The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on November 28, 2009, 11:03:23 AM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x71546
Oh my.
The problems the primitives have.
TreasonousBastard (1000+ posts) Sat Nov-28-09 02:34 AM
Original message
Anybody know why my beets turned black?
Sliced up a pile of golden beets today and they started to turn a little, as usual, before I cooked them up. From what I can find out, a boron deficiency in the soil causes blackening, and sulfur may have something to so with it.
But, threw them into the steamer and they turned completely black, except for some that turned just almost completely black. First time ever I saw that happen to anything from just steaming it.
Anyone have a clue?
Nope, not a clue.
Grandma:
hippywife (1000+ posts) Sat Nov-28-09 07:31 AM
Response to Original message
1. I've had that happen, too.
And there seems to be no good answer or remedy I can locate.
The defrocked warped primitive:
Warpy (1000+ posts) Sat Nov-28-09 11:34 AM
Response to Reply #1
3. Sounds like an oxidation problem shared to a lesser extent by apples and taters.
The solution is to roast them whole and peel and slice before serving.
If they turned black all the way through, there's something else going on. Eee-yuck.
Tesha (1000+ posts) Sat Nov-28-09 08:28 AM
Response to Original message
2. chowhound had a discussion
http://chowhound.chow.com/topics/297076
the only happy answer was to roast them with the skins on wrapped in foil and refrigerate as-is until you need them. Hard to tell if this really works everytime.
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He needs to buy good beets from the Schrute Beet Farms.
http://www.facebook.com/pages/Honesdale-PA/Schrute-Beet-Farms/43260546085
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I think the beets just don't like him.
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I think this primitive is using a pan that is leeching metals into his food.
Here is a clue - If a cooking utensil smells like rust, even though it doesn't appear rusted, its time to replace it.
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So the beets turned black...hmmmm....beats me?
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Never ran into this problem, I usually buy beets just once a year fresh and cook up the stems and leaves, slice the beet itself into the greens throw in some ham.
One year a trucker came to pick up our wares and had left over a huge pile of radishes that were not excepted at his last drop off. 2 pallets of 10 pound bags of radishes were placed by the door so as we slaves left we could take a couple of bags of them. [ this was not unusual, at least once a month we got everything from whole hams to 50 pounds of potatoes.
What am I to do with 20 pounds of radishes.? These were the big suckers, size of a golf ball and 2 foot greens growing out the top.
Rachel Ray solved my problem, she had ,months before had a program on how to fry up radish greens in EVOO salt and pepper and freeze. When I feed one of the kids I would put just a spoonfull on their plate. They think it is kind of spinach and refuse to believe these are radish greens. They love it.
Now what to do with the radish itself, I usually just parboil them whole then brown in oil place in the freezer and drop one or 2 into soup or stews. Gives anything just a little tang, delicious in hash browns.
I have to be careful eating greens as I have a heart problem and a large amount of vitamin K will thicken my blood-------Fancy that, to eat greens I have the choice of taking 3 aspirins after the meal or drinking a liter of wine. Decisions, decisions.
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Off-topic, but I think EVOO drives me as nuts as "veggies" does Frank.