A
Andy Katz
Guest
On Thu, 08 Dec 2005 14:24:57 GMT, "Michael \"Dog3\" Lonergan"
<[email protected]> wrote:
>Andy Katz <[email protected]> looking for trouble wrote in
>news:[email protected]:
>
>> I was thinking about ways to serve meatloaf that would avoid
>> cliche but still validate this American classic. I wasn't thinking of
>> a true Wellington per se, but rather encasing the meatloaf in puff
>> pastry with caramelized onions and maybe some blue cheese.
>>
>> Then I read the NY Times food section ($25 & Under), only to
>> learn that 24 Prince is doing exactly that. Or was. I *think* I
>> trailed at 24 a couple weeks ago, and they weren't doing any
>> meatloafs, or other species of comfort foods the review alluded to
>> (they don't have a chef right now, so there might not be the degree of
>> control on the menu).
>>
>> Either way, is meatloaf en croute common, has it been
>> appearing in comfort food venues?
>>
>> Andy Katz
>
>I did a quick Google search to satisfy my own curiosity on this. I am a big
>meat loaf fan even though my meat loaf leaves <cough> much to be desired.
Same here, Michael. It may be that I thought of this out of
insecurity. Gotta have meatloaf on a comfort food menu, though.
I've experimented with many meatloafs, many meat and filling
combinations. But my pal Teddy at the Hallmark used to take 30 lbs of
frozen ground veal, add commercial bread stuffing and seasoning mix,
eggs, milk, ketchup & salt. Let them go in the Hobart for ten minutes
until he had a paste, and churn out a dozen of the best meatloafs I've
ever tasted.
>Anything resembling what you describe is called a pate' on the sites I
>Googled. I may have put in the wrong search criteria. I have yet to see it
>on a menu here in St. Louis.
>
>It sounds interesting and quite good to me. I'm wondering if one would
>leave out the tomato sauce as the puff pastry would tend to get too soggy?
You mean from the top? Perhaps. That's why I'm thinking of cheese.
Andy Katz
***************************************************************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.
Paghat, the Rat Girl
<[email protected]> wrote:
>Andy Katz <[email protected]> looking for trouble wrote in
>news:[email protected]:
>
>> I was thinking about ways to serve meatloaf that would avoid
>> cliche but still validate this American classic. I wasn't thinking of
>> a true Wellington per se, but rather encasing the meatloaf in puff
>> pastry with caramelized onions and maybe some blue cheese.
>>
>> Then I read the NY Times food section ($25 & Under), only to
>> learn that 24 Prince is doing exactly that. Or was. I *think* I
>> trailed at 24 a couple weeks ago, and they weren't doing any
>> meatloafs, or other species of comfort foods the review alluded to
>> (they don't have a chef right now, so there might not be the degree of
>> control on the menu).
>>
>> Either way, is meatloaf en croute common, has it been
>> appearing in comfort food venues?
>>
>> Andy Katz
>
>I did a quick Google search to satisfy my own curiosity on this. I am a big
>meat loaf fan even though my meat loaf leaves <cough> much to be desired.
Same here, Michael. It may be that I thought of this out of
insecurity. Gotta have meatloaf on a comfort food menu, though.
I've experimented with many meatloafs, many meat and filling
combinations. But my pal Teddy at the Hallmark used to take 30 lbs of
frozen ground veal, add commercial bread stuffing and seasoning mix,
eggs, milk, ketchup & salt. Let them go in the Hobart for ten minutes
until he had a paste, and churn out a dozen of the best meatloafs I've
ever tasted.
>Anything resembling what you describe is called a pate' on the sites I
>Googled. I may have put in the wrong search criteria. I have yet to see it
>on a menu here in St. Louis.
>
>It sounds interesting and quite good to me. I'm wondering if one would
>leave out the tomato sauce as the puff pastry would tend to get too soggy?
You mean from the top? Perhaps. That's why I'm thinking of cheese.
Andy Katz
***************************************************************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.
Paghat, the Rat Girl