I got me some fresh organic beets w/ tops. I'd like to cook the tops
(greens?) and make the fist sized roots into cold canned "marinated"
beet roots to add to my salads.

Any suggestions?

nb

Am Freitag, 7. Juli 2017 03:39:06 UTC+2 schrieb notbob:
> I got me some fresh organic beets w/ tops. I'd like to cook the tops
> (greens?) and make the fist sized roots into cold canned "marinated"
> beet roots to add to my salads.
>
> Any suggestions?

Red beets?
Treat the tops like young chard (it's basically the same), Italian recipes
work nicely, Korean do, too.
Don't cut or peel the roots before cooking, they would bleed out.
Do that after cooking. Clean your hands with lemon juice afterwards or
use rubber gloves.
Pickle them (the beets!) like gherkins.

Bye, Sanne.

On 7/6/2017 8:39 PM, notbob wrote:
> I got me some fresh organic beets w/ tops. I'd like to cook the tops
> (greens?) and make the fist sized roots into cold canned "marinated"
> beet roots to add to my salads.
>
> Any suggestions?
>
> nb

We like the greens raw as an addition to salads ... the Mrs likes
cooked greens , I find them yucky . Just me , I know a lot of folks that
like 'em cooked .

--

Snag

On Thu, 6 Jul 2017 19:06:06 -0700 (PDT), sanne
> wrote:

>Am Freitag, 7. Juli 2017 03:39:06 UTC+2 schrieb notbob:
>> I got me some fresh organic beets w/ tops. I'd like to cook the tops
>> (greens?) and make the fist sized roots into cold canned "marinated"
>> beet roots to add to my salads.
>>
>> Any suggestions?
>
>Red beets?
>Treat the tops like young chard (it's basically the same), Italian recipes
>work nicely, Korean do, too.
>Don't cut or peel the roots before cooking, they would bleed out.
>Do that after cooking. Clean your hands with lemon juice afterwards or
>use rubber gloves.
>Pickle them (the beets!) like gherkins.
>
>Bye, Sanne.

Chard and beets are botanically the same plant... beets grown for its
root, chard for its leaves.
I have better luck growing chard, each time I plant beets grubs have a
field day tunneling.

On 7 Jul 2017 01:39:01 GMT, notbob > wrote:

>
>I got me some fresh organic beets w/ tops. I'd like to cook the tops
>(greens?) and make the fist sized roots into cold canned "marinated"
>beet roots to add to my salads.
>
>Any suggestions?
>
>nb
what do you mean by 'cold canned'? If you mean marinated without
cooking the red part, I'm pretty sure that won't work because beets
take cooking in order to soften them. However, if you were to take
the cooked and sliced beets and marinade them, I believe that would
work.
Alton Brown seems to have what you are thinking about.
http://www.foodnetwork.com/recipes/a...recipe-1913751
Janet US

"sanne" wrote in message
...

Am Freitag, 7. Juli 2017 03:39:06 UTC+2 schrieb notbob:
> I got me some fresh organic beets w/ tops. I'd like to cook the tops
> (greens?) and make the fist sized roots into cold canned "marinated"
> beet roots to add to my salads.
>
> Any suggestions?

Red beets?
Treat the tops like young chard (it's basically the same), Italian recipes
work nicely, Korean do, too.
Don't cut or peel the roots before cooking, they would bleed out.
Do that after cooking. Clean your hands with lemon juice afterwards or
use rubber gloves.
Pickle them (the beets!) like gherkins.

Bye, Sanne.

==

Yes, I used to grow my own too We prefer them pickled. I never did cook
the tops.


--
http://www.helpforheroes.org.uk

In article >,
says...
>
> I got me some fresh organic beets w/ tops. I'd like to cook the tops
> (greens?) and make the fist sized roots into cold canned "marinated"
> beet roots to add to my salads.
>
> Any suggestions?

Chop the tops off about half an inch from the root.

Wash the roots well under running water, being careful not to break
the skin. Do not trim off the thin tail at the bottom. This ensures they
won't bleed all their juice into the cooking water.

Place the roots in a pan, cover in cold water, salt it, bring to a
simmer and cook (how long depends on size, a lemon sized beet takes
around 30 mins. Slide in a skewer to check. Drain pan and leave beets to
cool.

When they are cool, trim off the tail and top and the skins will
easily slip off. Ready to slice and marinate if you like that.

If you like horseradish sauce it goes well with beetroot.

Janet UK

On Fri, 7 Jul 2017 07:59:41 +0100, "Ophelia" >
wrote:

>"sanne" wrote in message
...
>
>Am Freitag, 7. Juli 2017 03:39:06 UTC+2 schrieb notbob:
>> I got me some fresh organic beets w/ tops. I'd like to cook the tops
>> (greens?) and make the fist sized roots into cold canned "marinated"
>> beet roots to add to my salads.
>>
>> Any suggestions?
>
>Red beets?
>Treat the tops like young chard (it's basically the same), Italian recipes
>work nicely, Korean do, too.
>Don't cut or peel the roots before cooking, they would bleed out.
>Do that after cooking. Clean your hands with lemon juice afterwards or
>use rubber gloves.
>Pickle them (the beets!) like gherkins.
>
>Bye, Sanne.
>
>==
>
>Yes, I used to grow my own too We prefer them pickled. I never did cook
>the tops.

Fresh beet tops are wonderful, better than fresh spinach, excellent
cooked or raw in a salad. Often at the local market the produce
section has fresh beets with tops and buyers rip the tops opff and
discard them in a heap. The manager gives them to me for free,
otherwise he'd have to toss them into the trash bin.

On Fri, 7 Jul 2017 12:16:22 +0100, Janet > wrote:

>In article >,
>says...
>>
>> I got me some fresh organic beets w/ tops. I'd like to cook the tops
>> (greens?) and make the fist sized roots into cold canned "marinated"
>> beet roots to add to my salads.

The tops can be added to a salad too.... also very good julienned and
cooked with chicken broth, thickened with corn starch and made into
eggdrop soup. I think the beet tops are the more valuable part, I can
always buy canned beet root but the tops are much more rare at market.

>> Any suggestions?
>
> Chop the tops off about half an inch from the root.
>
> Wash the roots well under running water, being careful not to break
>the skin. Do not trim off the thin tail at the bottom. This ensures they
>won't bleed all their juice into the cooking water.
>
> Place the roots in a pan, cover in cold water, salt it, bring to a
>simmer and cook (how long depends on size, a lemon sized beet takes
>around 30 mins. Slide in a skewer to check. Drain pan and leave beets to
>cool.
>
> When they are cool, trim off the tail and top and the skins will
>easily slip off. Ready to slice and marinate if you like that.
>
> If you like horseradish sauce it goes well with beetroot.
>
> Janet UK

wrote in message ...

On Fri, 7 Jul 2017 07:59:41 +0100, "Ophelia" >
wrote:

>"sanne" wrote in message
...
>
>Am Freitag, 7. Juli 2017 03:39:06 UTC+2 schrieb notbob:
>> I got me some fresh organic beets w/ tops. I'd like to cook the tops
>> (greens?) and make the fist sized roots into cold canned "marinated"
>> beet roots to add to my salads.
>>
>> Any suggestions?
>
>Red beets?
>Treat the tops like young chard (it's basically the same), Italian recipes
>work nicely, Korean do, too.
>Don't cut or peel the roots before cooking, they would bleed out.
>Do that after cooking. Clean your hands with lemon juice afterwards or
>use rubber gloves.
>Pickle them (the beets!) like gherkins.
>
>Bye, Sanne.
>
>==
>
>Yes, I used to grow my own too We prefer them pickled. I never did cook
>the tops.

Fresh beet tops are wonderful, better than fresh spinach, excellent
cooked or raw in a salad. Often at the local market the produce
section has fresh beets with tops and buyers rip the tops opff and
discard them in a heap. The manager gives them to me for free,
otherwise he'd have to toss them into the trash bin.

==

Ahh but we don't like spinach ...



--
http://www.helpforheroes.org.uk

On Fri, 7 Jul 2017 12:16:22 +0100, Janet > wrote:

>In article >,
>says...
>>
>> I got me some fresh organic beets w/ tops. I'd like to cook the tops
>> (greens?) and make the fist sized roots into cold canned "marinated"
>> beet roots to add to my salads.
>>
>> Any suggestions?
>
> Chop the tops off about half an inch from the root.
>
> Wash the roots well under running water, being careful not to break
>the skin. Do not trim off the thin tail at the bottom. This ensures they
>won't bleed all their juice into the cooking water.
>
> Place the roots in a pan, cover in cold water, salt it, bring to a
>simmer and cook (how long depends on size, a lemon sized beet takes
>around 30 mins. Slide in a skewer to check. Drain pan and leave beets to
>cool.
>
> When they are cool, trim off the tail and top and the skins will
>easily slip off. Ready to slice and marinate if you like that.
>
> If you like horseradish sauce it goes well with beetroot.
>
> Janet UK

If you have a pressure cooker, you can cook a tennis ball size one in
18 minutes.
Yeah, pressure cooker!
Janet US

In article >,
says...
>
> On Fri, 7 Jul 2017 12:16:22 +0100, Janet > wrote:
>
> >In article >,
> >says...
> >>
> >> I got me some fresh organic beets w/ tops. I'd like to cook the tops
> >> (greens?) and make the fist sized roots into cold canned "marinated"
> >> beet roots to add to my salads.
> >>
> >> Any suggestions?
> >
> > Chop the tops off about half an inch from the root.
> >
> > Wash the roots well under running water, being careful not to break
> >the skin. Do not trim off the thin tail at the bottom. This ensures they
> >won't bleed all their juice into the cooking water.
> >
> > Place the roots in a pan, cover in cold water, salt it, bring to a
> >simmer and cook (how long depends on size, a lemon sized beet takes
> >around 30 mins. Slide in a skewer to check. Drain pan and leave beets to
> >cool.
> >
> > When they are cool, trim off the tail and top and the skins will
> >easily slip off. Ready to slice and marinate if you like that.
> >
> > If you like horseradish sauce it goes well with beetroot.
> >
> > Janet UK
>
> If you have a pressure cooker, you can cook a tennis ball size one in
> 18 minutes.
> Yeah, pressure cooker!
> Janet US

I do have one, but I prefer them done in a pan so that the cooked
beet stays nice and firm. The texture is changed by pressure cooking.

Janet UK

On Fri, 7 Jul 2017 15:00:26 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On Fri, 7 Jul 2017 12:16:22 +0100, Janet > wrote:
>>
>> >In article >,
>> >says...
>> >>
>> >> I got me some fresh organic beets w/ tops. I'd like to cook the tops
>> >> (greens?) and make the fist sized roots into cold canned "marinated"
>> >> beet roots to add to my salads.
>> >>
>> >> Any suggestions?
>> >
>> > Chop the tops off about half an inch from the root.
>> >
>> > Wash the roots well under running water, being careful not to break
>> >the skin. Do not trim off the thin tail at the bottom. This ensures they
>> >won't bleed all their juice into the cooking water.
>> >
>> > Place the roots in a pan, cover in cold water, salt it, bring to a
>> >simmer and cook (how long depends on size, a lemon sized beet takes
>> >around 30 mins. Slide in a skewer to check. Drain pan and leave beets to
>> >cool.
>> >
>> > When they are cool, trim off the tail and top and the skins will
>> >easily slip off. Ready to slice and marinate if you like that.
>> >
>> > If you like horseradish sauce it goes well with beetroot.
>> >
>> > Janet UK
>>
>> If you have a pressure cooker, you can cook a tennis ball size one in
>> 18 minutes.
>> Yeah, pressure cooker!
>> Janet US
>
> I do have one, but I prefer them done in a pan so that the cooked
>beet stays nice and firm. The texture is changed by pressure cooking.
>
> Janet UK

hmmm. Good to know
Janet US

On 2017-07-07, Wayne Boatwright > wrote:

> If knew exactly what you meant,.....

If I knew what I "meant" (read "wanted"), would I be asking, here.

nb

On 7/7/2017 8:21 AM, wrote:
> Fresh beet tops are wonderful, better than fresh spinach, excellent
> cooked or raw in a salad. Often at the local market the produce
> section has fresh beets with tops and buyers rip the tops opff and
> discard them in a heap. The manager gives them to me for free,
> otherwise he'd have to toss them into the trash bin.

If he really gives them to you then tosses the rest into to trash, he's
an idiot. It's good supplimentary food for cattle. He could easily sell
those to farmers with cows.

On 2017-07-07, U.S Janet B > wrote:

> what do you mean by 'cold canned'?

See my response to Wayne.

> Alton Brown seems to have what you are thinking about.

> http://www.foodnetwork.com/recipes/a...recipe-1913751

Yep! That'll work. Thnx, JB.

On 7/7/2017 9:31 AM, U.S. Janet B. wrote:
> On Fri, 7 Jul 2017 12:16:22 +0100, Janet > wrote:
>
>> In article >,
>> says...
>>>
>>> I got me some fresh organic beets w/ tops. I'd like to cook the tops
>>> (greens?) and make the fist sized roots into cold canned "marinated"
>>> beet roots to add to my salads.
>>>
>>> Any suggestions?
>>
>> Chop the tops off about half an inch from the root.
>>
>> Wash the roots well under running water, being careful not to break
>> the skin. Do not trim off the thin tail at the bottom. This ensures they
>> won't bleed all their juice into the cooking water.
>>
>> Place the roots in a pan, cover in cold water, salt it, bring to a
>> simmer and cook (how long depends on size, a lemon sized beet takes
>> around 30 mins. Slide in a skewer to check. Drain pan and leave beets to
>> cool.
>>
>> When they are cool, trim off the tail and top and the skins will
>> easily slip off. Ready to slice and marinate if you like that.
>>
>> If you like horseradish sauce it goes well with beetroot.
>>
>> Janet UK
>
> If you have a pressure cooker, you can cook a tennis ball size one in
> 18 minutes.
> Yeah, pressure cooker!
> Janet US
>

Speaking of a tennis ball. I had, for the first time ever, a filet
mignon steak. Looked like a tennis ball made of meat.

I cut it in half and pan seared and cooked the two 1" halves to medium
rare. It was good.

On 2017-07-07, Janet > wrote:

> Chop the tops off about half an inch from the root.
>
> Wash the roots well under running water, being careful not to break
> the skin. Do not trim off the thin tail at the bottom. This ensures they
> won't bleed all their juice into the cooking water.
>
> Place the roots in a pan, cover in cold water, salt it, bring to a
> simmer and cook (how long depends on size, a lemon sized beet takes
> around 30 mins. Slide in a skewer to check. Drain pan and leave beets to
> cool.
>
> When they are cool, trim off the tail and top and the skins will
> easily slip off. Ready to slice and marinate if you like that.

Very specific advice, any of which I doubt I'd have gotten off a website.

Thnx, JUK

> If you like horseradish sauce it goes well with beetroot.

I love horseradish. What sauce? Jezebel? You cannot leave me
hanging, like this, Janet.

nb

On 2017-07-07, U.S Janet B > wrote:

> If you have a pressure cooker, you can cook a tennis ball size one in
> 18 minutes.
> Yeah, pressure cooker!

......and I jes happen to have the "best money can buy" pressure cooker
(I got it fer 50% off).

nb

On 2017-07-07, Janet > wrote:

> I do have one, but I prefer them done in a pan so that the cooked
> beet stays nice and firm. The texture is changed by pressure cooking.

JUK is correct. I've seen an entirely different dried bean texture
emerge from a pressure cooker, the primary reason why I no longer p/c
dried beans. I'll stick with boiling or roasting.

Looks like the dueling Janets take the field!! I knew there was a
reason why I never KF'd 'em. Thank you, kindly, ladies. Both yer
advice is the reason this group still rocks!

Also, thank you to all who replied. It's all good!

nb

On 2017-07-07, Wayne Boatwright > wrote:

> IMO, the recipe I sent you is much better than Alton Brown's.

I have no record of you sending me, anything.

My primary meaning was, "I don't know how to do this". My secondary
meaning was, "....., so let's discuss it on this cooking newsgroup."

I'd heard someone (I don't GG) mention "cold canning", which I took to
mean, "not cooked in marinating brine like canned marinated beets" and
stored in a fridge for a "short" period of time (we stored "cold
canned" cranberry sauce in the fridge fer almost 1 yr!). Did I miss
something, else?

Discuss cooking on a cooking newsgroup!? What was I thinking!

nb

On 7 Jul 2017 14:46:11 GMT, notbob > wrote:

>On 2017-07-07, Janet > wrote:
>
>> Chop the tops off about half an inch from the root.
>>
>> Wash the roots well under running water, being careful not to break
>> the skin. Do not trim off the thin tail at the bottom. This ensures they
>> won't bleed all their juice into the cooking water.
>>
>> Place the roots in a pan, cover in cold water, salt it, bring to a
>> simmer and cook (how long depends on size, a lemon sized beet takes
>> around 30 mins. Slide in a skewer to check. Drain pan and leave beets to
>> cool.
>>
>> When they are cool, trim off the tail and top and the skins will
>> easily slip off. Ready to slice and marinate if you like that.
>
>Very specific advice, any of which I doubt I'd have gotten off a website.
>
>Thnx, JUK
>
>> If you like horseradish sauce it goes well with beetroot.
>
>I love horseradish. What sauce? Jezebel? You cannot leave me
>hanging, like this, Janet.
>
>nb

Me too. What kind of horseradish sauce?
Janet US

On 7/7/2017 12:13 PM, U.S. Janet B. wrote:
> On 7 Jul 2017 14:46:11 GMT, notbob > wrote:
>> I love horseradish. What sauce? Jezebel? You cannot leave me
>> hanging, like this, Janet.
>>
>> nb
>
> Me too. What kind of horseradish sauce?
> Janet US
>

I'll say this...the horseradish sauce that Hardees used to give out and
also the sauce that Arby's gives is to die for. Good stuff, both.


basically,it's horseradish and mayo. other ingredients are probably
there too.

On Fri, 7 Jul 2017 12:20:48 -0400, Gary > wrote:

>On 7/7/2017 12:13 PM, U.S. Janet B. wrote:
>> On 7 Jul 2017 14:46:11 GMT, notbob > wrote:
>>> I love horseradish. What sauce? Jezebel? You cannot leave me
>>> hanging, like this, Janet.
>>>
>>> nb
>>
>> Me too. What kind of horseradish sauce?
>> Janet US
>>
>
>I'll say this...the horseradish sauce that Hardees used to give out and
>also the sauce that Arby's gives is to die for. Good stuff, both.
>
>
>basically,it's horseradish and mayo. other ingredients are probably
>there too.

Indeed.

Ingredients of Hardees horse radish sauce:
Soybean Oil, Water, High Fructose Corn Syrup, Distilled and Cider
Vinegar, Egg Yolks, Modified Food Starch, Sugar, Salt, Corn Syrup,
Natural Flavors, Spice, Prepared Horseradish (Horseradish, Vinegar,
Soybean Oil, Salt, Artificial Flavor), Paprika, Lemon Juice, Onion
Juice, Oleoresin Paprika and Calcium Disodium EDTA added to protect
flavor.

Ingredients of Arby's horse radish sauce:
Soybean Oil, Water, High Fructose Corn Syrup, Distilled Vinegar, Corn
Syrup, Modified Corn Starch, Egg Yolks, Salt, Mustard Flour,
Horseradish Powder, Artificial Flavor, Sodium Benzoate (preservative),
Calcium Disodium EDTA (to protect flavor).

In article >,
says...
>
> On 2017-07-07, Janet > wrote:
>
> > Chop the tops off about half an inch from the root.
> >
> > Wash the roots well under running water, being careful not to break
> > the skin. Do not trim off the thin tail at the bottom. This ensures they
> > won't bleed all their juice into the cooking water.
> >
> > Place the roots in a pan, cover in cold water, salt it, bring to a
> > simmer and cook (how long depends on size, a lemon sized beet takes
> > around 30 mins. Slide in a skewer to check. Drain pan and leave beets to
> > cool.
> >
> > When they are cool, trim off the tail and top and the skins will
> > easily slip off. Ready to slice and marinate if you like that.
>
> Very specific advice, any of which I doubt I'd have gotten off a website.
>
> Thnx, JUK
>
> > If you like horseradish sauce it goes well with beetroot.
>
> I love horseradish. What sauce? Jezebel? You cannot leave me
> hanging, like this, Janet.

plain, like this (easily available in jars here)

http://www.bbc.co.uk/food/recipes/horseradishsauce_1304

Janet UK

On 2017-07-07, Wayne Boatwright > wrote:

> On Fri 07 Jul 2017 08:58:01a, notbob told us...

>> Discuss cooking on a cooking newsgroup!? What was I thinking!

> There are hundreds of recipes on the Interet. Surely you can find
> something that meets with your "qualifications". You obviously
> don't want my help.

"You obviously"?

So, now you can tell what I mean, even if I never said it?

"You obviously" have powers greater than mine.

nb

"Wayne Boatwright" wrote in message
9.45...


OK, but I clrealy did noy understand what you werw talking about.

First of all, I doubt that you could eat sliced or chunked bees in
their raw state. They much too hard, regardless or not if they're
marinated. The only exception I can think of is if they're shredded
or grated; e.g., in a salad.

I offered a very good and precise recipe that has a proven track
record of well over 100 years.

I would suggest at this point that you do whateveer you want! There
are hundreds of recipes on the Interet. Surely you can find
something that meets with your "qualifications". You obviously don't
want my help.


Wayne Boatwright

==

Bzzzzzzzzzzzzzzzzzzz Honey bees <g> Don't get upset m'dear. They are
not is worth it.



--
http://www.helpforheroes.org.uk

On 2017-07-07, notbob > wrote:

> On 2017-07-07, Wayne Boatwright > wrote:

>> IMO, the recipe I sent you is much better than Alton Brown's.

> I have no record of you sending me, anything.

I have discovered the problem, Wayne. When you say "sent", I start looking
fer an email. If you had said "posted", yer statement would have made
more sense, despite the fact I KF everything over 50 lines.

I started KF'ing long posts when too many rfc regulars started posting
100+ lines with only one line of response (you know who you are!).
So, I did NOT read yer long post with yer very explicit (read long)
recipe. So, my bad. I've since read it.

Thank you.

nb

On 2017-07-07, Janet > wrote:

> plain, like this (easily available in jars here)
>
> http://www.bbc.co.uk/food/recipes/horseradishsauce_1304

Fer some reason, that link did not fly, for me.

I suspect you are talking about the ubiquitous sauce that is basically
mayo and/or sour cream mixed with horseradish. I thought you meant
something else.

nb

On 7/7/2017 4:41 PM, notbob wrote:
> On 2017-07-07, notbob > wrote:
>
>> On 2017-07-07, Wayne Boatwright > wrote:
>
>>> IMO, the recipe I sent you is much better than Alton Brown's.
>
>> I have no record of you sending me, anything.
>
> I have discovered the problem, Wayne. When you say "sent", I start looking
> fer an email. If you had said "posted", yer statement would have made
> more sense, despite the fact I KF everything over 50 lines.
>
> I started KF'ing long posts when too many rfc regulars started posting
> 100+ lines with only one line of response (you know who you are!).
> So, I did NOT read yer long post with yer very explicit (read long)
> recipe. So, my bad. I've since read it.
>
> Thank you.
>
> nb
>

Now I know why you never responded. I made a post about how much I
admire you but it was 53 lines long. You missed it. It was really nice
too.

On 2017-07-07 5:39 PM, Ed Pawlowski wrote:
> On 7/7/2017 4:41 PM, notbob wrote:
>> On 2017-07-07, notbob > wrote:

>> I started KF'ing long posts when too many rfc regulars started posting
>> 100+ lines with only one line of response (you know who you are!).
>> So, I did NOT read yer long post with yer very explicit (read long)
>> recipe. So, my bad. I've since read it.
>>
>> Thank you.
>>
>> nb
>>
>
> Now I know why you never responded. I made a post about how much I
> admire you but it was 53 lines long. You missed it. It was really nice
> too.

Stick to Haiku Ed. ;-)

notbob wrote:
> On 2017-07-07, Janet > wrote:
>
>> plain, like this (easily available in jars here)
>>
>> http://www.bbc.co.uk/food/recipes/horseradishsauce_1304
>
> Fer some reason, that link did not fly, for me.
>
> I suspect you are talking about the ubiquitous sauce that is basically
> mayo and/or sour cream mixed with horseradish. I thought you meant
> something else.
>
> nb

nopers


Ingredients

15g/½oz freshly grated horseradish, soaked in 2 tbsp hot water
1 tbsp white wine vinegar
pinch of English mustard powder
pinch of caster sugar
salt and pepper to taste
150ml/5fl oz double cream, lightly whipped

Method

Drain the soaked horseradish and mix with all the other ingredients.

On 2017-07-07, Ed Pawlowski > wrote:

> Now I know why you never responded. I made a post about how much I
> admire you but it was 53 lines long. You missed it. It was really nice
> too.

Wow! Sucks to be me!

nb

I once grew swiss chard and couldn't give it away.

U.S. Janet B. wrote:
>Janet wrote:
>>notbob wrote:
>>>
>>> I got me some fresh organic beets w/ tops. I'd like to cook the tops
>>> (greens?) and make the fist sized roots into cold canned "marinated"
>>> beet roots to add to my salads.
>>>
>>> Any suggestions?
>>
>> Chop the tops off about half an inch from the root.
>>
>> Wash the roots well under running water, being careful not to break
>>the skin. Do not trim off the thin tail at the bottom. This ensures they
>>won't bleed all their juice into the cooking water.
>>
>> Place the roots in a pan, cover in cold water, salt it, bring to a
>>simmer and cook (how long depends on size, a lemon sized beet takes
>>around 30 mins. Slide in a skewer to check. Drain pan and leave beets to
>>cool.
>>
>> When they are cool, trim off the tail and top and the skins will
>>easily slip off. Ready to slice and marinate if you like that.
>>
>> If you like horseradish sauce it goes well with beetroot.
>>
>> Janet UK
>
>If you have a pressure cooker, you can cook a tennis ball size one in
>18 minutes.
>Yeah, pressure cooker!

What's the big hurry, doesn't quality count? Pressure proccessors
process at too high a temperature... much better to put at a low
simmer and set a timer for 20 minutes.
Actually the best way to cook fresh beets is oven roasted.
http://www.foodnetwork.com/recipes/i...recipe-1925366

On 2017-07-08 2:04 PM, wrote:
> I once grew swiss chard and couldn't give it away.
>

I tried it once. I can understand why it was hard to give away.

On Sat, 8 Jul 2017 19:35:40 -0400, Dave Smith
> wrote:

>On 2017-07-08 2:04 PM, wrote:
>> I once grew swiss chard and couldn't give it away.
>>
>
>I tried it once. I can understand why it was hard to give away.

TIAD.

On Sun, 09 Jul 2017 01:47:52 GMT, Wayne Boatwright
> wrote:

>On Sat 08 Jul 2017 04:35:40p, Dave Smith told us...
>
>> On 2017-07-08 2:04 PM, wrote:
>>> I once grew swiss chard and couldn't give it away.
>>>
>>
>> I tried it once. I can understand why it was hard to give away.
>>
>
>I can't stand the stuff. To me it always had a slight taste of fish.

People pay good money for fish.

On 7/7/2017 1:08 PM, Bruce wrote:
> On Fri, 7 Jul 2017 12:20:48 -0400, Gary > wrote:
>> basically,it's horseradish and mayo. other ingredients are probably
>> there too.
>
> Indeed.
>
> Ingredients of Hardees horse radish sauce:
> Soybean Oil, Water, High Fructose Corn Syrup, Distilled and Cider
> Vinegar, Egg Yolks, Modified Food Starch, Sugar, Salt, Corn Syrup,
> Natural Flavors, Spice, Prepared Horseradish (Horseradish, Vinegar,
> Soybean Oil, Salt, Artificial Flavor), Paprika, Lemon Juice, Onion
> Juice, Oleoresin Paprika and Calcium Disodium EDTA added to protect
> flavor.
>
> Ingredients of Arby's horse radish sauce:
> Soybean Oil, Water, High Fructose Corn Syrup, Distilled Vinegar, Corn
> Syrup, Modified Corn Starch, Egg Yolks, Salt, Mustard Flour,
> Horseradish Powder, Artificial Flavor, Sodium Benzoate (preservative),
> Calcium Disodium EDTA (to protect flavor).

I suppose all that bothers you? Not me. I only have a small amount a
couple of times a year and both are quite tasty on roast beast
sandwiches. oh well.

On Sun, 9 Jul 2017 08:26:46 -0400, Gary > wrote:

>On 7/7/2017 1:08 PM, Bruce wrote:
>> On Fri, 7 Jul 2017 12:20:48 -0400, Gary > wrote:
>>> basically,it's horseradish and mayo. other ingredients are probably
>>> there too.
>>
>> Indeed.
>>
>> Ingredients of Hardees horse radish sauce:
>> Soybean Oil, Water, High Fructose Corn Syrup, Distilled and Cider
>> Vinegar, Egg Yolks, Modified Food Starch, Sugar, Salt, Corn Syrup,
>> Natural Flavors, Spice, Prepared Horseradish (Horseradish, Vinegar,
>> Soybean Oil, Salt, Artificial Flavor), Paprika, Lemon Juice, Onion
>> Juice, Oleoresin Paprika and Calcium Disodium EDTA added to protect
>> flavor.
>>
>> Ingredients of Arby's horse radish sauce:
>> Soybean Oil, Water, High Fructose Corn Syrup, Distilled Vinegar, Corn
>> Syrup, Modified Corn Starch, Egg Yolks, Salt, Mustard Flour,
>> Horseradish Powder, Artificial Flavor, Sodium Benzoate (preservative),
>> Calcium Disodium EDTA (to protect flavor).
>
>I suppose all that bothers you? Not me. I only have a small amount a
>couple of times a year and both are quite tasty on roast beast
>sandwiches. oh well.

I knew it wouldn't bother you. When I saw those ingredients, I
immediately had to think of you