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Comment by Idaho Spud on February 5, 2017 at 10:15am

What's a Super Bowl?  

My large bowls are used for separating popcorn from the unpopped  kernels. 

Comment by Randall Smith on February 5, 2017 at 7:29am

Daniel, that's pretty much the recipe--or variation thereof--I use for my noodle casseroles. I add a lot of sharp cheddar cheese.

So, are any of you "foodies" cooking up something special for the Super Bowl tonight?

Comment by Joan Denoo on February 5, 2017 at 1:19am

Carl, love your family story. 

Comment by Plinius on February 5, 2017 at 12:12am

Daniel, it could help if you set your computer to highlight spelling mistakes and not to correct them. The thing can even switch between different languages, but you need to watch what it does.

Comment by Grinning Cat on February 4, 2017 at 9:41pm

Daniel, English is a crazy language, all right! (And aggressive spelling "correction" is no help!)

As James Nicoll said, "We don't just borrow words; on occasion, English has pursued other languages down alleyways to beat them unconscious and rifle their pockets for new vocabulary."

Comment by Joan Denoo on February 4, 2017 at 8:21pm

Daniel, I am going to give your Dad's Noodle Casserole a try. It looks delicious. 

Comment by The Flying Atheist on February 4, 2017 at 6:46pm

I've always loved casseroles.  Perhaps because I had so many yummy ones growing up in the 1970's when they were so popular.

 

Regarding meatloaf, I've always used both eggs and bread crumbs together as a binding agent.

 

And here's a funny family story.  I have an uncle who is totally incompetent in the kitchen and just doesn't cook.  One time when my aunt wasn't available make dinner, the task came down to my uncle who decided to make a noodle casserole for the kids.  Unfortunately he didn't realize that the pasta needed to be cooked before baking the casserole.  Of course the crunchy end result was not edible.  His family still laughs about that to this day.

Comment by Joan Denoo on February 4, 2017 at 6:32pm

I am just guessing, now, but the meat loaf that falls apart probably does not have enough binding agent. It is the ratio that matters. Use 1 cup of fresh breadcrumbs or 1/2 cup of dried breadcrumbs for every 1.5 lbs of meat.

Here is Ina Garten's recipe, an excellent place to start. 

Meat Loaf 

http://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe.html

If you take the meat out of the meatloaf, you need another source of binding. Binders include eggs, flour, or bread crumbs. 

Meatloaf Binders and Extenders and Their Effect

The Food Lab: The Best Meatloaf

5 Vegan Meatloaf Recipes For You

Comment by Grinning Cat on February 4, 2017 at 5:51pm
Daniel, sounds yummy! Can't resist the observations that a gold "bullion" cube would be inert and contribute nothing to the taste, and that spelling checkers and autocowreck are no panacea! :)
Comment by Idaho Spud on February 4, 2017 at 4:39pm

Daniel, your Dad's noodle casserole sounds good.

 

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