On 4/26/07, Walter Hamler <[EMAIL PROTECTED]> wrote: > "On a nice fresh crusty roll (or a portion of a French stick): > - Cream cheese (or mayonnaise, or both) > - Hot or wholegrain mustard (depends on my mood) > - My mothers home made tomato relish or cauliflower pickle (could be > hard to find in the US :-) > - Roast beef > - Beetroot (A very Australian addition. I prefer my Mum's homemade > stuff to the tinned variety.)" > > Dave, is the "beetroot" you refer to the same as what we call Beets here in > the US? Purple color on the outside and sometimes all purple when it has > been processed and canned?
Yep, it's the same stuff. Also, roasted fresh beets go great with any roast meat, as well as Harvard beets. It's a much underrated vegetable. > When I was in NZ years ago I was surprised to find beets on my hamburger > purchased at a small fast food shop. Different but tasty :-) I tend to think of it as the local equivalent of the dill pickle (which aren't that popular here). It's odd to some, but it's addition truly "makes" a sandwich IMHO. The Australian Burger King & McDonald's have burgers on their menu with beetroot to cater to the local taste for it. Cheers, Dave -- PDML Pentax-Discuss Mail List [email protected] http://pdml.net/mailman/listinfo/pdml_pdml.net
