The Cook wrote:
> Dumber Than A 5th Grader Omelet wrote:
> > Sheldon wrote:
> >> sf �wrote:
> >> > Finally! ?I tried it and liked it. ?What's the secret, you ask? ?Salt!
> >> > Yep, just a little salt sprinkled on the leaves before steaming.
> >> > That's it! ?Salt covered up the characteristic bitterness of chard
> >> > that I don't like.
>
> >> You do realize that Barb will never again kiss you on the lips...
> >> chard is beets.
>
> >Chard is NOT beets!
>
> >Geeze Shel' where do you come up with this crap?
>
> From reading the scientific names of plants. �Both are of the genus
> Beta.

Omelet is the least educated RFCer, she makes certifiable pinheads
appear like Einsteins.

The Omelet's brain is scrambled... they don't come much dumber than
she, but she's got an alibi, she's your typical BB brained Texan...
her miniscule brain consists entirely of screaming mimi emotional
cells, no interlect cells whatsoever, she possesses zero ability to
conceptualize, or she'd have looked it up before engaing her one part
that works too well, her grotesque maw.

Chard IS indeed a beet... just because chard is a beet cutivar grown
for it's leaves rather than it's root doesn't make it any less a
beet. There are many, many varieties of both beet root and chard, all
are beets... some are even grown for sugar.

http://en.wikipedia.org/wiki/Chard

http://en.wikipedia.org/wiki/Sugar_beet

http://www.urbanext.uiuc.edu/veggies/chard1.html

http://www.gardenersnet.com/vegetable/chard.htm

beet
Commonly known as the garden beet , this firm, round root vegetable
has leafy green tops, which are also edible and highly nutritious. The
most common color for beets (called "beetroots" in the British Isles)
is a garnet red. However, they can range in color from deep red to
white, the most intriguing being the Chioggia (also called "candy
cane"), with its concentric rings of red and white. Beets are
available year-round and should be chosen by their firmness and smooth
skins. Small or medium beets are generally more tender than large
ones. If the beet greens are attached they should be crisp and bright.
Because they leach moisture from the bulb, greens should be removed as
soon as you get them home. Leave about 1 inch of the stem attached to
prevent loss of nutrients and color during cooking. Store beets in a
plastic bag in the refrigerator for up to 3 weeks. Just before
cooking, wash beets gently so as not to pierce the thin skin, which
could cause nutrient and color loss. Peel beets after they've been
cooked. In addition to the garden beet are the spinach or *leaf beet*
(_better known as Swiss chard_), the sugar beet (a major source of
sugar) and the mangold (used as fodder).

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.