NT recipes questions (was Re: jerusalem artichokes)

March 25, 2002

>

>which brings up another question i've had: why are the lactofermented

>beets in NT cooked?

>

>thanks--

>allene in conway, sc

I'd like to know too...I just made my first batch Sat., so they

should be ready to try Weds. I only baked them for 2 hrs instead of

3. I would guess it's to soften them and maybe make them more

fermentable (raw beets tend to be pretty hard). And is it really a

tablespoon of salt? That seems like a lot. I've made dencent

sauerkraut with 1 tsp salt and no whey, so why the extra salt?

Also, I had started out with the 1st ed. of NT from the library, and

now have my own NT. It seems like baking times are really

protracted...and are longer in the new edition. I had made some

things from NT1 that required a little more baking time, but I made

the muffins, which were IIRC 40 minutes in the old edition (already

almost twice your typical muffins, but in a cooler oven) but are 1

hour in the new, and they were borderline burnt. (I have no business

eating such things, but I was going to give most of them away.) So, I

guess my question is: why the change, and how have these worked for

the rest of you?

--

Quick

" One of these days someone smarter and younger and more articulate

than I is going to get through to the American people just how really

messed up it has become. And when that happens, the American people are

going to rise up like that football crowd in Cleveland and run both

teams off the field. " --Sen. Zell

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