dsi1 wrote:

> On Sunday, January 14, 2018 at 5:45:54 AM UTC-10, cshenk wrote:
> >
> > Actually, in Japan I did that fairly often. Ground beef was very
> > expensive and as it got more so, they'd trott out the 70% 'lean' (I kid
> > you not!). Even that was 3-4$ a lb more than stateside. Someone once
> > said they caught it at 65% but I'm not sure if they were serious.
> >
> > When it gets like that, folks start experimenting with less expensive
> > fillers. He's some of the things I've used (not all in the same batch):
> >
> > Carrots
> > Bok Choy (chopped fine)
> > Mustard greens (chopped fine)
> > Potatoes
> > Eddo (small taro, not poi type)
> > Tofu
> > Green beans (chopped fine, pre-steamed)
> > Cabbage (chopped fine)
> > Cauliflower (I didnt care for that one but tried it on a recommendation)
> > winter squash types
> > Obviously bread crumbs, crackers, rice and such
> > Raw oats from the Quaker box
> >
> > Charlotte saw a sheet of nori out from making riceball packages and
> > filled one with some of the mix then wrapped it like a cigar and we
> > steamed that for an interesting difference. It didnt taste much like
> > 'meat loaf' but it was fun to try something different and worked well
> > enough to hold it together.
> >
> > I'd say my rule of thumb was not more than 1/4 'other stuff'. Eggs
> > were considered 'optional' due to cost (between 25-40yen each,
> > depending on season, they don't lay as much in winter so cost more).
> >
> > Oh, a yen is pretty close to a penny for most simple calculations. It
> > was normally a little less most of the time I was there so that would
> > have been from 23cents to 37cents or so per fresh 'semi range free'
> > egg. We don't really have a catagory to match what they do there.
>
> That's some good ideas. My plan is to make a meatloaf stuffed with pork tamales. Perhaps I can also put some Spam in there too. That would be nice.


I am just about to make a Spam + Swiss sammich, actually...


--
Best
Greg