On Tue, 4 Apr 2017 11:44:16 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, April 4, 2017 at 1:22:12 PM UTC-4, sf wrote:
> > On Sun, 02 Apr 2017 15:03:24 -0500, "cshenk" > wrote:
> >
> > > 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'.
> >
> > It's sweet and not salted. https://en.wikipedia.org/wiki/Mirin
>
> It's very easy to find salted mirin at the grocery store
> and Asian market, just like salted "cooking wine".
>

Does it say Salted in big letters on the front label or is it the last
word on ingredient list?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.