On Wed, 05 Apr 2017 19:50:45 -0500, "cshenk" > wrote:

>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'.

Here, it can be sold in supermarkets -that otherwise don't sell
alcohol- because it's not supposed to be drinkable. Without the salt,
it would have to be sold in the liquor shop.