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    fuscatorClaire Lower
    7/05/16 9:56am

    Clare, I respect the idea, and am considering it. Can you, or others out there, tell me how this yields better tasting beets than my standard method (encase each beet well in aluminum foil, ‘cook’ at ~390 Fahrenheit, for as long as it takes)?

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      Carlfuscator
      7/05/16 1:03pm

      From the LA Times:

      For those unfamiliar with the method, here’s the general idea: You encase a given ingredient, such as fish, in a shell of wetted salt, place it in a hot oven to cook, then break open the salt crust and eat what’s inside. The salt works to seal in moisture and gently steam the food in its own juices, seasoning it slightly in the meantime. The finished product is invariably moist, succulent and bursting with flavor.

      Simple terms? Tighter fit to the wrap means moister, better cooked foods.. and that works exceptionally well for beets.

      Try it with golden beets. Let them cool a little, then use a paper towel to wipe off the skin. Slice on a mandolin or as thin as you can by hand (1/8"), and serve on ANYTHING. I just eat them like apples sometimes. Awesome food and usually inexpensive. People are afraid of them, so I usually see them for about $1.50/bunch!

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      Claire Lowerfuscator
      7/05/16 1:40pm

      Carl beat me to answering this! I don’t really have anything to add to his comment below.

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    AntifazClaire Lower
    7/05/16 2:41pm

    Salt crusted fish is awesome but I never thought of this for vegs.

    Hey—can this work in a propane grill maybe?

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      Claire LowerAntifaz
      7/05/16 3:04pm

      I don’t see why it wouldn’t work on a grill. That sounds awesome, actually.

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      AntifazClaire Lower
      7/05/16 3:45pm

      Yeah! Living without AC I (generally) don’t run an oven between maybe June and September. (So no bread other than flatbreads, etc.)

      This is another reason for grilling. I don’t grill a lot because I hate flies. But if I can batch-grill quantities of something, then why not.

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    Jennifart Rhymes With HennifartClaire Lower
    7/07/16 5:25am

    I had an awful beet experience when I was around 7 or so. I was at some buffet with my parents and they let me go to the salad bar myself for the first time. I ended up serving myself cranberry sauce slices. They turned out to be beets. :-( So, I have built up this hatred of them in my mind, but honestly have no idea whether they are good or not.

    Would this be a good ‘entry’ level beet experience? Or is this strictly for beet lovers?

    And what do they taste like? I googled it and can only find the flavor being described as ‘dirt’. I doubt that is the case, since so many people like them. What is a better comparison?

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