If you Google 'pasta shape chart', there are several posters of pasta shapes. (I've seen them on the wall in Italian restaurants.)
Popcharts makes some interesting charts, I have one that has a picture of every bird that can be found in the USA, over 700 of them. The only problem is some of the pictures are so small that you almost need a magnifying glass to see them.
The lasagna is pretty tasty, fairly mild (by design.) My wife says it doesn't have enough mozzarella cheese, and something in it turned soupy, which has happened before. Could have been the spinach/ricotta filling or the fresh mushrooms, I suppose. My wife thought I might not have drained the noodles enough, but I don't think that's the case, I wrapped them in dishtowels to drain and almost couldn't peel some of them off afterwards.
We'll be eating leftover lasagna for a while, I made a 9 x 13 pan.
I have one binder for recipes I've printed that I make frequently, the rest are in magazine holders organized by category: savory, sweet and gluten-free. Ones I haven't tried yet are in a separate stack. Every now and then I go through all 4 stacks and decide if any of them need to go in the binder or the trash. I haven't done that since last spring, probably time to do it again.
I made the lasagna for tonight, it went in the oven about 15 minutes ago, now I'm waiting to see how it came out. I haven't made a lasagna in several years, I made some mistakes that required me to do some on-the-spot adjustments and repairs.
It's huge, so I hope its tasty, a bunch of it may have to go in the freezer.
Spaghetti with mushrooms and cheese toast, using up some of the marinara, the rest will probably go in lasagna tomorrow.
Tonight was a leftovers night, though I am making a batch of custard. For some reason the last several batches of custard I've made have separated on me, I don't know if I under/overcooked them, didn't mix them enough, or something else. I added an extra egg to this batch, that ought to help.
I'd classify steaming as a form of baking, there are a number of steamed breads, Boston Brown bread probably being the most well known.
I had the marinara done by about 3PM, plenty of time to make the lasagna and have dinner ready by 6, but my wife decided soup sounded better. (And I make a pretty good potato-leek soup.) I still need her to decide what to put in the lasagna. I've got spinach and ricotta cheese for one layer, I'll brown some ground beef for another layer and mozzarella will go on the top, she still needs to decide if she wants mushrooms in it or not.
I've never seen anything about needing to test metal pans made in the 20th century for lead. Anything glazed, like ceramic, yes. I've seen one site that said to test glass pans, but their source didn't seem reliable.
Older non-stick pans can have stuff flake off, but that's a separate issue. I've been avoiding non-stick pans for years anyway, because they don't stay non-stick for very long. The non-scratchable ones (eg, with the green ceramic coating) are said to be safe, but we don't have any of those.
Unless it's a glazed ceramic pan, I'm not sure what there is to test.
Change of plans here. I made the marinara and put it in the fridge until tomorrow or Friday, then I made potato-leek soup with croutons from some Vienna bread.
I am making lasagna today, starting by making a batch of marinara.
We had steak, sauteed mushrooms and baked potato.
Sandwich thins always remind me of a cross between pita bread and the end slice off a loaf of bread. They were initially marketed as a 'lower carb' bread/bun but I'm not sure they're that much lower. Some of them have pretty good flavor, others are terribly bland. I've not tried making them myself.
Dinner tonight was creamed tuna on biscuits.
