I've got blood on my hands. OK, so I don't; so it's beet juice.
Details, details. It's all gross so what's the diff.

So, what in Sam Hill are these things supposed to be like? I've cooked
two batches of the icky things and I'm wondering if I overcooked them.
They're pretty tender.

My "recipe" is from the Big Ball Book * more or less. Right now the
syrup is simmering per the instructions and when the dinger dings I'll
put my quartered beets into it and heat 'em up, then process them. Ick.
I'm stunned at the number of people who eat these things and because of
that, I'm thinking I'll put up the two pints I need for competition and
the rest in half pint jars. A waste of glass if you ask me.

The dinger done dinged. Light a candle.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"Melba's Jammin'" wrote in message
...
I've got blood on my hands. OK, so I don't; so it's beet juice.
Details, details. It's all gross so what's the diff.

So, what in Sam Hill are these things supposed to be like? I've cooked
two batches of the icky things and I'm wondering if I overcooked them.
They're pretty tender.

My "recipe" is from the Big Ball Book * more or less. Right now the
syrup is simmering per the instructions and when the dinger dings I'll
put my quartered beets into it and heat 'em up, then process them. Ick.
I'm stunned at the number of people who eat these things and because of
that, I'm thinking I'll put up the two pints I need for competition and
the rest in half pint jars. A waste of glass if you ask me.

The dinger done dinged. Light a candle.
--
-Barb, Mother Superior, HOSSSPoJ

Can you say you weren't just tickled smelling the syrup? You did the Red
Wine things didn't ya? That really kicked it for me. And did y'all remember
to be a little ruthless about trimming the top/unearthed portion away?
We love you dingdong it anyway. I put yer beets on the candle. If I light
any more they'll come & git me. PS: my sister eats them red wine beets by
the jar.
Edrena

In article ,
Steve Wertz wrote:

On Sun, 15 Jul 2007 22:50:32 -0500, Melba's Jammin' wrote:

I've got blood on my hands. OK, so I don't; so it's beet juice.
Details, details. It's all gross so what's the diff.

So, what in Sam Hill are these things supposed to be like? I've cooked
two batches of the icky things and I'm wondering if I overcooked them.
They're pretty tender.

Oh, just try a couple and stop yer whining! ;-)

Beets are mostly a texture thing for me as they don't have much
taste, IMO. I love the texture a cold (refrigerated) beet. I
just ate a whole can earlier tonight.

-sw

Are you kidding me? Last time I tasted beets they tasted like boiled
dirt chunks. Puke. Lotta help you are.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article ,
"The Joneses" wrote:

"Melba's Jammin'" wrote in message
...
I've got blood on my hands. OK, so I don't; so it's beet juice.
Details, details. It's all gross so what's the diff.

So, what in Sam Hill are these things supposed to be like? I've cooked
two batches of the icky things and I'm wondering if I overcooked them.
They're pretty tender.

My "recipe" is from the Big Ball Book * more or less. Right now the
syrup is simmering per the instructions and when the dinger dings I'll
put my quartered beets into it and heat 'em up, then process them. Ick.
I'm stunned at the number of people who eat these things and because of
that, I'm thinking I'll put up the two pints I need for competition and
the rest in half pint jars. A waste of glass if you ask me.

The dinger done dinged. Light a candle.
--
-Barb, Mother Superior, HOSSSPoJ

Can you say you weren't just tickled smelling the syrup? You did the Red
Wine things didn't ya? That really kicked it for me. And did y'all remember
to be a little ruthless about trimming the top/unearthed portion away?
We love you dingdong it anyway. I put yer beets on the candle. If I light
any more they'll come & git me. PS: my sister eats them red wine beets by
the jar.
Edrena

No offense, Dearie, but I did your red wine version last year for a
fifth place and no ribbon. ( They actually get about 10-12 entries in
the lot ‹ who'd ever guess *that*! ) The basic recipe in the big Ball
book (not the blue) uses pickling spices (I used the last 3 tbsp of the
bag you sent me last year) and then three variations. Clever monkey
that I am, I used the pickling spice basic seasoning AND the "sweet &
spicy" variation. Hell, why not? Oh, and I added a little leftover
Bread & Butter brine/syrup, too. In for a penny, in for a pound, I say.

I've only had two goals for my Fair activities and I achieved both
several years ago (I think the white bread queen may have been on
hiatus; I'm not proud) and now I've got another goal: a ribbon for
these dumb things. They place to fifth but hang ribbons only on the
first four. Day-am! LOL!

Yes'm, I left the rootlet and a couple inches of the top before cooking.
I think I was ruthless enough when I cut the top part off. I was going
to cook up the tops (I had a lot!) and then my better judgment overcame
me inasmuch as I haven't eaten the ones I cooked last week. Tell ya
what, though, Girlie ‹ washing these buggers in the Maytag was a good
idea. Yeah, there was a little bit of detritus on the insides after the
spin but if you fill the machine about 1/4 full and agitate for a few
seconds, the stuff gets suspended and it's easy to scoop out with a tea
strainer. Lather, rinse, and repeat until you've got it all (maybe 3-5
times -- the agitation for a few seconds).

Stick with me, Toots ‹ I've got a million good ideas! g
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"Melba's Jammin'" wrote in message
...
I've got blood on my hands. OK, so I don't; so it's beet juice.
Details, details. It's all gross so what's the diff.

So, what in Sam Hill are these things supposed to be like? I've cooked
two batches of the icky things and I'm wondering if I overcooked them.
They're pretty tender.

My "recipe" is from the Big Ball Book * more or less. Right now the
syrup is simmering per the instructions and when the dinger dings I'll
put my quartered beets into it and heat 'em up, then process them. Ick.
I'm stunned at the number of people who eat these things and because of
that, I'm thinking I'll put up the two pints I need for competition and
the rest in half pint jars. A waste of glass if you ask me.

The dinger done dinged. Light a candle.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

I eat beets boiled with butter and salt, I eat the red wine beets straight
from the jar, but my fav way is oven roasted with olive oil and garlic.
They take on a sweet crispy edge - mmmmm. I've seen a few salads with them
that I'd like to try.

To me, cooked beets have the texture of cooked carrots - same soft/firm
feel. They don't crunch, but they should not be soft enough to mash like
potatoes. When I cooked them for pickles, I kept them slightly on the under
cooked side - so that they stayed firm after being pickled.

I'm the only one in my house who eats beets. My husband reminisces about
the time his father packed his lunch when he was a boy. He had beet
sandwiches. Ick. Can you imagine what that looked like? Hubby has been
turned off beets ever since. And my kids just think they're gross, even
though they haven't tried them yet.

If they taste strongly like dirt, I suspect it's becuz you didn't trim and
clean the ends well enough.

Hope that helps a bit, Barb...

Kathi

On Mon, 16 Jul 2007 08:18:21 -0500, Melba's Jammin'
wrote:

In article ,
"The Joneses" wrote:

"Melba's Jammin'" wrote in message
...
I've got blood on my hands. OK, so I don't; so it's beet juice.
Details, details. It's all gross so what's the diff.

So, what in Sam Hill are these things supposed to be like? I've cooked
two batches of the icky things and I'm wondering if I overcooked them.
They're pretty tender.

My "recipe" is from the Big Ball Book * more or less. Right now the
syrup is simmering per the instructions and when the dinger dings I'll
put my quartered beets into it and heat 'em up, then process them. Ick.
I'm stunned at the number of people who eat these things and because of
that, I'm thinking I'll put up the two pints I need for competition and
the rest in half pint jars. A waste of glass if you ask me.

The dinger done dinged. Light a candle.
--
-Barb, Mother Superior, HOSSSPoJ

Can you say you weren't just tickled smelling the syrup? You did the Red
Wine things didn't ya? That really kicked it for me. And did y'all remember
to be a little ruthless about trimming the top/unearthed portion away?
We love you dingdong it anyway. I put yer beets on the candle. If I light
any more they'll come & git me. PS: my sister eats them red wine beets by
the jar.
Edrena

No offense, Dearie, but I did your red wine version last year for a
fifth place and no ribbon. ( They actually get about 10-12 entries in
the lot ‹ who'd ever guess *that*! ) The basic recipe in the big Ball
book (not the blue) uses pickling spices (I used the last 3 tbsp of the
bag you sent me last year) and then three variations. Clever monkey
that I am, I used the pickling spice basic seasoning AND the "sweet &
spicy" variation. Hell, why not? Oh, and I added a little leftover
Bread & Butter brine/syrup, too. In for a penny, in for a pound, I say.

My red wine version of pickled beets won a blue ribbon at the Dixie
Classic fair last year. There were 9 entries.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article ,
The Cook wrote:

On Mon, 16 Jul 2007 08:18:21 -0500, Melba's Jammin'
wrote:

In article ,
"The Joneses" wrote:

No offense, Dearie, but I did your red wine version last year for a
fifth place and no ribbon. ( They actually get about 10-12 entries in
the lot ‹ who'd ever guess *that*! ) The basic recipe in the big Ball
book (not the blue) uses pickling spices (I used the last 3 tbsp of the
bag you sent me last year) and then three variations. Clever monkey
that I am, I used the pickling spice basic seasoning AND the "sweet &
spicy" variation. Hell, why not? Oh, and I added a little leftover
Bread & Butter brine/syrup, too. In for a penny, in for a pound, I say.

My red wine version of pickled beets won a blue ribbon at the Dixie
Classic fair last year. There were 9 entries.

Woo-hoo! Good on you, Susan! Are you going to do them again this
year? When's your Fair? I have to register my stuff within the next 3
weeks.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Mon, 16 Jul 2007 10:00:33 -0500, Melba's Jammin'
wrote:

In article ,
The Cook wrote:

On Mon, 16 Jul 2007 08:18:21 -0500, Melba's Jammin'
wrote:

In article ,
"The Joneses" wrote:

No offense, Dearie, but I did your red wine version last year for a
fifth place and no ribbon. ( They actually get about 10-12 entries in
the lot ‹ who'd ever guess *that*! ) The basic recipe in the big Ball
book (not the blue) uses pickling spices (I used the last 3 tbsp of the
bag you sent me last year) and then three variations. Clever monkey
that I am, I used the pickling spice basic seasoning AND the "sweet &
spicy" variation. Hell, why not? Oh, and I added a little leftover
Bread & Butter brine/syrup, too. In for a penny, in for a pound, I say.

My red wine version of pickled beets won a blue ribbon at the Dixie
Classic fair last year. There were 9 entries.

Woo-hoo! Good on you, Susan! Are you going to do them again this
year? When's your Fair? I have to register my stuff within the next 3
weeks.


I plan to enter them again. Right now the beets have been cooked and
are sitting on the counter to be peeled and cut. No fancy shapes
since the rules say "no time wasting jar filling." The syrup is made.
I am heading for the gym as soon as the loaf of zucchini bread comes
out of the oven. It should be cool enough for a sandwich by the time
I get home.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Steve Wertz wrote:

Beets are mostly a texture thing for me as they don't have much
taste, IMO. I love the texture a cold (refrigerated) beet. I


You might appreciate this one. Best use of beets I've come across
in a long time. It tastes awesome and the resulting salmon has
a really beautiful ruby red color.

I highly recommend the book it comes from, too. It has all kinds
of great info on cured products, sausage, etc.

Beet and Horseradish Cured Salmon

Adapted from "Garde Manger : The Art and Craft of the Cold Kitchen"

Yield: 2 3/4 lbs, 12 - 14 2 1/2 oz servings

3 lb salmon fillet (use the highest quality you can get)
3/4 lb finely chopped or grated raw beets
1 lb fresh horseradish
6 oz sugar
6 oz salt
2 T cracked pepper

Remove pinbones from fillet and place on plastic wrap. Mix the cure
ingredients and pack evenly over salmon. Thinner portions should
get less cure. Wrap well and cure under refrigeration for 3 days.
Scrape off cure and serve. Keeps up to a week in the refrigerator.

--
Reg

Reg wrote:
Steve Wertz wrote:

Beets are mostly a texture thing for me as they don't have much
taste, IMO. I love the texture a cold (refrigerated) beet. I


You might appreciate this one. Best use of beets I've come across
in a long time. It tastes awesome and the resulting salmon has
a really beautiful ruby red color.

I highly recommend the book it comes from, too. It has all kinds
of great info on cured products, sausage, etc.

Beet and Horseradish Cured Salmon

Adapted from "Garde Manger : The Art and Craft of the Cold Kitchen"

Yield: 2 3/4 lbs, 12 - 14 2 1/2 oz servings

3 lb salmon fillet (use the highest quality you can get)
3/4 lb finely chopped or grated raw beets
1 lb fresh horseradish
6 oz sugar
6 oz salt
2 T cracked pepper

Does this mean 1 pound prepared horseradish or 1 pound horseradish root?

btw, beets-and-horseradish is a trad Central and Eastern European combo
and is used on gefilte fish (so on salmon isn't so avant-garde or as
that urbane Ms. White might say avant-garde-manger). Look at my site,
(condiments index here) for the several "chrain" recipes:
http://www.jewishfood-list.com/recip...ent_index.html

B/

Kathi,
I dont know what would be worse, a fried egg sandwich in your lunch or a
beet sandwich. I remember many a time going to school with a fried egg
sandwich along with a big juicy tomato.

Hard to eat when everyone looks at you to see how youre gonna eat that big
juicy tomato. smile

Now as an adult I would be happy with a fried egg sandwich and a juicy
tomato, if it was properly refrigerated before lunch.

Ann

Ann

Brian Mailman wrote:

Reg wrote:

You might appreciate this one. Best use of beets I've come across
in a long time. It tastes awesome and the resulting salmon has
a really beautiful ruby red color.

I highly recommend the book it comes from, too. It has all kinds
of great info on cured products, sausage, etc.

Beet and Horseradish Cured Salmon

Adapted from "Garde Manger : The Art and Craft of the Cold Kitchen"

Yield: 2 3/4 lbs, 12 - 14 2 1/2 oz servings

3 lb salmon fillet (use the highest quality you can get)
3/4 lb finely chopped or grated raw beets
1 lb fresh horseradish
6 oz sugar
6 oz salt
2 T cracked pepper


Does this mean 1 pound prepared horseradish or 1 pound horseradish root?


Fresh root. I just peel it, chop roughly, then chuck it into a food
processor with the beets and fire away. Watch out for fumes here. Anyone
who's worked with fresh horseradish knows what I mean.

The flavor calms way down in the finished product. You get a subtle
bite of spiciness but nothing overwhelming. The sugar balances
it all off nicely.

You can even bump the horseradish flavor back up by garnishing
with a mild horseradish cream.

btw, beets-and-horseradish is a trad Central and Eastern European combo
and is used on gefilte fish (so on salmon isn't so avant-garde or as
that urbane Ms. White might say avant-garde-manger). Look at my site,
(condiments index here) for the several "chrain" recipes:
http://www.jewishfood-list.com/recip...ent_index.html

Interesting stuff there. Thanks.

--
Reg

In article ,
The Cook wrote:

On Mon, 16 Jul 2007 10:00:33 -0500, Melba's Jammin'
wrote:

In article ,
The Cook wrote:

My red wine version of pickled beets won a blue ribbon at the Dixie
Classic fair last year. There were 9 entries.

Woo-hoo! Good on you, Susan! Are you going to do them again this
year? When's your Fair? I have to register my stuff within the next 3
weeks.

I plan to enter them again. Right now the beets have been cooked and
are sitting on the counter to be peeled and cut. No fancy shapes
since the rules say "no time wasting jar filling."

Well, harummpphh! So much for presentation! Heathens. g

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

"D.L." wrote in message
...
Kathi,
I dont know what would be worse, a fried egg sandwich in your lunch or a
beet sandwich. I remember many a time going to school with a fried egg
sandwich along with a big juicy tomato.

Hard to eat when everyone looks at you to see how youre gonna eat that big
juicy tomato. smile

Now as an adult I would be happy with a fried egg sandwich and a juicy
tomato, if it was properly refrigerated before lunch.

Ann

Ann



heeheeheee...I'm thinking beet...only because of what it would look
like...isn't that funny?...well, yes, a fried egg sandwich and a juicy
tomato would be wonderful, if it were fresh...but in a lunch bag?...to eat
for lunch , later? ick...well, the sandwich anyway. And it wouldn't/ might
not be - safe anyway

I worked with a guy who peeled and ate a grapefruit like it was an orange,
and I thought that was weird. But, then , if you like it that way.....

Kathi

Kathi Jones wrote:

"D.L." wrote in message
...

Kathi,
I dont know what would be worse, a fried egg sandwich in your lunch or a
beet sandwich. I remember many a time going to school with a fried egg
sandwich along with a big juicy tomato.

Hard to eat when everyone looks at you to see how youre gonna eat that big
juicy tomato. smile

Now as an adult I would be happy with a fried egg sandwich and a juicy
tomato, if it was properly refrigerated before lunch.

Ann

Ann




heeheeheee...I'm thinking beet...only because of what it would look
like...isn't that funny?...well, yes, a fried egg sandwich and a juicy
tomato would be wonderful, if it were fresh...but in a lunch bag?...to eat
for lunch , later? ick...well, the sandwich anyway. And it wouldn't/ might
not be - safe anyway

I worked with a guy who peeled and ate a grapefruit like it was an orange,
and I thought that was weird. But, then , if you like it that way.....

Kathi


I worked with a man who was only about 5 feet 2 inches tall, weighed
about 100 lbs if he was lucky. Brought five egg sandwiches to work every
day, kept them in the fridge, and ate them all before going home. I used
to take a hard-boiled egg sammich to work on occasion, peel and slice a
hard-boiled egg, put mayo on the bread, sprinkle on some black pepper.
Still like them once in awhile.

Another fellow did as you mentioned peeled and ate grapefruit but also
put salt on them. Personally I like my grapefruit peeled and eaten like
an orange because I'm less likely to get it all over me. But a beet
sandwich, never heard of such a thing.

My dad carried a bologna and onion sandwich with mustard on the bread
every day for nearly 40 years. Loved those things. Wish I could watch
him eat one now, he's been gone since 1982. I'm sure if there's a heaven
my dad is sitting on a creek bank fishing and eating a bologna and onion
sandwich and smiling in pleasure.

George