Re: Meatball recipes

In article <[email hidden]>,

Liz J' thejordanschangethistoanatsignclara.net said:

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bob in CT wrote:
:: Anyone know of good meatball recipes? As a Good Eats fan, I'm sure
:: this recipe is good:
::
::
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32086,00.htm
l
::

I like the look of this meatball recipe but need some translation

What is ground round? Is it minced beef?

In the US, there are various grades of ground beef (mince), depending on
the fat content and the cut of meat that was ground. A typical
supermarket case will have at least 4 or 5 options. Ground round tends
to be lower in fat than some other varieties.

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball

"Alice Faber" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Liz J' thejordanschangethistoanatsignclara.net said:

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bob in CT wrote:
:: Anyone know of good meatball recipes? As a Good Eats fan, I'm sure
:: this recipe is good:
::
::
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32086,00.htm
l
::

I like the look of this meatball recipe but need some translation

What is ground round? Is it minced beef?

In the US, there are various grades of ground beef (mince), depending on
the fat content and the cut of meat that was ground. A typical
supermarket case will have at least 4 or 5 options. Ground round tends
to be lower in fat than some other varieties.

Many thanks. I think we would call that Steak Mince over here. I will give
the recipe a go.

Liz

Liz J' thejordanschangethistoanatsignclara.net said:

Roger Zoul said:

Bob in CT wrote:

Quoted message said:

:: Anyone know of good meatball recipes?

Quoted message said:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32086...

I like the look of this meatball recipe but need some translation

What is ground round? Is it minced beef?

US ground equals UK minced.

Round is a specific cut of meat. While it could come from
some other animal than a cow, if no other animal is specified
it means beef. Round is a tough and lean cut. I think it's
from the back leg.

Of course you need to find a breadcrumb sub. Ground up pork rinds
work pretty good.

"Doug Freyburger" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Liz J' thejordanschangethistoanatsignclara.net said:

Roger Zoul said:

Bob in CT wrote:

Quoted message said:

:: Anyone know of good meatball recipes?

Quoted message said:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32086...

I like the look of this meatball recipe but need some translation

What is ground round? Is it minced beef?

US ground equals UK minced.

Round is a specific cut of meat. While it could come from
some other animal than a cow, if no other animal is specified
it means beef. Round is a tough and lean cut. I think it's
from the back leg.

I think the only thing round steak is good for is to pound it with a meat
hammer and make cube steaks out of it (or grind it into ground round).

John

On Sun, 15 Apr 2007 17:32:12 -0400, Liz J

thejordanschangethistoanatsignclara.net said:

"Alice Faber" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Liz J' thejordanschangethistoanatsignclara.net said:

"Roger Zoul" <[email hidden]> wrote in message
news:[email hidden]...
> Bob in CT wrote:
> :: Anyone know of good meatball recipes? As a Good Eats fan, I'm
sure
> :: this recipe is good:
> ::
> ::
>
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32086,00.htm
> l
> ::
>
I like the look of this meatball recipe but need some translation

What is ground round? Is it minced beef?

In the US, there are various grades of ground beef (mince), depending on
the fat content and the cut of meat that was ground. A typical
supermarket case will have at least 4 or 5 options. Ground round tends
to be lower in fat than some other varieties.

Many thanks. I think we would call that Steak Mince over here. I will
give
the recipe a go.

Liz

Alton recommends buying the round meat and then grinding it, but you could
also buy it ground.

--
Bob in CT

johnniemccoy@ said:

Doug Freyburger said:

Round is a specific cut of meat. While it could come from
some other animal than a cow, if no other animal is specified
it means beef. Round is a tough and lean cut. I think it's
from the back leg.

I think the only thing round steak is good for is to pound it with a meat
hammer and make cube steaks out of it (or grind it into ground round).

Because it's tough any method that handles the
toughness will work fine. Cube by cutting hundreds of
holes through it as you mention. Grind for meatloaf or
meatballs as earlier in the thread. Slow and moist
cooking like swiss steak works also.

Cooking beef has an interesting pattern. It starts rare
and tender. As soon as it hits well done further heat
makes it tougher (leading some to think well done
equals tough when it's really a function of thickness
of cut and skill of the cook to remove from heat at the
right time). Cook it longer and either it dries out and
gets hard or it stays moist and eventually turns tender
again.

On Mon, 16 Apr 2007 14:00:46 -0400, Doug Freyburger <[email hidden]>

Quoted message said:

johnniemccoy@ said:

Doug Freyburger said:

Round is a specific cut of meat. While it could come from
some other animal than a cow, if no other animal is specified
it means beef. Round is a tough and lean cut. I think it's
from the back leg.

I think the only thing round steak is good for is to pound it with a
meat
hammer and make cube steaks out of it (or grind it into ground round).

Because it's tough any method that handles the
toughness will work fine. Cube by cutting hundreds of
holes through it as you mention. Grind for meatloaf or
meatballs as earlier in the thread. Slow and moist
cooking like swiss steak works also.

Cooking beef has an interesting pattern. It starts rare
and tender. As soon as it hits well done further heat
makes it tougher (leading some to think well done
equals tough when it's really a function of thickness
of cut and skill of the cook to remove from heat at the
right time). Cook it longer and either it dries out and
gets hard or it stays moist and eventually turns tender
again.

This depends on how much connective tissue there is. That's why some
pieces are ruined if you cook them too long, but others become moist again
(the connective tissue finally dissolves).

--
Bob in CT

Tom said:

Of course you need to find a breadcrumb sub. Ground up pork rinds
work pretty good.

Now, if you are in the US, 4-C company make a low carb breadcrumb. It
looks a bit different, but I have used it when needed.

Gillian

"Gill Murray" <[email hidden]> wrote in message
news:CsRUh.1029$Qp.634@trnddc07...

Quoted message said:

Tom said:

Of course you need to find a breadcrumb sub. Ground up pork rinds
work pretty good.

Now, if you are in the US, 4-C company make a low carb breadcrumb. It
looks a bit different, but I have used it when needed.

Gillian

I still haven't found that one, Gil... found the - 4-C but not the low carb.

John
www.diabeticjunkfood.com

johnniemccoy@ said:

"Gill Murray" <[email hidden]> wrote in message
news:CsRUh.1029$Qp.634@trnddc07...

Quoted message said:

Tom said:

Of course you need to find a breadcrumb sub. Ground up pork rinds
work pretty good.

Now, if you are in the US, 4-C company make a low carb breadcrumb. It
looks a bit different, but I have used it when needed.

Gillian

I still haven't found that one, Gil... found the - 4-C but not the low carb.

John
www.diabeticjunkfood.com

I haven't found it here at my usual grocery, but did find it in a big
chain in Maryland. Seems to me that if a store sells 4-C regular crumbs,
they should be able to carry the low-carb. My store manager wants me to
give me a list of low-carb items that I want them to carry. I would do
it, but we are leaving for the summer in 3-4 weeks, so I shall wait
until fall when we get back. New England will be this summer's
destination; not as much fuel as last year's 8500 mile trip to Canadian
Rockies, at 10 mpg diesel!

Gill

"Gill Murray" <[email hidden]> wrote in message
news:wJVUh.8597$h8.1348@trnddc06...

Quoted message said:

johnniemccoy@ said:

"Gill Murray" <[email hidden]> wrote in message
news:CsRUh.1029$Qp.634@trnddc07...

Quoted message said:

Tom wrote:

>Of course you need to find a breadcrumb sub. Ground up pork rinds
>work pretty good.
>
>

Now, if you are in the US, 4-C company make a low carb breadcrumb. It
looks a bit different, but I have used it when needed.

Gillian

I still haven't found that one, Gil... found the - 4-C but not the low
carb.

John
www.diabeticjunkfood.com

I haven't found it here at my usual grocery, but did find it in a big
chain in Maryland. Seems to me that if a store sells 4-C regular crumbs,
they should be able to carry the low-carb. My store manager wants me to
give me a list of low-carb items that I want them to carry. I would do it,
but we are leaving for the summer in 3-4 weeks, so I shall wait until fall
when we get back. New England will be this summer's destination; not as
much fuel as last year's 8500 mile trip to Canadian Rockies, at 10 mpg
diesel!

Gill

Yeah, I already listed the store in Maryland (from your previous post about
it). Hey, just give your store manager the url of the junk food site and
tell him to carry that stuff....haha.

John

Tom said:

Of course you need to find a breadcrumb sub. Ground up pork rinds
work pretty good.

I used low-carb bread for my holiday stuffing -- I guess that would
work for bread crumbs, too?
--
BlueBrooke
254/236/135 -- 01 Jan 2007