The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 18 of 36
Hey Brenda
Thank for the posts!
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Welcome Kiki. Though I'm not sure what you are thanking me for.
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Well, I'm always curious about how people cook in real life and what they find tasty. 
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Aah, now I understand.
Steaming a beet really brings out the sugar in them. So sweet and tender.
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Quote:No margie rine for me. But butter is great melted on beets, green beans, peas, and the others you mentioned. Many people seem surprised the way I butter my corn on the cob, and then copy me. Big wad of butter on a slice of bread, or sliced open dinner roll, then hold the bread in one hand, and lay the cob in the wad of butter, spin the cob with the other hand. End up with both well buttered cob, and also buttered bread as well.
Originally posted by Brenda:Quote:Up thread I had mentioned that I replaced my medium sized bamboo steamer. So, the process for that is put on a pot of water, the steamer on the pot with a plate in the steamer for the vegetable of choice. In this case beets. Put the stove on high to start with till the water is boiling, add veg then the lid on. Steam until cooked.
Originally posted by JEWELSTAITEFAN:Quote:Do they not need to be covered in water or juice for this method? I just can't recall this process in my head right now.
Originally posted by Brenda:
Steamed beets on the menu for tonight.
But I still firmly believe that all vegetables are at their tastiest when served in a butter jacuzzi.
Butter and beets to me just don't jive.
Butter or margarine is for potatoes, corn, carrots or cabbage, brussel sprouts, broccoli. Just my opinion.
Anyhow, I was thinking you were doing beet slices, like red beets. But I recently had some chunky beets, like giant diced, about 3/4" cuts. Those were plump and delicious. But pickled beets don't need butter.
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Quote:
Originally posted by JEWELSTAITEFAN:Quote:No margie rine for me. But butter is great melted on beets, green beans, peas, and the others you mentioned. Many people seem surprised the way I butter my corn on the cob, and then copy me. Big wad of butter on a slice of bread, or sliced open dinner roll, then hold the bread in one hand, and lay the cob in the wead of butter, spin the cob with the other hand. End up with both well buttered cob, and as buttered bread as well.
Originally posted by Brenda:Quote:Up thread I had mentioned that I replaced my medium sized bamboo steamer. So, the process for that is put on a pot of water, the steamer on the pot with a plate in the steamer for the vegetable of choice. In this case beets. Put the stove on high to start with till the water is boiling, add veg then the lid on. Steam until cooked.
Originally posted by JEWELSTAITEFAN:Quote:Do they not need to be covered in water or juice for this method? I just can't recall this process in my head right now.
Originally posted by Brenda:
Steamed beets on the menu for tonight.
But I still firmly believe that all vegetables are at their tastiest when served in a butter jacuzzi.
Butter and beets to me just don't jive.
Butter or margarine is for potatoes, corn, carrots or cabbage, brussel sprouts, broccoli. Just my opinion.
Anyhow, I was thinking you were doing beet slices, like red beets. But I recently had some chunky beets, like giant diced, about 3/4" cuts. Those were plump and delicious. But pickled beets don't need butter.
I don't eat any beans as I don't like them. Also I only eat peas when they are fresh and uncooked. I missed pea season up here this year and I am annoyed with myself for that.
No, I was talking about whole red beets. I peeled those last night before steaming them. Less hassle when I go to eat them. Sorry, I just don't butter my beets. They taste best to me fresh cooked and unadorned.
Pickled beets are goood. Developed a taste for those when I was a kid. Neighbours we had used to make them. First time I had ever eaten then and really liked them. Not sure I could eat them now.
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Supper tonight my riff on a Spanish rice dish.
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I had both CobCorn and buttered beets, although I nuked them. I don't think I have a steamer. Had them because they were on my mind after these posts.
Avoiding green bean casserole would be hard for me. The new flavor of fried onions from French's is carmelized flavor, and that is even harder to remove from my desired diet.
I noticed that with internet results for cooking cob corn, there is a wide discrepancy. Boil water, then add cobs, then bring to boil again, then some places say 3-5 minuts, and others say 8-10 minutes. Why the huge difference? Whic is correct? What are the secrets of boiling Corn on the cob?
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Quote:
Originally posted by JEWELSTAITEFAN:
I had both CobCorn and buttered beets, although I nuked them. I don't think I have a steamer. Had them because they were on my mind after these posts.
Avoiding green bean casserole would be hard for me. The new flavor of fried onions from French's is carmelized flavor, and that is even harder to remove from my desired diet.
I noticed that with internet results for cooking cob corn, there is a wide discrepancy. Boil water, then add cobs, then bring to boil again, then some places say 3-5 minuts, and others say 8-10 minutes. Why the huge difference? Whic is correct? What are the secrets of boiling Corn on the cob?
I just had some cauliflower tonight.
I can't eat onions at all. They make me feel sick.
Well, I think the reason for the differences probably depends on how tender you like your corn. Same would go for steaming it.
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