On Fri 26 Aug 2005 10:15:01a, Dee Randall wrote in rec.food.cooking:
>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 26 Aug 2005 08:33:54a, Dee Randall wrote in rec.food.cooking:
>>
>>>
>>> "~patches~" > wrote in message
>>> ...
>>>> Phyllis Stone wrote:
>>>>
>>>>> "Wayne Boatwright" > wrote in message
>>>>> ...
>>>>>
>>>>>>Does anyone actually eat this stuff? The first time I ever opened a
>>>>>>can, I
>>>>>>thought the contents were already spoiled and threw it out. When I
>>>>>>learned that it was supposed to be that way, I never bought it
>>>>>>again. IMHO, canned asparagus is one of the most vile foods
>>>>>>available. Color, texture, and flavor are all "unnatural".
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> I have mentioned this before but I always like sympathy, my husband
>>>>> will only eat canned asparagus and it must be slathered with
>>>>> mayonaise. So I feel a little guilty but when I buy fresh for me I
>>>>> get some canned for him. When I have fish he gets fishsticks. The
>>>>> only lettice he likes is iceberg. I finally figured out that he
>>>>> likes 1950 school cafeteria type food.
>>>> Sorry for piggybacking. Asparagus is one vegetable I haven't tried
>>>> canning. If you homecanned it you could likely get better results
>>>> than commercially canned asparagus. The reason for the is a certain
>>>> amount of insect parts etc are allowed in commercially canned
>>>> asparagus. I worked one asparagus season at a canning factory so
>>>> that really turned me off. Homecanning would allow you to use
>>>> purified water and adjust the salt. One of these days I will try a
>>>> small batch to to see how it comes out. I normally freeze it but
>>>> prefer fresh.
>>>
>>> I'm don't understand why 'canned' pickled asparagus in JARS are crispy
>>> like butter pickles, and dark green BUT
>>> 'canned' asparagus in cans are limp and light green.
>>> Dee Dee
>>>
>>>
>>>
>>
>> Vinegar and salt. They are probably not cooked prior to pickling.
>>
>> --
>> Wayne Boatwright *¿*
>
> Musing -- the brine I've tasted in pickled asparagus tastes exactly like
> the brine that is used in pickled fiddle-head fern, making the
> asparagus, to me, taste like the pickled fiddle-head ferns. I recall
> that I picked up fh-f's at the Canadian border, I'm wondering if the
> pickled asparagus I recently bought at BJ's was pickled in Canada as
> well. Or that it might be that the brine that is used for that type of
> product is always somewhat similar. Dee Dee
I'd be curious to know. Edrena pickles a lot of asparagus. She might be
able to tell you.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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