Subj : Re: Meatloaf
To : Sean Dennis
From : Dave Drum
Date : Tue Jun 20 2023 06:29:00
-=> Sean Dennis wrote to Dave Drum <=-
-=> Dave Drum wrote to Sean Dennis <=-
DD> This one was dry and "chewy" and waaaaaaaay over cooked. And probably
DD> didn't have enough liquid from the get-go.
SD> Yuck.
DD> No, it's not. No veggies cooking in it, nor "stretchers" like breads
DD> or oats, etc. Just two square patties of ground chuck.
SD> I was being tongue-in-cheek. A burger is a burger.
Fair enuff.
DD> I like nearly any burger ever set in front of me. I dunno why I'm
DD> not a fan of meatloaf.
SD> Might be too many ingredients in it?
DD> My tagline file is just under 300K of pure text.
SD> You've orders of magnitude more taglines than I do now; my huge
SD> tagline file has been lost to time evidently.
If you'd like I can email attach mine to you.
DD> I have some "recipe secrets" that are my go-to add ins - used on a
DD> reguler basis. The two I use the most are a lemon-pepper (no salt) mix
DD> I buy from a local packager. Stupormarkup lemon pepper mixes seem to
DD> be 90% salt. So I leave them on the shelf.
SD> Lemon-pepper is good on chicken and eggs. I believe the Mrs. Dash
SD> brand has a no-salt lemon-pepper seasoning with other ingredients.
SD> [checks the WWW] Yep, I knew I'd seen that somewhere but your supplier
SD> is both fresher and cheaper.
SD>
https://mrsdash.com/product/lemon-pepper-seasoning-blend/
Kewl. I'll pick up a jug just to have on hand - in case .......
DD> And one I picked up from cookiong oriental recipes - white miso
DD> paste - which adds "umami" (one of the five basic tastes).
SD> Miso is good stuff. I love miso soup.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Dave's Freezer Chicken Soup
Categories: Five, Poultry, Vegetables, Pasta
Yield: 4 Quarts
1 lb Chicken bits from the pulled
- leg quarters or GFS bag
1 lb Bag frozen, mixed vegetables
- California blend or spring
- veg or your choice
4 tb GFS (Minors) Chicken base
2 tb Miso Paste
1/2 lb Linguine or spaghetti
Get out your five-quart crockpot and fill it half full
of water. Set the temperature control to high. Add the
chicken base and miso paste and stir until dissolved.
Add the chicken bits and vegetables, stirring to mix.
Add hot water to bring level to about an inch from the
top of the pot. Cover and let it cook for an hour.
Remove the cover and add the pasta (I use pan length
pasta I get from Hy-Vee), stirring to submerge.
If you like pepper - get out the pepper mill and grind
away until your wrists get tired or you think you have
enough. You won't need added salt as the chicken base
and miso are plenty salty.
Soup is ready when the noodles are done.
Makes four or more quarts
Uncle Dirty Dave's Kitchen
MMMMM
... I'm on a quest for new recipes that aren't weird.
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