projectile vomit chick wrote:
> On 5 Jun 2006 07:16:44 -0700, in rec.food.cooking, "Sheldon"
> > hit the crackpipe and declared:
>
>> Old Mother Ashby wrote:
>>
>>> I put
>>> bacon rashers on the pan, form the mixture into a loaf shape on top of
>>> them, then cover with more bacon - it doesn't matter if there are little
>>> gaps. All that bacon means it's rather more expensive than meatloaf is
>>> supposed to be.
>>>
>>> Christine
>>>
>> What caused your pea brain to hatch the concept that meat loaf is
>> synonymous with inexpensive... musta been a fercocktah childhood.
>>
>> Sheldon
>>
>
> Heee! And what the hell are "bacon rashers"? She puts several
> rashers on top of the loaf? What a fatass.
> --
> we're all stars now, in the dope show...
>
Waddaya mean "What the hell are bacon rashers?"? Bacon starts off in a
big piece, dumbo, and the butcher puts it on a slicing machine and cuts
it into strips which are called rashers. If you prefer you can buy bacon
vacuum packed at the supermarket. Lookie here if you don't believe me

http://tinyurl.com/z9amj

Look familiar? No, probably not, I don't suppose you can buy bacon ready
sliced in your part of the swamp. You have a whole side hanging out in
the shed and you just go out there and hack off chunks with your hunting
knife.

Basically I wrap my meatloaf in bacon. It sits on bacon and then it's
covered with more. Why do you find that strange? As to inexpensive, when
I was a child, as now, minced beef was cheap compared to other cuts.
This of course is partly because of the tendency of butchers to put
rubbish into ready-made mince. I do what my mother did and get topside
or chuck minced in front of me, but that's still cheaper than the cuts
you'd roast or grill.

AFAIAC meatloaf is an unpretentious, economical family meal. If you and
Sheldon regard it as exotic luxury cuisine, well, who am I to look down
my nose at you.

Christine

Christine