In article >,
Becca > wrote:

> sf wrote:
> > On Sun, 23 Aug 2009 12:58:28 -0500, Janet Wilder
> > > wrote:
> >
> >
> >> I have a meat baller like that that has to be close to 40 years old.
> >> It's not shiny. I use it for meatball and spaghetti-sized meatballs.
> >> It's perfect.
> >>
> >> For cocktail-sized meatballs, I pat the meat into a rectangle and cut it
> >> into equal cubes, then round the cubes. I don't need no steenkin' gizmos
> >> <vbg>
> >>
> >
> > <laugh> That "meat baller" *is* a gizmo. If you have one of those
> > tiny ice cream scoops, it's perfect for cocktail sized meatballs.
>
> One of my tiny ice cream scoops is the perfect size for some
> confections, and for other things, like filling deviled eggs. It is
> easy to use and everything is uniform in size.
>
>
> Becca

Easiest way to fill deviled eggs is to put the filling into a small
ziplock, cut off one corner of the bag and use it like a pastry cone.
:-) Just gently squeeze the filling into the eggs out of the corner of
the bag.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Mark Thorson wrote:
>
> Sqwertz wrote:
> >
> > On Sat, 22 Aug 2009 18:56:22 -0700, Mark Thorson wrote:
> >
> > > Sqwertz wrote:
> > >>
> > >> On Sat, 22 Aug 2009 14:15:56 -0700, Mark Thorson wrote:
> > >>
> > >>> Does anyone know how meatballs are made
> > >>> commercially, like the ones that come frozen
> > >>> in big bags?
> > >>
> > >> <http://www.alibaba.com/product-gs/218236101/Meat_Ball_maker_meat_ball_machine/showimage.html>
> > >>
> > >> Here's one that does 150 meatballs a minute:
> > >> <http://www.made-in-china.com/showroom/shlhuxin1998/product-detailvqNQYPTCApcF/China-Meatball-Machine.html>
> > >
> > > Neither explains how the meat is turned into balls.
> > > That's the interesting part.
> >
> > Think of them as short hot dogs.
>
> But if you extrude them as cylinders, somethings got to
> sphericalize them. Maybe they're tumbled or something,
> but if so, that's probably a separate machine.
>
> Hot dogs are extruded in a casing, which is removed
> after cooking. The tension of the casing makes the
> ends of the hot dogs sort of rounded, but also wrinkled.
> If you extruded very short hot dogs, I don't think
> they'd make very spherical meatballs. I'd be surprised
> if meatballs were actually extruded into a casing.

At least one of those machines references molds.

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> > In article >,
> > sf > wrote:
> >
> >> On Sun, 23 Aug 2009 12:58:28 -0500, Janet Wilder
> >> > wrote:
> >>
> >>> I have a meat baller like that that has to be close to 40 years old.
> >>> It's not shiny. I use it for meatball and spaghetti-sized meatballs.
> >>> It's perfect.
> >>>
> >>> For cocktail-sized meatballs, I pat the meat into a rectangle and cut it
> >>> into equal cubes, then round the cubes. I don't need no steenkin' gizmos
> >>> <vbg>
> >> <laugh> That "meat baller" *is* a gizmo. If you have one of those
> >> tiny ice cream scoops, it's perfect for cocktail sized meatballs.
> >
> > Do you think a melon baller would work? I don't currently own one, but
> > have been considering it due to my nephews love of melons... Thought
> > I'd make it fun for them. <g>
>
> I have no doubt that a melon baller would work for tiny meatballs, but
> it would take forever. I don't have that kind of patience. <g>

<lol> I understand!
But if I teach the boys to make them (have them help me cook), it'd make
a fun activity for them I think?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Janet Wilder > wrote:

> Becca wrote:
> > sf wrote:
> >> On Sun, 23 Aug 2009 12:58:28 -0500, Janet Wilder
> >> > wrote:
> >>
> >>
> >>> I have a meat baller like that that has to be close to 40 years old.
> >>> It's not shiny. I use it for meatball and spaghetti-sized meatballs.
> >>> It's perfect.
> >>>
> >>> For cocktail-sized meatballs, I pat the meat into a rectangle and cut
> >>> it into equal cubes, then round the cubes. I don't need no steenkin'
> >>> gizmos <vbg>
> >>>
> >>
> >> <laugh> That "meat baller" *is* a gizmo. If you have one of those
> >> tiny ice cream scoops, it's perfect for cocktail sized meatballs.
> >
> > One of my tiny ice cream scoops is the perfect size for some
> > confections, and for other things, like filling deviled eggs. It is
> > easy to use and everything is uniform in size.
> >
>
> I fill deviled eggs from a baggie.

Great minds... :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> > In article >,
> > Janet Wilder > wrote:
> >
> >> Omelet wrote:
> >>
> >>> I so totally agree. :-)
> >>>
> >>> Where 'bouts in Tehas do you live Janet?
> >> Harlingen area. About 4 miles from the Rio Grande and Mexico.
> >
> > Darn! A tad bit distant for a day trip. <g>
> >
> > I live in the San Marcos area.
>
> Where the outlet stores are. We went through about 2 months ago when we
> went up to DFW to take in a couple of NY Yankees vs. Texas Rangers
> games. Could not believe how built up the entire I-35 corridor is getting.

Been here 26 years so I know exactly what you mean!
I did parking enforcement at the Outlet Malls on Saturday.
It was a madhouse.

>
> We might be coming up to San Antonio in a month or so. A friend will be
> coming through and we thought we'd take Mickey Charles and drive up and
> stay overnight. It's less than 4 hours to San Antonio from here. That's
> close-by in Texas terms.

Yes it is!

>
> You are welcome if you want to visit and stay overnight. Expecially when
> it gets cold up there. :-)

Thanks. :-) I may take you up on it sometime. I'll bring food. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Janet Wilder wrote:
> Becca wrote:
>> sf wrote:
>>> On Sun, 23 Aug 2009 12:58:28 -0500, Janet Wilder
>>> > wrote:
>>>
>>>
>>>> I have a meat baller like that that has to be close to 40 years
>>>> old. It's not shiny. I use it for meatball and spaghetti-sized
>>>> meatballs. It's perfect.
>>>>
>>>> For cocktail-sized meatballs, I pat the meat into a rectangle and
>>>> cut it into equal cubes, then round the cubes. I don't need no
>>>> steenkin' gizmos <vbg>
>>>>
>>>
>>> <laugh> That "meat baller" *is* a gizmo. If you have one of those
>>> tiny ice cream scoops, it's perfect for cocktail sized meatballs.
>>
>> One of my tiny ice cream scoops is the perfect size for some
>> confections, and for other things, like filling deviled eggs. It is
>> easy to use and everything is uniform in size.
>>
>
> I fill deviled eggs from a baggie.

I tried that a few times, but I always made such a mess. It is just
me. :-(


Becca

Omelet wrote:
> In article >,
> Mark Thorson > wrote:
>
>> you're free to express
>> your creativity and depth of experience with fillers.
>
> I don't use fillers, nor do I care for them.
>
> When I eat meat, I want MEAT.
>
> What part of "meatballs" is so hard to understand? <g>


Of course. Meatballs without some kind of binder/filler and spices
are just round hamburgers.

gloria p

On Aug 22, 3:01*pm, sf > wrote:
> On Sat, 22 Aug 2009 13:20:20 -0500, "modom (palindrome guy)"
>
> > wrote:
> >http://www.bestofasseenontv.com/meat...allmagic1.html
>
> >Alas, it's out of stock.
>
> Actually, that's not a bad idea. *I've never thought about squashing
> the ground meat flat and cutting it into same sized cubes before
> rolling into balls. *I've used an ice cream scoop and even have what
> was sold as a meat baller... but I like using my hands. *So if I
> remember this trick the next time I make meatballs (can't even
> remember the last time I made them), I'll try it.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

You didn't read my posts last year about square meat"balls"? Tsk.
I've been a long-time proponent - moosh the mixture into a loaf pan,
to a depth of about 1 1/2 inches - turn out, cut into cubes, separate
and brown in a very hot oven on a broiler pan (450-475). Very little
splatter, you don't need to turn them, it works great.

N.

In article >,
Becca > wrote:

> Janet Wilder wrote:
> > Becca wrote:
> >> sf wrote:
> >>> On Sun, 23 Aug 2009 12:58:28 -0500, Janet Wilder
> >>> > wrote:
> >>>
> >>>
> >>>> I have a meat baller like that that has to be close to 40 years
> >>>> old. It's not shiny. I use it for meatball and spaghetti-sized
> >>>> meatballs. It's perfect.
> >>>>
> >>>> For cocktail-sized meatballs, I pat the meat into a rectangle and
> >>>> cut it into equal cubes, then round the cubes. I don't need no
> >>>> steenkin' gizmos <vbg>
> >>>>
> >>>
> >>> <laugh> That "meat baller" *is* a gizmo. If you have one of those
> >>> tiny ice cream scoops, it's perfect for cocktail sized meatballs.
> >>
> >> One of my tiny ice cream scoops is the perfect size for some
> >> confections, and for other things, like filling deviled eggs. It is
> >> easy to use and everything is uniform in size.
> >>
> >
> > I fill deviled eggs from a baggie.
>
> I tried that a few times, but I always made such a mess. It is just
> me. :-(
>
>
> Becca

You are probably cutting too large of a hole. :-)

I made that mistake the first time I tried it and had the same problem.
Works well now for me by cutting maybe 1/4" MAX off of the bottom corner.
I usually cut less than that.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Gloria P wrote:
>
> Omelet wrote:
> > In article >,
> > Mark Thorson > wrote:
> >
> >> you're free to express
> >> your creativity and depth of experience with fillers.
> >
> > I don't use fillers, nor do I care for them.
> >
> > When I eat meat, I want MEAT.
> >
> > What part of "meatballs" is so hard to understand? <g>
>
> Of course. Meatballs without some kind of binder/filler and spices
> are just round hamburgers.
>
> gloria p

"Spherical", as many hamburgers are "round" i.e. "cylindrical".

Omelet wrote:
> In article >,
> Becca > wrote:
>
>
>> Janet Wilder wrote:
>>
>>> I fill deviled eggs from a baggie.
>>>
>> I tried that a few times, but I always made such a mess. It is just
>> me. :-(
>>
>>
>> Becca
>>
>
> You are probably cutting too large of a hole. :-)
>
> I made that mistake the first time I tried it and had the same problem.
> Works well now for me by cutting maybe 1/4" MAX off of the bottom corner.
> I usually cut less than that.
>

What I am thinkin is, the filling for deviled eggs is too thick. I have
no problem squeezing cake frosting through a tiny whole in a baggie, but
I could not get it to work for deviled eggs.


Becca

On Aug 23, 11:24 pm, Omelet > wrote:
> In article >,
>
>
>
> Becca > wrote:
> > sf wrote:
> > > On Sun, 23 Aug 2009 12:58:28 -0500, Janet Wilder
> > > > wrote:
>
> > >> I have a meat baller like that that has to be close to 40 years old.
> > >> It's not shiny. I use it for meatball and spaghetti-sized meatballs.
> > >> It's perfect.
>
> > >> For cocktail-sized meatballs, I pat the meat into a rectangle and cut it
> > >> into equal cubes, then round the cubes. I don't need no steenkin' gizmos
> > >> <vbg>
>
> > > <laugh> That "meat baller" *is* a gizmo. If you have one of those
> > > tiny ice cream scoops, it's perfect for cocktail sized meatballs.
>
> > One of my tiny ice cream scoops is the perfect size for some
> > confections, and for other things, like filling deviled eggs. It is
> > easy to use and everything is uniform in size.
>
> > Becca
>
> Easiest way to fill deviled eggs is to put the filling into a small
> ziplock, cut off one corner of the bag and use it like a pastry cone.
> :-) Just gently squeeze the filling into the eggs out of the corner of
> the bag.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down."
> --Steve Rothstein
>
>
> Subscribe:

I use my pastry bag - I don't mind washing it. I can use a fancy tip.

N.

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > Becca > wrote:
> >
> >
> >> Janet Wilder wrote:
> >>
> >>> I fill deviled eggs from a baggie.
> >>>
> >> I tried that a few times, but I always made such a mess. It is just
> >> me. :-(
> >>
> >>
> >> Becca
> >>
> >
> > You are probably cutting too large of a hole. :-)
> >
> > I made that mistake the first time I tried it and had the same problem.
> > Works well now for me by cutting maybe 1/4" MAX off of the bottom corner.
> > I usually cut less than that.
> >
>
> What I am thinkin is, the filling for deviled eggs is too thick. I have
> no problem squeezing cake frosting through a tiny whole in a baggie, but
> I could not get it to work for deviled eggs.
>
>
> Becca

Hm, possible. What is your (approximate) recipe please? I rarely
actually measure ingredients for deviled eggs, but I have somewhat of an
idea.

Mine is (per 1 dozen yolks) approx. 1/4 cup mayo, 3 ro 4 tbs. mustard, 1
tbs. ketchup, a drizzle of worcestershire sauce, 3 to 4 tbs. pickle
relish, 1 tbs. dill weed, 1 tsp. salt free lemon pepper.

I may also just use the mayo, mustard and ketchup and leave out the rest
depending on my mood. :-)

Sprinkle the filled eggs with a little paprika for color and extra
flavor. I may use lemon pepper instead.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article
>,
Nancy2 > wrote:

> > Easiest way to fill deviled eggs is to put the filling into a small
> > ziplock, cut off one corner of the bag and use it like a pastry cone.
> > :-) Just gently squeeze the filling into the eggs out of the corner of
> > the bag.
>
> I use my pastry bag - I don't mind washing it. I can use a fancy tip.
>
> N.

I recently purchased a pastry syringe from Pampered Chef.

It's still in the box. <g>

I bought it specifically for deviled eggs too!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> Janet Wilder > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Janet Wilder > wrote:
>>>
>>>> Omelet wrote:
>>>>
>>>>> I so totally agree. :-)
>>>>>
>>>>> Where 'bouts in Tehas do you live Janet?
>>>> Harlingen area. About 4 miles from the Rio Grande and Mexico.
>>> Darn! A tad bit distant for a day trip. <g>
>>>
>>> I live in the San Marcos area.
>> Where the outlet stores are. We went through about 2 months ago when we
>> went up to DFW to take in a couple of NY Yankees vs. Texas Rangers
>> games. Could not believe how built up the entire I-35 corridor is getting.
>
> Been here 26 years so I know exactly what you mean!
> I did parking enforcement at the Outlet Malls on Saturday.
> It was a madhouse.
>
>> We might be coming up to San Antonio in a month or so. A friend will be
>> coming through and we thought we'd take Mickey Charles and drive up and
>> stay overnight. It's less than 4 hours to San Antonio from here. That's
>> close-by in Texas terms.
>
> Yes it is!
>
>> You are welcome if you want to visit and stay overnight. Expecially when
>> it gets cold up there. :-)
>
> Thanks. :-) I may take you up on it sometime. I'll bring food. <g>

Just email me. This one is good.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Nancy2 wrote:

> I use my pastry bag - I don't mind washing it. I can use a fancy tip.
>

I can stick a pastry tip in the baggie. Try it, you don't have to wash
the baggie.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Omelet wrote:

> I recently purchased a pastry syringe from Pampered Chef.
>
> It's still in the box. <g>
>
> I bought it specifically for deviled eggs too!

What would one inject pastry with? Is it for filling cream puffs? I
can't imagine what else it would be for.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article >,
Janet Wilder > wrote:

> Omelet wrote:
>
> > I recently purchased a pastry syringe from Pampered Chef.
> >
> > It's still in the box. <g>
> >
> > I bought it specifically for deviled eggs too!
>
> What would one inject pastry with? Is it for filling cream puffs? I
> can't imagine what else it would be for.

No no no... It's for extruding! It has all the same decorating tips as
a pastry bag. It's just easier to use with a plunger rather than
squeezing a bag. Supposed to be easier on the hands.

As for injecting pastry, yes. Filling cream puffs, eclairs or other
pastries with whipped cream or custard.

I'm running out of time right now and need to go take a shower and get
to work. I'll post a pic. ;-)

Cheers!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sun, 23 Aug 2009 13:40:04 -0700, Mark Thorson wrote:

> Sqwertz wrote:
>>
>> On Sat, 22 Aug 2009 18:56:22 -0700, Mark Thorson wrote:
>>
>>> Sqwertz wrote:
>>>>
>>>> On Sat, 22 Aug 2009 14:15:56 -0700, Mark Thorson wrote:
>>>>
>>>>> Does anyone know how meatballs are made
>>>>> commercially, like the ones that come frozen
>>>>> in big bags?
>>>>
>>>> <http://www.alibaba.com/product-gs/218236101/Meat_Ball_maker_meat_ball_machine/showimage.html>
>>>>
>>>> Here's one that does 150 meatballs a minute:
>>>> <http://www.made-in-china.com/showroom/shlhuxin1998/product-detailvqNQYPTCApcF/China-Meatball-Machine.html>
>>>
>>> Neither explains how the meat is turned into balls.
>>> That's the interesting part.
>>
>> Think of them as short hot dogs.
>
> But if you extrude them as cylinders, somethings got to
> sphericalize them. Maybe they're tumbled or something,
> but if so, that's probably a separate machine.
>
> Hot dogs are extruded in a casing, which is removed
> after cooking. The tension of the casing makes the
> ends of the hot dogs sort of rounded, but also wrinkled.
> If you extruded very short hot dogs, I don't think
> they'd make very spherical meatballs. I'd be surprised
> if meatballs were actually extruded into a casing.

I think you need to worry about something else.

-sw

"Mark Thorson" > wrote in message
...
> Sqwertz wrote:
>>
>> On Sat, 22 Aug 2009 18:56:22 -0700, Mark Thorson wrote:
>>
>> > Sqwertz wrote:
>> >>
>> >> On Sat, 22 Aug 2009 14:15:56 -0700, Mark Thorson wrote:
>> >>
>> >>> Does anyone know how meatballs are made
>> >>> commercially, like the ones that come frozen
>> >>> in big bags?
>> >>
>> >> <http://www.alibaba.com/product-gs/218236101/Meat_Ball_maker_meat_ball_machine/showimage.html>
>> >>
>> >> Here's one that does 150 meatballs a minute:
>> >> <http://www.made-in-china.com/showroom/shlhuxin1998/product-detailvqNQYPTCApcF/China-Meatball-Machine.html>
>> >
>> > Neither explains how the meat is turned into balls.
>> > That's the interesting part.
>>
>> Think of them as short hot dogs.
>
> But if you extrude them as cylinders, somethings got to
> sphericalize them. Maybe they're tumbled or something,
> but if so, that's probably a separate machine.
>
> Hot dogs are extruded in a casing, which is removed
> after cooking. The tension of the casing makes the
> ends of the hot dogs sort of rounded, but also wrinkled.
> If you extruded very short hot dogs, I don't think
> they'd make very spherical meatballs. I'd be surprised
> if meatballs were actually extruded into a casing.

Google "dough divider" and/or "dough rounder or rounder table". Then
mentally substitute meatball mixture for dough and you'll get the idea.

Janet Wilder wrote:
> Nancy2 wrote:
>
>> I use my pastry bag - I don't mind washing it. I can use a fancy tip.
>>
>
> I can stick a pastry tip in the baggie. Try it, you don't have to
> wash the baggie.

Janet, I also use pastry tips on baggies. Mine has a little ring that
screws on over the tip, I think it works out great. If I was making
meringues I would use the pastry bag, but for something small and
simple, the cheap throw-away baggies work fine.


Becca

On Mon, 24 Aug 2009 09:05:26 -0700 (PDT), Nancy2 wrote:

> On Aug 22, 3:01*pm, sf > wrote:
>> On Sat, 22 Aug 2009 13:20:20 -0500, "modom (palindrome guy)"
>>
>> > wrote:
>>>http://www.bestofasseenontv.com/meat...allmagic1.html
>>
>>>Alas, it's out of stock.
>>
>> Actually, that's not a bad idea. *I've never thought about squashing
>> the ground meat flat and cutting it into same sized cubes before
>> rolling into balls. *I've used an ice cream scoop and even have what
>> was sold as a meat baller... but I like using my hands. *So if I
>> remember this trick the next time I make meatballs (can't even
>> remember the last time I made them), I'll try it.
>>
>> --
>> I love cooking with wine.
>> Sometimes I even put it in the food.
>
> You didn't read my posts last year about square meat"balls"? Tsk.
> I've been a long-time proponent - moosh the mixture into a loaf pan,
> to a depth of about 1 1/2 inches - turn out, cut into cubes, separate
> and brown in a very hot oven on a broiler pan (450-475). Very little
> splatter, you don't need to turn them, it works great.
>
> N.

i saved your method, nancy, but haven't tried it yet. even round meatballs
are pretty rare in my household.

your pal,
blake

In article >,
Janet Wilder > wrote:

> Omelet wrote:
>
> > I recently purchased a pastry syringe from Pampered Chef.
> >
> > It's still in the box. <g>
> >
> > I bought it specifically for deviled eggs too!
>
> What would one inject pastry with? Is it for filling cream puffs? I
> can't imagine what else it would be for.

Here is the specific item (from the Pampered Chef website):

<http://www.pamperedchef.com/our_prod...sp?productId=4
075&categoryCode=BK>

Or:

<http://tinyurl.com/3bf926>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Becca > wrote:

> Janet Wilder wrote:
> > Nancy2 wrote:
> >
> >> I use my pastry bag - I don't mind washing it. I can use a fancy tip.
> >>
> >
> > I can stick a pastry tip in the baggie. Try it, you don't have to
> > wash the baggie.
>
> Janet, I also use pastry tips on baggies. Mine has a little ring that
> screws on over the tip, I think it works out great. If I was making
> meringues I would use the pastry bag, but for something small and
> simple, the cheap throw-away baggies work fine.
>
>
> Becca

I'm going to have to look for screw on pastry tips.
That's an awesome idea. :-)

Basically, disposable pastry bags...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote in message
news
> In article >,
> Becca > wrote:
>
>> Janet Wilder wrote:
>> > Nancy2 wrote:
>> >
>> >> I use my pastry bag - I don't mind washing it. I can use a fancy tip.
>> >>
>> >
>> > I can stick a pastry tip in the baggie. Try it, you don't have to
>> > wash the baggie.
>>
>> Janet, I also use pastry tips on baggies. Mine has a little ring that
>> screws on over the tip, I think it works out great. If I was making
>> meringues I would use the pastry bag, but for something small and
>> simple, the cheap throw-away baggies work fine.
>>
>>
>> Becca
>
> I'm going to have to look for screw on pastry tips.
> That's an awesome idea. :-)
>
> Basically, disposable pastry bags...


The "Good Cooks" brand markets plastic ones. Package comes with +/- 6 tips
and the holders and a plastic pastry bag. I've yet to use the pastry bag,
using instead plastic bags.

In article >,
"Paco" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Becca > wrote:
> >
> >> Janet Wilder wrote:
> >> > Nancy2 wrote:
> >> >
> >> >> I use my pastry bag - I don't mind washing it. I can use a fancy tip.
> >> >>
> >> >
> >> > I can stick a pastry tip in the baggie. Try it, you don't have to
> >> > wash the baggie.
> >>
> >> Janet, I also use pastry tips on baggies. Mine has a little ring that
> >> screws on over the tip, I think it works out great. If I was making
> >> meringues I would use the pastry bag, but for something small and
> >> simple, the cheap throw-away baggies work fine.
> >>
> >>
> >> Becca
> >
> > I'm going to have to look for screw on pastry tips.
> > That's an awesome idea. :-)
> >
> > Basically, disposable pastry bags...
>
>
> The "Good Cooks" brand markets plastic ones. Package comes with +/- 6 tips
> and the holders and a plastic pastry bag. I've yet to use the pastry bag,
> using instead plastic bags.

Thanks for the tip!

(pun intended <g>)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Omelet wrote:

> I'm going to have to look for screw on pastry tips.
> That's an awesome idea. :-)
>
> Basically, disposable pastry bags...

Yes, but cheaper.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Paco wrote:
>
>
> "Omelet" > wrote in message
> news
>> In article >,
>> Becca > wrote:
>>
>>> Janet Wilder wrote:
>>> > Nancy2 wrote:
>>> >
>>> >> I use my pastry bag - I don't mind washing it. I can use a fancy
>>> tip.
>>> >>
>>> >
>>> > I can stick a pastry tip in the baggie. Try it, you don't have to
>>> > wash the baggie.
>>>
>>> Janet, I also use pastry tips on baggies. Mine has a little ring that
>>> screws on over the tip, I think it works out great. If I was making
>>> meringues I would use the pastry bag, but for something small and
>>> simple, the cheap throw-away baggies work fine.
>>>
>>>
>>> Becca
>>
>> I'm going to have to look for screw on pastry tips.
>> That's an awesome idea. :-)
>>
>> Basically, disposable pastry bags...
>
>
> The "Good Cooks" brand markets plastic ones. Package comes with +/- 6
> tips and the holders and a plastic pastry bag. I've yet to use the
> pastry bag, using instead plastic bags.

Mine is branded "Chef Style" It was a few dollars on the rack in the
grocery store. I use the tips with the crew on collar in plastic
sandwich bags. The sandwich bags are thinner and I find them easier to
squeeze than zip lock bags. They are also very cheap in the dollar
store. I keep them around for handling hot peppers and they are the
perfect size for Poodle poop when we are taking Mickey Charles for a walk

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article >,
Janet Wilder > wrote:

> Omelet wrote:
>
> > I'm going to have to look for screw on pastry tips.
> > That's an awesome idea. :-)
> >
> > Basically, disposable pastry bags...
>
> Yes, but cheaper.

Found some this morning in the kitchen gadget section.
I can simply stick the tips into the corner of a ziplock now and save
the pastry cone for a real project someday...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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