[Sca-cooks] Period or no?

[Kirsten Houseknecht]

1 what, if i may inquire, is a "Harvard Beet"?
2. the quote under your sig... she said that when? n response to what?
Kirsten Houseknecht
Fabric Dragon
kirsten at fabricdragon.com
www.fabricdragon.com
Philadelphia, PA     USA
Trims, Amber, Jet, Jewelry, and more...

I worry about you, wear a reflective sweater...
----- Original Message ----- 
From: "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Friday, September 24, 2004 11:00 AM
Subject: Re: [Sca-cooks] Period or no?


> Also sprach Sandra Kisner:
> >>>If I give you some basic instructions for a modern hamburger, Take 
> >>>a bread roll. Slice it and put inside a patty of grilled, ground 
> >>>meat. Top with some cheese and lettuce and feel free to make 
> >>>changes to suit your taste.
> >>>
> >>>Now, an Australian may likely add a slice of beetroot. But an 
> >>>American is unlike to ever consider doing that. Does the beetroot 
> >>>taste good on a hamburger? Maybe. I'm reserving judgment.
> >>
> >>I've never tried it in that context, but I figure it's just another 
> >>pickle. Some people might not even notice, if they weren't so busy 
> >>enjoying the culture shock aspect.
> >>
> >>>  But apparently the Australians think it does.
> >>
> >>And/or perhaps developed this tradition when cucumber pickles were 
> >>scarce, for whatever reason.
> >
> >This is actually yet another example of cultural assumptions; I've 
> >known about the Australian addition of beetroot to hamburgers for a 
> >long time, but never seen it myself.  It had never occurred to me 
> >that the beets might be pickled (most uses I make of beets aren't). 
> >Does anybody actually know from experience that they are (or 
> >aren't)?  Why not roasted/grilled like the meat patty?
> 
> By all means, that's an assumption on my part, and one to which I 
> attach no emotional involvement ;-).
> 
> Part of this assumption is based on the possibility that I may have 
> heard somebody mention it being pickled for hamburger use, and part 
> from a fair amount of beet-roasting experience. The vast majority of 
> beets I've seen roasted were roasted whole and unpeeled, then peeled 
> and sliced before use. It generally takes a lot longer than it does 
> to grill, broil, or saute a hamburger, which suggests to me 
> additional cooking equipment (say, an oven, or keeping your charcoal 
> or wood fire going a lot longer than you would otherwise) or some 
> amount of pre-prep, which seems like more trouble than most people 
> will go to. Because they're so full of sugar, I can't imagine them 
> being peeled, sliced and grilled from a raw state (they'd tend to 
> burn, stick, and break up, I think). This most likely brings us back 
> to some kind of canned, jarred, or other commercial product.
> 
> Adamantius
> ...who loves beets in all forms, with the complete and unequivocal 
> exception of Harvard Beets, which clearly illustrate the Puritan Work 
> Ethic: Work hard, become sufficiently wealthy so that there is 
> _always_ an alternative to Harvard Beets, which is a sign of God's 
> Favor, for which you are rewarded by never having to eat Harvard 
> Beets again. But keep them around anyway, just in case you fall out 
> of favor...
> 
> 
> -- 
>   "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
> -- Susan Sheybani, assistant to Bush campaign spokesman Terry 
> Holt, 07/29/04
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