making lasagna tonight and as i always do i'm synthesizing from multiple recipes. funny thing i've discovered is there is basically no consensus as to what order to layer ingredients lol
@holly I mean that makes sense, to me
I should learn to make lasagna though, is it mostly just a lot of work?
@The_T i don't think it's a lot of work but other people might. take my feeling with a grain of salt though because i have extensive cooking practice and experience
@holly I have... some extensive cooking practice and experience!
Like I reckon it's probably pretty similar to making meatloaf. Like last night it took me 30 minutes to mix all the ingredients. I'd consider that an above average amount of work.
@The_T if you consider meatloaf above average amount of work then i'd say lasagna might be a fair amount of work. worth it though
@holly totally. I used to love my mom's lasagna, and freezer lasagna, while I've eaten a lot, does not remotely compare.
@holly genuine question then: what food do you consider "a lot of work", that you would ever make?
@wallhackio @holly good point, I think I don't want to ever make chili after all
@wallhackio @holly 45 minutes is still a lot usually... but I guess as a "sometimes" treat...
@The_T @holly if you want to make it super easy then
1) fry 1 lb of ground meat (beef is standard but pork or turkey is also good) until no longer pink
2) dump some pre cut onions from the supermarket in there, stir until they are translucent
3) dump 2 tbsp chili powder, 1/2 tbsp cumin, 1-2 tsp garlic powder, and a 1-2 tsp of salt, 1 of whatever can of tomatoes you have in the pantry, and 1-3 cans of whatever beans you have in the pantry. Stir and bring to a boil and then let simmer for 15 minutes
4) taste and add more seasonings to taste, which you will probably need because what I wrote here was quite conservative
And yeah that's a chili
@wallhackio @holly supermarkets in Canada don't have precut onions, it's so bizarre. But it's okay, I marginally know how to slice an onion.
But, thanks. I'll bookmark this and hopefully not forget it.
@wallhackio @holly actually, my biggest problem is I never measure sliced onions. I tend to dice up half an onion, throw the other half away, and go "yeah that's probably the right amount"
@wallhackio @holly and also my first cut into the onion is a lot of effort, so what constitutes "half an onion" could be anywhere from 1/2 to 2/3
@The_T @holly I also recommend one packet of the spice blend "sazon goya". It comes in an orange box of little spice packets. I've never had trouble finding in the Mexican food area of any supermarket in the US, not sure if Canada is different though
But sazon goya is a really really easy way to add a ton of savory punch to a chili
@wallhackio @holly I remember sazon goya in the US, but I could only find it in Florida. I used it to make rice for burritos. But once I moved up north I couldn't find it anymore, and tend to just use unseasoned white rice instead.
@wallhackio @holly hmm. It actually is listed as "out of stock" on Walmart.ca, but that likely means "we are not restocking this"
@wallhackio @holly and available for delivery at $8 a box, which seems a bit much
@The_T @wallhackio ok stop the presses i haven’t made a lasagna in years and i forgot: it’s actually a lot of work lol.
@holly @wallhackio I knew it...
@The_T @wallhackio not hard work mind you. but there’s a lot of it
@wallhackio @The_T ah yeah that's a good one