Quoting Michael Loo to Jim Weller <=-
the species name of the Habanero, which is now
commonly spelled chinense or chinese, whereas
it's really sinense.
Apparently, one botanist labeled it Capsicum toxicarium!
Chilean meatloaf with layers of sliced potatoes and onions
I don't do the potatoes nor particularly care for them here,
but I'm not a potatohead to begin with.
Potatoes roasted along with onions under beef so that they are
soaked with drippings are quite tasty.
And there's one in San Francisco [but] they meant San Francisco
de Panama.
I thought the same thing the first time I glanced at what Google dug up
but figured it out on second reading.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Step-By-Step: Troubleshooting Meat Loaf
Categories: Groundmeat, Info
Yield: 4 Servings
Meat loaf
PROBLEM: Sides of meat loaf remain crustless. SOLUTION: Loaf pans
expose only one side of the meat loaf to browning heat. By opting
for a free-form loaf, we achieved an all-over browned crust.
PROBLEM: Meat loaf sits in an unappealing pool of grease. SOLUTION:
Baking directly on a sheet pan provides no outlet for exuded grease.
A foil base, poked with holes and set on a cooling rack, lets juices
drain as the loaf cooks.
Step-by-Step: Creating a Free-Form "Loaf Pan"
Allowing meat loaf to stew in its own juices makes for a greasy
mess. Here's our solution: Fold heavy-duty aluminum foil to form a
10 by 6- inch rectangle. Center the foil on a metal cooling rack and
place the rack over a rimmed baking sheet. Poke holes in the foil
with a skewer (about half an inch apart). Spray the foil with
nonstick cooking spray.
Published in: America's Test Kitchen
From: Terry Pogue To: Foodwine
A simpler, better and easier way: I have a perforated drip tray
insert which fits into a bread loaf pan that lets the juice drain
away. The pan juices can then be saved and used to make gravy. -JW
MMMMM
Cheers
Jim
... Anything can be improved, but that doesn't mean it should be.
___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)