King Richard
Hello there
Right before penetration
Mike: How high are you?
Rick: No Mike, it's hi how are you?
I am so blazed in that photo, holy shit. hhahahahaa
The pics thread
- Thread starter Ender Rises
- Start date
Mike: How high are you?
Rick: No Mike, it's hi how are you?
I am so blazed in that photo, holy shit. hhahahahaa
PhlegethonVeins
Autopsy Obsessed
TechnicalBarbarity
Poser Disposer
Master_Yoda77
Juggalo
damnromulans
Klingons do not faint
Nice pics! Looks like you guys had a lot of gay sex bathed in pizza sauce.
Can everyone please stop calling Yoda and Butt ugly now? The standard has been set, no one on this forum could possibly be uglier than Rick...
@Sap Facebook...
Can everyone please stop calling Yoda and Butt ugly now? The standard has been set, no one on this forum could possibly be uglier than Rick...
@Sap Facebook...
Serjeant Grumbles
Active Member
- Mar 20, 2005
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Alright, so I've been meaning to make this for a while, and here it is: Lasagne Bolognese.
For the ragù, I started with a soffritto of onion, celery, carrot, and garlic:
Then I added the meat (beef, pork, and bacon):
Here it is after being thoroughly browned. You aren't done just when it all becomes grey, because when you are making ragù alla bolognese, brown means brown:
Now, I've added the tomato paste, milk, and white wine:
Now, for the Béchamel sauce. Start with a simple roux:
Here is the finished sauce, after adding hot milk and seasoning with salt and nutmeg:
Homemade spinach lasagne noodles:
Assembling the lasagne, with Parmigiano Reggiano cheese:
After baking in the oven, here is the final product:
Served on my plate:
For the ragù, I started with a soffritto of onion, celery, carrot, and garlic:
Then I added the meat (beef, pork, and bacon):
Here it is after being thoroughly browned. You aren't done just when it all becomes grey, because when you are making ragù alla bolognese, brown means brown:
Now, I've added the tomato paste, milk, and white wine:
Now, for the Béchamel sauce. Start with a simple roux:
Here is the finished sauce, after adding hot milk and seasoning with salt and nutmeg:
Homemade spinach lasagne noodles:
Assembling the lasagne, with Parmigiano Reggiano cheese:
After baking in the oven, here is the final product:
Served on my plate:
Krigloch the Furious
Pants full of poo
Serjeant Grumbles
Active Member
- Mar 20, 2005
- 4,385
- 2,835
- 113
Psychonaut
God Of Emptiness
Nice job on the lasagna! I was going to do one very similar for Xmas but punted. I even cured and smoked the bacon I was going to put in it.
The Ozzman
Melted by feels
Onder
Active Member
- Apr 10, 2006
- 11,389
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Thanks for the recipe. Well grinding veal is also a waste if you're not rich. But anyway, you took your time with those spinach things and yeah, it shows!
Saparmurat_Niyazov
Member
PhlegethonVeins
Autopsy Obsessed
Amazing. Only had a couple glasses before moving on to other stuff. Incredibly creamy, nutty with great floral notes. The taste really evolves well over time if you add a couple drops of water, though its at the cost of the creamy factor.
Krigloch the Furious
Pants full of poo
King Richard
Hello there
Here's the only two pictures I took. I'm horrible at remembering to do this.
edit: @Mike I remember eating those cookies, they were pretty damn good. I only had like two though, you destroyed the rest of them, ya greedy bastard.
edit2: That lasagne looks killer, wow.
Self-shot, holler.
Yeaaaaaaahh, lounging brehs.
edit: @Mike I remember eating those cookies, they were pretty damn good. I only had like two though, you destroyed the rest of them, ya greedy bastard.
edit2: That lasagne looks killer, wow.
Self-shot, holler.
Yeaaaaaaahh, lounging brehs.
PhlegethonVeins
Autopsy Obsessed
I always try a small amount neat, then with a couple drops of water, and from there potentially on the rocks. A lot of the time it opens up the flavors more, sometimes its needed to mellow it a hint and then other times neat is the only way to roll.
damnromulans
Klingons do not faint
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