fishinwrench Posted June 18, 2015 Share Posted June 18, 2015 Things are about to get messy around here... BilletHead, Terrierman, rps and 1 other 4 Link to comment Share on other sites More sharing options...
Chief Grey Bear Posted June 18, 2015 Share Posted June 18, 2015 Things are about to get messy around here... IMG_20150618_134143.jpg Could be messier tomorrow. Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors Link to comment Share on other sites More sharing options...
fishinwrench Posted June 18, 2015 Share Posted June 18, 2015 You got that right. Uh oh! Look what it did to our table ! How do you fix THAT ? Link to comment Share on other sites More sharing options...
rps Posted June 18, 2015 Share Posted June 18, 2015 Everybody and their aunt has a meatloaf recipe. Alton Brown, Pioneer Woman, my Aunt Patsy ... I usually throw a few things together and don't worry too much. However, I wanted to combine a few tricks I've picked up from different sources and use them all in a definitive meat loaf. Ingredients: 2.5 pounds Boston blend ground meat (60% beef, 40% pork) 1 large onion diced fine a stalk of celery diced very fine a carrot diced very fine 4 large button mushrooms diced very fine 2 cloves garlic minced 1/2 teaspoon black pepper 2 teaspoons kosher salt 1 teaspoon Old Bay 1 teaspoon Cavenders Greek seasoning 1 large egg beaten 1/4 cup plain yoghurt large splash Worcestershire sauce 1 cup panko 1 Tablespoon olive oil First Loaf Paint and Wrap: 1 or 2 Tablespoons Yellow mustard 6 strips thin sliced bacon Second Loaf Paint: 1/2 cup ketchup 1 Tablespoon balsamic vinegar 1 rounded Tablespoons brown sugar 1 teaspoon chili powder 1 teaspoon dry mustard sriracha or Franks Hot Sauce to taste Method Do your vegetable dicing or throw it in a food processor and pulse until diced fine (don't make a paste!) Gently saute the vegetables in the olive oil until translucent. Add half the Old Bay, Cavenders, salt, and pepper as they sweat. Allow the vegetables to cool to room temp and place in a large bowl. Add the panko and mix. Combine the yoghurt, Worcestorshire sauce, Franks, and the beaten egg and mix. Add that to the vegetables and panko. Add the ground meat and mix without compacting the mixture. I use my bare hands because my fingers can break apart the lumps as I mix. Season with the remaining Old Bay and Cavenders.Put a piece of parchment on a tray pan and place the meat mixture in the middle. Gently shape a rectangle loaf without pressing the meat tightly together.Use a pastry brush to paint the outside of the loaf with yellow mustard. Lay the bacon strips side by side over the loaf and tuck the ends in. Heat the oven to 350 degrees and bake 30 minutes. Paint the exterior with the second loaf paint and bake until done, approximately 30 minutes more. Remove from the oven and paint the loaf once more and rest 15 minutes before slicing. Terrierman and BilletHead 2 Link to comment Share on other sites More sharing options...
Chief Grey Bear Posted June 18, 2015 Share Posted June 18, 2015 You got that right. Uh oh! Look what it did to our table ! IMG_20150618_151755.jpg How do you fix THAT ? It'll go away. I think that is waxy build up from too much Pledge. Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors Link to comment Share on other sites More sharing options...
fishinwrench Posted June 18, 2015 Share Posted June 18, 2015 It'll go away. I think that is waxy build up from too much Pledge. I dunno, it seems as though the hot steamy chow ate the finish away. The bride is having a kaniption! I really need to go fishing NOW. ness 1 Link to comment Share on other sites More sharing options...
snagged in outlet 3 Posted June 18, 2015 Share Posted June 18, 2015 I dunno, it seems as though the hot steamy chow ate the finish away. The bride is having a kaniption! I really need to go fishing NOW. Chicken!!! Let her know who's boss just like you do on here. Pete Link to comment Share on other sites More sharing options...
fishinwrench Posted June 18, 2015 Share Posted June 18, 2015 Chicken!!! Let her know who's boss just like you do on here. Pete OK, but before I do please confirm that you have a couch I can crash on for a few nights. Link to comment Share on other sites More sharing options...
Linhardt Posted June 18, 2015 Share Posted June 18, 2015 You got that right. Uh oh! Look what it did to our table ! IMG_20150618_151755.jpg How do you fix THAT ? If that truly is a heat stain on a polyurethane finish, you can use the following technique. By only on a polyurethane finish, if it is varnish then do not try it. https://www.youtube.com/watch?v=gqYl4zbFPH4 Give it try on a small spot first to see if it works before doing all of them. Anthony Linhardt Link to comment Share on other sites More sharing options...
ness Posted June 18, 2015 Author Share Posted June 18, 2015 If you use that Liquid Gold, be sure the table is level. Otherwise, everything is gonna slide right off. BTW -- I'm not gonna take any of your future food poor-mouthing seriously after seeing you put on a feast like that! John Link to comment Share on other sites More sharing options...
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