Subj : Moussaka was: Fajitas
To   : Dave Drum
From : Ruth Haffly
Date : Tue Nov 01 2022 11:56:31

Hi Dave,

 RH> We went to Chili's the other night for Steve's birthday (his request).
 RH> Both of us got the 3 meat (chicken, beef and shrimp) fajitas, ended up
 RH> (shrimp was nice & tender) but it just wasn't as "special" as it was
 RH> for us at one time. Maybe our tastes have moved upward?

 DD> Chili's is about as authentic as Chi-Chi's. My local Chi Chi's folded
 DD> when a *real* authentic Mexican venue opened. And, yes, your tastes
 DD> probably have evolved.

We never went to Chi-Chi's. The Enlisted club in Frankfurt converted to
a Chi-Chi's while we were in Berlin, never went to it in the times we
visited Frankfurt. IIRC, there was always a big line to get in. I'd
rather go to a local gasthaus for better food. (G)

 DD>      8<----- ELIDE ----->B

 DD> I've quit with the birthdays. I celebrate anniversaries of my "Jack
 DD> Benny". Most young people have no idea what that is.   Bv)=

 RH> You've already read what we ended up doing. And, yes, I know what your
 RH> "Jack Benny" is; I'm pretty sure our girls do too. Doubt that any of
 RH> the grand kids know, however.

 DD> Unless it's on their phones.  Bv)=

Probably not; it's not anything they would be interested in.


 DD> There are two schools of thought on moussaka - one uses red gravy (aka
 DD> marinara) and the other uses a bechamel. This is the one I prefer:

 RH> They're both good, IMO. (G)

 DD> If I'm going to be offered red gravy moussaka I'd a lief have
 DD> authentic lasagna made with pasta sheets instead of 'taters.

I'll have both. One of the best lasagnas Olive Garden ever put out was a
seafood one. We were stationed in AZ but had to go up to El Paso for a
wrist surgery for me. OG was offering a lasagna lover's special; you
could get 2 different kinds. Steve and I each got 2 different ones, for
a total of 4 different tastings. Both of us agreed that the seafood one
(IIRC, it had a cream sauce) was the best, even better than the
traditional one. Never have seen it on the OG menu again but I have seen
some recipies for various versions of it. One of these days I'll try
making it.


 DD> Here's a French take on an Italian dish with its roots in Greece. This
 DD> would be good made with potatoes in place of the pasta or just "as-is"

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD>       Title: Lasagne a la Francaise
 DD>  Categories: Pasta, Vegetables, Cheese, Poultry
 DD>       Yield: 8 Servings

 DD>   BOILING THE LASAGNE: Drop lasagne into boiling water. Add
 DD>   salt and EVOO. Boil slowly, uncovered for 13-15 minutes
 DD>   until "al dente". Drain immediately.

 DD>   Rinse rapidly in cold water. Hang piece by piece over edge
 DD>   of colander to dry. (keeps them from sticking to each
 DD>   other)

I usually lay them out flat on wax paper.

Something to think about. Steve's Italian side comes out; he likes the
traditional lasagna. I have varied his mom's recipe sometimes by adding
spinach on top of the ricotta cheese or layering cheese, meat sauce and
cheese as the filling. Depends on my ambition & what's on hand at the
time.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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