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Old 06-09-2016, 04:14 PM   #11
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Originally Posted by Chief Longwind Of The North View Post
I couldn't make the traditional meatballs that I've always tasted with Swedish meatballs. So I modified the meatball recipe a bit, rather, I reinvented the wheel.
Why couldn't you make the traditional ones? Cooks Illustrated has a wonderful recipe for them.

Cooks Illustrated Swedish Meatballs Recipe - Food.com
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Old 06-09-2016, 05:04 PM   #12
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Why couldn't you make the traditional ones? Cooks Illustrated has a wonderful recipe for them.

Cooks Illustrated Swedish Meatballs Recipe - Food.com
No, that's not what I meant. I could have easily made more traditional meatballs. I'm just a guy who is always changing things up, trying out my own ideas. There are few recipes that I don't doctor.

My meatball recipe for this dish has all of the standard ingredients, plus a few more that personalizes the recipe and makes it unique. I would be willing to bet that there are few people who would combine cudaghi sausage and ground sirloin then add the ratios of other ingredients that I did. And the meatballs came out great. A few persons in the office sampled them and said they were really good, much better than what they could find at GFS, or any of our suermarkets.

Changing things is just what I do. Sometimes I change something and ruin a dish, but usually, at least for my tastes, I make it better.

Seeeeeeya; Chief Longwind of the North
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Old 06-09-2016, 05:38 PM   #13
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Originally Posted by Chief Longwind Of The North View Post
No, that's not what I meant. I could have easily made more traditional meatballs. I'm just a guy who is always changing things up, trying out my own ideas. There are few recipes that I don't doctor.

My meatball recipe for this dish has all of the standard ingredients, plus a few more that personalizes the recipe and makes it unique. I would be willing to bet that there are few people who would combine cudaghi sausage and ground sirloin then add the ratios of other ingredients that I did. And the meatballs came out great. A few persons in the office sampled them and said they were really good, much better than what they could find at GFS, or any of our suermarkets.

Changing things is just what I do. Sometimes I change something and ruin a dish, but usually, at least for my tastes, I make it better.

Seeeeeeya; Chief Longwind of the North
Gotcha. I often do that, too. I'm sure they were yummy
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Old 06-09-2016, 11:58 PM   #14
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...My meatball recipe for this dish has all of the standard ingredients, plus a few more that personalizes the recipe and makes it unique...
Then you shouldn't call them "Swedish Meatballs". Rather, name them "Chiefish Meatballs" instead. Or "Yooper Meatballs" Or maybe "(whatever your national origin is) Meatballs" Either way, give credit where credit is due!
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Old 06-10-2016, 08:27 AM   #15
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Then you shouldn't call them "Swedish Meatballs". Rather, name them "Chiefish Meatballs" instead. Or "Yooper Meatballs" Or maybe "(whatever your national origin is) Meatballs" Either way, give credit where credit is due!
I see your point. My problem is that I have several different meatballs recipes, each creating different textures and flavors, depending on what they are going to be served with. So what does a guy do? I guess I could go with:
Chief's Almost Swedish meatballs
Chief's Mediterranean Meatballs for salad
Chief's Italian Meatballs for Tomato Sauce
Chief's Mexican Meatballs
Chief's Chinese, Chicken meatballs
Chief's Meatballs for Subs

That sounds like it might work. I wonder how you would create a wonderful meatball with duck? If I had a duck to grind up, I'd figure something out. I have an idea. You know ow truffles are made with a soft and yummy filling, all rolled in cocoa powder. Would it be awesome to take duck liver pate formed in little balls and frozen, and then dip it in egg wash and flour, then a ground duck, or thin strips of raw duck meat wrapped around it, and deep fried to cook the outside. You might even coat it all with breadcrumbs before frying. anyone want to take on that challenge, and report back to us?

Seeeeeeeya' Chief Longwind of the North
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Old 06-10-2016, 10:34 AM   #16
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Since cudighi is a spicy Italian sausage unique to the UP, and bechamel is not traditional in Swedish meatballs, I would call your recipe 'Yooper Meatballs'.

If I were inclined to make duck meatballs, I would probably make them similar to my duck sausage, with apple & caramelized onion. In place of the apple, I might think mango & chili - but definitely something fruity. I'd serve them over pureed parsnip. Actually, I might try this one!
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Old 06-10-2016, 03:35 PM   #17
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Since cudighi is a spicy Italian sausage unique to the UP, and bechamel is not traditional in Swedish meatballs, I would call your recipe 'Yooper Meatballs'.

If I were inclined to make duck meatballs, I would probably make them similar to my duck sausage, with apple & caramelized onion. In place of the apple, I might think mango & chili - but definitely something fruity. I'd serve them over pureed parsnip. Actually, I might try this one!
You know, it's a pretty straight shot from where I live to where you live. You just hop on I-75 in Florida and head North. I'm at the northern end. So make the meatballs and come on up to share.

Seeeeeya; Chief Longwind of the North
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Old 06-10-2016, 05:03 PM   #18
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Originally Posted by Chief Longwind Of The North View Post
You know, it's a pretty straight shot from where I live to where you live. You just hop on I-75 in Florida and head North. I'm at the northern end. So make the meatballs and come on up to share.

Seeeeeya; Chief Longwind of the North
It's always struck me as odd that the Upper Peninsula is part of Michigan instead of Wisconsin. The natural boundaries would put it in the Cheesehead State. Any info on the history or reasoning for that?
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Old 06-14-2016, 08:03 AM   #19
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It's always struck me as odd that the Upper Peninsula is part of Michigan instead of Wisconsin. The natural boundaries would put it in the Cheesehead State. Any info on the history or reasoning for that?
Native Wisconsinite here. We actually prefer the phrase "America's Dairyland."

Here's the answer...
https://yoopersteez.com/post/why-the...t-of-wisconsin
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Old 06-14-2016, 10:55 AM   #20
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Native Wisconsinite here. We actually prefer the phrase "America's Dairyland."
I was born in Minnesota, but I spent my first 17 summers at Balsam Lake, Wisconsin, so that wasn't knock on the state - more of a comment on certain football fans. I love going back there when I get a chance.
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ISO Your Very Best Bechemel Recipe I make a very good Bechemel Sauce. But I heard this guy at work go on and on about a Bechemel he'd eaten at a fancy restaurant in Detroit. He said it was far better than any he'd ever eaten. Mine is made with butter, white flour, salt, milk, and a little nutmeg, pretty traditional, and very creamy smooth. I have a reputation at work, and everywhere else I go, (church, friends' homes, etc.) as a very good cook. Tonight, I am making sweedish meatballs, with my own recipe and little twists, with a Bechemel and will put it over rice. This is to be served tomorrow at lunch for this man, and myself. He has about given up on making any creamy, starch based sauces because they always break on him. I've offered to come to his, and his wife's home and teach him how to make a proper sauce, but he just says, "Nope, I'm done with them." I want this batch of Sweedish meatballs to be exceptional, just so he can see that it can be done by an ordinary guy with no professional training. Then, maybe, I can show him how to do it. I know this is a tall order, as a proper Bechemel is very basic, and fairly easy to make. But I'm asking anyway. And, thanks in advance for your input. Seeeeeeeya; Chief Longwind of the North 3 stars 1 reviews
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