Quote:
Originally Posted by Ikkaku
majin - thanks for your awesomely cool recipe and story.
I'm fat... but it doesn't take away from the fact that these fast food joints went from a standard sized meal to decreasing their sizes while constantly increasing their prices. If you paid for better quality, sure. I can say fastfood hasn't increased in quality. If they kept the same prices but decreased the quantity it wouldn't be as bad, however the case here is they are increasing the prices, while at the same time downsizing their sizes and EXPECTING you to pay even more for the same items as before.
If I wanted small fries and small drink, I'd order a kids meal. At least that shit comes with a toy.  |
small fries and a drink were standard in the 50's. Our gluttony has forced to eat more, cheaper, and faster.
and yeah my recipe is a little different. I found my mom's recipe book the other day.
for the bechemal sauce,
1 litre of milk
3/4 of a cup of butter
2/3 of a cup of flour
2/3 of a cup of parmasan
6 eggs
salt pepper, nutmeg
melt butter but keep stiring with a whisk.
slowly whisk in the flour and let it cook for 3-4 minutes on medium high.
take off of heat and add milk slowly while whisking
after adding milk, put back on medium high and you have to constantly whisk, for 4 minutes or until it thickens/boils.
take off of heat. Add parmasen cheese.
whisk the 6 eggs well, and slowly add while whisking. Once complete stirred, add salt pepper and nutmeg. set aside.
the meat sauce
700 grams of lean ground beef/veal/lamb
1 chopped up large onion
5 cloves of chopped up garlic
1 can of crushed plum tomatoes (if not crushed chop them up)
1 stick of cinnamon
5-6 cloves
2 bay leaves
tbps of salt, tsp of pepper and allspice if you want it.
wine to deglaze pan
saute onions in olive oil.
add garlic once done sauting and ground meat
once down browning, deglaze pan with wine
add the can of tomatoes (to be specific a 400-500 gram of chopped tomatoes with juice)
add bayleaves, cloves and cinnamon stick.
simmer for 45 minutes to one hour.
Pasta: buy a box of pene pasta (454 grams... superstore sells it) my mother used a special type of spaghetti, but i like the penne better.
whisk 2 eggs well and MIX well with the pasta after it is cooked. this will bind the pasta together when baked.
assembly. In a cassarole pan ( i bought one from superstore... dont have dimensions) put pasta, then meatsauce and then bechemal sauce, spreading evenly. put in oven for 375 degrees for about 1 hour or until golden brown on top. Let it cool for 20 minutes and enjoy. I like to eat it with a good greek feta on the side.
it will last you 4 days if you live alone.