I made turkey/pork katsu meatloaf last night and took zero pictures.
Hopefully I can put together the recipe tonight and take a picture of the leftovers.
I think I over processed the whole mixture in the kitchenaid, I'm still figuring it out.
Doodman, you're the most stalwart member of the cook club!
Meatloaf recipes are up. I've really never had meatloaf growing up, nor made it myself up to this point, so it definitely was an experience looking up different recipes
Oh, and--I don't know if y'all follow Bon Appetit drama and whatnot, but I'm making an effort to feature more POC-authored recipes (regardless of whether the dish itself is from a specific culture or not). Even with a dish heavily associated with southern/soul food, it was a bit distressing how hard it was to find POC chefs on the first dozen or so Google recommendations. If you guys have any recs for POC chefs/recipe crafters, please let me know and I'll check them as I compose the recommendation list each week
Subbing in ground pork for ground beef because that's all we have at home, and it almost seems antithetical to the idea of meatloaf to buy something specific for it if you have a suitable substitution at home :rotate:
Finally starting to play Cook Club Catch-up! I made ice cream and pesto today.
The ice cream was based on the NYT recipe, with Oreos and Skor chipits thrown in (which for non-Canadians is the toffee centre of Skor bars without the chocolate, in shattered form for baking); I have an inherited KitchenAid attachment for ice cream churning but uh, accidentally bought a personal Dash ice cream maker for $30 because it was terribly cute
The only addition I made was a little vanilla extract - the chocolate colour of the ice cream is solely from some of the Oreo crumbs disintegrating mid-churn, which I am not complaining about
It is incredibly creamy and I am absolutely going to be doing this more often; because the Dash maker is so small I made 2 cups of the Skoreo flavour and still have some leftover cream in the fridge to try a new flavour with tomorrow
The pesto I made with a cup of fresh basil leaves from the plants in our yard, but I haven't decided what to use it on yet, so those pictures'll come later this week
The sourdough pizza crust is definitely next on the list!
I didn't do Pesto last weekend, but my coworker gave me a giant pile of basil from his backyard, so I guess I'm making pesto and veggieloaf this weekend.
I ate an engineer
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
edited June 2020
Looking over the meatloaf recipes on all the popular recipe sites and cooking blogs, I felt something...lacking. They all seemed way too concerned with flavor balance and food science and sanity. I sensed these recipes would all turn out weak and decadent loaves for a weak and decadent age.
No, if I was going to create a meatloaf worthy of Cook Club, I would need to reach back to the wisdom of the ancients. The masters of the form. The brutal audacity of the Atomic Age kitchen. I started digging through collections of old recipe cards until I found it.
Made a sandwich in my press with Swiss, roast turkey, local vegan garlic mayo and the pesto! Local ketchup (from a farmers' market booth called the Ketchup Project that absolutely rules) for dipping
I'm not really sure why I never had much pesto before because folks, it rules
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Cooking from old recipe cards is always fun, because you get to see whether the out-of-style ingredients are still available in your local grocery store. For example, this is the first time I've ever purchased celery salt, and I haven't had mustard powder in my house for over a decade.
Not pictured: 1 tbsp Worcestershire, because I forgot to get the bottle out of the fridge for the picture. Also, I substituted beef stock for milk, because milk doesn't actually tenderize meat the way old-timey cooks thought it did. And the recipe gave me the choice of cheddar or blue cheese crumbles, so I went with the clear choice.
This turned out to be a legitimately delicious dish! You can't really see it in the photo, but there is a rich vein of melty blue cheese in each slice. I think I'm going to try to improvise some kind of balsamic glaze for the leftovers just to replicate a blue cheese-stuffed burger my local joint doesn't make any more, but otherwise I could see working this into my rotation without any changes to the recipe.
Also, don't worry about my brussels sprouts. They look pretty charred, but that's just a thin layer on top of a lovely roasted interior. The combination tastes like pan-fried okra.
Thanks, the often-horrifying culinary impulses of the 60s and 70s!
I used the Whisk It Real Gud recipe as a base, but mostly did it with what I had (chicken stock, ground pork, chunks from my sourdough bread). Supplemented the lean ground pork with some sausage innards for that good ol fat. I could've probably torn the bread better, and probably combined the meat. And I meant to add an extra egg, but forgot! Woooo
Meatloaf is pretty tough to fuck up, since even if the outside dries a bit, it's still good. I actually like it a little bit "overcooked" because I'm a wild animal.
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Oh, yeah. Meatloaf crunchy bits are a feature, not a bug.
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
my father tried to use popcorn instead of breadcrumbs.
one time, he tried to use oatmeal.
my father is not a good cook, and a lot of my food hangups probably stem from that.
I wasn't entirely sure how homogeneous the inside ought to have been! Mine definitely had 'oh that was a sausage' and 'ah that was a bit of sourdough' sections
the glaze on top is
tomato ketchup
brown mustard
worcestershire sauce
dark brown sugar
It baked for about 55 minutes at 180
served with homemade ranch mashed potatoes (with homemade ranch dressing!), and steamed broccoli and carrots.
I haven't had meatloaf in a long time. a very long time. and this was better than i remember that product being. So, that's good? but it was very much NOT attractive and i"m very glad that I listened to the recipe about only cooking half of the glaze and then adding the rest at the end.
I uh... it's actually Wyborn and my 11th wedding anniversary this weekend, so I ordered a party platter's worth of sushi from a local restaurant. Sooooo... not sure if I'll make this on another day, or have him pick up some extra fish with our order (we'll probably be too full) or maybe I'll do that fruit sushi thing for dessert?!
Gah. So I’m having a heck of a time trying to find sushi rice or nori at my local supermarket. Thinking I’m going to have to venture out to the international store or see if they deliver.
Alright. I’ve blanketed some nice salmon in salt and sugar, and it’s gone into the fridge for a long cold nap. We’ll see how good that cure is on Saturday.
I am extremely bad at getting photos up! This is the week of very solid but very questionable looking food!
Pesto! Very tasty, but turned out slightly oily since I think I didn't compact two cups of basil enough for it.
Vegloaf! Pretty tasty. Along with the basil, my coworker also gave me habenero and serrano, so I cut one of each into this and got a real spicy loaf. The sauce made it taste very much like meatloaf in spite of its chickpea base.
I ate an engineer
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
I'm on day 4 of this blue cheese meat loaf, and I'm kind of mad at how good it is. I think it's one of those recipes where the reheated leftovers are better than the original, and this is possibly the most unhealthy thing I've cooked in this entire club. But now it's just in my life now, I guess, and I can make it whenever.
Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
I made chocolate pudding ice cream last week.
It is extremely rich but paired really well with the leftover chai tea with ginger coconut. Also, I put caramel sauce on it because YOLO. (Not in the picture, I did that for last Saturday when I had guests over.)
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Posts
I took the liberty of soaking the pulped cherries in sugar, bourbon, and lemon juice, and adding it in as a mix-in
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And I've got a bunch of parmesan around.
Hmm
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Hopefully I can put together the recipe tonight and take a picture of the leftovers.
I think I over processed the whole mixture in the kitchenaid, I'm still figuring it out.
Meatloaf recipes are up. I've really never had meatloaf growing up, nor made it myself up to this point, so it definitely was an experience looking up different recipes
Oh, and--I don't know if y'all follow Bon Appetit drama and whatnot, but I'm making an effort to feature more POC-authored recipes (regardless of whether the dish itself is from a specific culture or not). Even with a dish heavily associated with southern/soul food, it was a bit distressing how hard it was to find POC chefs on the first dozen or so Google recommendations. If you guys have any recs for POC chefs/recipe crafters, please let me know and I'll check them as I compose the recommendation list each week
Switch: SW-7603-3284-4227
My ACNH Wishlists | My ACNH Catalog
Switch: SW-7603-3284-4227
My ACNH Wishlists | My ACNH Catalog
The ice cream was based on the NYT recipe, with Oreos and Skor chipits thrown in (which for non-Canadians is the toffee centre of Skor bars without the chocolate, in shattered form for baking); I have an inherited KitchenAid attachment for ice cream churning but uh, accidentally bought a personal Dash ice cream maker for $30 because it was terribly cute
The only addition I made was a little vanilla extract - the chocolate colour of the ice cream is solely from some of the Oreo crumbs disintegrating mid-churn, which I am not complaining about
It is incredibly creamy and I am absolutely going to be doing this more often; because the Dash maker is so small I made 2 cups of the Skoreo flavour and still have some leftover cream in the fridge to try a new flavour with tomorrow
The pesto I made with a cup of fresh basil leaves from the plants in our yard, but I haven't decided what to use it on yet, so those pictures'll come later this week
The sourdough pizza crust is definitely next on the list!
3DS Friend Code: 0216-0898-6512
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No, if I was going to create a meatloaf worthy of Cook Club, I would need to reach back to the wisdom of the ancients. The masters of the form. The brutal audacity of the Atomic Age kitchen. I started digging through collections of old recipe cards until I found it.
https://vintagerecipecards.com/2011/09/29/ribbon-meat-loaf/
A goddamn Double Down cheeseburger monstrosity? Well, now I can't not do it.
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I'm not really sure why I never had much pesto before because folks, it rules
3DS Friend Code: 0216-0898-6512
Switch Friend Code: SW-7437-1538-7786
Not pictured: 1 tbsp Worcestershire, because I forgot to get the bottle out of the fridge for the picture. Also, I substituted beef stock for milk, because milk doesn't actually tenderize meat the way old-timey cooks thought it did. And the recipe gave me the choice of cheddar or blue cheese crumbles, so I went with the clear choice.
This turned out to be a legitimately delicious dish! You can't really see it in the photo, but there is a rich vein of melty blue cheese in each slice. I think I'm going to try to improvise some kind of balsamic glaze for the leftovers just to replicate a blue cheese-stuffed burger my local joint doesn't make any more, but otherwise I could see working this into my rotation without any changes to the recipe.
Also, don't worry about my brussels sprouts. They look pretty charred, but that's just a thin layer on top of a lovely roasted interior. The combination tastes like pan-fried okra.
Thanks, the often-horrifying culinary impulses of the 60s and 70s!
I used the Whisk It Real Gud recipe as a base, but mostly did it with what I had (chicken stock, ground pork, chunks from my sourdough bread). Supplemented the lean ground pork with some sausage innards for that good ol fat. I could've probably torn the bread better, and probably combined the meat. And I meant to add an extra egg, but forgot! Woooo
Switch: SW-7603-3284-4227
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I will give this an attempt tonight.
Man I hope this works out ok.
Democrats Abroad! || Vote From Abroad
one time, he tried to use oatmeal.
my father is not a good cook, and a lot of my food hangups probably stem from that.
Democrats Abroad! || Vote From Abroad
Switch: SW-7603-3284-4227
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It's a very disturbing looking item of food.
But we'll see how we go. I definitely made enough to have lots of leftovers.
Democrats Abroad! || Vote From Abroad
So.
First off, the crack in the top that turned into a rivulet of gross fat? Yeah. could have really done without that. That was unpleasant
I kinda went off of the 2nd link in the OP
used 1 egg
homemade seasoned breadcrumbs
veggie stock
worcestershire sauce
dried onion flakes
ground beef
shredded parmesan cheese
the glaze on top is
tomato ketchup
brown mustard
worcestershire sauce
dark brown sugar
It baked for about 55 minutes at 180
served with homemade ranch mashed potatoes (with homemade ranch dressing!), and steamed broccoli and carrots.
I haven't had meatloaf in a long time. a very long time. and this was better than i remember that product being. So, that's good? but it was very much NOT attractive and i"m very glad that I listened to the recipe about only cooking half of the glaze and then adding the rest at the end.
Democrats Abroad! || Vote From Abroad
I uh... it's actually Wyborn and my 11th wedding anniversary this weekend, so I ordered a party platter's worth of sushi from a local restaurant.
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You know, there's this cured salmon recipe I've really been wanting to make. Sushi would be a really good excuse to make it.
Pesto! Very tasty, but turned out slightly oily since I think I didn't compact two cups of basil enough for it.
Vegloaf! Pretty tasty. Along with the basil, my coworker also gave me habenero and serrano, so I cut one of each into this and got a real spicy loaf. The sauce made it taste very much like meatloaf in spite of its chickpea base.
I think we’re gonna try meatloaf.
It is extremely rich but paired really well with the leftover chai tea with ginger coconut. Also, I put caramel sauce on it because YOLO. (Not in the picture, I did that for last Saturday when I had guests over.)
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
http://imgur.com/a/yoW4CGw
I am pretty solidly in the camp that sushi is not worth making myself.
https://www.foodnetwork.com/recipes/alton-brown/sushi-rice-recipe-1944633
So, the salmon seems to be progressing as expected. But also, the fridge is starting to smell somewhat fishy; I'm not sure what I was expecting there.
I still have leftover sushi rice so I may eat the rest with just crab instead of rolling it up.