Originally Posted by RobBlake:
I feel like I can consistently eat verde style, perhaps its the way my mom has cooked it as I grew up that made it so good. I have to be in the mood for rojo- do you use beef or chicken for rojo?
I use both with rojo. I never made a verde sauce. Only recently had it in a restaurant after previously turning my nose up about it. Got it by accident as my order was a mistake. So I tried it, and was surprised at how good it was. I just don't crave it though. I crave tomato-y sauces generally. [Reply]
Originally Posted by Buzz:
Last night was a guacamole cheese burger and fries, tonight was oven fried chimichangas. Left over grilled meat from Sunday.
Originally Posted by JASONSAUTO:
And I also hit me a wake up call from the roasterie. Fuck yes.
The wife just got two chickens at Costco while I was running hockey practice next door, I've got the double-wide rotisserie, and those bird's goose is cooked! [Reply]
Originally Posted by Buzz:
You must have cut the meatloaf while it was right out of, or shortly there after, out of the oven? Still looks dam tasty!
Yeah, it would hold better if I let it sit for 15 minutes. Too damn hungry and it smells too good to wait.
Okay, looking for opinions from everyone. Do you cook your meatloaf in a loaf pan or in a more open container like my broiler pan? My thinking was I didn't want my meatloaf swimming in fat when it was done. However, the drippings in my boiler pan were delicious (only swiped a finger and flushed most down the drain). If the drippings were infused through the loaf, it would have been crack. [Reply]
