nonny

I'm not chiming in with anything from experience, but my Mom used
to add in about 1/3 ground veal, saying that the veal would puff
up and make the meatloaf lighter. I once heard that the guys who
make hot dogs that are supposed to puff up and split the skin use
veal for that reason as well. I'd be interested in anybody's
thoughts on that.

--
Nonny

Have you ever wondered if the bills
in your wallet were ever in a stripper's butt crack?
Have a nice day ..

annabanana

yum yum and more yummmm...adding bread crumbs was sucha good idea!


--
AnnaBanana

stormmee

i was specifically interested if it were different from regular in the oven
meatloaf, and the answer is no, but thanks i might give this a try in the
nuker, Lee

--
Have a wonderful day

nunya bidnits

Brick said:


That being the case I'll probably just try single frying them using the
tempura/panko coating I referred to earlier. Yams are on sale this week for
50 cents a pound so if the spearmint goes all Frankenstein, at least it
won't cost much. I'll report back on the results.

MartyB in KC

brick

We got to talking about microwave meatloaf and I might have given
the impression that there is no difference between microwave meatloaf
and oven baked meatloaf. IMNSHO microwave meatloaf is quite
good and I usually make it that way. But I would be the last person
on earth to say that it is the same as oven baked meatloaf. Microwave
is more of a steam environment then an indirect heat environment such
as an oven. The microwave essentially lacks the carmellizing effect that
the oven produces on the surface of food. Thus there is significant
difference in the taste and texture of the final product. That doesn't
signify 'Bad', but it does signify 'Different'.

--
Brick said that.

brick

Meatloaf is generally made as an economy entre' and as such
precludes the use of veal at my house. Veal in any form is too
pricey around here for me to include it in meatloaf.

--
Brick (Youth is wasted on young people)

brick

On 2-Nov-2009, "Nunya Bidnits" <nunyabidnits@eternal-september.invalid>

You'll do okay Marty. You know what to look for and have some idea
why potatoes act the way they do. A small trial batch will likely tell you
everything you need to know to get what you want with the rest.

**I just did a batch of store bought frozen fries tonight. They had a lot
of ice crystals on them, so I gave them a short prefry to get rid of the
water before finallizing them at 375F. They were good as usual. Just
knowing about the little variables is a big help.

--
Brick (Youth is wasted on young people)

stormmmee

i wasn't clear either, i meant different in a big way in the recipe...
everything in the nuker is different to me but usually not worse just
different, Lee

--
Have a great day

nunya bidnits

Brick said:


That raises a good point. If you don't use an entire package of storebought
frozen fries then unless you vac bag them, the remainder will always take on
a lot of extra ice crystals in the fridge. They never seem to fry as well
after that but I always attributed it to freezer burn. I think you hit on
the real reason they don't fry up so well.

I wish I could get my fryer to do a full 375F. (Waring Pro) The temp control
maxes at 375 but testing it with a thermopen shows it really can't hold
temps higher than 360-365. However most of my cooking is at lower temps so I
didn't bother to take it back and complain.

MartyB in KC

brick

On 3-Nov-2009, "Nunya Bidnits" <nunyabidnits@eternal-september.invalid>


Pretend that you didn't read this. I took my Krupps deep fryer apart
and readjusted the themostat. It has a little bitty adjustment screw
that was sealed with a dab of plastic. I fiddled with it until I get it to
holding pretty well about 375F. I mostly only run it that high for
potatoes,
but they really like that higher heat. I used a big Taylor bulb type
thermometer as my reference. It works pretty good now.

--
Brick (Youth is wasted on young people)