Sqwertz wrote in rec.food.cooking:

> On Tue, 04 Apr 2017 13:41:50 -0700, sf wrote:
>
> > 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?
>
> Why would it say SALTED in big letters on the front?
>
> Cooking mirin wine is salted. It's the only kind of mirin available
> to most people in the U.S. Even my largest Asian grocer doesn't carry
> mirin for drinking - only the salted cooking varieties). And drinking
> mirin isn't not available in any of the large liquor/wine stores
> either. I've looked extensively for both mirin and Shaohsing wine.
>
> Practicaally everyone in the U.S. uses the salted cooking variety
> since that's the only stuff available.
>
> -sw

Mirin comes in many types, and is salted deliberately for taste and
cooking reasons among some of them. No relationship to USA 'keeping
people from drinking them'.


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