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13 March 2009 @ 09:54 am
Meatloaf  
I made meatloaf and mashed potatoes for dinner last night. How 1950s am I? Well, you know, except for the fact I'm a guy and I was doing the cooking. And that I'm blogging about it. But still!

Turns out meatloaf can be super tasty. Got a nice fresh-ground beef-pork-veal blend from the butcher. Cooked it on a bed of bacon and doused it frequently with a sweet glaze. Turned out quite nice. I'm kind of regretting halving the recipe, because we only have enough leftovers for one more meal. Tonight, I'm going to cook up some Brussels sprouts to have with them. Never cooked those before either.

On a side note, I needed some milk for the meatload, and looking at it realized I hadn't had a drink of the stuff for something like two or three years. Just soy milk. (My 1950sness is fading by the second!) So, I got curious and drank some. Wow, milk is crazy good. You can actually taste the fat in it!

 
 
Listening to: Heroes
 
 
 
The Mud Puppy: Dear Penthouse...mudpuppy83 on March 13th, 2009 02:47 pm (UTC)
My wife makes an awesome meatloaf.

Minus the pork, obviously.
Diary of an Ass Monkey: amd: green waitressassmonkeydiary on March 15th, 2009 04:13 pm (UTC)
Do you ever sneak a pork fix when she's not around?
- mudpuppy83 on March 15th, 2009 08:23 pm (UTC) (Expand)
- assmonkeydiary on March 16th, 2009 02:31 am (UTC) (Expand)
(Anonymous) on March 13th, 2009 03:04 pm (UTC)
I looked @ pix. Read tags. Thought "appropriate."
Then read post and thought, "hmmm...which?"
(Deleted comment)
Diary of an Ass Monkey: amd: loving the monkeyassmonkeydiary on March 15th, 2009 04:12 pm (UTC)
Yeah, I used a whole grain dijon mustard in mine. And lots of brown sugar in the glaze. I think cilantro would be wrong though. But then I have trouble just using a little cilantro.
Pallaspallasathene8 on March 13th, 2009 03:50 pm (UTC)
But what I'm dying to know is--did you make gravy for the mashed potatoes?

Brussel sprouts--why? Dear god, why?!

You never drink milk? That seems weird to me, but I suppose that could be because I work in a school and am handed a carton of it everyday with my lunch so I can grow up to be a big strong girl.

And speaking of bacon and milk, there is no more delicious breakfast than heaps of crispy bacon washed down with cold cold milk. Yum, yum, yum. But soy milk, I'm not so sure that even really counts as milk...
Diary of an Ass Monkey: amd: icegrafassmonkeydiary on March 15th, 2009 04:11 pm (UTC)
No gravy!

One of my favorite breakfasts is a peanut butter and jelly sandwich with bacon on toast. Obviously it would go great with some nice cold milk.
- pallasathene8 on March 15th, 2009 06:18 pm (UTC) (Expand)
zantimisfit on March 13th, 2009 03:59 pm (UTC)
2 Things:
1) Roasted Brussel Sprouts
2) Sauteed Brussel Sprouts
doNUT!donutgirl on March 13th, 2009 10:06 pm (UTC)
agreed. brussels sprouts can be dreadful when cooked wrong, but delightful when done right. how are you cooking them? (either of the above methods is good -- I recommend against boiling or steaming)
- assmonkeydiary on March 15th, 2009 04:03 pm (UTC) (Expand)
- assmonkeydiary on March 15th, 2009 04:02 pm (UTC) (Expand)
lilyvalleylilyvalley on March 13th, 2009 04:04 pm (UTC)
Green peppers in meatloaf. Italian-seasoned bread crumbs. Cheese melted over the top of the loaf. YUMMY!!
Diary of an Ass Monkey: amd: fishingassmonkeydiary on March 15th, 2009 04:09 pm (UTC)
I was tempted to put a layer of cheese inside it, but figured I was getting decadent enough the bacon bottom and the mashed potatoes.
Ass McTavish and the land behind the Tavernorbasm on March 13th, 2009 04:13 pm (UTC)
post full recipe?
Diary of an Ass Monkeyassmonkeydiary on March 15th, 2009 04:03 pm (UTC)
Will do.
(Anonymous) on March 13th, 2009 04:34 pm (UTC)
1 - aahh. I love that pose. one of the most perfect shapes in nature. mmm, mmm, MMMN! memories...

2 - I'm lactose intolerant, so I have to watch my dairy, but I really have come to prefer soymilk. there's something about the mouthfeel I find comforting; drinking whole milk is a bit much for me now because, just as you say, I am literally aware of the milkfat in suspension.

I do remember visiting my grandfather in thailand and going to the market. you could watch guys stirring huge pots of freshly made soymilk. they'd use charcoal fires, mostly, so there were these clouds of steam rising and mixing with the smoke. they'd dip up cupfuls of the stuff for you, squirt in some simple syrup if you wanted, and you drank it while eating rambutans or mangosteens or lychees or mangoes or fried bread or whatever. looking back over this, it seems kinda idyllic and I guess it sort of was, but you have to factor in how brutally hot, humid and nuclear-mosquito-y it was. that part sucked majorly.

you know, that old chestnut.

cheers!

alex
Melissa, starry-eyed soy-lovin' Expatriated Zuluoddharmonic on March 14th, 2009 09:19 am (UTC)
I make soymilk with a machine and usually run it twice (once with soaked beans and water, then with another batch of soaked beans and the previous run's milk) to get a creamier mouth feel.
- assmonkeydiary on March 15th, 2009 04:08 pm (UTC) (Expand)
- oddharmonic on March 15th, 2009 04:23 pm (UTC) (Expand)
- assmonkeydiary on March 15th, 2009 04:05 pm (UTC) (Expand)
Entry-Level Positionpkthunder on March 13th, 2009 05:17 pm (UTC)
For the Brussels sprouts, roasting is great. Cut off the yucky stem end, halve them, toss them in olive oil and salt and pepper, spread out on a cookie sheet and roast at 400° for 20 minutes or until they're as brown as you like. In our house, the crispier the better (but not burnt).

If you're feeling adventurous with the milk products, I cannot recommend enough Cream-braised Brussels Sprouts. We "lighten" it up by using half-n-half instead of the heavy cream.
Diary of an Ass Monkey: amd: green tikiassmonkeydiary on March 15th, 2009 04:05 pm (UTC)
I roasted them just like you said, but a bit longer. They were delish. Thanks!
doNUT!donutgirl on March 13th, 2009 10:07 pm (UTC)
mmmmmmmilk. was it full fat? I'm the last person on earth who regularly drinks full fat milk.
Diary of an Ass Monkey: amd: drooling monkeyassmonkeydiary on March 15th, 2009 04:06 pm (UTC)
Yup. It was shocking how deliciously fatty it was.
(Anonymous) on March 14th, 2009 03:04 am (UTC)
I can't drink whole milk anymore. It tastes mildly spoiled. Been drinking skim forever. My father had a heart attack years ago and when I went home for summer break I started drinking 2%. Then tried skim and loved it. The thing I like about it besides the taste (yes, you do get used to it) is it's relatively high protein content. It becomes an even more perfect food. When my friends/coworkers ask how can I drink that "grey" stuff. I comment that I prefer my fat chocolate flavored and frozen.
Diary of an Ass Monkey: amd: ape in icelandassmonkeydiary on March 15th, 2009 04:07 pm (UTC)
Ah, man, now I want chocolate ice cream.
lipbylipbylipby on March 14th, 2009 02:53 pm (UTC)
Sometimes, Mr. Ass, I just want to have sex with your blog.
Diary of an Ass Monkey: amd: loving the monkeyassmonkeydiary on March 15th, 2009 04:07 pm (UTC)
It's the meatloaf talk that does it for you, right?