Andy wrote:
> George said...
>
>> Andy wrote:
>>> George Leppla said...
>>>
>>>> "bob edwards" > wrote in message
>>>> news:93b3597e-0fab-4db5-a46f-d7f40cb37cf6
> @b3g2000pre.googlegroups.com...
>>>>> 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
>> I don't believe he was authoring a cook book. What he wrote is exactly
>> how I cook. You get to know the ranges of proportions and what goes with
>> what etc. and just do it.
>
>
> Excuse me, but if somebody is gonna hand off a recipe to rfc, you'ld
> hopfully figure it would be complete and not leave members to "wing it"
> right off the bat!


Why not? It is a cooking group.

>
> It was entirely unclear to me.

I guess it depends on how you do things. I seldom follow any sort of
recipe. I just scan them if looking for a new idea and proceed with what
I might like such as more or less of a certain ingredient or maybe
even a totally different combination.

>
> Sorry!
>
> Andy