The issue with prisons is that the prisoner scheduled to die has to order on a budget set by the prison.
Some are more liberal with the monetary amount than others.
I kind of follow some of those inmates that order their last meal. Some a burger and fries, some with shrimp or some fish dish.
If there were no limit, mine would be Kobe beef ribeye imported from Japan, Olete' corn from Mexico, and a baked tater with about a pound of garlic infused butter all over it, then smothered in extra sharp white cheddar cheese from Switzerland.
As an appetizer it would be green tomato's flash fried lightly in bacon grease after dredging in panko breadcrumbs, thick brown gravy made from the drippings, put under the low broiler in the oven until the gravy just cracks on the surface, then served.
Lasagna recipe required before your above post can be approved.
Possibly a little chewy, but go for it if that's your choice. It's your last meal. The facial scratches probably won't matter in the outcome.
This is the recipe that I use to help me remember what all to buy from the grocery store ( Best Lasagna) . I only use it as a jumping off point though. From there I just throw in what sounds good to me. And I put in so much garlic that I'll NEVER have to worry about Count Dracula trying to cross my threshold.Lasagna recipe required before your above post can be approved.
A couple of the biggest things for me is the bechamel sauce and the cheeses.
I've tried making lasagna with all different brands of ricotta cheese, but I've never been able to find one that doesn't turn out gritty. So, I researched alternatives and I found that the bechamel sauce is more "traditional" and it makes the dish so creamy and velvety.
As for the cheeses, I always go for the best that I can find and afford. I NEVER scrimp on the parmesan or mozzarella. Whole milk mozzarella, freshly grated. Sartori parmesan grated as fine as possible. And lots of both.
One of the most important things that I have learned over the years is that you don't need to (and really shouldn't) boil your noodles before assembling the dish. Assemble it with uncooked pasta and make sure that your sauce is a little extra saucy. By the time it's done baking, the noodles will be perfectly al dente. If you pre-cook them, they'll end up being mushy.
The last tip that I can think of is to make the sauce the day before. I slow simmer my sauce for around 4 hours. Then I let it cool on the stove until it's room temp and put it in the fridge overnight. This let's the flavors meld fully and become one with each other. I've tried making the sauce the day in going to have the lasagna and it's just not as good.
Oh, and if you make it following this recipe and my tips but you used pre-shredded bag cheese or parmesan in a can and I find out about it, I'll spit on your grave.
GED, not only do we share good taste in wimmins, but apparently our final meal would be nearly identical.
Switch it to a New York strip and bring just the mushrooms on top. Everything else will do.
Switch it to a New York strip and bring just the mushrooms on top. Everything else will do.
Ricotta is a big no for me. We don't scrimp on cheese quality either. Thanks for the recipe!Oh, and if you make it following this recipe and my tips but you used pre-shredded bag cheese or parmesan in a can and I find out about it, I'll spit on your grave.
I’d ask for sonic drive thru food and I’d want to go pick it up myself, “ Yall want me to bring you anything back ?”
