Ophelia wrote in rec.food.cooking:

> "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

Mirin? Japanese rice wine (sake) but with added salt ;-) Similar in
use to our 'cooking sherry'.

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