Thank you, from the Foods of the World Forums! |
Using Chopped Meats |
Post Reply |
Author | |
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
Posted: 16 October 2013 at 13:29 |
I've done both raw and caramelized onions in the past, Ron. Doesn't seem to make much difference.
|
|
Sponsored Links | |
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
Would be a good guess, Mark. Except she eats oats in other applications, and has no problem with them.
Is a definite puzzlement. |
|
MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
Post Options
Thanks(0)
|
I wonder if it's the oats that mess up the wife's digestion? |
|
Mark R
|
|
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
Obviously three, Ron. Whoever wrote that turkey meatloaf recipe.
Once I learned to use oats I always wondered why others didn't. They add so much to the texture and flavor. Initially I thought it was strange. I grew up in a multi-cultural, basically poor, neighborhood (heck, you needed to know seven languages just to say good morning to your neighbors). So meatloaf, in its many configurations, was fairly common. Virtually all of those versions, however, used either rice or bread/cracker crumbs as filler. |
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Make that two! My mom taught me to make meatloaf using oatmeal as a filler/binder; in fact, I also use pulverised oatmeal as a binder for most sausage that I make, rather than some weird, artificial-sounding concoction.
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
Ann, that ground turkey meatloaf sounds nice in it's own right.
It's also suspiciously like my regular beef meatloaf. Using oats as a filler isn't very common, so I was surprised to see it. Until now, I only knew of one other person who did that. I top mine with barbecue sauce, rather than ketchup. And have never made it surrounded by veggies. But otherwise, not significant differences. As to the other. I'd druther eat Spam! Tofu is a lot of things, but food isn't one of them. |
|
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
Anne, you're mis-reading what I said. It is most definitely not a food phobia. She actually loves meatloaf. But her system won't tolerate it.
Same with corn. Given her druthers she'd devour every ear in the corn patch. But she'd pay for it afterwards. Her only real food phobia is eggs. She will eat eggs so long as they're not recognizable as such. So, a poached egg sitting on a mound of corned beef hash is out, for instance. But a raw egg, as part of a Ceasar dressing, is fine. To be sure, there are other foods she doesn't eat. But that's because, after a fair test, she truly doesn't like them. But those are neither biases nor intolerances. |
|
Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
Post Options
Thanks(0)
|
And after re-reading your post - here is a stage left suggestion from the new Moosewood Book;
I would eat this (but I am an omnivore)
Tofu Burgers or Meatloaf Recipe type: Main Dish Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 8 Ingredients 2 cakes firm tofu (16 ounces each) 2 tablespoon vegetable oil 2 cups diced onions 1 cup peeled and grated carrots 1 cup diced bell peppers 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried dill ⅔ cup chopped walnuts 1 cup bread crumbs 2 tablespoons tahini 2 tablespoon light miso 2 tablespoon soy sauce 1-2 tablespoons Dijon mustard Instructions Press the tofu between two plates and rest a heavy weight on the top plate. Press for 15 minutes, then drain the liquid. Meanwhile, heat the oil in a frying pan and sauté the onions, carrots, peppers, oregano, basil, and dill for about 7 minutes, until the vegetables are just tender. Crumble the pressed tofu into a large bowl, or grind it through a food processor. Stir in the walnuts, bread crumbs, tahini, miso, soy sauce, and mustard. Add the sautéed vegetables and mix well. Preheat the oven to 350º or 375º degrees. If making burgers, use about ¾ cup of burger mix per burger, and place them about 2 inches apart on an oiled baking sheet until they are firmed and brown. If making “meatloaf”, press the mix into an oiled casserole dish, and bake for about 30 minutes, until lightly browned. Notes Reprinted from Moosewood Restaurant New Classics, Copyright © 2001 by Moosewood, Inc., Clarkson Potter, publishers, New York. |
|
Resident Peasant
|
|
Effigy
Chef Joined: 17 June 2013 Location: New Zealand Status: Offline Points: 633 |
Post Options
Thanks(0)
|
Laughing until I cry
I Googled "Meat Loaf Phobia" - and yes I got results and this is the first recipe that Google returned: 2 lbs. ground turkey 1/2 cup rolled oats 2 eggs, beaten 2 tsp Lowery’s Seasoned Salt Pepper to taste Fresh or frozen green beans 2 cans stewed tomatoes plenty of ketchup birthday candles Preheat oven to 375 degrees F. In large bowl, mix ground turkey, rolled oats, seasoned salt and pepper. Beat eggs in separate bowl, then add to turkey mixture. Form into tight loaf by hand and place into roasting pan. (I don’t use a loaf pan because I want meat to soak up juices around it.) Pour green beans and stewed tomatoes around loaf, and drizzle over with ketchup. Lots of ketchup. Bake covered for 1 hour. Uncover, drizzle more ketchup, and bake for another 15 mins. What have you got to lose? Edit: Apparently the dislike/mistrust comes from the betrayal experienced after learning that Mother 'hid' other foods in the meatloaf. Still Laughing
|
|
Resident Peasant
|
|
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
I don't think so, Ron. It's not that she objects to meat loaf as a food bias thing. There's something about it---texture? Combination of ingredients? Cooking method? that she physically reacts to. Her GI tract just goes crazy.
Besides which, if it's meatloaf it needs to be served in thick slices, with brown gravy and mashed potatoes. Corn with it is nice, too. But that's another thing her system won't tolerate. |
|
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
make your meatloaf recipe, but put it in the form of a burger patty or meatball - problem solved!
|
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
Post Options
Thanks(0)
|
First. Try smoking your meatloaf. Much more burger-like.
Second. Burger fatty. Flatten your GB on cling film(plastic wrap), put cheese, maters, peppers, sauce etc in the middle then using the film, roll it up like.... Then make a bacon weave on cling film.Using the film roll the GB roll on to the bacon wrap, then roll the whole thing up in the bacon weave using the film. Put in the fridge for a few hours to firm up. Smoke at 250 till 165° internal. Shepperd's Pie. Taco's Nacho Salad Calzone Stuffed peppers (mixed with Italian sausage) Spaghetti Grilled BG with peppers and onions and cheese on a Baggette |
|
Mark R
|
|
HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
Post Options
Thanks(0)
|
So, I've got a little problem.
Although she seems to be fine with other uses of chopped meat, Friend Wife cannot handle meat loaf. A shame, cuz I love it. And I don't understand why her system can handle burgers, and meatballs, and kebabs, and chili, and sausage, and so forth, but rebels at meat loaf. That being the case, I want to broaden my use of chopped meats. Doesn't have to just be beef, by the way. What are some of the ways y'all use it? |
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |