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Meat Loaf
"jmcquown" > wrote in message ... > On 12/28/2012 10:13 AM, Ophelia wrote: >> >> >> "Gary" > wrote in message >> ... >>> Gary wrote: >>>> >>>> Ophelia wrote: >>>> > >>>> > "Gary" wrote: >>>> > >I have some ancestory from there too. >>>> > >>>> > Where? >>>> >>>> At one time my brother did the ancestry search. >>>> He discovered that at one time our ancestors owned Urguart Castle. >>>> Supposedly after a war with Ireland? That would make us Scot-Irish? >>>> >>>> That's just what I was told. I don't know any details. >>>> >>>> Gary >>> >>> Ophelia. I just wrote my brother about this and just heard back from >>> him. >>> Here is what he wrote: >>> >>> >>> ------------------------------------------------ >>> Hi Gary, >>> Right - Urquhart castle on Loch Ness is an old Ross possession. >>> Tell your bonnie Scotch lass we are Scotch-Irish(-Dutch-Hungarian). >>> ------------------------------------------------ >> >> lol I know it well. I am actually a Yorkshire transplant but have been >> here >> for over 40 years:) >> > Someone else recently asked me (may have been a different thread) if there > are any Hamilton's in my Scottish ancestry. I've never heard of one. But > I've got some notes indicating my Scottish grandfather's mother was > married *five* times. Who knows if there are any Hamilton's in the > extended family. Who knows indeed:)) Did you see where I said that I know Kirkintilloch very well:)) I live near Twechar but I don't really know it. -- -- http://www.shop.helpforheroes.org.uk/ |
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"jmcquown" > wrote in message ... > On 12/29/2012 9:25 AM, Ophelia wrote: >> >> >> "jmcquown" > wrote in message >> ... >>> On 12/28/2012 4:50 PM, cshenk wrote: >>>> jmcquown wrote in rec.food.cooking: >>>> >>>>> On 12/26/2012 5:36 AM, Ophelia wrote: >>>>>> >>>>>> >>>>>> "Ophelia" > wrote in message >>>>>> ... >>>>>>> >>>>>>> >>>>>>> "cshenk" > wrote in message >>>>>>> ... >>>>>>>> Ophelia wrote in rec.food.cooking: >>>>>>>> >>>>>>>>> Please would posters here be so kind as to share their >>>>>>>>> favourite meat loaf recipes? >>> >>>>>>> Many thanks for that! However I don't know what May Ploy or >>>>>>> Jufran Bannana sauce' are, nor 'stuffing mix' >>>>>>> If you had no 'stuffing mix' what would you use instead? >>>>>> >>>>>> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and >>>>>> onion' dried and mixed with dry breadcrumbs. Is that what you mean? >>>>>> Sorry about that. I suppose I was thinking you meant something >>>>>> specific:) >>>>>> >>>>> She spent too much time in Japan ;) Yes, you could use that sage & >>>>> onion dried breadcrumb mixture. Or anything you'd use to stuff a >>>>> turkey :) >>>>> >>>>> Jill >>>> >>>> LOL! True! >>>> >>> And you know I meant that Japan remark all in fun :) It's easy to >>> forget >>> someone who has lived in Scotland all their life may not have heard of >>> Mae >>> Ploy. Even if they have, it might not be easy to find. >> >> Well I haven't lived in Scotland all my life :) and I am sure I could >> find >> that sauce if i wanted, but I simply don't frequent the kind of shops >> that >> might sell it:) > > Understood! I really didn't mean to imply you've never lived anywhere > else because I don't know, do I? No offense intended! None taken, m'dear:) -- -- http://www.shop.helpforheroes.org.uk/ |
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Ophelia wrote:
> > All true. I suppose I could find it among many of the Asian shops in > Glasgow, but we aren't really into that cuisine. "Turning Japanese. I think I'm turning Japanese. I really think so." ;) |
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On Sat, 29 Dec 2012 06:38:47 -0800, Bob Terwilliger
> wrote: >Jill wrote: > >> But google is a PITA, especially recently. Many times I've typed in an >> exact phrase yet it comes up with a bunch of stupid, unrelated stuff. >> Their "advanced search" option doesn't really work well at filtering. YMMV. > >I wonder if you've got the Google results redirect virus. Or was she just 'scroogled' http://www.scroogled.com/ That Bing advertisement had me actually use Bing once just to see the difference.<g> Despite a bunch of shortcomings, I still prefer Google-- so I guess I'm an old dog. Jim |
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"Gary" > wrote in message ... > Ophelia wrote: >> >> All true. I suppose I could find it among many of the Asian shops in >> Glasgow, but we aren't really into that cuisine. > > "Turning Japanese. I think I'm turning Japanese. I really think so." ;) Oooooerrrrrrr :) -- -- http://www.shop.helpforheroes.org.uk/ |
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"jmcquown" wrote in message ... On 12/25/2012 11:58 AM, Bryan wrote: > On Sunday, December 23, 2012 4:52:51 PM UTC-6, Ophelia wrote: >> Please would posters here be so kind as to share their favourite meat >> loaf >> >> recipes? I have tried a couple and didn't like them much. Reading here >> I >> >> see that it is a favourite for many and I would love to find something >> >> really good:) >> > Meat loaf is on the lowest tier of American foods. It is a slop trough > where *creative* folks dump in a little of this, a little of that, packets > of dried soup mix, ketchup, and any number of horrors. Read on, and > you'll see. > > --Bryan > I have a fairly consistent method for meatloaf and it doesn't involve dried soup mix. I saute whatever fresh vegetables I have on hand ("mustgovian" onion, bell pepper, celery, carrots, garlic.) The binder I use isn't bread, dried crumbs or soda crackers. I like oatmeal. YMMV. I do add cubed pieces of sharp cheese sometimes. I don't like meat loaf topped with tomato sauce. That seems to be a popular US thing. I have made it with a little bottled seafood cocktail sauce mixed in. Jill ~~~~~~~~~~ That sounds similar to mine. I have T2 diabetes, so I avoid the "white stuff" (white flour, added sugar, pasta, rice, white potatoes), but oatmeal works very well for me as long as it is "old-fashioned" or steel cut (*never* "quick" or "instant"). My mother used to put bacon on top of her meatloaf, covered with catsup. I never did like the catsup--it seemed to overwhelm the meatloaf, so I would scrape that aside and enjoy the meatloaf. MaryL |
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jmcquown wrote in rec.food.cooking:
> On 12/28/2012 4:50 PM, cshenk wrote: > > jmcquown wrote in rec.food.cooking: > > > > > On 12/26/2012 5:36 AM, Ophelia wrote: > > > > > > > > > >>>"Ophelia" > wrote in message > > > > ... > > > > > > > > > > > >>>>"cshenk" > wrote in message > > > > > ... > > > > > > Ophelia wrote in rec.food.cooking: > > > > > > > > > > > > > Please would posters here be so kind as to share their > > > > > > > favourite meat loaf recipes? > > > > > > Many thanks for that! However I don't know what May Ploy or > > > > > Jufran Bannana sauce' are, nor 'stuffing mix' > > > > > If you had no 'stuffing mix' what would you use instead? > > > > > > > > Hmmm thinking about 'stuffing mix' we do have stuff like 'sage > > > > and onion' dried and mixed with dry breadcrumbs. Is that what > > > > you mean? Sorry about that. I suppose I was thinking you meant > > > > something specific:) > > > > > > > She spent too much time in Japan ;) Yes, you could use that sage > > > & onion dried breadcrumb mixture. Or anything you'd use to stuff > > > a turkey :) > > > > > > Jill > > > > LOL! True! > > > And you know I meant that Japan remark all in fun :) It's easy to > forget someone who has lived in Scotland all their life may not have > heard of Mae Ploy. Even if they have, it might not be easy to find. > > Jill Oh I know it was all in fun! I'd just thought Mae Ploy came up so often she'd recognize it but I was wrong. She said she's not much into asian foods so probably skips a lot of those threads (grin). -- |
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Ophelia wrote in rec.food.cooking:
> Well I haven't lived in Scotland all my life :) and I am sure I could > find that sauce if i wanted, but I simply don't frequent the kind of > shops that might sell it:) I was raised in Yorkshire. Since then I > have lived in various places in England, in Malta, several countries > in Europe mainland and India among other places:) > > O, still a Yorkshire lassie <g> There ya go. Somehow my mind associates you with England. Somehow that you lived there once got mentioned and stuck. Carol -- |
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On Sat, 29 Dec 2012 09:14:33 -0500, jmcquown >
wrote: > But google is a PITA, especially recently. Many times I've typed in > an exact phrase yet it comes up with a bunch of stupid, unrelated > stuff. When it come to the internet, not usenet, the first thing to do is turn off auto-complete. After that, you have to make sure it doesn't automatically correct your spelling. Every time I don't pay attention to that, it searches what I didn't spell and gives me all sorts of cr*p. I prefer when it gives me a list of alternative spellings and lets me choose one, but most of the time I've got it correct and it's just not a common American term. > Their "advanced search" option doesn't really work well at > filtering. YMMV. If the www part of Google has an advanced search, I don't use it. > > Also, just because she can find a picture of it doesn't mean it's > something she can easily find in Scotland. Sweet capsicum (bell > peppers), probably. The "stuffing mix" she figured out without the > dubious benefit of Google. Finding a photo or even a definition of Mae > Ploy is all well and good, but it doesn't mean she can just hop down to > her local shop and find it on a shelf. Hopping down to buy the product isn't the point. Once you know what it is, you can punt if it's something you really want to do - she can substitute her own home made stuffing for Pepperidge Farms. It's pretty simple. Mae Ploy is just a brand name that the pompous name droppers among us do... just like they love to drop cookware names like All Clad and Le Creuset. Food won't cook any differently if you use another brand, but they just can't wait to demonstrate how much money they spent by implication. Google images helps me get a mental picture of what's being discussed. They have bell peppers over in England, but by a different name (like we have aubergines by a different name). She seems to think that every pepper is hot and automatically rejects the concept when she hears/reads the word. She's the Julie Bove of heat. I've tried and tried to understand what "method" they use in Europe to allow customers determine which is which when it comes to chilies and as far as I can figure out there is none. It sounds like they just throw every type chili into a single bin, so what kind of heat you're going to get is a real crap shoot if you don't know one chili from the other. > > Does your DD still work for Google? Yes. Still moving up the management ladder in a department we all love to hate. -- Food is an important part of a balanced diet. |
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On Sat, 29 Dec 2012 06:38:47 -0800, Bob Terwilliger
> wrote: > Jill wrote: > > > But google is a PITA, especially recently. Many times I've typed in an > > exact phrase yet it comes up with a bunch of stupid, unrelated stuff. > > Their "advanced search" option doesn't really work well at filtering. YMMV. > > I wonder if you've got the Google results redirect virus. > Sometimes it's not a virus, but some sort of malware. -- Food is an important part of a balanced diet. |
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On Sat, 29 Dec 2012 10:18:10 -0500, Jim Elbrecht >
wrote: > On Sat, 29 Dec 2012 06:38:47 -0800, Bob Terwilliger > > wrote: > > >Jill wrote: > > > >> But google is a PITA, especially recently. Many times I've typed in an > >> exact phrase yet it comes up with a bunch of stupid, unrelated stuff. > >> Their "advanced search" option doesn't really work well at filtering. YMMV. > > > >I wonder if you've got the Google results redirect virus. > > Or was she just 'scroogled' > http://www.scroogled.com/ It's pretty easy to tell the paid from the real search results. Jill's not an internet newbie and should have figured that part out years ago because it's not a new thing. All the other idiots need to install AdBlock or AdBlock Plus if they're so stupid they can be Scroogled. > That Bing advertisement had me actually use Bing once just to see the > difference.<g> > > Despite a bunch of shortcomings, I still prefer Google-- so I guess > I'm an old dog. > I did the Bing thing for a while too but its search results are awful. I'd go back to Alta Vista or try Yahoo before I use Bing again. -- Food is an important part of a balanced diet. |
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On Sat, 29 Dec 2012 00:39:22 -0800, Bob Terwilliger
> wrote: > Roy replied to clueless AOL newbie Sheldon "Pussy" Katz: > > >>>> It would be really interesting to drop in on various > >> > >>>> people to view their pantries. > >> > >>> Kind of like knowing what they could whip up at the last minute. > >> > >> Huh? > > > > Don't get too excited...she meant pantries not panties. > > == > > She *wrote* "pantries". Pussy changed it to "panties" > He does that a lot. Gives you a good idea what kind of person he is in real life, which is no one I'd ever want to be around. -- Food is an important part of a balanced diet. |
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On Sat, 29 Dec 2012 08:55:11 -0500, jmcquown >
wrote: > Celery, OTOH, is one of those things I don't usually buy *unless* I'll > be making a pot of stock. Or meat loaf :) Unless I have a specific use > in mind it just sits in the crisper drawer in the fridge... until it's > no longer crisp. Agreed. I use onion, carrot and celery in stock + a tomato or tomato product for umami - but I never put celery in meatloaf. Just the thought of it in meatloaf sends a shiver down my spine. -- Food is an important part of a balanced diet. |
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On 12/29/2012 12:40 PM, Janet wrote:
> In article >, >> Celery, OTOH, is one of those things I don't usually buy *unless* I'll >> be making a pot of stock. Or meat loaf :) Unless I have a specific use >> in mind it just sits in the crisper drawer in the fridge... until it's >> no longer crisp. > > Different strokes.. I either use celery or eat it raw, almost every > day. > I use a _lot_ of celery, but mostly cooked. |
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On 12/29/2012 9:47 AM, Ophelia wrote:
> "jmcquown" > wrote in message >> Someone else recently asked me (may have been a different thread) if >> there are any Hamilton's in my Scottish ancestry. I've never heard of >> one. But I've got some notes indicating my Scottish grandfather's >> mother was married *five* times. Who knows if there are any >> Hamilton's in the extended family. > > Who knows indeed:)) Did you see where I said that I know Kirkintilloch > very well:)) I live near Twechar but I don't really know it. I did see that! I have never been to either one, I just know the names. Jill |
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"cshenk" > wrote in message ... > Ophelia wrote in rec.food.cooking: > >> Well I haven't lived in Scotland all my life :) and I am sure I could >> find that sauce if i wanted, but I simply don't frequent the kind of >> shops that might sell it:) I was raised in Yorkshire. Since then I >> have lived in various places in England, in Malta, several countries >> in Europe mainland and India among other places:) >> >> O, still a Yorkshire lassie <g> > > There ya go. Somehow my mind associates you with England. Somehow > that you lived there once got mentioned and stuck. :)) I left Yorkshire in my late teens, but I still feel I am a Yorkshire person:) -- -- http://www.shop.helpforheroes.org.uk/ |
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On Dec 23, 2:52*pm, "Ophelia" > wrote:
> Please would posters here be so kind as to share their favourite meat loaf > recipes? * I have tried a couple and didn't like them much. *Reading here I > see that it is a favourite for many and I would love to find something > really good:) > After reading through all the posts, I just have two suggestions: 1. Where I live you can get a mixture of ground beef, pork, and veal. Try that with a meatloaf recipe you like. You have to cook it well done, of course. 2. I use a more or less standard recipe of ground chuck, chopped onion and bell pepper, a small amount of good breadcrumbs (let's say a half cup to three pounds of meat), one-two beaten eggs (enough to engulf the breadcrumbs), salt, pepper, and perhaps a little ketchup. But I have found that the more I knead it, the better it tastes to me when baked. Observations: it is true that the bottom of a meatloaf made with fatty meat will tend to be greasier than the rest. But, the coagulated blood that comes out is delicious. Scoop it out, place on bread, salt, and eat before some one else comes in the kitchen and surprises you. |
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"Janet" > wrote in message ... > In article >, > says... > Finding a photo or even a definition of Mae >> Ploy is all well and good, but it doesn't mean she can just hop down to >> her local shop and find it on a shelf. > > You'd be hard pressed to find any supermarket in Scotland that doesn't > sell Mae Ploy. I live on a small island off the Scottish coast and it's > available here. > > "Stuffing mix" in packets is also for sale in every UK supermarket and > butcher shop, labelled "stuffing mix". You are quite right, Jill, I doubt if my local shops sell it and as I have indicated we don't use the Asian shops in Glasgow. Regarding stuffing mix: I don't buy ready made stuffing, preferring to make my own from scratch and so never think about ready made:) And of course, various things are called by different names in other countries and I wanted to know exactly what was being described here, so it is wise to check:) Once I knew what you all meant by *stuffing mix* , I could make something appropriate for the recipe. 'Pepperidge Farms Stuffing' didn't mean anything because I had never heard of it so needed explanation, which was very kindly given. We have similar names for *very* different things and it would be arrogant to assume I knew what you were describing, besides, if I am going to learn a new recipe, I want to get it right:) For many people (including of course most posters here) meat loaf is an everyday thing but of course *some* people measure education and intelligence as knowing how to make meat loaf ;) I can assure you, my education was much more complicated than that and didn't include meat loaf, which is why I am checking it out now and getting as much advice as I can:))) You have all been very kind and generous with your help:) Many thanks to all who have shared recipes. I am very grateful:)) Just wondering how many people here learned about meat loaf from lectures in university *grin* Just clearing up a few of the 'digs' aimed at me:))) Once again, many, many thanks to everyone:)) -- -- http://www.shop.helpforheroes.org.uk/ |
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> After reading through all the posts, I just have two suggestions: > > 1. Where I live you can get a mixture of ground beef, pork, and veal. > Try that with a meatloaf recipe you like. You have to cook it well > done, of course. > > 2. I use a more or less standard recipe of ground chuck, chopped onion > and bell pepper, a small amount of good breadcrumbs (let's say a half > cup to three pounds of meat), one-two beaten eggs (enough to engulf > the breadcrumbs), salt, pepper, and perhaps a little ketchup. Noted, with thanks. Do you mince/grind your own meat? If so, do you use a fine or a course screen? I will be using my own homemade bread, Will I use crumbs fresh or those I have dried? > But I have found that the more I knead it, the better it tastes to me > when baked. Noted. Will knead it in the food mixer:) > Observations: it is true that the bottom of a meatloaf made with fatty > meat will tend to be greasier than the rest. But, the coagulated blood > that comes out is delicious. Scoop it out, place on bread, salt, and > eat before some one else comes in the kitchen and surprises you. Thanks for the tip :))))) -- -- http://www.shop.helpforheroes.org.uk/ |
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On Sat, 29 Dec 2012 10:51:55 -0800 (PST), spamtrap1888
> wrote: > Where I live you can get a mixture of ground beef, pork, and veal. What part of the country are you in? I went to Whole Foods expecting to find that mix in their meat case and didn't. Andronico's used to have it (maybe it still does), but that grocery is further away and not as easy to get to so I rarely shop there. -- Food is an important part of a balanced diet. |
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On 12/29/2012 12:59 PM, Janet wrote:
> And for any Americans here still wondering what "stuffing mix" is > called in Britain, we call it "stuffing mix". Available in every > supermarket. That certainly simplifies things. ;) |
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On 12/29/2012 9:14 AM, jmcquown wrote:
>> > But google is a PITA, especially recently. Many times I've typed in an > exact phrase yet it comes up with a bunch of stupid, unrelated stuff. > Their "advanced search" option doesn't really work well at filtering. > YMMV. I think most people just use google as a verb to use a search engine. Any one of your own preference. |
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On 12/29/2012 3:26 PM, sf wrote:
> On Sat, 29 Dec 2012 10:51:55 -0800 (PST), spamtrap1888 > > wrote: > >> Where I live you can get a mixture of ground beef, pork, and veal. > > What part of the country are you in? I went to Whole Foods expecting > to find that mix in their meat case and didn't. Andronico's used to > have it (maybe it still does), but that grocery is further away and > not as easy to get to so I rarely shop there. > I've only seen that mixture a couple of times over the years. I only ever bought it once. Needless to say, I was underwhelmed. Adding the word "veal" to the label apparently gives them license to jack up the price, even when they use really crappy veal. I'm sure some people must do this, but does anyone buy ground veal all buy itself? (Not for meat loaf, per se.) I can't think of a single thing I'd use ground veal for. I much prefer waiting until spring when I can find some nice thick veal chops to cook on the grill. Jill |
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On 12/29/2012 3:37 PM, Ophelia wrote:
> > > "sf" > wrote in message > ... >> On Sat, 29 Dec 2012 10:51:55 -0800 (PST), spamtrap1888 >> > wrote: >> >>> Where I live you can get a mixture of ground beef, pork, and veal. >> >> What part of the country are you in? I went to Whole Foods expecting >> to find that mix in their meat case and didn't. Andronico's used to >> have it (maybe it still does), but that grocery is further away and >> not as easy to get to so I rarely shop there. > > What quantities are each within this mix? And before anyone pipes up, > no I haven't seen any mixes here!!! The ones I've seen are l lb each minced beef, pork & veal. I wouldn't go out of my way to look for it since you have a nice roast and some pork you can mince yourself. Jill |
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"jmcquown" > wrote in message ... > On 12/29/2012 3:37 PM, Ophelia wrote: >> >> >> "sf" > wrote in message >> ... >>> On Sat, 29 Dec 2012 10:51:55 -0800 (PST), spamtrap1888 >>> > wrote: >>> >>>> Where I live you can get a mixture of ground beef, pork, and veal. >>> >>> What part of the country are you in? I went to Whole Foods expecting >>> to find that mix in their meat case and didn't. Andronico's used to >>> have it (maybe it still does), but that grocery is further away and >>> not as easy to get to so I rarely shop there. >> >> What quantities are each within this mix? And before anyone pipes up, >> no I haven't seen any mixes here!!! > > The ones I've seen are l lb each minced beef, pork & veal. I wouldn't go > out of my way to look for it since you have a nice roast and some pork you > can mince yourself. True enough. -- -- http://www.shop.helpforheroes.org.uk/ |
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"Christine Dabney" > wrote in message ... > On Sat, 29 Dec 2012 17:19:27 -0500, jmcquown > > wrote: > >>I'm sure some people must do this, but does anyone buy ground veal all >>buy itself? (Not for meat loaf, per se.) I can't think of a single >>thing I'd use ground veal for. I much prefer waiting until spring when >>I can find some nice thick veal chops to cook on the grill. > > Yes, I have some meatball recipes (mostly Italian) that call for > ground veal. I can sometimes find it here. I have a package in my > freezer, that I got on sale last summer. It is eventually destined > for a meatball recipe by Nancy Silverton, from the restaurant Mozza in > Los Angeles. > Is the recipe for meat loaf, the same as for meat balls. If they do differ ..... how? -- -- http://www.shop.helpforheroes.org.uk/ |
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On Dec 29, 11:38*am, "Ophelia" > wrote:
> > After reading through all the posts, I just have two suggestions: > > > 1. Where I live you can get a mixture of ground beef, pork, and veal. > > Try that with a meatloaf recipe you like. You have to cook it well > > done, of course. > > > 2. I use a more or less standard recipe of ground chuck, chopped onion > > and bell pepper, a small amount of good breadcrumbs (let's say a half > > cup to three pounds of meat), one-two beaten eggs (enough to engulf > > the breadcrumbs), salt, pepper, and perhaps a little ketchup. > > Noted, with thanks. *Do you mince/grind your own meat? *If so, do you use a > fine or a course screen? *I will be using my own homemade bread, *Will I use > crumbs fresh or those I have dried? Usually I grind my own, with a fairly fine screen (but only once). I use commercial bread crumbs so for your fresh crumbs the moisture content would be different. |
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"spamtrap1888" > wrote in message ... > On Dec 29, 11:38 am, "Ophelia" > wrote: >> > After reading through all the posts, I just have two suggestions: >> >> > 1. Where I live you can get a mixture of ground beef, pork, and veal. >> > Try that with a meatloaf recipe you like. You have to cook it well >> > done, of course. >> >> > 2. I use a more or less standard recipe of ground chuck, chopped onion >> > and bell pepper, a small amount of good breadcrumbs (let's say a half >> > cup to three pounds of meat), one-two beaten eggs (enough to engulf >> > the breadcrumbs), salt, pepper, and perhaps a little ketchup. >> >> Noted, with thanks. Do you mince/grind your own meat? If so, do you use >> a >> fine or a course screen? I will be using my own homemade bread, Will I >> use >> crumbs fresh or those I have dried? > > Usually I grind my own, with a fairly fine screen (but only once). I > use commercial bread crumbs so for your fresh crumbs the moisture > content would be different. I do dehydrate breadcrumbs, so do you think they would be better? Thanks for the info on grinding screenL( -- -- http://www.shop.helpforheroes.org.uk/ |
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On 12/29/2012 5:44 PM, Christine Dabney wrote:
> On Sat, 29 Dec 2012 17:19:27 -0500, jmcquown > > wrote: > >> I'm sure some people must do this, but does anyone buy ground veal all >> buy itself? (Not for meat loaf, per se.) I can't think of a single >> thing I'd use ground veal for. I much prefer waiting until spring when >> I can find some nice thick veal chops to cook on the grill. > > Yes, I have some meatball recipes (mostly Italian) that call for > ground veal. I can sometimes find it here. I have a package in my > freezer, that I got on sale last summer. It is eventually destined > for a meatball recipe by Nancy Silverton, from the restaurant Mozza in > Los Angeles. > > Christine > Okay, thanks for the reply. It must be 20 years since I made meatballs but they were the "Swedish" variety with sour cream in the sauce. I'm pretty sure I didn't buy ground veal to make them. Jill |
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"Bob Terwilliger" > wrote in message
> Jill wrote: > >> But google is a PITA, especially recently. Many times I've typed in an >> exact phrase yet it comes up with a bunch of stupid, unrelated stuff. >> Their "advanced search" option doesn't really work well at filtering. >> YMMV. > > I wonder if you've got the Google results redirect virus. I suspect that google staff have been tinkering and stuffed up a previously reasonably decent product. The altest version won't let me apply on the first screen filters I've been using for years. Google certainly doesn't do searches as well as it did in earlier years. And I agree with Jill about the filtering. Someone else recently also mentioned here that they often use Bing and I have also used a number of other search engines too instead of google because I don't believe it's up to it's past best. |
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"Janet" > wrote in message
> In article >, > says... >> >> On Friday, December 28, 2012 11:09:54 PM UTC-7, sf wrote: > > >>I discovered a long time >> > ago that bay can be the missing component that matters in certain > > > recipes. > > >> And yet I find that bay leaf goes a long way in my estimation and > rarely >> use it. I guess we weren't exposed to it in our mother's cooking. > > I suspect sf was referring to whole dried leaf, and you're talking > about powdered. > > Whole dried bayleaf is very subtle. Interesting. I don't recall ever seeing powdered bay leaf. But now I think of it, I wouldn't have noticed anyway since I have at least 2 bay trees in the garden and ahvent' bought any bay for years. I must try to remember to have a ook next time I'm at the grocers. |
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On Sat, 29 Dec 2012 22:59:55 -0000, "Ophelia"
> wrote: > > >"spamtrap1888" > wrote in message ... >> On Dec 29, 11:38 am, "Ophelia" > wrote: >>> > After reading through all the posts, I just have two suggestions: >>> >>> > 1. Where I live you can get a mixture of ground beef, pork, and veal. >>> > Try that with a meatloaf recipe you like. You have to cook it well >>> > done, of course. >>> >>> > 2. I use a more or less standard recipe of ground chuck, chopped onion >>> > and bell pepper, a small amount of good breadcrumbs (let's say a half >>> > cup to three pounds of meat), one-two beaten eggs (enough to engulf >>> > the breadcrumbs), salt, pepper, and perhaps a little ketchup. >>> >>> Noted, with thanks. Do you mince/grind your own meat? If so, do you use >>> a >>> fine or a course screen? I will be using my own homemade bread, Will I >>> use >>> crumbs fresh or those I have dried? >> >> Usually I grind my own, with a fairly fine screen (but only once). I >> use commercial bread crumbs so for your fresh crumbs the moisture >> content would be different. > >I do dehydrate breadcrumbs, so do you think they would be better? > >Thanks for the info on grinding screenL( > >-- It doesn't matter a bit whether fresh or dried. It's meatloaf. As you've seen from the many posts, meatloaf is cobbled together from what you have in the house. You're not going to be able to tell the difference. Go for it, O! Janet US |
Meat Loaf
"S Viemeister" > wrote in message
... > On 12/29/2012 12:40 PM, Janet wrote: >> In article >, >>> Celery, OTOH, is one of those things I don't usually buy *unless* I'll >>> be making a pot of stock. Or meat loaf :) Unless I have a specific use >>> in mind it just sits in the crisper drawer in the fridge... until it's >>> no longer crisp. >> >> Different strokes.. I either use celery or eat it raw, almost every >> day. >> > I use a _lot_ of celery, but mostly cooked. I added some to a coleslaw I made last night. I only ever buy a half bunch. I'd never manage to use a whole before it turned to slime. |
Meat Loaf
"Janet" > wrote in message
... > In article >, > says... > Finding a photo or even a definition of Mae >> Ploy is all well and good, but it doesn't mean she can just hop down to >> her local shop and find it on a shelf. > > You'd be hard pressed to find any supermarket in Scotland that doesn't > sell Mae Ploy. I live on a small island off the Scottish coast and it's > available here. > > "Stuffing mix" in packets is also for sale in every UK supermarket and > > butcher shop, labelled "stuffing mix". but can you buy bell peppers ;-)) I'd be surprised if you couldn't given the range of other things I know you can buy anywhere in the UK. |
Meat Loaf
On Sat, 29 Dec 2012 17:19:27 -0500, jmcquown >
wrote: snip > >I'm sure some people must do this, but does anyone buy ground veal all >buy itself? (Not for meat loaf, per se.) I can't think of a single >thing I'd use ground veal for. I much prefer waiting until spring when >I can find some nice thick veal chops to cook on the grill. > >Jill I just recently bought a pound of ground veal for meatloaf. . . because I'd never included it before, because I hadn't seen veal in this part of the country in forever, and finally, just because. I'm not expecting bells to ring. It's meatloaf. Janet US |
Meat Loaf
On Sun, 30 Dec 2012 10:22:05 +1100, "Farm1" >
wrote: > "S Viemeister" > wrote in message > ... > > On 12/29/2012 12:40 PM, Janet wrote: > >> In article >, > >>> Celery, OTOH, is one of those things I don't usually buy *unless* I'll > >>> be making a pot of stock. Or meat loaf :) Unless I have a specific use > >>> in mind it just sits in the crisper drawer in the fridge... until it's > >>> no longer crisp. > >> > >> Different strokes.. I either use celery or eat it raw, almost every > >> day. > >> > > I use a _lot_ of celery, but mostly cooked. > > I added some to a coleslaw I made last night. I only ever buy a half bunch. > I'd never manage to use a whole before it turned to slime. > IME, it's hard to impossible to buy half a bunch anymore. The stores I shop at used to have salad bars, but they were replace by olive bars years ago, so good bye individual sticks of celery where you can buy only as much as you intend to use. I bought so little that I didn't care I was being charged salad bar prices for it and it was still a small fraction of what I'd be paying for the half/full bunch in the produce department. -- Food is an important part of a balanced diet. |
Meat Loaf
On Sat, 29 Dec 2012 20:37:20 -0000, "Ophelia"
> wrote: > > > "sf" > wrote in message > ... > > On Sat, 29 Dec 2012 10:51:55 -0800 (PST), spamtrap1888 > > > wrote: > > > >> Where I live you can get a mixture of ground beef, pork, and veal. > > > > What part of the country are you in? I went to Whole Foods expecting > > to find that mix in their meat case and didn't. Andronico's used to > > have it (maybe it still does), but that grocery is further away and > > not as easy to get to so I rarely shop there. > > What quantities are each within this mix? And before anyone pipes up, no I > haven't seen any mixes here!!! > -- The standard is one third of each... but I just approximate it. -- Food is an important part of a balanced diet. |
Meat Loaf
On Sat, 29 Dec 2012 22:34:15 -0000, "Ophelia"
> wrote: > > > "jmcquown" > wrote in message > ... > > On 12/29/2012 3:37 PM, Ophelia wrote: > >> > >> > >> "sf" > wrote in message > >> ... > >>> On Sat, 29 Dec 2012 10:51:55 -0800 (PST), spamtrap1888 > >>> > wrote: > >>> > >>>> Where I live you can get a mixture of ground beef, pork, and veal. > >>> > >>> What part of the country are you in? I went to Whole Foods expecting > >>> to find that mix in their meat case and didn't. Andronico's used to > >>> have it (maybe it still does), but that grocery is further away and > >>> not as easy to get to so I rarely shop there. > >> > >> What quantities are each within this mix? And before anyone pipes up, > >> no I haven't seen any mixes here!!! > > > > The ones I've seen are l lb each minced beef, pork & veal. I wouldn't go > > out of my way to look for it since you have a nice roast and some pork you > > can mince yourself. > > True enough. > -- Can you buy veal? Just add some of that. -- Food is an important part of a balanced diet. |
Meat Loaf
On Sat, 29 Dec 2012 17:19:27 -0500, jmcquown >
wrote: > On 12/29/2012 3:26 PM, sf wrote: > > On Sat, 29 Dec 2012 10:51:55 -0800 (PST), spamtrap1888 > > > wrote: > > > >> Where I live you can get a mixture of ground beef, pork, and veal. > > > > What part of the country are you in? I went to Whole Foods expecting > > to find that mix in their meat case and didn't. Andronico's used to > > have it (maybe it still does), but that grocery is further away and > > not as easy to get to so I rarely shop there. > > > I've only seen that mixture a couple of times over the years. I only > ever bought it once. Needless to say, I was underwhelmed. Adding the > word "veal" to the label apparently gives them license to jack up the > price, even when they use really crappy veal. > It's not a reason to gouge, veal really does cost significantly more... not twice as much, but almost. > I'm sure some people must do this, but does anyone buy ground veal all > buy itself? (Not for meat loaf, per se.) I can't think of a single > thing I'd use ground veal for. I much prefer waiting until spring when > I can find some nice thick veal chops to cook on the grill. > That's one reason why it's so hard to find. -- Food is an important part of a balanced diet. |
Meat Loaf
Mom's meatloaf casserole:
Line bottom of baking pan with 4 cups thinly sliced potatoes-sprinkle 1 Tbsp. dried onion flakes, 1/2 tsp pepper, 1 tsp parsley over the potatoes. (I remember getting into trouble as a kid who was the first one home from school-I grabbed the onion salt by error and was quite liberal with it. Everybody spit out their first bite.) Top potatoes with meatloaf: 1 lb ground beef 1 tsp salt 1/2 cup crushed crackers 1/4 onion, cut up 1/8 tsp pepper 3/4 cup evaporated milk 1/4 cup ketchup 2 eggs, beaten Decorate the top of the meatloaf mixture with extra squirted ketchup 350 degree F 1 hour |
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