If not for the sauce, I wouldn't eat that

[Edwardo Piet]

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

[Gawdzilla Sama]

Balut.

[chimp3]

Spam and Jalapenos!

[Fireball]

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.

[Edwardo Piet]

Spam and Jalapenos!

Mmmmmmmmmmmmmmmmmmmmmmmmm.

[c172]

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.

[Haipule]

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".