Re: Breakfast

Wayne Boatwright said:

On Tue 01 Mar 2005 07:13:54a, Dog3 wrote in rec.food.cooking:

Quoted message said:

I'm bored with eggs. I've made too many things with them. I decided

to

Quoted message said:

Quoted message said:

make cheese grits this morning. Shredded cheddar, a bit of chopped
bacon, scalions and baked. Oh, lots of butter. Delish. But I love
grits. I know there are grits haters and beet haters on this group

🙂

Quoted message said:

Quoted message said:

Michael

I wonder if there's a correlation between liking/disliking grits and
liking/disliking beets. I love both!

Wayne

The beet juice will color the grits nicely! ;-Q

On Tue 01 Mar 2005 09:04:19p, [email hidden] wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Tue 01 Mar 2005 07:13:54a, Dog3 wrote in rec.food.cooking:

Quoted message said:

I'm bored with eggs. I've made too many things with them. I decided
to make cheese grits this morning. Shredded cheddar, a bit of
chopped bacon, scalions and baked. Oh, lots of butter. Delish. But
I love grits. I know there are grits haters and beet haters on this
group

🙂

Quoted message said:

Quoted message said:

Michael

I wonder if there's a correlation between liking/disliking grits and
liking/disliking beets. I love both!

Wayne

The beet juice will color the grits nicely! ;-Q

Ummm... purple grits. Think Easter!

Wayne

Quoted message said:

Wayne Boatwright said:

I wonder if there's a correlation between liking/disliking grits and
liking/disliking beets. I love both!

LOVE grits

HATE beets. Disgusting.

You said it! Grits, si! Beets, no!
(Como se dice "beets" en Espanol?) ;-)

Catalina

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

Kate said:

You said it! Grits, si! Beets, no!
(Como se dice "beets" en Espanol?) ;-)

I just happen to know this one: Remolacha.

Here's a Spanish tapa con remolachas:
Remolacha al Anís (Anise-flavored beet salad): Beets are boiled, cooled,
peeled, and cut into slices. A dressing is made from olive oil, red wine
vinegar, chopped onion, and anise seed. The beet slices sit in the dressing
for several hours.

I add goat cheese or feta.

Bob

Kate Connally said:

Quoted message said:

Wayne Boatwright said:

I wonder if there's a correlation between liking/disliking grits and
liking/disliking beets. I love both!

LOVE grits

HATE beets. Disgusting.

You said it! Grits, si! Beets, no!
(Como se dice "beets" en Espanol?) ;-)

Remolacha or beterraba.

gloria p

Bob said:

Kate said:

You said it! Grits, si! Beets, no!
(Como se dice "beets" en Espanol?) ;-)

I just happen to know this one: Remolacha.

Here's a Spanish tapa con remolachas:
Remolacha al Anís (Anise-flavored beet salad): Beets are boiled,
cooled, peeled, and cut into slices. A dressing is made from olive
oil, red wine vinegar, chopped onion, and anise seed. The beet
slices sit in the dressing for several hours.

I add goat cheese or feta.

Bob

I'm not crazy about beets normally, but that sounds great. I note
that you use a strongly-flavored cheese - is the goat cheese plain or
can you use a flavored cheese? And I suppose they would use goat
cheese as opposed to feta in Spain? I gotta try this.

--
"Life is hard. Life is harder when you're stupid". - John Wayne

"Politics is war without bloodshed while war is politics with
bloodshed" - Mao Zedong

'99 FLHRCI

Remove 74 before replying

Pizen volleyed:

Quoted message said:

Quoted message said:

Remolacha al Anís (Anise-flavored beet salad): Beets are boiled,
cooled, peeled, and cut into slices. A dressing is made from olive
oil, red wine vinegar, chopped onion, and anise seed. The beet
slices sit in the dressing for several hours.

I add goat cheese or feta.

I'm not crazy about beets normally, but that sounds great. I note that
you use a strongly-flavored cheese - is the goat cheese plain or can you
use a flavored cheese? And I suppose they would use goat cheese as
opposed to feta in Spain? I gotta try this.

I use chevre. You can use any cheese you like, but bear in mind that the
beets and the dressing will have strong flavors of their own, and while it's
okay to match a strong flavor with another strong flavor, if you do that,
the flavors have to go together well. For example, I don't think Cheddar
would work well in that salad, but Roquefort might. A mild cheese like
cream cheese would probably be fine also, since it wouldn't be a competing
flavor.

Bob

Bob said:

Kate said:

You said it! Grits, si! Beets, no!
(Como se dice "beets" en Espanol?) ;-)

I just happen to know this one: Remolacha.

Here's a Spanish tapa con remolachas:
Remolacha al Anís (Anise-flavored beet salad): Beets are boiled, cooled,
peeled, and cut into slices. A dressing is made from olive oil, red wine
vinegar, chopped onion, and anise seed. The beet slices sit in the dressing
for several hours.

I add goat cheese or feta.

Shudder!

No-Beet-Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]