Mama Lucia's Italian-style meatballs.
(fully cooked and frozen)
12oz bag on sale for only $1.67 .

I bought a bag this morning and just tried
a couple to see how they taste.

YUM!

I'm heating up another 2 to try on buttered toast.

I'll probably buy a couple more bags when I go back
tomorrow for pork butt (0.99/lb)

"Gary" > wrote in message ...
> Mama Lucia's Italian-style meatballs.
> (fully cooked and frozen)
> 12oz bag on sale for only $1.67 .
>
> I bought a bag this morning and just tried
> a couple to see how they taste.
>
> YUM!
>
> I'm heating up another 2 to try on buttered toast.
>
> I'll probably buy a couple more bags when I go back
> tomorrow for pork butt (0.99/lb)


Look for coupons for 1.50 off one, they are pretty regular in the newspaper
pull outs where I am, maybe where you are too. Dh really likes them, so I do
keep them on hand for a quick meal.

Cheri


Cheri

On Saturday, April 1, 2017 at 5:52:30 AM UTC-10, Gary wrote:
> Mama Lucia's Italian-style meatballs.
> (fully cooked and frozen)
> 12oz bag on sale for only $1.67 .
>
> I bought a bag this morning and just tried
> a couple to see how they taste.
>
> YUM!
>
> I'm heating up another 2 to try on buttered toast.
>
> I'll probably buy a couple more bags when I go back
> tomorrow for pork butt (0.99/lb)

I have had some pretty good frozen meatballs. They are very handy to have and you get to pick the exact amount you need.

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.

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 Sat, 01 Apr 2017 19:52:03 GMT, Wayne Boatwright
> wrote:

> On Sat 01 Apr 2017 12:19:46p, Sqwertz told us...
>
> > On Sat, 01 Apr 2017 16:36:07 GMT, Wayne Boatwright wrote:
> >
> >> On Sat 01 Apr 2017 09:52:14a, Gary told us...
> >>
> >>> Mama Lucia's Italian-style meatballs.
> >>> (fully cooked and frozen)
> >>> 12oz bag on sale for only $1.67 .
> >>>
> >>> I bought a bag this morning and just tried
> >>> a couple to see how they taste.
> >>>
> >>> YUM!
> >>>
> >>> I'm heating up another 2 to try on buttered toast.
> >>>
> >>> I'll probably buy a couple more bags when I go back
> >>> tomorrow for pork butt (0.99/lb)
> >>>
> >>
> >> Good that you like them! I don't remember if I ever tried that
> >> brand, but those I have tried contained hydrolized vegetable
> >> protein in them and I can detect that with the first bite. Nasty
> >> stuff, IMO. I know lots of folks like them, and I may just be
> >> sensitive to the taste and texture of the non-meat substitute.
> >
> > I think you may be thinking of Textured Vegetable Protein (TVP),
> > which is a non-meat filler in cheap meatballs. HVP is a
> > flavoring/enhancer high in MSG.
> >
> > TVP is the first thing I look for in a retail meatball ingredient
> > list. Any amount and I take a pass. Even though it may be second
> > or third on the ingredient list, it's usually the main/majority
> > ingredient due to a ingredient labeling loophole (TVP being a dry
> > ingredient that needs rehydrating).
> >
> > -sw
> >
>
> Thanks, Steve. Yes, that's what I meant.

I hate commercial meatballs too.


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

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.

Gary wrote in rec.food.cooking:

> Mama Lucia's Italian-style meatballs.
> (fully cooked and frozen)
> 12oz bag on sale for only $1.67 .
>
> I bought a bag this morning and just tried
> a couple to see how they taste.
>
> YUM!
>
> I'm heating up another 2 to try on buttered toast.
>
> I'll probably buy a couple more bags when I go back
> tomorrow for pork butt (0.99/lb)

Those arent bad at all. I get them on sale too (momma lucia).



--

On Sat, 01 Apr 2017 16:34:16 -0500, "cshenk" > wrote:

>Gary wrote in rec.food.cooking:
>
>> Mama Lucia's Italian-style meatballs.
>> (fully cooked and frozen)
>> 12oz bag on sale for only $1.67 .
>>
>> I bought a bag this morning and just tried
>> a couple to see how they taste.
>>
>> YUM!
>>
>> I'm heating up another 2 to try on buttered toast.
>>
>> I'll probably buy a couple more bags when I go back
>> tomorrow for pork butt (0.99/lb)
>
>Those arent bad at all. I get them on sale too (momma lucia).

WTF would a normal human want to eat factory mystery meat? It's dead
easy to grind a five pound roast with veggies, season and make
meat-a-balles. The thought of factory frozen mystery meat balls gives
me the shivers, very likely contains someone the mafia offed and Guido
couldn't bother with C-Menta shooze

On Sat, 01 Apr 2017 22:33:01 -0400, wrote:

>On Sat, 01 Apr 2017 16:34:16 -0500, "cshenk" > wrote:
>
>>Gary wrote in rec.food.cooking:
>>
>>> Mama Lucia's Italian-style meatballs.
>>> (fully cooked and frozen)
>>> 12oz bag on sale for only $1.67 .
>>>
>>> I bought a bag this morning and just tried
>>> a couple to see how they taste.
>>>
>>> YUM!
>>>
>>> I'm heating up another 2 to try on buttered toast.
>>>
>>> I'll probably buy a couple more bags when I go back
>>> tomorrow for pork butt (0.99/lb)
>>
>>Those arent bad at all. I get them on sale too (momma lucia).
>
>WTF would a normal human want to eat factory mystery meat? It's dead
>easy to grind a five pound roast with veggies, season and make
>meat-a-balles. The thought of factory frozen mystery meat balls gives
>me the shivers, very likely contains someone the mafia offed

So that's where all those people go. Thanks for clearing that up!

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.

On Saturday, April 1, 2017 at 3:02:22 PM UTC-4, dsi1 wrote:
> On Saturday, April 1, 2017 at 5:52:30 AM UTC-10, Gary wrote:
> > Mama Lucia's Italian-style meatballs.
> > (fully cooked and frozen)
> > 12oz bag on sale for only $1.67 .
> >
> > I bought a bag this morning and just tried
> > a couple to see how they taste.
> >
> > YUM!
> >
> > I'm heating up another 2 to try on buttered toast.
> >
> > I'll probably buy a couple more bags when I go back
> > tomorrow for pork butt (0.99/lb)
>
> I have had some pretty good frozen meatballs. They are very handy to have and you get to pick the exact amount you need.
>
> 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.

The inverse is worse: people who put bread crumbs in hamburgers.

Cindy Hamilton

On 2017-04-02 8:01 AM, Cindy Hamilton wrote:
> On Saturday, April 1, 2017 at 3:02:22 PM UTC-4, dsi1 wrote:
>> On Saturday, April 1, 2017 at 5:52:30 AM UTC-10, Gary wrote:
>>> Mama Lucia's Italian-style meatballs.
>>> (fully cooked and frozen)
>>> 12oz bag on sale for only $1.67 .
>>>
>>> I bought a bag this morning and just tried
>>> a couple to see how they taste.
>>>
>>> YUM!
>>>
>>> I'm heating up another 2 to try on buttered toast.
>>>
>>> I'll probably buy a couple more bags when I go back
>>> tomorrow for pork butt (0.99/lb)
>>
>> I have had some pretty good frozen meatballs. They are very handy to have and you get to pick the exact amount you need.
>>
>> 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.
>
> The inverse is worse: people who put bread crumbs in hamburgers.

Hey... I resent that. I put about a tablespoon of dry bread crumbs in
with a pound of regular hamburger. It is not really filler. It just
helps to retain some of the flavour.

"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

On Sunday, April 2, 2017 at 8:30:44 AM UTC-4, Dave Smith wrote:
> On 2017-04-02 8:01 AM, Cindy Hamilton wrote:
> > On Saturday, April 1, 2017 at 3:02:22 PM UTC-4, dsi1 wrote:
> >> On Saturday, April 1, 2017 at 5:52:30 AM UTC-10, Gary wrote:
> >>> Mama Lucia's Italian-style meatballs.
> >>> (fully cooked and frozen)
> >>> 12oz bag on sale for only $1.67 .
> >>>
> >>> I bought a bag this morning and just tried
> >>> a couple to see how they taste.
> >>>
> >>> YUM!
> >>>
> >>> I'm heating up another 2 to try on buttered toast.
> >>>
> >>> I'll probably buy a couple more bags when I go back
> >>> tomorrow for pork butt (0.99/lb)
> >>
> >> I have had some pretty good frozen meatballs. They are very handy to have and you get to pick the exact amount you need.
> >>
> >> 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.
> >
> > The inverse is worse: people who put bread crumbs in hamburgers.
>
> Hey... I resent that. I put about a tablespoon of dry bread crumbs in
> with a pound of regular hamburger. It is not really filler. It just
> helps to retain some of the flavour.

Where does the flavor go? A gently patted (and not overcooked) burger of
ground chuck has plenty of flavor.

Cindy Hamilton

On 4/2/2017 11:42 AM, Cindy Hamilton wrote:
> On Sunday, April 2, 2017 at 8:30:44 AM UTC-4, Dave Smith wrote:
>> On 2017-04-02 8:01 AM, Cindy Hamilton wrote:
>>> On Saturday, April 1, 2017 at 3:02:22 PM UTC-4, dsi1 wrote:
>>>> On Saturday, April 1, 2017 at 5:52:30 AM UTC-10, Gary wrote:
>>>>> Mama Lucia's Italian-style meatballs.
>>>>> (fully cooked and frozen)
>>>>> 12oz bag on sale for only $1.67 .
>>>>>
>>>>> I bought a bag this morning and just tried
>>>>> a couple to see how they taste.
>>>>>
>>>>> YUM!
>>>>>
>>>>> I'm heating up another 2 to try on buttered toast.
>>>>>
>>>>> I'll probably buy a couple more bags when I go back
>>>>> tomorrow for pork butt (0.99/lb)
>>>>
>>>> I have had some pretty good frozen meatballs. They are very handy to have and you get to pick the exact amount you need.
>>>>
>>>> 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.
>>>
>>> The inverse is worse: people who put bread crumbs in hamburgers.
>>
>> Hey... I resent that. I put about a tablespoon of dry bread crumbs in
>> with a pound of regular hamburger. It is not really filler. It just
>> helps to retain some of the flavour.
>
> Where does the flavor go? A gently patted (and not overcooked) burger of
> ground chuck has plenty of flavor.
>
> Cindy Hamilton
>

Right. If pure beef is good enough for McDonalds, its good enough for me.

Meatballs get stale Italian bread that was soaked in water. Aunt Angies
recipe lives!

On Sunday, April 2, 2017 at 2:01:36 AM UTC-10, Cindy Hamilton wrote:
> On Saturday, April 1, 2017 at 3:02:22 PM UTC-4, dsi1 wrote:
> > On Saturday, April 1, 2017 at 5:52:30 AM UTC-10, Gary wrote:
> > > Mama Lucia's Italian-style meatballs.
> > > (fully cooked and frozen)
> > > 12oz bag on sale for only $1.67 .
> > >
> > > I bought a bag this morning and just tried
> > > a couple to see how they taste.
> > >
> > > YUM!
> > >
> > > I'm heating up another 2 to try on buttered toast.
> > >
> > > I'll probably buy a couple more bags when I go back
> > > tomorrow for pork butt (0.99/lb)
> >
> > I have had some pretty good frozen meatballs. They are very handy to have and you get to pick the exact amount you need.
> >
> > 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.
>
> The inverse is worse: people who put bread crumbs in hamburgers.
>
> Cindy Hamilton

Japanese okazuya hamburgers tend to have a lot of bread in it. Luckily, they're kind of small.

On Sunday, April 2, 2017 at 3:00:35 AM UTC-10, Ophelia wrote:
> "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

Actually, honey would probably be a better choice for most people. I can pick up a bottle at the market but most times, I just omit that stuff.

"dsi1" wrote in message
...

On Sunday, April 2, 2017 at 3:00:35 AM UTC-10, Ophelia wrote:
> "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

Actually, honey would probably be a better choice for most people. I can
pick up a bottle at the market but most times, I just omit that stuff.

==

Ok thanks I'll change that in the recipe!

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

On Sun, 2 Apr 2017 11:27:34 -0700 (PDT), dsi1 >
wrote:

> Actually, honey would probably be a better choice for most people. I can pick up a bottle at the market but most times, I just omit that stuff.

I love mirin. I may not use rice wine all the time, but IMO teriyaki
sauce can't be made without mirin.


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

wrote in rec.food.cooking:

> On Sat, 01 Apr 2017 16:34:16 -0500, "cshenk" > wrote:
>
> > Gary wrote in rec.food.cooking:
> >
> >> Mama Lucia's Italian-style meatballs.
> >> (fully cooked and frozen)
> >> 12oz bag on sale for only $1.67 .
> >>
> >> I bought a bag this morning and just tried
> >> a couple to see how they taste.
> >>
> >> YUM!
> >>
> >> I'm heating up another 2 to try on buttered toast.
> >>
> >> I'll probably buy a couple more bags when I go back
> >> tomorrow for pork butt (0.99/lb)
> >
> > Those arent bad at all. I get them on sale too (momma lucia).
>
> WTF would a normal human want to eat factory mystery meat? It's dead
> easy to grind a five pound roast with veggies, season and make
> meat-a-balles. The thought of factory frozen mystery meat balls gives
> me the shivers, very likely contains someone the mafia offed and Guido
> couldn't bother with C-Menta shooze

Sheldon, you've been retired so long, you don't even recall the time
constraints of working people.

--

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'.

--

On Sunday, April 2, 2017 at 8:53:36 AM UTC-10, sf wrote:
> On Sun, 2 Apr 2017 11:27:34 -0700 (PDT), dsi1 <dsi1yahoo.com>
> wrote:
>
> > Actually, honey would probably be a better choice for most people. I can pick up a bottle at the market but most times, I just omit that stuff.
>
> I love mirin. I may not use rice wine all the time, but IMO teriyaki
> sauce can't be made without mirin.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

I've made teriyaki sauce since I was a kid. There's a couple of types of mirin. One is sweetened sake and the other is a weird gooey sauce. Sake and sugar makes a better substitute. OTOH, most times I don't use sake or mirin. I was never into adding booze in my cooking so that's probably why.

On 4/1/2017 12:52 PM, Gary wrote:
> Mama Lucia's Italian-style meatballs.
> (fully cooked and frozen)
> 12oz bag on sale for only $1.67 .
>
> I bought a bag this morning and just tried
> a couple to see how they taste.
>
> YUM!
>
> I'm heating up another 2 to try on buttered toast.
>
Meatballs on buttered toast... nothing else on the toast?

Jill

On Saturday, April 1, 2017 at 3:02:22 PM UTC-4, dsi1 wrote:
> On Saturday, April 1, 2017 at 5:52:30 AM UTC-10, Gary wrote:
> > Mama Lucia's Italian-style meatballs.
> > (fully cooked and frozen)
> > 12oz bag on sale for only $1.67 .
> >
> > I bought a bag this morning and just tried
> > a couple to see how they taste.
> >
> > YUM!
> >
> > I'm heating up another 2 to try on buttered toast.
> >
> > I'll probably buy a couple more bags when I go back
> > tomorrow for pork butt (0.99/lb)
>
> I have had some pretty good frozen meatballs. They are very handy to have and you get to pick the exact amount you need.
>
> 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.

I like to put oatmeal in mine

On Tue, 4 Apr 2017 10:34:26 -0700 (PDT), dsi1 >
wrote:

> On Tuesday, April 4, 2017 at 7:17:50 AM UTC-10, sf wrote:
> > On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > wrote:
> >
> > > I've made teriyaki sauce since I was a kid. There's a couple of types of mirin. One is sweetened sake and the other is a weird gooey sauce. Sake and sugar makes a better substitute. OTOH, most times I don't use sake or mirin. I was never into adding booze in my cooking so that's probably why.
> >
> > Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
> > soy sauce, fresh garlic and fresh ginger.
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> Sounds good to me.

It is! In fact, I made a quick coleslaw dressing last night out of
only Mirin and rice vinegar. Just add pepper. Perfect!

Now that I think about it. A native Hawaiian gave me a verbal recipe
for a marinade with booze (amounts "to taste", but she didn't call it
teriyaki. I titled it Hawaiian Marinade when I wrote it on a sticky
note. It's still attached to the inside of a cabinet door, that I
used the way people use their phones and tablets now. Looked at the
recipe - there are two either/or's. Either soy sauce or peanut butter
and either 7-Up or Coke. I'm guessing soy would be a nod to Korea and
peanut butter would be a nod to Thailand. I haven't tried the peanut
butter version, but it's probably very good on chicken. Not sure what
the either 7-Up or Coke is about and don't remember what I used, maybe
it was whatever was on sale.


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

On Tue, 4 Apr 2017 11:44:16 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, April 4, 2017 at 1:22:12 PM UTC-4, sf wrote:
> > On Sun, 02 Apr 2017 15:03:24 -0500, "cshenk" > wrote:
> >
> > > 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'.
> >
> > It's sweet and not salted. https://en.wikipedia.org/wiki/Mirin
>
> It's very easy to find salted mirin at the grocery store
> and Asian market, just like salted "cooking wine".
>

Does it say Salted in big letters on the front label or is it the last
word on ingredient list?


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

Cheri wrote:
>
> "Gary" > wrote in message ...
> > Mama Lucia's Italian-style meatballs.
> > (fully cooked and frozen)
> > 12oz bag on sale for only $1.67 .
> >
> > I bought a bag this morning and just tried
> > a couple to see how they taste.
> >
> > YUM!
> >
> > I'm heating up another 2 to try on buttered toast.
> >
> > I'll probably buy a couple more bags when I go back
> > tomorrow for pork butt (0.99/lb)
>
> Look for coupons for 1.50 off one, they are pretty regular in the newspaper
> pull outs where I am, maybe where you are too. Dh really likes them, so I do
> keep them on hand for a quick meal.

Thanks Cheri. I'll watch for the coupons. I did buy one more
bag on sunday since they were so cheap - sale was 14oz for $1.67

On Tue, 04 Apr 2017 19:02:56 -0400, wrote:

>On Tue, 04 Apr 2017 16:48:29 -0400, Gary > wrote:
>
>>Cheri wrote:
>>>
>>> "Gary" > wrote in message ...
>>> > Mama Lucia's Italian-style meatballs.
>>> > (fully cooked and frozen)
>>> > 12oz bag on sale for only $1.67 .
>>> >
>>> > I bought a bag this morning and just tried
>>> > a couple to see how they taste.
>>> >
>>> > YUM!
>>> >
>>> > I'm heating up another 2 to try on buttered toast.
>>> >
>>> > I'll probably buy a couple more bags when I go back
>>> > tomorrow for pork butt (0.99/lb)
>>>
>>> Look for coupons for 1.50 off one, they are pretty regular in the newspaper
>>> pull outs where I am, maybe where you are too. Dh really likes them, so I do
>>> keep them on hand for a quick meal.
>>
>>Thanks Cheri. I'll watch for the coupons. I did buy one more
>>bag on sunday since they were so cheap - sale was 14oz for $1.67
>
>Mystery meat, probably contains cockroach parts, etal.

Yes. Hot dogs are really polar bear dicks.

On 2017-04-04 7:02 PM, wrote:
> On Tue, 04 Apr 2017 16:48:29 -0400, Gary > wrote:
>

>> Thanks Cheri. I'll watch for the coupons. I did buy one more
>> bag on sunday since they were so cheap - sale was 14oz for $1.67
>
> Mystery meat, probably contains cockroach parts, etal.
>


That would be the premium brand.

On Tue, 04 Apr 2017 16:48:29 -0400, Gary > wrote:

>Cheri wrote:
>>
>> "Gary" > wrote in message ...
>> > Mama Lucia's Italian-style meatballs.
>> > (fully cooked and frozen)
>> > 12oz bag on sale for only $1.67 .
>> >
>> > I bought a bag this morning and just tried
>> > a couple to see how they taste.
>> >
>> > YUM!
>> >
>> > I'm heating up another 2 to try on buttered toast.
>> >
>> > I'll probably buy a couple more bags when I go back
>> > tomorrow for pork butt (0.99/lb)
>>
>> Look for coupons for 1.50 off one, they are pretty regular in the newspaper
>> pull outs where I am, maybe where you are too. Dh really likes them, so I do
>> keep them on hand for a quick meal.
>
>Thanks Cheri. I'll watch for the coupons. I did buy one more
>bag on sunday since they were so cheap - sale was 14oz for $1.67

Mystery meat, probably contains cockroach parts, etal.

> wrote in message
...
> On Tue, 04 Apr 2017 16:48:29 -0400, Gary > wrote:
>
>>Cheri wrote:
>>>
>>> "Gary" > wrote in message
>>> ...
>>> > Mama Lucia's Italian-style meatballs.
>>> > (fully cooked and frozen)
>>> > 12oz bag on sale for only $1.67 .
>>> >
>>> > I bought a bag this morning and just tried
>>> > a couple to see how they taste.
>>> >
>>> > YUM!
>>> >
>>> > I'm heating up another 2 to try on buttered toast.
>>> >
>>> > I'll probably buy a couple more bags when I go back
>>> > tomorrow for pork butt (0.99/lb)
>>>
>>> Look for coupons for 1.50 off one, they are pretty regular in the
>>> newspaper
>>> pull outs where I am, maybe where you are too. Dh really likes them, so
>>> I do
>>> keep them on hand for a quick meal.
>>
>>Thanks Cheri. I'll watch for the coupons. I did buy one more
>>bag on sunday since they were so cheap - sale was 14oz for $1.67
>
> Mystery meat, probably contains cockroach parts, etal.


Ah, but good cockroach parts!

Cheri

"Cheri" wrote in message news
> wrote in message
...
> On Tue, 04 Apr 2017 16:48:29 -0400, Gary > wrote:
>
>>Cheri wrote:
>>>
>>> "Gary" > wrote in message
>>> ...
>>> > Mama Lucia's Italian-style meatballs.
>>> > (fully cooked and frozen)
>>> > 12oz bag on sale for only $1.67 .
>>> >
>>> > I bought a bag this morning and just tried
>>> > a couple to see how they taste.
>>> >
>>> > YUM!
>>> >
>>> > I'm heating up another 2 to try on buttered toast.
>>> >
>>> > I'll probably buy a couple more bags when I go back
>>> > tomorrow for pork butt (0.99/lb)
>>>
>>> Look for coupons for 1.50 off one, they are pretty regular in the
>>> newspaper
>>> pull outs where I am, maybe where you are too. Dh really likes them, so
>>> I do
>>> keep them on hand for a quick meal.
>>
>>Thanks Cheri. I'll watch for the coupons. I did buy one more
>>bag on sunday since they were so cheap - sale was 14oz for $1.67
>
> Mystery meat, probably contains cockroach parts, etal.


Ah, but good cockroach parts!

Cheri

===

lol I won't ask!

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

On Tuesday, April 4, 2017 at 4:41:54 PM UTC-4, sf wrote:
> On Tue, 4 Apr 2017 11:44:16 -0700 (PDT), Cindy Hamilton

> > > It's sweet and not salted. https://en.wikipedia.org/wiki/Mirin
> >
> > It's very easy to find salted mirin at the grocery store
> > and Asian market, just like salted "cooking wine".
> >
>
> Does it say Salted in big letters on the front label or is it the last
> word on ingredient list?

A random sampling of nutritional and other labeling information indicates
that salt is the last ingredient. However, at 130 mg sodium per tablespoon,
that's an awful lot of salt. Holland House Red Cooking Wine (that stuff
in the vinegar aisle) has 95 mg sodium per tablespoon.

<http://www.edenfoods.com/store/mirin-rice-cooking-wine-glass-bottle.html>

Cindy Hamilton

On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
wrote:

> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
>
> > On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 >
> > wrote:
> >
> >> I've made teriyaki sauce since I was a kid. There's a couple of types of mirin. One is sweetened sake and the other is a weird gooey sauce. Sake and sugar makes a better substitute. OTOH, most times I don't use sake or mirin. I was never into adding booze in my cooking so that's probably why.
> >
> > Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
> > soy sauce, fresh garlic and fresh ginger.
>
> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
> than teriyaki sauce.
>

Says you. I know what teriyaki should taste like and it's not candy
sweet.


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

On Wed, 5 Apr 2017 14:17:25 -0500, Sqwertz >
wrote:

> Why would it say SALTED in big letters on the front?

Why would you call it SALTED unless it specifically says so on the
front label? Going by the nit you and Cindy are picking you should be
calling every commercial product that contains salt, even if it's the
last ingredient in the list, SALTED. I look forward to your future
posts.


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

On Wed, 05 Apr 2017 13:10:44 -0700, sf > wrote:

>On Wed, 5 Apr 2017 14:07:42 -0500, Sqwertz >
>wrote:
>
>> On Tue, 04 Apr 2017 10:17:48 -0700, sf wrote:
>>
>> > On Sun, 2 Apr 2017 14:44:57 -0700 (PDT), dsi1 >
>> > wrote:
>> >
>> >> I've made teriyaki sauce since I was a kid. There's a couple of types of mirin. One is sweetened sake and the other is a weird gooey sauce. Sake and sugar makes a better substitute. OTOH, most times I don't use sake or mirin. I was never into adding booze in my cooking so that's probably why.
>> >
>> > Mine is usually a quick combo (no measuring) of Mirin, rice vinegar,
>> > soy sauce, fresh garlic and fresh ginger.
>>
>> Vinegar in teriyaki sauce makes sort of sweet and sour sauce rather
>> than teriyaki sauce.
>>
>
>Says you. I know what teriyaki should taste like and it's not candy
>sweet.

I don't think vinegar goes into teriyaki sauce. Of course you could
always promote your version as "Teriyaki sauce, with added vinegar!"

On Sun, 2 Apr 2017 05:01:33 -0700 (PDT), Cindy Hamilton
> wrote:

> The inverse is worse: people who put bread crumbs in hamburgers.

Burger shaped individual meat loaves (usually contains egg too),
served in a bun. Yuck.


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