Meatball Massacre

I can't supply the law. It's federal though and was reported by Americas Test Kitchen as to why CA tomatoes will always taste better than SM Toms here in the US. It was during one of their taste tests a few years ago that it was mentioned.

Thanks for the help Kevin, I'll give that a try. However, what if I'm drinking Scotch? Can I pour that in?

OG

Of course- you'll be helping bring the world closer together

I'm going to have to take a closer look at my Canadian SM Tomatoes to see if what ShadowsDad says holds up.

I usually get to make a special meal request once a year on my birthday (I can make whatever I want the rest of the time but if my wife is doing the cooking, I get what she's making, except on my birthday) anyway, my request is usually spaghetti and meatballs, and if you're making special birthday meatballs you can't go wrong mixing equal parts ground beef, pork and veal. Man thats a good mix. Also, you have to handle them very gently when making the balls because compressing them and rolling them too much will make them tough, nobody likes tough meatballs.

Thanks Marko, my younger brother makes them that way in his deli and his customers love them. I will have to try it myself.
OG

FWIW, if you make and add a panade to the meat you can pretty much handle them any way you want (within reason). The starches in the panade prevent the proteins in the meat from getting together and getting tough.

All the way at the bottom is the science explanation. http://www.jessicagavin.com/panade-the-s...at-tender/

Marko what would be really interesting is if you could get the same brand from the US as you can get in Canada.

I can't supply the law. It's federal though and was reported by Americas Test Kitchen as to why CA tomatoes will always taste better than SM Toms here in the US. It was during one of their taste tests a few years ago that it was mentioned.

I found the reference test recap online but no mention of the associated law. Interesting read nonetheless. They attributed the improved flavor of US canned tomatoes to greater sweetness, firmness [due to the addition in the US tomatoes of sodium chloride] and the associated saltiness [up to 20x the salt content of others in the 10 test brands].

I have used the Muir Glen tomatoes in the past but in my test kitchen still find the SM to be great for my palate. Could just be what I am used to of course.

Kevin it was about freshness of flavor from what I remember. The SM has (basically) overcooked tomatoes to destroy that fresh flavor as much as possible. I don't think all of the US tomatoes has calcium chloride for firmness. I was under the impression that it was just diced. But I've been wrong before. I know that I prefer to use whole tomatoes and if I need smaller pieces I use the knife rather than buy diced.

I know that I prefer to use whole tomatoes and if I need smaller pieces I use the knife rather than buy diced.

Could very well be Brian but they did call those three elements out specifically re: the US [California] romas- I just found the one ATK recap online though.

Interesting regardless as somebody who likes to cook and thanks for pointing it out as I'd never heard that.

Completely agree on the whole tomatoes and that I can definitely vouch for: the flavor is far more rounded if you use whole then crush yourself [my preferred] or dice.

Sometimes they can be a little acidic in the sauce but I use carrot to balance that out as necessary vs. sugar or other.

I may need to make some sauce later tonight- I missed lunch and all this talk of food and cooking has me hungry!

Thanks again for the interesting heads up!

Interesting on the carrot. I was given a tip for "tomato gravy" as this older Italian gent called it back in the '70s. Instead of sweetening the tomato gravy with sugar he suggested that I try vinegar. It works great and adds good brightening to sauce. I use my own garlic infused red wine vinegar for that.

While we're on a meatball thread here I felt I should mention another of my favourite meatball dishes - I don't even try to make this one, not because its difficult but rather because I'm not German and this is my mother in law's recipe which my wife, being half German, is qualified to make. Its called Konigsberger Klopse and is basically meatballs in a white sauce with capers usually served over boiled potatoes. She will generally use the veal/pork/beef blend and make giant meatballs as big as your fist - you really can't eat more than 1 or 2 at the most!! You boil these in seasoned water and then use some of the water to make the white sauce. Lots of butter. This is as hearty a meal as you can probably find anywhere. The capers really make this special - like a lot of German food it adds a tart sourness to the sauce. Really good. I've pasted a recipe I found on the web just to give you an idea its not the one my wife uses.




http://www.food.com/recipe/konigsberger-...uce-106298