The Bear

Rezz said:

Legit chef, with years in expensive ass restaurants. He's the real deal.

He comes across as silly but that's kind of his whole schtick. He's a very good chef with extremely good technique when it calls for it. He just fucks around a lot on camera. (14 years in hospitality, most of which was back of house as personal experience. Dude knows his shit.)

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Burns said:

So in the Lasagna you make you just toss in some plain bechamel sauce and not turn it into a mornay sauce? I mean I see that on THIS video (Italia Squisita), but I don't see how it would be better than Ricotta.

Otherwise that seems just like the Ziti recipe from Chef Jean-Pierre:

Spoiler

View attachment 589948

Baked Ziti à La Jean-Pierre - Cheesy, Saucy & So Easy!

Baked Ziti al la Chef Jean-Pierre, an easy baked ziti recipe that is an amazing marriage between a beef ragù and mac & cheese.

chefjeanpierre.com

The recipe from this Sicilian lady is always how I have seen Lasagna made (minus the hard boiled egg topping). I may have had some with plain bechamel at some catered event, but I would much rather have a plethora of other dishes, if ordering individually at a restaurant, so no idea if I have ever had "authentic" lasagna.


Finally, it's just like pizza from Italy that is not like pizza from New York, which are neither like the pizza from Detroit, yet they are all still pizza. If the vast majority of the US uses ricotta in their lasagna, even the Americans with Italian heritage, then it's still lasagna, which has the exact same ingredients of Baked Ziti.

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Deathwing said:

A food derail without paging the Dr.Retarded ? For shame.

I like lasagna with mornay and bolognese.

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