Company's coming and I already had the kitchen clean. Didn't want grease
spattering. I looked around a little with the recipe books and found in
Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
Discoveries: The neat little scooper tool that was meant for cookie
dough worked great. I don't think the ingredients mattered but the trick
was:
'place in greased pan and bake at 375° for 30 minutes *covered*'
I had not wanted a greasy mess to clean up and covered in the oven
worked great. The jelly roll pan was a good choice and next time I'll line
it with foil and not even have that pan to wash. Polly

Polly wrote:

> Company's coming and I already had the kitchen clean. Didn't want grease
> spattering. I looked around a little with the recipe books and found in
> Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
> Discoveries: The neat little scooper tool that was meant for cookie
> dough worked great. I don't think the ingredients mattered but the trick
> was:
> 'place in greased pan and bake at 375° for 30 minutes *covered*'
> I had not wanted a greasy mess to clean up and covered in the oven
> worked great. The jelly roll pan was a good choice and next time I'll
> line it with foil and not even have that pan to wash. Polly

You can also make (somewhat misshapen) meatballs in a mini-muffin tin.

Bob

"Bob Terwilliger" <> wrote in message

> Polly wrote:
>
>> Company's coming and I already had the kitchen clean. Didn't want grease
>> spattering. I looked around a little with the recipe books and found in
>> Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
>> Discoveries: The neat little scooper tool that was meant for cookie
>> dough worked great. I don't think the ingredients mattered but the
>> trick was:
>> 'place in greased pan and bake at 375° for 30 minutes *covered*'
>> I had not wanted a greasy mess to clean up and covered in the oven
>> worked great. The jelly roll pan was a good choice and next time I'll
>> line it with foil and not even have that pan to wash. Polly
>
> You can also make (somewhat misshapen) meatballs in a mini-muffin tin.
>
> Bob

Good idea, Bob. I love those little muffin tins. Since I don't fry if I
can find another way, I've found they're great too for hushpuppies. Polly


>
>
>

On Sat, 2 Jul 2011 23:19:14 -0500, "Polly Esther"
> wrote:

>Company's coming and I already had the kitchen clean. Didn't want grease
>spattering. I looked around a little with the recipe books and found in
>Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
> Discoveries: The neat little scooper tool that was meant for cookie
>dough worked great. I don't think the ingredients mattered but the trick
>was:
> 'place in greased pan and bake at 375° for 30 minutes *covered*'
> I had not wanted a greasy mess to clean up and covered in the oven
>worked great. The jelly roll pan was a good choice and next time I'll line
>it with foil and not even have that pan to wash. Polly

I don't cover them-- but I ran across that 'bake in the oven' trick a
couple years ago. [that one was little 'Swedish meatballs- 15
minutes @350, uncovered.] No more broken meatballs. [I like
*meat*- not 'binder'- balls.<g>] No mess. I usually use an
aluminum 1/2 sheet pan & it wipes right out- sometimes into the pot--
sometimes for gravy later.

Jim

In article >,
"Polly Esther" > wrote:

> Company's coming and I already had the kitchen clean. Didn't want grease
> spattering. I looked around a little with the recipe books and found in
> Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
> Discoveries: The neat little scooper tool

I think they're called portioners.

> that was meant for cookie dough

or muffin batter or mashed potatoes or meatballs or sloppy joes.

> 'place in greased pan and bake at 375° for 30 minutes *covered*'

Did they brown? Covered with what? Loose? Tight?

--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

In article m>,
"Bob Terwilliger" > wrote:
line it with foil and not even have that pan to wash. Polly
>
> You can also make (somewhat misshapen) meatballs in a mini-muffin tin.
>
> Bob

Grease would collect, though, no?
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

On 2011-07-03, Melba's Jammin' > wrote:

> I think they're called portioners.

Alton Brown calls them a "disher", but "portion scoop" is fine.
Either term will yield plenty or results on the web, although the
first term will give you a lotta French squeeze style scoops, while
the 2nd term gives almost all US ice cream style (thumb lever) scoops.
Is disher a French term? (shrug)

nb

"Melba's Jammin'" <> wrote in message ...
> In article <>,
> "Polly Esther" <> wrote:
>
>> Company's coming and I already had the kitchen clean. Didn't want grease
>> spattering. I looked around a little with the recipe books and found in
>> Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
>> Discoveries: The neat little scooper tool
>
> I think they're called portioners.
>
>> that was meant for cookie dough
>
> or muffin batter or mashed potatoes or meatballs or sloppy joes.
>
>> 'place in greased pan and bake at 375° for 30 minutes *covered*'
>
> Did they brown? Covered with what? Loose? Tight?
>
> --
> Barb,
> The latest jammin'; http://web.me.com/barbschaller July 1, 2011

Cover loose or tight? Well. Not exactly. I found when I went to fit the
foil on the pan that the foil was just barely wide enough to reach - so -
the sides were tight but the ends were just laying there.
Yes indeed they did brown. And yes, the little muffin pans would collect /
hold grease so maybe we'll abandon that idea. Polly

Polly Esther wrote:
>
> Company's coming and I already had the kitchen clean. Didn't want grease
> spattering. I looked around a little with the recipe books and found in
> Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
> Discoveries: The neat little scooper tool that was meant for cookie
> dough worked great. I don't think the ingredients mattered but the trick
> was:
> 'place in greased pan and bake at 375° for 30 minutes *covered*'
> I had not wanted a greasy mess to clean up and covered in the oven
> worked great. The jelly roll pan was a good choice and next time I'll line
> it with foil and not even have that pan to wash. Polly

My standard routine for meatballs is to bake them elevated on a wire
mesh rack over a pan to allow the fat to render off while they bake,
rather than them festering in the fat and producing uneven browning.
Occasionally I will use an extra lean mix and simmer meatballs directly
in sauce.

On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
> wrote:

> I've found they're great too for hushpuppies

Please tell me more! I've never made or eaten them.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 3, 10:25*am, "Pete C." > wrote:
> Polly Esther wrote:
>
> > Company's coming and I already had the kitchen clean. Didn't want grease
> > spattering. *I looked around a little with the recipe books and found in
> > Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
> > * * Discoveries: *The neat little scooper tool that was meant for cookie
> > dough worked great. I don't *think the ingredients mattered *but the trick
> > was:
> > * * * * 'place in greased pan and bake at 375 for 30 minutes *covered*'
> > * * I had not wanted a greasy mess to clean up and covered in the oven
> > worked great. *The jelly roll pan was a good choice and next time I'll line
> > it with foil and not even have that pan to wash. *Polly
>
> My standard routine for meatballs is to bake them elevated on a wire
> mesh rack over a pan to allow the fat to render off while they bake,
> rather than them festering in the fat and producing uneven browning.
> Occasionally I will use an extra lean mix and simmer meatballs directly
> in sauce.

>
>
Aha, great minds think alike! No need have them swimming in their own
grease when this allows all that grease to drain away. And since
paper doesn't butter until it reaches 454 F. you _could_ line your
pan with some paper towels if you are afraid the grease might pop and
splatter.

On 7/3/2011 8:11 AM, Melba's Jammin' wrote:
> In aweb.com>,
> "Bob > wrote:
> line it with foil and not even have that pan to wash. Polly
>>
>> You can also make (somewhat misshapen) meatballs in a mini-muffin tin.
>>
>> Bob
>
> Grease would collect, though, no?

They would certainly fry! But drained on paper after cooked, I think
they have a nice outer crust.

On Jul 2, 11:24*pm, "Bob Terwilliger" >
wrote:
> Polly wrote:
> > Company's coming and I already had the kitchen clean. Didn't want grease
> > spattering. *I looked around a little with the recipe books and found in
> > Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
> > * *Discoveries: *The neat little scooper tool that was meant for cookie
> > dough worked great. I don't *think the ingredients mattered *but the trick
> > was:
> > * * * *'place in greased pan and bake at 375 for 30 minutes *covered*'
> > * *I had not wanted a greasy mess to clean up and covered in the oven
> > worked great. *The jelly roll pan was a good choice and next time I'll
> > line it with foil and not even have that pan to wash. *Polly
>
> You can also make (somewhat misshapen) meatballs in a mini-muffin tin.
>
> Bob

Like mini meat loaves! ;-)

John Kuthe...

"Polly Esther" wrote:
>"Bob Terwilliger"
>> Polly wrote:
>>
>>> Company's coming and I already had the kitchen clean. Didn't want grease
>>> spattering. I looked around a little with the recipe books and found in
>>> Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
>>> Discoveries: The neat little scooper tool that was meant for cookie
>>> dough worked great. I don't think the ingredients mattered but the
>>> trick was:
>>> 'place in greased pan and bake at 375° for 30 minutes *covered*'
>>> I had not wanted a greasy mess to clean up and covered in the oven
>>> worked great. The jelly roll pan was a good choice and next time I'll
>>> line it with foil and not even have that pan to wash. Polly
>>
>> You can also make (somewhat misshapen) meatballs in a mini-muffin tin.
>
>I love those little muffin tins. Since I don't fry if I
>can find another way.

Muffin tins, especially those minis, are more laborious to clean than
a skillet/roasting pan... and with muffin tins if you intend to make
sauce you lose the fond. Jumbo muffin tins are good for making meat
loaf if one likes more surface crust, but all those cavities are more
difficult to clean than one pan... that's why so many bakeries make
muffins in those paper liners, to simplify clean up, of course then
they're not muffins, those are cup cakes. Muffins have to have crust
over their entirety, not peeled off with the paper. The easiest way to
form meatballs is with your own wet hands, the best tools are at the
ends of your arms. A normal person doesn't need any kind of tool
other than their hands to measure meat balls, even a blind person can
make consistantly sized meatballs by hand... any normal five year old
can make meatballs by hand faster and better than you can with a
scoop. Bake them in a roasting pan and then deglaze for your sauce.
And meatball making is not pharmacy, meatballs don't have to be +/-
5gms, or even perfectly round... plated with pasta and covered with
sauce, popped in your mouth you couldn't tell a meatball from a
testicle... ouch, watch those teeth, Polly! LOL

good tip
"Polly Esther" > wrote in message
...
> Company's coming and I already had the kitchen clean. Didn't want grease
> spattering. I looked around a little with the recipe books and found in
> Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
> Discoveries: The neat little scooper tool that was meant for cookie
> dough worked great. I don't think the ingredients mattered but the trick
> was:
> 'place in greased pan and bake at 375° for 30 minutes *covered*'
> I had not wanted a greasy mess to clean up and covered in the oven
> worked great. The jelly roll pan was a good choice and next time I'll
> line it with foil and not even have that pan to wash. Polly
>

"Polly Esther" wrote:
>
>>Company's coming and I already had the kitchen clean. Didn't want grease
>>spattering. I looked around a little with the recipe books and found in
>>Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
>> Discoveries: The neat little scooper tool that was meant for cookie
>>dough worked great. I don't think the ingredients mattered but the trick
>>was: 'place in greased pan and bake at 375° for 30 minutes *covered*'
>>I had not wanted a greasy mess to clean up and covered in the oven
>>worked great.

Anyone who covers them may as well simply toss them into the pot of
sauce raw to cook, because either way they won't brown.

On Sun, 03 Jul 2011 10:25:02 -0500, "Pete C." >
wrote:

>
>Polly Esther wrote:
>>
>> Company's coming and I already had the kitchen clean. Didn't want grease
>> spattering. I looked around a little with the recipe books and found in
>> Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
>> Discoveries: The neat little scooper tool that was meant for cookie
>> dough worked great. I don't think the ingredients mattered but the trick
>> was:
>> 'place in greased pan and bake at 375° for 30 minutes *covered*'
>> I had not wanted a greasy mess to clean up and covered in the oven
>> worked great. The jelly roll pan was a good choice and next time I'll line
>> it with foil and not even have that pan to wash. Polly
>
>My standard routine for meatballs is to bake them elevated on a wire
>mesh rack over a pan to allow the fat to render off while they bake,
>rather than them festering in the fat and producing uneven browning.


I set an end of the roasting pan on a flattened tin can, just need to
elevate one end a quarter inch, all the grease runs down hill. But if
you grind your own meat there won't be enough fat to worry about.

"sf" <> wrote >
On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
> wrote:
>
>> I've found they're great too for hushpuppies
>
> Please tell me more! I've never made or eaten them.
>
Not me. No siree. How to make hushpuppies is one of those "and that's when
the fight started" sort of questions. Polly

Brooklyn1 wrote:
>
> On Sun, 03 Jul 2011 10:25:02 -0500, "Pete C." >
> wrote:
>
> >
> >Polly Esther wrote:
> >>
> >> Company's coming and I already had the kitchen clean. Didn't want grease
> >> spattering. I looked around a little with the recipe books and found in
> >> Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
> >> Discoveries: The neat little scooper tool that was meant for cookie
> >> dough worked great. I don't think the ingredients mattered but the trick
> >> was:
> >> 'place in greased pan and bake at 375° for 30 minutes *covered*'
> >> I had not wanted a greasy mess to clean up and covered in the oven
> >> worked great. The jelly roll pan was a good choice and next time I'll line
> >> it with foil and not even have that pan to wash. Polly
> >
> >My standard routine for meatballs is to bake them elevated on a wire
> >mesh rack over a pan to allow the fat to render off while they bake,
> >rather than them festering in the fat and producing uneven browning.
>
> I set an end of the roasting pan on a flattened tin can, just need to
> elevate one end a quarter inch, all the grease runs down hill. But if
> you grind your own meat there won't be enough fat to worry about.

I usually grind fresh, but not 100% of the time, so the rack has just
become the standard method.

On Sun, 3 Jul 2011 21:02:40 -0500, "Polly Esther"
> wrote:

>
> "sf" <> wrote >
> On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
> > wrote:
> >
> >> I've found they're great too for hushpuppies
> >
> > Please tell me more! I've never made or eaten them.
> >
> Not me. No siree. How to make hushpuppies is one of those "and that's when
> the fight started" sort of questions. Polly

You won't even tell me how high you fill the cup? Can you tell me
what do you serve them with?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 03 Jul 2011 19:49:47 -0700, sf > wrote:

>On Sun, 3 Jul 2011 21:02:40 -0500, "Polly Esther"
> wrote:
>
>>
>> "sf" <> wrote >
>> On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>> > wrote:
>> >
>> >> I've found they're great too for hushpuppies
>> >
>> > Please tell me more! I've never made or eaten them.
>> >
>> Not me. No siree. How to make hushpuppies is one of those "and that's when
>> the fight started" sort of questions. Polly
>
>You won't even tell me how high you fill the cup? Can you tell me
>what do you serve them with?

Hushpuppies are literally dog food, a kind of junk food dog biscuit,
cheap ingredients made into a heavy dough, formed into a kind of
croquette shape and deep fried... used to keep the family dog from
begging at the table... or used to fill the bellies of po' trailer
trash. I can't imagine anyone purposely makes those sinkers to
accompany decent food.

"sf" <> wrote
> On Sun, 3 Jul 2011 21:02:40 -0500, "Polly Esther"
> wrote:
>
>>
>> "sf" <> wrote >
>> On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>> > wrote:
>> >
>> >> I've found they're great too for hushpuppies
>> >
>> > Please tell me more! I've never made or eaten them.
>> >
>> Not me. No siree. How to make hushpuppies is one of those "and that's
>> when
>> the fight started" sort of questions. Polly
>
> You won't even tell me how high you fill the cup? Can you tell me
> what do you serve them with?
>
Just generally describing them, hushpuppies are sort of fried balls of
cornbread. Always served with seafood here on the Gulf Coast. Except, of
course, we had them in Colorado and other parts
West. I reckon it depends on whether the fish are biting. No. That's not
the limit; they're also served with speckled butter beans, purple hull peas
and okra.
The 'legend' is that the fishermen or hunters would fry up some and toss
them to the dogs and yell 'Hush puppy'.
Folks argue about whether they Must be made with white or yellow
cornmeal, whether flour is added, whether they must be deep fried, shallow
or baked. Then there's whether Tabasco, jalapenos or minced bell pepper are
essential ingredients. Sometimes we encounter a Yankee chef who adds sugar
and makes them heavy like pound cake. And that's when the fight started.
Polly

you left out, white or green onion, Lee, lol
"Polly Esther" > wrote in message
...
>
> "sf" <> wrote
>> On Sun, 3 Jul 2011 21:02:40 -0500, "Polly Esther"
>> wrote:
>>
>>>
>>> "sf" <> wrote >
>>> On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>>> > wrote:
>>> >
>>> >> I've found they're great too for hushpuppies
>>> >
>>> > Please tell me more! I've never made or eaten them.
>>> >
>>> Not me. No siree. How to make hushpuppies is one of those "and that's
>>> when
>>> the fight started" sort of questions. Polly
>>
>> You won't even tell me how high you fill the cup? Can you tell me
>> what do you serve them with?
>>
> Just generally describing them, hushpuppies are sort of fried balls of
> cornbread. Always served with seafood here on the Gulf Coast. Except, of
> course, we had them in Colorado and other parts
> West. I reckon it depends on whether the fish are biting. No. That's
> not the limit; they're also served with speckled butter beans, purple hull
> peas and okra.
> The 'legend' is that the fishermen or hunters would fry up some and
> toss them to the dogs and yell 'Hush puppy'.
> Folks argue about whether they Must be made with white or yellow
> cornmeal, whether flour is added, whether they must be deep fried, shallow
> or baked. Then there's whether Tabasco, jalapenos or minced bell pepper
> are essential ingredients. Sometimes we encounter a Yankee chef who adds
> sugar and makes them heavy like pound cake. And that's when the fight
> started. Polly
>

"sf" > wrote in message
...
> On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
> > wrote:
>
>> I've found they're great too for hushpuppies
>
> Please tell me more! I've never made or eaten them.

Whereas I don't even know what they are!!

"Jim Elbrecht" > wrote in message
...
> On Sat, 2 Jul 2011 23:19:14 -0500, "Polly Esther"
> > wrote:
>
>>Company's coming and I already had the kitchen clean. Didn't want grease
>>spattering. I looked around a little with the recipe books and found in
>>Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
>> Discoveries: The neat little scooper tool that was meant for cookie
>>dough worked great. I don't think the ingredients mattered but the trick
>>was:
>> 'place in greased pan and bake at 375° for 30 minutes *covered*'
>> I had not wanted a greasy mess to clean up and covered in the oven
>>worked great. The jelly roll pan was a good choice and next time I'll
>>line
>>it with foil and not even have that pan to wash. Polly
>
> I don't cover them-- but I ran across that 'bake in the oven' trick a
> couple years ago. [that one was little 'Swedish meatballs- 15
> minutes @350, uncovered.] No more broken meatballs. [I like
> *meat*- not 'binder'- balls.<g>] No mess. I usually use an
> aluminum 1/2 sheet pan & it wipes right out- sometimes into the pot--
> sometimes for gravy later.

I am quite a newby wrt meat balls and that is how I have been making them.
Actually I learned about them here and am improving as I go along What do
people use for binders?

"notbob" > wrote in message
...
> On 2011-07-03, Melba's Jammin' > wrote:
>
>> I think they're called portioners.
>
> Alton Brown calls them a "disher", but "portion scoop" is fine.
> Either term will yield plenty or results on the web, although the
> first term will give you a lotta French squeeze style scoops, while
> the 2nd term gives almost all US ice cream style (thumb lever) scoops.
> Is disher a French term? (shrug)

Don't know about that but I used to hear the term 'dishing it up/out'. Now,
that can have several meanings but it did used to be used about serving out
food.

On Jul 3, 10:14*pm, Brooklyn1 <Gravesend1> wrote:
> On Sun, 03 Jul 2011 19:49:47 -0700, sf > wrote:
> >On Sun, 3 Jul 2011 21:02:40 -0500, "Polly Esther"
> > wrote:
>
> >> "sf" <> wrote >
> >> *On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
> >> > wrote:
>
> >> >> I've found they're great too for hushpuppies
>
> >> > Please tell me more! *I've never made or eaten them.
>
> >> Not me. *No siree. *How to make hushpuppies is one of those "and that's when
> >> the fight started" sort of questions. *Polly
>
> >You won't even tell me how high you fill the cup? *Can you tell me
> >what do you serve them with?
>
> Hushpuppies are literally dog food, a kind of junk food dog biscuit,
> cheap ingredients made into a heavy dough, formed into a kind of
> croquette shape and deep fried... used to keep the family dog from
> begging at the table... or used to fill the bellies of po' trailer
> trash. *I can't imagine anyone purposely makes those sinkers to
> accompany decent food.

I concur.

--Bryan

On Mon, 04 Jul 2011 04:51:27 -0500, Omelet >
wrote:

>In article >,
> "Ophelia" > wrote:
>
>> "Jim Elbrecht" > wrote in message
>> ...
>> > On Sat, 2 Jul 2011 23:19:14 -0500, "Polly Esther"
>> > > wrote:
>> >
>> >>Company's coming and I already had the kitchen clean. Didn't want grease
>> >>spattering. I looked around a little with the recipe books and found in
>> >>Party Foods and Appetizers by Gwen McKee a way to cook them with no mess.
>> >> Discoveries: The neat little scooper tool that was meant for cookie
>> >>dough worked great. I don't think the ingredients mattered but the trick
>> >>was:
>> >> 'place in greased pan and bake at 375° for 30 minutes *covered*'
>> >> I had not wanted a greasy mess to clean up and covered in the oven
>> >>worked great. The jelly roll pan was a good choice and next time I'll
>> >>line
>> >>it with foil and not even have that pan to wash. Polly
>> >
>> > I don't cover them-- but I ran across that 'bake in the oven' trick a
>> > couple years ago. [that one was little 'Swedish meatballs- 15
>> > minutes @350, uncovered.] No more broken meatballs. [I like
>> > *meat*- not 'binder'- balls.<g>] No mess. I usually use an
>> > aluminum 1/2 sheet pan & it wipes right out- sometimes into the pot--
>> > sometimes for gravy later.
>>
>> I am quite a newby wrt meat balls and that is how I have been making them.
>> Actually I learned about them here and am improving as I go along What do
>> people use for binders?
>
>I use egg.

And seeded rye bread crumbs.

In article >,
says...
>
> "sf" <> wrote
> > On Sun, 3 Jul 2011 21:02:40 -0500, "Polly Esther"
> > wrote:
> >
> >>
> >> "sf" <> wrote >
> >> On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
> >> > wrote:
> >> >
> >> >> I've found they're great too for hushpuppies
> >> >
> >> > Please tell me more! I've never made or eaten them.
> >> >
> >> Not me. No siree. How to make hushpuppies is one of those "and that's
> >> when
> >> the fight started" sort of questions. Polly
> >
> > You won't even tell me how high you fill the cup? Can you tell me
> > what do you serve them with?
> >
> Just generally describing them, hushpuppies are sort of fried balls of
> cornbread. Always served with seafood here on the Gulf Coast. Except, of
> course, we had them in Colorado and other parts
> West. I reckon it depends on whether the fish are biting. No. That's not
> the limit; they're also served with speckled butter beans, purple hull peas
> and okra.
> The 'legend' is that the fishermen or hunters would fry up some and toss
> them to the dogs and yell 'Hush puppy'.
> Folks argue about whether they Must be made with white or yellow
> cornmeal, whether flour is added, whether they must be deep fried, shallow
> or baked. Then there's whether Tabasco, jalapenos or minced bell pepper are
> essential ingredients. Sometimes we encounter a Yankee chef who adds sugar
> and makes them heavy like pound cake. And that's when the fight started.

No, the fight started when there was one hush puppy and two hungry dogs.

In article >,
"Ophelia" > wrote:

> I am quite a newby wrt meat balls and that is how I have been making them.
> Actually I learned about them here and am improving as I go along What do
> people use for binders?

Now you're making me think about it, O. <grin> When I make Swedish
meat-a-balls, I buy a prepared mix from a Scandinavian market
(ingebretsens.com) in south Minneapolis. I add nothing. I don't think
it has any fillers in it. When I make meat-a-balls for anything else,
I season the meat with salt and pepper, minced onion. I use a meatball
maker (not a disher or portioner) rinsed with cold water between every
second and third meat-a-ball. This is it:
<http://www.etsy.com/listing/75412530...all-maker-alum
inum?ref=sr_gallery_10&ga_search_type=all&ga_inclu des%5B0%5D=tags&ga_sear
ch_query=horderves&ga_facet=> Works a treat. I usually nuke my
meatballs in a glass pie plate, putting the raw meatballs at the
perimeter of the dish. Two or three minutes does the trick. I don't
care if they brown or do not because they will always be served in a
sauce.

(And I don't much like meat-a-balls any more than I like meat loaf.)
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

In article >,
"Ophelia" > wrote:

> "sf" > wrote in message
> ...
> > On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
> > > wrote:
> >
> >> I've found they're great too for hushpuppies
> >
> > Please tell me more! I've never made or eaten them.
>
> Whereas I don't even know what they are!!
From the Epicurious.com food dictionary:

hushpuppy; hush puppy
This Southern specialty is a small cornmeal DUMPLING, flavored with
chopped scallions, deep-fried and served hot. Hushpuppies are a
traditional accompaniment for fried catfish. Their name is said to have
come from the fact that, to keep hungry dogs from begging for food while
the rest of the dinner was being prepared, cooks used to toss scraps of
the fried batter to the pets with the admonition, "Hush, puppy!"
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


Read More
http://www.epicurious.com/tools/food...=hush&submit.x
=0&submit.y=0&submit=submit#ixzz1R93hrclL
--
Barb,
The latest jammin'; http://web.me.com/barbschaller July 1, 2011

they are a relative of cornbread, a bit thinner batter, some bits can be
added, then spooned into balls and deep fried, usually served with fish,

at our summer family fish fry its fish of all kinds, hush puppies, onion
rings, french fries, really steak fries, deep fried pickles, deep fried
green beans. baked beans, cole slaw, potato salad, regular green beans,
seven layer salad, home made ice cream, and then a lot of other desserts.

Lee
"Ophelia" > wrote in message
...
>
>
> "sf" > wrote in message
> ...
>> On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>> > wrote:
>>
>>> I've found they're great too for hushpuppies
>>
>> Please tell me more! I've never made or eaten them.
>
> Whereas I don't even know what they are!!

"Omelet" > wrote in message
news
> In article >,
> "Ophelia" > wrote:
>
>> "Jim Elbrecht" > wrote in message
>> ...
>> > On Sat, 2 Jul 2011 23:19:14 -0500, "Polly Esther"
>> > > wrote:
>> >
>> >>Company's coming and I already had the kitchen clean. Didn't want
>> >>grease
>> >>spattering. I looked around a little with the recipe books and found
>> >>in
>> >>Party Foods and Appetizers by Gwen McKee a way to cook them with no
>> >>mess.
>> >> Discoveries: The neat little scooper tool that was meant for
>> >> cookie
>> >>dough worked great. I don't think the ingredients mattered but the
>> >>trick
>> >>was:
>> >> 'place in greased pan and bake at 375° for 30 minutes
>> >> *covered*'
>> >> I had not wanted a greasy mess to clean up and covered in the oven
>> >>worked great. The jelly roll pan was a good choice and next time I'll
>> >>line
>> >>it with foil and not even have that pan to wash. Polly
>> >
>> > I don't cover them-- but I ran across that 'bake in the oven' trick a
>> > couple years ago. [that one was little 'Swedish meatballs- 15
>> > minutes @350, uncovered.] No more broken meatballs. [I like
>> > *meat*- not 'binder'- balls.<g>] No mess. I usually use an
>> > aluminum 1/2 sheet pan & it wipes right out- sometimes into the pot--
>> > sometimes for gravy later.
>>
>> I am quite a newby wrt meat balls and that is how I have been making
>> them.
>> Actually I learned about them here and am improving as I go along What
>> do
>> people use for binders?
>
> I use egg.

Noted thanks.
Any others?

"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 04 Jul 2011 04:51:27 -0500, Omelet >
> wrote:
>
>>In article >,
>> "Ophelia" > wrote:
>>
>>> "Jim Elbrecht" > wrote in message
>>> ...
>>> > On Sat, 2 Jul 2011 23:19:14 -0500, "Polly Esther"
>>> > > wrote:
>>> >
>>> >>Company's coming and I already had the kitchen clean. Didn't want
>>> >>grease
>>> >>spattering. I looked around a little with the recipe books and found
>>> >>in
>>> >>Party Foods and Appetizers by Gwen McKee a way to cook them with no
>>> >>mess.
>>> >> Discoveries: The neat little scooper tool that was meant for
>>> >> cookie
>>> >>dough worked great. I don't think the ingredients mattered but the
>>> >>trick
>>> >>was:
>>> >> 'place in greased pan and bake at 375° for 30 minutes
>>> >> *covered*'
>>> >> I had not wanted a greasy mess to clean up and covered in the oven
>>> >>worked great. The jelly roll pan was a good choice and next time I'll
>>> >>line
>>> >>it with foil and not even have that pan to wash. Polly
>>> >
>>> > I don't cover them-- but I ran across that 'bake in the oven' trick a
>>> > couple years ago. [that one was little 'Swedish meatballs- 15
>>> > minutes @350, uncovered.] No more broken meatballs. [I like
>>> > *meat*- not 'binder'- balls.<g>] No mess. I usually use an
>>> > aluminum 1/2 sheet pan & it wipes right out- sometimes into the pot--
>>> > sometimes for gravy later.
>>>
>>> I am quite a newby wrt meat balls and that is how I have been making
>>> them.
>>> Actually I learned about them here and am improving as I go along
>>> What do
>>> people use for binders?
>>
>>I use egg.
>
> And seeded rye bread crumbs.

Thank you. I make my own bread and any ends I turn into breadcrumbs. I
have been using some of those and they seem to be ok.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> I am quite a newby wrt meat balls and that is how I have been making
>> them.
>> Actually I learned about them here and am improving as I go along What
>> do
>> people use for binders?
>
> Now you're making me think about it, O. <grin> When I make Swedish
> meat-a-balls, I buy a prepared mix from a Scandinavian market
> (ingebretsens.com) in south Minneapolis. I add nothing. I don't think
> it has any fillers in it. When I make meat-a-balls for anything else,
> I season the meat with salt and pepper, minced onion. I use a meatball
> maker (not a disher or portioner) rinsed with cold water between every
> second and third meat-a-ball. This is it:
> <http://www.etsy.com/listing/75412530...all-maker-alum
> inum?ref=sr_gallery_10&ga_search_type=all&ga_inclu des%5B0%5D=tags&ga_sear
> ch_query=horderves&ga_facet=> Works a treat. I usually nuke my
> meatballs in a glass pie plate, putting the raw meatballs at the
> perimeter of the dish. Two or three minutes does the trick. I don't
> care if they brown or do not because they will always be served in a
> sauce.
>
> (And I don't much like meat-a-balls any more than I like meat loaf.)

Thanks for that, Barb I must say I haven't made a meat loaf I like, but
that is probably because I don't know how to make them properly. We are not
too wild on meat balls - but they are getting a bit better, which made me
wonder how others made them A good sauce hides all)))

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "sf" > wrote in message
>> ...
>> > On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>> > > wrote:
>> >
>> >> I've found they're great too for hushpuppies
>> >
>> > Please tell me more! I've never made or eaten them.
>>
>> Whereas I don't even know what they are!!
> From the Epicurious.com food dictionary:
>
> hushpuppy; hush puppy
> This Southern specialty is a small cornmeal DUMPLING, flavored with
> chopped scallions, deep-fried and served hot. Hushpuppies are a
> traditional accompaniment for fried catfish. Their name is said to have
> come from the fact that, to keep hungry dogs from begging for food while
> the rest of the dinner was being prepared, cooks used to toss scraps of
> the fried batter to the pets with the admonition, "Hush, puppy!"
> © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
> LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
>
> Read More
> http://www.epicurious.com/tools/food...=hush&submit.x
> =0&submit.y=0&submit=submit#ixzz1R93hrclL

Um... thanks, Barb)

"Storrmmee" > wrote in message
...
> they are a relative of cornbread, a bit thinner batter, some bits can be
> added, then spooned into balls and deep fried, usually served with fish,
>
> at our summer family fish fry its fish of all kinds, hush puppies, onion
> rings, french fries, really steak fries, deep fried pickles, deep fried
> green beans. baked beans, cole slaw, potato salad, regular green beans,
> seven layer salad, home made ice cream, and then a lot of other desserts.
>
> Lee

OK thanks Cornbread is still a mystery to me


> "Ophelia" > wrote in message
> ...
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>>> > wrote:
>>>
>>>> I've found they're great too for hushpuppies
>>>
>>> Please tell me more! I've never made or eaten them.
>>
>> Whereas I don't even know what they are!!
>
>

On Mon, 4 Jul 2011 10:22:47 +0100, "Ophelia" >
wrote:

> I am quite a newby wrt meat balls and that is how I have been making them.
> Actually I learned about them here and am improving as I go along What do
> people use for binders?

I just use egg, because I don't want my meatballs to taste like
meatloaf... but I don't even use egg with Albondigas Soup meatballs
http://mexicanfood.about.com/od/boil...albondigas.htm

--

Today's mighty oak is just yesterday's nut that held its ground.

"Ophelia" > wrote in message
...
>
>
> "Brooklyn1" <Gravesend1> wrote in message
> ...
>> On Mon, 04 Jul 2011 04:51:27 -0500, Omelet >
>> wrote:
>>
>>>In article >,
>>> "Ophelia" > wrote:
>>>
>>>> "Jim Elbrecht" > wrote in message
>>>> ...
>>>> > On Sat, 2 Jul 2011 23:19:14 -0500, "Polly Esther"
>>>> > > wrote:
>>>> >
>>>> >>Company's coming and I already had the kitchen clean. Didn't want
>>>> >>grease
>>>> >>spattering. I looked around a little with the recipe books and found
>>>> >>in
>>>> >>Party Foods and Appetizers by Gwen McKee a way to cook them with no
>>>> >>mess.
>>>> >> Discoveries: The neat little scooper tool that was meant for
>>>> >> cookie
>>>> >>dough worked great. I don't think the ingredients mattered but the
>>>> >>trick
>>>> >>was:
>>>> >> 'place in greased pan and bake at 375° for 30 minutes
>>>> >> *covered*'
>>>> >> I had not wanted a greasy mess to clean up and covered in the
>>>> >> oven
>>>> >>worked great. The jelly roll pan was a good choice and next time
>>>> >>I'll
>>>> >>line
>>>> >>it with foil and not even have that pan to wash. Polly
>>>> >
>>>> > I don't cover them-- but I ran across that 'bake in the oven' trick a
>>>> > couple years ago. [that one was little 'Swedish meatballs- 15
>>>> > minutes @350, uncovered.] No more broken meatballs. [I like
>>>> > *meat*- not 'binder'- balls.<g>] No mess. I usually use an
>>>> > aluminum 1/2 sheet pan & it wipes right out- sometimes into the pot--
>>>> > sometimes for gravy later.
>>>>
>>>> I am quite a newby wrt meat balls and that is how I have been making
>>>> them.
>>>> Actually I learned about them here and am improving as I go along
>>>> What do
>>>> people use for binders?
>>>
>>>I use egg.
>>
>> And seeded rye bread crumbs.
>
> Thank you. I make my own bread and any ends I turn into breadcrumbs. I
> have been using some of those and they seem to be ok.

I ought to have added, I do make seeded rye bread...
>

well this is a relative, saltier, spicer and greaser, and is best eaten hot,
with a sauce of some sort, Lee
"Ophelia" > wrote in message
...
>
>
> "Storrmmee" > wrote in message
> ...
>> they are a relative of cornbread, a bit thinner batter, some bits can be
>> added, then spooned into balls and deep fried, usually served with fish,
>>
>> at our summer family fish fry its fish of all kinds, hush puppies, onion
>> rings, french fries, really steak fries, deep fried pickles, deep fried
>> green beans. baked beans, cole slaw, potato salad, regular green beans,
>> seven layer salad, home made ice cream, and then a lot of other
>> desserts.
>>
>> Lee
>
> OK thanks Cornbread is still a mystery to me
>
>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Sat, 2 Jul 2011 23:41:28 -0500, "Polly Esther"
>>>> > wrote:
>>>>
>>>>> I've found they're great too for hushpuppies
>>>>
>>>> Please tell me more! I've never made or eaten them.
>>>
>>> Whereas I don't even know what they are!!
>>
>>