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how about ground up spam with chopped onions, smashed and diced garlic, used motor oil, vinegar, bleach, comet, ajax with a touch of jalapeņo baked at 375 for 10 hours?
oh with a dash of sarcasm too! grrrrrr! plt |
Hush your filthy mouth
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:(
hurt, plt :D |
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Pam. |
I have been experimenting with meatloaf lately and a few of the ingredients I've found that make it flavoursome are seeded mustard, green lentils, chillie, grated carrot and onion and cheese, crushed garlic, carnation milk. I usually just mix all these things into the ground beef and bread crumbs with a couple of eggs and cook in a loaf pan for an hour or two on a medium heat. Yummy served with mashed potatoes and greens.
I agree with others here. This thread really does belong in the 'food and drink' forum. In fact, if you do a search, you'll find we already have a fairly extensive meatloaf thread there. :) |
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Pam. |
A catchy little tune, that.
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I thought he was new and improved.
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Damn, every last one of y'all forgot to mention to use ground hobo, not ground beef?
I am disapoint. |
Haven't you heard? There's a dead hobo shortage since shawnee left and clodfobble discovered a clever way to turn them into a gas substitute.
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Shortage? I thought there was plenty of gov't spending being cut.
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Harvesting is the problem
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We are so good at harvesting souls, why not hobos? Hmm...I guess when you use your car to harvest them, it isn't the most efficient. We should start netting them up from under bridges! Hobo fishing!
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You know, I'm starting to think pam doesn't really CARE about the meatloaf as we all initially believed. :eek: Sincerely dish-illusioned, Julia Childish |
dish illusioned
ow my head |
The recipe needs some pickled peppers. Does anyone know if pensive pam picked a peck of pickled peppers?
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damn good cook, fred |
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by the way, PezDispenser Pam doesn't really care about the meatloaf or the eggs. This is why she missed references to eggs. So now you're going to refine her meatloafing ways by separating whites and yolks like some Wolfbane Suck? Next ye'll be addin' haggis! It's a loaf of crap. Until we meat again, The Gallivanting Gourmet |
Yeah, I don't separate them either and I'm not sure why you would. They're really only there as a binding agent, so what difference does it make?
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All the best - Pam. |
like i said, some separate them some don't. personally i scramble them then mix them. depending on what mood i'm in. it does change the flavor slightly. if the yolk is in there it's a little richer. i may not make sense right now. roommate and g/f are arguing so kinda hard to keep focused.
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Pam. |
well you asked if you could pm me already. fights? really? oh btw where is that picture you posted.....
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Perhaps she realised you are a hick.
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pam. |
thump
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bump
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