Let’s get to the rules first. Stuffing is just that – Stuffing. It should be carefully crafted, blended, seasoned and finally stuffed. It should be rammed into the opening in the unfortunate creature you intend eating. It needs to be shoved in so far that there is no space left for doubt. There is no arguing about it.
Those who know me know I am not a great fan of the ‘season’. I react badly to being told what to do. I detest enforced jollity. I can’t stand the festive messaging that is driven to fever pitch with recycled TV programmes, regurgitated as nostalgia, while the ‘civilised’ world prepares itself for the outrageous excess that is Christmas. Though, there are a few things I do enjoy during the weeks of ‘traditional’ build up to overcooked turkey and drunken arguing with the relatives.
I hope I won’t offend you. But really, meatloaf? How dull and dreary can a slab of mince meat be? It’s so often overcooked, grey, crumbly and tasteless. Yet, so many of you go all dreamy and wistful at the mention of the hateful lump of meat. This is a bit of nostalgia that needs to updated. I need to improve your meatloaf for you. Many ‘traditional’ recipes require no more than some beef, some lamb, some sawdust, a chopped onion, salt and pepper (OK, the chopped onion is optional. You need the sawdust to get the traditional gritty texture.).
I’d like to be a totally trusting sort of guy. I wish, when you promise to be here at 7:30, I could believe you, even if the last time you showed up at 8:15. I wish I could believe the Nigerian prince who emails me offering me 40% of his family fortune. Sadly, life has made me a little wary. I don’t take much on faith. This Goat Rendang is a case in point. I have no faith that it “tastes better the next day”. There is no proof and I doubt there ever will be.