Monday March 2, 2026 🎵 Just Another Manic Monday 🎵 - What are you having?

[In A Pickle]

Crustless quiche with spinach, green beans, cheddar and parmesan.

Not a great pic but it does taste good so that’s nice.
Pressure cooking it was a weird new experience too.
The recipe called for a bit of fresh tarragon which I happened to have, it really lifted it so I’m happy.
So happy I’m currently making a second one and am going to see how well it survives being frozen and defrosted
It’s a soft mix (there’s a lot of cream in there) so I expected it to break coming out of the mould but it didn’t

This has reinforced my dislike of silicone moulds though, wobbly little beggars, but then who can turn down a perfect fit in an instant pot?!

 

[Katie H]

Looks good, L'il Pickle!

If I can manage it, I'm going to do the chicken thigh recipe I'd planned for yesterday. At least I'm movin' albeit slowly.

 

[pacanis]

Leftovers from last night.

 

[dragnlaw]

Defrosted some shrimp the other day... not sure what I'll make.

 

[cjmmytunes]

Leftover egg drop soup and Chinese vegetables in brown sauce with noodles.

 

[Jusa]

I'm gonna make bacon cheeseburgers for dinner.

 

[pictonguy]

Friends wanted my Asian meat loaf so I'm making that. Ready later with pics, hopefully, I forget to do that a lot. Here's my recipe if anyone might want to try it.

ASIAN STYLE MEATLOAF: for 2 meatloaf's
INGREDIENTS:
3 lbs lean ground beef
1.5 cups panko
3 large eggs
1 medium red onion
4 cloves of garlic, minced
1 tbsp fresh ginger, grated
1/2 cup of milk or coconut milk
3 tbsp soy sauce
2 tbsp hoisin
1 tbsp tamarind concentrate, optional
1 tbsp, rice wine vinegar
1 tbsp sesame oil, toasted
1 tbsp sambal
1/2 tsp ground black pepper
check for salt with a tester.

GLAZE:
3 tbsp hoisin
1 tbsp tamarind concentrate, optional, use ketchup, just don't tell me.
1 tbsp soy sauce
1 tbsp of honey or brown sugar
1 tsp rice vinegar
1/2 tsp sesame oil

METHOD:
Hydrate the panko with the milk. Add onion, garlic, ginger, soy, hoisin, tamarind, vinegar, sesame oil, and black pepper to the hydrated panko. Mix until it becomes a paste. Add the beef. Fold the beef in gently. Don’t overmix and stop as soon as it’s combined. Form into a loaf on a parchment lined sheet pan or in a loaf pan. Bake for around 55-70 minutes at 350.

Brush with glaze halfway through and again in the last 10 minutes. Internal temp around 160°F

 

[In A Pickle]

Friends wanted my Asian meat loaf so I'm making that. Ready later with pics, hopefully, I forget to do that a lot. Here's my recipe if anyone might want to try it.

ASIAN STYLE MEATLOAF: for 2 meatloaf's
INGREDIENTS:
3 lbs lean ground beef
1.5 cups panko
3 large eggs
1 medium red onion
4 cloves of garlic, minced
1 tbsp fresh ginger, grated
1/2 cup of milk or coconut milk
3 tbsp soy sauce
2 tbsp hoisin
1 tbsp tamarind concentrate, optional
1 tbsp, rice wine vinegar
1 tbsp sesame oil, toasted
1 tbsp sambal
1/2 tsp ground black pepper
check for salt with a tester.

GLAZE:
3 tbsp hoisin
1 tbsp tamarind concentrate, optional, use ketchup, just don't tell me.
1 tbsp soy sauce
1 tbsp of honey or brown sugar
1 tsp rice vinegar
1/2 tsp sesame oil

METHOD:
Hydrate the panko with the milk. Add onion, garlic, ginger, soy, hoisin, tamarind, vinegar, sesame oil, and black pepper to the hydrated panko. Mix until it becomes a paste. Add the beef. Fold the beef in gently. Don’t overmix and stop as soon as it’s combined. Form into a loaf on a parchment lined sheet pan or in a loaf pan. Bake for around 55-70 minutes at 350.

Brush with glaze halfway through and again in the last 10 minutes. Internal temp around 160°F

Very nice.
I do an Asian meatloaf but yours sounds much nicer. I’ll be bookmarking that!

 

[pictonguy]

Very nice.
I do an Asian meatloaf but yours sounds much nicer. I’ll be bookmarking that!

Well you never know really. Ingredients are one thing but the overall success of any recipe is in the taste, so I wouldn't base better on what it looks like. You could be of course right though.

 

[medtran49]

Cheese steak sandwiches with rest of the reverse seared rib eye, plus onions, garlic, red bell, mushrooms, and munster cheese. Rest of the potato, fennel, onion gratin too. Rolls had excess bread inside pulled out, brushed with garlic oil and toasted before stuffing.

 

[Shining Wizard]

With your Asian meatloaf, @pictonguy, I would be inclined to use coconut cream instead of coconut milk. It’s just a personal preference, but it is also true that a lot of the cheaper coconut milk is just coconut cream that has been watered down.

 

[pictonguy]

With your Asian meatloaf, @pictonguy, I would be inclined to use coconut cream instead of coconut milk. It’s just a personal preference, but it is also true that a lot of the cheaper coconut milk is just coconut cream that has been watered down.

Sure. Any alterations or changes are totally fine in any recipe and this is no exception.

 

[In A Pickle]

Well you never know really. Ingredients are one thing but the overall success of any recipe is in the taste, so I wouldn't base better on what it looks like. You could be of course right though.

Mine doesn’t have tamarind, sambal (I guess olek?) or coconut in it and I like those things so it’s defo on the cards.

BTW congratulations, you have now made your way into a note on my phone for having three things on here I want to try - the butter (which has been tried and is good), the smoked trout rillette and now the Asian meatloaf.

My phone autocorrected you to ‘Pistons’ which I’ve left because I like pistons they make some of the best machines really go

Next up ‘Pistons Asian Meatloaf’

 

[Shining Wizard]

Oh I have no doubt that you are not the kind of chef who would get miffed at someone making substitutions in your recipes
I have never made an Asian meatloaf, I might even go so far as to say it is a “fusion” dish!
I will definitely give yours a try and maybe even assign it to MrWiz, who likes making meatloaf in the traditional way.

 

[Shining Wizard]

Fettuccine ala Funghi

 

[taxlady]

I made a new batch of old fashioned Danish cucumber salad. I changed the recipe a little bit. I put less sugar. I used malt vinegar. I added a sliced jalapeño and some sliced red onion. I am very pleased with the way it turned out. I had that with some store bought onion bhajis. They reheated faster than expected and got some dark and burnt bits. And, I sautéed some shrimp as my protein. Very satisfying meal.

 

[dragnlaw]

I was able to use the rice cooker and the griddler - so it was rice and grilled shrimp in lots of butter. Just like that no extra spices or herbs.

My pantry had to be emptied as the top half has to come off in order for son to access some outlets. Looks like it might be that way for a while. All available table tops are covered in spices and dishes.

 

[In A Pickle]

I made a new batch of old fashioned Danish cucumber salad. I changed the recipe a little bit. I put less sugar. I used malt vinegar. I added a sliced jalapeño and some sliced red onion. I am very pleased with the way it turned out. I had that with some store bought onion bhajis. They reheated faster than expected and got some dark and burnt bits. And, I sautéed some shrimp as my protein. Very satisfying meal.

View attachment 79886

The bhaji’s look fine to me!
You’ve really embraced the shrimp/prawns now then?

 

[taxlady]

The bhaji’s look fine to me!
You’ve really embraced the shrimp/prawns now then?

You betcha. I always liked them. They were just not something I had ever learned to cook. They were a bit of a luxury item. But, now my produce basket place, Lufa Farms, has found some sustainable shrimp that are a very reasonable price. In fact, the shrimp are cheaper than ecologically friendly, animal friendly, ground beef. And these are individually frozen. I like to be able to thaw just the amount I want to cook.