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It sucked. LOL. We tried a new thing I've heard about before. Put the pasta in uncooked. Pasta came out barely Al dente (sp?) and a bit "chewy". Tasted fine but the texture ruined everything. Too bad because the sauce and meat came out awesome. Oh well, there's always next year, lol...
It sucked. LOL. We tried a new thing I've heard about before. Put the pasta in uncooked. Pasta came out barely Al dente (sp?) and a bit "chewy". Tasted fine but the texture ruined everything. Too bad because the sauce and meat came out awesome. Oh well, there's always next year, lol...
Sorry bro. Hope you dial in the recipe! If not, there's always MRE's and spam!
Well you do know that Cgrutt likes to make those really big subs to be exact 6 footers,if anyone remembers he had one at the meet and greet at Chicken Shoots shooting range when we had the Tannerite shoot and we got rudely greeted by the neighbor saying we where shaking the stuff her walls of her house,lol
By the way Cgrutt it looks very good...
Clarence
I could probably could get away with a 52 inch shaft but if I could get a 54 inch shaft that would be great as I could always adjust the length of the shaft
It sucked. LOL. We tried a new thing I've heard about before. Put the pasta in uncooked. Pasta came out barely Al dente (sp?) and a bit "chewy". Tasted fine but the texture ruined everything. Too bad because the sauce and meat came out awesome. Oh well, there's always next year, lol...
I don't boil my noodle, or my girlfriends either ... eeerrr ..
I never noticed the pasta not done, I go for about 60 min tho
how long didjas cook it ..?
Looks delicious. Did you use regular noodles or the "no-cook" ones? We have used the no cooks successfully for years and they come out great. Have never tried with regular lasagna noodles but they may just need more time to soften.
Thanks Calc. Just used the regular ones and probably didn't leave it in long enough. That said I'm probably going back to tried and true after the one I froze. Creature of habit and all that...
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