Swedish meatballs last night, used Alton Brown's recipe and one other
as a guide. Used one whole egg vs two yolks and one small slice of
bread (round loaf, end piece next to the one that's all crust). My
beef was 90% lean and the pork was 95% lean, so soaking the bread
crumbs in milk was a help + I added somewhere between 1t and 1T of
olive oil to the mix to assure they'd brown. Loved the idea of mixing
everything in the mixer with the paddle. I baked them in the lower
third of my oven on convect for 10 minutes, finished by broiling for 5
more (they were small - I used the #70 disher to portion). Alton's
seasoning was good. Allspice is the flavor I was looking for. Don't
like nutmeg, so I used a few dashes of pumpkin pie seasoning because
although it contains nutmeg - the flavor is toned down by cinnamon etc
and it doesn't stand out. The finished flavor was fine, but I could
have used more. Next time, I'll stay with allspice and maybe add some
mace (if I have any). If I don't, I'll just use a larger dose of
allspice. My sauce was a mishmash of the last of the chicken stock,
milk, heavy cream and the last of a carton of light sour cream... with
sliced mushrooms.

Served it on a bed of wide noodles with a side salad that I made by
combining Trader Joe's "Sorrento" blend of salad greens with half a
box of their "Roasted Butternut Squash, Red Quinoa and Wheatberry
Salad, using the Honey Sesame Vinaigrette that's included with it.

Dinner was delicious and worthy of a repeat.


--

Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 07:34:52 -0800, sf > wrote:

>Swedish meatballs last night, used Alton Brown's recipe and one other
>as a guide. Used one whole egg vs two yolks and one small slice of
>bread (round loaf, end piece next to the one that's all crust). My
>beef was 90% lean and the pork was 95% lean, so soaking the bread
>crumbs in milk was a help + I added somewhere between 1t and 1T of
>olive oil to the mix to assure they'd brown. Loved the idea of mixing
>everything in the mixer with the paddle. I baked them in the lower
>third of my oven on convect for 10 minutes, finished by broiling for 5
>more (they were small - I used the #70 disher to portion). Alton's
>seasoning was good. Allspice is the flavor I was looking for. Don't
>like nutmeg, so I used a few dashes of pumpkin pie seasoning because
>although it contains nutmeg - the flavor is toned down by cinnamon etc
>and it doesn't stand out. The finished flavor was fine, but I could
>have used more. Next time, I'll stay with allspice and maybe add some
>mace (if I have any). If I don't, I'll just use a larger dose of
>allspice. My sauce was a mishmash of the last of the chicken stock,
>milk, heavy cream and the last of a carton of light sour cream... with
>sliced mushrooms.
>
>Served it on a bed of wide noodles with a side salad that I made by
>combining Trader Joe's "Sorrento" blend of salad greens with half a
>box of their "Roasted Butternut Squash, Red Quinoa and Wheatberry
>Salad, using the Honey Sesame Vinaigrette that's included with it.
>
>Dinner was delicious and worthy of a repeat.

Sounds good. I've been meaning to do some Swedish meatballs sometime
this winter. Trouble is I have so many on the 'do this winter' list.
My good friend used to invite us to dinner and she would make Swedish
meatballs.. The thing I loved about her sauce was that she would
season it with dill weed.
Janet US

On Thursday, February 27, 2014 11:28:15 AM UTC-5, Janet Bostwick wrote:
> On Thu, 27 Feb 2014 07:34:52 -0800, sf > wrote:
>
>
>
> >Swedish meatballs last night, used Alton Brown's recipe and one other
>
> >as a guide. Used one whole egg vs two yolks and one small slice of
>
> >bread (round loaf, end piece next to the one that's all crust). My
>
> >beef was 90% lean and the pork was 95% lean, so soaking the bread
>
> >crumbs in milk was a help + I added somewhere between 1t and 1T of
>
> >olive oil to the mix to assure they'd brown. Loved the idea of mixing
>
> >everything in the mixer with the paddle. I baked them in the lower
>
> >third of my oven on convect for 10 minutes, finished by broiling for 5
>
> >more (they were small - I used the #70 disher to portion). Alton's
>
> >seasoning was good. Allspice is the flavor I was looking for. Don't
>
> >like nutmeg, so I used a few dashes of pumpkin pie seasoning because
>
> >although it contains nutmeg - the flavor is toned down by cinnamon etc
>
> >and it doesn't stand out. The finished flavor was fine, but I could
>
> >have used more. Next time, I'll stay with allspice and maybe add some
>
> >mace (if I have any). If I don't, I'll just use a larger dose of
>
> >allspice. My sauce was a mishmash of the last of the chicken stock,
>
> >milk, heavy cream and the last of a carton of light sour cream... with
>
> >sliced mushrooms.
>
> >
>
> >Served it on a bed of wide noodles with a side salad that I made by
>
> >combining Trader Joe's "Sorrento" blend of salad greens with half a
>
> >box of their "Roasted Butternut Squash, Red Quinoa and Wheatberry
>
> >Salad, using the Honey Sesame Vinaigrette that's included with it.
>
> >
>
> >Dinner was delicious and worthy of a repeat.
>
>
>
> Sounds good. I've been meaning to do some Swedish meatballs sometime
>
> this winter. Trouble is I have so many on the 'do this winter' list.
>
> My good friend used to invite us to dinner and she would make Swedish
>
> meatballs.. The thing I loved about her sauce was that she would
>
> season it with dill weed.
>
> Janet US

A friend used to break up a bit of gingersnaps in her sauce. Not baaaaad.

On Thu, 27 Feb 2014 09:03:44 -0800 (PST), Kalmia
> wrote:

> A friend used to break up a bit of gingersnaps in her sauce. Not baaaaad.

That sounds German to me... sauerbraten?

Speaking of gingersnaps.... have you discovered Trader Joe's
gingersnaps with chunks of crystallized ginger in them? Holy
Crack-o-Molé, Batman! I bought them to make pie crust and ended up
eating them straight out of the box.


--

Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 09:19:51 -0800, sf > wrote:

>On Thu, 27 Feb 2014 09:03:44 -0800 (PST), Kalmia
> wrote:
>
>> A friend used to break up a bit of gingersnaps in her sauce. Not baaaaad.
>
>That sounds German to me... sauerbraten?
>
>Speaking of gingersnaps.... have you discovered Trader Joe's
>gingersnaps with chunks of crystallized ginger in them? Holy
>Crack-o-Molé, Batman! I bought them to make pie crust and ended up
>eating them straight out of the box.

I think I have a recipe for something like that around here somewhere.
A friend made us a plateful --WHOA!!! Addictive indeed.
Janet US

On Thu, 27 Feb 2014 10:34:51 -0700, Janet Bostwick
> wrote:

> On Thu, 27 Feb 2014 09:19:51 -0800, sf > wrote:
>
> >On Thu, 27 Feb 2014 09:03:44 -0800 (PST), Kalmia
> > wrote:
> >
> >> A friend used to break up a bit of gingersnaps in her sauce. Not baaaaad.
> >
> >That sounds German to me... sauerbraten?
> >
> >Speaking of gingersnaps.... have you discovered Trader Joe's
> >gingersnaps with chunks of crystallized ginger in them? Holy
> >Crack-o-Molé, Batman! I bought them to make pie crust and ended up
> >eating them straight out of the box.
>
> I think I have a recipe for something like that around here somewhere.
> A friend made us a plateful --WHOA!!! Addictive indeed.

Now you know what product to head straight to after that TJ's is built
near you. Also, if you like sauvignon blanc - buy a bottle of
Picton Bay. If you have a Fresh and Easy near you - buy a bottle of
Pebble Bay. Both are Marlborough style New Zealand sauvignon blanc.


--

Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 10:11:43 -0800, sf > wrote:

>On Thu, 27 Feb 2014 10:34:51 -0700, Janet Bostwick
> wrote:
>
>> On Thu, 27 Feb 2014 09:19:51 -0800, sf > wrote:
>>
>> >On Thu, 27 Feb 2014 09:03:44 -0800 (PST), Kalmia
>> > wrote:
>> >
>> >> A friend used to break up a bit of gingersnaps in her sauce. Not baaaaad.
>> >
>> >That sounds German to me... sauerbraten?
>> >
>> >Speaking of gingersnaps.... have you discovered Trader Joe's
>> >gingersnaps with chunks of crystallized ginger in them? Holy
>> >Crack-o-Molé, Batman! I bought them to make pie crust and ended up
>> >eating them straight out of the box.
>>
>> I think I have a recipe for something like that around here somewhere.
>> A friend made us a plateful --WHOA!!! Addictive indeed.
>
>Now you know what product to head straight to after that TJ's is built
>near you. Also, if you like sauvignon blanc - buy a bottle of
>Picton Bay. If you have a Fresh and Easy near you - buy a bottle of
>Pebble Bay. Both are Marlborough style New Zealand sauvignon blanc.

Husband has some errands to run. We're just getting ready to go. Part
of the trip will be a trial run to find TJ's. It opens Friday and
according to their little map, it is located at the juncture of some
busy, fast -moving traffic streets. Also toss a one-way street coming
from our direction. I won't go Friday, but I do want to know where
I'm going so that I don't have to be craning my neck looking for a
turnoff that I just missed ;o( I'll put the ginger cookies on the
list.
Janet US

On 2014-02-27 15:34:52 +0000, sf said:

> Swedish meatballs last night, used Alton Brown's recipe and one other
> as a guide. Used one whole egg vs two yolks and one small slice of
> bread (round loaf, end piece next to the one that's all crust). My
> beef was 90% lean and the pork was 95% lean, so soaking the bread
> crumbs in milk was a help + I added somewhere between 1t and 1T of
> olive oil to the mix to assure they'd brown. Loved the idea of mixing
> everything in the mixer with the paddle. I baked them in the lower
> third of my oven on convect for 10 minutes, finished by broiling for 5
> more (they were small - I used the #70 disher to portion). Alton's
> seasoning was good. Allspice is the flavor I was looking for. Don't
> like nutmeg, so I used a few dashes of pumpkin pie seasoning because
> although it contains nutmeg - the flavor is toned down by cinnamon etc
> and it doesn't stand out. The finished flavor was fine, but I could
> have used more. Next time, I'll stay with allspice and maybe add some
> mace (if I have any). If I don't, I'll just use a larger dose of
> allspice. My sauce was a mishmash of the last of the chicken stock,
> milk, heavy cream and the last of a carton of light sour cream... with
> sliced mushrooms.
>
> Served it on a bed of wide noodles with a side salad that I made by
> combining Trader Joe's "Sorrento" blend of salad greens with half a
> box of their "Roasted Butternut Squash, Red Quinoa and Wheatberry
> Salad, using the Honey Sesame Vinaigrette that's included with it.
>
> Dinner was delicious and worthy of a repeat.

Duly noted. I loves me some Swedish meatballs...

On Thursday, February 27, 2014 12:19:51 PM UTC-5, sf wrote:
> On Thu, 27 Feb 2014 09:03:44 -0800 (PST), Kalmia
>
> > wrote:
>
>
>
> > A friend used to break up a bit of gingersnaps in her sauce. Not baaaaad.
>
>
>
> That sounds German to me... sauerbraten?
>
>
>
> Speaking of gingersnaps.... have you discovered Trader Joe's
>
> gingersnaps with chunks of crystallized ginger in them? Holy
>
> Crack-o-Molé, Batman! I bought them to make pie crust and ended up
>
> eating them straight out of the box.

I never buy cookies - if I can't make'em, then I don't feel I deserve to eat 'em. It's an old diet trick of mine. Store-bought cookies are too easy to devour in great numbers over an evening - ( Ye Olde Mechanical Arm syndrome)- plus I don't like the price and what's in 'em.

On Thu, 27 Feb 2014 14:39:41 -0800, gtr > wrote:

> On 2014-02-27 15:34:52 +0000, sf said:
>
> > Swedish meatballs last night, used Alton Brown's recipe and one other
> > as a guide. Used one whole egg vs two yolks and one small slice of
> > bread (round loaf, end piece next to the one that's all crust). My
> > beef was 90% lean and the pork was 95% lean, so soaking the bread
> > crumbs in milk was a help + I added somewhere between 1t and 1T of
> > olive oil to the mix to assure they'd brown. Loved the idea of mixing
> > everything in the mixer with the paddle. I baked them in the lower
> > third of my oven on convect for 10 minutes, finished by broiling for 5
> > more (they were small - I used the #70 disher to portion). Alton's
> > seasoning was good. Allspice is the flavor I was looking for. Don't
> > like nutmeg, so I used a few dashes of pumpkin pie seasoning because
> > although it contains nutmeg - the flavor is toned down by cinnamon etc
> > and it doesn't stand out. The finished flavor was fine, but I could
> > have used more. Next time, I'll stay with allspice and maybe add some
> > mace (if I have any). If I don't, I'll just use a larger dose of
> > allspice. My sauce was a mishmash of the last of the chicken stock,
> > milk, heavy cream and the last of a carton of light sour cream... with
> > sliced mushrooms.
> >
> > Served it on a bed of wide noodles with a side salad that I made by
> > combining Trader Joe's "Sorrento" blend of salad greens with half a
> > box of their "Roasted Butternut Squash, Red Quinoa and Wheatberry
> > Salad, using the Honey Sesame Vinaigrette that's included with it.
> >
> > Dinner was delicious and worthy of a repeat.
>
> Duly noted. I loves me some Swedish meatballs...

I'd say if you didn't do anything else the same: remember the
allspice.


--

Good Food.
Good Friends.
Good Memories.

On Thu, 27 Feb 2014 16:44:25 -0800 (PST), Kalmia
> wrote:

> On Thursday, February 27, 2014 12:19:51 PM UTC-5, sf wrote:
> > On Thu, 27 Feb 2014 09:03:44 -0800 (PST), Kalmia
> >
> > > wrote:
> >
> >
> >
> > > A friend used to break up a bit of gingersnaps in her sauce. Not baaaaad.
> >
> >
> >
> > That sounds German to me... sauerbraten?
> >
> >
> >
> > Speaking of gingersnaps.... have you discovered Trader Joe's
> >
> > gingersnaps with chunks of crystallized ginger in them? Holy
> >
> > Crack-o-Molé, Batman! I bought them to make pie crust and ended up
> >
> > eating them straight out of the box.
>
> I never buy cookies - if I can't make'em, then I don't feel I deserve to eat 'em. It's an old diet trick of mine. Store-bought cookies are too easy to devour in great numbers over an evening - ( Ye Olde Mechanical Arm syndrome)- plus I don't like the price and what's in 'em.

I don't buy commercial cookies for the most part, but those were
supposed to turn into pie crust... and then I tasted them. Ha!


--

Good Food.
Good Friends.
Good Memories.

On Thursday, February 27, 2014 11:19:51 AM UTC-6, sf wrote:
>
>
> Speaking of gingersnaps.... have you discovered Trader Joe's
>
> gingersnaps with chunks of crystallized ginger in them? Holy
>
> Crack-o-Molé, Batman! I bought them to make pie crust and ended up
>
> eating them straight out of the box.
>
I just told my wife about the gingersnaps, and she said, "That sounds good."
She loves ginger. You still haven't emailed me. I'm not a Ted Bundy type.

Wife also saw something on the Pioneer Woman site, crab wontons, and I'm
thinking homemade wrappers, and real crab. Time to write Winter.

--B

Sounds good. Thanks. Those things seem to give me terminal burps for some reason. I will keep; a digestive enzyme pill handy..just in case.