http://www.bestofasseenontv.com/meat...allmagic1.html

Alas, it's out of stock.
--

modom

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.

"modom (palindrome guy)" > wrote in message
...
> http://www.bestofasseenontv.com/meat...allmagic1.html
>
> Alas, it's out of stock.
> --
>
> modom
The one that I saw demonstrated depended upon the thickness of the meat for
the size of the meatballs. The up-side-down container was like an ice cube
tray on the inside and therefore cut the meat into squares. You made
meatballs by rotating the box on the counter surface. Thicker meat produced
bigger meatballs
Janet

Janet Bostwick wrote:
>
> The one that I saw demonstrated depended upon the thickness of the meat for
> the size of the meatballs. The up-side-down container was like an ice cube
> tray on the inside and therefore cut the meat into squares. You made
> meatballs by rotating the box on the counter surface. Thicker meat produced
> bigger meatballs

Does anyone know how meatballs are made
commercially, like the ones that come frozen
in big bags?

> "modom (palindrome guy)" > wrote in message
> ...
>> http://www.bestofasseenontv.com/meat...allmagic1.html
>>
>> Alas, it's out of stock.

Quote from the web site:
(microwaved meatballs that are later added to sauteed with sauce over a hot
pan taste great!)

On Aug 22, 4:01*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.
>


Yeah - you could probably do pretty well with an 8 inch baking dish,
smush in yer meat mixture, bang it a few times on the counter to get
it out...use pastry scraper to cut......aw heck jus' use yer hands and
have fun and fewer tools to wash.

The gadget is just one more thing to use once, store for years, then
regret and relegate to the thrift shop pile. I saw a carload of em in
Big Lots and even there they didn't sell. I think they were 3 bux.

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.

"microwaved meatballs that are later added to sauteed with sauce
over a hot pan taste great!"

At least they could have hired an English speaker to proofread
their ads.

-sw

On Sat, 22 Aug 2009 13:01:15 -0700, 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.

Somebody here on RFC was promoting that idea 7 or 8 years ago.

-sw

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>


"Automatically enters the skin, enters the stuffing, core and
thickness may be adjusted
2) May produce different shapes: Circular (filling or not fish pill,
meat pill, tributepill, beef pill), volume shape (filling or not
sliver of volume, fancy steamed roll, thread volume)
3) Output: 140-180pcs/min "

(Where do they find these translators?)

The Chinese probably have the market cornered on these things
because of all the fish/meat ball products they produce.

-sw

On Sat, 22 Aug 2009 19:35:50 -0500, Sqwertz
> 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.
>
>"microwaved meatballs that are later added to sauteed with sauce
>over a hot pan taste great!"
>
>At least they could have hired an English speaker to proofread
>their ads.

Awww... I'm a fan of Engrish.
--

modom

On Sat, 22 Aug 2009 16:52:43 -0700 (PDT), Kalmia
> wrote:

>On Aug 22, 4:01*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.
>>
>
>
>Yeah - you could probably do pretty well with an 8 inch baking dish,
>smush in yer meat mixture, bang it a few times on the counter to get
>it out...use pastry scraper to cut......aw heck jus' use yer hands and
>have fun and fewer tools to wash.
>
>The gadget is just one more thing to use once, store for years, then
>regret and relegate to the thrift shop pile. I saw a carload of em in
>Big Lots and even there they didn't sell. I think they were 3 bux.

Ha! Good idea! I was thinking I'd flatten the meat on the surface
and cut it... like they showed, but your way is better. I like it! I
could cut some waxed paper or saran to line the pan which would mean
less banging to get the meat out. Hmmm. I should think of a reason
to make meatballs now.

--
I love cooking with wine.
Sometimes I even put it in the food.

modom (palindrome guy) wrote:
> http://www.bestofasseenontv.com/meat...allmagic1.html
>
> Alas, it's out of stock.
>


Look on Ebay for Meatball Magic, right now the high bid is $2.99 (plus
shipping).


Becca

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.

"sf" > wrote in message
...
I should think of a reason
> to make meatballs now.

Ok So let us have some favourite recipes

Anyone?

In article >,
"modom (palindrome guy)" > wrote:

> http://www.bestofasseenontv.com/meat...allmagic1.html
>
> Alas, it's out of stock.

Yeesh. Just use a measuring cup.

Or one of these is even easier:

<http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12060130>

I actually have one in the gadget drawer. Just have not used it for
awhile. Works well and is a LOT easier to clean than that would be. ;-)
--
Peace! Om

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


Subscribe:

In article >,
Mark Thorson > wrote:

> Janet Bostwick wrote:
> >
> > The one that I saw demonstrated depended upon the thickness of the meat for
> > the size of the meatballs. The up-side-down container was like an ice cube
> > tray on the inside and therefore cut the meat into squares. You made
> > meatballs by rotating the box on the counter surface. Thicker meat produced
> > bigger meatballs
>
> Does anyone know how meatballs are made
> commercially, like the ones that come frozen
> in big bags?

I have bought those in a pinch, but have you bothered to read the
ingredients?

Generally, I want my meatball ingredients to include "meat" and maybe a
few spices.

Anything else is meatloaf balls.
--
Peace! Om

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


Subscribe:

"l, not -l" > wrote in message
...
>
> On 23-Aug-2009, "Ophelia" > wrote:
>
>> "sf" > wrote in message
>> ...
>> I should think of a reason
>> > to make meatballs now.
>>
>> Ok So let us have some favourite recipes
>>
>> Anyone?
>
> I make meatballs to keep in the freezer for the occasional pasta dish or
> for
> meatball sandwiches. I make them in 2 ounce (before cooking) balls, using
> the following recipe, which I adapted from one found at
> southernfood.about.com , called EZ Italian Meatballs. I don't claim they
> are "the best ever" or "Italian"; however, they are easy to make, I like
> the
> taste and they freeze well. They are much better than any of the pre-made
> frozen variety that I have tried.

Excellent! Thank you for sharing!!


> My adaptation of http://southernfood.about.com/od/mea.../r/blbb628.htm
>
> * Exported from MasterCook *
>
> EZ Meatballs
>
> Recipe By :
> Serving Size : 7 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb ground round
> 1/2 cup bulgur (#3 cracked wheat)
> 1/3 cup water -- (more or less), enough to hydrate the
> bulgur
> 1/4 cup grated parmesan & Romano blend
> 1 small onion -- diced small
> 1 clove garlic -- minced
> 1 large egg
> salt
> pepper
>
> Mix all ingredients together. Don't add all of the water at one time.
> Mixture should be moist but not so that the meatballs fall apart.
>
> Shape 2 ounce meatballs pan bake in preheated 350F oven until outside is
> slightly brown on one side and then turn and brown the other side. About
> 40 minutes total.
>
> S(Internet Address):
> "http://southernfood.about.com/od/meatballs/r/blbb628.htm"
> Yield:
> "14 meatballs"
> - - - - - - - - - - - - - - - - - - -

Many thanks I am not sure where I would find the Bulgur. I take it that
is a filler. Would good breadcrumbs be a good alternative?

sf wrote:
> On Sat, 22 Aug 2009 16:52:43 -0700 (PDT), Kalmia
> > wrote:
>> Yeah - you could probably do pretty well with an 8 inch baking dish,
>> smush in yer meat mixture, bang it a few times on the counter to get
>> it out...use pastry scraper to cut......aw heck jus' use yer hands and
>> have fun and fewer tools to wash.
>>
>> The gadget is just one more thing to use once, store for years, then
>> regret and relegate to the thrift shop pile. I saw a carload of em in
>> Big Lots and even there they didn't sell. I think they were 3 bux.
>>
>
> Ha! Good idea! I was thinking I'd flatten the meat on the surface
> and cut it... like they showed, but your way is better. I like it! I
> could cut some waxed paper or saran to line the pan which would mean
> less banging to get the meat out. Hmmm. I should think of a reason
> to make meatballs now.

If you make meatballs often, it might be nice to have. I use an ice
cream scoop and that works for me.


Becca

"l, not -l" > wrote in message
...
>
> On 23-Aug-2009, "Ophelia" > wrote:
>
>> Many thanks I am not sure where I would find the Bulgur. I take it
>> that
>> is a filler. Would good breadcrumbs be a good alternative?
>
> Yes, the cracked wheat is filler and, in fact, is an alteration I made;
> the
> original recipe calls for Italian bread crumbs.
>
> Bulgur (cracked wheat #3) is readily available in grocery stores that
> specialize in "international" goods, health food stores and is often found
> in supermarket aisles with other items from Bob's Red Mill or Hodgson
> Mills
> grains.

Thank you I think Italian bread crumbs would be easier for me to find and
also I think I would enjoy those

Many thanks for the clarification!!

Ophelia wrote:
> "sf" > wrote in message
> ...
> I should think of a reason
>> to make meatballs now.
>
> Ok So let us have some favourite recipes
>
> Anyone?
>
>
I love this one:

http://simplyrecipes.com/recipes/mea..._tomato_sauce/

It's also one of my favorite blogs, Elise is a local gal, so her
seasonal stuff is my seasonal stuff.

TammyM

"TammyM" > wrote in message
...
>
> http://simplyrecipes.com/recipes/mea..._tomato_sauce/
>
> It's also one of my favorite blogs, Elise is a local gal, so her seasonal
> stuff is my seasonal stuff.

They sound wonderful) thank you!

l, not -l wrote:

> Bulgur (cracked wheat #3) is readily available in grocery stores that
> specialize in "international" goods, health food stores and is often found
> in supermarket aisles with other items from Bob's Red Mill or Hodgson
> Mills grains.

In the UK, I'd look for bulgur in groceries which catered to Middle Eastern
customers. I think its best-known use is in tabbouleh.

Bob

On Sun, 23 Aug 2009 09:27:09 -0500, Becca > wrote:

>sf wrote:
>> On Sat, 22 Aug 2009 16:52:43 -0700 (PDT), Kalmia
>> > wrote:
>>> Yeah - you could probably do pretty well with an 8 inch baking dish,
>>> smush in yer meat mixture, bang it a few times on the counter to get
>>> it out...use pastry scraper to cut......aw heck jus' use yer hands and
>>> have fun and fewer tools to wash.
>>>
>>> The gadget is just one more thing to use once, store for years, then
>>> regret and relegate to the thrift shop pile. I saw a carload of em in
>>> Big Lots and even there they didn't sell. I think they were 3 bux.
>>>
>>
>> Ha! Good idea! I was thinking I'd flatten the meat on the surface
>> and cut it... like they showed, but your way is better. I like it! I
>> could cut some waxed paper or saran to line the pan which would mean
>> less banging to get the meat out. Hmmm. I should think of a reason
>> to make meatballs now.
>
>If you make meatballs often, it might be nice to have. I use an ice
>cream scoop and that works for me.
>
I rarely make meatballs. The last time I made them was sometime last
year for albondigas soup.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 23 Aug 2009 04:42:27 -0500, Omelet >
wrote:

><http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12060130>

That's exactly what I have. I still like that "cut it into squares
first" idea.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
sf > wrote:

> >If you make meatballs often, it might be nice to have. I use an ice
> >cream scoop and that works for me.
> >
> I rarely make meatballs. The last time I made them was sometime last
> year for albondigas soup.

Aren't those generally a lot smaller tho' than ones made to be served
"Italian style"?
--
Peace! Om

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


Subscribe:

In article >,
sf > wrote:

> On Sun, 23 Aug 2009 04:42:27 -0500, Omelet >
> wrote:
>
> ><http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12060130>
>
> That's exactly what I have. I still like that "cut it into squares
> first" idea.

I do too. :-) As well as flattening it out into a square pan to start,
to make it easier.

I'm not too lazy to roll them by hand after cutting them into portions
like that.
--
Peace! Om

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


Subscribe:

sf wrote:
> On Sun, 23 Aug 2009 04:42:27 -0500, Omelet >
> wrote:
>
>> <http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12060130>
>
> That's exactly what I have. I still like that "cut it into squares
> first" idea.
>

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>

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

In article >,
Janet Wilder > wrote:

> sf wrote:
> > On Sun, 23 Aug 2009 04:42:27 -0500, Omelet >
> > wrote:
> >
> >> <http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12060130>
> >
> > That's exactly what I have. I still like that "cut it into squares
> > first" idea.
> >
>
> 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>

I so totally agree. :-)

Where 'bouts in Tehas do you live Janet?
--
Peace! Om

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


Subscribe:

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

On Sun, 23 Aug 2009 11:58:46 -0500, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> >If you make meatballs often, it might be nice to have. I use an ice
>> >cream scoop and that works for me.
>> >
>> I rarely make meatballs. The last time I made them was sometime last
>> year for albondigas soup.
>
>Aren't those generally a lot smaller tho' than ones made to be served
>"Italian style"?

I never eat them "italian style" - not in a sub or even with
spaghetti.

--
I love cooking with wine.
Sometimes I even put it in the food.

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.

--
I love cooking with wine.
Sometimes I even put it in the food.

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.
--
Peace! Om

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


Subscribe:

In article >,
sf > wrote:

> On Sun, 23 Aug 2009 11:58:46 -0500, Omelet >
> wrote:
>
> >In article >,
> > sf > wrote:
> >
> >> >If you make meatballs often, it might be nice to have. I use an ice
> >> >cream scoop and that works for me.
> >> >
> >> I rarely make meatballs. The last time I made them was sometime last
> >> year for albondigas soup.
> >
> >Aren't those generally a lot smaller tho' than ones made to be served
> >"Italian style"?
>
> I never eat them "italian style" - not in a sub or even with
> spaghetti.

Really! You poor deprived girl. ;-)
They really are very good that way, but I most often use chunks of
Italian sausage with those types of dishes.
--
Peace! Om

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


Subscribe:

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>
--
Peace! Om

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


Subscribe:

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.

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

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>

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

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.


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

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.

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.

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

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

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>
--
Peace! Om

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


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