On 12/26/2012 10:43 AM, Janet Bostwick wrote:
> On Wed, 26 Dec 2012 09:22:48 -0500, jmcquown >
> wrote:
>
>> On 12/26/2012 2:58 AM, Steve Pope wrote:
>>> Bob Terwilliger > wrote:
>>>
>>>> I think that must depend on the cocktail sauce. The prominent flavors of
>>>> cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
>>>> which of those do you think doesn't belong with meatloaf?
>>>
>>> You left out "bottle". That's a flavor element all by itself.
>>>
>>> It's quite easy to whip together a superior product from
>>> commercial ketchup (pick a good one, no HFCS), Wochestershire,
>>> prepared horseradish (again pick a good one, no bisulfites),
>>> and a little lemon.
>>>
>>> Steve
>>>
>> If I happened to have those ingredients on hand, sure, I'd make my own.
>> I have Worcestershire sauce, no ketchup (surprise!). I don't have any
>> prepared horseradish sitting around, either. (I even forgot to buy any
>> when I picked up the rib roast.)
>>
>> Jill
> I think if we were allowed to rummage around in each other's kitchens
> and pantry, we could pretty much guess what kinds of food the cook
> prepares most. My pantry is stocked for my usual stuff and will get
> me through the Americas without much difficulty. As soon as I venture
> into foods of the Middle East or Asia, I have to go shopping. Then I
> begin to have a collection of spices and bottles and dry goods that
> don't get used much or ever again.
> Janet US
>
Agreed. I keep a stock of things I use regularly, nothing terribly
exotic. (If I want Chinese or Thai food I'll go to a restaurant rather
than buy a bunch of stuff I might not use for another ten years, if ever.)

Jill