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Wayne Boatwright[_3_] Wayne Boatwright[_3_] is offline
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Default Meatloaf puzzle!

On Thu 21 Aug 2008 04:16:45p, Cheryl told us...

> "Cheryl" > wrote in message
> ...
>> "bonappettit" > wrote in message
>> ...
>>>
>>> I haven't eaten meatloaf since I was a boy because I never found a
>>> recipe I liked. My mother knew the ingredients and amounts in her head
>>> so my brother and I never were able to duplicate the meatloaf we loved
>>> from a recipe. I recently got the bright idea of providing a list of
>>> the ingredients and hoping someone could guess at the amounts and what
>>> to do. For the purposes of this project, lets suppose I'm using 1 and
>>> a half pounds of chuck. I have a distinct memory of onions, garlic,
>>> green peppers, egg or eggs, bread soaked in wine, and some dry herbs
>>> or spices, going into the mix. I remember she smoothed the top with
>>> the back of a spoon dipped in water, and then applied a thin coating
>>> of ketchup on top.
>>>
>>> Is there anyone out there who can suggest how much of each item would
>>> make sense? I'm guessing I'd have to cook this in a 350 degree oven
>>> for about an hour. I'm not sure, but I think my mother softened the
>>> onion, garlic, and chopped green pepper in a fry pan first. I just
>>> remember another ingredient, she also put a lot of broadleaf parsley
>>> in the loaf.
>>>
>>>

>> This could be a fun experiment if you like to cook. You could start
>> with smaller amounts of the ingredients and make a small meatball sized
>> portion and fry it up on the stove which should go quickly. Then taste
>> test. If you need more of something, add it and repeat the meatball
>> test. Small amounts means you won't overdue something, hopefully.
>> Worst case scenario is getting filled up during taste testing. If
>> you finally get the taste right, you note your findings for next time.
>>
>> The bread soaked wine is interesting. Do you know if it was white or
>> red?

> Looks like I might have hit the wine already. Obviously that should
> have said "wine soaked bread".
>
>


Well, at that point you probably would care which it was. :-)

--
Wayne Boatwright

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