On Sunday, April 2, 2017 at 3:00:35 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, April 2, 2017 at 1:06:55 AM UTC-10, Ophelia wrote:
> > "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
>
> Most people will say it's a sweet rice wine. You can substitute corn syrup
> and maybe a little white wine. These days, it's used by Japanese cooks to
> create a shiny glazed appearance in sauces.
>
> ===
>
> Thanks
>
>
> --
> http://www.helpforheroes.org.uk

Actually, honey would probably be a better choice for most people. I can pick up a bottle at the market but most times, I just omit that stuff.