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

> "Melba's Jammin'" > wrote in message
> ...
> > OK, so it's not blood, it's beet juice.

> > All you pickled beet freaks, what's the texture of the beet supposed to
> > be? Fork tender? A little bit of tooth?
> >
> > As far as entering them in the Fair < well, I'm going to. I used a
> > different recipe this year than last < and have no clue about what they
> > taste like. Rob won't eat them either.
> >
> > Jeez, I oughtta be locked up.
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> > http://www.jamlady.eboard.com - story and
> > pics of Ronald McDonald House dinner posted 6-24-2007
>
> Fork tender. Did you pickle them whole or use that fancy wavy cutter to
> make sliced, pickled beets?
> Send them out to me, I'll check them for you.
> Janet

Thanks for the tender part. A paring knife went in *very* easily, Janet.
Day-am! I forgot about the crinkle cutter * I have one. These things
were maybe the size of a golf ball and I quartered them -- wedge-like.
Never even thought about the crinkle cutter. I'd have had to touch them
more, I think. Ick. At golf ball size, could I have left them whole?
Then I really wouldn't have had to touch them much.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007