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 Post subject: Re: Pasta time management
PostPosted: Wed Sep 25, 2013 8:53 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
I agree with Amy. It would be awfully hard to get a serving of lasagne out of a 6" deep pan, or so it seems to me.

fitzie


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 Post subject: Re: Pasta time management
PostPosted: Wed Sep 25, 2013 8:55 am 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
The only way you'd be able to do it would be to refrigerate the baked lasagna, then slice it cold and reheat the slices.

Amy


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 Post subject: Re: Pasta time management
PostPosted: Wed Sep 25, 2013 9:17 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
I figured I'd destroy the first slice but the others would be okay, like a good deep dish pie. I was excited about the 6" pan but buying an expensive pan right now is out of the question even if I find it. I am not at all excited about a 4" pan, so I am not sure it is worth keeping. Being that the 4" pan is here and the 6" pan is not available, I will think about it.


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 Post subject: Re: Pasta time management
PostPosted: Wed Sep 25, 2013 6:49 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Lisa,

I highly recommend you don't make a 6" high version of this. At that height it becomes much more complicated to cut and serve, and I believe you'd be cursing me for even suggesting this recipe.

When I make this, it's in a 3" tall dish. It's perfect for the two of us for the first night, and lots of nice leftovers.

Amy


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 Post subject: Re: Pasta time management
PostPosted: Wed Sep 25, 2013 10:39 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
I'm curious where you found a 6 inch deep pan....I thought my Mario Batali pan was deep, and it's 3 inches iirc. Makes good lasagna though!

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Carey


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 Post subject: Re: Pasta time management
PostPosted: Thu Sep 26, 2013 7:23 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
Thanks all, I apologize for my whineyness. It's been a bad week - 40% layoffs announced at work and my stress level is a wee bit high and my coping skills are not at their most shining. I appreciate all the suggestions.

Carey, the 6" pan isn't available any more at any rate. The only thing I have found comparable is a steam pan.

--Lisa


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 Post subject: Re: Pasta time management
PostPosted: Thu Sep 26, 2013 7:38 am 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Lisa,

I forgot you work for BB. Is your job safe?

And, we all have our moments...you weren't as whiny as you think you might have been.

Amy


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 Post subject: Re: Pasta time management
PostPosted: Thu Sep 26, 2013 3:27 pm 
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Posts: 935
Hi Amy,

No telling on the job yet. You know it goes: no actual knowledge until D-Day. I am really worried about other folks frankly. I have team members on Visa's who will have to go "home" and others who are the only breadwinner in their family. We will get by, but I am definitely cranky this week, and minor disappointments are all out of proportion emotionally.

Current plan is to keep the 4" pan, and if I really don't like it I will donate it around Thanksgiving to someone who needs it. But it will probably be fine.

Thanks for asking,

--Lisa


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 Post subject: Re: Pasta time management
PostPosted: Thu Sep 26, 2013 5:00 pm 
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Joined: Sun Aug 30, 2009 9:26 am
Posts: 237
Thanks Amy for the recipe. I'm going to make a plan for a day I can enjoy preparing this!!!!!

Karen


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 Post subject: Re: Pasta time management
PostPosted: Fri Sep 27, 2013 3:43 am 
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Location: Telluride, CO
btw, I usually ladle some marinara sauce on the plate and put the lasagna on top of it. It's helpful to have a little extra sauce when you serve this.

Amy


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