I have plenty of sauce. So I assume you'd eat me, Vorlie

Balut.

Spam and Jalapenos!

(December 12, 2017 at 7:47 pm)Gawdzilla Sama Wrote: Balut.

Put that in with a 2 gross egg omelet, I'd eat it. I joined the Navy to see the world. The only reason I know I made it into international waters is because we were allowed to pump the bilges while underway. Never been to the PI.

(December 13, 2017 at 12:14 am)chimp3 Wrote: Spam and Jalapenos!

Mmmmmmmmmmmmmmmmmmmmmmmmm.

(December 7, 2017 at 12:26 am)c172 Wrote: I had spam musubi from my farmer's market a few weeks ago. Pretty good.

As for my next meatloaf, I think I might try a filler of ritz crackers and left over stuffing. I don't have grape jelly, but, I think, boysenberry? Might be good mixed with ketchup and soy sauce and some sort of peppery element for a sauce.

I did make meatloaf tonight, served with frozen veggies and leftover stuffing which is predominately just wheat and white bread in chicken stock (I had a problem where I needed to use up a whole loaf of bread or toss it). The meatloaf had a filler of Ritz crackers and egg white, since that's what I had on hand. 

I didn't write any of this down, but I used bbq sauce, dijon mustard, salt, pepper, garlic powder, sage, soy sauce and a few other things. I have no onions or onion products, and that bugged me. The sauce, made a couple days beforehand, was mayo (no not that kind, silly), bbq sauce and boysenberry jelly.

After I had preheated, I accidentally put it in for 20 seconds, not 20 minutes. After that, by instinct I just preheated again, but forgot to take out the loaf during that process. So, I was afraid I'd either severely undercook it or burn it, which bugged me, since I was kind of looking forward to this great American dinner based on my Midwestern roots.

Turned out fine, though. Might use more crackers next time. But maybe not.

(December 14, 2017 at 12:03 am)c172 Wrote:

(December 7, 2017 at 12:26 am)c172 Wrote: I had spam musubi from my farmer's market a few weeks ago. Pretty good.

As for my next meatloaf, I think I might try a filler of ritz crackers and left over stuffing. I don't have grape jelly, but, I think, boysenberry? Might be good mixed with ketchup and soy sauce and some sort of peppery element for a sauce.

I did make meatloaf tonight, served with frozen veggies and leftover stuffing which is predominately just wheat and white bread in chicken stock (I had a problem where I needed to use up a whole loaf of bread or toss it). The meatloaf had a filler of Ritz crackers and egg white, since that's what I had on hand. 

I didn't write any of this down, but I used bbq sauce, dijon mustard, salt, pepper, garlic powder, sage, soy sauce and a few other things. I have no onions or onion products, and that bugged me. The sauce, made a couple days beforehand, was mayo (no not that kind, silly), bbq sauce and boysenberry jelly.

After I had preheated, I accidentally put it in for 20 seconds, not 20 minutes. After that, by instinct I just preheated again, but forgot to take out the loaf during that process. So, I was afraid I'd either severely undercook it or burn it, which bugged me, since I was kind of looking forward to this great American dinner based on my Midwestern roots.

Turned out fine, though. Might use more crackers next time. But maybe not.

I love that! I call that kitchen sink. Whatever you got, right? I can't tell you how many times I've been challenged with that! Then my wife says, "this is awesome, you got to write that down".