Meatball Melding

[Boar]

10 hours ago, leechlake said:

We've got 17 hockey players coming over for dinner tomorrow.  Having spaghetti and meatballs as the main thing so I figured, unlike normal, I will mix the meatball mix and let it meld for 24 hours as you'd do with sausage.  Leave it to our friend RH to give us melding tips to make food taste better.  I'm thinking about cutting and pasting RH's face on the "Grace" print that hangs by our kitchen table and all God fearing Swedes.

sorry but he's Norwegen.see how his thumbs barley touch his hairlineand his nose is exactlu 2 inches from his cuff., the bread is sliced off one end in memorence of Thor the Viking God of Thundar. and his bowl of soup, Potatoe soup nun the less. cause he wasnt good at making lefsa. and his fingers, look how long they are, he's tall, i'd say 6'2 sweads are short, nut make up for it with their abilitiey to make spagettii. Norskies cant spell, so he's thinking of what to say. 

[RebelSS]

1 hour ago, Cooperman said:

I was just watching Americas test kitchen and I heard Cris Kimball say to let the flavor meld

Boy, there's a WHALE of a lot of cooking shows on! Few years ago, seems here never used to be many. Just a few I really like, Alton Brown is a walking encyclopedia... Giada is great (in more than a few ways!) I still dig Bobby flay, and one for the real cooks is the Barefoot Contessa, Ina Garten, She's a master. I like Bourdain, too, can learn a lot of variety from him. Anyone with special ones they like?

Edited February 10, 2016 by RebelSS

[lovebigbluegills]

4 hours ago, bobberineyes said:

Lol, I'm kinda thinking for this guy to grow a sweater like that must originate from 218ville. LL, your super brave having the whole team over for sketti,  let's just hope Anderson Andersons the team function or after a few soft drinks the mouths might be running and then you might have yourself a full blown animal house food fight on your hands.

Why'd ya have to drag the 218ers into this fiasco?? 

[RebelSS]

49 minutes ago, Boar said:

sorry but he's Norwegen.see how his thumbs barley touch his hairlineand his nose is exactlu 2 inches from his cuff., the bread is sliced off one end in memorence of Thor the Viking God of Thundar. and his bowl of soup, Potatoe soup nun the less. cause he wasnt good at making lefsa. and his fingers, look how long they are, he's tall, i'd say 6'2 sweads are short, nut make up for it with their abilitiey to make spagettii. Norskies cant spell, so he's thinking of what to say. 

You nutball. I think that's a bowl of tomato soup.   Did you know that's the official "Minnesota State Photograph"? Really. I always thought it was a danged good painting, wrong! Taken I think around 1917 or something near Grand Rapids. Saw it at the State Fair last year. My lady friend (NOT the neighbor) pointed it out, they had the history of it there. Gee, I really learned something that day! 

Edited February 10, 2016 by RebelSS

[lovebigbluegills]

47 minutes ago, RebelSS said:

Boy, there's a WHALE of a lot of cooking shows on! Few years ago, seems here never used to be many. Just a few I really like, Alton Brown is a walking encyclopedia... Giada is great (in more than a few ways!) I still dig Bobby flay, and one for the real cooks is the Barefoot Contessa, Ina Garten, She's a master. I like Bourdain, too, can learn a lot of variety from him. Anyone with special ones they like?

Diners and drives has a lot of good ideas... id say that's my favorite cooking show.

[leechlake]

9 hours ago, Boar said:

sorry but he's Norwegen.see how his thumbs barley touch his hairlineand his nose is exactlu 2 inches from his cuff., the bread is sliced off one end in memorence of Thor the Viking God of Thundar. and his bowl of soup, Potatoe soup nun the less. cause he wasnt good at making lefsa. and his fingers, look how long they are, he's tall, i'd say 6'2 sweads are short, nut make up for it with their abilitiey to make spagettii. Norskies cant spell, so he's thinking of what to say. 

Boar- that is great analysis and very funny, I like it.  I'm almost half Norwegian but fully short. 

[LindellProStaf]

Reb you ARE a ladies man aren't you?   Good man.  I like Bourdain, Andrew Zimmer, DDD, and those Food paradises like Steak Paradise, BBQ Paradise etc.  I don't like the cooking challenges.  I do like the GGQ Competiitions sometimes though.  I don't what it is buy Giada is interesting too...    

I mean BBQ not GGQ.  GGQ sounds like a Club that Boar would hang at....   lol

[RebelSS]

GGQ and Boar? Has to be the Grizzled, Gutted Quail competition....

[smurfy]

10 hours ago, RebelSS said:

You nutball. I think that's a bowl of tomato soup.   Did you know that's the official "Minnesota State Photograph"? Really. I always thought it was a danged good painting, wrong! Taken I think around 1917 or something near Grand Rapids. Saw it at the State Fair last year. My lady friend (NOT the neighbor) pointed it out, they had the history of it there. Gee, I really learned something that day! 

yea uh huh right!!!!!!!!!! not the neighbor lady..........your story I guess!!!!!!

[RebelSS]

Nope, not her. Much, much better. She even cooked me a shish-kabob dinner when we got back. She's the only female I know that can really grill. 

[smurfy]

1 hour ago, LindellProStaf said:

Reb you ARE a ladies man aren't you?   Good man.  I like Bourdain, Andrew Zimmer, DDD, and those Food paradises like Steak Paradise, BBQ Paradise etc.  I don't like the cooking challenges.  I do like the GGQ Competiitions sometimes though.  I don't what it is buy Giada is interesting too...    

I mean BBQ not GGQ.  GGQ sounds like a Club that Boar would hang at....   lol

you'd be surprised the clubs boar is am member of!!!!!!!!

Edited February 10, 2016 by smurfy
please reb!!!!!!!!

[RebelSS]

4 minutes ago, smurfy said:

you'd be surprised the clubs boar is am ember of!!!!!!!!

An ember?! Ya, he's really a glowing guy!! 

[bobberineyes]

20 hours ago, lovebigbluegills said:

Why'd ya have to drag the 218ers into this fiasco?? 

Aww,  I'm just foolin about, my first thought he must be a canuck,  but then again the Mrs could probably throw some dipity dew on my back side and style something that would win a trophy. 

[leechlake]

Meatball success at Senior night 

[Boar]

good job!! 

[LindellProStaf]

WOW!  That is pretty impressive.  Nice Elk.  Is that your LL?

[leechlake]

it is and I didn't take the photo, I was busy and someone else took it and sent it to me.  I'm not saying that elk wouldn't have snuck in the photo but I've posted it on here before.  Muzzleloader New Mexico.

[reinhard1]

That's a nice bull Kris!!!  Congrats!!  good luck.

[leech~~]

12 hours ago, leechlake said:

Meatball success at Senior night 

Very nice Elk and great hanging place. I'm sure the kids had a great time. Why is it Senior night? I only see one old Senior there. Is there more old folks not in the picture?

[leechlake]

For the High School Seniors on the hockey team.  Announce the players and parents and have an on ice ceremony.  I must be getting old because I think of people with walkers too.  

My son came home from school yesterday and said the "Senior Slide" was soon to begin with all the Seniors getting cupcake schedules to round out their HS career.  I was envisioning people with gray hair doing some version of the Electric Slide dance move from the 90's.

Edited February 11, 2016 by leechlake

[delcecchi]

Just remind him to not get too used to slacking off in class..... Next year is back to hitting it.   It would be easy to get used to taking it easy in school.

[DonBo]

So, two pages of back and forth hilarity, did we ever get around to the the melding process or recipe?  

[leechlake]

ha!  I was asked last night for the meatball recipe.  When I answered I was met with a bewildered look.  

I took 5 pounds of ground beef, one pound of pork and added one pound of ground venison in a bowl.  I made bread crumbs out of 8-10 slices of bread in the oven and crunched em up.  I added six beaten eggs, poured who knows how much milk in, poured some salt and added all the worcestshire sauce that was left in the bottle.  Probably used 3/8's a cup of minced garlic.  

Basically I just eye balled the whole thing.  Not much of a recipe.  I think I posted a few weeks ago that any meatball recipe is way too complicated.

When I think of it it's kind of stupid to make meatballs for 30 plus people and just wing it.  Glad it's over or I'd have been nervous.  I didn't even make a tester, I tested the first one out of the oven right before everyone started eating.

Edited February 11, 2016 by leechlake

[DonBo]

So, "melding" is just the act of mixing the night before?

[leech~~]

10 minutes ago, DonBo said:

So, two pages of back and forth hilarity, did we ever get around to the the melding process or recipe?  

Most threads that go off track fast seem to have these names in them. leechlake, RebelSS, Smurfy, Boar, with a visit from RH1 and others, and I will try my best to help them once in a while if they need a little help!