http://www.democraticunderground.com/115748835Tue Dec 23, 2014, 03:16 PM
Star Member NJCher (17,447 posts)
What's for Dinner, Tues., Dec. 23, 2014
I've already put in a half hour on meatloaf, and I'm going to work in a few minutes. This is the best meatloaf recipe I've ever made. It is a combination of beef and pork. There's a sauce made of barbecue and ketchup, seasoned with worcestershire, minced garlic, etc. It has the essential step for a meatloaf that's not all dried out: the oatmeal and bread crumb mixture is soaked in milk. It came from my Meatloaf Bakery cookbook--that's the business located in Chicago.
I made this last week and it was so good that I'm embarrassed to say I had almost half of it in one night. It's not a very big recipe, though, so I'm doubling it this time.
I'm also going to make a tossed salad. There will be one other vegetable, but I'm not sure what yet.
Wonder how Galileo is doing in Rhode Island? And all out other forum colleagues who could be out traveling for the holidays.
Does anyone know just how big NJCher is? Who eats half a meatloaf in one night?
Tue Dec 23, 2014, 03:23 PM
Star Member cbayer (139,543 posts)
1. Your meatloaf sounds perfect.
I really should make one sometime soon, now that I can use the oven again.
I've been working on mexican stews. Trying to learn more about the meats and the various salsas that you cook them in.
We have had pork and beef this week and have leftovers of both, so I think I will make soft tacos.
We are returning to civilization this afternoon and I'm about out of food, so it's just in time.
Something must have been blocking cbayer's access to her tiny little oven on her tiny little dinghy in her tiny little kitchen. My guess is a thimble. Now that it's been moved out of the way, she can crank out a mini-meatloaf.
Tue Dec 23, 2014, 03:23 PM
fizzgig (21,690 posts)
2. likely the rest of last night's chicken tortilla soup
although mac and cheese is gnawing at my brain a bit.
Fizzgig the sot checks in. Does she finish last night's gut bomb, or create a new one to tuck into tonight? Decisions, decisions.
Tue Dec 23, 2014, 03:30 PM
Star Member cbayer (139,543 posts)
3. I've got a secret blue box of mac and cheese hidden away.
I am saving it for the time when I need it the most, lol.
Do you use epazote in your tortilla soup? I don't remember ever seeing it in the US, but it is definitely the thing that gives it it's distinctive taste.
Here we have the 1% addressing the 99% to find out what it uses in its tortilla soup, with predictable results:
Tue Dec 23, 2014, 03:33 PM
fizzgig (21,690 posts)
4. no epazote
it was a bit of a half-assed soup just using what i had on hand (chicken, a can of rotel, a can of green chiles, onion and garlic). i could probably find it in one of the little mexican shops in town.
i have a few boxes of the blue stuff, but i'm thinking homemade tonight.
Tue Dec 23, 2014, 03:41 PM
Star Member cbayer (139,543 posts)
5. Epazote is really unique. It has a weird smell, almost petroleum like.
But it imparts a flavor into foods which is really distinctive and delicious.
I have rarely had a homemade mac and cheese I liked more that Velveeta and shells.
Oh, sign me up. I don't know about you guys, but the fumes I smell when I'm gassing up my car always give me the munchies.
