On Thu 21 Aug 2008 05:58:08p, Cheryl told us...

> "Wayne Boatwright" > wrote in message
> 5.247...
>> 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. :-)
>>
> I don't know, Wayne. Something about lumpy wine makes my stomach feel
ikky.
>
>

Either way, it doesn't sound too appealing to me. I've never been fond of
meatloaf recipes that include soaked bread. I usually use cracker crumbs,
but will use fresh bread crumbs (not soaked) if I'm out of crackers.

--
Wayne Boatwright

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Date: Thursday, 08(VIII)/21(XXI)/08(MMVIII)
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Countdown till Labor Day
1wks 3dys 5hrs 52mins
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I know the road, I know where it goes;
that's why I'm going so slow...
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