Well, someone was talking about white/cream sauce.

I bought some fresh pork meatballs at Publix. They're already seasoned
as "Italian". Thing is, I don't want to use them in typical tomato
sauce/spaghetti & meatballs. No tomatoes!

I've in mind some sort of mild cream sauce. Everything I see online
calls for orzo. I do not want to make meatballs with orzo. I've
already got the meatballs, thanks. Nor do I want to add tons of
Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
pesto.

I'm looking for results more like Swedish meatballs except these are
already (I suspect lightly) seasoned. I am looking for a light cream
sauce in which to simmer the browned meatballs. Something not tomatoey.

Any suggestions?

Jill

On 2016-10-25 5:37 PM, jmcquown wrote:
> Well, someone was talking about white/cream sauce.
>
> I bought some fresh pork meatballs at Publix. They're already seasoned
> as "Italian". Thing is, I don't want to use them in typical tomato
> sauce/spaghetti & meatballs. No tomatoes!
>
> I've in mind some sort of mild cream sauce. Everything I see online
> calls for orzo. I do not want to make meatballs with orzo. I've
> already got the meatballs, thanks. Nor do I want to add tons of
> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
> pesto.
>
> I'm looking for results more like Swedish meatballs except these are
> already (I suspect lightly) seasoned. I am looking for a light cream
> sauce in which to simmer the browned meatballs. Something not tomatoey.
>
> Any suggestions?


Go for the Swedish meatball gravy. I doubt that the Italian seasoning
would be overpowering.

On 10/25/2016 5:47 PM, Dave Smith wrote:
> On 2016-10-25 5:37 PM, jmcquown wrote:
>> Well, someone was talking about white/cream sauce.
>>
>> I bought some fresh pork meatballs at Publix. They're already seasoned
>> as "Italian". Thing is, I don't want to use them in typical tomato
>> sauce/spaghetti & meatballs. No tomatoes!
>>
>> I've in mind some sort of mild cream sauce. Everything I see online
>> calls for orzo. I do not want to make meatballs with orzo. I've
>> already got the meatballs, thanks. Nor do I want to add tons of
>> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
>> pesto.
>>
>> I'm looking for results more like Swedish meatballs except these are
>> already (I suspect lightly) seasoned. I am looking for a light cream
>> sauce in which to simmer the browned meatballs. Something not tomatoey.
>>
>> Any suggestions?
>
>
> Go for the Swedish meatball gravy. I doubt that the Italian seasoning
> would be overpowering.
>
I'm kind of leaning that way, thanks Dave. Definitely don't want
anything involving tomatoes. Not today.

Jill

On 10/25/2016 5:37 PM, jmcquown wrote:
> Well, someone was talking about white/cream sauce.
>
> I bought some fresh pork meatballs at Publix. They're already seasoned
> as "Italian". Thing is, I don't want to use them in typical tomato
> sauce/spaghetti & meatballs. No tomatoes!
>
> I've in mind some sort of mild cream sauce. Everything I see online
> calls for orzo. I do not want to make meatballs with orzo. I've
> already got the meatballs, thanks. Nor do I want to add tons of
> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
> pesto.
>
> I'm looking for results more like Swedish meatballs except these are
> already (I suspect lightly) seasoned. I am looking for a light cream
> sauce in which to simmer the browned meatballs. Something not tomatoey.
>
> Any suggestions?
>
> Jill

Update to another thought: thought: Italian Wedding Soup?

Jill

In article >, jmcquown says...
>
> Well, someone was talking about white/cream sauce.
>
> I bought some fresh pork meatballs at Publix. They're already seasoned
> as "Italian". Thing is, I don't want to use them in typical tomato
> sauce/spaghetti & meatballs. No tomatoes!
>
> I've in mind some sort of mild cream sauce. Everything I see online
> calls for orzo. I do not want to make meatballs with orzo. I've
> already got the meatballs, thanks. Nor do I want to add tons of
> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
> pesto.
>
> I'm looking for results more like Swedish meatballs except these are
> already (I suspect lightly) seasoned. I am looking for a light cream
> sauce in which to simmer the browned meatballs. Something not tomatoey.
>
> Any suggestions?

The problem is that you bought Italian meatballs, but you don't want to
eat Italian meatballs. This can't be solved.

On Tue, 25 Oct 2016 17:37:22 -0400, jmcquown >
wrote:

> I'm looking for results more like Swedish meatballs except these are
> already (I suspect lightly) seasoned. I am looking for a light cream
> sauce in which to simmer the browned meatballs.

Swedish style cream sauce sounds good to me. I discovered that the
"secret" to making it taste Swedish instead of just a plain cream
sauce is to add a little allspice to either the meat or sauce. In
your case, add it to the sauce. I wouldn't worry about the "Italian"
seasonings seeming out of place with your sauce, because commercial
products are notoriously low on seasonings.

Tomato is Southern Italian. If you want to go with Italian, look at
Northern Italian cream sauce... alternatively, you could look at
French, Swiss or Austrian cream sauces.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 25 Oct 2016 19:08:34 -0400, jmcquown >
wrote:

>On 10/25/2016 5:37 PM, jmcquown wrote:
>> Well, someone was talking about white/cream sauce.
>>
>> I bought some fresh pork meatballs at Publix. They're already seasoned
>> as "Italian". Thing is, I don't want to use them in typical tomato
>> sauce/spaghetti & meatballs. No tomatoes!
>>
>> I've in mind some sort of mild cream sauce. Everything I see online
>> calls for orzo. I do not want to make meatballs with orzo. I've
>> already got the meatballs, thanks. Nor do I want to add tons of
>> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
>> pesto.
>>
>> I'm looking for results more like Swedish meatballs except these are
>> already (I suspect lightly) seasoned. I am looking for a light cream
>> sauce in which to simmer the browned meatballs. Something not tomatoey.
>>
>> Any suggestions?
>>
>> Jill
>
>Update to another thought: thought: Italian Wedding Soup?

I frequently make Italian ribollita soup, very similar to Italian
wedding soup, I think. I have a couple of containers in the freezer
right now.

Anyway, I also frequently make Anne Burrell's excellent meatballs -
recipe he

http://www.foodnetwork.com/recipes/a...ls-recipe.html

and I like to pop two or three of those babies in the soup for lunch.

Doris

On Tuesday, October 25, 2016 at 4:41:12 PM UTC-10, Doris Night wrote:
> On Tue, 25 Oct 2016 19:08:34 -0400, jmcquown >
> wrote:
>
> >On 10/25/2016 5:37 PM, jmcquown wrote:
> >> Well, someone was talking about white/cream sauce.
> >>
> >> I bought some fresh pork meatballs at Publix. They're already seasoned
> >> as "Italian". Thing is, I don't want to use them in typical tomato
> >> sauce/spaghetti & meatballs. No tomatoes!
> >>
> >> I've in mind some sort of mild cream sauce. Everything I see online
> >> calls for orzo. I do not want to make meatballs with orzo. I've
> >> already got the meatballs, thanks. Nor do I want to add tons of
> >> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
> >> pesto.
> >>
> >> I'm looking for results more like Swedish meatballs except these are
> >> already (I suspect lightly) seasoned. I am looking for a light cream
> >> sauce in which to simmer the browned meatballs. Something not tomatoey.
> >>
> >> Any suggestions?
> >>
> >> Jill
> >
> >Update to another thought: thought: Italian Wedding Soup?
>
> I frequently make Italian ribollita soup, very similar to Italian
> wedding soup, I think. I have a couple of containers in the freezer
> right now.
>
> Anyway, I also frequently make Anne Burrell's excellent meatballs -
> recipe he
>
> http://www.foodnetwork.com/recipes/a...ls-recipe.html
>
> and I like to pop two or three of those babies in the soup for lunch.
>
> Doris

Sounds pretty good. Burrell uses Japanese technique here. She cooks the onions till translucent and cools it down before adding to the mix. The mixture comes out very wet - that's another Japanese technique. She's making an Italian version of hambagu. That's some tender meatball!

On Tue, 25 Oct 2016 22:03:28 -0500, Sqwertz >
wrote:

> On Tue, 25 Oct 2016 19:20:15 -0700, sf wrote:
>
> > I discovered that the
> > "secret" to making it taste Swedish instead of just a plain cream
> > sauce is to add a little allspice to either the meat or sauce. In
> > your case, add it to the sauce.
>
> When I posted my Swedish meatballs a couple months ago and I mentioned
> putting allspice in the sauce, you said that the allspice belongs in
> the meatballs.
>
> Glad you've come around and are finally seeing it my way.
>

Dear Mr. Trumpish,

Did you really expect me to tell her to remake the meatballs with
allspice in them? Only you would do something like that.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 26 Oct 2016 13:18:08 +1100, Bruce >
wrote:

> In article >, jmcquown says...
> >
> > Well, someone was talking about white/cream sauce.
> >
> > I bought some fresh pork meatballs at Publix. They're already seasoned
> > as "Italian". Thing is, I don't want to use them in typical tomato
> > sauce/spaghetti & meatballs. No tomatoes!
> >
> > I've in mind some sort of mild cream sauce. Everything I see online
> > calls for orzo. I do not want to make meatballs with orzo. I've
> > already got the meatballs, thanks. Nor do I want to add tons of
> > Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
> > pesto.
> >
> > I'm looking for results more like Swedish meatballs except these are
> > already (I suspect lightly) seasoned. I am looking for a light cream
> > sauce in which to simmer the browned meatballs. Something not tomatoey.
> >
> > Any suggestions?
>
> The problem is that you bought Italian meatballs, but you don't want to
> eat Italian meatballs. This can't be solved.

I thought the suggestion of soup was a good one and meatball soup
doesn't need tomato. Jill wanted a cream sauce, and I assume she
knows what she wants.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/26/2016 2:09 AM, sf wrote:
> On Wed, 26 Oct 2016 13:18:08 +1100, Bruce >
> wrote:
>
>> In article >, jmcquown says...
>>>
>>> Well, someone was talking about white/cream sauce.
>>>
>>> I bought some fresh pork meatballs at Publix. They're already seasoned
>>> as "Italian". Thing is, I don't want to use them in typical tomato
>>> sauce/spaghetti & meatballs. No tomatoes!
>>>
>>> I've in mind some sort of mild cream sauce. Everything I see online
>>> calls for orzo. I do not want to make meatballs with orzo. I've
>>> already got the meatballs, thanks. Nor do I want to add tons of
>>> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
>>> pesto.
>>>
>>> I'm looking for results more like Swedish meatballs except these are
>>> already (I suspect lightly) seasoned. I am looking for a light cream
>>> sauce in which to simmer the browned meatballs. Something not tomatoey.
>>>
>>> Any suggestions?
>>
>> The problem is that you bought Italian meatballs, but you don't want to
>> eat Italian meatballs. This can't be solved.
>
> I thought the suggestion of soup was a good one and meatball soup
> doesn't need tomato. Jill wanted a cream sauce, and I assume she
> knows what she wants.
>
>
Don't mind Brucie, he's just ****ed because it's meat!

Jill

On Tuesday, October 25, 2016 at 5:37:26 PM UTC-4, Jill McQuown wrote:
> Well, someone was talking about white/cream sauce.
>
> I bought some fresh pork meatballs at Publix. They're already seasoned
> as "Italian". Thing is, I don't want to use them in typical tomato
> sauce/spaghetti & meatballs. No tomatoes!
>
> I've in mind some sort of mild cream sauce. Everything I see online
> calls for orzo. I do not want to make meatballs with orzo. I've
> already got the meatballs, thanks. Nor do I want to add tons of
> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
> pesto.
>
> I'm looking for results more like Swedish meatballs except these are
> already (I suspect lightly) seasoned. I am looking for a light cream
> sauce in which to simmer the browned meatballs. Something not tomatoey.
>
> Any suggestions?
>
> Jill

Cook one and taste it to see how Italian it is.

Cindy Hamilton

In article >, says...
>
> Well, someone was talking about white/cream sauce.
>
> I bought some fresh pork meatballs at Publix. They're already seasoned
> as "Italian". Thing is, I don't want to use them in typical tomato
> sauce/spaghetti & meatballs. No tomatoes!
>
> I've in mind some sort of mild cream sauce. Everything I see online
> calls for orzo. I do not want to make meatballs with orzo. I've
> already got the meatballs, thanks. Nor do I want to add tons of
> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
> pesto.
>
> I'm looking for results more like Swedish meatballs except these are
> already (I suspect lightly) seasoned. I am looking for a light cream
> sauce in which to simmer the browned meatballs. Something not tomatoey.
>
> Any suggestions?

like this recipe?

http://www.food.com/recipe/ikea-swed...atballs-294387

IKEA serve those meatballs in cream sauce in their restaurant ( and
sell them in the freezer section); they taste pretty good but after one
try I skip the lingonberry jam.

Janet UK

On 10/26/2016 7:03 AM, Cindy Hamilton wrote:
> On Tuesday, October 25, 2016 at 5:37:26 PM UTC-4, Jill McQuown wrote:
>> Well, someone was talking about white/cream sauce.
>>
>> I bought some fresh pork meatballs at Publix. They're already seasoned
>> as "Italian". Thing is, I don't want to use them in typical tomato
>> sauce/spaghetti & meatballs. No tomatoes!
>>
>> I've in mind some sort of mild cream sauce. Everything I see online
>> calls for orzo. I do not want to make meatballs with orzo. I've
>> already got the meatballs, thanks. Nor do I want to add tons of
>> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
>> pesto.
>>
>> I'm looking for results more like Swedish meatballs except these are
>> already (I suspect lightly) seasoned. I am looking for a light cream
>> sauce in which to simmer the browned meatballs. Something not tomatoey.
>>
>> Any suggestions?
>>
>> Jill
>
> Cook one and taste it to see how Italian it is.
>
> Cindy Hamilton
>
That's a good suggestion! I could zap one in the microwave just to get
an idea of the taste. Thanks, Cindy.

Jill

On 10/26/2016 7:51 AM, Janet wrote:
> In article >, says...
>>
>> I'm looking for results more like Swedish meatballs except these are
>> already (I suspect lightly) seasoned. I am looking for a light cream
>> sauce in which to simmer the browned meatballs. Something not tomatoey.
>>
>> Any suggestions?
>
> like this recipe?
>
> http://www.food.com/recipe/ikea-swed...atballs-294387
>
> IKEA serve those meatballs in cream sauce in their restaurant ( and
> sell them in the freezer section); they taste pretty good but after one
> try I skip the lingonberry jam.
>
> Janet UK
>
Thank you for the link! I've never seen an IKEA. They're about as
common in the southern US as ligonberry jam. LOL

Jill

"jmcquown" wrote in message ...

Well, someone was talking about white/cream sauce.

I bought some fresh pork meatballs at Publix. They're already seasoned
as "Italian". Thing is, I don't want to use them in typical tomato
sauce/spaghetti & meatballs. No tomatoes!

I've in mind some sort of mild cream sauce. Everything I see online
calls for orzo. I do not want to make meatballs with orzo. I've
already got the meatballs, thanks. Nor do I want to add tons of
Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
pesto.

I'm looking for results more like Swedish meatballs except these are
already (I suspect lightly) seasoned. I am looking for a light cream
sauce in which to simmer the browned meatballs. Something not tomatoey.

Any suggestions?

Jill
==============

I Googled and got this:

http://www.food.com/recipe/ikea-swed...atballs-294387

Report back if you try it.

--
http://www.helpforheroes.org.uk

On 10/26/2016 8:29 AM, Ophelia wrote:
> "jmcquown" wrote in message ...
> Well, someone was talking about white/cream sauce.
>
> I bought some fresh pork meatballs at Publix. They're already seasoned
> as "Italian". Thing is, I don't want to use them in typical tomato
> sauce/spaghetti & meatballs. No tomatoes!
>
> I've in mind some sort of mild cream sauce. Everything I see online
> calls for orzo. I do not want to make meatballs with orzo. I've
> already got the meatballs, thanks. Nor do I want to add tons of
> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
> pesto.
>
> I'm looking for results more like Swedish meatballs except these are
> already (I suspect lightly) seasoned. I am looking for a light cream
> sauce in which to simmer the browned meatballs. Something not tomatoey.
>
> Any suggestions?
>
> Jill
> ==============
>
> I Googled and got this:
>
> http://www.food.com/recipe/ikea-swed...atballs-294387
>
> Report back if you try it.
>
Thank you.

Jill

On 2016-10-26 8:19 AM, jmcquown wrote:
> On 10/26/2016 7:51 AM, Janet wrote:
>> In article >, says...
>>>
>>> I'm looking for results more like Swedish meatballs except these are
>>> already (I suspect lightly) seasoned. I am looking for a light cream
>>> sauce in which to simmer the browned meatballs. Something not tomatoey.
>>>
>>> Any suggestions?
>>
>> like this recipe?
>>
>> http://www.food.com/recipe/ikea-swed...atballs-294387
>>
>> IKEA serve those meatballs in cream sauce in their restaurant ( and
>> sell them in the freezer section); they taste pretty good but after one
>> try I skip the lingonberry jam.
>>
>> Janet UK
>>
> Thank you for the link! I've never seen an IKEA. They're about as
> common in the southern US as ligonberry jam. LOL

There aren't many in the US. According to their store locator there are
38 of them in the US. The two closest to you would be Atlanta GA and
Charlotte NC. Neither would be worth the trip for shopping, but if you
are ever travelling and happen upon one it is an interesting shopping
experience.

>
>

On 10/26/2016 3:09 PM, Sqwertz wrote:
> On Wed, 26 Oct 2016 10:22:54 -0400, jmcquown wrote:
>
>> On 10/26/2016 8:29 AM, Ophelia wrote:
>>
>>> I Googled and got this:
>>>
>>> http://www.food.com/recipe/ikea-swed...atballs-294387
>>>
>>> Report back if you try it.
>>>
>> Thank you.
>
> That is noting like the Ikea's meatballs. Especially the potato.
> That recipe looks flavorless.
>
> Here is the ingredients for the US meatballs:
> https://files.atkins.com/products/nu..._meatballs.png
>
> TVP!!! Nasty shit.
>
> -sw
>
Good thing that's not what I bought. I suspect the recipe was for the
sauce.

Jill

jmcquown wrote:
>
> Cindy Hamilton wrote:
> > Cook one and taste it to see how Italian it is.

> That's a good suggestion! I could zap one in the microwave just to get
> an idea of the taste. Thanks, Cindy.

It took Cindy to tell you that before it dawned on you? Really? ;-D

On 10/26/2016 3:37 PM, Gary wrote:
> jmcquown wrote:
>>
>> Cindy Hamilton wrote:
>>> Cook one and taste it to see how Italian it is.
>
>> That's a good suggestion! I could zap one in the microwave just to get
>> an idea of the taste. Thanks, Cindy.
>
> It took Cindy to tell you that before it dawned on you? Really? ;-D
>
Really. Sometimes things don't occur to me.

Jill

On Wed, 26 Oct 2016 13:29:46 +0100, "Ophelia" >
wrote:

>"jmcquown" wrote in message ...
>
>Well, someone was talking about white/cream sauce.
>
>I bought some fresh pork meatballs at Publix. They're already seasoned
>as "Italian". Thing is, I don't want to use them in typical tomato
>sauce/spaghetti & meatballs. No tomatoes!
>
>I've in mind some sort of mild cream sauce. Everything I see online
>calls for orzo. I do not want to make meatballs with orzo. I've
>already got the meatballs, thanks. Nor do I want to add tons of
>Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
>pesto.
>
>I'm looking for results more like Swedish meatballs except these are
>already (I suspect lightly) seasoned. I am looking for a light cream
>sauce in which to simmer the browned meatballs. Something not tomatoey.
>
>Any suggestions?
>
>Jill
>==============
>
>I Googled and got this:
>
>http://www.food.com/recipe/ikea-swed...atballs-294387
>
>Report back if you try it.

I've made that cream sauce and it's pretty good. Not so sure it would
work with Italian seasoned meatballs though. I think I'd use a sage
cream sauce for them.

koko

--

Food is our common ground, a universal experience
James Beard

On Wed, 26 Oct 2016 13:35:30 -0500, Sqwertz >
wrote:

> On Tue, 25 Oct 2016 22:49:54 -0700, sf wrote:
>
> > On Tue, 25 Oct 2016 22:03:28 -0500, Sqwertz >
> > wrote:
> >
> >> On Tue, 25 Oct 2016 19:20:15 -0700, sf wrote:
> >>
> >>> I discovered that the
> >>> "secret" to making it taste Swedish instead of just a plain cream
> >>> sauce is to add a little allspice to either the meat or sauce. In
> >>> your case, add it to the sauce.
> >>
> >> When I posted my Swedish meatballs a couple months ago and I mentioned
> >> putting allspice in the sauce, you said that the allspice belongs in
> >> the meatballs.
> >>
> >> Glad you've come around and are finally seeing it my way.
> >>
> >
> > Dear Mr. Trumpish,
> >
> > Did you really expect me to tell her to remake the meatballs with
> > allspice in them? Only you would do something like that.
>
> You implied that it doesn't belong in the sauce. You knew my
> meatballs were pre-made, too.
>

You certainly are a typical Trumpian thin skin. I said it belongs in
the meat and I haven't changed my mind about that.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Wed, 26 Oct 2016 08:19:39 -0400, jmcquown >
wrote:

>Thank you for the link! I've never seen an IKEA. They're about as
>common in the southern US as ligonberry jam. LOL
>
>Jill

you must start shopping trips to Atlanta or Charlotte...IKEA is a
really different shopping experience...sorta "european"

William

On 10/27/2016 12:31 AM, koko wrote:
> On Wed, 26 Oct 2016 13:29:46 +0100, "Ophelia" >
> wrote:
>
>> "jmcquown" wrote in message ...
>>
>> Well, someone was talking about white/cream sauce.
>>
>> I bought some fresh pork meatballs at Publix. They're already seasoned
>> as "Italian". Thing is, I don't want to use them in typical tomato
>> sauce/spaghetti & meatballs. No tomatoes!
>>
>> I've in mind some sort of mild cream sauce. Everything I see online
>> calls for orzo. I do not want to make meatballs with orzo. I've
>> already got the meatballs, thanks. Nor do I want to add tons of
>> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
>> pesto.
>>
>> I'm looking for results more like Swedish meatballs except these are
>> already (I suspect lightly) seasoned. I am looking for a light cream
>> sauce in which to simmer the browned meatballs. Something not tomatoey.
>>
>> Any suggestions?
>>
>> Jill
>> ==============
>>
>> I Googled and got this:
>>
>> http://www.food.com/recipe/ikea-swed...atballs-294387
>>
>> Report back if you try it.
>
> I've made that cream sauce and it's pretty good. Not so sure it would
> work with Italian seasoned meatballs though. I think I'd use a sage
> cream sauce for them.
>
> koko
>
Hmmmm, I was thinking basil. Thanks for the suggestion!

Jill

On Thursday, October 27, 2016 at 6:37:39 AM UTC-4, BigC300 wrote:
> On Wed, 26 Oct 2016 08:19:39 -0400, jmcquown >
> wrote:
>
> >Thank you for the link! I've never seen an IKEA. They're about as
> >common in the southern US as ligonberry jam. LOL
> >
> >Jill
>
> you must start shopping trips to Atlanta or Charlotte...IKEA is a
> really different shopping experience...sorta "european"
>
> William

Oh, is that what it is? I would have said really "annoying".
I hate shopping. I want to get in, get what I want, and get
out. Ikea is pretty much the opposite of that.

Cindy Hamilton

On 2016-10-27 10:25 AM, Cindy Hamilton wrote:
> On Thursday, October 27, 2016 at 6:37:39 AM UTC-4, BigC300 wrote:
>> On Wed, 26 Oct 2016 08:19:39 -0400, jmcquown >
>> wrote:
>>
>>> Thank you for the link! I've never seen an IKEA. They're about as
>>> common in the southern US as ligonberry jam. LOL
>>>
>>> Jill
>>
>> you must start shopping trips to Atlanta or Charlotte...IKEA is a
>> really different shopping experience...sorta "european"
>>
>> William
>
> Oh, is that what it is? I would have said really "annoying".
> I hate shopping. I want to get in, get what I want, and get
> out. Ikea is pretty much the opposite of that.

If you are not a shopper you would not like Ikea. I am not much of a
shopper, but I tend to enjoy an occasional trip through Ikea. They have
some great stuff and great prices on my handy things. It is a great
place for young people setting up their first apartment, or for students
who need furniture they don't expect to last for years.

Dave Smith > wrote:
> On 2016-10-27 10:25 AM, Cindy Hamilton wrote:
>> On Thursday, October 27, 2016 at 6:37:39 AM UTC-4, BigC300 wrote:
>>> On Wed, 26 Oct 2016 08:19:39 -0400, jmcquown >
>>> wrote:
>>>
>>>> Thank you for the link! I've never seen an IKEA. They're about as
>>>> common in the southern US as ligonberry jam. LOL
>>>>
>>>> Jill
>>>
>>> you must start shopping trips to Atlanta or Charlotte...IKEA is a
>>> really different shopping experience...sorta "european"
>>>
>>> William
>>
>> Oh, is that what it is? I would have said really "annoying".
>> I hate shopping. I want to get in, get what I want, and get
>> out. Ikea is pretty much the opposite of that.
>
> If you are not a shopper you would not like Ikea. I am not much of a
> shopper, but I tend to enjoy an occasional trip through Ikea. They have
> some great stuff and great prices on my handy things. It is a great
> place for young people setting up their first apartment, or for students
> who need furniture they don't expect to last for years.
>
>
>
>
>

My favorite cooking spoons come from Ikea. I like them so much I keep
multiples of them in both houses. They are the only reason I shop there.


I'm curious though if anyone has bought kitchen cabinets from Ikea? We are
thinking about re-doing the kitchen in the one house that doesn't warrant
high-end finishes because it's likely going to be sold or rented out in the
next couple of years. It needs updating, but not $20k worth.

--
jinx the minx

On 10/27/2016 10:25 AM, Cindy Hamilton wrote:
> On Thursday, October 27, 2016 at 6:37:39 AM UTC-4, BigC300 wrote:
>> On Wed, 26 Oct 2016 08:19:39 -0400, jmcquown >
>> wrote:
>>
>>> Thank you for the link! I've never seen an IKEA. They're about as
>>> common in the southern US as ligonberry jam. LOL
>>>
>>> Jill
>>
>> you must start shopping trips to Atlanta or Charlotte...IKEA is a
>> really different shopping experience...sorta "european"
>>
>> William
>
> Oh, is that what it is? I would have said really "annoying".
> I hate shopping. I want to get in, get what I want, and get
> out. Ikea is pretty much the opposite of that.
>
> Cindy Hamilton
>
Agreed. I'm definitely not driving 50-100 miles to buy anything.

Jill

jmcquown > wrote in news:nuoj9s$cn1$1@dont-
email.me:

> Well, someone was talking about white/cream sauce.
>
> I bought some fresh pork meatballs at Publix. They're already seasoned
> as "Italian". Thing is, I don't want to use them in typical tomato
> sauce/spaghetti & meatballs. No tomatoes!
>
> I've in mind some sort of mild cream sauce. Everything I see online
> calls for orzo. I do not want to make meatballs with orzo. I've
> already got the meatballs, thanks. Nor do I want to add tons of
> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or
basil
> pesto.
>
> I'm looking for results more like Swedish meatballs except these are
> already (I suspect lightly) seasoned. I am looking for a light cream
> sauce in which to simmer the browned meatballs. Something not
tomatoey.
>
> Any suggestions?
>
> Jill
>

Different from your plans but the way I like meatballs is to cook them
with sauerkraut and serve over dumplings.

I have some meatballs and kraut frozen, reminds me to make some dumplings
and eat them finally. I hate to make dumplings, all that careful spooning
out into the boiling water is, for me, a royal pain. I'm not a very
dedicated cook I guess.




--
You know it's time to clean the refrigerator
when something closes the door from the inside.

Sqwertz > wrote:
> On Thu, 27 Oct 2016 10:58:05 -0500, jinx the minx wrote:
>
>> I'm curious though if anyone has bought kitchen cabinets from Ikea? We are
>> thinking about re-doing the kitchen in the one house that doesn't warrant
>> high-end finishes because it's likely going to be sold or rented out in the
>> next couple of years. It needs updating, but not $20k worth.
>
> Here's a good article that breaks down the materials used in their
> cabinet lines.
>
> Keep in mind that:
>
> Particle board < fiberboard (MDF) < plywood < solid wood
>
> Particleboard, especially, is pretty porous stuff and not to be used
> in wet or humid environments (such as in a bathroom or above a stove).
> Fiberboard is a little more resistant to humidity depending on how
> well it's laminated (looks like they use the cheapest laminates out
> there). Cabinet grade plywood and solid wood are of course the best,
> with an HPL laminate (durability) or solid veneers (aesthetics).
>
> -sw
>

Thank you, that is really good information.

--
jinx the minx

On Wed, 26 Oct 2016 21:31:14 -0700, koko > wrote:

>On Wed, 26 Oct 2016 13:29:46 +0100, "Ophelia" >
>wrote:
>
>>"jmcquown" wrote in message ...
>>
>>Well, someone was talking about white/cream sauce.
>>
>>I bought some fresh pork meatballs at Publix. They're already seasoned
>>as "Italian". Thing is, I don't want to use them in typical tomato
>>sauce/spaghetti & meatballs. No tomatoes!
>>
>>I've in mind some sort of mild cream sauce. Everything I see online
>>calls for orzo. I do not want to make meatballs with orzo. I've
>>already got the meatballs, thanks. Nor do I want to add tons of
>>Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
>>pesto.
>>
>>I'm looking for results more like Swedish meatballs except these are
>>already (I suspect lightly) seasoned. I am looking for a light cream
>>sauce in which to simmer the browned meatballs. Something not tomatoey.
>>
>>Any suggestions?
>>
>>Jill
>>==============
>>
>>I Googled and got this:
>>
>>http://www.food.com/recipe/ikea-swed...atballs-294387
>>
>>Report back if you try it.
>
>I've made that cream sauce and it's pretty good. Not so sure it would
>work with Italian seasoned meatballs though. I think I'd use a sage
>cream sauce for them.
>
>koko

A sage sauce would make those Italian meatballs taste like fercocktah
breakfast sausage.
I'd use a fennel cream sauce, doesn't get more Italian. This time of
year there should be fresh fennel bulbs in the produce section,
hopefully still with their fronds... truss up a frond for flavoring
the sauce and snip off some of those feathery leaves for a garnish.
The bulb itself is sensual eaten dipped in kosher salt. Dry some
fronds to save for poaching fish, or use them as a rack on an outdoor
grill for smoking fresh fish. I like to use a spear of fresh dill
bulb rather than celery for a Bloody Maria Bartiromo.

On 10/27/2016 11:16 AM, Sqwertz wrote:
> On Thu, 27 Oct 2016 06:37:27 -0400, William wrote:
>
>> you must start shopping trips to Atlanta or Charlotte...IKEA is a
>> really different shopping experience...sorta "european"
>
> And if you like low density particle board or MDF furniture and other
> home furnishings, IKEA is your store!
>
> -sw
>
All but the most high end or custom kitchen furniture is made from MDF
or similar these days. In fact, the high end Italian cabinets (Snaidero)
in my kitchen are laminate over mdf.

On Thu, 27 Oct 2016 12:06:32 -0500, Sqwertz >
wrote:

>On Wed, 26 Oct 2016 22:32:17 -0700, sf wrote:
>
>> On Wed, 26 Oct 2016 13:35:30 -0500, Sqwertz >
>> wrote:
>>
>>> On Tue, 25 Oct 2016 22:49:54 -0700, sf wrote:
>>>
>>>> On Tue, 25 Oct 2016 22:03:28 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>> On Tue, 25 Oct 2016 19:20:15 -0700, sf wrote:
>>>>>
>>>>>> I discovered that the
>>>>>> "secret" to making it taste Swedish instead of just a plain cream
>>>>>> sauce is to add a little allspice to either the meat or sauce. In
>>>>>> your case, add it to the sauce.
>>>>>
>>>>> When I posted my Swedish meatballs a couple months ago and I mentioned
>>>>> putting allspice in the sauce, you said that the allspice belongs in
>>>>> the meatballs.
>>>>>
>>>>> Glad you've come around and are finally seeing it my way.
>>>>
>>>> Dear Mr. Trumpish,
>>>>
>>>> Did you really expect me to tell her to remake the meatballs with
>>>> allspice in them? Only you would do something like that.
>>>
>>> You implied that it doesn't belong in the sauce. You knew my
>>> meatballs were pre-made, too.
>>
>> You certainly are a typical Trumpian thin skin. I said it belongs in
>> the meat and I haven't changed my mind about that.
>
>Now you're denying saying that one can and should put it in the sauce?
>Gee, that sounds a lot like Trump - say it, then deny saying it.
>
>Is that your new, lame insult - to accuse everybody of being a Trump?
><yawn>.
>
>-sw

Besides if fat ass sf knew anything about Svedish cooking she'd know
the most important flavor is white cardamom.

On 10/27/2016 1:39 PM, Sqwertz wrote:
> On Thu, 27 Oct 2016 07:42:10 -0400, jmcquown wrote:
>
>> Hmmmm, I was thinking basil. Thanks for the suggestion!
>
> Whatever you do, you should probably cook them by now :-) 3 days is a
> long time for preformed raw meatballs with a lot of surface area and
> that aren't shrinkwrapped :-)
>
> -sw
>
What makes you think I didn't put them in the freezer? (I did.) Just
looking for suggestions and trying my best to keep things cooking
related. This despite the fact I bought pre-made meatballs.
Meatballs just aren't something I think of (much less make) very often.

Jill

On 10/27/2016 2:04 PM, Brooklyn1 wrote:
> On Wed, 26 Oct 2016 21:31:14 -0700, koko > wrote:
>
>> On Wed, 26 Oct 2016 13:29:46 +0100, "Ophelia" >
>> wrote:
>>
>>> "jmcquown" wrote in message ...
>>>
>>> Well, someone was talking about white/cream sauce.
>>>
>>> I bought some fresh pork meatballs at Publix. They're already seasoned
>>> as "Italian". Thing is, I don't want to use them in typical tomato
>>> sauce/spaghetti & meatballs. No tomatoes!
>>>
>>> I've in mind some sort of mild cream sauce. Everything I see online
>>> calls for orzo. I do not want to make meatballs with orzo. I've
>>> already got the meatballs, thanks. Nor do I want to add tons of
>>> Mozzarella or Parmesan cheese. Did I mention no tomato sauce? Or basil
>>> pesto.
>>>
>>> I'm looking for results more like Swedish meatballs except these are
>>> already (I suspect lightly) seasoned. I am looking for a light cream
>>> sauce in which to simmer the browned meatballs. Something not tomatoey.
>>>
>>> Any suggestions?
>>>
>>> Jill
>>> ==============
>>>
>>> I Googled and got this:
>>>
>>> http://www.food.com/recipe/ikea-swed...atballs-294387
>>>
>>> Report back if you try it.
>>
>> I've made that cream sauce and it's pretty good. Not so sure it would
>> work with Italian seasoned meatballs though. I think I'd use a sage
>> cream sauce for them.
>>
>> koko
>
> A sage sauce would make those Italian meatballs taste like fercocktah
> breakfast sausage.

I'm not a big fan of sage UNLESS it's in breakfast sausage.

> I'd use a fennel cream sauce, doesn't get more Italian. This time of
> year there should be fresh fennel bulbs in the produce section,
(snippage)

Sorry, I don't like fennel. Tastes like licorice. Yes, we all know you
like black licorice.

Jill

On 10/27/2016 5:14 PM, Sqwertz wrote:
> On Thu, 27 Oct 2016 16:59:23 -0400, jmcquown wrote:
>
>> On 10/27/2016 1:39 PM, Sqwertz wrote:
>>
>>> Whatever you do, you should probably cook them by now :-) 3 days is a
>>> long time for preformed raw meatballs with a lot of surface area and
>>> that aren't shrinkwrapped :-)
>>>
>> What makes you think I didn't put them in the freezer?
>
> Because you didn't post a picture of you putting them in the freezer,
> therefore it didn't happen!
>
Awwww, did I miss a step?

Jill

> Our grocery store has taken to making the fresh meatballs, too. They
> even have these cool, divoted styrofoam trays to plop them into.
>
> https://www.heb.com/product-detail/h...tballs/1904741
>
> They're probably pretty good, but $6/lb when pork butt is on sale for
> $1/lb is not a very good deal.
>
> -sw

On 2016-10-27 12:48 PM, jmcquown wrote:

> Agreed. I'm definitely not driving 50-100 miles to buy anything.

I have made very few special trips to the Ikea closest to me, which is
about 45 miles from me. One of those was to return a computer chair that
broke, and I took advantage of the life time guarantee. The other was
when my son was moving out on his own and we bought dressers, desk,
bookshelves and a few other things and then moved them to his new place
400 miles away and all the unpacked stuff fit into my MPV and on the
roof rack. They now have a pickup centre in a nearby city where he
lives now and a couple weeks ago I went down to order some stuff he had
ordered.

All my other shopping ventures there have been when we we on our way
back from some place and were passing within a 1/4 mile of it. A couple
times we stopped there to grab a meal. The food is dirt cheap and quite
edible.

On Thu, 27 Oct 2016 14:24:26 -0400, Brooklyn1
> wrote:

> On Thu, 27 Oct 2016 12:06:32 -0500, Sqwertz >
> wrote:
>
> >On Wed, 26 Oct 2016 22:32:17 -0700, sf wrote:
> >
> >> On Wed, 26 Oct 2016 13:35:30 -0500, Sqwertz >
> >> wrote:
> >>
> >>> On Tue, 25 Oct 2016 22:49:54 -0700, sf wrote:
> >>>
> >>>> On Tue, 25 Oct 2016 22:03:28 -0500, Sqwertz >
> >>>> wrote:
> >>>>
> >>>>> On Tue, 25 Oct 2016 19:20:15 -0700, sf wrote:
> >>>>>
> >>>>>> I discovered that the
> >>>>>> "secret" to making it taste Swedish instead of just a plain cream
> >>>>>> sauce is to add a little allspice to either the meat or sauce. In
> >>>>>> your case, add it to the sauce.
> >>>>>
> >>>>> When I posted my Swedish meatballs a couple months ago and I mentioned
> >>>>> putting allspice in the sauce, you said that the allspice belongs in
> >>>>> the meatballs.
> >>>>>
> >>>>> Glad you've come around and are finally seeing it my way.
> >>>>
> >>>> Dear Mr. Trumpish,
> >>>>
> >>>> Did you really expect me to tell her to remake the meatballs with
> >>>> allspice in them? Only you would do something like that.
> >>>
> >>> You implied that it doesn't belong in the sauce. You knew my
> >>> meatballs were pre-made, too.
> >>
> >> You certainly are a typical Trumpian thin skin. I said it belongs in
> >> the meat and I haven't changed my mind about that.
> >
> >Now you're denying saying that one can and should put it in the sauce?
> >Gee, that sounds a lot like Trump - say it, then deny saying it.
> >
> >Is that your new, lame insult - to accuse everybody of being a Trump?
> ><yawn>.
> >
> >-sw
>
> Besides if fat ass sf knew anything about Svedish cooking she'd know
> the most important flavor is white cardamom.

Your brain has turned to mush. Cardamom is for bread, not meatballs.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 27 Oct 2016 12:06:32 -0500, Sqwertz >
wrote:

> On Wed, 26 Oct 2016 22:32:17 -0700, sf wrote:
>
> > On Wed, 26 Oct 2016 13:35:30 -0500, Sqwertz >
> > wrote:
> >
> >> On Tue, 25 Oct 2016 22:49:54 -0700, sf wrote:
> >>
> >>> On Tue, 25 Oct 2016 22:03:28 -0500, Sqwertz >
> >>> wrote:
> >>>
> >>>> On Tue, 25 Oct 2016 19:20:15 -0700, sf wrote:
> >>>>
> >>>>> I discovered that the
> >>>>> "secret" to making it taste Swedish instead of just a plain cream
> >>>>> sauce is to add a little allspice to either the meat or sauce. In
> >>>>> your case, add it to the sauce.
> >>>>
> >>>> When I posted my Swedish meatballs a couple months ago and I mentioned
> >>>> putting allspice in the sauce, you said that the allspice belongs in
> >>>> the meatballs.
> >>>>
> >>>> Glad you've come around and are finally seeing it my way.
> >>>
> >>> Dear Mr. Trumpish,
> >>>
> >>> Did you really expect me to tell her to remake the meatballs with
> >>> allspice in them? Only you would do something like that.
> >>
> >> You implied that it doesn't belong in the sauce. You knew my
> >> meatballs were pre-made, too.
> >
> > You certainly are a typical Trumpian thin skin. I said it belongs in
> > the meat and I haven't changed my mind about that.
>
> Now you're denying saying that one can and should put it in the sauce?
> Gee, that sounds a lot like Trump - say it, then deny saying it.
>
> Is that your new, lame insult - to accuse everybody of being a Trump?
> <yawn>.
>

Yawn at yourself, because you certainly deserve it.



--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.