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All this talk of meat loaf...
In article >,
(PENMART01) wrote:
> >Sheldon, my meatloaf sucked. Rob loved it. I didn't have enough
> >salt in it and the round was, I'm thinking, too lean, or else I
> >baked it too long. I meant to check the local Hispanic market for
> >the Goya stuff -- or Cub; they're getting to have fair-sized Latino
> >food sections, too.
> >
> >-Barb
>
> Really, Barb, the only route to premium meat loaf is to grind your
> own. I just don't understand how those who consider themselves good
> cooks can be so obstinate regarding meat grinders. As far as I'm
> concerened, and I've said this before, anyone who doesn't own and use
> a meat grinder is NOT any kind of cook. And a food processor just
> doesn't cut it, they're a contraption for those who are inept with a
> knife... and their cooking proves it. I can guarantee, anyone who
> uses a food processor does so because they are *incapable* of using a
> knife.
> Sheldon
He-e-ey-y, I can use my knives just fine, thank you. I thought about
grinding the veggies and then decided it was too much bother for what I
was sure I was going to end up with. I don't think my crappy meatloaf
is the fault of the fp-chopped veggies -- it lacked seasoning and
moisture. Your mention of the meatloaf came after I'd done my shopping
and had picked up a coupla pounds of ground round. That I had; a chuck
roast I do not have. You might be right about DIY grinding. Maybe next
time. The idea of grinding/including veggies in the loaf was
interesting to me; I might do it again.
-Barb
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-Barb, <www.jamlady.eboard.com> An update on 7/4/04.
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