I usually don't do meat loaf during the warm months but yesterday I got the
urges, so set two 2 1/4lb pieces of chuck shoulder into the fridge to defrost.
This afernoon I sliced it all into strips, seasoned with lots of fresh ground
black pepper, a bit of garlic granules, a goodly amount of Penzeys 'talian
herbs, instead of salt a gentle sprinkling of Goya sazon, a couple tablespoons
Penzeys toasted dehy onion, and a good slosh of olive oil, toss to disperse
seasonings and into the fridge. Then scrubbed a couple spuds and sliced em
into sticks, a couple ribs celery into sticks, a pared carrot into sticks, a
small yellow onion into chunks. Then pull out the trusty grinder and pass
everything through a 3/16" plate alternating ingredients finishing up with a
handfull saltines. Next add 5 large eggs, a good squirt ketchup and mix by
hand with enough bread crumbs to absorb eggs, probably a bit more than a cup.
Then into a roasting pan and form into a loaf. Schmear with a thin coat
ketchup and place in a preheated 375F oven for 2 hours. Oboy, was that good,
ate two big slices and now I can't hardly walk. Yoose don't know what good is
until you grind your own meat.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 07 Jul 2004 01:49:24 GMT, (PENMART01) wrote:


>This afernoon I sliced it all into strips, seasoned with lots of fresh ground
>black pepper, a bit of garlic granules, a goodly amount of Penzeys 'talian
>herbs, instead of salt a gentle sprinkling of Goya sazon, a couple tablespoons
>Penzeys toasted dehy onion, and a good slosh of olive oil, toss to disperse
>seasonings and into the fridge.

What is Goya sazon? I have never heard of it, I don't think.

Christine

>What is Goya sazon? I have never heard of it, I don't think.
>
>Christine

Little foil packets containing msg and salt with various herbs and spices.
Look in the Goya foods display in the Latino section of your stupidmarket.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
(PENMART01) wrote:

> I usually don't do meat loaf during the warm months but yesterday I
> got the urges, so set two 2 1/4lb pieces of chuck shoulder into the
> fridge to defrost. This afernoon I sliced it all into strips,
> seasoned with lots of fresh ground black pepper, a bit of garlic
> granules, a goodly amount of Penzeys 'talian herbs, instead of salt a
> gentle sprinkling of Goya sazon, a couple tablespoons Penzeys toasted
> dehy onion, and a good slosh of olive oil, toss to disperse
> seasonings and into the fridge. Then scrubbed a couple spuds and
> sliced em into sticks, a couple ribs celery into sticks, a pared
> carrot into sticks, a small yellow onion into chunks. Then pull out
> the trusty grinder and pass everything through a 3/16" plate
> alternating ingredients finishing up with a handfull saltines. Next
> add 5 large eggs, a good squirt ketchup and mix by hand with enough
> bread crumbs to absorb eggs, probably a bit more than a cup. Then
> into a roasting pan and form into a loaf. Schmear with a thin coat
> ketchup and place in a preheated 375F oven for 2 hours. Oboy, was
> that good, ate two big slices and now I can't hardly walk. Yoose
> don't know what good is until you grind your own meat.
> Sheldon
> ````````````

I hate meatloaf. Rob loves it. His birthday is Saturday. It's cold
here. (Yeay!!!) I think I'll make it for supper -- it could be hot by
the weekend. How do you think this will work if I do the veggie stuff
in the food processor and mix it with a pound of already-ground-round?
Two eggs for the mess? And don't give me any crap about starting with
grocery store ground meat, OK?
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

"PENMART01" > wrote in message
...
> >What is Goya sazon? I have never heard of it, I don't think.
> >
> >Christine
>
> Little foil packets containing msg and salt with various herbs and spices.
> Look in the Goya foods display in the Latino section of your stupidmarket.

Which one do you use Sheldon? The regular one or the kind with additional
seasonings (annatto & PR coriander, or cumin, or saffron, etc. ?

Have you tried Sazon Accent's seasonings?

Sandra

"PENMART01" > wrote in message
...
> >What is Goya sazon? I have never heard of it, I don't think.
> >
> >Christine
>
> Little foil packets containing msg and salt with various herbs and spices.
> Look in the Goya foods display in the Latino section of your stupidmarket.

Which one do you use Sheldon? The regular one or the kind with additional
seasonings (annatto & PR coriander, or cumin, or saffron, etc. ?

Have you tried Sazon Accent's seasonings?

Sandra

>"Foxy Lady" writes:
>
>>"PENMART01"wrote
>>
>> >
>> >What is Goya sazon? I have never heard of it, I don't think.
>> >
>> >Christine
>>
>> Little foil packets containing msg and salt with various herbs and spices.
>> Look in the Goya foods display in the Latino section of your stupidmarket.
>
>Which one do you use Sheldon? The regular one or the kind with additional
>seasonings (annatto & PR coriander, or cumin, or saffron, etc. ?

I use them all, I especially like the onion one.

>Have you tried Sazon Accent's seasonings?

Yes. They're not as good, and they're more expensive. I like Goya Adobo too
(various flavors), even less expensive and contains no msg. Goya has great
products... up until recently I used their Spanish olive oil.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

In article >,
Melba's Jammin' > wrote:

> In article >,
> (PENMART01) wrote:
>
> > I usually don't do meat loaf during the warm months but yesterday I
> > got the urges, so set two 2 1/4lb pieces of chuck shoulder into the
> > fridge to defrost. This afernoon I sliced it all into strips,
> > seasoned with lots of fresh ground black pepper, a bit of garlic
> > granules, a goodly amount of Penzeys 'talian herbs, instead of salt a
> > gentle sprinkling of Goya sazon, a couple tablespoons Penzeys toasted
> > dehy onion, and a good slosh of olive oil, toss to disperse
> > seasonings and into the fridge. Then scrubbed a couple spuds and
> > sliced em into sticks, a couple ribs celery into sticks, a pared
> > carrot into sticks, a small yellow onion into chunks. Then pull out
> > the trusty grinder and pass everything through a 3/16" plate
> > alternating ingredients finishing up with a handfull saltines. Next
> > add 5 large eggs, a good squirt ketchup and mix by hand with enough
> > bread crumbs to absorb eggs, probably a bit more than a cup. Then
> > into a roasting pan and form into a loaf. Schmear with a thin coat
> > ketchup and place in a preheated 375F oven for 2 hours. Oboy, was
> > that good, ate two big slices and now I can't hardly walk. Yoose
> > don't know what good is until you grind your own meat.
> > Sheldon
> > ````````````
>
> I hate meatloaf. Rob loves it. His birthday is Saturday. It's cold
> here. (Yeay!!!) I think I'll make it for supper -- it could be hot by
> the weekend. How do you think this will work if I do the veggie stuff
> in the food processor and mix it with a pound of already-ground-round?
> Two eggs for the mess? And don't give me any crap about starting with
> grocery store ground meat, OK?

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, <www.jamlady.eboard.com> An update on 7/4/04.

>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.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>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.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

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



````````````
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Melba's Jammin' wrote:
>
> 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.
> --


You still have Cub? They closed every one of their Denver stores
last fall. The one closest to us had wonderful int'l food
aisles. That has reopened as a King Sooper (Kroger). The other
one close by has become a mostly Korean market with other
PacRim specialities. I wish I couold read more of the labels,
they look interesting.

gloria p

Melba's Jammin' wrote:
>
> 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.
> --


You still have Cub? They closed every one of their Denver stores
last fall. The one closest to us had wonderful int'l food
aisles. That has reopened as a King Sooper (Kroger). The other
one close by has become a mostly Korean market with other
PacRim specialities. I wish I couold read more of the labels,
they look interesting.

gloria p

In article >,
wrote:

> Melba's Jammin' wrote:
> >
> > 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.
> > --
>
>
> You still have Cub? They closed every one of their Denver stores
> last fall. The one closest to us had wonderful int'l food
> aisles. That has reopened as a King Sooper (Kroger). The other
> one close by has become a mostly Korean market with other
> PacRim specialities. I wish I couold read more of the labels,
> they look interesting.
>
> gloria p

Cub had it's start here (MN) -- they and Rainbow were the Big Two.
Rainbow's now owned by Roundy's and the stores look pretty empty to me
(at least when I stop in there). Cub keeps growing.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Melba's Jammin' wrote:

>
> Cub had it's start here (MN) -- they and Rainbow were the Big Two.
> Rainbow's now owned by Roundy's and the stores look pretty empty to me
> (at least when I stop in there). Cub keeps growing.


My Cub is "remodeling". Sheesh!
Took me twice a long to get out of there yesterday, because they had a
zillion folks busily moving stuff from one aisle to another -- making
travel down the aisles nearly impossible AND *finding* anything ditto.

Rainbow looks empty now because Roundy's got rid of all the TVs, VCRs,
suitcases, pillows, blankets, etc. merchandise that had been jamming
every possible open square inch of floor space in the Rainbow stores.

'wyrm

Melba's Jammin' wrote:

>
> Cub had it's start here (MN) -- they and Rainbow were the Big Two.
> Rainbow's now owned by Roundy's and the stores look pretty empty to me
> (at least when I stop in there). Cub keeps growing.


My Cub is "remodeling". Sheesh!
Took me twice a long to get out of there yesterday, because they had a
zillion folks busily moving stuff from one aisle to another -- making
travel down the aisles nearly impossible AND *finding* anything ditto.

Rainbow looks empty now because Roundy's got rid of all the TVs, VCRs,
suitcases, pillows, blankets, etc. merchandise that had been jamming
every possible open square inch of floor space in the Rainbow stores.

'wyrm

In article >, Bookwyrm
> wrote:
> Rainbow looks empty now because Roundy's got rid of all the TVs, VCRs,
> suitcases, pillows, blankets, etc. merchandise that had been jamming
> every possible open square inch of floor space in the Rainbow stores.

Heh! they've moved them to my Cub stores.

> 'wyrm
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.