Nancy Young wrote:

>
> "Andy" <q> wrote
>
>> Nancy Young wrote:
>
>>> nancy (starting to think I want a sloppy joe)
>
>> nancy,
>>
>> I'm a sloppy joe on occasion! You sayin' yer interested??
>>
>> <Very Big Grin>
>
> Well, I don't know, I'm a little leery of those people who
> hang around places with giant red clothespins ... what is
> up with that??
>
> (smile) nancy


The red one is new. The original one is at 15th and Market. It's a great
place to meet up with friends from around the region to celebrate
something or other.

"Meet you at the clothespin at 6pm!" http://tinyurl.com/93lh4

Andy

~patches~ wrote:
> salgud wrote:
>
> <snip>
> > I don't have the recipe in front of me, but it's basically hamburger
> > with chopped garlic and scallions with the conventional ingredients,
> > amounts adjusted to give the right consistency for meatloaf. Then
> > topped with a nice thick layer of Hoison sauce before it goes into the
> > oven. Very different and very tasty!
> >
> Thanks! Hoisin sauce is my current favourite sauce so I will be sure to
> give it a try. I quite often doctor up meatloaf even though the family
> favourite is my regular meatloaf. The last time I made it I topped it
> with sauteed onions and mushrooms then motzarella cheese. I often add
> shredded carrots, zucchini, onions, and celery to meatloaf. One
> variation that went over well had italian seasoning, onions, mushrooms
> and an inner layer of cheddar cheese. I use extra lean ground beef for
> meatloaf so like adding extras for moisture. I hate dry meatloaf!
> Sometimes I use ground turkey or ground pork for a variation to beef.
> The turkey one comes out nicely with a little poultry seasoning added.

Wow! You're pretty adventurous with your meatloaf! The cheese sounds
great. And using other than ground beef. I hate dry meatloaf too.
I forgot to mention, if you have some bacon, put that on top of the
Hoison sauce.
I was going to make sloppy Joe's tonight, but I think I might try some
of your ideas and made a meatloaf instead. Got some cheddar cheese in
the fridge. Thanks for the ideas!

salgud wrote:
> ~patches~ wrote:
>> salgud wrote:
>>
>> <snip>
>>> I don't have the recipe in front of me, but it's basically hamburger
>>> with chopped garlic and scallions with the conventional ingredients,
>>> amounts adjusted to give the right consistency for meatloaf. Then
>>> topped with a nice thick layer of Hoison sauce before it goes into
>>> the oven. Very different and very tasty!
>>>
>> Thanks! Hoisin sauce is my current favourite sauce so I will be
>> sure to give it a try. I quite often doctor up meatloaf even though
>> the family favourite is my regular meatloaf. The last time I made
>> it I topped it with sauteed onions and mushrooms then motzarella
>> cheese. I often add shredded carrots, zucchini, onions, and celery
>> to meatloaf. One variation that went over well had italian
>> seasoning, onions, mushrooms and an inner layer of cheddar cheese.
>> I use extra lean ground beef for meatloaf so like adding extras for
>> moisture. I hate dry meatloaf! Sometimes I use ground turkey or
>> ground pork for a variation to beef. The turkey one comes out nicely
>> with a little poultry seasoning added.
>
> Wow! You're pretty adventurous with your meatloaf! The cheese sounds
> great. And using other than ground beef. I hate dry meatloaf too.
> I forgot to mention, if you have some bacon, put that on top of the
> Hoison sauce.
> I was going to make sloppy Joe's tonight, but I think I might try some
> of your ideas and made a meatloaf instead. Got some cheddar cheese in
> the fridge. Thanks for the ideas!

I always add some cheddar cheese to my meatloaf. Not a layer; I just mix in
shredded cheddar, about a cup. I also add about 1/4 c. of bottled cocktail
sauce to the mix. I use oatmeal rather than cracker or breadcrumbs. My
meatloaf always turns out nice and moist and very tasty!

Jill

jmcquown wrote:
> salgud wrote:
> > ~patches~ wrote:
> >> salgud wrote:
> >>
> >> <snip>
> >>> I don't have the recipe in front of me, but it's basically hamburger
> >>> with chopped garlic and scallions with the conventional ingredients,
> >>> amounts adjusted to give the right consistency for meatloaf. Then
> >>> topped with a nice thick layer of Hoison sauce before it goes into
> >>> the oven. Very different and very tasty!
> >>>
> >> Thanks! Hoisin sauce is my current favourite sauce so I will be
> >> sure to give it a try. I quite often doctor up meatloaf even though
> >> the family favourite is my regular meatloaf. The last time I made
> >> it I topped it with sauteed onions and mushrooms then motzarella
> >> cheese. I often add shredded carrots, zucchini, onions, and celery
> >> to meatloaf. One variation that went over well had italian
> >> seasoning, onions, mushrooms and an inner layer of cheddar cheese.
> >> I use extra lean ground beef for meatloaf so like adding extras for
> >> moisture. I hate dry meatloaf! Sometimes I use ground turkey or
> >> ground pork for a variation to beef. The turkey one comes out nicely
> >> with a little poultry seasoning added.
> >
> > Wow! You're pretty adventurous with your meatloaf! The cheese sounds
> > great. And using other than ground beef. I hate dry meatloaf too.
> > I forgot to mention, if you have some bacon, put that on top of the
> > Hoison sauce.
> > I was going to make sloppy Joe's tonight, but I think I might try some
> > of your ideas and made a meatloaf instead. Got some cheddar cheese in
> > the fridge. Thanks for the ideas!
>
> I always add some cheddar cheese to my meatloaf. Not a layer; I just mix in
> shredded cheddar, about a cup. I also add about 1/4 c. of bottled cocktail
> sauce to the mix. I use oatmeal rather than cracker or breadcrumbs. My
> meatloaf always turns out nice and moist and very tasty!
>
> Jill

Cocktail sauce sounds good. I was thinking about chopping the cheddar
into 1/4th inch pieces and putting it in. Little bites of cheese in the
loaf!
I use breadcrumbs (homemade) cause I like the flavor (I use really good
bread). Since I use 80% hamburger, I need to dry it out a bit, or it's
too wet. And I sautee the onions first, when I remember to.

"salgud" > wrote in
oups.com:

>
> Andy wrote:

>>
>> It's probably similar in lore to the origin of Australia's meatpie.
>> But WHO thought up the floater?!!! I'd like to shake their hand!!!
>> ))
>>
>> Andy
>> http://tinyurl.com/dzl7h
>
> What's a floater?
>

A uniquely South Australian culinary delight (which I have not
personally tried).

Firstly, in case you don't know about the Aussie love of meat pies -
here's an intro <g>. A hot meat pie is a favourite Australian food -
individual pies with a flaky pastry crust, and a meat and gravy filling
(although you can get hundreds of variations on the filling, with
different sorts of meat, vegies, spices etc. the basic is steak). The
plain sort is usually eaten with tomato sauce (like ketchup). You can
see images here http://tinyurl.com/dg68b

In South Australia they like to take one of these pies and place it
upside down in a bowl of pea soup - that's a pie floater. You'll find
out more about it here

http://www.nationaltrustsa.org.au/he...s_2003.htm#Pie


Rhonda Anderson
Cranebrook, NSW, Australia

On 23-Sep-2005, "salgud" > wrote:

> Ward Abbott wrote:
> > On Thu, 22 Sep 2005 23:28:13 GMT, "Jen" >
> > wrote:
> >
> > > I'll have to try it one
> > >day.
> >
> > don't bother....just "loose meat" in a quasi tomato sauce....bun
> > soaked with tomate grease and then runs down your arm....and your
> > neighbor's arm.....across the table.....dog licks up the mess....
>
> Isn't it amazing how people get a concept of something based on an
> unpleasant experience or experiences, then translate that into an
> absolute and generalize the absolute?!

Agreed. I looked forward to Sloppy Joe's as a small child. They were
a favorite in our family. Of course my mother made them from scratch with
real ingredients. We still like them and I make them from time to time.
One can cheat with Mannwich or McCormick's Sloppy Joe mix and add
additional spices as desired.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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> Agreed. I looked forward to Sloppy Joe's as a small child. They were
> a favorite in our family. Of course my mother made them from scratch with
> real ingredients. We still like them and I make them from time to time.
> One can cheat with Mannwich or McCormick's Sloppy Joe mix and add
> additional spices as desired.

I prefer the dry mix you use with water and tomato sauce, and I'll dice
some onion and green chili pepper and brown that and let the whole
thing simmer for a while. I like to use italian sausage for sloppy
joes instead of beef, or perhaps a mix of the two. I use large
hamburger buns, and toast the top of the buns in the broiler to get
them brown, then adding the sloppy joe mix and cheddar cheese to the
tops of the buns, then back into the broiler to melt the cheese, and
eating open faced with a knife and fork. My favorite side item with a
sloppy joe is cottege cheese.

Manwich is ok on occasion when I don't feel like cutting up an onion,
but a little bit of manwich is a nice addition to meatloaf.

> I always add some cheddar cheese to my meatloaf. Not a layer; I just mix in
> shredded cheddar, about a cup. I also add about 1/4 c. of bottled cocktail
> sauce to the mix. I use oatmeal rather than cracker or breadcrumbs. My
> meatloaf always turns out nice and moist and very tasty!

I make about a 5 pound meatloaf, which I vacuum seal and freeze and eat
for months, so I add close to a pound of sharp cheddar to my meatloaf;
takes about an hour and a half to hour forty five to cook. I use my
roastsing rack to cook it so the grease falls away completely from the
meatloaf; cooking twine comes in handy for modifying the metal rack
insert in order to hold a large meatloaf in place. I don't shread the
cheese, instead I cut the block of cheese into 1" cubes, and stick
those into the meatloaf at various points once the loaf is formed and
it's in the pan. I smooth the meatloaf back over the places where I
put the cheese, before putting the ketchup on top. This way the cheese
doesn't run as much.

I use my own variation of the Quaker Oats recipe, where I use V8
instead of tomato juice and dice a little green pepper and mushroom,
and diced green chili pepper. For a 5 pound meatloaf I would use some
ground pork, hot or mild italian sausage, and lean ground beef in equal
parts.

"kilikini" > wrote in message
m...
snip
> Yep, you got it, Jill! I won't eat any beef "cooked". It tastes dead.
> It's got this "off" flavor to me that I dislike immensely. I'll eat fish
> cooked, I'll eat fish raw. Pork, I like medium. Chicken, well, we all
> know
> chicken has to be cooked. :~)
>
> kili
That flavor also has a smell. The flavor/smell exists for all meat that is
over cooked or cooked hard. Sorta like bad venison. Sounds like you are
more sensitive to the flavor in beef.
Janet

wrote:
> On 23 Sep 2005 06:45:53 -0700, "salgud" > wrote:
>
>
>
> >fantastic Asian style meatloaf (I love all Asian food) that is nothing
>
> Asian meatloaf? A recipe by chance, please. Sounds interesting.
>
>
> ----
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See my message above(23 in Google groups) in this thread for that
recipe.