Q Talk

[Q4u]

I've tried a few items over the years and the needle swung from outrageously good to really bad.  BUT I believe QVC is more or less offering these food items to people who can't get out or live too far away to buy some of these special items.  The expense is in the delivery (even tho they say there is free shipping, it isn't really free). It's well worth it to many people and personal taste is unique, so there's something for everyone.

But after my Ham and 3 side dish fiasco of 2012, I'll not be ordering that kind of foodstuff from QVC again.  

[blackhole99]

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@Carmie wrote:

My family is Italian from Northern Italy and we always put onions in our meatballs.  IMO My family, Me included,  makes the best meatballs I have ever tasted.

I do not buy meatballs and would never order them in a restaurant or from a shopping channel  Most homemade meatballs made by others are tasteless, And have the consistency of mush. I hate a soft mushy mouth feel. Gross!

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Yeah, my people too, it must be a regional thing in Italy, just like in the US.

[Spurt]

@elizabethl123

On my maternal side of the famiy, my grandfather was from Rome and my grandmother was from Naples, both were wonderful cooks..........neither put onions in meatballs, however, I heard different regions of Italy do cook a bit different so maybe that was the case here.

BTW I would never ever pay the prices for QVC's prepared food......even if one was homebound, there are so many other options these days the food tastes better and are a lot cheaper too.......I dont understand how some think QVC is the only game in the retail world..........................

[Daysdee]

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@seamus2 wrote:

I'm not Italian but I watch TV cooking shows and listen to Italian co-workers at lunchtime.  And what I've learned is that everyone has a family recipe that may be considered "the best"!  It may or may not have onions, it may have milk soaked bread cubes or not, the meatballs may be baked or fried.  The gravy (in Philly we call the red sauce "gravy"!)  will cook all day on Sunday, etc, etc.  There are so many great family traditions to our cooking.  But after hearing all the various methods and recipes for meatballs, here's what I do and my family loves them.  Into a mixture of ground beef and pork I put egg, worchestershire sauce (the best flavor), bread crumbs or panko.  I form the meatballs and stick the baking pan with them in the oven and bake - 10 min on one side and 10 min on other side.  Then I freeze them.  When I need them I put them in the gravy and finish the cooking process.  So yummy!  But each to their own.  Oh, and no onions, Lol!  The worchestershire sauce has all the extra flavor I need!

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@seamus2 wrote:

I'm not Italian but I watch TV cooking shows and listen to Italian co-workers at lunchtime.  And what I've learned is that everyone has a family recipe that may be considered "the best"!  It may or may not have onions, it may have milk soaked bread cubes or not, the meatballs may be baked or fried.  The gravy (in Philly we call the red sauce "gravy"!)  will cook all day on Sunday, etc, etc.  There are so many great family traditions to our cooking.  But after hearing all the various methods and recipes for meatballs, here's what I do and my family loves them.  Into a mixture of ground beef and pork I put egg, worchestershire sauce (the best flavor), bread crumbs or panko.  I form the meatballs and stick the baking pan with them in the oven and bake - 10 min on one side and 10 min on other side.  Then I freeze them.  When I need them I put them in the gravy and finish the cooking process.  So yummy!  But each to their own.  Oh, and no onions, Lol!  The worchestershire sauce has all the extra flavor I need!

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My meatloaf recipe calls for worchestershire sauce too.  It's good--been making it for 50 years.