Not quick, but easy. Don't be dissing the tofu until you've tried it. This meatloaf comes out moist and tender. Tofu is a high fiber, high protein, low carb filler that adds a lot of moisture to the meat loaf.

Meat Loaf

2 to 3 lbs. Ground Beef
1 1/2 to 2 lbs. Pork Sausage
1 tsp. Salt
2 tsp. Mrs. Dash or similar
1 1/2 to 2 lbs. Regular Tofu
1/2 C. or more of your favorite BBQ sauce


Mash the tofu in a big bowl. Doesn't have to be too finely mashed. Add the seasoning and 1/4 C of BBQ Sauce to the mashed tofu and mix. Unwrap two chubs of Pork Sausage (Jimmy Dean or similar) and mix with the tofu. Gently mix in the Ground Beef. Don't over mix. Over mixing of ground beef causes toughness.

Spread into a deep hotel pan or similar and bake at 350F until meat thermometer shows 165F. About 1.5 to 2 hours.

About and hour into the baking, take pan out of the oven and tip. Laddle off the fat and as much of the drippings as you can. Cover the top of the meatloaf with BBQ sauce and return to the oven to complete baking.

HINT: Make the sides thicker than the middle. When it bakes, the middle will pop up and the meatloaf will come out fairly level when done.

HINT: If you want, you can mix in sauteed onions. I sometimes add Tobasco sauce for a change.

 

Take a cod fish **** on it and put it 2 feet under for 3 months...
then put it in a pot and boil it for 1 or 2 hours.. and ready...

Well what i can say for my expirience is... if you donīt like the smell you wonīt like the taste,,,,
By the way potatoes is also good to serve with it...

This is what "every body" eat 23 of Desember back here and i am not joking.

 

Thats some pretty twisted meals y'all eat over there roggi....
I aint man enough for that one, lol

I lived up in Baffin Island for 14 months once (100 miles south of the circle), and tried out some eskimo meals that were pretty bizzare.

The worst thing I ever tried was Muktuk (whale blubber) the inuit just went snakey for it, to me, it was like chewing on an old tire.

Caribou stew was pretty good, close to beef, but with a 'gamey' flavour.

Didnt care for seal either, it must be an aquired taste.
Arctic Char was excellent, better than salmon IMHO.

 

I've heard of a shark meal there(Iceland), prepared by digging a hole on the beach, let sit for a while, then dig up and eat.

Raoul, How about Wild Turkey cake!!!!

 

--Fried Mahi Mahi w/ Homemade Tartar Sauce

Season Mahi filets with salt and pepper. Coat with Wondra Flour. Fry.

Tartar Sauce

It's simply Mayo, chopped capers, pickle relish, touch of sugar, basil (optional), Dijon Mustard (Opt.). Mix and let sit in fridge for 1/2 hour before using.

For a cup of mayo, I put in about 3 Tablespoons of drained and chopped capers, 1 or 2 Tablespoons of relish, a teaspoon of sugar, a teaspoon of Dijon, and a couple leaves of finely chopped basil.

Wondra Flour (usually found in a round cardboard container in the market) is superior to plain flour for frying.

Optionally, you can fry some well drained capers until crisp, then lay the foured filets on the capers to fry. Fried capers are very tasty.



--Baked Fish

Season filets of fish (salmon, mahi mahi, etc.) with salt and pepper. Sprinkle with dill, basil, or other favorite herbs. Squeeze of lemon if you like. Cover with as much mayonnaise as you dare. Bake at 350F until lightly browned. You can optionally put capers under the fish prior to baking.


--Broiled Sea Bass

Coat a filet with Tamari. Brush with asian sesame oil. Broil on both sides until just flakey.

Tamari is a type of soy sauce.

 

Isn't it Norway or some other country that catches shark and let it sit till it rots before they eat it?

 

Damn, don't you all have like a McDondals or Buger King back there???? I mean having to eat a dead rotton fish, thats serious Sh*t

 

Dennis:

Those sound like some tasty meals there. I am going to have to try some, or better yet WHEN IS DINNER?

 

we catch the shark and let it hang up for few months and it getīs it taste by getting old ... but imagine the other think when you have pisseīd on it and the stink is so much that you have to close your eyes when your are lifting the fork towards your mouth ,and for many ,,, the stinkier it getīs the better it is....

And by the way one of the Mc donalds had to close cause there
wasnīt any customerīs...

 

roggi, you didn't say where I'm supposed to stick the potatoes to get them seasoned.

 

This is starting to sound like a menu for Fear Factor.

 

Raoul .. you should put the potatoes in your Donusīs macine and let them stay there for couple of minuteīs...
sorry canīt remember everything.

 

Ah, so that putrid shark thing is also in Iceland. Do I remember correctly that it smells like ammonia and that the stronger the ammonia smell, the better it tastes?

Just for people's information, the Chinese have a product that's called Harm Ha (or Harm Har). It's fermented shrimp paste. It smells like chicken *****, but tastes like heaven. It's usually added to meat and vegetable dishes. Harm Ha Pork with Ung Choi or Choi Sum is to die for. Order that at a Chinese restaurant and the people working there will be impressed.

 

well Dennis yur right about it all exept it ísnīt the shart.. it is the skate fish"a fish that looks like pizza do you know??".
and what else than ammonia smells like ammonia????

 

big ol pot of macoroni and chopped up hotdogs. add corn and potatos, you got a guy meal.