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 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.

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 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.

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 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.

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