"Brooklyn1" > wrote in message
...
> On Wed, 7 Jan 2015 23:13:00 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Wed, 7 Jan 2015 20:47:48 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>>"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)
>>>
>>> I've added canned creamed corn, works well. Even canned baked beans
>>> is good in meat loaf, but I push them through the grinder.
>>
>>I think if I added the corn, I would just like to chop it finely rather
>>than
>>puree it.
>
> Grinding doesn't puree, for coarse use a large holed plate.

Yes, I know exactly what grinding does

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