I really enjoy canned beets, so I keep a bunch of each type in my larder,
mostly sliced beets, some whole beets, and some cut beets (wedges), I really
have the whole and cut because they sometimes got mixed in when I'd scoop up
a dozen cans of sliced at a time, I buy them whenever they're on sale.
Between what's on my basement shelves, in my kitchen pantry, and in my
fridge I must have more than 50 one pound cans... they're now 15 ounces.
Yesteday I was in my my little stupidmarket in town and they do indeed carry
8 ounce cans of beets in each configuration, and in three brands, store
brand, Libby's, and DelMonte (I've never found a difference among brands),
but the 8 ounce cans cost like 30% more per ounce so I didn't buy any.

A few days ago there was a cheese stuffed whole canned beet recipe posted.
Today I opened a 15 ounce can of whole beets for lunch. This was the first
time I counted them, I was surprised there were 22 beets, all rather small,
none over like 3/4" diameter, most closer to 5/8". Naturally they were not
perfectly round, beets are sort of elongated, slightly tapered, and some
were sort of flattened. Looking them over carefully I couldn't see how
someone could hollow them out so they could be stuffed with cheese unless
they made a fairly small hollow, no more than the size of like a raisin -
perhaps employ a trained beet eating worm - plus canned beets are rather
tender, I'm sure even if using a teeny tiny melon baller most would break...
they'd certainly break from the pressure of stuffing with cheese, unless
maybe if careful with one of those pressurized canned cheeses. Besides that
the combo of beets with cheese is definitely TIAD it's not something one can
physically do in any practical way... I believe the recipe a fraud.

I did learn something I didn't know previously, from reading the can label
carefully, I learned that unlike other canned veggies a serving of beets
includes the beet liquid... I have always consumed the liquid from all
canned veggies. One of my favorite quickie beet snacks is to open a chilled
can, sip out some juice, add a tsp of dark brown sugar, a pinch of salt a
couple grinds of black pepper and like a half ounce of white vinegar... all
I need is a fork, no dish. I finished my can of beets, counting as I ate,
but a few minutes later realized it wasn't enough for lunch, so looking in
the fridge I found a hunk of cheddar, I hacked off like 3 ounces of cubes
and while munching and mulling I realized that eating cheese separately a
short time later is fine but no way, no how do beets and cheese belong in
the mouth at the same time.

brooklyn1 wrote:
> I really enjoy canned beets, so I keep a bunch of each type in my larder,
> mostly sliced beets, some whole beets, and some cut beets (wedges), I really
> have the whole and cut because they sometimes got mixed in when I'd scoop up
> a dozen cans of sliced at a time, I buy them whenever they're on sale.
> Between what's on my basement shelves, in my kitchen pantry, and in my
> fridge I must have more than 50 one pound cans... they're now 15 ounces.
> Yesteday I was in my my little stupidmarket in town and they do indeed carry
> 8 ounce cans of beets in each configuration, and in three brands, store
> brand, Libby's, and DelMonte (I've never found a difference among brands),
> but the 8 ounce cans cost like 30% more per ounce so I didn't buy any.
>
> A few days ago there was a cheese stuffed whole canned beet recipe posted.
> Today I opened a 15 ounce can of whole beets for lunch. This was the first
> time I counted them, I was surprised there were 22 beets, all rather small,
> none over like 3/4" diameter, most closer to 5/8". Naturally they were not
> perfectly round, beets are sort of elongated, slightly tapered, and some
> were sort of flattened. Looking them over carefully I couldn't see how
> someone could hollow them out so they could be stuffed with cheese unless
> they made a fairly small hollow, no more than the size of like a raisin -
> perhaps employ a trained beet eating worm - plus canned beets are rather
> tender, I'm sure even if using a teeny tiny melon baller most would break...
> they'd certainly break from the pressure of stuffing with cheese, unless
> maybe if careful with one of those pressurized canned cheeses. Besides that
> the combo of beets with cheese is definitely TIAD it's not something one can
> physically do in any practical way... I believe the recipe a fraud.
>
> I did learn something I didn't know previously, from reading the can label
> carefully, I learned that unlike other canned veggies a serving of beets
> includes the beet liquid... I have always consumed the liquid from all
> canned veggies. One of my favorite quickie beet snacks is to open a chilled
> can, sip out some juice, add a tsp of dark brown sugar, a pinch of salt a
> couple grinds of black pepper and like a half ounce of white vinegar... all
> I need is a fork, no dish. I finished my can of beets, counting as I ate,
> but a few minutes later realized it wasn't enough for lunch, so looking in
> the fridge I found a hunk of cheddar, I hacked off like 3 ounces of cubes
> and while munching and mulling I realized that eating cheese separately a
> short time later is fine but no way, no how do beets and cheese belong in
> the mouth at the same time.
>
I am trying to recall whether I have seen any cheesy beet recipes.
Probably. Doesn't mean they would be palatable.

Good point re the size of the beets and the possibility of
stuffing them. Makes me wonder whether the recipe started with a
larger can size (if that implies larger beets) or just cooked beets.

Now, I am googling. There seem to be other ideas for stuffing
beets. And one that stuffs them with a Roquefort cheese mixture.
That says one should hollow the beets out with a small paring
knife. I can't say I am inspired enough to try that.

--
Jean B.

On May 19, 11:58*am, "brooklyn1" > wrote:
> I really enjoy canned beets, so I keep a bunch of each type in my larder,
> mostly sliced beets, some whole beets, and some cut beets (wedges), I really
> have the whole and cut because they sometimes got mixed in when I'd scoop up
> a dozen cans of sliced at a time, I buy them whenever they're on sale.
> Between what's on my basement shelves, in my kitchen pantry, and in my
> fridge I must have more than 50 one pound cans... they're now 15 ounces.
> Yesteday I was in my my little stupidmarket in town and they do indeed carry
> 8 ounce cans of beets in each configuration, and in three brands, store
> brand, Libby's, and DelMonte (I've never found a difference among brands),
> but the 8 ounce cans cost like 30% more per ounce so I didn't buy any.
>
> A few days ago there was a cheese stuffed whole canned beet recipe posted..
> Today I opened a 15 ounce can of whole beets for lunch. *This was the first
> time I counted them, I was surprised there were 22 beets, all rather small,
> none over like 3/4" diameter, most closer to 5/8". *Naturally they were not
> perfectly round, beets are sort of elongated, slightly tapered, and some
> were sort of flattened. *Looking them over carefully I couldn't see how
> someone could hollow them out so they could be stuffed with cheese unless
> they made a fairly small hollow, no more than the size of like a raisin -
> perhaps employ a trained beet eating worm - plus canned beets are rather
> tender, I'm sure even if using a teeny tiny melon baller most would break....
> they'd certainly break from the pressure of stuffing with cheese, unless
> maybe if careful with one of those pressurized canned cheeses. *Besides that
> the combo of beets with cheese is definitely TIAD it's not something one can
> physically do in any practical way... I believe the recipe a fraud.
>
> I did learn something I didn't know previously, from reading the can label
> carefully, I learned that unlike other canned veggies a serving of beets
> includes the beet liquid... I have always consumed the liquid from all
> canned veggies. *One of my favorite quickie beet snacks is to open a chilled
> can, sip out some juice, add a tsp of dark brown sugar, a pinch of salt a
> couple grinds of black pepper and like a half ounce of white vinegar... all
> I need is a fork, no dish. *I finished my can of beets, counting as I ate,
> but a few minutes later realized it wasn't enough for lunch, so looking in
> the fridge I found a hunk of cheddar, I hacked off like 3 ounces of cubes
> and while munching and mulling I realized that eating cheese separately a
> short time later is fine but no way, no how do beets and cheese belong in
> the mouth at the same time.

Thinking about pairing beets (which I love) and cheese makes me think
about urping. ;-) I can think of no instance when they would be good
together.

N.

Nancy2 wrote on Tue, 19 May 2009 12:45:55 -0700 (PDT):

> me think about urping. ;-) I can think of no instance when
> they would be good together.

Moving away from that controversy, let me mention my recipe for instant
pickled whole beets. Take a car or jar of unsweetened whole beets, drain
off the liquid. Combine half of the liquid with vinegar and pour it over
the beets in a jar and refrigerate.. Buying them in a jar is convenient
but they can be eaten then and there or kept cold.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Nancy2 wrote:

> Thinking about pairing beets (which I love) and cheese makes me think
> about urping. ;-) I can think of no instance when they would be good
> together.

Is it just the thought of beets with cheddar, or is it *any* cheese? What
about cream cheese or blue cheese with beets?

Bob

On Tue, 19 May 2009 20:52:48 GMT, "James Silverton"
> wrote:

>Moving away from that controversy, let me mention my recipe for instant
>pickled whole beets. Take a car or jar of unsweetened whole beets, drain
>off the liquid. Combine half of the liquid with vinegar and pour it over
>the beets in a jar and refrigerate.. Buying them in a jar is convenient
>but they can be eaten then and there or kept cold.

Thanks! Crash will love this!

Carol

--
Change "invalid" to James Bond's agent number to reply.

In article
>,
Nancy2 > wrote:


> Thinking about pairing beets (which I love) and cheese makes me think
> about urping. ;-) I can think of no instance when they would be good
> together.

I like beets in my salad. I like cheese in my salad. Maybe we
shouldn't have lunch together?

:-)

--
Dan Abel
Petaluma, California USA

On May 19, 4:25*pm, "Bob Terwilliger" >
wrote:
> Nancy2 wrote:
> > Thinking about pairing beets (which I love) and cheese makes me think
> > about urping. *;-) *I can think of no instance when they would be good
> > together.
>
> Is it just the thought of beets with cheddar, or is it *any* cheese? What
> about cream cheese or blue cheese with beets?
>
> Bob

Any cheese, if I stop to think about it. {{urp}}

N.

On May 19, 10:16*pm, Dan Abel > wrote:
> In article
> >,
>
> *Nancy2 > wrote:
> > Thinking about pairing beets (which I love) and cheese makes me think
> > about urping. *;-) *I can think of no instance when they would be good
> > together.
>
> I like beets in my salad. *I like cheese in my salad. *Maybe we
> shouldn't have lunch together?
>
> :-)
>
> --
> Dan Abel
> Petaluma, California USA
>

I like beets a lot but have never put them in salad. Sometimes I'm
tempted to put them on a burger, which I understand is an Aussie kind
of thing...could be wrong about that, though.

For the pickled beets - if you just use beet juice and vinegar, throw
in some pickling onions and a couple cloves, too.

N.

On Tue, 19 May 2009 16:58:23 GMT, brooklyn1 wrote:

> I really enjoy canned beets, so I keep a bunch of each type in my larder,
> mostly sliced beets, some whole beets, and some cut beets (wedges), I really
> have the whole and cut because they sometimes got mixed in when I'd scoop up
> a dozen cans of sliced at a time, I buy them whenever they're on sale.
> Between what's on my basement shelves, in my kitchen pantry, and in my
> fridge I must have more than 50 one pound cans...

canned beets and spam! yum!

blake

blake wrote:

> canned beets and spam! yum!

I do not like canned beets and spam.
I do not like them, Sam-I-am.

Bob

On Wed, 20 May 2009 13:43:29 -0700, "Bob Terwilliger"
> wrote:

>blake wrote:
>
>> canned beets and spam! yum!
>
>I do not like canned beets and spam.
>I do not like them, Sam-I-am.
>
OK, cute rhyme, but what's wrong with canned beets? I won't argue
with the Spam part.

I'm not someone who is in love with beet root. I'd rather eat beet
leaves. In fact, I'm not sure why they aren't grown for just for
their leaves - baby leaves, mature leaves... delicious eating, IMO.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>>> canned beets and spam! yum!
>>
>> I do not like canned beets and spam.
>> I do not like them, Sam-I-am.
>>
> OK, cute rhyme, but what's wrong with canned beets? I won't argue
> with the Spam part.

It's the *combination* of canned beets with spam, not either of the
ingredients taken separately.


> I'm not someone who is in love with beet root. I'd rather eat beet
> leaves. In fact, I'm not sure why they aren't grown for just for
> their leaves - baby leaves, mature leaves... delicious eating, IMO.

There is a variety of beet grown just for its leaves. It's called "chard."

Bob

On Wed, 20 May 2009 19:32:22 -0700, "Bob Terwilliger"
> wrote:

>There is a variety of beet grown just for its leaves. It's called "chard."

Maybe I'm picky, but chard does not taste even remotely like beet to
me.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>>There is a variety of beet grown just for its leaves. It's called "chard."
>
> Maybe I'm picky, but chard does not taste even remotely like beet to
> me.

Why would it? Do lily bulbs taste like lilies? Do potato leaves taste like
potatoes? Do carrot greens taste like carrots?

Do you think that beet greens really taste like beets? I don't; I think they
taste like chard.

Bob "DON'T EAT POTATO LEAVES!"

"sf" wrote:
>
> I'm not someone who is in love with beet root. I'd rather eat beet
> leaves. In fact, I'm not sure why they aren't grown for just for
> their leaves - baby leaves, mature leaves... delicious eating, IMO.
>
>
They do, it's called "chard".

On Thu, 21 May 2009 00:06:17 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>>There is a variety of beet grown just for its leaves. It's called "chard."
>>
>> Maybe I'm picky, but chard does not taste even remotely like beet to
>> me.
>
>Why would it? Do lily bulbs taste like lilies? Do potato leaves taste like
>potatoes? Do carrot greens taste like carrots?
>
>Do you think that beet greens really taste like beets? I don't; I think they
>taste like chard.
>
I'm not following your logic. First you tell me to buy chard because
it's a variety of beet, I say chard doesn't taste like beet greens,
then you say it shouldn't. So why bring it up in the first place?


--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Thu, 21 May 2009 00:06:17 -0700, "Bob Terwilliger"
> > wrote:
>
>>sf wrote:
>>
>>>>There is a variety of beet grown just for its leaves. It's called
>>>>"chard."
>>>
>>> Maybe I'm picky, but chard does not taste even remotely like beet to
>>> me.
>>
>>Why would it? Do lily bulbs taste like lilies? Do potato leaves taste like
>>potatoes? Do carrot greens taste like carrots?
>>
>>Do you think that beet greens really taste like beets? I don't; I think
>>they
>>taste like chard.
>>
> I'm not following your logic. First you tell me to buy chard because
> it's a variety of beet, I say chard doesn't taste like beet greens,
> then you say it shouldn't. So why bring it up in the first place?
>
>
>
Actually chard tastes *exactly* like beet greens because chard IS beet
greens... but one must be knowlegeable of the fact that there are many
varients of beets and many varients of chard, so some will more closely
match particular varients of each in appearence, but after cooking no one
can tell the difference.

Chard is beets grown for its leaves. Beets is chard grown for its roots.
The only reason for the two titles is that folks think of beets as roots, as
they think of chard as leaves... but they are the same.

Since beets are grown for their roots they typically produce fewer leaves,
it doesn't make much economic sense to commercially farm beet roots for
their leaves. To keep beet roots in top condition their leaves are usually
removed immediately (when beet roots are machine harvested the beets tops
are mangled anyway). Once harvested the leaves draw moisture and nutrients
from the roots, so even those hand harvested should have their tops removed
soon thereafter. But chard in its array of varients is readily available in
produce markets (often a much better value than spinach). Since chard is
grown for its leaves chard is typically fresher and better quality than beet
tops that do make it to market. Naturally in a home garden one can do as
they choose.

"sf" ha scritto nel messaggio >>
> I'm not following your logic. First you tell me to buy chard because>
> it's a variety of beet, I say chard doesn't taste like beet greens,> then
> you say it shouldn't. So why bring it up in the first place?

Don't worry about it, I say. I eat both, sometimes on the same day. They
are often similar ( since they are cousins) but not alike. I ate Swiss
chard with large stems tonight, just steamed and rolled into freshly made
corn tortillas then cheddar cheese sauce. Yum. I brought back masa harina
and cheddar from the US and I am wallowing in it.

sf wrote:

>>>> There is a variety of beet grown just for its leaves. It's called
>>>> "chard."
>>>
>>> Maybe I'm picky, but chard does not taste even remotely like beet to me.
>>
>> Why would it? Do lily bulbs taste like lilies? Do potato leaves taste
>> like potatoes? Do carrot greens taste like carrots?
>>
>> Do you think that beet greens really taste like beets? I don't; I think
>> they taste like chard.
>>
> I'm not following your logic. First you tell me to buy chard because
> it's a variety of beet, I say chard doesn't taste like beet greens,
> then you say it shouldn't. So why bring it up in the first place?

No, I said chard should taste like beet GREENS, not like beet ROOTS. Beet
greens and beet roots don't taste the same. You said you like beet greens.
Well, chard *is* a beet green. But it doesn't taste like beet roots.

Bob

On Thu, 21 May 2009 16:46:49 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:

>> I'm not following your logic. First you tell me to buy chard because
>> it's a variety of beet, I say chard doesn't taste like beet greens,
>> then you say it shouldn't. So why bring it up in the first place?
>
>No, I said chard should taste like beet GREENS, not like beet ROOTS. Beet
>greens and beet roots don't taste the same. You said you like beet greens.
>Well, chard *is* a beet green. But it doesn't taste like beet roots.
>

Chard doesn't doesn't taste even remotely like beet greens to me.
It's a leafy green and one type has a red stem and veins. That's the
sum and total of their resemblance to me. I don't care what their
pedigrees are, they don't taste similar.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Thu, 21 May 2009 16:46:49 -0700, "Bob Terwilliger"
> > wrote:
>
>>sf wrote:
>
>>> I'm not following your logic. First you tell me to buy chard because
>>> it's a variety of beet, I say chard doesn't taste like beet greens,
>>> then you say it shouldn't. So why bring it up in the first place?
>>
>>No, I said chard should taste like beet GREENS, not like beet ROOTS. Beet
>>greens and beet roots don't taste the same. You said you like beet greens.
>>Well, chard *is* a beet green. But it doesn't taste like beet roots.
>>
>
> Chard doesn't doesn't taste even remotely like beet greens to me.
> It's a leafy green and one type has a red stem and veins. That's the
> sum and total of their resemblance to me. I don't care what their
> pedigrees are, they don't taste similar.
>
>

Obviously your taste buds are located in your rectum... food has to travel
nearly forty feet before you can taste it... there's your problem.