"dsi1" wrote in message
...

On Saturday, April 1, 2017 at 11:06:31 AM UTC-10, sf wrote:
> On Sat, 1 Apr 2017 13:13:34 -0700 (PDT), dsi1 <dsi10yahoo.com>
> wrote:
>
> > On Saturday, April 1, 2017 at 9:32:25 AM UTC-10,
> > wrote:
> > > On Saturday, April 1, 2017 at 2:02:22 PM UTC-5, dsi1 wrote:
> > > >
> > > > I make a pretty good meatball too. In my awesome opinion you have to
> > > > use breadcrumbs for a tender meatball. Some people refuse to do
> > > > that. Mostly they're making hamburgers in the shape of balls, not
> > > > real meatballs.
> > > >
> > > >
> > > A few weeks ago there was coupon in the meat section at Kroger
> > > for their freshly made meatballs. I used the coupon, of course,
> > > and baked them a few days later. They were quite good tasting but
> > > you had to use a steak knife to cut them they were sooooooo tough;
> > > no breadcrumbs at all in the mixture.
> > >
> > > Amazing how a few bread crumbs or even a torn up piece of white
> > > bread added to the meat mixture can make a difference in the
> > > texture.
> >
> > Mama mia, biting into a tough meatball is not pleasant!
>
> It sounds overworked to me, not the fault of no breadcrumbs.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to
> hold them.

I like to work that hamburger over until it turns pasty. I want a smooth,
dense, yet tender, meatball. The Japanese are experts at working hamburger
to a pasty goo.

https://www.youtube.com/watch?v=qWLBaQcvqF0

=====

That looks really good!! What is Mirrin?

I don't like burgers but that one I might give a try. It is different to
those I have seen.

Thanks for posting it

--
http://www.helpforheroes.org.uk