Phil,

I love Lasangna but my little twist (not over italian) is chilli olive oil.

My mouth's watering

Hi Sara,

So glad you came by to visit, and if I make Folks hungry, then I'm doing my job, at least part of it. I like to entice everyone to discover the Joys of Cooking, and to try something different every so often.

Of course, with your Oriental Pork dish, it sounds like you not only enjoy cooking, you must be quite adept at it. Sounds delicious, except that you lose me somewhat on the Soy Sauce.

Of course, Soy Sauce does have it's benefits. For example, studies have shown that Chinese dark soy sauce, contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases. Of course, it is unlikely for Soy Sauce to be used in nearly as great a quantity as wine. Soy sauce is also rich in lactic acid bacteria and has an excellent anti-allergic potential.

My main problem with Soy Sauce is that it can be very salty, having a salt content of between 14%–18%. A few low-sodium soy sauces are produced, but it is very difficult to make soy sauce without using some quantity of salt as an antimicrobial agent. Most varieties of soy sauce also contain wheat, to which quite a few people, including one or two in my family, have a medical intolerance, however, Japanese tamari soy sauce is traditionally wheat-free, and some tamari that is available commercially today is both wheat-free and gluten-free.

Of course, that doesn't even take into account that many , if not most, Oriental restaurants use Soy Sauce laced with MSG, which is why there are only a small handful of Chinese or Japanese Restaurants at which I will eat.

All of that having been said, I definitely plan on giving your Recipe a try. I have low-sodium Soy Sauce on hand, and it just sounds too dlicious not to try.

Thanks Again & Have A Great Weekend,

Phil

Hi Roger,

Glad you stopped back by and I'm happy that you share my love of Cajun cooking. My first wife spent much of her Childhood down around Naw'leans and Baton Rouge, LA. so her Momma could sure whup up a mess of Jumbalaya. Lawd Chile, now that was good eatin'!

Haven't thought much about Chile Olive Oil since I was still with my Italian wife, quite a while back. Of course, I've still used it ocasionally, but I just pick some up over at Williams-Sonona over at the Mall. Of course, they are also online, but the only problem is, they don't ship overseas. Besides that, it's a little bit pricey, if you know what I mean.

Here's one possible solution...

CHILI OLIVE OIL

Ingredients

• 2 cups Extra-Virgin olive oil
• 4 teaspoons dried crushed red pepper flakes

Directions

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Hope this helps.

Have A Terrific Week,

Phil

Hi Randall,

Thanks so much for visiting the Forum. Always good to find other men who love to Cook. Love to see a Recipe or two, whatever you had in mind.

I don't do Hamburger I'm afraid, but I do like a little Pork now & then, however it's prepared. I can say that I've never eaten anything down in Texas that I didn't like, even the occasional Rattlesnake or two back in my wilder days.

Thanks Again For Stopping By & Have A Terrific Week,

Phil