Looks like today's the day. . .
 

.. . . for Pickled Boiled Dirt Chunks. Gack!

I bought the ones I bought and then almost bought a couple bunches of
orange-color b**ts and then decided there's no point in throwing good
money after bad.

There's a recipe in the big Ball book that doesn't look any worse than
the other two I've tried. I might try that one; will see what SETP
offers, too.

What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Looks like today's the day. . .
 

"Melba's Jammin'" > wrote in message
...
>. . . for Pickled Boiled Dirt Chunks. Gack!
>
> I bought the ones I bought and then almost bought a couple bunches of
> orange-color b**ts and then decided there's no point in throwing good
> money after bad.
>
> There's a recipe in the big Ball book that doesn't look any worse than
> the other two I've tried. I might try that one; will see what SETP
> offers, too.
>
> What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

way to go Barb! You go girl!!

I haven't tried the recipe in the BBB yet, I only make Edrena's recipe for
red wine pickled beets - it's my fav!!

Kathi

Looks like today's the day. . .
 

Melba's Jammin' wrote:
> . . . for Pickled Boiled Dirt Chunks. Gack!
>
> I bought the ones I bought and then almost bought a couple bunches of
> orange-color b**ts and then decided there's no point in throwing good
> money after bad.
>
> There's a recipe in the big Ball book that doesn't look any worse than
> the other two I've tried. I might try that one; will see what SETP
> offers, too.
>
> What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.

I've never had pickled b**ts with cinnamon. My own recipe is just
vinegar, sugar, water, sliced onions (optional) and a few peppercorns.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

Looks like today's the day. . .
 

"Melba's Jammin'" > wrote in message
...
>. . . for Pickled Boiled Dirt Chunks. Gack!
>
> I bought the ones I bought and then almost bought a couple bunches of
> orange-color b**ts and then decided there's no point in throwing good
> money after bad.
>
> There's a recipe in the big Ball book that doesn't look any worse than
> the other two I've tried. I might try that one; will see what SETP
> offers, too.
>
> What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

It is kind of you to keep this treasure alive. Those of us who are b**t
deprived appreciate your efforts. Good luck at the Fair.
Janet

Looks like today's the day. . .
 

"Dave Balderstone" > wrote in message
news:270620091243443089%dave@N_O_T_T_H_I_Sbalderst one.ca...
> In article >, Serene Vannoy
> > wrote:
>
>> I've never had pickled b**ts with cinnamon. My own recipe is just
>> vinegar, sugar, water, sliced onions (optional) and a few peppercorns.
>
> I like 'em with a hint of cimanimamon, allspice works too.
>
> --
> Kiva - Loans that change lives.
> http://www.kiva.org/lender/david87375440

That recipe I use from JOP uses fresh ginger (have used candied in a pinch),
cinnaminimum and cloves. Among other things.
Edrena

Looks like today's the day. . .
 

On Jun 27, 8:53*am, Melba's Jammin' >
wrote:
> . . . for Pickled Boiled Dirt Chunks. * Gack!
> There's a recipe in the big Ball book that doesn't look any worse than
> the other two I've tried. *I might try that one; will see what SETP
> offers, too.
> What's the predominant flavor in them? *Sweet-sour? *Cinnamon? *IMWTK
Oh, Goodie!!! I am so pleased to see you're giving in to pickling
Gacks once again! I so loved my gramma and my mom's PBs. They were
the only "canners-preservers" in my family, and have been each been
into their next life for over 25 and 15 years.

With the great local Farmers Market suppliers, I would even try to
make them myself were I properly equipped...as in with the right size
pan and rack for the cook-sealing process. I would describe them as
slightly sweet with a deep, rich (as opposed to plain ole white)
vinegar taste, rather than just sweet-sour. It's been so long, but I
think they always had a slightly cinnamon, and rather strong clove
taste as well. I still hate both taste and smell of raw, white or
yellow onion, but I would gobble up even those within jars of PBs my
loved ones put up every year. Those, and Pickled Peaches were the
two jars of what I considered dessert that momma had to best monitor
so as to keep me from over-dosing.
....PickyJeanine

Looks like today's the day. . .
 

On Sat, 27 Jun 2009 10:53:56 -0500, Melba's Jammin'
> wrote:

>. . . for Pickled Boiled Dirt Chunks. Gack!

I hope you're not talking about Beets? I grew up eating them, best
part was the tops...with butter salt&pepper, and a wee drizzle of
vinegar.

>
>I bought the ones I bought and then almost bought a couple bunches of
>orange-color b**ts and then decided there's no point in throwing good
>money after bad.
>
>There's a recipe in the big Ball book that doesn't look any worse than
>the other two I've tried. I might try that one; will see what SETP
>offers, too.
>
>What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.

Looks like today's the day. . .
 

"->Stu" > wrote in message
...
> On Sat, 27 Jun 2009 10:53:56 -0500, Melba's Jammin'
> > wrote:
>
>>. . . for Pickled Boiled Dirt Chunks. Gack!
>
> I hope you're not talking about Beets? I grew up eating them, best
> part was the tops...with butter salt&pepper, and a wee drizzle of
> vinegar.

oh yum!




>
>>
>>I bought the ones I bought and then almost bought a couple bunches of
>>orange-color b**ts and then decided there's no point in throwing good
>>money after bad.
>>
>>There's a recipe in the big Ball book that doesn't look any worse than
>>the other two I've tried. I might try that one; will see what SETP
>>offers, too.
>>
>>What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.

Looks like today's the day. . .
 

In article <270620091243443089%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone > wrote:

> In article >, Serene Vannoy
> > wrote:
>
> > I've never had pickled b**ts with cinnamon. My own recipe is just
> > vinegar, sugar, water, sliced onions (optional) and a few peppercorns.
>
> I like 'em with a hint of cimanimamon, allspice works too.

I bought some pickling spice (blend) at the co-op this morning and made
sure there are plenty of allspice berries in it. Pretty sure there's
cimanimamon in it, too. "-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Looks like today's the day. . .
 

In article >,
"The Joneses" > wrote:

> "Dave Balderstone" > wrote in message
> news:270620091243443089%dave@N_O_T_T_H_I_Sbalderst one.ca...
> > In article >, Serene Vannoy
> > > wrote:
> >
> >> I've never had pickled b**ts with cinnamon. My own recipe is just
> >> vinegar, sugar, water, sliced onions (optional) and a few peppercorns.
> >
> > I like 'em with a hint of cimanimamon, allspice works too.
> >
> > --
> > Kiva - Loans that change lives.
> > http://www.kiva.org/lender/david87375440
>
> That recipe I use from JOP uses fresh ginger (have used candied in a pinch),
> cinnaminimum and cloves. Among other things.
> Edrena

I just picked up a toe of ginger at the supermarket ‹ should I slice it
or grate it, d'ya think?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Looks like today's the day. . .
 

"Melba's Jammin'" > wrote in message
...
> In article >,
> "The Joneses" > wrote:
>
>> "Dave Balderstone" > wrote in message
>> news:270620091243443089%dave@N_O_T_T_H_I_Sbalderst one.ca...
>> > In article >, Serene Vannoy
>> > > wrote:
>> >
>> >> I've never had pickled b**ts with cinnamon. My own recipe is just
>> >> vinegar, sugar, water, sliced onions (optional) and a few peppercorns.
>> >
>> > I like 'em with a hint of cimanimamon, allspice works too.
>> >
>> > --
>> > Kiva - Loans that change lives.
>> > http://www.kiva.org/lender/david87375440
>>
>> That recipe I use from JOP uses fresh ginger (have used candied in a
>> pinch),
>> cinnaminimum and cloves. Among other things.
>> Edrena
>
> I just picked up a toe of ginger at the supermarket < should I slice it
> or grate it, d'ya think?
>
> --

if'n yer not using it all right now, just freeze it. Once frozen, it can
easily be peeled, thinly sliced (slivers) or grated - just make sure it
stays froze - don't let 'er thaw....

well, at least that's what I do........

Kathi


> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

Looks like today's the day. . .
 

Melba's Jammin' wrote:
> In article >,
> "The Joneses" > wrote:

>>>
>>> --
>>> Kiva - Loans that change lives.
>>> http://www.kiva.org/lender/david87375440
>> That recipe I use from JOP uses fresh ginger (have used candied in a pinch),
>> cinnaminimum and cloves. Among other things.
>> Edrena
>
> I just picked up a toe of ginger at the supermarket ‹ should I slice it
> or grate it, d'ya think?
>


If you grate it won't it cloud the liquid? Will that matter to the judging?

gloria p

Looks like today's the day. . .
 

On Sat, 27 Jun 2009 10:53:56 -0500, Melba's Jammin'
> wrote:

>. . . for Pickled Boiled Dirt Chunks. Gack!
>
>I bought the ones I bought and then almost bought a couple bunches of
>orange-color b**ts and then decided there's no point in throwing good
>money after bad.
>
>There's a recipe in the big Ball book that doesn't look any worse than
>the other two I've tried. I might try that one; will see what SETP
>offers, too.
>
>What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.


cloves. Cloves!! CLOVES!!!! Nobody but me????

Looks like today's the day. . .
 

Melba's Jammin' wrote:
> . . . for Pickled Boiled Dirt Chunks. Gack!
>
> I bought the ones I bought and then almost bought a couple bunches of
> orange-color b**ts and then decided there's no point in throwing good
> money after bad.
>
> There's a recipe in the big Ball book that doesn't look any worse than
> the other two I've tried. I might try that one; will see what SETP
> offers, too.
>
> What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.

LOL! I like pickles on the sour side. Do you try them, given
your aversion to the chunks? Good luck.

--
Jean B.

Looks like today's the day. . .
 

"gloria.p" > wrote in message
...
> Melba's Jammin' wrote:
>> In article >,
>> "The Joneses" > wrote:
>
>>>>
>>>> --
>>>> Kiva - Loans that change lives.
>>>> http://www.kiva.org/lender/david87375440
>>> That recipe I use from JOP uses fresh ginger (have used candied in a
>>> pinch), cinnaminimum and cloves. Among other things.
>>> Edrena
>>
>> I just picked up a toe of ginger at the supermarket ‹ should I slice it
>> or grate it, d'ya think?
>>
>
>
> If you grate it won't it cloud the liquid? Will that matter to the
> judging?
>
> gloria p

JOP has us simmering peeled slices (and spices) in the sauce then discard.
We want a nice clear sauce? or leave a leetle matchstick in with the stuff?
So many pickles, so many choices.
Edrena.

Looks like today's the day. . .
 

"PickyJaz" > wrote in message
...
On Jun 27, 8:53 am, Melba's Jammin' >
wrote:
> . . . for Pickled Boiled Dirt Chunks. Gack!
> There's a recipe in the big Ball book that doesn't look any worse than
> the other two I've tried. I might try that one; will see what SETP
> offers, too.
> What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK
Oh, Goodie!!! I am so pleased to see you're giving in to pickling
Gacks once again! I so loved my gramma and my mom's PBs. They were
the only "canners-preservers" in my family, and have been each been
into their next life for over 25 and 15 years.

With the great local Farmers Market suppliers, I would even try to
make them myself were I properly equipped...as in with the right size
pan and rack for the cook-sealing process. I would describe them as
slightly sweet with a deep, rich (as opposed to plain ole white)
vinegar taste, rather than just sweet-sour. It's been so long, but I
think they always had a slightly cinnamon, and rather strong clove
taste as well. I still hate both taste and smell of raw, white or
yellow onion, but I would gobble up even those within jars of PBs my
loved ones put up every year. Those, and Pickled Peaches were the
two jars of what I considered dessert that momma had to best monitor
so as to keep me from over-dosing.
....PickyJeanine

Nice story Jeanine - we gotta keep these alive for the Next Generation.
JOP has a coupla recipes, that red wine one I love has 2 c. red wine (I use
Sutter Home Cab Sauvignon, it's pretty reliable) and 3 c. good red wine
vinegar per 6# b**ts. Heinz is good. The wine vinegars have a softer,
"fluffier" taste to me. Grain vinegar is for washing windows.
Edrena

Looks like today's the day. . .
 

"Jean B." > wrote in message
...
> Melba's Jammin' wrote:
>> . . . for Pickled Boiled Dirt Chunks. Gack!
>>
>> I bought the ones I bought and then almost bought a couple bunches of
>> orange-color b**ts and then decided there's no point in throwing good
>> money after bad.
>>
>> There's a recipe in the big Ball book that doesn't look any worse than
>> the other two I've tried. I might try that one; will see what SETP
>> offers, too.
>>
>> What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.
>
> LOL! I like pickles on the sour side. Do you try them, given your
> aversion to the chunks? Good luck.
>
> --
> Jean B.

My sissy, living mostly alone, "marinates" fresh tender beets in vinegar and
whatever etc. she feels like at the time. They'll keep several days to weeks
at least in the fridge, depending on strength of solution & salt (& sugar).
Edrena

Looks like today's the day. . .
 

In article >,
Epiphany > wrote:

> On Sat, 27 Jun 2009 10:53:56 -0500, Melba's Jammin'
> > wrote:
>
> >. . . for Pickled Boiled Dirt Chunks. Gack!
> >
> >I bought the ones I bought and then almost bought a couple bunches of
> >orange-color b**ts and then decided there's no point in throwing good
> >money after bad.
> >
> >There's a recipe in the big Ball book that doesn't look any worse than
> >the other two I've tried. I might try that one; will see what SETP
> >offers, too.
> >
> >What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.
>
>
> cloves. Cloves!! CLOVES!!!! Nobody but me????

OK, I threw about 5 into the spice blend. A little clove goes a long
way. :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Looks like today's the day. . .
 

In article >,
"Jean B." > wrote:

> Melba's Jammin' wrote:
> > . . . for Pickled Boiled Dirt Chunks. Gack!
> >
> > I bought the ones I bought and then almost bought a couple bunches of
> > orange-color b**ts and then decided there's no point in throwing good
> > money after bad.
> >
> > There's a recipe in the big Ball book that doesn't look any worse than
> > the other two I've tried. I might try that one; will see what SETP
> > offers, too.
> >
> > What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.
>
> LOL! I like pickles on the sour side. Do you try them, given
> your aversion to the chunks? Good luck.

You're kidding, right? No, I don't try them. I'd sooner have a root
canal without anesthesia. Ishta.

I bought $5 worth (5 bunches of about 5-7 each) of small b**ts. I
didn't get to trimming them quickly enough so I wound up tossing the
greens (the only edible part AFAIC). After peeling those little
suckers, I think I'll be lucky if I get 3 pints from them. I only need
two pints to enter, so that's okay. I'm amazed at the number of people
I know who say they love them. They're cadging for a jar, but it's not
likely to happen.

Last year they won 4th place (a ribbon for the slut) and in 2007 they
won 5th. There are a remarkable number of entries in the lot, IMO‹at
least 15. Ick.

My new goal is to win a blue ribbon for them. :-) Thing is, I have NO
idea of what constitutes a "good" pickled boiled dirt chunk, so I shoot
blind. I cobbled together a couple recipes tonight that involve wine,
wine vinegar, sugar, water, and "enhanced" pickling spices. I maybe
should've stuck with last year's recipe‹time will tell. At least
they'll have about 6 weeks to pickle up before they're judged.

Now I'm trying to decide if I want to put some onion slices in the jars
or not. (I haven't packed the jars yet; the BDC are soaking in the
syrup until morning.

Decisions, decisions.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Looks like today's the day. . .
 

In article >,
"Janet Bostwick" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >. . . for Pickled Boiled Dirt Chunks. Gack!
> >
> > I bought the ones I bought and then almost bought a couple bunches of
> > orange-color b**ts and then decided there's no point in throwing good
> > money after bad.
> >
> > There's a recipe in the big Ball book that doesn't look any worse than
> > the other two I've tried. I might try that one; will see what SETP
> > offers, too.
> >
> > What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.
> > --

> It is kind of you to keep this treasure alive. Those of us who are b**t
> deprived appreciate your efforts. Good luck at the Fair.
> Janet

Thanks. It starts two months from today. Canning entries are due in
about 7-10 days before that. Funny, I'd never consider it deprivation
if I never saw another one.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Looks like today's the day. . .
 

In article >,
Serene Vannoy > wrote:

> Melba's Jammin' wrote:
> > . . . for Pickled Boiled Dirt Chunks. Gack!
> >
> > I bought the ones I bought and then almost bought a couple bunches of
> > orange-color b**ts and then decided there's no point in throwing good
> > money after bad.
> >
> > There's a recipe in the big Ball book that doesn't look any worse than
> > the other two I've tried. I might try that one; will see what SETP
> > offers, too.
> >
> > What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.
>
> I've never had pickled b**ts with cinnamon. My own recipe is just
> vinegar, sugar, water, sliced onions (optional) and a few peppercorns.
>
> Serene

Dang! There seem to be lots of variations in the spicing. Thanks,
Serene.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Looks like today's the day. . .
 

In article <270620091243443089%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone > wrote:

> In article >, Serene Vannoy
> > wrote:
>
> > I've never had pickled b**ts with cinnamon. My own recipe is just
> > vinegar, sugar, water, sliced onions (optional) and a few peppercorns.
>
> I like 'em with a hint of cimanimamon, allspice works too.

Got it! I added half a stick of cimanimamon to the syrup. And about 5
cloves.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Looks like today's the day. . .
 

In article >,
"gloria.p" > wrote:

> Melba's Jammin' wrote:
> > I just picked up a toe of ginger at the supermarket Ð should I slice it
> > or grate it, d'ya think?
> >
>
> If you grate it won't it cloud the liquid? Will that matter to the judging?
>
> gloria p

I thought about that, too. Moot point now. I sliced thin coins.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Looks like today's the day. . .
 

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Jean B." > wrote:
>
>> Melba's Jammin' wrote:
>> > . . . for Pickled Boiled Dirt Chunks. Gack!
>> >
>> > I bought the ones I bought and then almost bought a couple bunches of
>> > orange-color b**ts and then decided there's no point in throwing good
>> > money after bad.
>> >
>> > There's a recipe in the big Ball book that doesn't look any worse than
>> > the other two I've tried. I might try that one; will see what SETP
>> > offers, too.
>> >
>> > What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.
>>
>> LOL! I like pickles on the sour side. Do you try them, given
>> your aversion to the chunks? Good luck.
>
> You're kidding, right? No, I don't try them. I'd sooner have a root
> canal without anesthesia. Ishta.
>
> I bought $5 worth (5 bunches of about 5-7 each) of small b**ts. I
> didn't get to trimming them quickly enough so I wound up tossing the
> greens (the only edible part AFAIC). After peeling those little
> suckers, I think I'll be lucky if I get 3 pints from them. I only need
> two pints to enter, so that's okay. I'm amazed at the number of people
> I know who say they love them. They're cadging for a jar, but it's not
> likely to happen.
>
> Last year they won 4th place (a ribbon for the slut) and in 2007 they
> won 5th. There are a remarkable number of entries in the lot, IMO > least
> 15. Ick.
>
> My new goal is to win a blue ribbon for them. :-) Thing is, I have NO
> idea of what constitutes a "good" pickled boiled dirt chunk, so I shoot
> blind. I cobbled together a couple recipes tonight that involve wine,
> wine vinegar, sugar, water, and "enhanced" pickling spices. I maybe
> should've stuck with last year's recipe > they'll have about 6 weeks to
> pickle up before they're judged.
>
> Now I'm trying to decide if I want to put some onion slices in the jars
> or not. (I haven't packed the jars yet; the BDC are soaking in the
> syrup until morning.
>
> Decisions, decisions.
> --
> -Barb, Mother Superior, HOSSSPoJ


I've always thunk that them PITA to peel pearl onions look prettier in the
jar. jmho. I've peelt them, then halve or quarter with a bit of the root
left on so's the pieces stay together, also pretty to me.

Wunner how Carrot Coins (with or w/o b**ts) in the Red Wine sauce would be.
Would tone down the b**tieness?

Barb, did y'all get some great big b**ts, boil'm up, then make cutout with
leetle cookie cutters for yer showpiece? I make stars, halfmoons, suns,
circles (I use an apple corer/cutter dealy for the chunks, then save all the
circular pieces for the fancy jar). They won first place that year!
Edrena.

Looks like today's the day. . .
 

In article >,
"The Joneses" > wrote:

> Barb, did y'all get some great big b**ts, boil'm up, then make cutout with
> leetle cookie cutters for yer showpiece? I make stars, halfmoons, suns,
> circles (I use an apple corer/cutter dealy for the chunks, then save all the
> circular pieces for the fancy jar). They won first place that year!
> Edrena.

I'm nuts enough to make something that will never pass my lips, Ms.
Edrena. If I started cutting astronomical shapes with canape cutters,
I'd be consigned to the looney bin, never to be seen again. That's the
long way of saying "no." :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

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Melba's Jammin' > wrote:

> I bought the ones I bought

How many bushels? Will you be using any for Barb's Beety Beauty?

This is a most admirable undertaking, but one better suited for late
autumn/early winter, because that is when best quality beetroots are
available.

> What's the predominant flavor in them? Sweet-sour? Cinnamon? IMWTK.

Sweet 'n' sour. Cinnamon may be a component, but should not dominate.
A good marinade might include water, vinegar, maybe some sugar,
peppercorns, allspice berries, cinnamon, and cloves. If you need a
formal recipe, I can provide it.

And there is absolutely no taste or smell of dirt in good beetroots.
Someone must have been cruelly abusing you in your deprived and depraved
youth by feeding you dirt under the guise of beetroots, I'm sure. Poor
Queenie. At least you have become a true dirt connaisseuse.

Bubba

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On Sat, 27 Jun 2009 17:21:41 -0500, "->Stu" wrote:

>I hope you're not talking about Beets? I grew up eating them, best
>part was the tops...with butter salt&pepper, and a wee drizzle of
>vinegar.

Better still, put the stems and leaves under a chicken and roast it,
with the b**ts alongside, with spuds and carrots and sweet potato and
parsnip... like last night's tea. The leaves steam, and the chicken fat
drips down into them. Yum! :)

Am soaking up all of these pickled b**t recipes, they sound great.
--
Ross McKay, Toronto, NSW Australia
"Nobody ever rioted for austerity" - George Monbiot

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"Melba's Jammin'" > wrote in message
...
> In article >,
> "The Joneses" > wrote:
>
>> Barb, did y'all get some great big b**ts, boil'm up, then make cutout
>> with
>> leetle cookie cutters for yer showpiece? I make stars, halfmoons, suns,
>> circles (I use an apple corer/cutter dealy for the chunks, then save all
>> the
>> circular pieces for the fancy jar). They won first place that year!
>> Edrena.
>
> I'm nuts enough to make something that will never pass my lips, Ms.
> Edrena. If I started cutting astronomical shapes with canape cutters,
> I'd be consigned to the looney bin, never to be seen again. That's the
> long way of saying "no." :-)

ROTFLMAO!!!


>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller - good news 4-6-2009
> "Be kind, for everyone you meet is fighting a great battle."
> -Philo of Alexandria

Looks like today's the day. . .
 

"Kathi Jones" > wrote in message
...
>
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "The Joneses" > wrote:
>>
>>> Barb, did y'all get some great big b**ts, boil'm up, then make cutout
>>> with
>>> leetle cookie cutters for yer showpiece? I make stars, halfmoons, suns,
>>> circles (I use an apple corer/cutter dealy for the chunks, then save all
>>> the
>>> circular pieces for the fancy jar). They won first place that year!
>>> Edrena.
>>
>> I'm nuts enough to make something that will never pass my lips, Ms.
>> Edrena. If I started cutting astronomical shapes with canape cutters,
>> I'd be consigned to the looney bin, never to be seen again. That's the
>> long way of saying "no." :-)
>
> ROTFLMAO!!!
>
>
With our birthdays in Moon, looney is actually a compliment! Just ducky in
fact.
Edrena

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Melba's Jammin' wrote:

>
> Now I'm trying to decide if I want to put some onion slices in the jars
> or not.

> Decisions, decisions.
>

I vote yes but it's probably too late.

gloria p

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In article >,
"gloria.p" > wrote:

> Melba's Jammin' wrote:
>
> >
> > Now I'm trying to decide if I want to put some onion slices in the jars
> > or not.
>
> > Decisions, decisions.
> >
>
> I vote yes but it's probably too late.
>
> gloria p

GMTA. I did.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria