So, is that where you eat the playing pieces when you capture someone?
That's a fabulous idea, actually!
Otherwise, what would you do if your opponent got a pawn all the way across the board?
Subject: A message for Aahz and IG
any thread that is currently going on, or ongoing, whatever. (and others are encouraged to chime
Would you please PM to me your super-secret meatloaf recipe? I mean, Gadzooks!, I'm not in
any kind of competition with you - I live half a continent away! Yes, I can turn out a good meatloaf
on my own, but what eludes me is the fluffy cafeteria style. I never can seem to get it just right.
This is serious for me - I WANT TO KNOW. And please don't recommend a google; it doesn't
turn up (ooh! turnip!) anything that I haven't seen before. TIA.
this'll get you there:
found via google, by the way
'fluffy cafeteria style' meatloaf?
Yes, "fluffy cafeteria style". It seems to have a lighter texture unlike
adobe bricks covered with ketchup (catsup if you prefer) that I've managed to
turn out in the past. Also there is usually the flavor of bell pepper in there somewhere.
I like that. At the bottom of the page is a search box labled *Counting Calories?*
Look, If I'm on a page about Grandma's Meatloaf along with dozens of other recipies, and a
Bryer's Ice Cream add at the top.... I think not. :^)
Girty, that looks like a pretty good recipe!
Dawg, I usually use tomato paste instead of katchup, add in a bit of finely diced green pepper, and fresh spices. I also usually include some fresh garlic and fresh ginger.
What's everyone here find the best options for steak?
You guys buy the top sirloin or t-bone and spend a fortune, or buy some of the lesser cuts?
Just curious - I've been buying blade steak lately ($5 a dinner sized steak) and then letting it marinate (sometimes soy sauce, sometimes wine, sometimes tomato sauce, heck even coke a few times), and have found the results actually not bad for tenderness.
What do you guys try for different things when BBQ and what recommendations can you suggest for different cuts or to be a little economical?
Yes, "fluffy cafeteria style". It seems to have a lighter texture
2Dog: you can get "fluffier" meatloaf (and meatballs, too) if you make it with bread instead of bread crumbs. Soak the bread in plain water, then wring it out. Use instead of bread crumbs. The resulting texture will be much less dense.
Oh, and one other thing to keep in mind: if you use any more than one egg, you're asking for trouble.
top ten lists of cooking rules: SWEAT YOUR AROMATICS! The importance of this can't be stressed enough.
Yea, bread soaked and wrung is better than breadcrumbs. If you have a niblet you're trying to stuff with whole grains, use oats, they work well.
Dr Dan BBQ'd a pork steak last night and it was delicious, lean and cheap!
Oh, couple other things about meatloaf:
Just free form the loaf on a cookie sheet, no need to stick it in a loaf pan and the result will be less greasy.
Also, don't abuse the meat too much when mixing. Be gentle and just bring the ingredients together. I know it's fun to squish it between your fingers and all that, but resist the temptation.