Beetloaf- Can it be done? SHOULD it be done? - Page 3 - Home Brew Forums
Home Brew Forums > Food and Beverage > Cooking & Pairing > Beetloaf- Can it be done? SHOULD it be done?

Reply
 
Thread Tools
Old 07-05-2013, 02:09 PM   #21
Xpertskir
Recipes 
 
May 2012
Morgantown, Wv
Posts: 2,224
Liked 453 Times on 291 Posts


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.



CreamyGoodness Likes This 
Reply With Quote
Old 07-05-2013, 10:00 PM   #22
TNGabe
Recipes 
 
Aug 2012
Posts: 6,653
Liked 2281 Times on 1538 Posts


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!



__________________
The only thing worse than dumping beer is serving beer you should have dumped.

CreamyGoodness Likes This 
Reply With Quote
Old 07-08-2013, 12:09 PM   #23
gratus fermentatio
HBT_SUPPORTER.png
 
gratus fermentatio's Avatar
Recipes 
 
Jun 2008
Montana
Posts: 11,836
Liked 2397 Times on 1329 Posts


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.

 
Reply With Quote
Old 07-08-2013, 02:14 PM   #24
Whsoj
Recipes 
 
Jan 2013
Mountains, NC
Posts: 419
Liked 86 Times on 72 Posts


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?
__________________
Wooly Buggers and Beer
Dirt Road Beer & Wine

 
Reply With Quote
Old 07-08-2013, 02:23 PM   #25
Goofynewfie
Recipes 
 
May 2012
Edmonton, Alberta
Posts: 1,608
Liked 303 Times on 203 Posts


Beet wine is very good
__________________
You cant always be young but you can always be immature

 
Reply With Quote
Old 07-08-2013, 02:40 PM   #26
CreamyGoodness
HBT_SUPPORTER.png
 
CreamyGoodness's Avatar
Recipes 
 
Jul 2011
Astoria, NY
Posts: 7,488
Liked 2123 Times on 1408 Posts


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.


__________________
See, that's where the real story is.
In the competition for the attention of the space aliens.
Everyone's equal in the eyes of God, but the space aliens, you've got to figure they would play favorites.




YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!


 
Reply With Quote
Reply
Thread Tools



Forum Jump