Melba's Jammin' > wrote:
> (Victor Sack) wrote:
>
> > I am not Mr. Ed, but bread should be in pieces, usually. It is then
> > soaked in milk or water, depending on the recipe, and then squeezed out.
>
> Ick.
Are you one of those who wear gloves to touch their food?
> > The egg makes for the tougher texture of meatballs, rissoles, or
> > meatloaf. Might be your preference, though.
>
> Makes it all hold together better, too.
The way you handle your meat, it doesn't need any help in this regard.
Mixing it interminably makes it warm and gluey. Ick.
> > This sounds like a pain in the derrière.
>
> Nah. It's painless.
It is the numbness settling into your hands that must be saving you.
> You sly dog, you, Bubba Vic !! "When grinding meat. . . . " I keep
> thinking I'll grind some for burger sometime. Hasn't happened yet.
> Maybe next time chuck roasts are cheap. I can buy ground meat that's
> been ground the same day I purchase. Good enough for our plebeian
> palates.
Grinding meat does not take much time at all. Grinding all the
ingredients together actually saves you time and quite a bit of separate
mincing and mixing.
Bubba Vic