From: "Nolly Unvala" 

I see your irritation...

I feel the same whenever people talk about "vindaloo" (properly
pronounced vin-daaa-loo).

If your mouth can handle it, you'll find an authentic recipe here:
http://www.barkto.com/canopus/jun1995/419394.txt

"Robert Bononno"  wrote in message
news:rbononno-A90171.20425510062003{at}w3.nls.net...
> In article ,
>  Phil Payne  wrote:
>
> > > I usually make my own sauce (I'm a bit of an amateur cook) and my
> > > family's Italian, so ... By the way, what kind of sauce?
> >
> > Lasagne is a ragu and a bechamel.  Both were different from my normal
>
> Whose lasagna? I mean, you can make lasagna with a white sauce and
> bechamel can be the basis of that of course, but that's usually for
> vegetable lasagna (which I'm not all that crazy about).
>
> > recipe - I left the cloves out of the bechamel; I just infused the milk
>
> Cloves?
>
> > usually add a little butter when frying the beef - I didn't on this
>
> You made beef with a bechamel sauce? I'm trying to figure out what
> region of Italy this lasagna originaed in.  Northumberland?
>
> > time it was different - I couldn't find chicken livers and I happened
> > across a small packet of frozen Italian seasoning, so I didn't use the
>
> Chicken liver! Frozen seasoning! Please, I'm getting gastric indigestion
> already.
>
> > dried stuff.  I also didn't use a bouquet garni but did everything up
one
> > herb/spice at a time.  I made the pasta myself.
>
> Well, that's a nice feature. Bit of work though.
>
> I am still not clear what you made. How did it taste?
>
> --
> +++++++++++++++++++++++++++++++++++
> robert b.
> +++++++++++++++++++++++++++++++++++

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