Stoichiometry is critical.
I'll add to that q = mcp delta t. :yawn:
I'll add my own recipe:
Cevap (it's a Mediterranean dish I used to eat a lot in Germany. I started making it myself when I moved to the States). Technically, they're caseless sausages, but you can just as well roll them into a ball for some damn good meatballs. Traditionally, we serve these with fresh crusty bread and zatziki sauce (the white sauce from gyros) or with a rice dish. I'll post the rice dish another time; kinda involved as a recipe.
3 tablespoons Hot Hungarian paprika (or regular paprika powder if you can't find Hungarian)
2.5 pounds ground meat (I do a 50/50 beef and pork mix, but you can use what you prefer. ONE EXCEPTION: use the fattiest ground meat, not the lean stuff because you want the meat to baste itself).
1 large onion peeled, finely chopped
2 tablespoons ground black pepper
1.5 tablespoons salt
3 cloves fresh garlic, peeled, finely chopped (you can go overboard to taste here and add more garlic)
1 pinch of freshly grated nutmeg (or you can get nutmeg powder from McCormicks)
Mix all ingredients, thoroughly and roll mixture into little little links the size of breakfast links. Put on your favorite grill (or bake in a 400 degree oven until the internal temp is about 185 degrees fahrenheit).
Zatziki sauce:
16 ounce sour cream
5-6 cloves garlic, peeled, finely chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup cucumber, roughly chopped to your liking
Mix it all up and store for an hour before serving so the garlic can permeate the mixture.
Its is one of the great mysteries that sometimes - sometimes in chemistry - even if you do everything perfectly the cross linking just does not happen and she does not go BANG!
