Food For Thursday: The Meatloaf & Macaroon Edition
by jessedotsmom on Jan 19, 2012 6:02 PM EST
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PrintSTOP RIGHT NOW! BEFORE WE GO ANY FURTHER... do ya love me, will you love forever... (Meatloaf song playing in the background).
The stress levels on BSD this week seem too high. I'm not saying it is not without good reason, but, at times, it is like listening to nails across a chalkboard. We all need to get our ya ya's out, and as a group, recently, we Penn Stater's are certainly entitled to get them out in any manner short of hurting someone. I, personally, find my therapy in the kitchen. This week, thanks to reading some of your posts, I went bi-polar: low to high. My low was comfort food at it's best. Meatloaf. My high was the most decadent dessert I could think of at the time. I present to you, my BSD friends, the Meatloaf & Macaroon post!
Check out jessedotsmom's foodie blog
"It get's cold and lonely in the deep dark night, but I can see paradise by the dashboard light."
Peace my friends,
Mel
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Mmmmm
That meatloaf burger reminds me of this fantastic meatloaf burger I had down south, in a restaurant called Mimi’s. If anyone has a chane to go to one of them, go there, you will not be disappointed.
Freedom is just another word for nothing left to lose - Janis Joplin
It's funny you mentioned the sandwich...
… I was undecided which picture to post.
What’s your personal favorite combination on a meatloaf sandwich (Mimi’s Burger aside)?
by jessedotsmom on Jan 19, 2012 8:08 PM EST up reply actions
Toasted Sourdough bread
Red onions, lettuce, ketchup and a bit of mayo, with pickle on side and some battered fries.
Oh, and a few strips of well done (crunchy) bacon.
MMMM, good eating.
Freedom is just another word for nothing left to lose - Janis Joplin
Forgot the double slices of white american cheese on that sucka.
Freedom is just another word for nothing left to lose - Janis Joplin
Agreed...
… I find that cheese on a meatloaf sandwich complicates things. I save the cheese for the meatloaf burger.
Nice chatting with you again!
by jessedotsmom on Jan 19, 2012 9:12 PM EST up reply actions
I see a food thread
And I am all over that. I really need to write up my raspberry almond cookie recipie. Don’t have too many regular food recipies that are my own, just alot of tinkering on old recipies, see what i can add or subtract and things like that.
Freedom is just another word for nothing left to lose - Janis Joplin
Since I know nothing about sports...
… foodie is the only way I have of contributing on BSD without getting my head bitten off!!!
by jessedotsmom on Jan 19, 2012 9:47 PM EST up reply actions
Well we have to eat something
When we are watching sports, or arguing about them.
Freedom is just another word for nothing left to lose - Janis Joplin
I swear, you could put mac and cheese on anything, and I'd eat it.
Raw fish, a toothbrush that fell in the toilet, bathroom newspaper…anything.
___
Black Shoe Diaries
SBN - Pittsburgh
Success With Honor
I have a son who subscribes to that same theory...
he will travel distances for mac and cheese and would probably eat it off the garage floor if that’s where it was presented!
by jessedotsmom on Jan 19, 2012 9:42 PM EST up reply actions
I once made a mac and cheese
With a bechemel sauce and greuierre cheese, and a nice breadcrumb topping. Was really good, not the traditional yellow/orange mac anc cheese, so I try and make it for “semi-fancy” occasions.
Freedom is just another word for nothing left to lose - Janis Joplin
I make it myself now, thank you very much.
Funny, on Thanksgiving somebody invariably asks, “who has Mac and cheese on Thanksgiving?”. My response is always, me, because I like it.
Of course there wan’t much left this year.
...may we compete with fierce intensity, with the gifts that we have been given...
Do we at BSD know that...
… macaroni and cheese can be breaded and deep-fried???
I feel a future post coming on!
by jessedotsmom on Jan 19, 2012 11:02 PM EST up reply actions
Mac and Cheese bites
Can get them at most bars these days. They are wrong in concept but really good.
Freedom is just another word for nothing left to lose - Janis Joplin
I just had these for the first time last week
and they were AMAZING. I was also pretty drunj so I may be misremembering their awesomeness.
Fire Dan Snyder
by Cari Greene on Jan 21, 2012 12:12 PM EST up reply actions
One of these days...
… I shall venture into the world of deep-fried delicacies, like Oreo cookies, Snicker’s bars, and Kielbasa. In the mean time, I’m happy to take your word for it that they are amazing!
I kid you not, one afternoon two Summers ago, joefromboalsburg got it into his head to batter-dip and deep-fry Kielbasa. I was horrified and petrified… until I saw his tennis buddies dipping them in hot German mustard and proclaiming Joe a veritable deep-frying genious!
by jessedotsmom on Jan 21, 2012 12:27 PM EST up reply actions
ooh deep friend kielbasa sounds good.
I tried fried pickles for the first time this fall, they were really good.
I almost went for the twinkie, but that just seemed like TOO MUCH for me!
Fire Dan Snyder
I had a deep fried Oreo (duh)
It wasn’t as good as a regular Oreo with milk. Not even close really. They got all mushy, and, well, I don’t know what all the fuss was about. It didn’t even make the Kennywood top five that day.
...may we compete with fierce intensity, with the gifts that we have been given...
or oreos with peanut butter too
those are amazing. But you can only have a few.
Fire Dan Snyder
by Cari Greene on Jan 21, 2012 10:22 PM EST up reply actions
Oreo's are perfect the way they are.
Just a fantastic treat, whether you’re three or thirty. Of course, I still eat like a four year old.
...may we compete with fierce intensity, with the gifts that we have been given...
that's what I thought for a while
then I recently tried the peanut butter and it rocked my world. but it’s like an oreo delicacy, you can’t have it all the time. oreos themselves? definitely can have those whenever.
Fire Dan Snyder
by Cari Greene on Jan 21, 2012 10:57 PM EST up reply actions
I miss drunj posts.
The pre-cursor to BSD after dark.
...may we compete with fierce intensity, with the gifts that we have been given...
we haven't had one of those in a while, have we?
Fire Dan Snyder
by Cari Greene on Jan 21, 2012 10:23 PM EST up reply actions
Not since Mike hung it up.
And not for awhile before he did. I’d volunteer. But tonite isn’t the night.
...may we compete with fierce intensity, with the gifts that we have been given...
Let me sleep on this, baby, baby, let me sleep on this
Let me sleep on this, I’ll give you my answer in the morning
mmmmmm. love a good meatloaf. Made it on Christmas day and the family loved it.
I just read.
I approach a good meatloaf like a good steak.... with gusto and resolve!
by jessedotsmom on Jan 20, 2012 9:35 AM EST up reply actions
I did an 18 ounce dry aged last week.
A Delmonico. It was tits.
...may we compete with fierce intensity, with the gifts that we have been given...
I'm foraging into the ridiculous tonight.
My first attempt at bacon-wrapped meatloaf. Grinding my own steak, seasoning simply, and being patient. Will wrap in parchment paper and then in aluminum foil, 350 for 45 minutes, then back in the oven au naturale at 450 until the outside is nice and crispy.
Saw it made on some episode of Diners Drive-ins and Dives, and had to try my hand at it.
Wish I had the baking acumen to make macaroons, lol.
Winner Winner Meatloaf Dinner...
… sounds like “money” baby!
Report back and let us know how it goes!
by jessedotsmom on Jan 20, 2012 2:23 PM EST up reply actions
if you don't take a picture of it for me to salivate to, I will cry.
We have little tranquility but tons of tranquilizers.
by mikeissurreal on Jan 20, 2012 5:51 PM EST up reply actions
Buying ground meat just doesn't make sense (from the supermarket, I mean- butcher is different).
I want to pick my cut and how much fat is in it. I want to grind it the extent it should be for that recipe. Plus, the more it’s handled, the more you are going to squeeze out the fat and natural juices. You will never match the flavor of a recipe that you didn’t grind until you were cooking, and that you minimized handling.
Also, what could be rediculous about that?
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by PSUinBOSSton on Jan 20, 2012 10:34 PM EST up reply actions
You are so right.
I don’t pontificate about grinding ones own meat on KE too much, because no one will try the recipe if that is a requirement. Meatloaf that is made from ones own ground meat or meat mixture has a semi-course texture that would make even the best French chef cry with glee!
by jessedotsmom on Jan 20, 2012 11:44 PM EST up reply actions
Also, fun fact.
I don’t really care for sweets. But I quite love macaroons.
Leaders Co-Champions
Thank you.
My macaroons were feeling neglected. Sniff, sniff…
by jessedotsmom on Jan 20, 2012 11:45 PM EST up reply actions
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