Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
greens salad with avocado, grated blue cheese and blue cheese dressing.

Dessert was a cherry clafouti based on Julia child's recipe, but with a
few changes. I had less cherries than called form and I made it in an
8x8 pan instead of the flan dish she claims to use. I did not bother
with the 1/4 inch of batter to cook for a while before adding the
cherries and the rest of the batter. This was the best clafouti I have
done. Sadly, it still falls short of the clafouti I had in Paris and in
Reims. That stuff was more than 2" high and had a smooth texture throughout.

On 1/15/2017 9:28 PM, Sqwertz wrote:
> I've never heard of anyone grating blue cheese.
>
> -sw

How many women have you stalked off here?

On Sun, 15 Jan 2017 21:00:06 -0500, Dave Smith
> wrote:

>Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
>greens salad with avocado, grated blue cheese and blue cheese dressing.

Nice.

>Dessert was a cherry clafouti based on Julia child's recipe, but with a
>few changes. I had less cherries than called form and I made it in an
>8x8 pan instead of the flan dish she claims to use. I did not bother
>with the 1/4 inch of batter to cook for a while before adding the
>cherries and the rest of the batter. This was the best clafouti I have
>done. Sadly, it still falls short of the clafouti I had in Paris and in
>Reims. That stuff was more than 2" high and had a smooth texture throughout.

Also nice I had a cherry smoothie for lunch today.

For dinner tonight I have some fresh scallops. I don't have any firm
plans for them yet but I'll probably involve things like lemon grass,
kaffir lime, coconut, chili etc. Plus some plain basmati, also either
a salad or some steamed veggies.

On Sunday, January 15, 2017 at 8:58:39 PM UTC-5, Dave Smith wrote:
> Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
> greens salad with avocado, grated blue cheese and blue cheese dressing.
>
> Dessert was a cherry clafouti based on Julia child's recipe, but with a
> few changes. I had less cherries than called form and I made it in an
> 8x8 pan instead of the flan dish she claims to use. I did not bother
> with the 1/4 inch of batter to cook for a while before adding the
> cherries and the rest of the batter. This was the best clafouti I have
> done. Sadly, it still falls short of the clafouti I had in Paris and in
> Reims. That stuff was more than 2" high and had a smooth texture throughout.

We had grilled salmon and asparagus, boiled new potatoes, and tossed
salad. Outdoor temps were right around freezing, so we took advantage
of the pleasant weather to grill outdoors. Tonight will be grilled
chicken breast.

Cindy Hamilton

On 1/15/2017 11:28 PM, Sqwertz wrote:
> On Sun, 15 Jan 2017 21:00:06 -0500, Dave Smith wrote:
>
>> Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
>> greens salad with avocado, grated blue cheese and blue cheese dressing.
>
> I've never heard of anyone grating blue cheese.
>
> -sw
>
Picking at nits? He probably meant crumbled.

Jill

On 1/15/2017 9:59 PM, Je�us wrote:
> I had a cherry smoothie for lunch today.

Was that before or after you slaughtered some more rabbits, Wog?

On 1/16/2017 9:37 AM, jmcquown wrote:
> Picking at nits?

On your snatch?

On Mon, 16 Jan 2017 11:37:13 -0500, jmcquown >
wrote:

>On 1/15/2017 11:28 PM, Sqwertz wrote:
>> On Sun, 15 Jan 2017 21:00:06 -0500, Dave Smith wrote:
>>
>>> Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
>>> greens salad with avocado, grated blue cheese and blue cheese dressing.
>>
>> I've never heard of anyone grating blue cheese.
>>
>> -sw
>>
>Picking at nits? He probably meant crumbled.

It would have to be, can't imagine how you could grate blue cheese.

On 1/16/2017 1:00 PM, Sqwertz wrote:
> It's not picking at nits.

You have LICE!

On Mon, 16 Jan 2017 14:00:42 -0600, Sqwertz >
wrote:

>On Mon, 16 Jan 2017 11:37:13 -0500, jmcquown wrote:
>
>> On 1/15/2017 11:28 PM, Sqwertz wrote:
>>> On Sun, 15 Jan 2017 21:00:06 -0500, Dave Smith wrote:
>>>
>>>> Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
>>>> greens salad with avocado, grated blue cheese and blue cheese dressing.
>>>
>>> I've never heard of anyone grating blue cheese.
>>>
>> Picking at nits? He probably meant crumbled.
>
>It's not picking at nits. It's not a term or procedure anyone uses so
>it shouldn't even occur to anyone who cooks or reads menus and
>recipes.

Did you inform the authorities?

On Mon, 16 Jan 2017 14:00:42 -0600, Sqwertz >
wrote:

>On Mon, 16 Jan 2017 11:37:13 -0500, jmcquown wrote:
>
>> On 1/15/2017 11:28 PM, Sqwertz wrote:
>>> On Sun, 15 Jan 2017 21:00:06 -0500, Dave Smith wrote:
>>>
>>>> Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
>>>> greens salad with avocado, grated blue cheese and blue cheese dressing.
>>>
>>> I've never heard of anyone grating blue cheese.
>>>
>> Picking at nits? He probably meant crumbled.
>
>It's not picking at nits. It's not a term or procedure anyone uses so
>it shouldn't even occur to anyone who cooks or reads menus and
>recipes.
>
>-sw
I don't agree. I would say that everyone here is accustomed to writing
off the top of their head. I can see shredded coming out of the
fingers instead of crumbled. OTOH, there are some really crappy, hard
blue cheeses out there. I could imagine them being shredded.
Janet US

"l not -l" wrote in message ...


On 15-Jan-2017, Dave Smith > wrote:

> Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
> greens salad with avocado, grated blue cheese and blue cheese dressing.
>
> Dessert was a cherry clafouti based on Julia child's recipe, but with a
> few changes. I had less cherries than called form and I made it in an
> 8x8 pan instead of the flan dish she claims to use. I did not bother
> with the 1/4 inch of batter to cook for a while before adding the
> cherries and the rest of the batter. This was the best clafouti I have
> done. Sadly, it still falls short of the clafouti I had in Paris and in
> Reims. That stuff was more than 2" high and had a smooth texture
> throughout.

Garden salad with buttermilk ranch dressing. "school" meatloaf. Manor
Style Vegetable Salad, which is shredded, pickled vegetables, a jarred
product of Poland.

The meatloaf is my attempt to duplicate the only meatloaf I ever really
liked. While in college, in the early '70s, I had a part-time job making
deliveries to several schools. One of the perks was lunch at staff rate in
the school cafeteria. There was one school in particular that had better
food than the rest, though they used the same USDA recipes and the
ingredients had the same source. When asked why there meatloaf was so much
better, one of the cooks told me "we don't follow the recipe". One of the
changes was the use of bulgur wheat in place of oatmeal, another was the
addition of diced tomatoes in the meatloaf, instead of a ketchup topping.
Over the years, I have experimented with the USDA meatloaf recipe until I
have something that approximates my memory of the "school" meatloaf. I
never wrote down all the changes I've made over the years and I don't
measure, I just use ingredients in the amount that looks right each time;
which almost certainly vary with each meatloaf. Certainly, the ingredients
vary; this time I forgot the egg, last time I forgot the Worchestershire.
But, each time it turns out perfectly. 8-) I'm sure it is the taste of fond
memories that causes it to be perfect each time.

Change Cujo to Juno for email.

====

Could you take a shot of writing it out now, please? )


--
http://www.helpforheroes.org.uk

On 2017-01-16 11:37 AM, jmcquown wrote:
> On 1/15/2017 11:28 PM, Sqwertz wrote:
>> On Sun, 15 Jan 2017 21:00:06 -0500, Dave Smith wrote:
>>
>>> Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
>>> greens salad with avocado, grated blue cheese and blue cheese dressing.
>>
>> I've never heard of anyone grating blue cheese.
>>
>> -sw
>>
> Picking at nits? He probably meant crumbled.


Nope. It was grated. AAMOF, my wife usually uses the microplane on it to
supplement the blue cheesiness of bottles BC dressing.

On 1/16/2017 3:00 PM, Sqwertz wrote:

> It's not picking at nits. It's not a term or procedure anyone uses so
> it shouldn't even occur to anyone who cooks or reads menus and
> recipes.
>
> -sw
>


http://maiacheese.in/cheese-gallery/...ction/12079507
https://www.pinterest.com/pin/15481192445700214/
http://www.foodnetwork.com/recipes/r...se-recipe.html

On 2017-01-16 6:30 PM, Ed Pawlowski wrote:
> On 1/16/2017 3:00 PM, Sqwertz wrote:
>
>> It's not picking at nits. It's not a term or procedure anyone uses so
>> it shouldn't even occur to anyone who cooks or reads menus and
>> recipes.
>>
>> -sw
>>
>
>
> http://maiacheese.in/cheese-gallery/...ction/12079507
> https://www.pinterest.com/pin/15481192445700214/
> http://www.foodnetwork.com/recipes/r...se-recipe.html
>
>


Thanks for doing the food work on that one Ed. I would not have bothered
with the nitwit who made the irony meter hit the end of the scale when
he was so vocally wrong about me being wrong. Rosenbogg Danish blue
cheese grates nicely with a microplane grater.

On 1/16/2017 6:55 PM, Dave Smith wrote:

>>
>> http://maiacheese.in/cheese-gallery/...ction/12079507
>> https://www.pinterest.com/pin/15481192445700214/
>> http://www.foodnetwork.com/recipes/r...se-recipe.html
>>
>>
>>
>
>
> Thanks for doing the food work on that one Ed. I would not have bothered
> with the nitwit who made the irony meter hit the end of the scale when
> he was so vocally wrong about me being wrong. Rosenbogg Danish blue
> cheese grates nicely with a microplane grater.

When someone says "never" I just have to check.

On Monday, January 16, 2017 at 2:22:29 PM UTC-10, Ed Pawlowski wrote:
> On 1/16/2017 6:55 PM, Dave Smith wrote:
>
> >>
> >> http://maiacheese.in/cheese-gallery/...ction/12079507
> >> https://www.pinterest.com/pin/15481192445700214/
> >> http://www.foodnetwork.com/recipes/r...se-recipe.html
> >>
> >>
> >>
> >
> >
> > Thanks for doing the food work on that one Ed. I would not have bothered
> > with the nitwit who made the irony meter hit the end of the scale when
> > he was so vocally wrong about me being wrong. Rosenbogg Danish blue
> > cheese grates nicely with a microplane grater.
>
> When someone says "never" I just have to check.

Just because someone says they never heard of something doesn't mean they're implying that grating blue cheese does not ever happen - or does it? I prefer to take people at their word because life is easier that way. Any excuse to make my life easier...

On 2017-01-16 8:19 PM, dsi1 wrote:
> On Monday, January 16, 2017 at 2:22:29 PM UTC-10, Ed Pawlowski wrote:
>> On 1/16/2017 6:55 PM, Dave Smith wrote:
>>
>>>>
>>>> http://maiacheese.in/cheese-gallery/...ction/12079507
>>>> https://www.pinterest.com/pin/15481192445700214/
>>>> http://www.foodnetwork.com/recipes/r...se-recipe.html
>>>>
>>>>
>>>>
>>>
>>>
>>> Thanks for doing the food work on that one Ed. I would not have bothered
>>> with the nitwit who made the irony meter hit the end of the scale when
>>> he was so vocally wrong about me being wrong. Rosenbogg Danish blue
>>> cheese grates nicely with a microplane grater.
>>
>> When someone says "never" I just have to check.
>
> Just because someone says they never heard of something doesn't mean they're implying that grating blue cheese does not ever happen - or does it? I prefer to take people at their word because life is easier that way. Any excuse to make my life easier...
>


Follow the thread back a bit. Jill suggested that he was picking nits,
that I might have meant crumbled, to which he replied that he was not
picking nits, that it is not a term or procedure that anyone used and
shouldn't even occur to anyone who cooks or reads menus and menus.
That is going a lot further than just saying he had never heard of it
being done.


---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On 1/16/2017 5:55 PM, Sqwertz wrote:
> I guess I have no room to complain right now considering I'm eating
> one of those "Market Fresh" pizzas from Walmart. I've seen thousands
> of these

An oh boy does it show!

On Mon, 16 Jan 2017 03:10:55 -0800 (PST), Cindy Hamilton
> wrote:

>On Sunday, January 15, 2017 at 8:58:39 PM UTC-5, Dave Smith wrote:
>> Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
>> greens salad with avocado, grated blue cheese and blue cheese dressing.
>>
>> Dessert was a cherry clafouti based on Julia child's recipe, but with a
>> few changes. I had less cherries than called form and I made it in an
>> 8x8 pan instead of the flan dish she claims to use. I did not bother
>> with the 1/4 inch of batter to cook for a while before adding the
>> cherries and the rest of the batter. This was the best clafouti I have
>> done. Sadly, it still falls short of the clafouti I had in Paris and in
>> Reims. That stuff was more than 2" high and had a smooth texture throughout.
>
>We had grilled salmon and asparagus, boiled new potatoes, and tossed
>salad. Outdoor temps were right around freezing, so we took advantage
>of the pleasant weather to grill outdoors. Tonight will be grilled
>chicken breast.
>
>Cindy Hamilton

You're like me, I grill year round. Sometimes I need to bundle up a
little more.

koko

--

Food is our common ground, a universal experience
James Beard

"l not -l" wrote in message ...


On 16-Jan-2017, "Ophelia" > wrote:

> "l not -l" wrote in message ...
>
>
> On 15-Jan-2017, Dave Smith > wrote:
>
> > Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
> > greens salad with avocado, grated blue cheese and blue cheese dressing.
> >
> > Dessert was a cherry clafouti based on Julia child's recipe, but with a
> > few changes. I had less cherries than called form and I made it in an
> > 8x8 pan instead of the flan dish she claims to use. I did not bother
> > with the 1/4 inch of batter to cook for a while before adding the
> > cherries and the rest of the batter. This was the best clafouti I have
> > done. Sadly, it still falls short of the clafouti I had in Paris and in
> > Reims. That stuff was more than 2" high and had a smooth texture
> > throughout.
>
> Garden salad with buttermilk ranch dressing. "school" meatloaf. Manor
> Style Vegetable Salad, which is shredded, pickled vegetables, a jarred
> product of Poland.
>
> The meatloaf is my attempt to duplicate the only meatloaf I ever really
> liked. While in college, in the early '70s, I had a part-time job making
> deliveries to several schools. One of the perks was lunch at staff rate
> in
> the school cafeteria. There was one school in particular that had better
> food than the rest, though they used the same USDA recipes and the
> ingredients had the same source. When asked why there meatloaf was so
> much
> better, one of the cooks told me "we don't follow the recipe". One of the
> changes was the use of bulgur wheat in place of oatmeal, another was the
> addition of diced tomatoes in the meatloaf, instead of a ketchup topping.
> Over the years, I have experimented with the USDA meatloaf recipe until I
> have something that approximates my memory of the "school" meatloaf. I
> never wrote down all the changes I've made over the years and I don't
> measure, I just use ingredients in the amount that looks right each time;
> which almost certainly vary with each meatloaf. Certainly, the
> ingredients
> vary; this time I forgot the egg, last time I forgot the Worchestershire.
> But, each time it turns out perfectly. 8-) I'm sure it is the taste of
> fond
> memories that causes it to be perfect each time.
>
> Change Cujo to Juno for email.
>
> ====
>
> Could you take a shot of writing it out now, please? )
I know for sure there was a pound of ground beef, 73/27 ratio, I think.
About 1/4 cup of coarse bulgur. 14 ounce can of petite diced tomatoes. Half
a bell pepper, quarter-inch dice (I use whichever color is on-hand). Half a
yellow onion, quarter-inch dice. 1 large egg. A splash of Worcestershire.

Drain and reserve liquid from tomatoes. Add hot water to tomato juice to
equal twice the amount of bulgur; add the water/juice to the bulgur and let
sit to hydrate and soften the bulgur. After the bulgur is softened and
cooled, mix all ingredients. I usually add a pinch of salt, because I
usually only have "no salt added" canned tomatoes in the pantry.

I bake in a small (8"x4"), disposable aluminum loaf pan. Before loading the
meat mixture into the loaf pan, using a knife, I punch several holes in the
bottom of the pan, spaced to allow drainage of excess liquid. I load the
meat mixture into the pan; packing it just enough to make a nice loaf but
not compressed too dense. Cover with foil and insert thermometer probe
through foil into the center of the loaf. I place the loaf on a rack in a
foil-lined broiler or sheet pan so the excess liquid has somewhere to go
without making a mess. I bake at 350F until the internal temperature is
160F; then, remove the foil and put it back in the oven until the top is
browned. OR, I top it with cheese and put it back in the oven until the
cheese is melted and starting to brown a bit. When I use cheese, I use is
Land o' Lakes brand sharp cheddar/American blend; it has cheddar flavor but
melts well.

Since I just made this yesterday, this is probably an accurate replay of
what I did, this time.

I also like it as filling for stuffed bell peppers and do that on occasion
rather than make a loaf


Change Cujo to Juno for email.

=============

Thanks very much. That is interesting. It is pretty much the way I make
mine except for the Bulgar wheat! I usually use breadcrumbs. Do you think
that makes a big difference?

We went off meatloaf but oddly enough, I use the same recipe for meat
balls)



--
http://www.helpforheroes.org.uk

On Monday, January 16, 2017 at 10:47:48 PM UTC-5, koko wrote:
> On Mon, 16 Jan 2017 03:10:55 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Sunday, January 15, 2017 at 8:58:39 PM UTC-5, Dave Smith wrote:
> >> Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
> >> greens salad with avocado, grated blue cheese and blue cheese dressing.
> >>
> >> Dessert was a cherry clafouti based on Julia child's recipe, but with a
> >> few changes. I had less cherries than called form and I made it in an
> >> 8x8 pan instead of the flan dish she claims to use. I did not bother
> >> with the 1/4 inch of batter to cook for a while before adding the
> >> cherries and the rest of the batter. This was the best clafouti I have
> >> done. Sadly, it still falls short of the clafouti I had in Paris and in
> >> Reims. That stuff was more than 2" high and had a smooth texture throughout.
> >
> >We had grilled salmon and asparagus, boiled new potatoes, and tossed
> >salad. Outdoor temps were right around freezing, so we took advantage
> >of the pleasant weather to grill outdoors. Tonight will be grilled
> >chicken breast.
> >
> >Cindy Hamilton
>
> You're like me, I grill year round. Sometimes I need to bundle up a
> little more.

Well, when the temperature is below 20 F and/or the wind is above
10 mph coming straight at the grill, I generally find some way to
cook indoors. That's most December through February in a typical
year.

Cindy Hamilton

A good topping for meat loaf that can be put on before baking: ketchup, a
generous splash of Worcestershire sauce, brown sugar, and some yellow
mustard. It does have sugar, as you can see, but it sort of tastes
caramelized, and is SO good! Try it. I just "wing it" when it comes
to the measurements. Adjust the amounts of each ingredient to suit
yourself.

If you add some pickle relish, this is a good topping for hot dogs that have
been split lengthwise, sautéed until hot through, and served on a warmed
or toasted hot dog bun. Yum. My mom used to do this. She would butter
the bun halves and "toast" them butter-side down, on a flat grill pan. The topping
should be heated up, of course. I won't say this was the most nutritious meal
ever, but this was in the '40s, and living on a farm, hot dogs were economical
for our family, and a treat for us kids. ;-)) Also, it was a time before all the
"bad" things about hot dogs were known.

N.

"l not -l" wrote in message ...


On 17-Jan-2017, "Ophelia" > wrote:

> "l not -l" wrote in message ...
>
>
> On 16-Jan-2017, "Ophelia" > wrote:
>
> > "l not -l" wrote in message ...
> >
> >
> > On 15-Jan-2017, Dave Smith > wrote:
> >
> > > Prime rib steaks cooked on a grill pan, steamed asparagus and a mixed
> > > greens salad with avocado, grated blue cheese and blue cheese
> > > dressing.
> > >
> > > Dessert was a cherry clafouti based on Julia child's recipe, but with
> > > a
> > > few changes. I had less cherries than called form and I made it in an
> > > 8x8 pan instead of the flan dish she claims to use. I did not bother
> > > with the 1/4 inch of batter to cook for a while before adding the
> > > cherries and the rest of the batter. This was the best clafouti I
> > > have
> > > done. Sadly, it still falls short of the clafouti I had in Paris and
> > > in
> > > Reims. That stuff was more than 2" high and had a smooth texture
> > > throughout.
> >
> > Garden salad with buttermilk ranch dressing. "school" meatloaf. Manor
> > Style Vegetable Salad, which is shredded, pickled vegetables, a jarred
> > product of Poland.
> >
> > The meatloaf is my attempt to duplicate the only meatloaf I ever really
> > liked. While in college, in the early '70s, I had a part-time job
> > making
> > deliveries to several schools. One of the perks was lunch at staff rate
> > in
> > the school cafeteria. There was one school in particular that had
> > better
> > food than the rest, though they used the same USDA recipes and the
> > ingredients had the same source. When asked why there meatloaf was so
> > much
> > better, one of the cooks told me "we don't follow the recipe". One of
> > the
> > changes was the use of bulgur wheat in place of oatmeal, another was the
> > addition of diced tomatoes in the meatloaf, instead of a ketchup
> > topping.
> > Over the years, I have experimented with the USDA meatloaf recipe until
> > I
> > have something that approximates my memory of the "school" meatloaf. I
> > never wrote down all the changes I've made over the years and I don't
> > measure, I just use ingredients in the amount that looks right each
> > time;
> > which almost certainly vary with each meatloaf. Certainly, the
> > ingredients
> > vary; this time I forgot the egg, last time I forgot the
> > Worchestershire.
> > But, each time it turns out perfectly. 8-) I'm sure it is the taste of
> > fond
> > memories that causes it to be perfect each time.
> >
> > Change Cujo to Juno for email.
> >
> > ====
> >
> > Could you take a shot of writing it out now, please? )
> I know for sure there was a pound of ground beef, 73/27 ratio, I think.
> About 1/4 cup of coarse bulgur. 14 ounce can of petite diced tomatoes.
> Half
> a bell pepper, quarter-inch dice (I use whichever color is on-hand). Half
> a
> yellow onion, quarter-inch dice. 1 large egg. A splash of Worcestershire.
>
> Drain and reserve liquid from tomatoes. Add hot water to tomato juice to
> equal twice the amount of bulgur; add the water/juice to the bulgur and
> let
> sit to hydrate and soften the bulgur. After the bulgur is softened and
> cooled, mix all ingredients. I usually add a pinch of salt, because I
> usually only have "no salt added" canned tomatoes in the pantry.
>
> I bake in a small (8"x4"), disposable aluminum loaf pan. Before loading
> the
> meat mixture into the loaf pan, using a knife, I punch several holes in
> the
> bottom of the pan, spaced to allow drainage of excess liquid. I load the
> meat mixture into the pan; packing it just enough to make a nice loaf but
> not compressed too dense. Cover with foil and insert thermometer probe
> through foil into the center of the loaf. I place the loaf on a rack in a
> foil-lined broiler or sheet pan so the excess liquid has somewhere to go
> without making a mess. I bake at 350F until the internal temperature is
> 160F; then, remove the foil and put it back in the oven until the top is
> browned. OR, I top it with cheese and put it back in the oven until the
> cheese is melted and starting to brown a bit. When I use cheese, I use is
> Land o' Lakes brand sharp cheddar/American blend; it has cheddar flavor
> but
> melts well.
>
> Since I just made this yesterday, this is probably an accurate replay of
> what I did, this time.
>
> I also like it as filling for stuffed bell peppers and do that on occasion
> rather than make a loaf
>
>
> Change Cujo to Juno for email.
>
> =============
>
> Thanks very much. That is interesting. It is pretty much the way I make
> mine except for the Bulgar wheat! I usually use breadcrumbs. Do you
> think
> that makes a big difference?
>
> We went off meatloaf but oddly enough, I use the same recipe for meat
> balls)
I'm not experienced with breadcrumbs in meatloaf, at least that I knew off.
The meatloaf my family made always used rolled oats as "filler", packed as
dense as a brick and always had ketchup baked on top - yuck. The bulgur
adds a different texture to the meatloaf vs. oats and the tomato adds
moisture other than fat. The best part of my recipe may be the absence of
"ketchup leather".

Change Cujo to Juno for email.

========

Heh I won't argue with the 'ketchup leather') I have known about using
rolled oats although I've never used them myself.

Yes your tomato does sound like a good addition. If I see bulger wheat I
will buy some and try it)

Thanks

--
http://www.helpforheroes.org.uk

On Mon, 16 Jan 2017 18:30:39 -0500, Ed Pawlowski > wrote:

> http://www.foodnetwork.com/recipes/r...se-recipe.html

I like the sound of that rub, but I'd probably cut the salt in half.
Maybe all that chile powder needs it, taste and readjust if necessary.

Toasted Spice Rub:

1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1 ounce) pure California chile powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Monday, January 16, 2017 at 4:41:40 PM UTC-10, Dave Smith wrote:
> On 2017-01-16 8:19 PM, dsi1 wrote:
> > On Monday, January 16, 2017 at 2:22:29 PM UTC-10, Ed Pawlowski wrote:
> >> On 1/16/2017 6:55 PM, Dave Smith wrote:
> >>
> >>>>
> >>>> http://maiacheese.in/cheese-gallery/...ction/12079507
> >>>> https://www.pinterest.com/pin/15481192445700214/
> >>>> http://www.foodnetwork.com/recipes/r...se-recipe.html
> >>>>
> >>>>
> >>>>
> >>>
> >>>
> >>> Thanks for doing the food work on that one Ed. I would not have bothered
> >>> with the nitwit who made the irony meter hit the end of the scale when
> >>> he was so vocally wrong about me being wrong. Rosenbogg Danish blue
> >>> cheese grates nicely with a microplane grater.
> >>
> >> When someone says "never" I just have to check.
> >
> > Just because someone says they never heard of something doesn't mean they're implying that grating blue cheese does not ever happen - or does it? I prefer to take people at their word because life is easier that way. Any excuse to make my life easier...
> >
>
>
> Follow the thread back a bit. Jill suggested that he was picking nits,
> that I might have meant crumbled, to which he replied that he was not
> picking nits, that it is not a term or procedure that anyone used and
> shouldn't even occur to anyone who cooks or reads menus and menus.
> That is going a lot further than just saying he had never heard of it
> being done.
>
>
> ---
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I did not follow the thread very carefully. Sorry about that. It sounds pretty arrogant to imply that things one has not heard of doesn't exist.