"dsi1" > wrote in message
...
> On Wednesday, January 7, 2015 1:09:54 AM UTC-10, Ophelia wrote:
>> "dsi1" > wrote in message
>> ...
>> > On 1/6/2015 2:12 PM, Ophelia wrote:
>> >>
>> >>
>> >> "dsi1" > wrote in message
>> >> ...
>> >>> On 1/6/2015 1:11 PM, Ophelia wrote:
>> >>>>
>> >>>>
>> >>>> "dsi1" > wrote in message
>> >>>> ...
>> >>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>> >>>>>> When the recipe states 'breadcrumbs' should they be fresh or
>> >>>>>> dried?
>> >>>>>>
>> >>>>>
>> >>>>> That would be dried. I buy the stuff in the can. There's not much
>> >>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
>> >>>>> there?
>> >>>>
>> >>>> I don't know, which is why I asked I dehydrate left over bread
>> >>>> and
>> >>>> turn it into crumbs anyway, so I do have both. Why would fresh
>> >>>> not
>> >>>> be
>> >>>> right? Does the dried soak up extra liquid? I haven't made much
>> >>>> meat
>> >>>> loaf. I made some once and it was fine but I can't remember which
>> >>>> breadcrumbs I used
>> >>>>
>> >>>
>> >>> I soak fresh bread to soften it up. I could dry the bread and make
>> >>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>> >>> connoisseur. Pardon my french!
>> >>
>> >> Mais oui So, you use fresh but then soak it? With what? Does it
>> >> not
>> >> end up as mush?
>> >>
>> >
>> > Some people will soak bread in milk, or even evaporated milk. I like to
>> > use water. When it's soft, I'll squeeze the bread. It feels like a
>> > jellyfish in my hand. I'll soak bread crumbs too. Either way, you end
>> > up
>> > with a mush or a goo. I used to add a ton of water to meatloaf - the
>> > bread
>> > helps retain the water but I've now seen the error of my ways. These
>> > days,
>> > I don't add any eggs to the mix.
>>
>> OK. I've only made it once and it was good but then I forgot all about
>> it.
>> I just saw a recipe which caught my interest. All the veg are pureed in
>> the processor and the meat, crumbs etc added. The veg are carrot, onion,
>> red
>> bell pepper, mushroom and garlic and there is a glaze for adding near the
>> end with sugar, ketchup and mustard!
>>
>> What say you? Does that sound good?
>>
>
> It sounds good to me but then again - it's meatloaf. :-) Adding crumbs to
> the pureed vegetables sounds like a good idea. That should soak up the
> execess liquid. Sometimes, if I'm game, I'll add a can of corn. Thanks for
> trying this great American dish!

;-) Actually adding a can of corn sounds very good)


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