On Saturday, April 1, 2017 at 2:02:22 PM UTC-5, dsi1 wrote:
>
> I make a pretty good meatball too. In my awesome opinion you have to use breadcrumbs for a tender meatball. Some people refuse to do that. Mostly they're making hamburgers in the shape of balls, not real meatballs.
>
>
A few weeks ago there was coupon in the meat section at Kroger
for their freshly made meatballs. I used the coupon, of course,
and baked them a few days later. They were quite good tasting but
you had to use a steak knife to cut them they were sooooooo tough;
no breadcrumbs at all in the mixture.

Amazing how a few bread crumbs or even a torn up piece of white
bread added to the meat mixture can make a difference in the
texture.

On Saturday, April 1, 2017 at 9:32:25 AM UTC-10, wrote:
> On Saturday, April 1, 2017 at 2:02:22 PM UTC-5, dsi1 wrote:
> >
> > I make a pretty good meatball too. In my awesome opinion you have to use breadcrumbs for a tender meatball. Some people refuse to do that. Mostly they're making hamburgers in the shape of balls, not real meatballs.
> >
> >
> A few weeks ago there was coupon in the meat section at Kroger
> for their freshly made meatballs. I used the coupon, of course,
> and baked them a few days later. They were quite good tasting but
> you had to use a steak knife to cut them they were sooooooo tough;
> no breadcrumbs at all in the mixture.
>
> Amazing how a few bread crumbs or even a torn up piece of white
> bread added to the meat mixture can make a difference in the
> texture.

Mama mia, biting into a tough meatball is not pleasant!

On Sat, 1 Apr 2017 13:13:34 -0700 (PDT), dsi1 >
wrote:

> On Saturday, April 1, 2017 at 9:32:25 AM UTC-10, wrote:
> > On Saturday, April 1, 2017 at 2:02:22 PM UTC-5, dsi1 wrote:
> > >
> > > I make a pretty good meatball too. In my awesome opinion you have to use breadcrumbs for a tender meatball. Some people refuse to do that. Mostly they're making hamburgers in the shape of balls, not real meatballs.
> > >
> > >
> > A few weeks ago there was coupon in the meat section at Kroger
> > for their freshly made meatballs. I used the coupon, of course,
> > and baked them a few days later. They were quite good tasting but
> > you had to use a steak knife to cut them they were sooooooo tough;
> > no breadcrumbs at all in the mixture.
> >
> > Amazing how a few bread crumbs or even a torn up piece of white
> > bread added to the meat mixture can make a difference in the
> > texture.
>
> Mama mia, biting into a tough meatball is not pleasant!

It sounds overworked to me, not the fault of no breadcrumbs.


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

On Saturday, April 1, 2017 at 11:06:31 AM UTC-10, sf wrote:
> On Sat, 1 Apr 2017 13:13:34 -0700 (PDT), dsi1 <dsi10yahoo.com>
> wrote:
>
> > On Saturday, April 1, 2017 at 9:32:25 AM UTC-10, wrote:
> > > On Saturday, April 1, 2017 at 2:02:22 PM UTC-5, dsi1 wrote:
> > > >
> > > > I make a pretty good meatball too. In my awesome opinion you have to use breadcrumbs for a tender meatball. Some people refuse to do that. Mostly they're making hamburgers in the shape of balls, not real meatballs.
> > > >
> > > >
> > > A few weeks ago there was coupon in the meat section at Kroger
> > > for their freshly made meatballs. I used the coupon, of course,
> > > and baked them a few days later. They were quite good tasting but
> > > you had to use a steak knife to cut them they were sooooooo tough;
> > > no breadcrumbs at all in the mixture.
> > >
> > > Amazing how a few bread crumbs or even a torn up piece of white
> > > bread added to the meat mixture can make a difference in the
> > > texture.
> >
> > Mama mia, biting into a tough meatball is not pleasant!
>
> It sounds overworked to me, not the fault of no breadcrumbs.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

I like to work that hamburger over until it turns pasty. I want a smooth, dense, yet tender, meatball. The Japanese are experts at working hamburger to a pasty goo.

https://www.youtube.com/watch?v=qWLBaQcvqF0

"dsi1" wrote in message
...

On Saturday, April 1, 2017 at 11:06:31 AM UTC-10, sf wrote:
> On Sat, 1 Apr 2017 13:13:34 -0700 (PDT), dsi1 <dsi10yahoo.com>
> wrote:
>
> > On Saturday, April 1, 2017 at 9:32:25 AM UTC-10,
> > wrote:
> > > On Saturday, April 1, 2017 at 2:02:22 PM UTC-5, dsi1 wrote:
> > > >
> > > > I make a pretty good meatball too. In my awesome opinion you have to
> > > > use breadcrumbs for a tender meatball. Some people refuse to do
> > > > that. Mostly they're making hamburgers in the shape of balls, not
> > > > real meatballs.
> > > >
> > > >
> > > A few weeks ago there was coupon in the meat section at Kroger
> > > for their freshly made meatballs. I used the coupon, of course,
> > > and baked them a few days later. They were quite good tasting but
> > > you had to use a steak knife to cut them they were sooooooo tough;
> > > no breadcrumbs at all in the mixture.
> > >
> > > Amazing how a few bread crumbs or even a torn up piece of white
> > > bread added to the meat mixture can make a difference in the
> > > texture.
> >
> > Mama mia, biting into a tough meatball is not pleasant!
>
> It sounds overworked to me, not the fault of no breadcrumbs.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to
> hold them.

I like to work that hamburger over until it turns pasty. I want a smooth,
dense, yet tender, meatball. The Japanese are experts at working hamburger
to a pasty goo.

https://www.youtube.com/watch?v=qWLBaQcvqF0

=====

That looks really good!! What is Mirrin?

I don't like burgers but that one I might give a try. It is different to
those I have seen.

Thanks for posting it

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

On Sunday, April 2, 2017 at 1:06:55 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, April 1, 2017 at 11:06:31 AM UTC-10, sf wrote:
> > On Sat, 1 Apr 2017 13:13:34 -0700 (PDT), dsi1 <dsi10yahoo.com>
> > wrote:
> >
> > > On Saturday, April 1, 2017 at 9:32:25 AM UTC-10,
> > > wrote:
> > > > On Saturday, April 1, 2017 at 2:02:22 PM UTC-5, dsi1 wrote:
> > > > >
> > > > > I make a pretty good meatball too. In my awesome opinion you have to
> > > > > use breadcrumbs for a tender meatball. Some people refuse to do
> > > > > that. Mostly they're making hamburgers in the shape of balls, not
> > > > > real meatballs.
> > > > >
> > > > >
> > > > A few weeks ago there was coupon in the meat section at Kroger
> > > > for their freshly made meatballs. I used the coupon, of course,
> > > > and baked them a few days later. They were quite good tasting but
> > > > you had to use a steak knife to cut them they were sooooooo tough;
> > > > no breadcrumbs at all in the mixture.
> > > >
> > > > Amazing how a few bread crumbs or even a torn up piece of white
> > > > bread added to the meat mixture can make a difference in the
> > > > texture.
> > >
> > > Mama mia, biting into a tough meatball is not pleasant!
> >
> > It sounds overworked to me, not the fault of no breadcrumbs.
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to
> > hold them.
>
> I like to work that hamburger over until it turns pasty. I want a smooth,
> dense, yet tender, meatball. The Japanese are experts at working hamburger
> to a pasty goo.
>
> https://www.youtube.com/watch?v=qWLBaQcvqF0
>
> =====
>
> That looks really good!! What is Mirrin?
>
> I don't like burgers but that one I might give a try. It is different to
> those I have seen.
>
> Thanks for posting it
>
> --
> http://www.helpforheroes.org.uk

Most people will say it's a sweet rice wine. You can substitute corn syrup and maybe a little white wine. These days, it's used by Japanese cooks to create a shiny glazed appearance in sauces.

"dsi1" wrote in message
...

On Sunday, April 2, 2017 at 1:06:55 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, April 1, 2017 at 11:06:31 AM UTC-10, sf wrote:
> > On Sat, 1 Apr 2017 13:13:34 -0700 (PDT), dsi1 <dsi10yahoo.com>
> > wrote:
> >
> > > On Saturday, April 1, 2017 at 9:32:25 AM UTC-10,
> > > wrote:
> > > > On Saturday, April 1, 2017 at 2:02:22 PM UTC-5, dsi1 wrote:
> > > > >
> > > > > I make a pretty good meatball too. In my awesome opinion you have
> > > > > to
> > > > > use breadcrumbs for a tender meatball. Some people refuse to do
> > > > > that. Mostly they're making hamburgers in the shape of balls, not
> > > > > real meatballs.
> > > > >
> > > > >
> > > > A few weeks ago there was coupon in the meat section at Kroger
> > > > for their freshly made meatballs. I used the coupon, of course,
> > > > and baked them a few days later. They were quite good tasting but
> > > > you had to use a steak knife to cut them they were sooooooo tough;
> > > > no breadcrumbs at all in the mixture.
> > > >
> > > > Amazing how a few bread crumbs or even a torn up piece of white
> > > > bread added to the meat mixture can make a difference in the
> > > > texture.
> > >
> > > Mama mia, biting into a tough meatball is not pleasant!
> >
> > It sounds overworked to me, not the fault of no breadcrumbs.
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else
> > to
> > hold them.
>
> I like to work that hamburger over until it turns pasty. I want a smooth,
> dense, yet tender, meatball. The Japanese are experts at working hamburger
> to a pasty goo.
>
> https://www.youtube.com/watch?v=qWLBaQcvqF0
>
> =====
>
> That looks really good!! What is Mirrin?
>
> I don't like burgers but that one I might give a try. It is different to
> those I have seen.
>
> Thanks for posting it
>
> --
> http://www.helpforheroes.org.uk

Most people will say it's a sweet rice wine. You can substitute corn syrup
and maybe a little white wine. These days, it's used by Japanese cooks to
create a shiny glazed appearance in sauces.

===

Thanks


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

Ophelia wrote in rec.food.cooking:

> "dsi1" wrote in message
> ...
>
> On Saturday, April 1, 2017 at 11:06:31 AM UTC-10, sf wrote:
> > On Sat, 1 Apr 2017 13:13:34 -0700 (PDT), dsi1 <dsi10yahoo.com>
> > wrote:
> >
> >> On Saturday, April 1, 2017 at 9:32:25 AM UTC-10,
> >> wrote:
> >> > On Saturday, April 1, 2017 at 2:02:22 PM UTC-5, dsi1 wrote:
> >> > >
> >> > > I make a pretty good meatball too. In my awesome opinion you
> have to >> > > use breadcrumbs for a tender meatball. Some people
> refuse to do >> > > that. Mostly they're making hamburgers in the
> shape of balls, not >> > > real meatballs.
> >> > >
> >> > >
> >> > A few weeks ago there was coupon in the meat section at Kroger
> >> > for their freshly made meatballs. I used the coupon, of course,
> >> > and baked them a few days later. They were quite good tasting
> but >> > you had to use a steak knife to cut them they were sooooooo
> tough; >> > no breadcrumbs at all in the mixture.
> >> >
> >> > Amazing how a few bread crumbs or even a torn up piece of white
> >> > bread added to the meat mixture can make a difference in the
> >> > texture.
> > >
> >> Mama mia, biting into a tough meatball is not pleasant!
> >
> > It sounds overworked to me, not the fault of no breadcrumbs.
> >
> >
> > -- Avoid cutting yourself when slicing vegetables by getting
> > someone else to hold them.
>
> I like to work that hamburger over until it turns pasty. I want a
> smooth, dense, yet tender, meatball. The Japanese are experts at
> working hamburger to a pasty goo.
>
> https://www.youtube.com/watch?v=qWLBaQcvqF0
>
> =====
>
> That looks really good!! What is Mirrin?
>
> I don't like burgers but that one I might give a try. It is
> different to those I have seen.
>
> Thanks for posting it

Mirin? Japanese rice wine (sake) but with added salt ;-) Similar in
use to our 'cooking sherry'.

--