In article >, Dave Smith
> wrote:

> Nancy Young wrote:
>
> > Dave Smith wrote:
> >
> > > My pie crust doesn't always turn out as well as my best batches,
> > > but even the worst has been better than the best store bought. I
> > > get enough rave reviews of my pastry to keep me at it.
> >
> > Here's something to consider. I think many of us here don't make
> > pies very often, if ever. It's rather difficult to become
> > proficient in something if you might try it maybe once a year.
> >
> > I'm lucky to live near places that make pie professionally every
> > day of the year, of course including the crust. I'm pretty happy
> > with Mrs. Smith rather than making my own pumpkin pie. If I want
> > quiche, I buy the red box crust. Not everyone is a baker.
> >
> > Now, if someone talks about buying premade meatballs, we'll be
> > having a different conversation.
> >
>
> Well there you go. I consider meatballs to be way more work than pie
> pastry. You have to soak the bread, get out all the ingredients,
> mix it altogether and then the tedious chore of making all those
> little meat balls.

You need a meatball scoop. Works great. I nuke them in a pie plate for
about three minutes.

>
> FWIW.... I finally got to use one of my new kitchen gadgets the other
> day. Last summer I was in a nice little kitchen accessory store and
> picked up a little meatball former gizmo, like a pair of scissors but
> with two little round cups instead of blades. Useless little gizmo if
> I ever saw one. Maybe I am doing something wrong, but half of them
> stuck in one side or the other, and some on both sides, making two
> half balls.

You're doing it wrong. Rinse it in cold water before dipping it into
the meat mixture. I wouldn't be without mine.
--
-Barb, <www.jamlady.eboard.com> Updated 11-28-04; Sam I Am! birthday telling.