Ms P said...

>
> "Andy" > wrote in message
> ...
>> George Leppla said...
>>
>>>
>>> "bob edwards" > wrote in message
>>> ..
>>> .
>>>> My ladyfriend occasionally makes a meat loaf for me but it falls
>>>> apart when I try to slice it. What should she do to make it hold
>>>> together better? Use less fluid, use less lean meat, what?
>>>
>>> The meat is probably too lean and she doesn't have enough bread
>>> crumbs.
>>>
>>> Tell her to try using 80/20 ground chuck, add about one raw egg per
>>> pound and enough bread crumbs to hold it together. As it cooks, some
>>> of the fat and juices are absorbed by the bread crumbs and that, along
>>> with the eggs, helps bind things together.
>>>
>>> I don't use recipes much, but here is how I made the last meatloaf...
>>>
>>> 2.5 pounds of 80/20 ground beef
>>> 1 large onion diced small
>>> 2 eggs
>>> bread crumbs (I'm guessing about a cup +/-)
>>> Salt (I used Lawreys)
>>> pepper
>>> parsley flakes
>>> I can of diced tomatoes, thoroughly drained.
>>> Catsup for the top.
>>>
>>> This is a pretty basic recipe but then, my Grandma was a pretty basic
>>> cook. Over the years I have tried adding different things to the
>>> recipe but I always seem to come back to the basics. It is my
>>> family's version of comfort food.
>>>
>>> George L
>>
>>
>> George L,
>>
>> Excuse me but...
>>
>> How UNSPECIFIC can a recipe get.
>>
>> One large onion... give us grams!
>> 2 Eggs... which size?
>> Salt... how much?
>> 1 can diced tomatoes... how large a can?
>> Catsup for the top... how much?
>>
>> ???
>>
>> Good God man, you're joking?!?
>>
>> No cookbook would be that vague.
>>
>> Andy
>
> That's because he's cooking, not making a recipe. That's the way real
> cooks cook.
>
> Ms P


Mornin' Ms P,

George L. posted a questionable recipe at best

Too many blanks, imho!!!

Imagine 1,000s of members guessing what he means? No thank you ma'am.

Andy