Thread: 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

"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

"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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"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

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.

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.

"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

"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

hahabogus wrote:
> "Nancy Young" <rjynly[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.

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.

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

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

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

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

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.

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.

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

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

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.