Random Alias

Got this out of the paper years ago. I'm sorry, but I can't remember the story behind it, but it is a good recipe. We usually halve it. Meatloaf – Four Seasons Serves 12 5 pounds ground beef 1 medium onion, minced 2 stalks celery, minced 2 medium carrot, minced 3 eggs 1 cup oats 4 ounces ketchup 2 tablespoon garlic, minced 1 teaspoon fresh rosemary, finely chopped Salt and pepper to taste Tabasco sauce, to taste (about 1 tablespoon) Worcestershire sauce, to taste (about 1 tablespoon) Ketchup and maple syrup, mixed, for glaze Preheat oven to 350° Thoroughly mix all ingredients by hand. Place in a baking mold or large loaf pan and cook at 350° for 45 minutes. Cool slightly and take out of mold. Place on sheet pan. Add thin layer of ketchup-maple syrup mixture over entire loaf. Raise oven temperature to 400°. Bake for additional 10 minutes (or longer) until glaze is formed. Slice and serve with a pan gravy made from the pan drippings, an ounce of butter, a pint of concentrated beef broth, 4 ounces of whipping cream, a splash of red wine, and sautéed wild mushrooms.

Four Seasons Meatloaf Serves 12 as Main Dish. From the "Meatloaf, Recipes, anyone?" thread 5 lb ground beef 1 medium onion, minced 2 stalks celery, minced 2 medium carrot, minced 3 eggs 1 c oats 4 oz ketchup 2 T garlic, minced 1 tsp fresh rosemary, finely chopped Salt and pepper to taste Tabasco sauce, to taste (about 1 tablespoon) Worcestershire sauce, to taste (about 1 tablespoon) Ketchup and maple syrup, mixed, for glaze Preheat oven to 350° Thoroughly mix all ingredients by hand. Place in a baking mold or large loaf pan and cook at 350° for 45 minutes. Cool slightly and take out of mold. Place on sheet pan. Add thin layer of ketchup-maple syrup mixture over entire loaf. Raise oven temperature to 400°. Bake for additional 10 minutes (or longer) until glaze is formed. Slice and serve with a pan gravy made from the pan drippings, an ounce of butter, a pint of concentrated beef broth, 4 ounces of whipping cream, a splash of red wine, and sautéed wild mushrooms. Keywords: Main Dish, Beef, Dinner, American ( RG480 )

I wonder if this stereotyping of the South is mostly a Northeastern trait, because during the years I lived in Seattle I never really ran into it. The people I met mostly didn't seem to give the idea of someone being Southern a second thought.

You'll have to ask around and see if one of the local barbecue places can't cook her up one of these. btw...when I first move to Charlotte many years ago and saw fatback in the grocery store (packaged on a styrofoam tray just like another cut of meat) I had no idea what it was or what you'd possibly use it for. Someone told me you made sandwiches out of it...I believed him...to this day I still don't know if anyone really does or not. And although I'm originally from the South, the deeeep South - Miami, FL , I still don't like Southern cooked vegetables even after living in NC off and on for over 4 years. Now other Southern staples like pulled pork, fried chicken, hushpuppies, biscuits, country fried steak, chicken fried steak etc. those I can eat - just pull the vegies out of that water a good 30 minutes or so before you think they're done. Or don't, I'll just have another plate of barbecue and get all my vitamins from the coleslaw, potato sald, and banana pudding. Mmmmmm, Healthy! ....oh yeah, I don't really like grits either.

Popcorn salt is extra fine. You can buy it at any grocery store. Although I think it's just plain salt, ground extra fine. Oshima Island Blue Label popcorn salt might be somewhat harder to come by.

Thanks for the replies. Quck links for anyone wanting more info on the mentioned restaurants The Lantern Fortune Palace Orient Garden Five Star Duck And Dumpling China One PF Changs I've been to PF Changs, and I think my wife and her co-workers go to China One for lunch every now and again. Five Star and Duck and Dumpling I've read about, the others are all new. The Lantern sounds like a good pick, but not necessarily an every day type of Chinese Restaurant. I'll try some of them out and let all y'all know how it went.

There's a lot of Chinese restaurants here, and it's not for lack of trying, but so far I haven't found the right one. It's been my experience that most of the Triangle's Chinese restaurants operate under the premise that there's no such thing as too much sauce (and please...don't skimp on the oil). Order something with beef and it's like eating Chinese style country fried steak smothered in an oily pool of brown gravy. The best so far has been Peking Garden. Any other suggestions or recommendations? Preferably in Raleigh. Preferably where oil isn't the primary ingredient of every dish. Thanks.

I wear one of these. Unobtrusive and it captures the entire experience. So far I haven't had a single person ask if I was a professional food critic, so I think they mostly don't even notice.

I've eaten at most of the "name" restaurants in the Triangle and so far my favorite is Fins. I have to admit that I'm a bit biased though as I spent 10 years in Seattle and Fins most reminds me of the style of food commonly found there. Unfortunately it's in North Raleigh, so from Durham it would be quite a drive - about 30 minutes or so. Fins at CitySearch Oh yeah...it's in a strip mall. I've lived here for over a year now and I still can't get use to nice restaurants in strip malls. It's weird...especially when there's a Food Lion next door.