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Old 07-05-2013, 02:09 PM   #21
Xpertskir
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It kind of sounds like all you want to make is a beet terrine. I'd say skip making the borscht unless this is a way to make use of leftovers.

You can just skip this if you know how to make a terrine.


Instead just roast the beets, thinly slice

Then layer in a loaf pan line with plastic wrap. You can alternate other things in the layers, like sour cream or maybe pickled onions.

Once you get to the top fold the plastic wrap over the top, place in fridge, and weight with a couple heavy cans or a brick for a few days.

Remove, slice, eat.

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Old 07-05-2013, 10:00 PM   #22
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Quote:
Originally Posted by Xpertskir View Post
It kind of sounds like all you want to make is a beet terrine. I'd say skip making the borscht unless this is a way to make use of leftovers.
Terrine is lacking the creepy gelatinous aspect we expect from a CreamyGoodness YouTube tasting video. If the beetloaf doesn't jiggle, his wife's commentary won't have as much material. So if Creamy's taking votes, I'm voting aspic. Again. Vote early and vote often! Beetloaf aspic 2013!

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Old 07-08-2013, 12:09 PM   #23
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That is looking tasty! Looks like German "sulze," sans meat. Most is like head cheese, but some is more like a still life-looking lunch, under gelatin that has a vinegary flavour.
http://www.google.com/search?q=sulze...w=1383&bih=787

This got me to thinking. What if you used beet juice/beet stock instead of water to make the gelatin? Just a thoughtRegards, GF.

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Old 07-08-2013, 02:14 PM   #24
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If you try your "Beet Loaf" you must wash it down with a glass of Beet Wine I haven't tasted it myself but if you love beets that much, why not?

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Old 07-08-2013, 02:23 PM   #25
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Beet wine is very good

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Old 07-08-2013, 02:40 PM   #26
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Speaking of veggie wines, Goofy, I think you asked about the color of the carrot wine before and I never responded. I would say it is an orangy brown. I'm honestly not sure, any longer, if I really like it.... but its a nice change.

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