"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles
Reply
 
Thread Tools Display Modes
 
Old 05-23-2014, 12:10 PM   #11
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Or hand him a can of Spam. I guess one big chunk is still chunky. Or cube up some flank steak and cook it medium in the microwave. The chunks will be memorable.
__________________

__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 05-23-2014, 12:59 PM   #12
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,843
Quote:
Originally Posted by Zagut View Post
Maybe that's why I don't have a spouse.
Or why, I have had three(3)!
__________________

__________________
Roll_Bones is offline   Reply With Quote
Old 05-23-2014, 05:09 PM   #13
Head Chef
 
Zagut's Avatar
 
Join Date: Mar 2012
Location: Friendship,MD.
Posts: 1,229
Quote:
Originally Posted by Dawgluver View Post
I'm thinking I'd use Alpo. They make a chunky one.
I like the way you think.

And I know I'd never complain about anything you served me.
__________________
Zagut is offline   Reply With Quote
Old 05-23-2014, 06:01 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,383
You guys are all nasty. His spouse just expressed a preference. You should all try to be a little more accommodating.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 05-23-2014, 06:11 PM   #15
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,115
Meatloaf, more chunky?

We were accommodating. Stew meat, Spam, microwaved flank steak, Alpo, along with the other suggestions, it doesn't get much chunkier than that!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 05-23-2014, 06:27 PM   #16
Proud American
 
Join Date: Aug 2013
Location: Asheville
Posts: 2,142
I put meatballs in mine sometimes.

With love,
~Cat
__________________
CatPat is offline   Reply With Quote
Old 05-23-2014, 06:38 PM   #17
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Quote:
Originally Posted by Andy M. View Post
You guys are all nasty. His spouse just expressed a preference. You should all try to be a little more accommodating.
Not me Andy.....I have my halo on..

I said:

add some corn
add some mushrooms
add some sliced olives
add some thin sliced celery

That should be chunky enough.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-23-2014, 11:39 PM   #18
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,414
Quote:
Originally Posted by Dawgluver View Post
I'm thinking I'd use Alpo. They make a chunky one.


Now THAT's funny!!
__________________
Steve Kroll is offline   Reply With Quote
Old 05-24-2014, 01:50 AM   #19
Executive Chef
 
Somebunny's Avatar
 
Join Date: Nov 2008
Location: Blaine, Washington
Posts: 2,649
Rofl! Alpo!! Dawg you slay me!

Perhaps Eric's spouse meant not such a firm meatloaf. IMHO using breadcrumbs produces a fine textured firm loaf. I use old fashioned oats (not quick) as the extender in my meatloaf which results in a "chunkier" texture. This meatloaf is moist and the slices may crumble slightly. I'm thinking this could be what "spouse" is
looking for.
__________________
If you don't like the food, have more wine!
Somebunny is offline   Reply With Quote
Old 05-24-2014, 11:50 AM   #20
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,843
I have seen people use a sleeve of saltine crackers in their meat loaf and swear by it.
I have never tried it and I use bread crumbs.

I must admit I use Progresso Italian style bread crumbs. Seems I never have day old Italian (crusty) bread laying around....
My mother used it, so I do too.

Now, should I happen to have some day old crusty bread, by all means I would make my own bread crumbs.
But that has never happened.

Question? If I have fresh crusty bread, should I slice and crisp it up in the oven first or just use it as is? To make bread crumbs.
__________________

__________________
Roll_Bones is offline   Reply With Quote
Reply

Tags
meat

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:30 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.