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The last post is the WINNER!
- Thread starter ninerbuff
- Start date
I was just reading an article on the efforts to bring back the thylacine, they seem to be fairly confident.
walt
Jesus is King & Mighty God Isa.9:6-7; Lk.1:32-33
Yup
I made a Gujarati beet salad once... it was amazing.
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.
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.
Yuengling Brewery claims to be the oldest Brewery in the US.
You were just a sapling when they started?
Wu Wei
ursus senum severiorum and ex-Bisy Backson
The oldest brewery in the United States is D.G. Yuengling & Son, Inc. in Pottsville, Pennsylvania, which was founded in 1829 by David Yuengling.
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.
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.
I did the Google search on driving distance and it is a much longer drive than I realized.
Maybe you could have it delivered.
Sounds like it would work, bung them in towards the end.
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.
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.