 Normally I don't post two videos in one day but because I'm going to StreamCon NYC on October 31 and November 1, I just wanted to get my work of uploading videos that I recorded in October on YouTube while it's still October, because of my "Undesirable Meats" theme for this month. This recipe is the last in this theme. Besides the total run time of both videos is less than 6 minutes. Just don't expect me to upload multiple videos in one day in the future! This has got to be the simplest meatloaf recipe I can think of. All you need are some beef bone marrow bones and some spices, crackers to dip in the marrow, and breadcrumbs to top the cooked marrow. The 4 marrow bones I used only cost $1.63 from my local supermarket! If you look hard enough in the meat department in any modern supermarket, you should find marrow bones. Trust me, you wouldn't want to make an actual meatloaf out of beef bone marrow- it's basically butter and it's stupid to make a meatloaf out of butter. Unless you are at one of those state fairs where there are sculptures made from butter. In that case, carry on. I probably got only 2 ounces worth of marrow at the most from the 4 bones. This channel is not about healthy recipes, but the fact 1/2 an ounce of marrow has 160 calories scares me. Sometimes it's better to deconstruct your meatloaf. And it's OK to treat yourself once in a while too. Although with the month of November just days away, I'm going to be treating myself quite a lot what with 2 conventions I'm attending(one of which has a buffet bar. Me + buffets = a very full stomach), Thanksgiving, and my birthday. My dad tried the marrow and he spit it out and into the trash can! He didn't like the texture of it, to him it felt like he was eating raw meat! Marrow and crackers make for a good appetizer. For a dinner? Not so much. I ate extra crackers after eating the marrow to fill me up. As for the spices, I didn't really taste them in the marrow itself. Most of the spices landed on the inedible bones that I do not recommend feeding your dog! You will need: For the cooking vessels: A lasagna pan Nonstick cooking spray For the meatloaf: 4 beef bone marrow bones Onion powder Paprika Cayenne pepper Salt Black pepper Crackers for dipping(I used onion crackers, which is what I had but you could use your own favorite crackers) Breadcrumbs for garnishing 1. Spray a lasagna pan with nonstick cooking spray(it's not very often this is the first step for any of my recipes). 2. Put the marrow bones in the lasagna pan, about an inch apart from each other. 3. Sprinkle the marrow bones with the onion powder, paprika, cayenne pepper, salt, and black pepper. 4. Roast the bones in a 450 degree Fahrenheit oven for 10-15 minutes. 5. Top the cooked marrow bones with breadcrumbs and put the marrow on top of the crackers. 6. Bon appetit!
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 A few months back, I bought a can of sliced conch from a gourmet supermarket where I live. I initially thought that conch was edible shells. Maybe I was thinking of the Magic Conch on SpongeBob SquarePants where the conch hates Squidward but loves Patrick and SpongeBob. It turns out conch is actually sea snails. They are used in both Italian and Caribbean cuisines. I consider conch to be an "undesirable meat" because it's a type of snail and nobody eats snails unless they're eating escargot. I have had conch before, at an Italian restaurant and it was delicious. Yet the conch there wasn't fried. From my past experiences with trying new things, I'm getting the feeling any meat that comes in a can doesn't smell good, like the can of sliced conch. Even though I speak positively about this recipe in the video, I threw out the leftover conch meatloaf the next day because I finally realized conch is gross. But not as gross as chicken liver. Maybe I should've fried them instead. :( This recipe is a take on a Caribbean dish called "conch fritters", which is fried. My dad tried it and he said the conch tasted rubbery. I tasted that texture in my leftover meatloaf and it's not very pleasant. I didn't say in the video that this meatloaf is a bit spicy due to the cayenne pepper and hot sauce in the meatloaf, but the spiciness isn't too overwhelming. The only size the can of conch comes in is 29 ounces and I usually only use 16 ounces of a meat at most in any recipe, so I put 2 cups worth of sliced conch in the meatloaf(2 cups = 16 ounces) and I discarded the rest the next day. Conch is very hard to find so here is a helpful link to where you can procure this item: http://www.amazon.com/La-Monica-Scungilli-Sliced-Conch/dp/B00348F9I8. You will need: For the cooking vessels: A lasagna pan Nonstick cooking spray For the meatloaf: 1/2 tbsp. of onion powder 2/3 cups of unsweetened applesauce Pinch of garlic powder Pinch of cayenne pepper Pinch of salt Pinch of black pepper 1/4 cup of ketchup 1/4 cup of mayonnaise 1 tbsp. of lemon juice 1 tsp. of hot sauce 1 cup of breadcrumbs 2 cups of sliced conch(see link above to where you can purchase this) 1. Put all ingredients in a large bowl. 2. Mix all the ingredients using your hands and/or a large spoon so that the ingredients are distributed evenly among the mixture. 3. Spray a lasagna pan w/ nonstick cooking spray. 4. Form 2 loaves in the lasagna pan from the meatloaf mixture. 5. Bake in a 400 degree Fahrenheit oven for 15-20 minutes. 6. Bon appetti!  I wanted to make a unique recipe as part of this channel's "Undesirable Meats" theme this month. I found a recipe on chocolate frogs' legs(yes, actual frog legs, not the ones mentioned in the Harry Potter series) and I was hoping to find frogs' legs at this Italian gourmet supermarket where I live. They didn't sell frogs' legs, apparently. While perusing through the store, I saw duck legs, which would make a good substitute for frogs legs. There was only one problem with that: each leg was $11 a piece! I'm not made of money, people! However, I did see pigs' feet. 4 of them sell for $3 at this store. Note: this recipe below will ONLY taste good if you use actual pigs' feet, not the type that are pickled and come in a can. Those may or may not be actual pigs' feet. The packaging looks suspicious to me. Apparently pickled pigs' feet is so gross that there are YouTube videos of the "pickled pigs' feet challenge". When you see a food challenge video on YouTube, it means one of two things: 1. There is an excessive amount of "normal" food like burgers or pizza that someone eats in a certain time frame(I'm looking at you, Matt Stonie!) 2. There is a tiny amount of a food so disgusting like pickled pigs feet or insects that someone tries to eat in one sitting. My dad must have thought of the second type of YouTube food challenge when he tried my chocolate pigs' feet because he spit it right out of his mouth and into the trash can! He said it tasted "interesting". My grandma thought it was too bland! To be fair, maybe it was the piece I sampled to her that was bland. This is the longest and most complex recipe I have made yet. The video even exceeds 10 minutes! There are 4 parts to this recipe. Long story short, you boil the pigs feet to remove the bones, then you eventually fry what's left of the feet. You will need: For the cooking utensils: A large pot with a lid 2 small bowls Plastic wrap A large bowl A medium bowl A frying pan Tongs A spatula 4 actual pigs' feet(see my note above about this) For boiling the pigs' feet: 6 cups of cooking wine, broth, stock, and/or balsamic vinegar(I used sake(Japanese rice wine), which I ran out of. Then I used balsamic vinegar, which I also ran out of. After that, I used vegetable stock I luckily had in the pantry)) Onion powder* Marjoram(or oregano, basil, or thyme)* Salt* Black Pepper* Ground up peppercorns* *Normally I would say how much of the asterisked items to put in but that's really up to you. For the filling: 3/4 cups of baking chips(I used holiday baking chips because that's what I had on hand) 3 tbsp. of whipped cream For the frying process: 3 beaten and whisked eggs 1 cup of all-purpose flour Nondairy creamer(I didn't measure how much I put in; you could use whatever flavor of creamer you want but I used Mexican chocolate creamer because I thought that would be cool to use) 1 cup of panko breadcrumbs 1 tbsp. of cocoa powder Cooking oil(I used avocado oil for the first batch and olive oil for the second batch; I ran out of avocado oil after the first batch and I only had olive oil on hand) For the chocolate BBQ sauce: 1 cup of BBQ sauce(I used generic sweet and tangy BBQ sauce) 1 tbsp. of cocoa powder 1. Put the pigs' feet and all ingredients for boiling the pigs' feet in the large pot. You want the pigs' feet to be fully submerged in the liquid of your choice. 2. Bring the pot to a boil on the stove. Putting a lid on top of the pot will make it boil faster. 3. Bring the pot to a simmer for 4 hours. 4. When the pot is almost done simmering, mix the filling ingredients together in a small bowl. 5. Microwave the filling ingredients for 30 seconds. 6. Mix the filling ingredients together again and keep stirring so the filling doesn't harden. 7. After the pot is done simmering, take the pigs' feet out of the pot. Drain the remaining liquid in a colander to get rid of any excess fat that may have risen up during the simmering process. Then discard the liquid. 8. Debone the pigs' feet. Discard the bones. Do not feed the bones to dogs due to choking hazards! At this point, deboning the feet should be super easy since the meat falls off the bone. 9. Put each deboned pigs' foot on top of a piece of plastic wrap. Flatten the feet out using your hands. 10. Put a spoonful of filling on the pigs' feet. 11. Wrap the pigs' feet up in the plastic wrap into a sausage-like shape. They should look like pieces of s**t. I promise they won't taste that way! 12. Once all the pigs' feet are filled and wrapped up into "sausages", leave them in a refrigerator to set overnight. 13. After the "sausages" have set, unwrap them from the plastic wrap onto a plate. 14. Cut the "sausages" up into half-inch wide slices. 15. In a large bowl, mix the beaten, whisked eggs, flour, and nondairy creamer together to get a batter that is tan in color. 16. In a medium bowl, pour the panko breadcrumbs and cocoa powder in. Mix the two together until you get something that looks like Cocoa Krispies. 17. Using tongs, dredge each slice in the batter and coat them in the breadcrumbs. Depending on the type of frying pan you're using, you should get two batches worth of battered and coated slices. 18. Heat 1-2 inches of cooking oil in a frying pan. Once the oil is heated, use a spatula to put the slices in the oil. Watch out for the splashing hot oil! 19. Flip the slices underneath and move them around the pan for 2-3 minutes. Make sure the slices don't stick together. 20. If you need to make a second batch, repeat steps 18 and 19. 21. In a small bowl, mix the BBQ sauce and cocoa powder together. Pour the chocolate BBQ sauce on top of the fried chocolate pigs' feet. 22. Bon appetit! I had a really good speech about the black burger. Then my Mac had a kernel panic. :( So long story short, I wanted to make a black burger meatloaf based off of Burger King's A1 Halloween Whopper Sandwich. Only problem is is that the black bun is made from bamboo charcoal, which produces a green output(a.k.a. you poop green poop!). I promised my dad to make him a meatloaf he would eat for his birthday(remember, he's a meatloaf traditionalist) and I know without asking he wouldn't want a meatloaf made with bamboo charcoal or squid ink. But I did have squid ink pasta on hand, so that's the black stuff in the meatloaf(technically, I really should say "on" the meatloaf since it is a topping). The meatloaf is just like the sandwich Burger King is selling except for two things: the sandwich has lettuce in it and the only way I know to incorporate lettuce in a meatloaf is to make lettuce chips. But that's a video in itself that I didn't have time for this month. Also, the sandwich has mayo on it. I forgot to put mayo in the meatloaf. Though I admit, it would've made the taste of the ketchup-steak sauce mixture milder. HELPFUL LINK: Squid ink pasta: http://www.deandeluca.com/pantry/pasta/filotea-squid-ink-pasta You will need: For the cooking vessels: A loaf pan Nonstick cooking spray ~~Ingredients~~ 1/2 tbsp. of onion powder 2 beaten and whisked eggs 4 chopped up cherry tomatoes 1/4 cup of ketchup 1/4 cup of steak sauce Pinch of salt Pinch of black pepper 1 cup of breadcrumbs 1 pound of 93% ground beef 4 slices of American cheese 1 cup of cooked squid ink pasta(see helpful link) ~~Directions~~ 1. Put the first three ingredients in a large bowl. 2. Mix the ketchup and steak sauce together in a measuring cup. Pour the mixed up sauce into the large bowl. 3. Add the salt, black pepper, breadcrumbs, and ground beef to the large bowl. 4. Mix all the ingredients up so that they are distributed evenly among the meatloaf mixture. 5. Spray a loaf pan with nonstick cooking spray. 6. Put half of the meatloaf mixture in the loaf pan. 7. Top the contents of the loaf pan with the slices of American cheese. 8. Cover the slices of American cheese with the rest of the meatloaf mixture. 9. Bake in a 350 degree Fahrenheit oven for 60-65 minutes or until the internal temperature of the meatloaf reaches 165 degrees Fahrenheit. 10. Top the fully cooked meatloaf with the cooked squid ink pasta. 11. Bon appetit!  I think I talked about the oxtail I was going to make in my Calamari Meatloaf post. Well here it is. You might be wondering what i mean by "Deconstructed Meatloaf". Basically it means it is a recipe with the components of a traditional meatloaf(breadcrumbs, spices, meat) but the final product looks like something else. Chefs use the term "deconstructed" all the time when they make a dish that most of the time sucks on one of those ubiquitous Food Network cooking competitions. However, this dish doesn't suck! It tasted like the hybrid of baby back ribs(because there is meat you eat off some bone), chicken wings(not the boneless type; I'm talking about the type my mom used to make me when I was a kid- roasted in some sort of cooking device that's not an oven), and of course, meatloaf. It doesn't make sense for me to be posting a video of a meat dish that isn't meatloaf. Technically, if I wanted to make an actual oxtail meatloaf, I would need way more than the 1.25 pounds of oxtail I used. It turns out 20 ounces of oxtails only gives you 5 ounces of edible meat. I would need 3-4 pounds of oxtails to make a bona fide oxtail meatloaf. Yet I only have 2 loaf pans, so it would take me twice the amount of time just to get the meat off the bones and then form what ever meat I can harvest into a loaf shape. It's not worth the time and money, in my opinion, at this time. You may be thinking, "What do i do with the bones once I eat all the meat I can off the oxtail?" I don't know what to tell you, maybe make some sort of oxtail broth out of the bones maybe? But I don't recommend feeding cooked oxtail bones to your dog. I read that dogs can chew through cooked oxtail bones and end up choking on them. Full disclosure: I don't have any dogs. I'm pretty certain my cats can't chew through oxtail bones, not even Jordan, even though he thinks daily that he can fit my fist in his tiny mouth. One recommendation: use dental floss after eating oxtails. If you're like me, you want to get as much meat as you can off the oxtails. But then they stick between your teeth. Yuck! I don't even use floss regularly! This was the longest meatloaf dish to make thus far(excluding the Meatloaf Cheesecake I made a couple of months ago). Oxtail takes a while to fully cook. You will need: For the cooking vessels: A frying pan A loaf pan or roasting pan Aluminum foil A sharp knife For the actual "meatloaf": 1-1.25 pounds of oxtails Olive oil 1-1.25 cups of cooking wine or broth Pinch of paprika Pinch of cayenne pepper Pinch of cinnamon Pinch of allspice Pinch of salt Pinch of black pepper 9 boiled baby carrots 1/2 cup of butter beans Breadcrumbs to taste Onion powder to taste 1. Thaw the oxtails in a refrigerator overnight. 2. Remove any excess fat off the oxtails using a sharp knife. 3. Pour olive oil in a frying pan. Heat up the oil. 4. Put oxtails in the frying pan. 5. Brown oxtails for 5-7 minutes, while repeatedly turning the oxtails over using tongs to brown all of the oxtail. 6. Put oxtails in a loaf pan or roasting pan. 7. Pour cooking wine or broth in the pan where the oxtails are now sitting. 8. Season the cooking wine and oxtails with paprika, cayenne pepper, cinnamon, allspice, salt, and black pepper. 9. Cover loaf pan or roasting pan with foil. 10. Braise in a 325 degree Fahrenheit preheated oven for 2 hours or until the meat is fully cooked. 11. Discard the cooking wine and put the oxtails on a plate. 12. Pour breadcrumbs and onion powder on the oxtails. 13. Serve with carrots and butter beans. To get more flavor, season the butter beans with onion powder. 14. Bon appetit! This is actually the first recipe I made based on a fan's request. I have to give a shoutout to u/deathputt4birdie, a Reddit user on r/shittyfoodporn! The suggestion read something like this: "You should do a pumpkin meatloaf. It's right in your wheelhouse". My creative juice started flowing and so did my odyssey on finding an edible pumpkin. I first went to BJ's and I saw these painted pink pumpkins(in honor of breast cancer awareness month). They looked beautiful, the only problem is, they weren't edible pumpkins! I then saw these pumpkins decorated with painted faces and felt clothes. Guess what? They also weren't edible pumpkins! I went to my local supermarket and I found a small, good-looking pumpkin. Only problem is, it wasn't edible! I saw edible pumpkins at BJ's, the only problem is they were big a** pumpkins weighing 5-10 pounds! If this was Epic Meal Time, I might have bough it, but I only make 1 pound meatloaf recipes at most for each video, so buying such a huge pumpkin made no sense. I finally found something that I thought was a small edible pumpkin. Only problem is, it wasn't a pumpkin! It was a golden acorn squash that looked like a pumpkin! I'm not a believer in wasting food, so i ran with the idea of stuffing a meatloaf inside my faux pumpkin. The meatloaf itself is pumpkin flavored, even if the vessel it is in isn't. Mind you, the meatloaf has pumpkin-flavored ingredients. I do have a can of pumpkin puree but I am saving that for a future video in December perhaps where I make a pumpkin pizza. I found a stuffed acorn squash recipe online that said, "Bake for an hour." The only problem is is that meatloaf cooks faster at higher temperatures. Instead of the oven being at 350 degrees Fahrenheit, I needed it on 400 degrees for the squash to fully cook. So 30 minutes into the baking the meatloafs, I remove them from the lasagna pan because they are obviously done. However, they left a residue on the pan that turned black 15 minutes later, so I had to stop the baking process. The squash was hard to cut up and very chewy but it was still edible. I probably should've put the squash on a clean lasagna pan and finished baking it. You will need: For the cooking vessels: A lasagna pan Nonstick cooking spray For the meatloaf: 1 golden acorn squash 1/2 tbsp. of onion powder 2/3 cups of unsweetened applesauce 1/2 cup of pumpkin baking chips 1/2 cup of a pumpkin sauce Pinch of cinnamon Pinch of salt Pinch of black pepper 10 crumbled up pumpkin spice date rolls 2-3 tbsp. of breadcrumbs 1 pound of chopped, drained, crumbled firm or extra firm tofu 1. Cut the top and bottom off the squash so that the squash sits on a surface without moving around. Discard the bottom you cut off. Set aside the top you cut off for now. 2. Spoon out the inside of the squash and remove all seeds that are inside. Set aside the squash for now. 3. Put the remaining ingredients in a large bowl. This is the meatloaf mixture. 4. Mix the ingredients up so that they are distributed evenly among the mixture. 5. Spray a lasagna pan with nonstick cooking spray. 6. Stuff the squash with some of the meatloaf mixture until the mixture fills to the top. Put squash in lasagna pan and top with it's top. 7. Form 2 loaves from the remaining meatloaf mixture. 8. Bake the meatloafs in a 400 degree Fahrenheit oven for 25-30 miuntes. 9. When meatloafs are done cooking, remove them from the lasagna pan and serve on a plate. 10. Put the stuffed squash back in the oven for 5-10 more minutes. 11. Bon appetit!  In keeping up with this month's theme of "Undesirable Meats", you may be wondering why squid(calamari)? Calamari is mainstream already but let's be honest, have you ever seen a squid dish that wasn't fried calamari rings!? I don't think so. Squid wasn't my first choice for an undesirable meat. I went to BJ's last week to find tripe(cow's stomach) but the store didn't have any at the time. They also didn't have oxtails either but that is for another recipe. I saw a box of calamari tubes and tentacles, and I thought, "Nobody has ever heard of a calamari meatloaf before!" This recipe is basically traditional calamari in a meatloaf form. It's 100% Italian. Before this recipe, the last time I had calamari was a few years ago at an Italian restaurant in Howard Beach(Queens) and it was really delicious. And unlike the chicken liver meatloaf I made a couple of weeks ago, I was able to turn squid into something delicious. You will need: For the cooking vessels: A lasagna pan Nonstick cooking spray For the meatloaf: 1/2 tbsp. of onion powder 2 beaten and whisked eggs 1/2 cup of shredded mozzarella cheese 1/2 cup of tomato sauce Pinch of oregano Pinch of basil Pinch of salt Pinch of black pepper 1 cup of breadcrumbs 1 pound of squid tubes and tentacles 1. Wash your hands! :) 2. Put the first 9 ingredients in a large bowl. 3. Only put the squid tubes in the large bowl next. 4. Mix all the ingredients together. 5. Spray a lasagna pan with nonstick cooking spray. 6. Form 2 loaves. 7. Garnish the meatloaves with the squid tentacles. 8. Bake in a 400 degree Fahrenheit oven for 15-20 minutes. 9. Bon appetit! From left to right: Top row: Purple Fries topped with Grape Jelly; Purple unbreaded, fried fries; Purple battered, fried fries Bottom row: Purple breaded, baked fries; Purple unbreaded, baked fries This video has been days in the making. It is the first episode of French Fry Princess, a show on the Meatloaf Princess channel. Hopefully, the video will go viral. I mean, who doesn't like seeing different ways to make French fries at home, without a deep fryer!? Purple potatoes are hard to come by. The ones I bought from the supermarket were mini purple potatoes in a steaming bag for microwaving them. I could only get 2-4 fries out of each mini potato. I didn't even use all the potatoes in the bag. There were 18 mini potatoes and I used 10 of them. I ate the remaining 8 with some fish sticks last Saturday. Purple potatoes are healthier than traditional potatoes because the former has more antioxidants in them than the latter. Though I suppose frying the potatoes negates any health benefits you could get from them. As you can see in the video, I used avocado oil. You don't have to use that for frying. That stuff is expensive- it costs $14 a bottle where I am! I read an article on Buzz Feed that said you shouldn't fry food in olive oil, although now I'm reading another article( http://whatscookingamerica.net/Information/CookingOilTypes.htm) that says it's perfectly safe to fry food in olive oil, as long it's not extra virgin olive oil. You don't know what to trust on the Internet these days. It's helpful if you have a thermometer in the pan as you are frying, but I didn't. I had avocado oil on hand because I had some left over from the avocado videos I did in July. I did an experiment in this recipe where one of the methods was dipping fries in a batter without breading, for frying. It didn't turn out as well as I imagined. The batter just became one big greasy mess and none of the fries were fully coated in the batter. Next time, I'll use breadcrumbs for frying. You will need: For the cooking vessels: 2 lasagna pans Nonstick cooking spray A frying pan A medium bowl filled with water For the fries: 10 mini purple potatoes 1 cup of all-purpose flour for method 1 1 1/2-2 cups of all-purpose flour for method 3 1/2 cup of water 1 cup of breadcrumbs for method 3 Spreadable grape jelly to taste Salt and black pepper to taste For all the methods: 1. Cut the potatoes into strips the shape of French fries. 2. Put the fries in a medium bowl filled with water for 30 minutes to release the starches. 3. Dry the fries using paper towels. Method 1: Purple battered fried fries without breading 1. Put the flour and 1/2 cup of water in a large bowl. Stir. Once you get a pancake-like batter, add spreadable grape jelly to the batter. Stir the jelly into the batter until the batter is light purple in color. 2. Coat the fries in the batter. 3. Put coated fries on a plate. 4. Pour your frying oil into the frying pan. The oil should be a 1 inch pool in the frying pan. Let the oil heat up. 5. Once the oil is heated up, put the coated fries in. 6. Stir the fries around until the coated batter is golden brown. If you don't use breadcrumbs, the coating on the fries won't stay on them. 7. Bon appetit! Method 2: Purple unbattered, fried fries 1. Put the fries in a small bowl. 2. Season fries with salt and pepper. Toss fries in the salt/pepper mixture. 3. Put unbattered fries on a plate. 4. Pour your frying oil into the frying pan. The oil should be a 1 inch pool in the frying pan. Let the oil heat up. 5. Once the oil is heated up, put the unbattered fries in. 6. Stir the fries around so that they are nice and coated in the heated oil for 2-3 minutes. 7. Bon appetit! Method 3: Purple breaded, baked fries 1. Put the 1 1/2-2 cups of flour and 1/2 cup of water in a large bowl. Stir. Once you get a pancake-like batter, add spreadable grape jelly to the batter. Stir the jelly into the batter until the batter is light purple in color. 2. Coat the fries in the batter. 3. Put breadcrumbs in a small or medium bowl. 4. Dip the coated fries in the breadcrumbs. 5. Spray a lasagna pan with nonstick cooking spray. 6. Place the breaded fries in the lasagna pan, in one layer. 7. Bake in a 375 degree Fahrenheit oven for 7-8 minutes. 8. Flip the fries over. Cook for another 7-8 minutes at the same temperature. 9. Bon appetit! Method 4: Purple, unbreaded, baked fries 1. Put the fries in a small bowl. 2. Season fries with salt and pepper. Toss fries in the salt/pepper mixture. 3. Spray a lasagna pan with nonstick cooking spray. 4. Put the seasoned fries into the lasagna pan in one layer. 5. Bake in a 375 degree Fahrenheit oven for 7-8 minutes. 6. Flip the fries over. Cook for another 7-8 minutes at the same temperature. 7. Bon appetit! Method 5: Purple fries topped with grape jelly 1. Place the cooked purple fries on a plate. Stack them into a bonfire-like shape. 2. Top with grape jelly. 3. Bon appetit!  I'll tell you this story my dad told me about his experiences eating chicken liver as a kid: His mom(my grandma) made him and his three brothers eat chicken liver for dinner every week because they were "healthy"(note that this was in the 1960s, mind you). The boys hated the chicken liver with disdain. Then my grandma read an article in the newspaper that chicken liver was unhealthy for you- too much iron and cholesterol in them. So she stopped serving chicken livers for dinner and the boys lived happily ever after. Here is my only previous experience with liver: I had (beef) liver and onions for dinner while on vacation in Florida a few years ago. It was really delicious. I don't think that episode of Doug where Doug is served liver and onions by his mom and ends up loving it isn't a personal experience but for some reason but I still remember that episode to this very day. Present day: I made this chicken liver meatloaf. IT WAS DISGUSTING!!! This would be an epic fail of a meatloaf. Apparently chicken liver only tastes good when fried, not baked like this sad excuse for a meatloaf. So you may be asking, "Why post the video of it if you didn't like it?" I want to the teach all the folks out there on the Internet that chicken liver meatloaf is gross and has the consistency of cat food. There was no recipe I could find in my research for a chicken liver meatloaf and now I see why. There's a reason why it's called offal: because it's awful! Spoiler alert: I had a frozen lasagna instead for dinner. Now that I think about it, I don't think I would even serve this meatloaf to my cats. But in the world of tech startups, you have to "fail fast" and move on from failed experiences, while learning the lessons from the failure. I'm not scarred for life because of this meatloaf, but maybe in the future I can soak the meatloaf in a flour/egg batter, coat it in breadcrumbs, and pan-fry it. Then it just might be delicious. This was the first meatloaf I made that I didn't like. I guess there's a first time for everything. Maybe I shouldn't have boiled the livers first. I don't know where I went wrong. I can see why a 20-ounce bucket of chicken livers at the supermarket only costs $3! Because it's gross! This is truly an "undesirable meat". Nothing could've saved this meatloaf, not even ketchup- meatloaf's best friend. However, there is a bright side to this disaster- since it looks like chocolate(ok, I have to be honest, it also looks like poop! My dad didn't want me saying that on camera though.), you can use the meatloaf mixture(minus the raw eggs) as an April Fool's prank by telling your intended victim it's chocolate mousse. Though the smell of the chicken liver might give it away. But here's the recipe anyway: For the cooking vessels: A large pot A lasagna pan Nonstick cooking spray For the meatloaf: 20 ounces of chicken liver(don't worry, they shrink during the boiling process) 1/2 a sauteed onion 2 beaten and whisked eggs 1/2 cup of balsamic vinaigrette 1/2 tbsp. of garlic powder 1/2 tbsp. of onion powder Pinch of salt Pinch of black pepper 2-3 tbsp. of bacon bits 1 cup of crumbled onion crackers(about 20 crackers) For preparing the chicken liver: 1. Drain the blood from the bucket. 2. Rinse the chicken livers off. 3. Put them in a large pot. 4. Fill said pot with water about 3/4 way to the top. 5. Boil the chicken livers. To make the boiling process go faster, put a lid on the pot as it's boiling. You will definitely know when it is boiling when you see brown stuff on the top of the liquid. Don't worry, it's just soluble cell proteins, which are fats and impurities from the chicken livers. 6. Once the chicken livers are boiling, let the pot boil for 15 minutes. 7. Drain the soluble cell proteins and liquid from the pot. Put livers on a plate for now. They will be done when they are brown. For the meatloaf-making process: 1. Add the next 8 ingredients into a large bowl. 2. Crumble the crackers using a food processor or a plastic bag. If you do the plastic bag method, put the crackers in the bag, zip the bag up, then smash the crackers using your fist or a hammer. Repeat until you have 1 cup's worth of crumbled crackers. 3. Crumble up the boiled chicken livers and put them in the large bowl. 4. Mix the ingredients up using a large spoon. 5. Spray a lasagna pan with nonstick cooking spray. 6. Form 2 loaves. 7. Bake in a 375 degree Fahrenheit preheated oven for 25-30 minutes. 8. Eat if you dare!  Even though Oktoberfest has ended, the word “Oktoberfest” has the word “Oktober” in it and at the time I’m writing this, it’s October. Creative liberties. I thought finding ground pork would be hard to be find at my local supermarket and I even had a backup plan in case the store didn’t have ground pork: ground veal. Veal is traditionally used in a veal cutlet, which is actually an Austrian dish, not German. But I found the ground pork. My actual inspiration for this meatloaf was a burger the Hard Rock Cafe sold in honor of Oktoberfest. Both the burger and my meatloaf were very similar in the following aspects: It was a pork schnitzel burger and traditionally pork schnitzel is coated in breadcrumbs(I think). I used pork and breadcrumbs in this meatloaf. Both the burger and my meatloaf used sauerkraut and beer cheese sauce. But the burger and the meatloaf diverge with regard to 2 ingredients: The burger used whole grain mustard but I wasn’t willing to pay $4 for a bottle of mustard I was only going to use once. Besides, I had a bottle of plan mustard at home. The burger used arugula but I wasn’t willing to pay $4 for a bag of arugula I was only going to use once, so I used the spinach I had at home. This meatloaf is the epitome of un-kosher decadence in that it’s obviously a pork meatloaf(pork is not kosher) and it combines meat and cheese in the same dish. I set my Jewish heritage aside for this recipe. Besides, what can’t be any better than a meatloaf stuffed with fries!? You will need: For the cooking vessels: A loaf pan Nonstick cooking spray For the glaze: 1 cup of beer 1 tbsp. of mustard For the actual meatloaf: 1/2 tbsp. of onion powder 2 beaten eggs 1/2 cup of spinach leaves 2-3 tbsp. of sauerkraut 1/4 cup of actual bacon bits 1/2 cup of beer cheese sauce Pinch of salt Pinch of black pepper 1 cup of crushed pretzels 2-3 tbsp. of breadcrumbs 1 pound of ground pork 7 pumpkin beer-battered fries
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