when it's just me and another person. I think an orgy would have far too many distractions for me. Not something I've ever been drawn to.

 

[Que]

I don't like moose meat, too gamey for me to take on several hundred pounds of dreaded meat. Caribou is decent, but I much more prefer 100% Italian sausage. Spicy/sweet combo. I like to make an arrabiatta sauce, that really adds some zip.

The last time I made it I put in hard lasagna noodles and all the sauce cooked it up right. It wasn't runny like usual.

My mom does it that way. She uses a jar of spaghetti sauce and a jar of water. I never liked it that way because I don't think the noodles ever seemed done. The leftovers the next day they were good though; something about it steeping kind of like cold-steeped oatmeal.

I cook my sauce down, and the eggs set the cheese layer like a quiche.

Ooo. Speaking of eggs and cheese, my crustless spinach quiche is a long overdue. I havent cooked anything in forever. I had the whole day off today and I microwaved a couple of frozen burritos. Not even goid, frozen burritos. . .

 

[Froya]

They seem rather phallic. Just saying.

Really? A tube designed for stuffing seems phallic?

 

[Que]

They seem rather phallic. Just saying.

Hmm.

I have gotten blowjobs after serving manicotti on more than one occasion.

Food for thought.

 

[Que]

Really? A tube designed for stuffing seems phallic?

I think more of a food as sex mindset than a preparing food as sex mindset.

Depends on whether you're thinking from perspective of the chef or the diner. Fortunately, I'm a bit of a switch.

 

[phrodeau]

Really? A tube designed for stuffing seems phallic?

Should we be calling them womanicotti?

 

[Que]

Should we be calling them womanicotti?

Vaginacotti should be a thing.

 

[Froya]

Should we be calling them womanicotti?

Perhaps

I think more of a food as sex mindset than a preparing food as sex mindset.

Depends on whether you're thinking from perspective of the chef or the diner. Fortunately, I'm a bit of a switch.

I make most of the food that I eat, so that's my general perspective.

 

[Aquagal]

My mom does it that way. She uses a jar of spaghetti sauce and a jar of water. I never liked it that way because I don't think the noodles ever seemed done. The leftovers the next day they were good though; something about it steeping kind of like cold-steeped oatmeal.

I cook my sauce down, and the eggs set the cheese layer like a quiche.

Ooo. Speaking of eggs and cheese, my crustless spinach quiche is a long overdue. I havent cooked anything in forever. I had the whole day off today and I microwaved a couple of frozen burritos. Not even goid, frozen burritos. . .

Maybe I cook it longer. I cook til that cheese is that melty, crusty brown. The noodles are always al dente.

 

[Wordsworth]

Vaginacotti should be a thing.

In a bechamel sauce?

 

[Que]

Maybe I cook it longer. I cook til that cheese is that melty, crusty brown. The noodles are always al dente.

I'll do that with a cheddar like on enchiladas but with lasagna (voice to text had that as "lots on ya") I always worry that I'm going to burn the mozzarella on top so I take it out a little early but I love that brown, chewy, cheesy goodness in the corner pieces.

In a bechamel sauce?

Something creamy, to be sure.

 

[Que]

Perhaps





I make most of the food that I eat, so that's my general perspective.

I need to make that true for me again. I'm out of the house 70 80 hours a week and I eat on the road almost exclusively. I could prepare things and take them with me. I've got plenty of places all over the state that I can stop and borrow a microwave from someone.