On 12/19/2020 11:49 PM, Graham wrote:
> On Sun, 20 Dec 2020 13:19:34 +1100, Master Bruce wrote:
>
>> On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
>> wrote:
>>
>>> On 12/19/2020 7:27 PM, Dave Smith wrote:
>>>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>>>
>>>>> I season the steak well with flaked salt, a sprinkling of ground black
>>>>> pepper and garlic powder a couple of days before I cook it.Â* I keep it
>>>>> well wrapped in the fridge, then let it come to nearly room temp
>>>>> before cooking it in a small, hot cast iron skillet.Â* Hot to sear each
>>>>> side then turn down the heat and cook to medium rare.Â* Chuckeye steaks
>>>>> are very tender and taste really good.Â* Yum!
>>>>
>>>>
>>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>>
>>> You mention asparagus frequently. I cannot find anything but skinny
>>> pencil thin asparagus and it's very disappointing.
>>
>> And I bet few RFC'ers have had fresh white asparagus.
>
> I have, topped with slices of foie gras, in Strasbourg 4 years ago.
>
I have, too, and there was no foie gras involved and gee, I was in North
America! White asparagus is nothing more than asparagus which
doesn't contain chlorophyll. I used to buy it at a vegetable market
when I lived in west Tennessee. It's a little sweeter and the stalks
were definitely thicker but it's still just asparagus.

Jill