The Off Topic Thread

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Re: The Off Topic Thread

Postby JustJo (106622274) » Mon Sep 07, 2020 11:48 pm

First day of school classes begin here tomorrow!!

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Re: The Off Topic Thread

Postby JustJo (106622274) » Mon Sep 14, 2020 10:58 pm

been a week-well not sure but did get the hair done-I'm happy with it.
who cares....me that's who! :D
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Re: The Off Topic Thread

Postby Lou Moratti (186906697) » Tue Sep 15, 2020 4:11 am

Love the new look, Jo
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Re: The Off Topic Thread

Postby Infinity (126579776) » Tue Sep 15, 2020 11:59 am

Lou Moratti (186906697) wrote:Anyone have a good meatloaf recipe? The one I made tonight was eh, not the best

I've made smoked meatloaf stuffed with provolone. I've made bacon wrapped meatloaf fired in a pizza oven. I've made so many meatloafs trying to find The One. And I have found it. I've probably tried 40 recipes and I finally settled on this one that I developed from parts of others like a Frankenstein.

Ingredients
1 Tbsp Olive Oil
3 C Chopped Sweet Onions
1 Minced Jalapeno
1 Tspn Fresh Thyme
1 Tsp Salt
1 Tsp Pepper
1 Tsp Hatch Chili Powder
3 Tbsp Worcestershire
1⁄3 C Low Sodium Chicken Broth
1 Tbsp Tomato Paste
2 Lbs Ground Chuck 80/20
1 Lb Ground Sweet Italian Sausage
1⁄2 C Italian Breadcrumbs
2 Large Eggs, Beaten

Sauce
1⁄4 C Ketchup
2 Tbsp Worstechire
2 Tbsp BBQ Sauce

Directions
Preheat the oven to 350ºF.
Heat the olive oil in a medium sauté pan. Add the onions, jalapeno, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally until onions are browned (about 10 minutes).
Off the heat, add the hatch chili powder, Worcestershire sauce, chicken broth, and tomato paste and mix in.
In a large bowl, combine the ground beef and sausage, onion mixture, bread crumbs, and eggs, and mix lightly with a fork until blended uniformly.
IMPORTANT - Don't mash together while mixing. Toss it like a salad or it will be dense.
Line a large baking sheet with parchment paper. Divide the mixture into 6 equal portions. Shape each portion into a small oval loaf on a baking sheet.
Mix sauce into a squirt bottle and apply to top of loaves loaves in a tight s-shape. Use as much or little sauce as you prefer. It will reduce as they cook.
Bake for 45 minutes, looking for an internal temp of 155º.

If it's not the best meatloaf you've ever had, come back and yell at me. :smug:
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Re: The Off Topic Thread

Postby Lou Moratti (186906697) » Tue Sep 15, 2020 1:19 pm

Rod (126579776) wrote:
Lou Moratti (186906697) wrote:Anyone have a good meatloaf recipe? The one I made tonight was eh, not the best

I've made smoked meatloaf stuffed with provolone. I've made bacon wrapped meatloaf fired in a pizza oven. I've made so many meatloafs trying to find The One. And I have found it. I've probably tried 40 recipes and I finally settled on this one that I developed from parts of others like a Frankenstein.

Ingredients
1 Tbsp Olive Oil
3 C Chopped Sweet Onions
1 Minced Jalapeno
1 Tspn Fresh Thyme
1 Tsp Salt
1 Tsp Pepper
1 Tsp Hatch Chili Powder
3 Tbsp Worcestershire
1⁄3 C Low Sodium Chicken Broth
1 Tbsp Tomato Paste
2 Lbs Ground Chuck 80/20
1 Lb Ground Sweet Italian Sausage
1⁄2 C Italian Breadcrumbs
2 Large Eggs, Beaten

Sauce
1⁄4 C Ketchup
2 Tbsp Worstechire
2 Tbsp BBQ Sauce

Directions
Preheat the oven to 350ºF.
Heat the olive oil in a medium sauté pan. Add the onions, jalapeno, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally until onions are browned (about 10 minutes).
Off the heat, add the hatch chili powder, Worcestershire sauce, chicken broth, and tomato paste and mix in.
In a large bowl, combine the ground beef and sausage, onion mixture, bread crumbs, and eggs, and mix lightly with a fork until blended uniformly.
IMPORTANT - Don't mash together while mixing. Toss it like a salad or it will be dense.
Line a large baking sheet with parchment paper. Divide the mixture into 6 equal portions. Shape each portion into a small oval loaf on a baking sheet.
Mix sauce into a squirt bottle and apply to top of loaves loaves in a tight s-shape. Use as much or little sauce as you prefer. It will reduce as they cook.
Bake for 45 minutes, looking for an internal temp of 155º.

If it's not the best meatloaf you've ever had, come back and yell at me. :smug:


I think I’ll try this tonight actually, I’ll let you know how it goes but it sounds great.
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Re: The Off Topic Thread

Postby Infinity (126579776) » Tue Sep 15, 2020 1:29 pm

Lou Moratti (186906697) wrote:
Rod (126579776) wrote:
Lou Moratti (186906697) wrote:Anyone have a good meatloaf recipe? The one I made tonight was eh, not the best

I've made smoked meatloaf stuffed with provolone. I've made bacon wrapped meatloaf fired in a pizza oven. I've made so many meatloafs trying to find The One. And I have found it. I've probably tried 40 recipes and I finally settled on this one that I developed from parts of others like a Frankenstein.

Ingredients
1 Tbsp Olive Oil
3 C Chopped Sweet Onions
1 Minced Jalapeno
1 Tspn Fresh Thyme
1 Tsp Salt
1 Tsp Pepper
1 Tsp Hatch Chili Powder
3 Tbsp Worcestershire
1⁄3 C Low Sodium Chicken Broth
1 Tbsp Tomato Paste
2 Lbs Ground Chuck 80/20
1 Lb Ground Sweet Italian Sausage
1⁄2 C Italian Breadcrumbs
2 Large Eggs, Beaten

Sauce
1⁄4 C Ketchup
2 Tbsp Worstechire
2 Tbsp BBQ Sauce

Directions
Preheat the oven to 350ºF.
Heat the olive oil in a medium sauté pan. Add the onions, jalapeno, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally until onions are browned (about 10 minutes).
Off the heat, add the hatch chili powder, Worcestershire sauce, chicken broth, and tomato paste and mix in.
In a large bowl, combine the ground beef and sausage, onion mixture, bread crumbs, and eggs, and mix lightly with a fork until blended uniformly.
IMPORTANT - Don't mash together while mixing. Toss it like a salad or it will be dense.
Line a large baking sheet with parchment paper. Divide the mixture into 6 equal portions. Shape each portion into a small oval loaf on a baking sheet.
Mix sauce into a squirt bottle and apply to top of loaves loaves in a tight s-shape. Use as much or little sauce as you prefer. It will reduce as they cook.
Bake for 45 minutes, looking for an internal temp of 155º.

If it's not the best meatloaf you've ever had, come back and yell at me. :smug:


I think I’ll try this tonight actually, I’ll let you know how it goes but it sounds great.


Oh boy always fun when the pressure is on! I do think you'll love it. They come out looking something like this and I just can't tell people how perfect they are. Allowing the fats to run off into the parchment to keep the beef from "stewing" in them makes all the difference. The outsides carmelizes so well with the sauce, that you get the "char" flavor in every bite. And I love the low key bite of heat the jalapeno gives them.
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Hallelujah. Holy sh*t. Where's the Tylenol?
Help me! I'm feeling!
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Re: The Off Topic Thread

Postby Bonk (181182516) » Wed Sep 16, 2020 11:50 pm

^ meatloaf is my second fav meal, behind eggplant parm.
That recipe looks wildly tasty!
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Re: The Off Topic Thread

Postby JustJo (106622274) » Wed Sep 30, 2020 12:44 am

worcestershire sauce is a given with any beef dish-that meatloaf is like mine but I don't like the hot stuffs

Rod aka I gotta meet up with ya and have dinner with you n the family!!! :drool: so into people cooking great meals and you always show your foods and my mouth waters as only certain things can be made great-not to sound mean but sometimes ya just know who CAN cook :D
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Re: The Off Topic Thread

Postby JustJo (106622274) » Sat Oct 10, 2020 2:13 am

I'm having cabin fever here-was planning more than a few trips but now since covid -it's hard to go anywhere and now im stuck in a rut and wanna take my butt somewhere besides my own damn living room!
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Re: The Off Topic Thread

Postby JustJo (106622274) » Tue Oct 20, 2020 12:23 am

I had to turn the heat on today-goodbye indian summer :sad:
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Re: The Off Topic Thread

Postby JustJo (106622274) » Fri Oct 30, 2020 10:14 pm

!!!!

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Re: The Off Topic Thread

Postby JustJo (106622274) » Fri Nov 13, 2020 4:34 am

so cool and sold out everywhere!

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Re: The Off Topic Thread

Postby CountryDude89 (11877186) » Fri Nov 13, 2020 10:25 am

HiHi
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Re: The Off Topic Thread

Postby ChAoTiC SeAs (160142421) » Wed Nov 18, 2020 10:15 pm

Fury (126579776) wrote:
Lou Moratti (186906697) wrote:
Rod (126579776) wrote:
Lou Moratti (186906697) wrote:Anyone have a good meatloaf recipe? The one I made tonight was eh, not the best

I've made smoked meatloaf stuffed with provolone. I've made bacon wrapped meatloaf fired in a pizza oven. I've made so many meatloafs trying to find The One. And I have found it. I've probably tried 40 recipes and I finally settled on this one that I developed from parts of others like a Frankenstein.

Ingredients
1 Tbsp Olive Oil
3 C Chopped Sweet Onions
1 Minced Jalapeno
1 Tspn Fresh Thyme
1 Tsp Salt
1 Tsp Pepper
1 Tsp Hatch Chili Powder
3 Tbsp Worcestershire
1⁄3 C Low Sodium Chicken Broth
1 Tbsp Tomato Paste
2 Lbs Ground Chuck 80/20
1 Lb Ground Sweet Italian Sausage
1⁄2 C Italian Breadcrumbs
2 Large Eggs, Beaten

Sauce
1⁄4 C Ketchup
2 Tbsp Worstechire
2 Tbsp BBQ Sauce

Directions
Preheat the oven to 350ºF.
Heat the olive oil in a medium sauté pan. Add the onions, jalapeno, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally until onions are browned (about 10 minutes).
Off the heat, add the hatch chili powder, Worcestershire sauce, chicken broth, and tomato paste and mix in.
In a large bowl, combine the ground beef and sausage, onion mixture, bread crumbs, and eggs, and mix lightly with a fork until blended uniformly.
IMPORTANT - Don't mash together while mixing. Toss it like a salad or it will be dense.
Line a large baking sheet with parchment paper. Divide the mixture into 6 equal portions. Shape each portion into a small oval loaf on a baking sheet.
Mix sauce into a squirt bottle and apply to top of loaves loaves in a tight s-shape. Use as much or little sauce as you prefer. It will reduce as they cook.
Bake for 45 minutes, looking for an internal temp of 155º.

If it's not the best meatloaf you've ever had, come back and yell at me. :smug:


I think I’ll try this tonight actually, I’ll let you know how it goes but it sounds great.


Oh boy always fun when the pressure is on! I do think you'll love it. They come out looking something like this and I just can't tell people how perfect they are. Allowing the fats to run off into the parchment to keep the beef from "stewing" in them makes all the difference. The outsides carmelizes so well with the sauce, that you get the "char" flavor in every bite. And I love the low key bite of heat the jalapeno gives them.
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OMG!! This looks and sounds YUMMY! :drool:
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Re: The Off Topic Thread

Postby JustJo (106622274) » Sun Nov 22, 2020 3:38 am

I just managed to untangle so many lights-there should be an award for this!!
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Re: The Off Topic Thread

Postby SkyracerJamie (103175992) » Sun Nov 22, 2020 6:23 pm

My cat just got spooked by a straw :haha:
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Re: The Off Topic Thread

Postby JustJo (106622274) » Sun Nov 22, 2020 10:03 pm

I can see that happening :haha:
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Re: The Off Topic Thread

Postby CountryDude89 (11877186) » Mon Nov 23, 2020 12:49 am

Peek a boo
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