I'm asking for trouble! Meatballs?
Sky
Anywho, recently for some peculiar reason, I've suffered a yen to make
meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
larger than say, one inchers - the small appetizer sort that only take
one bite to consume. I'm aware of and had read many a recipe for
meatballs, not to mention, I've googled aplenty <g>.
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice
Sky
>
> Forewarning - I've already donned flame-proof attire!
>
> Anywho, recently for some peculiar reason, I've suffered a yen to make
> meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> larger than say, one inchers - the small appetizer sort that only take
> one bite to consume. I'm aware of and had read many a recipe for
> meatballs, not to mention, I've googled aplenty <g>.
Dang it, I hit the wrong button too! I also meant to include the
following:
I don't want anything that resembles miniature meatloafs masquerading as
meatballs. Think crockpot and mini-appetizers. That sort of thing.
The other night I experimented, and I wasn't satisfied. Actually, I was
very disappointed with my efforts. I need all the hints I can get
considering the parameters I've already mentioned.
Sky, who's ever curious again
P.S. I did include some seedless raspberry jelly in my failed meatballs
experiment! Hey, if grape jelly works. . . .. !
P.S.S. Should I duck??? <G>
Puester
> Forewarning - I've already donned flame-proof attire!
>
> Anywho, recently for some peculiar reason, I've suffered a yen to make
> meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> larger than say, one inchers - the small appetizer sort that only take
> one bite to consume. I'm aware of and had read many a recipe for
> meatballs, not to mention, I've googled aplenty <g>.
>
Party Meatballs
1 lb. ground pork (or pork/veal/beef meatloaf mix)
1 8 oz. can water chestnuts, drained, rinsed and chopped fine
1/2 c. finely minced green or mild onions
1 tsp. minced ginger
3/4 tsp. salt
1 Tbsp soy sauce
1 egg. lightly beaten1/2 c. bread crumbs
cornstarch
Combine all ingredients except cornstarch. Mix well.
Shape into 3/4 to 1 inch balls, roll in cornstarch to coat lightly.
Brown in oil or bake until thoroughly cooked.
Serve in a chafing dish or casserole with your favorite sauce or mix:
1 c. sugar
1/2 c. white vinegar
small can chunk pineapple including juice
1 chopped green or red bell pepper
1/4 tsp. salt
Simmer together 5 minutes. Comgine 2 tsp cornstarch with 1 Tbsp cold
water, blend into hot sauce, stir until thickened, add 1 Tbsp soy sauce
or more to taste. Pour over hot meatballs. Serve with toothpicks for a
party or over plain cooked rice for a main dish.
gloria p
Dee Dee
"Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
news:470047...@NOsbcglobal.SnPeAtM...
> Forewarning - I've already donned flame-proof attire!
>
> Anywho, recently for some peculiar reason, I've suffered a yen to make
> meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> larger than say, one inchers - the small appetizer sort that only take
> one bite to consume. I'm aware of and had read many a recipe for
> meatballs, not to mention, I've googled aplenty <g>.
>
>
Dee Dee
Edwin Pawlowski
"Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
> very disappointed with my efforts. I need all the hints I can get
> considering the parameters I've already mentioned.
>
> Sky, who's ever curious again
>
> P.S. I did include some seedless raspberry jelly in my failed meatballs
> experiment! Hey, if grape jelly works. . . .. !
>
> P.S.S. Should I duck??? <G>
Real meatballs don't have jelly of any sort.
Use a mix of 50% beef, 25% each of pork and veal. For a binder, use an egg
and wet stale Italian bread. Add some grated parmesan cheese and fry.
Dee Dee
"Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
> P.S. I did include some seedless raspberry jelly in my failed meatballs
> experiment! Hey, if grape jelly works. . . .. !
>
> P.S.S. Should I duck??? <G>
>
Swedish meatballs -- lingonberry jelly --
Or are you doing Italian-type.
Dee Dee
Sheldon
>
> Anywho, recently for some peculiar reason, I've suffered a yen to make
> meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> larger than say, one inchers - the small appetizer sort that only take
> one bite to consume. I'm aware of and had read many a recipe for
> meatballs, not to mention, I've googled aplenty <g>.
No matter what, grind your own meat, or you can die, really, no joke.
Ask your butcher for a nice lean 2lb hunk of boneless pork shoulder.
Grind it yourself with a small onion, couple ribs celery, a half dozen
sprigs flat leaf parsley , a small scrubbed raw potato, and a stack of
saltines. Blend ground mixture with a heaping tablespoon italian
seasoning, a tsp kosher salt, a big pinch fennel seeds, a tsp coarse
ground black pepper, a scant 1/2 tsp granulated garlic, 2 eggs and a
good splash dago red. Add hot pepper to taste or fergeddaboudit. Add
a couple three Tbsp fresh grated parmesan/romano cheese, resl cheeze,
not that friggin' saw dust. Mix with hands (washed). Form into balls
around a small cube mozz and one raisin, whatever size you relish.
Arrange on pan and bake at 350 for like 20-30 minutes or until just
cooked (you're allowed to taste test). Serve with antipasto and
garlic bread, and more dago red. Or add to minestrone.
Serves four entrees or eight appetizers.
Sheldon
Little Malice
> Forewarning - I've already donned flame-proof attire!
>
> Anywho, recently for some peculiar reason, I've suffered a yen to make
> meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> larger than say, one inchers - the small appetizer sort that only take
> one bite to consume. I'm aware of and had read many a recipe for
> meatballs, not to mention, I've googled aplenty <g>.
My Gramma used to make these as an appetizer -- I love them, but DH
won't eat meatballs, so I don't get to make them often:
Greek Meatballs
1# ground lamb or beef (or 1/2 # each)
1 egg, beaten
1/3 C. dry bread crumbs
1/3 C. soy sauce
1/4 tsp. powdered ginger
1/4 tsp. garlic salt
1/4 tsp. cumin
1/2 C. chopped walnuts
Preheat oven to 275°-300° F.; mix all ingredients thoroughly. Shape
into 1 inch balls, place in single layer in 9 X 13 inch baking dish.
Bake uncovered for 35-45 minutes. Makes 32-34.
--
Jani in WA
Nancy Young
"Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote
> The other night I experimented, and I wasn't satisfied. Actually, I was
> very disappointed with my efforts. I need all the hints I can get
> considering the parameters I've already mentioned.
>
> Sky, who's ever curious again
>
> P.S. I did include some seedless raspberry jelly in my failed meatballs
> experiment! Hey, if grape jelly works. . . .. !
>
> P.S.S. Should I duck??? <G>
As far as I'm concerned, you got exactly what you deserved!
Bad meatballs!
nancy : )
Sky
Sounds good, but your recipe/description gives the impression of
intensive labor (sigh). I'd like to stay away from 'Italian' style and
definitely nothing that smacks of meatloaf! Somehow, I envision a
hamburger/pork blend with a bit of sweet-n-sour aspect with soy &
pineapple maybe. Or maybe a stroganoff style? It's all up in the air
(with the provisos already given).
Sky
Sky
Thanks for sharing. Not quite what I'm looking for, but there are
always apsects to any recipe that are good :)
Sky
Leonard Blaisdell
Sky <skyh...@NOsbcglobal.SnPeAtM> wrote:
> Anywho, recently for some peculiar reason, I've suffered a yen to make
> meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> larger than say, one inchers - the small appetizer sort that only take
> one bite to consume. I'm aware of and had read many a recipe for
> meatballs, not to mention, I've googled aplenty <g>.
I read your next post and still offer the following.
Take your favorite meatloaf recipe, form them in little balls and fry
them. I'm assuming there is egg and some sort of stiffener (bread crumbs
usually in my case) in the recipe. Fry a bit, roll a bit, fry a bit,
roll a bit etc. until browned. I drop them in some sort of sauce or
broth to cook further when they're brown enough. I'd turn the heat way
down, add a bit of water and simmer a while otherwise to cook them
through.
Try this. Cook a half to three quarters cup of long grained rice and add
it to your meatloaf recipe assuming you're originally using a pound of
meat before forming the meatballs. Then you get porcupine meatballs.
They're tasty and the rice is a good extender for a cheap guy like me.
I know there are at least a million meatball recipes depending on which
million people you ask.
leo
Sky
I try ;)
Sky, who's still experimenting
Sky
Nope, not Italian style. I'd rather not use any oregano. Not sure what
I want, just nothing that smacks of spaghettie sauce or tomatoes. Hey!
I'm a 'super taster' after all <VBG>!
Sky
Sky
I'm leaning this way. Right now, I think I'll use a mix of 50/50 ground
beef/pork with some wet and dry spices. I'm still researching ;)
Sky
Sky
I wondered about using something like walnuts or pecans or whatever!
This sounds really good ;) But I do want to stay away from 'meatloaf'
types of ingredients, if at least by portion.
Sky
Sky
Well, the meatballs weren't very good at all, but the raspberry jelly
was in the sauce. That part wasn't so bad ;P But hey, I figured . . .
why not give it a go <G>? I won't do it again. I'd rather not waste
the raspberry jelly.
Sky, who likes to experiment anywho
kilikini
I'm saving this recipe, Gloria, thanks!
kili
Sky
Thanks for your suggestions ;) The technique(s) you describe I've
tried. Although, I want to avoid a 'meatloaf-y' meatball. I'm not
exactly sure what I'm looking for, but I know it's not Italian, or
Greek, or I'm not sure!
I grew up with "porcupine stuffed green peppers" and they're definitely
not on my list <G>. But perhaps the technique is the difference :) I
do not like the rice cooked "with" the meat, but I do like rice with my
meat. A subtle difference, I know.
Sky, who's still cojutating!
Sky
The more I look at this recipe, the more I like it - I think <G>. Only
this is, I'd leave out the bell peppers. And play with some herbs &
spices ;) Thanks for sharing, Gloria.
Sky
kilikini
>
> Sounds good, but your recipe/description gives the impression of
> intensive labor (sigh). I'd like to stay away from 'Italian' style
> and definitely nothing that smacks of meatloaf! Somehow, I envision a
> hamburger/pork blend with a bit of sweet-n-sour aspect with soy &
> pineapple maybe. Or maybe a stroganoff style? It's all up in the air
> (with the provisos already given).
>
> Sky
I like the pineapple sweet & sour idea. Maybe make the meatballs and put
them in a sauce with pineapple juice, cut up roasted red peppers, onion,
garlic, ginger, rice vinegar, cornstarch, green onions on top..... make it
up. You're good at this. :~)
kili
hahabogus
news:4oYLi.53399$Um6....@newssvr12.news.prodigy.net:
best to bake till almost cooked and finish the cooking the meatball in
the sauce....this way you brown and defat the balls but enough juices
remain in the meat to help flavour the sauce.
--
The house of the burning beet-Alan
It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore
sf
wrote:
>Forewarning - I've already donned flame-proof attire!
>
>Anywho, recently for some peculiar reason, I've suffered a yen to make
>meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
>larger than say, one inchers - the small appetizer sort that only take
>one bite to consume. I'm aware of and had read many a recipe for
>meatballs, not to mention, I've googled aplenty <g>.
bake them on a cookie sheet!
--
History is a vast early warning system
Norman Cousins
sf
wrote:
>Dee Dee wrote:
>>
>> "Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
>> news:47004B...@NOsbcglobal.SnPeAtM...
>>
>> > P.S. I did include some seedless raspberry jelly in my failed meatballs
>> > experiment! Hey, if grape jelly works. . . .. !
>> >
>> > P.S.S. Should I duck??? <G>
>> >
>>
>> Swedish meatballs -- lingonberry jelly --
>> Or are you doing Italian-type.
>> Dee Dee
>
>Nope, not Italian style. I'd rather not use any oregano. Not sure what
>I want, just nothing that smacks of spaghettie sauce or tomatoes. Hey!
>I'm a 'super taster' after all <VBG>!
>
sour cream makes a good sauce. I've never heard of lingonberry jelly
on meatballs.
sf
wrote:
>I'm leaning this way. Right now, I think I'll use a mix of 50/50 ground
>beef/pork with some wet and dry spices. I'm still researching ;)
I prefer no bread filler. An egg to bind, some herbs, a couple drops
of Worcestershire sauce...
Sky
I'm heading this route, I think. But, I dislike bell peppers of any
color, so that's not an option. But, some heat is always appreciates
;> The ginger sounds mighty good!!!!
Sky, who's still cojutating!
--
Sky
>
> "Edwin Pawlowski" <e...@snet.net> wrote in
> news:4oYLi.53399$Um6....@newssvr12.news.prodigy.net:
>
> >
> > "Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
> >> The other night I experimented, and I wasn't satisfied. Actually, I
> >> was very disappointed with my efforts. I need all the hints I can
> >> get considering the parameters I've already mentioned.
> >>
> >> Sky, who's ever curious again
> >>
> >> P.S. I did include some seedless raspberry jelly in my failed
> >> meatballs experiment! Hey, if grape jelly works. . . .. !
> >>
> >> P.S.S. Should I duck??? <G>
> >
> > Real meatballs don't have jelly of any sort.
> >
> > Use a mix of 50% beef, 25% each of pork and veal. For a binder, use
> > an egg and wet stale Italian bread. Add some grated parmesan cheese
> > and fry.
> >
> >
>
> best to bake till almost cooked and finish the cooking the meatball in
> the sauce....this way you brown and defat the balls but enough juices
> remain in the meat to help flavour the sauce.
I wondered about this approach by first baking the meatballs, instead of
by skillet. I might just give this a try before adding the meatballs to
the crockpot!
Sky
Omelet
Sky <skyh...@NOsbcglobal.SnPeAtM> wrote:
> Sky wrote:
> >
> > Forewarning - I've already donned flame-proof attire!
> >
> > Anywho, recently for some peculiar reason, I've suffered a yen to make
> > meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> > larger than say, one inchers - the small appetizer sort that only take
> > one bite to consume. I'm aware of and had read many a recipe for
> > meatballs, not to mention, I've googled aplenty <g>.
>
> Dang it, I hit the wrong button too! I also meant to include the
> following:
>
> I don't want anything that resembles miniature meatloafs masquerading as
> meatballs. Think crockpot and mini-appetizers. That sort of thing.
>
> The other night I experimented, and I wasn't satisfied. Actually, I was
> very disappointed with my efforts. I need all the hints I can get
> considering the parameters I've already mentioned.
>
> Sky, who's ever curious again
>
> P.S. I did include some seedless raspberry jelly in my failed meatballs
> experiment! Hey, if grape jelly works. . . .. !
>
> P.S.S. Should I duck??? <G>
I like to keep it simple. While I have added stuff to meatballs in the
past (things like minced celery and finely chopped mushrooms), I mostly
just like them simple and slightly spicy.
Mix 2 to 3 parts ground beef to 1 part pork breakfast sausage, roll into
small balls and cook in the skillet.
If you don't want Italian, make up some beef gravy and serve with that,
or some sort of cream sauce depending on your mood. Alfredo works well.
Perhaps an asian sweet and sour sauce? Or even a lemon sauce?
--
Peace, Om
Remove _ to validate e-mails.
"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein
Omelet
Puester <pue...@worldnet.att.net> wrote:
> 1 c. sugar
> 1/2 c. white vinegar
> small can chunk pineapple including juice
> 1 chopped green or red bell pepper
> 1/4 tsp. salt
>
> Simmer together 5 minutes. Comgine 2 tsp cornstarch with 1 Tbsp cold
> water, blend into hot sauce, stir until thickened, add 1 Tbsp soy sauce
> or more to taste. Pour over hot meatballs. Serve with toothpicks for a
> party or over plain cooked rice for a main dish.
>
> gloria p
I like that recipe idea! But, I'd skip the sugar. The juice from the
canned pineapple should be sweet enough. I'd also add a little oyster
sauce to that, a little garlic powder and some pureed fresh ginger root.
Vilco
> Anywho, recently for some peculiar reason, I've suffered a yen to make
> meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> larger than say, one inchers - the small appetizer sort that only take
> one bite to consume. I'm aware of and had read many a recipe for
> meatballs, not to mention, I've googled aplenty <g>.
Remove the casings from fresh sausages of your liking, divide each in 3 or 4
parts and roll each part between your palms to give it a spherical shape.
Bake them.
Even better if baked along with potatoes (diced in about 1 inch cubes, mixed
thoroughly with EVO oil, miced mosemary, white pepper and salt). Put the
potatoes in a oven dish, add the sausage balls and bake for 1 hour to 1 hour
and a quarter at 200°C.
A hint: to thoroughly mix potatoes with theyr dressings just put the
potatoes in a big bowl, top with the dressings and then shake the bown so to
make the potatoes jump, repeating at least ten times. After having removed
the potatoes from the bowl, toss in the sausages balls and give them the
same treat: they too get better if thusly dressed.
--
Vilco
Think pink, drink rose'
Bobo Bonobo®
> Leonard Blaisdell wrote:
>
> > Sky <skyho...@NOsbcglobal.SnPeAtM> wrote:
>
> > > Anywho, recently for some peculiar reason, I've suffered a yen to make
> > > meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> > > larger than say, one inchers - the small appetizer sort that only take
> > > one bite to consume. I'm aware of and had read many a recipe for
> > > meatballs, not to mention, I've googled aplenty <g>.
Small is good. Lots of surface area to brown.
>
> > I read your next post and still offer the following.
> > Take your favorite meatloaf recipe
There is no "favorite meatloaf recipe."
>
> > leo
>
>
> I grew up with "porcupine stuffed green peppers"
Jeez, and I was feeling sorry for the folks who harvested the prickly
pears.
>
> Sky, who's still cojutating!
I don't know what cojutating is, but I assume that it was caused by
porcupine quills. Hope you recover soon.
--Bryan
Dee Dee
<sf> wrote in message news:gv21g3d89fgm29iss...@4ax.com...
I've never heard of jelly-period on meatballs, but as mentioned above
'seedless raspberry jelly," I mentioned lignonberry jelly -- which is
Swedish; i.e., if you are making Swedish meatballs, then it's the
lignonberries.
When I have had the Swedish meatballs at Ikea (New Haven), I make sure I get
a bit of lignonberry jelly to the side -- that's all.
Dee Dee
James Silverton
DD> <sf> wrote in message
news:gv21g3d89fgm29iss...@4ax.com...
??>> On Sun, 30 Sep 2007 22:02:13 -0500, Sky
??>> <skyh...@NOsbcglobal.SnPeAtM> wrote:
??>>
??>>> Dee Dee wrote:
??>>>>
??>>>> "Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
??>>>> news:47004B...@NOsbcglobal.SnPeAtM...
??>>>>
??>>>>> P.S. I did include some seedless raspberry jelly in my
??>>>>> failed meatballs experiment! Hey, if grape jelly
??>>>>> works. . . .. !
??>>>>>
??>>>>> P.S.S. Should I duck??? <G>
??>>>>>
??>>>> Swedish meatballs -- lingonberry jelly --
??>>>> Or are you doing Italian-type.
??>>>> Dee Dee
??>>>
??>>> Nope, not Italian style. I'd rather not use any oregano.
??>>> Not sure what I want, just nothing that smacks of
??>>> spaghettie sauce or tomatoes. Hey! I'm a 'super taster'
??>>> after all <VBG>!
??>>>
??>> sour cream makes a good sauce. I've never heard of
??>> lingonberry jelly on meatballs. --
??>>
??>> History is a vast early warning system
??>> Norman Cousins
DD> I've never heard of jelly-period on meatballs, but as
DD> mentioned above 'seedless raspberry jelly," I mentioned
DD> lignonberry jelly -- which is Swedish; i.e., if you are
DD> making Swedish meatballs, then it's the lignonberries.
I am not fond of excessively sweet sauces served *on* meat in
fact, in the case of Maryland Pit Barbeque, they made me
actively nauseous until I learned to avoid them. However, on the
side, when you can adjust the amount, like lingonberry jelly,
apple sauce or mint sauce, they can taste pretty good.
James Silverton
Potomac, Maryland
E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not
hahabogus
news:fdqvga$ksr$1...@registered.motzarella.org:
> When I have had the Swedish meatballs at Ikea (New Haven), I make sure
> I get a bit of lignonberry jelly to the side -- that's all.
> Dee Dee
>
lignon berry jam and brie heated in a puff pastry shell is a thing of
beauty.
Puester
> On Sun, 30 Sep 2007 22:11:34 -0500, Sky <skyh...@NOsbcglobal.SnPeAtM>
> wrote:
>
>> I'm leaning this way. Right now, I think I'll use a mix of 50/50 ground
>> beef/pork with some wet and dry spices. I'm still researching ;)
>
> I prefer no bread filler. An egg to bind, some herbs, a couple drops
> of Worcestershire sauce...
In my experience, meatballs or meatloaf with no bread/cracker crumbs
turn out unpleasantly dense. YMMV.
gloria p
Michael Kuettner
"hahabogus" <inv...@null.null> schrieb im Newsbeitrag
news:Xns99BC609D6...@69.28.186.120...
> "Dee Dee" <deed...@shentel.net> wrote in
> news:fdqvga$ksr$1...@registered.motzarella.org:
>
>> When I have had the Swedish meatballs at Ikea (New Haven), I make sure
>> I get a bit of lignonberry jelly to the side -- that's all.
>> Dee Dee
>>
>
> lignon berry jam and brie heated in a puff pastry shell is a thing of
> beauty.
>
with cranberry jam.
Cheers,
Michael Kuettner
Becca
> My Gramma used to make these as an appetizer -- I love them, but DH
> won't eat meatballs, so I don't get to make them often:
>
> Greek Meatballs
>
> 1# ground lamb or beef (or 1/2 # each)
> 1 egg, beaten
> 1/3 C. dry bread crumbs
> 1/3 C. soy sauce
> 1/4 tsp. powdered ginger
> 1/4 tsp. garlic salt
> 1/4 tsp. cumin
> 1/2 C. chopped walnuts
>
> Preheat oven to 275°-300° F.; mix all ingredients thoroughly. Shape
> into 1 inch balls, place in single layer in 9 X 13 inch baking dish.
> Bake uncovered for 35-45 minutes. Makes 32-34.
Sounds good, I will try this recipe. If your husband does not like
meatballs, you could cook them, freeze them and have them whenever you
felt like it. I use a small "ice cream" scoop to make my meatballs. It
is faster, at least for me.
Thanks for the recipe.
Becca
Becca
> Party Meatballs
>
> 1 lb. ground pork (or pork/veal/beef meatloaf mix)
> 1 8 oz. can water chestnuts, drained, rinsed and chopped fine
> 1/2 c. finely minced green or mild onions
> 1 tsp. minced ginger
> 3/4 tsp. salt
> 1 Tbsp soy sauce
> 1 egg. lightly beaten1/2 c. bread crumbs
> cornstarch
>
> Combine all ingredients except cornstarch. Mix well.
> Shape into 3/4 to 1 inch balls, roll in cornstarch to coat lightly.
>
> Brown in oil or bake until thoroughly cooked.
>
> Serve in a chafing dish or casserole with your favorite sauce or mix:
>
> 1 c. sugar
> 1/2 c. white vinegar
> small can chunk pineapple including juice
> 1 chopped green or red bell pepper
> 1/4 tsp. salt
>
> Simmer together 5 minutes. Comgine 2 tsp cornstarch with 1 Tbsp cold
> water, blend into hot sauce, stir until thickened, add 1 Tbsp soy sauce
> or more to taste. Pour over hot meatballs. Serve with toothpicks for a
> party or over plain cooked rice for a main dish.
>
> gloria p
Thanks! <saving this recipe>
Becca
Omelet
"Dee Dee" <deed...@shentel.net> wrote:
> I've never heard of jelly-period on meatballs, but as mentioned above
> 'seedless raspberry jelly," I mentioned lignonberry jelly -- which is
> Swedish; i.e., if you are making Swedish meatballs, then it's the
> lignonberries.
>
> When I have had the Swedish meatballs at Ikea (New Haven), I make sure I get
> a bit of lignonberry jelly to the side -- that's all.
> Dee Dee
There is a signature recipe for Grape Jelly meatballs on the r.f.c.
website.
One of these days I'm going to work up the nerve to try it. ;-)
http://www.recfoodcooking.org/sigs/Nancy%20Young/Grape%20Jelly%20Cocktail
%20Meatballs.html
Or:
I've noticed that there are a LOT of recipes up there now.
Chatty Cathy is doing such an awesome job on that website. :-)
Omelet
Puester <pue...@worldnet.att.net> wrote:
I generally use some minced veggies instead. Minced mushrooms and celery
work well. Keeps them low carb too.
Omelet
Becca <be...@hal-pc.org> wrote:
For smaller meatballs, a melon baller should work?
Ophelia
> I've noticed that there are a LOT of recipes up there now.
>
> Chatty Cathy is doing such an awesome job on that website. :-)
Wonderful:)) I am a wee bit confused at this name
Anne P. Mitchell, Esq.
Is Anne a man??
Pete C.
>
> "Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
> > very disappointed with my efforts. I need all the hints I can get
> > considering the parameters I've already mentioned.
> >
> > Sky, who's ever curious again
> >
> > experiment! Hey, if grape jelly works. . . .. !
> >
> > P.S.S. Should I duck??? <G>
>
>
> Use a mix of 50% beef, 25% each of pork and veal. For a binder, use an egg
> and wet stale Italian bread. Add some grated parmesan cheese and fry.
Add onion and a good amount of fresh dill. If you want a sauce on them,
try the Marie's sour cream dill dressing for a zero effort compatible
sauce.
Omelet
blake murphy
>Forewarning - I've already donned flame-proof attire!
>
>Anywho, recently for some peculiar reason, I've suffered a yen to make
>meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
>larger than say, one inchers - the small appetizer sort that only take
>one bite to consume. I'm aware of and had read many a recipe for
>meatballs, not to mention, I've googled aplenty <g>.
if you're looking for something different, you might google just a
little more for vietnamese meatballs.
your pal,
blake
Little Malice
> Little Malice wrote:
> > =
>
> > One time on Usenet, skyh...@NOsbcglobal.SnPeAtM said:
> > =
>
> > > Forewarning - I've already donned flame-proof attire!
> > >
> e
> > > meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> e
> > > one bite to consume. I'm aware of and had read many a recipe for
> > > meatballs, not to mention, I've googled aplenty <g>.
>
> > My Gramma used to make these as an appetizer -- I love them, but DH
> > won't eat meatballs, so I don't get to make them often:
>
> > Greek Meatballs
> > =
>
> > 1# ground lamb or beef (or 1/2 # each)
> > 1 egg, beaten
> > 1/3 C. dry bread crumbs
> > 1/3 C. soy sauce
> > 1/4 tsp. powdered ginger
> > 1/4 tsp. garlic salt
> > 1/4 tsp. cumin
> > 1/2 C. chopped walnuts
>
> > Preheat oven to 275=B0-300=B0 F.; mix all ingredients thoroughly. Shape=
>
> > into 1 inch balls, place in single layer in 9 X 13 inch baking dish.
> > Bake uncovered for 35-45 minutes. Makes 32-34.
> This sounds really good ;) But I do want to stay away from 'meatloaf'
> types of ingredients, if at least by portion.
FWIW, I don't really care for meatloaf and these don't taste like
it to me. But YMMV, of course. My Sibling makes a great meatball
appetizer that has a pineapple/green pepper sauce that I love. If
you're interested, I'll go dig it up...
--
Jani in WA
Little Malice
> Little Malice wrote:
>
> > My Gramma used to make these as an appetizer -- I love them, but DH
> > won't eat meatballs, so I don't get to make them often:
> >
> > Greek Meatballs
> >
> > 1# ground lamb or beef (or 1/2 # each)
> > 1 egg, beaten
> > 1/3 C. dry bread crumbs
> > 1/3 C. soy sauce
> > 1/4 tsp. powdered ginger
> > 1/4 tsp. garlic salt
> > 1/4 tsp. cumin
> > 1/2 C. chopped walnuts
> >
> > Preheat oven to 275°-300° F.; mix all ingredients thoroughly. Shape
> > into 1 inch balls, place in single layer in 9 X 13 inch baking dish.
> > Bake uncovered for 35-45 minutes. Makes 32-34.
>
> Sounds good, I will try this recipe. If your husband does not like
> meatballs, you could cook them, freeze them and have them whenever you
> felt like it.
Hmmm, that's a good idea.
> I use a small "ice cream" scoop to make my meatballs. It
> is faster, at least for me.
I have one of those, they're great for cookies. I hadn't thought of
using it for little meatballs.
> Thanks for the recipe.
You're very welcome. Gramma was always one to share her recipes
with anyone, not keep them "in the family". I'm with her, the
more the merrier... :-)
--
Jani in WA
Default User
In the US, "esquire" is sometimes used to indicate that the person is
an attorney.
<http://dictionary.reference.com/browse/esquire>
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
Ophelia
> seems most likely that, in this case, it would be a female lawyer.
Well it might be so in US but in England Esq is just another way of saying
Mr!!
Sheldon
> Sheldon wrote:
>
> > Sky wrote:
>
> > > Anywho, recently for some peculiar reason, I've suffered a yen to make
> > > meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> > > one bite to consume. I'm aware of and had read many a recipe for
> > > meatballs, not to mention, I've googled aplenty <g>.
>
>
> > Ask your butcher for a nice lean 2lb hunk of boneless pork shoulder.
> > Grind it yourself with a small onion, couple ribs celery, a half dozen
> > sprigs flat leaf parsley , a small scrubbed raw potato, and a stack of
> > saltines. Blend ground mixture with a heaping tablespoon italian
> > seasoning, a tsp kosher salt, a big pinch fennel seeds, a tsp coarse
> > ground black pepper, a scant 1/2 tsp granulated garlic, 2 eggs and a
> > good splash dago red. Add hot pepper to taste or fergeddaboudit. Add
> > a couple three Tbsp fresh grated parmesan/romano cheese, resl cheeze,
> > not that friggin' saw dust. Mix with hands (washed). Form into balls
> > around a small cube mozz and one raisin, whatever size you relish.
> > Arrange on pan and bake at 350 for like 20-30 minutes or until just
> > cooked (you're allowed to taste test). Serve with antipasto and
> > garlic bread, and more dago red. Or add to minestrone.
> > Serves four entrees or eight appetizers.
>
> > Sheldon
>
> Sounds good, but your recipe/description gives the impression of
> intensive labor (sigh). I'd like to stay away from 'Italian' style and
> definitely nothing that smacks of meatloaf! Somehow, I envision a
> hamburger/pork blend with a bit of sweet-n-sour aspect with soy &
> pineapple maybe. Or maybe a stroganoff style? It's all up in the air
> (with the provisos already given).
Meat balls is meat loaf, just smaller.
The labor of making meatballs is the same regardless the ingredients,
or lack thereof. Perhaps you should consider the frozen food case at
your stupidmarket, I know they sell ready made generic meat balls in
big bags... I wouldn't touch that mystery meat but you go right
ahead... try the Lazy Lady brand.
jmcquown
> Sky wrote:
>>
>> Anywho, recently for some peculiar reason, I've suffered a yen to
>> make meatballs, and no tomato sauce-y stuff! I mean mini-meatballs,
>> no larger than say, one inchers - the small appetizer sort that only
>> take one bite to consume. I'm aware of and had read many a recipe
>> for meatballs, not to mention, I've googled aplenty <g>.
>
> No matter what, grind your own meat, or you can die, really, no joke.
>
can ask the butcher at the grocery store to grind meat for you, free of
charge. If they used the grinder to grind beef, disassemble and clean it
before they grind pork or lamb (or even veal).
> Ask your butcher for a nice lean 2lb hunk of boneless pork shoulder.
> Grind it yourself with a small onion, couple ribs celery, a half dozen
> sprigs flat leaf parsley , a small scrubbed raw potato, and a stack of
> saltines. Blend ground mixture with a heaping tablespoon italian
> seasoning, a tsp kosher salt, a big pinch fennel seeds
(snippage)
She already said she doesn't want "Italian" meatballs.
Jill
James Silverton
O> Randy Johnson wrote:
??>> On 1-Oct-2007, "Ophelia" <O...@nix.co.uk> wrote:
??>>
??>>> Omelet wrote:
??>>>> I've noticed that there are a LOT of recipes up there
??>>>> now.
??>>>>
??>>>> Chatty Cathy is doing such an awesome job on that
??>>>> website. :-)
??>>>
??>>> Wonderful:)) I am a wee bit confused at this name
??>>> Anne P. Mitchell, Esq.
??>>>
??>>> Is Anne a man??
??>>
??>> In my experience, Esq. is most often used by lawyers these
??>> days. It seems most likely that, in this case, it would be
??>> a female lawyer.
That does seem the case in the US. Probably corresponds to the
use of Maitre for female lawyers in France. Esq was regarded a
slightly classy alternative to Mr in Britain when I was growing
up but its use seems to have diminished. Funnily enough, I
actually was legally entitled to Esq in virtue of a degree from
a Scottish university but no one ever worried about it even
then.
Becca
A melon baller sounds good to me. This is the size I use. They call it
a cookie scoop, and I have used it to make cookies. I also use it to
fill deviled eggs.
Becca
Dee Dee
"Ophelia" <O...@nix.co.uk> wrote in message
news:5md2tvF...@mid.individual.net...
sometime ago.
Dee Dee
Little Malice
<snip recipe>
> >> Sounds good, I will try this recipe. If your husband does not like
> >> meatballs, you could cook them, freeze them and have them whenever you
> >> felt like it. I use a small "ice cream" scoop to make my meatballs. It
> >> is faster, at least for me.
> >>
> >> Thanks for the recipe.
> > For smaller meatballs, a melon baller should work?
> A melon baller sounds good to me. This is the size I use. They call it
> a cookie scoop, and I have used it to make cookies. I also use it to
> fill deviled eggs.
>
> http://tinyurl.com/33efyt
Yup, that's what I've got. Works great for wontons too, for the cream
cheese filling. That's a weird price structure though -- the large is
cheaper than the medium and the small...
--
Jani in WA
Puester
> In article <BX7Mi.160777$ax1....@bgtnsc05-news.ops.worldnet.att.net>,
> Puester <pue...@worldnet.att.net> wrote:
>
>> sf wrote:
>>> On Sun, 30 Sep 2007 22:11:34 -0500, Sky <skyh...@NOsbcglobal.SnPeAtM>
>>> wrote:
>>>
>>>> I'm leaning this way. Right now, I think I'll use a mix of 50/50 ground
>>>> beef/pork with some wet and dry spices. I'm still researching ;)
>>> I prefer no bread filler. An egg to bind, some herbs, a couple drops
>>> of Worcestershire sauce...
>>
>> In my experience, meatballs or meatloaf with no bread/cracker crumbs
>> turn out unpleasantly dense. YMMV.
>>
>> gloria p
>
> I generally use some minced veggies instead. Minced mushrooms and celery
> work well. Keeps them low carb too.
Good idea. Worth a try.
gloria p
Paul M. Cook
"Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
> Forewarning - I've already donned flame-proof attire!
>
> meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> larger than say, one inchers - the small appetizer sort that only take
> one bite to consume. I'm aware of and had read many a recipe for
> meatballs, not to mention, I've googled aplenty <g>.
Seems like everyone is googling except me these days. Anyway ...
If you want meatballs that will knock your socks off, try Alton Brown's
recipe. I make if often, it makes a superb, tender and moist meatball. I
serve them as a main dish sans sauce or maybe I'll have a little marinara
for dipping. I add a lot more garlic and use fresh instead of powdered. I
top with parmesan cheese and ricotta.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32086,00.html
The trick is to gently fold the mixture with your hands. Don't mix it too
hard or it will make for firmer meatballs.
Paul
Sky
AB's recipe for meatballs is one of the first ones I looked up. I
remember watching his show about making meatballs. Only thing is, I'd
leave out the spinach <G>.
I really appreciate everyone's comments. I'm having fun with this. Not
sure yet which way I'm leaning, but so far it looks like meatballs with
an oriental flavor - pineapple & ginger & sesame - who knows. A sweet &
sour kind of thing.
Sky
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice
Puester
Why can't a woman be a lawyer?
gloria p
Paul M. Cook
"Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
Why? You really can't taste it but it adds a lot of moisture and body.
Just use fresh or frozen, not canned. Canned tastes like ... well ... a
can.
> I really appreciate everyone's comments. I'm having fun with this. Not
> sure yet which way I'm leaning, but so far it looks like meatballs with
> an oriental flavor - pineapple & ginger & sesame - who knows. A sweet &
> sour kind of thing.
If you left out the Italian seasoninsg and used ginger, sesame oil and some
soy sauce then rolled the meatballs in sesame seeds I would think that would
taste really good. I'd probably make 1 inch meatballs and cook them 3 up on
wooden skewers.
Paul
Edwin Pawlowski
No, she is a lawyer.
Ophelia
> Ophelia wrote:
>
>> Omelet wrote:
>>> I've noticed that there are a LOT of recipes up there now.
>>>
>>> Chatty Cathy is doing such an awesome job on that website. :-)
>>
>> Wonderful:)) I am a wee bit confused at this name
>> Anne P. Mitchell, Esq.
>>
>> Is Anne a man??
>
> In the US, "esquire" is sometimes used to indicate that the person is
> an attorney.
>
> http://dictionary.reference.com/browse/esquire
Thanks:) Seems odd to me though:)
>
>
>
>
> Brian
Ophelia
No, no:) You have it the wrong way around:)) Of course women can be
lawyers:) I just had never seen a women with the appellation 'Esq'. In UK
it just means Mr. ie, you can be Mr John Smith or John Smith Esq. I had
never seen it used by a female before:)
jmcquown
LOL Sky doesn't like cooked vegetables. And she said she doesn't want
"meatloaf like" meatballs. I don't think she's adverse to egg as a binder,
though. I'm thinking her best bet is just to mix some meat (a mixture of
whatever) with egg in the appropriate amount, seasoned to her taste
(probably just salt & pepper at this point, although I'd add a dash of
Worcestershire). Then roll the meat into small balls then cook them
partially on a jelly-roll pan (it has a lip to contain fat) then finish them
off in a skillet on the stove. In fact, there's no reason you can't
completely cook them in the oven, but I'd use a broiler pan with slots in
that case to allow the fat to drain off. Personally, I like "Swedish"
meatballs with a sour cream sauce.
Jill
Dee Dee
I remember a rule like that in high school (in the 40's), here it is:
For males only:
You address a letter to EITHER
Mr. John Smith
or
John Smith, Esq.
I'll bet if someone looked in an old American English school textbok, it
would be there.
Dee Dee
Sheldon
> Sheldon wrote:
> > Sky wrote:
>
> >> Anywho, recently for some peculiar reason, I've suffered a yen to
> >> make meatballs, and no tomato sauce-y stuff! I mean mini-meatballs,
> >> no larger than say, one inchers - the small appetizer sort that only
> >> take one bite to consume. I'm aware of and had read many a recipe
> >> for meatballs, not to mention, I've googled aplenty <g>.
>
>
> > No matter what, grind your own meat, or you can die, really, no joke.
>
Still lying... now it's a grocery store, what happened to your
friendly supermarket.. still lying
> If they used the grinder to grind beef, disassemble and clean it
> before they grind pork or lamb (or even veal).
Yeah, right... special for you.
> She already said she doesn't want "Italian" meatballs.
Another lie... she said no such thing, she never uttered "italian" and
yet you put it in quotes... her only stipulation is "no tomato
saucey", my recipe contains no tomato saucey. So now Jill is
hallucinating, overdosing on drugs, that must explain her
prevaricating.
Vilco
>> She already said she doesn't want "Italian" meatballs.
> Another lie... she said no such thing, she never uttered "italian" and
> yet you put it in quotes... her only stipulation is "no tomato
> saucey", my recipe contains no tomato saucey. So now Jill is
Read this, from Sky in thi ssame thread: "Nope, not Italian style."
You've lost another occasion to STFU.
--
Vilco
Think pink, drink rose'
jmcquown
> "jmcquown" wrote:
>> Sheldon wrote:
>>> Sky wrote:
>>
>>>> Anywho, recently for some peculiar reason, I've suffered a yen to
>>>> make meatballs, and no tomato sauce-y stuff! I mean
>>>> mini-meatballs, no larger than say, one inchers - the small
>>>> appetizer sort that only take one bite to consume. I'm aware of
>>>> and had read many a recipe for meatballs, not to mention, I've
>>>> googled aplenty <g>.
>>
>>
>>> No matter what, grind your own meat, or you can die, really, no
>>> joke.
>>
>> You can ask the butcher at the grocery store to grind meat for you,
>> free of charge.
>
> Still lying... now it's a grocery store, what happened to your
> friendly supermarket.. still lying
>
talking a Super Walmart or whatever. I'm talking about a place that sells
food. Meats, vegetables, canned goods, dry goods, frozen foods. You know,
FOOD.
>
>> If they used the grinder to grind beef, disassemble and clean it
>> before they grind pork or lamb (or even veal).
>
> Yeah, right... special for you.
>
Special for anyone, Sheldon. It's part of the job of being a butcher.
>
>> She already said she doesn't want "Italian" meatballs.
>
> Another lie... she said no such thing, she never uttered "italian"
She most certain DID say she doesn't want "Italian" style meatballs. Now
you're the one who can't read.
> yet you put it in quotes... her only stipulation is "no tomato
> saucey", my recipe contains no tomato saucey. So now Jill is
> hallucinating, overdosing on drugs, that must explain her
> prevaricating.
Excuse me, in her reply to YOU on 09/30/2007 she wrote "I'd like to stay
away from 'Italian' style". You're the one who has lost touch with reality
here.
Jill
Nancy2
I believe the original usage in the US was to designate a land owner,
which back in the day was always a man.
Now, Esquire is proper for an attorney, and actually, should be used
without a title like Mr. or Ms. The second line of an address using
Esquire should be "Attorney at Law." "Jane J. Smith, Esquire,
Attorney at Law, Dewey Cheatem and Howe, LLP, 300 Post Street, etc."
N.
blake murphy
not to knock anne, but attorneys who use 'esquire' other than on
letterhead are widely viewed as putzes.
your pal,
blake
Omelet
Becca <be...@hal-pc.org> wrote:
> A melon baller sounds good to me. This is the size I use. They call it
> a cookie scoop, and I have used it to make cookies. I also use it to
> fill deviled eggs.
>
> http://tinyurl.com/33efyt
>
> Becca
Hey! I like that better.
The melon ballers I have seen around here don't have that sweep
mechanism.
As for deviled eggs, I put the filling into a plastic bag, cut off a bit
of one corner and pipe it into the eggwhites.
MUCH easier. :-)
--
Peace, Om
Remove _ to validate e-mails.
"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein
Omelet
<QAgMi.624225$p47.5...@bgtnsc04-news.ops.worldnet.att.net>,
Puester <pue...@worldnet.att.net> wrote:
I use a similar concept for stuffed mushroom caps. ;-d
Omelet
Sky <skyh...@NOsbcglobal.SnPeAtM> wrote:
> AB's recipe for meatballs is one of the first ones I looked up. I
> remember watching his show about making meatballs. Only thing is, I'd
> leave out the spinach <G>.
>
> I really appreciate everyone's comments. I'm having fun with this. Not
> sure yet which way I'm leaning, but so far it looks like meatballs with
> an oriental flavor - pineapple & ginger & sesame - who knows. A sweet &
> sour kind of thing.
>
> Sky
I'm taking note of all this too.
I want to take something different for New Years potluck if Paul and his
husband hold another party at their place this year. :-)
Sky
everyone's comments and suggestions regarding my inquiry about this
appetizer. Here's what I did.
First attempt - batch #1: I used all hamburger. It wasn't pretty. I
know the premise of meatloaf, so I realize there is some aspect of that
to any meatballs recipe. Keep in mind, I was cooking off the cuff with
no written recipe in sight, although I'd read many in the past few days,
including the responses here. I didn't use any particular recipe on
purpose.
I combined about 4 tbs of melted butter with about a half-cup of panko
crumbs - I thought about using bacon grease, but I didn't have any
immediately handy (<G> shaddup Boli!). I added that to about a pound+
of raw hamburger, along with some diced red onions and other spices,
such as garlic paste, sesame seeds, worchestershire (worster for
short!), 'some' tomato paste, crushed red pepper flakes (whatever!),
tobasco, and I sort of forget what/if anything else. I meant to include
one or two egg yolks, but I forgot. Then I sauteed the meatballs in a
skillet until cooked and browned. Meatballs went into a 1.5-quart
crockpot with a consomme-based gravy that had been thickened with a
corn-starch slurry. Sauce consisted of some consomme, madeira wine, and
mango chutney, then strained. I included a couple tbs of seedless
raspberry jelly just for the heck of it <g>. The result wasn't too bad,
but nothing to rave about either! Nada, zip, nix, nary, zero! Oh well.
Second attempt - batch #2: I used 50/50 ground beef/pork, about 1.5
pounds total. A much better result, at least for the meatballs; they
were a lot more tender and teeth-friendly. I also drained/pressed an 8
oz. can of crushed pineapple, juice reserved for sauce (most of that was
liquid - the strained pineapple was probably about 1/2-cup). I finely
chopped the crushed pineapple too - the 'bits' weren't bitty enough <g>
-- and added that to the meat mixture. I again included diced red
onions too, probably about a 1/2-cup or so.
I used the melted butter and panko crumbs mix and combined that with -
two large dollops of dijon mustard, garlic paste, some tomato paste (a
wee bit), crushed red pepper flakes (I'm pretty sure these are
cayenne?), freshly grated ginger, worster, soy sauce, 1/2-tsp sesame oil
(give or take), sesame seeds, two egg yolks, tobasco . . . .. All of
the above was then added to the ground beef/pork mix and shaped into 1"
meatballs. Then I browned and cooked the meatballs in a skillet on
medium-low heat. After that, I added the meatballs to the crockpot,
dusted with flour from a shaker, then poured in the sauce I'd made.
The sauce was the pineapple juice (that wasn't much), sliced fresh
ginger, lime juice, chicken broth, soy sauce, rice wine vinegar,
tobasco, hoisin sauce (3 tbs or so), consomme, wee bit sesame oil, dijon
mustard, and I forget what else. I strained the sauce before adding
with the meatballs in the crockpot. Then 'cooked' in the crockpot for
about 5 hours or longer, or more <g>.
My 'yen' for meatballs is now satisfied! I know to never try to make
them again, at least not in the near future. My attempts were weren't
necessarily failures, but they certainly weren't something to write home
about - oh well <VBG>. I had fun and that's what counts. Not to
mention, the Ultimate Kitchen Rule always applies - Cook's Choice ')
Sky
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice
Sky wrote:
>
> Forewarning - I've already donned flame-proof attire!
>
> Anywho, recently for some peculiar reason, I've suffered a yen to make
> meatballs, and no tomato sauce-y stuff! I mean mini-meatballs, no
> larger than say, one inchers - the small appetizer sort that only take
> one bite to consume. I'm aware of and had read many a recipe for
> meatballs, not to mention, I've googled aplenty <g>.
>
Omelet
Sky <skyh...@NOsbcglobal.SnPeAtM> wrote:
> My 'yen' for meatballs is now satisfied! I know to never try to make
> them again, at least not in the near future. My attempts were weren't
> necessarily failures, but they certainly weren't something to write home
> about - oh well <VBG>. I had fun and that's what counts. Not to
> mention, the Ultimate Kitchen Rule always applies - Cook's Choice ')
>
> Sky
Playing with your food Sky? <g>
Sounds like you had fun for sure!
I've found mixing in pork does make meatballs a bit softer and easier to
eat so I understand what you mean. Sauce mix sounds interesting!
Paul M. Cook
"Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
Having fun is what it's about, as much as having a great meal. So you had
half the experience. Now you know why I like Alton Brown - his recipes
never fail to please.
Paul
Sheldon
> Think stink.
You slimey, smelly, unbathed WOP bastard of a 10 Lira scum sucking
gutter whore.
I replied to her FIRST post, you newbie vaffanculo, strunzo cornuto!
You most ignorant of all guinea greaseball pickpocketing
motherfuckers.
sf
Good grief. Now go wash your mouth out with soap.
--
History is a vast early warning system
Norman Cousins
Sky
>
> Having fun is what it's about, as much as having a great meal. So you had
> half the experience. Now you know why I like Alton Brown - his recipes
> never fail to please.
>
> Paul
My sentiments exactly ;) I firmly believe in the Ultimate Kitchen Rule!
I really like AB's shows and find them very 'grinnable' (is that a
word?! <G>). I appreciate his humourous explanations about the science
behind a lot of cooking methods. I can't help but laugh at his use of
amusing and cost-effective visual aids ;)
Steve Pope
>You slimey, smelly, unbathed WOP bastard of a 10 Lira scum sucking
>gutter whore.
"Lire". The plural form is "lire". Don't they teach you nothing
in Brooklyn?
Steve
Vilco
>> Read this, from Sky in thi ssame thread: "Nope, not Italian style."
>> You've lost another occasion to STFU.
> I replied to her FIRST post,
STFU
Dee Dee
"Steve Pope" <spo...@speedymail.org> wrote in message
news:fe21nj$ie7$1...@blue.rahul.net...
Don't they teach you "anything"?
You ain't larnt nuttin' yet.
Dee Dee
Dee Dee
"Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
> Paul M. Cook wrote:
>>
>> Having fun is what it's about, as much as having a great meal. So you
>> had
>> half the experience. Now you know why I like Alton Brown - his recipes
>> never fail to please.
>>
>> Paul
>
> My sentiments exactly ;) I firmly believe in the Ultimate Kitchen Rule!
>
> I really like AB's shows and find them very 'grinnable' (is that a
> word?! <G>). I appreciate his humourous explanations about the science
> behind a lot of cooking methods. I can't help but laugh at his use of
> amusing and cost-effective visual aids ;)
>
> Sky
>
Cost-effective? I thought someone else said that he never made a dime on
that show. I'm not sure how "cost effective" and not making money go
together.
However, I wonder how someone breaks even -- I thought it was you 'either go
in the hole." Or you go "in the red." How does one 'break even; not make a
dime." Must take some work to get it just on that fine line.
Dee Dee
Sky
My poor choice of words. Perhaps I should've used "cost saving"
instead. AB and his team's use of modern accoutrements to create the
visual effects are hilarious (to me). Basically, I mean they don't
spend a lot of money on fancy stuff to create their visual aids. The
creativity is refreshing, and amusing.
Dee Dee
"Sky" <skyh...@NOsbcglobal.SnPeAtM> wrote in message
AB and his team's use of modern accoutrements to create the
> visual effects are hilarious (to me). Basically, I mean they don't
> spend a lot of money on fancy stuff to create their visual aids. The
> creativity is refreshing, and amusing.
>
> Sky
All those jokes and visuals he uses really got to me at first, but they grew
on me. Now I can really get a kick out of them/him.
He is a screwball, to be sure. If I want to really know how to do
something, I will turn to Alton Brown nowadays instead of Jacques Pepin.
Dee Dee