I bet Monk is having one of his fat housebreaker sausages with mash tonight.

Jasin wrote on Feb 3^rd, 2023 at 8:12pm:


Apparently the weirdos down in tassie are partial to trout.

Gordon wrote on Feb 3^rd, 2023 at 8:11pm:



yes - I can make a delicious meal quickly by adding some quality ingredients.
Lamb seared all sides at high temperature - it just melts in your mouth.   

I have most of the pasta making gear unpacked.

I need to get some 00 flour and a few other bits and pieces—to make some really nice lasagna.

I will post the recipe, procedure and some photos.

This will make a wonderful meal. No need for dijon mustard or soy sauce! You do need REAL parmesan cheese, not Australian parmesan—it has improved but is not ready for prime time.

Monk ate a trout?

I made the cake, dickhead. It looked pretty shabby.

I just had stirfry of beef strips, carrot, broccoli, celery and mushrooms. Some soy sauce  and some Tabasco. Tasted fine.

I have an excellent book on making pasta at home, flour ratios, recipes to make a certain amount of dough then goes into detail on long pasta—spaghetti, fettuccine etc then stuffed pastas like cannelloni and ravioli (including suggested thickness settings to finish on, thin for ravioli because it is two layers of pasta, thicker for canneloni because of double cooking.

For lasagna the author has a recipe for dough using nine egg yolks—best for hand rolling with rolling pin, less eggs if you are going to run the dough through a pasta machine. I have the machine, I have not yet found a rolling pin. The nine yolk dough looks lovely and tastes great!

A bechamel finishes the lasagna.

I prefer to crop, then see if the image needs resizing.