Wednesday, January 14, 2009

burning questions

Here are a few things I've always wondered... (really. If you know any answers, please share!)

1. If grapes (or any fruit for that matter) are sour and not sweet, are they still as nutritious?

2. What is the difference between green onions and scallions?

3. Can you put raw ground beef into the crockpot instead of having to brown it first (I feel like having to brown it first defeats the purpose of "fast and easy")?

4. Which is the healthiest part of the broccoli, the trunk or the tree?

6 comments:

Jessica said...

You CAN definitely put raw ground beef in the crock pot if you're going to cook it long enough. However I'm pretty sure the reason you brown ground beaf first is to enhance the flavor. Otherwise it's kinda like you're just boiling it.

Ross and Amy Free said...

Kelly- Ground beef needs to be cooked to a temperature of 160 F, if you have a meat thermometer you could put it in the crock pot and make sure you get it to that temperature.

Taylor Family said...

LOL - great post! I'm dying to know the difference between green onions and scallions too... :)

Team Harry said...

I looked up the question to green onions and scallions... Here it is:
A green onion is a new onion harvested while its top is still green and its bulb small. A scallion is younger than a green onion, and its white base (the part that would develop into a bulb) has straighter sides. A baby onion is considered a scallion until its base (bulb) matures to about three-quarters of an inch, and then it's called a green onion.
Although true scallions are a bit milder than green onions, the two can be used interchangeably in recipes....

Interesting

Mom said...

Well, I'll be...I thought scallions and green onions were two different plants. Learned something.

Josh, Emily, and Kids said...

I put ground beef in the crock pot all the time.....sweet or sour....I think the nutritional value probably changes little and broccoli....who knows? good questions.