I was a bit hasty with my post.
I do sometimes saute' yellow onions down until carmelized and then add them in but never the raw type. In a hurry I use onion powder or a pinch of dried onion flakes.
Spaghetti sauce in the OP's post must have got me off kilter. Hahaha.
If traditional meatloaf I coat the outside with a glaze mix of ketchup, brown sugar, dijon mustard and basalmic vinegar.
And I can Guaran-f*(&ing-tee I would not eat that as written.
That's a train-wreck waiting to happen. But "forward into the fog" you must journey on this one. :-)
Needs egg, panade (bread soaked in milk), spices, ketchp and worstestc. sauce to even get in my radar.
My mother used to add raw onions which NEVER cooked down to soft and mild by the time the meatloaf was cooked thru. My recipe certainly does not contain them now.
Meatloafs come in all types, especially when modded for food allergies, but it's not really rocket science to make a good moist and tasty one. At least not for me.
Plenty of Aldi's in my city.
I cherry pick the goodies.
In the warm months they have a super secret deal for goat cheese whith some US supplier that is very good stuff for a reasonable price.
Frozen items and produce is on par with the big box grocers.
Since Euro based lots of Euro beers, wines, candies and cookies.
It's BYOB (bring your own bag) and no frills, but I don't see it as a lesser retailer as a result, but some do. It's not so happy, fussy, and stocked as TJ's but it has its place.
I'm happy to keep many Aldi products in my fridge and pantry all day long. But, like TJ's, what's there one week may not be there the next.
The Euro made chocolates and cookies they sell do rock tho.
We have several Kroger's here in town that have put that system in.
Price out the cost of a new "bas-cart" as theya re called and you'll know why.
Turn them on thier side and put/make a fire in the cart portion and the side grid makes an awesome grille.
Spend time on the river banks or witht he homeless and you learn all the tricks. :)
Your nose "knows."
If the olfactory senses don't send off the red flag, the temp once cooked will kill off all the bad things.
Now I have to go cut the mold off my Spanish Manchego because I have been remiss for a week.
Remember them? Hell, I grew up on them.
I'm midwest based and my local butchers carry dutch loaf, olive loaf and my adult favorite, jalepeno loaf.
Liverwurst/Braunschweiger available all day long here.
I'm off to get a pound of jalepeno loaf along with fresh made Hungarian sausages soon.
Fried SPAM on wonder white bread with iceburg lettuce and mayo.
Was a high school treat to me that would make most others gag.
I freeze meatballs I make from scratch monthly. Usually 12 or 2 dozen at a time.
Made fresh from ground meat from teh butcher or store, then add all ingredients, roll and freeze raw and uncooked on a cookie sheet on parchement. I then wrap in cling film in portions or toss all in freezer bag if using all in one shot.
Pull and thaw on countertop, in fridger overnight or in tepid water and then begin recipe as if you just made them and roast away.
Cooking the whole recipe and frezing whed cooked and cooled works well for things like marainra and red sauces but not so much for swedish meatballs or cream based sauces.
I never did like the roast then freeze than thaw and cook in the sauce method as it dirties too many pans and pots in several cases. Freezing only to cook and again refreeze leftovers has given me an inferior product vs. just freezing the uncooked meat before cooking.
All 3 work, but some seem to work better than others for me.
Freezing mashed potoates can lead to a thawed product that can look unsightly but is fine once reheated, but cooking and stashing in the frige to reheat later has never been a problem in my many decades of cooking.
You may need to add a spalsh of milk/cream or butter to get to the correct consitancy but I find the crime of overheating and drying out or becoming gluey by ill attention or rushing a major faux pas.
Day-of is ideal, but with 1000 dishes to cook, plate and hold, it's like landing jets at O'Hare. LOLZ.
Do the morning-of if fussy. No biggie.
If just using russets, butter and cream/half and half or milk and seasonings, you can make the full batch with all ingredients the night before.
Stash in fridge and then bring back up to temp with a few pats of butter or lipid of choice in a crockpot on low or warm.
Do it every year. Day before if oven and time is at a premium on t-Day, or making Morning of T'giving is fine too.
Very forgiving dish.
I am a devoted foodie, chowhounder and cook from scratch weekly.
As for StoveTop brand stuffing, in years of yore decades ago, it was an acceptable side for a weekely meal. I was served it once or twice a month growing up.
Having tried the current rendition I find it a far cry from what it was, or at least to me it is.
Far too salty. Far more mealy and lacks an ability to come together. To make it palateable means adding sauted onions, celery and several other ingredients. By that time you are back to making scratch.
Hey, the old skool green bean casserole (using frozen green beans)canned cranberry sauce and mashed potateos are always welcome at my T'giving table.In fact they are demanded. There may be a new "guest dish" that shows up but no swapping out the standards.
I may get all fancy schmancy with many a home cooked dish but ya mess with the formula at T'giving dinner for 20 family members and mutiny is in your future. Really. Ugly. Mutiny.
BTDT. Lesson learned. Harshly.
Thank you hoytoynoodle.
And thus we are back to the tvp/tsp I mention in my post.
There are many brands. Scour the vegetarian and vegan websites to find what brand and configuration is prefererd (tube/patty/etc.)
A few years ago, in an attempt to please a few veggie friends at a chili cookoff, I made a seperate batch of vegertarian chili that used textured vegetable protein in.
I found the crumbled veggie burgers were too soft and would discentegrate over cooking in chili so went half very very well browned tvp and half very well browned sliced button and large slice and diced portobella mushrooms.
The rest was typ chili and beans but using veggie stock.
I thought it was acceptable and the ingredients held up well but no real substitute for meat chili of course due to texture but the vegetarian folks loved it.
IIRC I remember seeing an episode of Guy Fieri's DDD where a Hawaii based female chef running a food truck made a killer full veggie chili.
Also check the Moosewood cookbooks.
I have a made a few chilis out of thier books but not in a long time. The books do have tasty and t&t'd recipes.
On the weekend I'll often make a scrambled egg quesadilla for brunch.
Lightly scramble eggs until lightly custardy.
Toss on oiled griddle until hot, flip, brown on other side and when cheese is melty, remove and cut into 4 wedges.
I use salsa and sour cream or plain yogurt to dip in or whatever other things I have in the fridge.
Acts like a sandwich of sorts. Portion control achieved per size of tortilla or wedge count.
Dipping sauce is open for experimentation. And hey, kids LOVE dipping things into a sauce. BTDT.
Just really a riff on the breakfast burrito with a crunch. :-)
Swap in grilled hot dog coins, pepperoni or whatever add in the kids are comfortable eating. I'm sure sneaking in a grilled veggie will work too.
So what's teh difference between biscuits and gravy gravy and CFS gravy?
B&G you brown sausage, remove and add equal parts butter and flour and then add milk or cream, Cook, add spices and fold back in sausage.
CFS is the same but no sausage but bacon fat , butter or lipid of choice, same butter and flour, milk or cream and spices.
Sure you can other ingredients, but no Texas cook I know tends to fuss much with it.
Unless out of a packet or preprepped mix CFS gravy to me is all but the same thing made slightly differently.
Certainly CFS gravy is not the same as brown gravy, chicken or turkey gravy nor do I normally see it stock based.
Please inform us all as to what the CFS gravy is about.
I can my own romas with no problem.
X the skin, blanch, remove skin and then fill open space with either juiced romas or juiced early girls (I called them lazy girls this year LOL) I grow myself.
No issues here but they always go into a recipe requiring other ingredients so they come out tasty. Eat alone. No. Not for me.
Seems the meatier tomatoes fair better when canning or so i;ve heard.
Let me go dig it up Gail.
It's a nice side for SB due to it having very thiney sliced green cabbage, vinegar and bacon in it along with a few other things.
My great grandmother was first Gen. German Immigrant and I;m midwest based in a large city with a LOT of German heritage. Still have many local restaurants serving all of the above daily.
I'll go dig it up.
#1: Can you do it on the stovetop? Sure, I guess.
I always do mine in a large dutch oven due to size. And then finish in the oven.
#2. Plastic bag, glass bowl, stainless bowl, plastic container. Whatever. They all have worked for me.
Some fear chemical leech from plastic. It's not like I;m marinating it in gasoline or transmission fluid. LOLZ.
Red wine, cider vinegar, spices and other things. 3 days in the fridge to marinate. Flip when I get up in the morning. Flip when I get home from work.
#3: I'd do pumpernickle myself since I use ground gingersnaps in my finish sauce and they are pretty powerful in and of themselves.
I do home made spatzle with butter and either a hot bacon slaw or warm sweet German braised red cabbage as sides with my SB.
Hope it all goes well.
Happens several times a year to me.
I cook 4-6 days a weeks at home and never have gotten sick but hot summers and warm weather can be a cause for more caution.
In fact I made a big pot of homemade Sunday Gravy/marinara on Friday nite (sic) and I let cool on the stove after dinner around 7pm only to go to bed and wake up to find it at 7am. Oops.
I keep my house between 62 and 69F these days and just tossed it into containers and into the fridge and freezer.
I bring to a boil when I reheat or nuke so I have little fear for what could have gone on in that short time frame.
If in a restaurant or serving to guests? No. But for me at home alone or with the SO I have yet to have a problem. More than a decade and longer no food born illness for me.
But I;m not a "skeered of that stuff" kinda guy. :)
Some may fear monger but I say Eat away.
LOL re: this topic.
Least favorite was Mary Janes, those atrocities know as peanut butter bites that came in the unmarked black or orange twists in unmarked bags, raisins, and pennies. And Mounds bars and Almond Joy.
Favorites were and still are KitKats, Whoppers and Nestle Crunch's.
I read this post last night only to buy 2 100 count bags of good Hershey variety pack candy to give only to find out they contained Almond Joy's in some case. Damn lables.
I abhor coconut. And I refuse to give out candy I will not eat. LOL.
So I will need to find a new home for the orphan Almond Joys out of the bag w/ the neighbors.
Coconut, saurkraut and ranch dressing are my kryptonite.
Thank you thank you thank you re: the F1 race practice.
I COMPLETELY forgot that aired tonite since it's the Indian G.P.
Imma goona do white chicken chili tonite.
Topped with sour cream, more shredded mont. jack, salsa, pickeled jalepenos, Chihula sauce or hot sauce of choice and tortilla chips on the side.
I usually participate in 3 or 4 chili cook-offs a winter with 15-25 participants each and have won with it several times.
It is a great way to get new ideas or recipes (if people are willing to share). LOL. But true. i never take offense to it.
Picked a secret one up last winter from a secret family recipe that included pork shoulder, brewed coffee and raisins that were soaked and then purreed. It is stellar.
White chicken chili only takes about 2 hrs to cook and since I fold the chicken in at the end, it poaches as the rest cooks.
Not pour out of a box and add ground meat quick but not nurse it all day style.
chowser 29 minutes ago
"I used to believe the rumor that the new ones were hotter but having bought a couple of new ones, I find that it depends on the model. What I would want from a new one is that timer that turns the crock pot to a warm setting. It's a good idea to test a crock pot to see how it works, with water, before making anything or leaving it. "
Actually, the modern temp settings to being higher is true.
I own half a dozen crock pots from the 70's to just last year.
Thus why many (including me) use plug in lamp timers to keep cook times down and where they need to be while away. Still does not solve the power issue tho. Ha.
Yes the temp probes can and often do solve the long cook dilemma but , as you mention and i always suggest, test with water first at each setting to get a firm temp grid to work with.
No different than an oven or stove. It's a tool. Learn teh temp range on settings on what you have and you will save many a dinner and foodstuff from burning or looking at you longingly for more heat.
BTDT x 3 decades.
For the myriad of chilis I make, if using beans, I use the "quick soak" method for dried beans or in some cases use drained canned beans.
Quick soak is bring to a boil, let go for 2 minutes and then turn off heat and cover and let sit for 1 hour. Then drain and use. Never have turned out mushy.
Chili is balancing how long the meat needs to cook and making sure the beans are done as well as making sure things are not too watery.
Over cooked meat and or beans are not a good thing.
It's takes a few tries or a T&T recipe to get the feel.
Ground meat vs chunks, beef vs chix vs other cuts all varies the timing of it all but not the method.
Chili is usualy very forgiving.
From the OP:
Hoytoynoodle, the OP brought up the cumin, not I.
As for your comments, folks like you are the reason I so seldom visit this site any more.
As for my cooking, it's just fine thankyouverymuch. In fact, damn fine.
I;d suggest helping out the OP and use that old saying about comments that your mom taught you.
And I use both marjarum and oregano because it was the way my 90 year old now deceased Italian born grandmother in law taught me how to make it.
Thank God for all of the preservatives in snack food or else mine would go bad.
I keep 2 pints of black raspberry chocolate chip ice cream in the freezer in the events guests pop over. I don;t touch it until it hits the 1 or 2 month mark due to fear of freezer burn.
A large bag of Doritos will last me 2 weeks for lunches or longer.
I've kept unopened bags of leftover Halloweeen candy for 6 to 9 months.
Hostess ho-ho's are my only nemisis. That and Indian and Thai food.
Hey, I;m not a big sweet eater or a snack food feind.
Great topic though.
Adding V8 is far from sacraledge for me LOLZ.
I am up to my $%% in ripe tomatoes from the garden right now (24 on the counter and 100 that need picking as of today) and I just juice and freeze and add to tomato sauce as necessary.
If doing a true "Marinara" sauce, that means liberal doses of oregano and marjarum to me, thus making it difficult to reflavor.
If doing a generic tomato sauce I often add in anchovies , Madras curry powder , soaked currants, sauted onions and other items and use for currywurst sauce. I've got a local butcher that does German brats and weisswursts weekly.
Cumin and oregano are such powerful spices that I find it hard to find a fork in the road if using those two as cumin laced Italian sauce is not my thing.
It may be yours, but certainly is not mine.
On the other hand, in a pinch if making "Sunday Gravy" and no wine in the house, I add equal parts Cranberry Juice (Or CranGrape Juice) and Balsamic vinegar to pinch-hit for the wine.
YMMV of course. LOLZ.
I also try to bicycle/mtn. bike every day.
And I'm not a sweet eater.
Nowhere near the same treb sadly.
I keep both in my fridge.
Packo's sweet hots is a creature that is addictive to many if not most.
They do make a 64oz or 96oz jar of them last time I saw at the store.
I'll get back at the recipe. Farmer's Mkt is Tuesday here.
Magnets are good at retention until the bond breaks due to an unforseen bump.
They are good if up and out of the way but still not failsafe.
Knives are sharp and deadly instruments no different than guns.
Do I hang my loaded Glocks from the trigger on my coathooks by the door? No. Could I? Hell ya.
Knife safety is penultimate to me. For those that can only count to 19 or 18, well, good for you.
Have a Henkel knife dice a bare foot due to gravity and you learn your lesson quick.
32ft per second squared is my rule.
Plus tile floors ruin your blade tips very very fast.BTDT.
I'm midwest (Ohio) based and have access to Packo's pickles at any local store mostly.
I assume you mean the "Sweet Hots" ?
I've got a local Farmers Mkt pickler that has a similar pickle mix.
I can ask but who knows if she'll give up the recipe.
I've also got a local pickler that does a mean Chow Chow that is both spicy and sweet.
Knife block here with the blades flipped upside down so pulling and placing them do not dull the blades via the wood.
Unless you are rocking steel toed shoes or Dansko kitchen shoes daily, I do not trust magtnetic strips.
Work in a tool shop, kitchen or production floor and anything magnetically held can be lodged by force with only gravity to guide it.
Bumped knife on magent strip + tile floor + open toe strappy shoes (or flip flops or bare feet) = blood, hospital or possible loss of didget.
Cool as they look, gravity will win at some time. Ask any kitchen cook or home user.