Text 27314, 95 rader
Skriven 2009-08-09 12:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: culinary oddities 009
=============================
 DS> Ewww.  My grandmother used to put oatmeal in her meatloaf and it was
 DS> altogether disgusting.  Just breadcrumbs for me, please.

I tend to agree. My generally only use for the stuff is that I
sometimes put it in chili, but that's only when I intend to eat
it all alone. I've also been known to toast oatmeal in butter
and use it to top an apple pan crispbler or something.

 ML> Kelly's in Revere, about 4 miles down the road.
 DS> That would have been worthwhile even if only to sit and watched the
 DS> seagulls attack diners for their french fries.

I've told the story of my violinmaker, who had a roast beef
sandwich in her hand, and of a sudden, this big gull swooped
down and neatly excised the roast beef out from the middle
of the sandwich, leaving bread and lettuce behind. Those
birds at Kelly's, they're quick.

 -=> Dave Sacerdote said to Jim Weller <=-

 ML> Beware specially at cheap restaurants
 JW> I rarely see it offered in restaurants and would never order it.
 DS> Meatloaf is common in diners and mom-and-pop joints; less common in
 DS> "real" restaurants.

[incensed Burton-like tone] Why, sir, I always eat in "real"
restaurants.

 JW> And oatmeal is terrible in meatloaf! Fine dry bread crumbs please.
 DS> The variations we're seeing are interesting.  I used to use fine
 DS> dry crumbs, but I rarely use those for anything anymore.  When I
 DS> need a filler/binder I use fresh crumbs, from bread rubbed on a 
 DS> box grater; when I want crumbs for coating anything I use panko.

For frying I use whatever's around, which, here in Salem, usually
means crushed breakfast cereal. For binder, cracker crumbs or
breadcrumbs if there's bread around (when I do the buying, bread
and milk are not on the list).

 DS> In meatloaf, my mom always used fine dry crumbs.  When we were
 DS> first married, Maryanne used slices of white bread moistened with
 DS> milk.  Whole slices.  Most of them would get worked into the 
 DS> loaf, but occasionally one would run across an unassimilated 
 DS> chunk of white bread in a slice of meatloaf.

I've had such. The white bread tends to get soaked in beef fat
and so isn't too bad.

 DS> And, of course, there was my grandmother and her sticky, nasty,
 DS> disgusting oatmeal.

 -=> Dave Sacerdote said to Dale Shipp <=-

 DD> Title: Beef Pastrami
 DD> 3 tb Mixed whole pickling spice
 DS> The title may say "Beef Pastrami," but that doesn't
 DS> mean it really is.  The flavor ingredients are there
 DS> for corned beef, as you mention, but just sticking
 DS> a corned beef into a smoker doesn't qualify it as "pastrami."
 DS> None of the other necessary flavorings are there - not even
 DS> the absolute bare minimum, coriander.

To give the recipe writer a touch of credit, pickling spice
often does contain coriander.

 DS> This is akin to mixing ground pork with some salt and pepper
 DS> and calling it "sausage."

Interestingly, that's done periodically. The Penn Dutch
sausages can be mighty plain, though wholesome. Depends
on who's making, or perhaps on whether herbs are in season.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Homemade Pickling Spice
 Categories: Pickles, Spices/etc.
      Yield: 6 servings

      2 tb Mustard Seed                        1 ts Ground Ginger
      1 tb Whole Allspice                      1 ts Dried Red Pepper Flakes
      2 ts Coriander Seeds                     1    Bay Leaf, crumbled
      2    Whole Cloves                        1    Cinnamon Stick (2 inches)

  Combine all ingredients and store in an airtight jar or container. Use in
  favorite pickle recipes.

  Yield: 1/3 Cup

  SHARED BY:Jim Bodle 8/92

MMMMM

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