I do that occasionally, but it always tastes better in my mind than in reality.
What didn’t you/they like about it?
Mostly that there was nowhere for the rendered fat to go, making the bottom of the bread a greasy, nasty, thing.
But it was also BLAND. I spiced up the sauce to give it a little help, but the main take-away was…bland…with a little green pepper for color.
It’s part and parcel of the era the recipe came from…see: LILEKS (James) :: Institute :: The Gallery of Regrettable Food
Now I’ve never, ever thought of it as greasy at all…but it’s all in what you are used to, I guess. We’ve always thought of the bread as moist and crispy! And we’re not big on hot and spicy, so yes, it is a mild flavor. But I love what the nutmeg and oregano bring to it. It’s different than the regular meatloaf we make (which is also mild, with just onions and mustard powder and pepper for seasoning). But thanks for being so brave and trying it! For us, it is the ultimate comfort food.
Ghetto Pate en Croute, that is all =)
There are quite a range of forms of pate, one of the most basic is essentially meatloaf, rustic, definitely ‘family style’ =) So normally Pate en Croute is very elaborate, baked into pastry and expensive ingredients. A Pate en Terrine can literally be a meatloaf baked in a loaf pan. [And yes, many forms of pate are spreadable, but those are slightly different =) ]
Actually I do make pate en croute occasionally, by taking meatloaf mix [the beef, veal and pork blend] a panade [dried bread soaked in milk, think breadcrumbs and egg for american style meat loaf] season with salt, pepper, parsley, thyme and marjoram and about half a cup of finely minced and sauted celery and onion per pound of meat. I also use several slices of leftover roast beef and if it is to be for someone else a brunoise of mushroom, or thin slices of portabella mushrooms decoratively layered into the pate when I put it together. I just use a standard loaf tin, and make fancy cut outs to layer on the top decoratively. It sounds like a lot of work, but really you can fake it with commercial pie crust, a basic meatloaf recipe, a bread tin [disposable would work] and extra butter to melt and pour into the crust after it is finished baking - through a small hole. The purpose of the butter is to fill in any air holes left from baking, as a preservative measure. Think of it as canning medieval style =)
Peanut butter and sweet pickle sandwiches:
Spread peanut butter on bread.
Slice sweet gherkins about 1/8" thick, lengthwise. Arrange on peanut butter so as to cover as close to completely as possible, without overlap.
Add second slice of bread.
YUM.
Also, grilled cheese (Velveeta) sandwiches on rye or Dutch Dill bread, with jam spread on top after grilling. DOUBLE YUM.
Peanut butter and bacon on toast for breakfast.
**Deep fried Cauliflower **
Need
Cauliflower
Flour
Beaten eggs
Oil
Cut into bit size pieces
Steam or boil cauliflower till just about done
cool off and then dip in flour and then eggs to coat
deep Fry until golden brown
Salt to taste
To me its better than popcorn
Get some good prosciutto, wrap around cantaloupe slice.
Salty, hammy, melony goodness!
Whoa, whoa, whoa. This sounds awesome so I want to make sure I get this right:
You dredge the cauliflower in flour, then dip in the beaten eggs, and then drop right into the fryer? What’s the coating on the cauliflower like when it’s done?
Except for the beaten eggs, that sounds like an Indian pakora. Although I suppose the lesson is that there’s nothing new under the sun.
That’s how you do it. It gives it a soft but firm crust and I make it as a snack - best fresh but not bad reheated as leftovers
Peanut butter and sweet pickle sandwiches are good, but peanut butter and dill pickles are better. 
Growing up, my family tended to go through an economy jar (2lb) of peanut butter a week. I think I’ve tried just about every PB combo known.
My dad always liked to make savory pancakes. Either with tomato sauce and mozzarella or salsa and cheddar. I can’t even imagine eating them now.
That is basically the same as one of my favorite halibut recipes.
I use Pringles potato chips and the cook time is much shorter but it’s great with white fish.
Made cheeseburger pie the other night, I used 2 lbs of burger in my large cast iron fry pan so I fry/bake in one dish. I really liked the bisquick crust but thought the dish was a little bland until I added ketchup, mustard, mayo and pickles. Like an open-faced cheese burger.
In terms of TRADITIONS, my family never has Thanksgiving turkey; my mother always makes roast ducks stuffed with apples. It’s an old family recipe, and she hates turkey, so she’s always reasoned that if she’s gonna be in the kitchen all day, may as well like the food.
People’s reactions vary from aghast horror at breaking tradition to intense jealousy.
You can count me in the intense jealousy column.
I had a Pizza place next to a business I ran in Arkansas once upon a time ago that made a Big Mac pizza.
Thousand Island dressing on the Crust, Beef Crumbles, Cheese, Onions, Pickles. Bake it up and when you pull it out of the oven, sprinkle shredded ice burg lettuce over the top.
It was not “officially” called Big Mac, (let let lawyers get ahold of that…) But BOY was that yummy.
The food service at my university used to make this cheeseburger pizza that was absolutely awful. It had ketchup instead of pizza sauce, ground beef crumbles, American cheese instead of mozzarella, shredded iceberg lettuce, (IIRC) sliced or diced tomatoes, and pickle slices. It was absolutely gross.
That’s an appetizer I’ve had in fine Italian restaurants.