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Melba's Jammin'

In article >,
(Victor Sack) wrote:

> 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?

Nope. But all I see is gooey gobs of white wet bread. It does not
appeal.
>
> > > 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.

Oh, please, Bubba Vic! My meatloaf meat is not warm and gluey, thank
you very much.
>
> > > 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.

I do it with a fork, Bubba. It's a serving fork, four tines. Works
great.
>
> > 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

Sure. When we grind the pork for the tourtiere we grind the onion in
with it. And I always chuck in a cracker at the end as Ed suggested.
The tourtiere meat gets bread crumbs added to it but not until it's been
cooked. Interesting, huh?

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007