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New York City
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TomMeg has shared their blog Thomas Meglioranza
Oct 26, 2013
Thanks for sharing your experience with this recipe. The picture looks very appetizing to me! Could you give a ballpark estimate of how much salt (and what kind of salt) you added to the meatloaf?
TomMeg is now following The Typepad Team
Mar 15, 2010
One part of this very appealing sounding recipe puzzled me: If you mix equal parts water and soy sauce, and then reduce it by half, isn't the end result simply the original amount of soy sauce? I wonder what the step of adding water, and then removing it via boiling, does.
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I prefer to use butter for most fruit pie crusts, but a lard/butter crust is really nice for apple pies. Also great for frying chicken, and donuts.
Toggle Commented Jun 18, 2009 on Lard, your fat of choice? at chez pim
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