What I find even more awful is that they can’t enjoy the beauty that is a Black Cow. 
Yep. And my mom made the baked kind, not the cheese sauce kind. Oval baking pan, whisk eggs and milk. Add cooked elbows and shredded cheese. (Plus tuna on Fridays.) Bake. Mine never comes out like hers, which was yummy.
“Cooked elbows” had me boggling for a moment; but that means macaroni pieces sort-of-bent-at-right-angles, yes? (American food /cooking terms which are no doubt obvious over where you are, sometimes seem strange to us on this side of the Atlantic.)
Considering the items mentioned in this thread that have made their way into a “salad” I would agree, but I hope you’re not excluding the pear from the pear and stilton salad. :eek:
Aside from sweet spaghetti, there’s also the baked beans whose main condiments are brown sugar and molasses. Our indigenous recipes (lots of fresh tomatoes, garlic, onion and sometimes fermented anchovies) taste a lot better.
Granted. A lot of pubs though do a really good feed, restaurent standard although the trend these days is toward Rocket lettuce rather than Iceberg. I still prefer iceberg.
As far as 'beets" go, we call them Beetroot and buy it in tins, sliced and lightly pickled. Staple in burgers and old time salads. I only tried the fresh variety for the first time a few months back when I saw it in the supermarket vege aisle for the first time ever.
I prefer the tinned.
I can’t speak with certainty for Mr. Nash; but I seem to remember from the poem, that it was basically the wilder excesses in the cool whip / strawberry jello / Snickers / apples / grapes / marshmallows line, as posted of by Sattua, that he was anathemizing. Pear and Stilton salad certainly fine by me !
I stand corrected. Mrs. Plant (v.3.0) whose culinary skills are at least equal to mine, says that Velveeta is acceptable in macaroni and cheese.
:o
I just remembered that, like links to The Gallery of Regrettable Food, a YouTube link to Lime Jell-O Marshmallow Cottage Cheese Surprise is obligatory in these threads.
You did cook the beets first, right? Just checking.
Anyhow, beets are awesome. We don’t do 'em on hamburgers on this side of the world, but they are a lovely sweet & sour addition to a burger. For whatever reason, it seems that beets are a love-it-or-hate-it kind of food here, with more people in the hate-it camp, in my experience. (My family is Polish, so beets are a pretty important part of our cuisine. Whenever I had friends over, and even to this day, beets tend to be avoided rather than relished.) Although this seems to be changing with beet salads and the like becoming popular on menus.
If you haven’t had it and you love beets, you should make yourself a nice pot of borscht one of these days. Go Ukrainian style if you want something substantial and full of various vegetables. Or go Polish style if you want a clear, pure peppery beet broth type of thing (often served poured over uszka, little Polish tortellini stuffed with meat or mushrooms. Regular tortellini will substitute fine. Kind of like a Polish tortellini al brodo.)
I’m in the camp of “hate beets” – or beetroot as we call them in the UK and, I gather, Australia (where I surmise that stui magpie is). I do wish I wasn’t. I’ve tried to cultivate a taste for the vegetable, but I find it repellent – pickled, cooked from fresh, whatever way. Just have to accept that the joys of borscht “of whatever shape or make”, are denied to me for good.
They do have an earthy taste that seems to put off people. I found if there’s one beet dish a beet hater might like, it’s this one for beet rösti (kind of like hash browns made from beets.) It’s not at all going to convert the majority of beet haters, but there are a few folks I’ve found who normally dislike beets do like that particular preparation of them.
The issue with beets is not so much that they’re bad, but that they’re exceedingly strong-flavored. I don’t hate beet, but it completely overwhelms most flavors, so I can’t eat very much. If you put beet on a salad, then it may as well be a batch of beets with no salad.
It’s fantastic in borscht.
Bah, if that’s what you think, you just don’t like beets. Chez Athena, we like beets on salads so much that when I’m out of pickled beets, we often just don’t have the salad, we think of something else to have.
Hee. Macaroni noodles are called elbow macaroni. I know macaroni and cheese can be made with other types of pasta but to me macaroni = elbows since that’s what Mom used.
http://www.ediblemanhattan.com/wp-content/uploads/2012/01/elbow-macaroni-16-oz.png
What do you call this kind of noodle?
http://sixpacktech.com/wp-content/uploads/2010/04/Elbow-Macaroni.jpg
I’d call it either “macaroni” or “elbow macaroni.” I don’t think I’ve ever heard of them as just “elbows.”
In Russia, it’s called “Salat Olivier” and was supposedly devised by a French chef or restaurateur of that name working in Moscow around the fin de siècle. Everybody makes it, especially for holiday buffets, but it’s not considered true Olivier unless it contains thinly sliced beef tongue.
My ex, who is Russian, makes a lovely cheese salad. It consists of grated cheese and lots of garlic in mayonnaise sauce. Great stuff!
Great. Thanks to Athena and pulykamell, I’m craving pickled beets. THANKS, you two! 
Frozen veggies dumped in mayonnaise? Please tell me that the veggies aren’t still frozen.
I remembered we had one last jar of beets that I pickled in October, so I popped it open. Mmmm.