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13 March 2009 @ 09:54 am
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
(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.


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.
Diary of an Ass Monkeyassmonkeydiary on March 15th, 2009 04:08 pm (UTC)
Wow, what sort of machine is it?
Melissa, starry-eyed soy-lovin' Expatriated Zuluoddharmonic on March 15th, 2009 04:23 pm (UTC)
A SoyaJoy. Vogon bought two of them in 2002; we use one exclusively for milk and the other for making soymilk to turn into tofu. (Vogon is concerned about contaminating the parts with coagulant.) I used the ground soybean pulp (okara) left over from the milk-making process in baking and occasionally cook it up like polenta.
Diary of an Ass Monkey: amd: meditatingassmonkeydiary on March 15th, 2009 04:05 pm (UTC)
That sounds great. I could definitely go for some fried bread and fresh soy milk about now.