So for that meatloaf, I use this recipe, but when I make it now, I don't look at it nor do I measure anything besides by instinct. So it's this but I use 1.25 lb of ground veal, pork, beef mix, I usually dont add sauce to the mix, I save it for the top, unlike the recipe, add the bread on the bottom and of course .....Bacon!!
http://allrecipes.com/recipe/brown-sugar-meatloaf/

It's just a picture

 

Beezle very nice knives, nice buy. I love her, but my wife wouldn't know what to do with them. I got Henkels, love them. What kind of wok you got there? I can't identify mine, came from my well learned long passed grandmother-in-law directly from China. I absolutely adore it, cannot imagine not having a real wok.

 

Very nice work, so your wife dsoesn't like huge sausages?......................................... .............

 

Are those the Classics Beez? I've had my eye on the Ikons for a while now.

 

It's a 4 qt pot. I wish I had a wok. Had one years ago but I guess it got lost in a move because I have no idea where it is
Yes I got the classics. This is my first set of nice knives, already cut myself so I'm in love with them so far.

Those Ikons are beautiful btw.

 

Good stuff. Keep them sharp. You'll have to keep up on that regularly.

Which ones did you get? The entire set ($$$$) or just like a set of three (chefs, utility, paring)?

 

It's the 7 piece set from Williams Sonoma. Gonna order the steak, extra pairing and fish knives soon. Seeing empty slots in the block dosent sit well with my OCD

 

Nice! Great gift from a SIL!

 

Keep the edge angles down to 14-16 degrees. Strop in between sharpening.

A lot of people think the Classics are 18/20* like the Shuns (which are single sided). They are not.

Get a good bur going too as that's where the edge really comes out to play.

I could talk knives all day. Lol

 

Funny my Wusthof Classics are more like 12-14*, 18-20 is more in the range of a meat cleaver. Have a Diamond hone/steel and keep the edge burr free by doing it every 2-3 times I use them.

 

The classics are 14*. But for an amateur sharpener, I'd say anywhere from 12-16 is good.

 

Y'all lost me.... I've got some research to do apparently haha

 

Know the feeling, I have a knife block with all the knives, but half of them are in the drawer, it's driving my OCD crazy

 

 

Never put your knives in a drawer unless you have a block for the drawer. That will kill the edges faster than anything.

 

I just bought them, I only put them in there because I was washing them all and didn't have time to put them in the block. I plan to put them in the block shortly

 

Hotpot tonight...the kiddo approves!



The hotter the dipping sauce...the better it is

 

 

Damn that looks amazing

 

I have no idea what's going on here but I want it all in my belly

 

 

We are making this tonight. Going to follow The Pioneer Woman's recipe although I'd rather go Julia Child / leek.

Thanks for the suggestion!

 

 

It's a firepot or shabu shabu.

There's a pot of flavored soup or broth fired up on the tabletop and you drop the ingredients in as you eat.

Just make sure you don't pick up the wrong chopstick that's being used to pick up the raw meat hence I have a pair of bright red chopsticks for the meat.

Dip stuff in, cook it and bam, good eating! Follow up with some TsingTao or Heinie

Give it a try or do a search for a shabu shabu restaurant nearby.

 

Im definitely going to try this, but at a restaurant. Not sure i have the tools to make it happen. Thanks for the info

 

Made salsa chicken the other day minus the cheese, been trying to find creative things to make on this diet/cleanse. Used low sodium taco seasoning, came out very good, one of my favorite thing to make.

 

What kind of diet are you doing?

 

Looks good man.

 

24 day cleanse diet, 8 days no caffeine, no alchohol. Going good so far.

 

 

Made chicken curry with red onions and Brocolli on Saturday night

 

Nice. I got a pair of those stufz burger press things for christmas. They suck. Molding with your hands is way easier I'll get some pics up when I get home

 

Yeah, I didn't have high hopes when I saw those commercials

 

Made chicken stir fry again, this time I used kikkoman low sodium teriyaki sauce, came out fantastic!


I overcooked the veggies a bit, because I had so much juice from the chicken that I was trying to thicken up, lesson learned for next time. Still came out great though

 

So we didn't leave the house the entire weekend due to snow/extreme cold. So I thought what a perfect time to try out the new KitchenAid and make some pizza dough!

I wanted to take a stab at a Donatos clone. If you aren't familiar, Donatos in is an edge-to-edge topping, thin crust kind of pizza. It's a favorite around here. Their dough was different than most recipes I found. Only had a 35% moisture rate!! Most pizza dough is 50-55%...

Anyway I did their chicken mariachi (wifes fav) and pepperoni (my fav). It turned out fantastic! The only thing I did wrong was I bought too nice of cheeses. Lol. While it was good it just wasn't quite like theirs.

 

That pizza looks so amazing... I hate you

 

Best I've ever made at home from scratch.

Sauce was crazy easy too. And when tasted alone is kind of bleh, but on the pizza, it was spot on.

2 cans tomato paste
20 oz water
3/4 tsp basil
1/2 tsp salt

Edit: Note, it could be better of course. But I was attempting to make it just like Donatos.

 

Those look delicious

 

Turkey burgers


I had an apple i needed to get rid of so i threw it in with the other veggies. I was told by the wife and SIL that it was weird but i liked the refreshing sweet taste it gave amongst the other veggies




I used some left over tortilla soup and added scrambled eggs and a few more chips for lunch the other day

 

Very nice, I stuff my turkey burgers with Red/Green peppers, red onion, and summer squash diced up usually. Ground turkey mixed with some ranch powder =