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Totally irrelvant TBer info share thread

I am curious as to whether you were posting this from an Android device that has built-in antipathy for Apple products, or if you're trying to tell us something about your technology platform of choice without just coming out and saying it. iBarf is a new concept but maybe not as marketable as some in recent past.

Yeah, iDon'tuseappleproducts, but iCan'tblameitonmyandroid. iDidit.
 
I use a Pyrex baking dish for my loaves, a large oblong one. It will hold two, ~2 lb loaves. that leaves adequate room for the fat to drain away from the meat. I remove the loaves from the baking dish as soon as it comes out of the oven and let them rest on a separate dish, that prevents the bottom from reabsorbing any of the juices while resting. I use a beef/pork/veal combination when available, but veal is no longer PC and is hard to find; as a result I wind up substituting either chicken or turkey in the recipe. I also vary the pork from time to time, from ground pork, chubbs of breakfast sausage, hot or sweet Italian sausage, there is no telling what variation of pork I'll use from one time to the next.
We use Pyrex as well, but I usually leave in and drain the grease. It's difficult to take it out in one piece while it's hot.
I thought you made a free form, panless loaf.
 
We use Pyrex as well, but I usually leave in and drain the grease. It's difficult to take it out in one piece while it's hot.
I thought you made a free form, panless loaf.
I do make a free standing loaf, but it has to be in something to bake it. My loaves are about 4 inches high, but baked in a much larger dish and it has sides only a couple inches high, most refer to the Pyrex dish I use as a lasagna dish. Each loaf sits sideways in the dish with space all around between it and the glass sides, and the other loaf. I use a dish similar to this: Invalid Link Removed
 
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I do make a free standing loaf, but it has to be in something to bake it. My loaves are about 4 inches high, but baked in a much larger dish and it has sides only a couple inches high, most refer to the Pyrex dish I use as a lasagna dish. Each loaf sits sideways in the dish with space all around between it and the glass sides, and the other loaf. I use a dish similar to this: Invalid Link Removed
Ah, gotcha. May give it a go. Thx.
 
Are we talking about meatloaf? That is one of my favourite subjects. I have done meatloaf in standard breadpans, meatloaf in casserole dishes, meatloaf freestanding in a shallow pan, and the dreaded baconwrapped meatloafrollthing (easily freestanding due to the strength of the bacon weave). I think I prefer the traditional breadpan because I like the crust that is formed, and the bread-shaped slices make the best leftover sandwiches. In the end, no matter how good it is, I still put ketchup on it.
 
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Are we talking about meatloaf? That is one of my favourite subjects. I have done meatloaf in standard breadpans, meatloaf in casserole dishes, meatloaf freestanding in a shallow pan, and the dreaded baconwrapped meatloafrollthing (easily freestanding due to the strength of the bacon weave). I think I prefer the traditional breadpan because I like the crust that is formed, and the bread-shaped slices make the best leftover sandwiches. In the end, no matter how good it is, I still put ketchup on it.
I am reminded of A Christmas Story when Ralphie's little brother says "Meatloaf, meatloaf, double beetloaf. I hate meatloaf!" The film loses all credibility from then on.
 
I'm having a fat day. Dinner is a grilled cheese sammich on <lots of> grain bread, with muenster cheese, grilled in lightly salted coconut oil. Macaroni and cheese from a box, but heavily modified (it's a secret). Also beer.

IMG_20160602_172049742.jpg
 
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