On Wednesday, January 7, 2015 11:07:43 AM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Wednesday, January 7, 2015 1:09:54 AM UTC-10, Ophelia wrote:
> >> "dsi1" > wrote in message
> >> ...
> >> > On 1/6/2015 2:12 PM, Ophelia wrote:
> >> >>
> >> >>
> >> >> "dsi1" > wrote in message
> >> >> ...
> >> >>> On 1/6/2015 1:11 PM, Ophelia wrote:
> >> >>>>
> >> >>>>
> >> >>>> "dsi1" > wrote in message
> >> >>>> ...
> >> >>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
> >> >>>>>> When the recipe states 'breadcrumbs' should they be fresh or
> >> >>>>>> dried?
> >> >>>>>>
> >> >>>>>
> >> >>>>> That would be dried. I buy the stuff in the can. There's not much
> >> >>>>> point in making breadcrumbs out of fresh bread for meatloaf - or is
> >> >>>>> there?
> >> >>>>
> >> >>>> I don't know, which is why I asked I dehydrate left over bread
> >> >>>> and
> >> >>>> turn it into crumbs anyway, so I do have both. Why would fresh
> >> >>>> not
> >> >>>> be
> >> >>>> right? Does the dried soak up extra liquid? I haven't made much
> >> >>>> meat
> >> >>>> loaf. I made some once and it was fine but I can't remember which
> >> >>>> breadcrumbs I used
> >> >>>>
> >> >>>
> >> >>> I soak fresh bread to soften it up. I could dry the bread and make
> >> >>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
> >> >>> connoisseur. Pardon my french!
> >> >>
> >> >> Mais oui So, you use fresh but then soak it? With what? Does it
> >> >> not
> >> >> end up as mush?
> >> >>
> >> >
> >> > Some people will soak bread in milk, or even evaporated milk. I like to
> >> > use water. When it's soft, I'll squeeze the bread. It feels like a
> >> > jellyfish in my hand. I'll soak bread crumbs too. Either way, you end
> >> > up
> >> > with a mush or a goo. I used to add a ton of water to meatloaf - the
> >> > bread
> >> > helps retain the water but I've now seen the error of my ways. These
> >> > days,
> >> > I don't add any eggs to the mix.
> >>
> >> OK. I've only made it once and it was good but then I forgot all about
> >> it.
> >> I just saw a recipe which caught my interest. All the veg are pureed in
> >> the processor and the meat, crumbs etc added. The veg are carrot, onion,
> >> red
> >> bell pepper, mushroom and garlic and there is a glaze for adding near the
> >> end with sugar, ketchup and mustard!
> >>
> >> What say you? Does that sound good?
> >>
> >
> > It sounds good to me but then again - it's meatloaf. :-) Adding crumbs to
> > the pureed vegetables sounds like a good idea. That should soak up the
> > execess liquid. Sometimes, if I'm game, I'll add a can of corn. Thanks for
> > trying this great American dish!
>
> ;-) Actually adding a can of corn sounds very good)
>

Sounds good to me too, although I believe that many Americans might find the idea goofy.

>
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