|From:||John Cowan <cowan@...>|
|Date:||Monday, November 1, 1999, 16:26|
Carlos Thompson wrote:
> And Colombia and Chile (I guess the whole continent). I once heard that the
> name of the singer Meatloaf translated as empanada.
Not at all. (I suppose you could call it a loose cultural translation).
A meatloaf is made from ground meat and bread crumbs (or cornflake crumbs)
thoroughly mixed when raw and then roasted in an oven. It is typical to
add a raw egg, some milk, and various spices to the mix as well.
The connotations of "meatloaf" are on the one hand "home cooking, nostalgia" and
on the other hand "crude, stupid".
1/2 lb (250 g) ground beef
1/4 lb (125 g) ground veal
1/4 lb (125 g) ground pork
2 cups (500 ml) cornflakes
Splash of milk
Salt, pepper, tarragon, allspice, lemon peel, orange peel, basil, chives,
dried onion, dried garlic to taste (you can use minced fresh onion
instead if you don't mind a few tears)
Line a medium to large roasting pan with aluminum foil. If you have a
roasting rack, you can use that too. Bread loaf pans also work.
Mix all ingredients well with your hands in a large bowl (cold and messy job)
until everything is well smushed together. Form into a tall, skinny loaf,
rounding off all edges and closing all fissures.
Roast 1 hour in a 350 F/175 C oven. Remove from oven and let stand for about
15 minutes (or it tears when you cut it). Serve sliced with potatoes or rice and
local vegetables. Even better the next 1-2 days (keep in refrigerator)
This recipe can be doubled.
John Cowan http://www.reutershealth.com email@example.com
Schlingt dreifach einen Kreis vom dies / Schliess eurer Aug vor heiliger Schau
Den er genoss vom Honig-Tau / Und trank die Milch vom Paradies.
-- Coleridge (tr. Politzer)