Hello and welcome!
First, I would like to thank Menagerie for letting me contribute to the Cyberzine. My monthly goal is to inform, entertain, and answer all questions regarding food, parties, and entertaining at home.
A little about myself. My name is Clark Jewell and I am in my second year of culinary school in Madison, Wisconsin. I started out in the food business at the tender age of 15 years old and I am currently a chef at the upscale Greener Fields restaurant.
My other interests are fishing, computers, muscle cars and beer. I am also a pretty good singer and I like to mess around on the drums. [Get in that kitchen and rattle those pots and pans! – Ed.]
This month were going to talk about meatloaf. I love meatloaf!
Meatloaf has been around a long time. At least since 1982 when I choked on some in the school cafeteria.
Meatloaf gets it name by the way it is shaped :
Your basic meatloaf recipe as follows :
1 tablespoon of Worcestershire
1 teaspoon of salt and pepper
1 small handful of fine diced veggies
(celery, onion, carrots, mushrooms, peppers, or malt scotch, etc.)
Mix all ingredients in a large bowl with your hands and make sure to get it really squishy between your fingers. I like to do this part naked while listening to old ABBA albums.
Transfer the mix into a loaf pan(s) and roast in a 350 degree oven for about an hour or until the internal temperature reaches about 160 degrees. If you do not have a cooking thermometer, stick your pinky finger into the direct center of the meatloaf. If a 2nd degree burn is evident, your meatloaf is done.
(Kids get a parent to do that part….)
Let the meatloaf cool at room temperature for 5 minutes before slicing. Meatloaf can be served hot with mashed potatoes and gravy, or eaten cold in a sandwich.
Either way the taste should stay with you for days and days and days!
Well! That’s it for this months article. If you have any questions or suggestions feel free to EMail me. I will try to answer every single one.
THE ANSWER TO LAST MONTH’S CULINARY TRIVIA QUESTION IS……
How many Prairie Oyster’s do you get at Red Lobsters’ “Half-A-Pound For $2.99” Special?