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Pastimes : Heart Attacks, Cancer and strokes. Preventative approaches
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To: MulhollandDrive who wrote (4000)3/12/2009 2:38:07 PM
From: Lane3  Read Replies (1) of 39306
 
It would never have occurred to me to use Old Bay in a meatloaf. Interesting. I use onion powder and a ton of dried parsley in mine. For the filler, I used to use coarse, grainy bread, soaked and squeezed out. That's what I was trying to replace to make it low carb. I stopped using eggs long time ago. Like cake mix, much of my meatloaf traditionally found its way to my tummy before finding its way to the oven so I said goodby to the eggs. Their absence didn't make a significant difference.

I hadn't thought about the retreat trend to old standbys, but now that you mention it, I have been experiencing it more recently, too.

Speaking of old standbys, I had a Colorado omelet today at IHOP. Eight hundred calories and only five grams carb. 76% fat, I think their nutrition page said. Heavenly.

Odd tidbit I picked up reading about the Colorado omelet--it seems that IHOP uses a bit of pancake flour in its omelets to make them fluffy.
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