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Thread: First cooking attempts: Waffles and Meatloaf

  1. #1
    meatnub Guest

    Default First cooking attempts: Waffles and Meatloaf

    So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
    is an understatement. I wanted to cook everything, and felt like I
    didn't have enough time in the world. I seem to take to the BHG cook
    book for now.

    My wife said to just take it slow and pick a couple things to start
    off with and see how it goes. So we picked out meatloaf, hummus,
    pumpkin bread and waffles (for our new belgian waffle maker). I made
    the meatloaf last night along with the overnight waffle mix. The bread
    and hummus I'll get to tonight.

    I then realised how many cooking tools we needed that we didn't have -
    hand mixer, mixing bowls, loaf pans and more, in addition to the
    consumables we had to stock up on: flour, baking powder/soda, vanilla,
    brown sugar, spices.....

    Everything went well when it came to the meatloaf and waffle batter.

    It seems to take me forever to grab an ingredient, open it, pour it in
    to the measurer, then pour it into the mixing bowl, and repeat for
    other ingredients. I also kept trying to make sure I poured the EXACT
    amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
    less! I guess I just have to get a system down or get more comfortable
    with what I'm doing.

    The waffles turned out quite well and the meatloaf I will be eating
    for lunch.

    Again, I also found myself taking longer than what the recipe prep
    time said it would take me, as I guess I am just beginning and getting
    used to everything. Hopefully as I begin to cook more it won't take so
    long. I felt like I was in the kitchen all night.

    It stinks that we both have to work full time jobs, because anything
    that takes long to prep & cook (i.e. an hour or more total) will have
    to be made the night before for the following day's dinner since we
    get home from work at 6ish. But we'll just have to make do.

    All in all, it was fun, a little frustrating, but I definitely enjoyed
    cooking from scratch and can't wait to try new things.

    Paul

  2. #2
    Nancy Young Guest

    Default Re: First cooking attempts: Waffles and Meatloaf


    "meatnub" <[email protected]> wrote

    > So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
    > is an understatement. I wanted to cook everything, and felt like I
    > didn't have enough time in the world. I seem to take to the BHG cook
    > book for now.


    Good choice.

    > I then realised how many cooking tools we needed that we didn't have -
    > hand mixer, mixing bowls, loaf pans and more, in addition to the
    > consumables we had to stock up on: flour, baking powder/soda, vanilla,
    > brown sugar, spices.....


    The first time I made meatloaf, I called it the $14 meatloaf. I had
    to buy everything. One thing I should have passed on that day was
    the loaf pan. Too much fat accumulates in it. Form the meat into a
    loaf shape and bake it in the middle of a pyrex dish.

    > It seems to take me forever to grab an ingredient, open it, pour it in
    > to the measurer, then pour it into the mixing bowl, and repeat for
    > other ingredients. I also kept trying to make sure I poured the EXACT
    > amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
    > less! I guess I just have to get a system down or get more comfortable
    > with what I'm doing.


    When it comes to the meatloaf, you'll soon figure out how much of
    whatever herb or spice you want in there and won't be bothering
    with the measuring spoons.

    You're doing great, sounds like. Congratulations.

    nancy

  3. #3
    Nancy Young Guest

    Default Re: First cooking attempts: Waffles and Meatloaf


    "meatnub" <[email protected]> wrote

    > So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
    > is an understatement. I wanted to cook everything, and felt like I
    > didn't have enough time in the world. I seem to take to the BHG cook
    > book for now.


    Good choice.

    > I then realised how many cooking tools we needed that we didn't have -
    > hand mixer, mixing bowls, loaf pans and more, in addition to the
    > consumables we had to stock up on: flour, baking powder/soda, vanilla,
    > brown sugar, spices.....


    The first time I made meatloaf, I called it the $14 meatloaf. I had
    to buy everything. One thing I should have passed on that day was
    the loaf pan. Too much fat accumulates in it. Form the meat into a
    loaf shape and bake it in the middle of a pyrex dish.

    > It seems to take me forever to grab an ingredient, open it, pour it in
    > to the measurer, then pour it into the mixing bowl, and repeat for
    > other ingredients. I also kept trying to make sure I poured the EXACT
    > amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
    > less! I guess I just have to get a system down or get more comfortable
    > with what I'm doing.


    When it comes to the meatloaf, you'll soon figure out how much of
    whatever herb or spice you want in there and won't be bothering
    with the measuring spoons.

    You're doing great, sounds like. Congratulations.

    nancy

  4. #4
    hahabogus Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    "Nancy Young" <[email protected]> wrote in
    news:[email protected]:

    > "meatnub" <[email protected]> wrote
    >
    >> So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
    >> is an understatement. I wanted to cook everything, and felt like I
    >> didn't have enough time in the world. I seem to take to the BHG cook
    >> book for now.

    >
    >


    Now consider the Good Housekeeping cookbooks as well.

    --

    The house of the burning beet-Alan

    A man in line at the bank kept falling over...when he got to a teller he
    asked for his balance.



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  5. #5
    hahabogus Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    "Nancy Young" <[email protected]> wrote in
    news:[email protected]:

    > "meatnub" <[email protected]> wrote
    >
    >> So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
    >> is an understatement. I wanted to cook everything, and felt like I
    >> didn't have enough time in the world. I seem to take to the BHG cook
    >> book for now.

    >
    >


    Now consider the Good Housekeeping cookbooks as well.

    --

    The house of the burning beet-Alan

    A man in line at the bank kept falling over...when he got to a teller he
    asked for his balance.



    ---
    avast! Antivirus: Outbound message clean.
    Virus Database (VPS): 080527-0, 05/27/2008
    Tested on: 5/27/2008 10:07:06 AM
    avast! - copyright (c) 1988-2008 ALWIL Software.
    http://www.avast.com




  6. #6
    Goomba Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    Nancy Young wrote:

    > The first time I made meatloaf, I called it the $14 meatloaf. I had
    > to buy everything. One thing I should have passed on that day was
    > the loaf pan. Too much fat accumulates in it. Form the meat into a
    > loaf shape and bake it in the middle of a pyrex dish.


    I prefer that anyway because it allows more outside to get crusty brown.

  7. #7
    Goomba Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    Nancy Young wrote:

    > The first time I made meatloaf, I called it the $14 meatloaf. I had
    > to buy everything. One thing I should have passed on that day was
    > the loaf pan. Too much fat accumulates in it. Form the meat into a
    > loaf shape and bake it in the middle of a pyrex dish.


    I prefer that anyway because it allows more outside to get crusty brown.

  8. #8
    Nancy Young Guest

    Default Re: First cooking attempts: Waffles and Meatloaf


    "Goomba" <[email protected]> wrote

    > Nancy Young wrote:
    >
    >> The first time I made meatloaf, I called it the $14 meatloaf. I had
    >> to buy everything. One thing I should have passed on that day was
    >> the loaf pan. Too much fat accumulates in it. Form the meat into a
    >> loaf shape and bake it in the middle of a pyrex dish.

    >
    > I prefer that anyway because it allows more outside to get crusty brown.


    Same here. The loaf pan produced a pale, fatty meatloaf.
    I know my mother used a loaf pan, I don't remember that
    happening.

    I sometimes make two smaller loaves so I get even more
    crusty brown outside.

    nancy

  9. #9
    Nancy Young Guest

    Default Re: First cooking attempts: Waffles and Meatloaf


    "Goomba" <[email protected]> wrote

    > Nancy Young wrote:
    >
    >> The first time I made meatloaf, I called it the $14 meatloaf. I had
    >> to buy everything. One thing I should have passed on that day was
    >> the loaf pan. Too much fat accumulates in it. Form the meat into a
    >> loaf shape and bake it in the middle of a pyrex dish.

    >
    > I prefer that anyway because it allows more outside to get crusty brown.


    Same here. The loaf pan produced a pale, fatty meatloaf.
    I know my mother used a loaf pan, I don't remember that
    happening.

    I sometimes make two smaller loaves so I get even more
    crusty brown outside.

    nancy

  10. #10
    Jean B. Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    hahabogus wrote:
    > "Nancy Young" <rjynly@comcast.net> wrote in
    > news:[email protected]:
    >
    >> "meatnub" <[email protected]> wrote
    >>
    >>> So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
    >>> is an understatement. I wanted to cook everything, and felt like I
    >>> didn't have enough time in the world. I seem to take to the BHG cook
    >>> book for now.

    >>

    >
    > Now consider the Good Housekeeping cookbooks as well.
    >

    Plural! Which ones do you like? I have MANY editions, but I am so busy
    collecting that I fall short on the evaluating.

    --
    Jean B.

  11. #11
    Jean B. Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    hahabogus wrote:
    > "Nancy Young" <[email protected]> wrote in
    > news:[email protected]:
    >
    >> "meatnub" <[email protected]> wrote
    >>
    >>> So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
    >>> is an understatement. I wanted to cook everything, and felt like I
    >>> didn't have enough time in the world. I seem to take to the BHG cook
    >>> book for now.

    >>

    >
    > Now consider the Good Housekeeping cookbooks as well.
    >

    Plural! Which ones do you like? I have MANY editions, but I am so busy
    collecting that I fall short on the evaluating.

    --
    Jean B.

  12. #12
    Janet Baraclough Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    The message
    <[email protected]>
    from meatnub <[email protected]> contains these words:

    > It seems to take me forever to grab an ingredient, open it, pour it in
    > to the measurer, then pour it into the mixing bowl, and repeat for
    > other ingredients.


    Get out all the ingredients you're going to need and line them up.

    I know it's sacrilege, and I shall be burned at the stake, but how
    can you merkins be bothered with all that measuring cup stuff? Just get
    a kitchen scales, preferably electronic, and take away your pain.

    I also kept trying to make sure I poured the EXACT
    > amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
    > less! I guess I just have to get a system down or get more comfortable
    > with what I'm doing.


    When you get more experienced you'll find it easy to adapt recipes
    (without even thinking) for your own tastes..I rarely use as much sugar
    or salt as recipes suggest..

    > The waffles turned out quite well and the meatloaf I will be eating
    > for lunch.


    > Again, I also found myself taking longer than what the recipe prep
    > time said it would take me, as I guess I am just beginning and getting
    > used to everything. Hopefully as I begin to cook more it won't take so
    > long. I felt like I was in the kitchen all night.


    > It stinks that we both have to work full time jobs, because anything
    > that takes long to prep & cook (i.e. an hour or more total) will have
    > to be made the night before for the following day's dinner since we
    > get home from work at 6ish. But we'll just have to make do.


    If you have a freezer you could make extra and freeze for another
    time. If you haven't got a freezer, you'll learn to cook sequentially...
    roast chicken one night, cooked left overs turned into chicken curry or
    pie the next, then soup made with the carcase. Or, mashed potatoes one
    night, leftovers saved as a topping for something else the next, or
    potato cakes. Tomato sauce served with fish one night, and pasta the
    next. The great thing about cooking from scratch, is the flexibility
    and adaptations you learn.

    Janet



  13. #13
    Janet Baraclough Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    The message
    <[email protected]>
    from meatnub <[email protected]> contains these words:

    > It seems to take me forever to grab an ingredient, open it, pour it in
    > to the measurer, then pour it into the mixing bowl, and repeat for
    > other ingredients.


    Get out all the ingredients you're going to need and line them up.

    I know it's sacrilege, and I shall be burned at the stake, but how
    can you merkins be bothered with all that measuring cup stuff? Just get
    a kitchen scales, preferably electronic, and take away your pain.

    I also kept trying to make sure I poured the EXACT
    > amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
    > less! I guess I just have to get a system down or get more comfortable
    > with what I'm doing.


    When you get more experienced you'll find it easy to adapt recipes
    (without even thinking) for your own tastes..I rarely use as much sugar
    or salt as recipes suggest..

    > The waffles turned out quite well and the meatloaf I will be eating
    > for lunch.


    > Again, I also found myself taking longer than what the recipe prep
    > time said it would take me, as I guess I am just beginning and getting
    > used to everything. Hopefully as I begin to cook more it won't take so
    > long. I felt like I was in the kitchen all night.


    > It stinks that we both have to work full time jobs, because anything
    > that takes long to prep & cook (i.e. an hour or more total) will have
    > to be made the night before for the following day's dinner since we
    > get home from work at 6ish. But we'll just have to make do.


    If you have a freezer you could make extra and freeze for another
    time. If you haven't got a freezer, you'll learn to cook sequentially...
    roast chicken one night, cooked left overs turned into chicken curry or
    pie the next, then soup made with the carcase. Or, mashed potatoes one
    night, leftovers saved as a topping for something else the next, or
    potato cakes. Tomato sauce served with fish one night, and pasta the
    next. The great thing about cooking from scratch, is the flexibility
    and adaptations you learn.

    Janet



  14. #14
    kilikini Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    meatnub wrote:
    > So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
    > is an understatement. I wanted to cook everything, and felt like I
    > didn't have enough time in the world. I seem to take to the BHG cook
    > book for now.
    >
    > My wife said to just take it slow and pick a couple things to start
    > off with and see how it goes. So we picked out meatloaf, hummus,
    > pumpkin bread and waffles (for our new belgian waffle maker). I made
    > the meatloaf last night along with the overnight waffle mix. The bread
    > and hummus I'll get to tonight.
    >
    > I then realised how many cooking tools we needed that we didn't have -
    > hand mixer, mixing bowls, loaf pans and more, in addition to the
    > consumables we had to stock up on: flour, baking powder/soda, vanilla,
    > brown sugar, spices.....
    >
    > Everything went well when it came to the meatloaf and waffle batter.
    >
    > It seems to take me forever to grab an ingredient, open it, pour it in
    > to the measurer, then pour it into the mixing bowl, and repeat for
    > other ingredients. I also kept trying to make sure I poured the EXACT
    > amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
    > less! I guess I just have to get a system down or get more comfortable
    > with what I'm doing.
    >
    > The waffles turned out quite well and the meatloaf I will be eating
    > for lunch.
    >
    > Again, I also found myself taking longer than what the recipe prep
    > time said it would take me, as I guess I am just beginning and getting
    > used to everything. Hopefully as I begin to cook more it won't take so
    > long. I felt like I was in the kitchen all night.
    >
    > It stinks that we both have to work full time jobs, because anything
    > that takes long to prep & cook (i.e. an hour or more total) will have
    > to be made the night before for the following day's dinner since we
    > get home from work at 6ish. But we'll just have to make do.
    >
    > All in all, it was fun, a little frustrating, but I definitely enjoyed
    > cooking from scratch and can't wait to try new things.
    >
    > Paul


    Yay! Congratulations! Waffles can always be frozen and reheated in the
    morning, so if you have time on a weekend, make a double batch. I'm proud
    of your success. Keep us posted as to what else you decide to attempt. :~)

    kili



  15. #15
    kilikini Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    meatnub wrote:
    > So my BHG, TJOC and BC cook books arrived and to say I was overwhelmed
    > is an understatement. I wanted to cook everything, and felt like I
    > didn't have enough time in the world. I seem to take to the BHG cook
    > book for now.
    >
    > My wife said to just take it slow and pick a couple things to start
    > off with and see how it goes. So we picked out meatloaf, hummus,
    > pumpkin bread and waffles (for our new belgian waffle maker). I made
    > the meatloaf last night along with the overnight waffle mix. The bread
    > and hummus I'll get to tonight.
    >
    > I then realised how many cooking tools we needed that we didn't have -
    > hand mixer, mixing bowls, loaf pans and more, in addition to the
    > consumables we had to stock up on: flour, baking powder/soda, vanilla,
    > brown sugar, spices.....
    >
    > Everything went well when it came to the meatloaf and waffle batter.
    >
    > It seems to take me forever to grab an ingredient, open it, pour it in
    > to the measurer, then pour it into the mixing bowl, and repeat for
    > other ingredients. I also kept trying to make sure I poured the EXACT
    > amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
    > less! I guess I just have to get a system down or get more comfortable
    > with what I'm doing.
    >
    > The waffles turned out quite well and the meatloaf I will be eating
    > for lunch.
    >
    > Again, I also found myself taking longer than what the recipe prep
    > time said it would take me, as I guess I am just beginning and getting
    > used to everything. Hopefully as I begin to cook more it won't take so
    > long. I felt like I was in the kitchen all night.
    >
    > It stinks that we both have to work full time jobs, because anything
    > that takes long to prep & cook (i.e. an hour or more total) will have
    > to be made the night before for the following day's dinner since we
    > get home from work at 6ish. But we'll just have to make do.
    >
    > All in all, it was fun, a little frustrating, but I definitely enjoyed
    > cooking from scratch and can't wait to try new things.
    >
    > Paul


    Yay! Congratulations! Waffles can always be frozen and reheated in the
    morning, so if you have time on a weekend, make a double batch. I'm proud
    of your success. Keep us posted as to what else you decide to attempt. :~)

    kili



  16. #16
    meatnub Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    On May 27, 12:10*pm, Janet Baraclough <janet.and.j...@zetnet.co.uk>
    wrote:
    > * *Get out all the ingredients you're going to need and line them up.


    Yes, THAT much I did ;-)

    > * When you get more experienced you'll find it easy to adapt recipes
    > (without even thinking) for your own tastes..I rarely use as much sugar
    > or salt as recipes suggest..


    yes, one of these days.. err.. years ;-)

    > * *If you have a freezer you could make extra and freeze for another
    > time. If you haven't got a freezer, you'll learn to cook sequentially...
    > roast chicken one night, cooked left overs turned into chicken curry or
    > pie the next, then soup made with the carcase. Or, mashed potatoes one
    > night, leftovers saved as a topping for something else the next, or
    > potato cakes. Tomato sauce served with fish one night, and pasta the
    > next. *The great thing about cooking from scratch, is the flexibility
    > and adaptations you learn.
    >
    > * *Janet


    Great advice, yes, I will work towards this.

  17. #17
    meatnub Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    On May 27, 12:10*pm, Janet Baraclough <janet.and.j...@zetnet.co.uk>
    wrote:
    > * *Get out all the ingredients you're going to need and line them up.


    Yes, THAT much I did ;-)

    > * When you get more experienced you'll find it easy to adapt recipes
    > (without even thinking) for your own tastes..I rarely use as much sugar
    > or salt as recipes suggest..


    yes, one of these days.. err.. years ;-)

    > * *If you have a freezer you could make extra and freeze for another
    > time. If you haven't got a freezer, you'll learn to cook sequentially...
    > roast chicken one night, cooked left overs turned into chicken curry or
    > pie the next, then soup made with the carcase. Or, mashed potatoes one
    > night, leftovers saved as a topping for something else the next, or
    > potato cakes. Tomato sauce served with fish one night, and pasta the
    > next. *The great thing about cooking from scratch, is the flexibility
    > and adaptations you learn.
    >
    > * *Janet


    Great advice, yes, I will work towards this.

  18. #18
    jmcquown Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    Nancy Young wrote:
    > "Goomba" <[email protected]> wrote
    >
    >> Nancy Young wrote:
    >>
    >>> The first time I made meatloaf, I called it the $14 meatloaf. I had
    >>> to buy everything. One thing I should have passed on that day was
    >>> the loaf pan. Too much fat accumulates in it. Form the meat into a
    >>> loaf shape and bake it in the middle of a pyrex dish.

    >>
    >> I prefer that anyway because it allows more outside to get crusty
    >> brown.

    >
    > Same here. The loaf pan produced a pale, fatty meatloaf.
    > I know my mother used a loaf pan, I don't remember that
    > happening.
    >
    > I sometimes make two smaller loaves so I get even more
    > crusty brown outside.
    >
    > nancy


    And (crusty) meatloaf sandwiches the next day! Mom used a glass pyrex "loaf
    pan"

    Jill



  19. #19
    jmcquown Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    Nancy Young wrote:
    > "Goomba" <[email protected]> wrote
    >
    >> Nancy Young wrote:
    >>
    >>> The first time I made meatloaf, I called it the $14 meatloaf. I had
    >>> to buy everything. One thing I should have passed on that day was
    >>> the loaf pan. Too much fat accumulates in it. Form the meat into a
    >>> loaf shape and bake it in the middle of a pyrex dish.

    >>
    >> I prefer that anyway because it allows more outside to get crusty
    >> brown.

    >
    > Same here. The loaf pan produced a pale, fatty meatloaf.
    > I know my mother used a loaf pan, I don't remember that
    > happening.
    >
    > I sometimes make two smaller loaves so I get even more
    > crusty brown outside.
    >
    > nancy


    And (crusty) meatloaf sandwiches the next day! Mom used a glass pyrex "loaf
    pan"

    Jill



  20. #20
    meatnub Guest

    Default Re: First cooking attempts: Waffles and Meatloaf

    On May 27, 10:40*am, "Nancy Young" <rjy...@comcast.net> wrote:
    >
    > The first time I made meatloaf, I called it the $14 meatloaf. *I had
    > to buy everything. *One thing I should have passed on that day was
    > the loaf pan. *Too much fat accumulates in it. *Form the meat into a
    > loaf shape and bake it in the middle of a pyrex dish.


    I found myself pouring the fat out, so yeah this is something I will
    think about.

    >
    > > It seems to take me forever to grab an ingredient, open it, pour it in
    > > to the measurer, then pour it into the mixing bowl, and repeat for
    > > other ingredients. I also kept trying to make sure I poured the EXACT
    > > amount, i.e. 1/2 teaspoon right to the edge of the teaspoon no more no
    > > less! I guess I just have to get a system down or get more comfortable
    > > with what I'm doing.

    >
    > When it comes to the meatloaf, you'll soon figure out how much of
    > whatever herb or spice you want in there and won't be bothering
    > with the measuring spoons.


    Yeah right now I'm focused on just getting the recipe right.. but I
    can definitely see this happening once I get comfortable.

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