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Nov 5, 2012 on Food.com
"Over the past few years, the use of Kosher salt on television cook shows, printed and posted recipes has become ubiquitious. It seems near all mention and use of cheaper table salt has become obsolete.
I would like to understand why?
To me, it makes no sense to use a more expensive product to salt the water for potatoes, pasta and vegetables, nor..."
Aug 27, 2012 in Food Network Community Toolbox on FoodNetwork.com
I made this recipe yesterday for dinner with 3 modifications: I deleted the mustard, substituted Keebler Club crackers for the saltines and used 1 pound of ground pork in place of 8 oz of ground pork and 8 oz of ground veal.
It was absolutely Yummilicious!
This will be my meatloaf recipe in the future.