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Old 09-14-2016, 09:21 AM   #31
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Did anybody see that episode where Andrew Zimmern was in Paris and went to a restaurant where the chef makes his broths/flavor extracts using ONLY a freezing/thawing process? I'm pretty sure it was the "Paris Reborn" episode that was on a couple of days ago. We usually have the TV on as background noise whether we are watching or not but that segment of the episode caught my ear as he and the chef were talking about how lots of people no longer want the cream, butter, heavy, calorie laden sauces that were used in the past, but still want the tastes/flavors. I wish I could remember the name of the chef or the restaurant he was at but I can't, and haven't had any luck finding it with a quick search. It was pretty interesting. They were trying samples of each of the flavor extracts and Andrew seemed pretty impressed, even mentioning after he tried the mushroom one that he had been in the mushroom tunnels the day before and the taste of the extract was like being there.
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Old 09-14-2016, 12:47 PM   #32
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Originally Posted by Sir_Loin_of_Beef View Post
Because the recipe was created for the company that makes the extacts. You may use fresh or dried herbs as desired.

Theses are not true extracts because there is no alcohol involved in creating them, which makes them much more potent than products that use alcohol to extract the flavor from the herbs and spices. The company provides a calculation formula to determine how much extract is be added.
Interesting SLB, mahalo, thank you for the explanation ... I just may look for those "oils".
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Old 09-14-2016, 01:56 PM   #33
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Swedish meatloaf wrapped in bacon, made with the meatball recipe.
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Old 09-14-2016, 03:07 PM   #34
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Originally Posted by giggler View Post
after thirty years of maraige..

my spuose told me last night 'your meatloaf is awfull.."

I understand that our tastes change over the years, and been making my meatlofe off the dry soup box for all these years..

should I add some horse radish or some thing..

Eric, Austin Tx.

Do you really want an honest answer? `i definitely would change recipes......maybe him .........or at least he should be more honest in the future.......`i've got a cookbook with at least 2 recipes that say `'not to cook ever again cause my hubby hated them......and `i have to admit they were pretty awful.......
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Old 09-14-2016, 03:12 PM   #35
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Do you really want an honest answer? `i definitely would change recipes......maybe him .........or at least he should be more honest in the future.......`i've got a cookbook with at least 2 recipes that say `'not to cook ever again cause my hubby hated them......and `i have to admit they were pretty awful.......
I agree, change recipes. Be prepared to make several before you find one you both really like. Make smaller meatloafs by halving recipes so you don't waste as much.

If I have recipes that my SO hates, I throw them out rather than keep them with a note to never make them. The only exception to that rule is a recipe I really love and make occasionally for myself.
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Old 09-14-2016, 03:22 PM   #36
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Originally Posted by Andy M. View Post
I agree, change recipes. Be prepared to make several before you find one you both really like. Make smaller meatloafs by halving recipes so you don't waste as much.

If I have recipes that my SO hates, I throw them out rather than keep them with a note to never make them. The only exception to that rule is a recipe I really love and make occasionally for myself.
\\
`i agree, Andy........the whole point of cooking is to please yourself and others.......if others are not happy with what you're making then it's time for an overhaul........`i made the same cornbread for years......it was good and then `i stumbled upon an awesome recipe.........will never go back.......but `i never would have done it without trying something new........risky but sometimes rewarding....
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Old 09-14-2016, 03:49 PM   #37
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This canuck wants to know what "fatties" are...
Fatties are usually breakfast sausage rolls, like Jinny Dean's, that come in 1 lb tubes, flattened out into a square or rectangle, rolled back up around a stuffing mix (usually made with chilis and cheese) and wrapped in a bacon lattice. They get smoked, low and slow (225 F to 250 F). Some folks also use a BBQ rub before it gets bacon wrapped. If you are really into it, you can make your own sausage. I'm thinking a nice, spicy, homemade andouille, used as bulk. Maybe a little dirty rice or jambalaya as a side! Spicy creole sauce as a condiment. Some Abita beer to wash it down. Laissez les bon temps rouler!
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Old 09-14-2016, 04:05 PM   #38
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Mmmmmm! Fatties!!
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Old 09-14-2016, 04:16 PM   #39
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Wow........that looks awesome.......especially at 12`:15am..........
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Old 09-14-2016, 06:02 PM   #40
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Tarnation!!! your grill looks so clean!! or is it just new?

and that 'fattie' looks like a whole lot of awesomeness, not to mention a heart attack city!
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