Finally...a food topic! Dressing or Stuffing?

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Re: Finally...a food topic! Dressing or Stuffing?

Postby waaytoomuchintothis » Thu Sep 13, 2012 2:28 pm

Oh yeah, I forgot about brains 'n eggs and also rattlesnake. And poke salad is just nasty-- actually poisonous if you don't get the uppermost brand new leaves. Water buffalo is pretty good if it is very slow cooked. Australians like it, I'm told. The steaks we had in Venezuela were from brahma, the only cattle that can take the heat, and they were succulent, as well as huge.

But its the organs that get to me. Liver? Aaauggghhh! And I got a whiff of some steak and kidney pie in London once and it was just as awful smelling as it sounds. I was nearly sick when they told me what was in the haggis I had just ate a bite of.
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Re: Finally...a food topic! Dressing or Stuffing?

Postby FootScoot » Sat Sep 15, 2012 4:55 pm

Quick question Rob. What is the ratio of Stove Top to hamburger in your meatloaf recipe? I'm going to give it a try tomorrow. Thanks. :)
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Re: Finally...a food topic! Dressing or Stuffing?

Postby waaytoomuchintothis » Sat Sep 15, 2012 9:41 pm

Foot, you must know by now how much I love to spread my recipes around. I get emails from guys' wives about stuff I cooked. Tickles me 'til Tuesday. Couldn't be happier if I was twins, get it?

Here's the meat loaf complete:
2 pounds 80-20 beef (don't go leaner, it will be tough).
1 pound ground pork
1 pound ground veal
Heinz 57- load it up
Pickapepper-ditto
1/3 bag Pepperidge Farms herb blend stuffing mix (dry- don't bother with that Stovetop junk).
Greek seasoning, Italian if you don't have any.
3 beaten eggs.
Mix with your hands and shape into a sloppy ball. (I mean sloppy- don't mess around, it should be hard to hold)
Flop it into a large glass baking dish.
Gently mash it into a flat oval, 2 inches thick.
Cover with canned tomato sauce.
Bake at 400 for 1 hour, set aside for 15 minutes to cool and finish cooking.
Carefully slice it 1 inch thick and serve- take all the credit for yourself.
Tomorrow, fry a cold slice from the fridge in a little butter or margarine, and serve it on mayonnaise-ed white bread for a great fast sandwich. Trust me.
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Re: Finally...a food topic! Dressing or Stuffing?

Postby FootScoot » Sun Sep 16, 2012 6:19 am

Thanks Rob. I'll give that try, looking forward to it. Thanks again. :)
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Re: Finally...a food topic! Dressing or Stuffing?

Postby FootScoot » Sun Sep 16, 2012 2:59 pm

Made the meatloaf this afternoon. With out a doubt the best meatloaf I've had to date. Just delicious. ;)
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Re: Finally...a food topic! Dressing or Stuffing?

Postby FootScoot » Mon Sep 17, 2012 12:58 pm

I had some more of it today for lunch. Pan fried in a little butter. Just as good, if not better than yesterday. Simply yummy. :mrgreen:
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