>  ML> My more frequent traveling companions have appetites
>  ML> like birds, so buffets are not a viable option, though
>  ML> an occasional visit to one would please me.
> That is pretty much the same with us, most of the time.  I like buffet
> offerings because I get to have small samplings of a lot of things, but

That can be fun, and then one can go back for
bigger helpings of meat.

> the size of the samplings and the number keep decreasing on me!  OTOH,
> you might well have gotten your money's worth on just the very rare
> prime rib plus a side of servici or one or two other things.  I cannot
> speak to their sushi though since I did not bother with it.

You've seen me eat. That's pretty much the
way it is. for Lilli, too. But her servings are like 
2x 2-oz pieces of beef and enough. Yesterday she ate 
1x 2-oz piece of beef and a cup of pickles, and that 
with a split of cheap wine was dinner. If we'd been at 
a buffet, I've had been disappointed.

>  >       Title: Earl's Mozzarella Meat Loaf
>  >       1 c  Old-fashioned oats; uncooked
>  ML> Okay, but why mozz? And that's a lot of oats.
> It is Earl after all :-}}

Does everyone named Earl have weird tastes?

> Does the addition of soy and beef stock add what is called umami?

Yes, and lots of sodium, too. Both are great 
glutamate delivery systems. Beef stock granules
is different from beef stock (which has glutamate
as well, but not so much).

> MMMMM----- Recipe via Meal-Master (tm) v8.05
>  
>       Title: SUKIYAKI STYLE HAMBURGER
>  Categories: Meats, _ethnic
>       Yield: 1 Servings
>  
>       1 tb Oil
>       1 tb Soy sauce
>   1 1/2 ts Sugar
>     1/2 c  Or less water
>     1/2 ts Beef stock granules
>     1/4 c  Uncooked long grain rice
>            -2-3 green onions cut in 1"
>     1/4 ea To 1/2 cup frozen peas
>            Salt to taste
>            Soy sauce to taste
>     1/4 ea Lean ground beef
>       2 sl Medium onion
>       1 ea Garlic clove, minced
>       1 ea Celery stalk, sliced
>            3-4 medium mushrooms,
>            -sliced
>     1/8 md Green pepper, slivered
>     1/2 c  Slivered cabbage

An odd set of ingredients, most of which seem
to be American substitutions. The result won't 
taste or act like sukiyaki at all but might be
okay to eat. The vegetables could be improved
by substituting nappa for the cabbage and getting 
rid of the celery, green pepper, and peas.

>   Heat oil in an 8 inch skillet over medium heat. Add ground beef,

I always wondered about recipes that specify
the dimensions of a pot or pan. In the rare
case, the ratio of surface area to contents
is important, as in a hot stir-fry of wet
ingredients, but in recipes such as this one,
it's pretty irrelevant.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Eerie Witch's Brew
 Categories: Beverages, Fruits
      Yield: 1 servings

      4 c  Cranberry juice cocktail                 -limeade concentrate
      1 c  Chopped candied ginger (1           2 c  Seedless grapes
           -jar)                               4 c  -Water
      3 md Oranges                             2    Bottles (32 oz each)
ginger
      1 cn (12-oz) thawed frozen apple              -ale
           -juice concentrate                  1 lb Dry ice -up to 2 lbs
      1 cn (6-oz) thawed frozen

  A smoking cauldron of punch made with grapes and orange peel masquerading
  as eyeballs and worms.

  A SERIOUS CAUTION: never touch dry ice; use tongs to handle

  In a 1 to 2 quart pan, bring 1 cup of cranberry juice and candied ginger
to
  a boil over high heat.  Boil, uncovered, about 2 minutes, set aside.

  With a vegetable peeler, pare peel (colored part only) from oranges; cut
  peel into thin 2-inch-long worms; or use an Oriental shredder to make
long
  shreds.  Add orange peel to cranberry mixture.  Cover and chill at least
4
  hours or as long as overnight.

  Juice oranges; put juice in a 6 to 8 quart pan or heavy bowl. Stir in
  cranberry-ginger mixture, the 3 cups cranberry juice, apple concentrate,
  limeade, grapes and water.  If made ahead, cover and chill up to 2 hours.
  Add ginger ale and about a 1 pound piece of dry ice (DO NOT put small
  pieces in punch or cups); ice should smolder at least 30 minutes. Ladle
  into cups.  Add any remaining ice when bubbling ceases.

  Makes 5 quarts; allow about 1-1/2 cups for a serving. From: Earl Shelsby

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