What's new
  • Seeds Mafia is running a TURBO contest with great prizes! You can check it here.

WHAT ARE YOU EATING TODAY?

PadawanWarrior

Well-known member
Picked up some nice dry aged (30days) grass fed t/bones.. weighing in at a whooping 21oz each.. such a succulent piece of meat, Paddy never lets me down..
Moose seems to be MIA..
View attachment 19135750 View attachment 19135751
That looks awesome man. Pork loin was on sale for $1.97lb so I grabbed a couple bags, not realizing that there were 2 smaller ones in each bag, but it worked out after all. I haven't done much wrapping with bacon but it did make it better than any other pork loin I've made. I cooked them on the Egg at around 250f for about 2 1/2 - 3 hours.
20250122_173724.jpg

20250122_182244.jpg
 

superx

Well-known member
Veteran
Would love some meat leaf, fancy a swap Charles?

My mother's recipe for meat loaf is nothing but a distant memory, but I do recall her adding breadcrumbs.
I've tried replicating the said dish to no avail, this can probably be said for a lot of the old dishes when trying to find those tastes and smells, it's lost on modern dishes...
I guess the same can be said in regards to genetics 🤣
 

CharlesU Farley

Well-known member
Would love some meat leaf, fancy a swap Charles?

Yes, I would!
My mother's recipe for meat loaf is nothing but a distant memory, but I do recall her adding breadcrumbs.
Here's the recipe I use. Sorry for the nonmetric system measurements... I'll still never figure out why the US didn't convert a long time ago. :unsure:

Ingredients

1 lb lean ground beef
1 lb ground pork
1/2 cup diced white onion
1 cup plain bread crumbs
1/2 cup milk (whole, 2%, 1%, or skim)
1 large egg
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes

For the glaze:
1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce

Instructions
Preheat the oven to 350°F. Lightly grease a 9x13-inch pan.

In a large mixing bowl, knead together the ground beef, onion, bread crumbs, milk, egg, Worcestershire sauce, salt, basil, oregano, pepper, and red pepper flakes.

Shape the meat mixture into a loaf and place it in the prepared pan.

Bake in the preheated oven for 45 minutes.

In a small bowl, whisk together the ketchup, brown sugar, and Worcestershire sauce to prepare the glaze.

Brush the glaze over the hot meatloaf.

Increase the oven temperature to 400°F and bake for an additional 15 minutes or until the meatloaf reaches an internal temperature of 160°F.
 

superx

Well-known member
Veteran
Well then, after you typed that up I feel its only fair to cook the same one or I might have to impervise depending on the ingredients at hand or sourced locally, the different meats sound excellent.
Would the glaze be a regional thing? I must admit of not having heard of the glaze before.

This glaze sounds like a winner, the finishing touch so to speak.. Adds a nice sweet touch to it.
Such a versatile piece of meat as well that works with anything.
Appreciate you posting it, does the recipe date back to when you were a young lad?


As they say here, 'ti's the finest of eating'
 

Charles Dankens

Well-known member
Those schnitzels look good, the last time I had schnitzels (pork) was during a drinks and drugs binge in Berlin. Did you use panko breadcrumbs?
Just rustled up some spaghetti with chicken and shrimp, smoked garlic (hard to come by) and marinara sauce.. Super quick to prepare..
View attachment 19142533
Nice noodles! Smoked garlic is popular at our farmers mkt from time to time.

I ground up stale bread in the Cuisinart for crumbs. They work great for fried oysters and chicken cutlets but not as nice as the crumbs the German cooks are using on YouTube schnitzel video. In Berlin did you have schnitzel with the green sauce?
Screenshot_20250130-130055_Chrome.jpg
 

Latest posts

Latest posts

Top