The last post is the WINNER!

[walt]

 

[John53]

I was reading an article on a paleontological find in the northeastern US. Lots of very interesting fossils of terrestrial plants and animals including insects and arachnids.
Fossil site in Massachusetts reveals 320-million-year-old ecosystem

Another article reviewed the discovery of what may be the oldest moving animal so far discovered. 565 million years old from the Australian outback.
Paleontologists may have discovered Earth's oldest moving animal

I think these are winners.

I was just reading an article on the efforts to bring back the thylacine, they seem to be fairly confident.

 

[walt]

I was just reading an article on the efforts to bring back the thylacine, they seem to be fairly confident.

Yup

 

[JustGeorge]

Do you do any cooking with beets? I've had them as a side or in a stew, but I can't seem to replicate the dishes. Mine end up mushy and the flavors blend together losing their individuality.

I made a Gujarati beet salad once... it was amazing.

 

[Dan From Smithville]

I was just reading an article on the efforts to bring back the thylacine, they seem to be fairly confident.

I haven't kept up, but there is an entomologist named George Poinar that was instrumental in some of the early efforts to isolate ancient DNA. His son is a geneticist that has expanded on that work. I don't recall the details, but I believe they were involved in discussions about reviving extinct species from ancient DNA samples.

https://en.wikipedia.org/wiki/George_Poinar_Jr.

 

[John53]

Do you do any cooking with beets? I've had them as a side or in a stew, but I can't seem to replicate the dishes. Mine end up mushy and the flavors blend together losing their individuality.

We eat heaps of them in aus. Even put them on our hamburgers. It's another veg I cook in the pressure cooker. Don't do anything else with them other than eating em. They're also good baked whole in the oven. Eating too many makes your poop red which can be concering if you forget you ate them the night before. The leaves are good in a salad too.

 

[Stonetree]

I had to Google Yuengling and now I want to try it.

Artichokes are my favourite vegetable but hard to get here.

Yuengling Brewery claims to be the oldest Brewery in the US.

 

[John53]

Yuengling Brewery claims to be the oldest Brewery in the US.

You were just a sapling when they started?

 

[walt]

 

[Wu Wei]

Yuengling Brewery claims to be the oldest Brewery in the US.

The oldest brewery in the United States is D.G. Yuengling & Son, Inc. in Pottsville, Pennsylvania, which was founded in 1829 by David Yuengling.

 

[Dan From Smithville]

I was just reading an article on the efforts to bring back the thylacine, they seem to be fairly confident.

I found a Scientific American article on it that I'll have to take time and read through. It sounds fascinating and I can image there will be a lot of useful things learned from the attempt even if not successful.

 

[John53]

Only place I can find Yuengling is in Sydney.

 

[Wu Wei]

goodnight RF...... and KEEP IT DOWN!!!!! I'm trying to sleep....

 

[Dan From Smithville]

We eat heaps of them in aus. Even put them on our hamburgers. It's another veg I cook in the pressure cooker. Don't do anything else with them other than eating em. They're also good baked whole in the oven. Eating too many makes your poop red which can be concering if you forget you ate them the night before. The leaves are good in a salad too.

Since I was a kid, I ate pickled beets like they were candy. It wasn't until I was an adult that I discovered they are delicious in stews and go well with potatoes and carrots. I'm wondering if roasting them prior to putting in a stew would help stabilize them. I like to be able to enjoy the flavor of the different vegetables and not end up with a mush that is only one flavor.

That is one of my biggest complaints of canned soups. You end up with something that has only one flavor and often it is just "salty". You can eat it, but it does leave a whole lot to be desired.

I've experienced the colorful results, but don't pay much attention to it.

 

[JustGeorge]

Since I was a kid, I ate pickled beets like they were candy. It wasn't until I was an adult that I discovered they are delicious in stews and go well with potatoes and carrots. I'm wondering if roasting them prior to putting in a stew would help stabilize them. I like to be able to enjoy the flavor of the different vegetables and not end up with a mush that is only one flavor.

That is one of my biggest complaints of canned soups. You end up with something that has only one flavor and often it is just "salty". You can eat it, but it does leave a whole lot to be desired.

I've experienced the colorful results, but don't pay much attention to it.

I think roasting first is an excellent idea.

 

[Dan From Smithville]

Only place I can find Yuengling is in Sydney.

I did the Google search on driving distance and it is a much longer drive than I realized.

Maybe you could have it delivered.

 

[John53]

I think roasting first is an excellent idea.

Sounds like it would work, bung them in towards the end.

 

[Dan From Smithville]

I think roasting first is an excellent idea.

I do that with diced squash and onions prior to adding them to spaghetti and they hold their integrity and maintain flavor. So I think it would do the same for beets.

 

[John53]

I did the Google search on driving distance and it is a much longer drive than I realized.

Maybe you could have it delivered.

It's not so much the distance but the traffic. Sydney was designed for horse and cart, and they've somehow managed to make it even worse

 

[Dan From Smithville]

It's not so much the distance but the traffic. Sydney was designed for horse and cart, and they've somehow managed to make it even worse

That makes a huge difference to me. I'm not fond of traffic. I hate my morning commute.