On Mon, 30 Mar 2009 23:59:39 +0200, (Victor Sack)
wrote:

>maxine in ri > wrote:
>
>> How do you pick good asparagus (I'm not going to waste my money again
>> on the iffy stuff)? How much of the bottom do you break off? How do
>> you know _where_ to break it off?
>
>Your asparagus may have been poor-quality one, of maybe you didn't peel
>it enough. Last month, I have posted a quotation from Julia Child on
>how and why to peel asparagus:
><http://groups.google.com/group/rec.food.cooking/msg/327614c5ffbd133a>.
>
I haven't peeled asparagus since I haven't had access to wild/pasture
grown asparagus.



--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon 30 Mar 2009 05:15:12p, sf told us...

> On Mon, 30 Mar 2009 15:19:02 GMT, "James Silverton"
> > wrote:
>
>>Does everyone read every post even when not kill-filed? Not every topic
>>is of equal interest.
>
> Does everyone read the rest of the thread before replying. Period.
> It ruins the spontaneity. I don't care if replies mirror each other.
> Maybe there's a good reason so many use the same method. As far as
> peeling, I wouldn't bother peeling the white part. It's too tough for
> me.
>
>

Apart from those not reading the entire thread and those who are kill-filed,
posts don't necessarily reach all news servers at the same time and may not
be there to be read when someone replies with the same/similar content.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

blake murphy > wrote:

> On Sun, 29 Mar 2009 20:35:08 -0500, Sqwertz wrote:
>
>> Wayne Boatwright > wrote:
>>
>>> I've found this method the most reliable for determining where tender and
>>> tough meet.
>>
>> Hey - great idea! Too bad I just posted that a half-hour earlier.
>
> i don't think most people read *all* of a thread before deciding to whom
> and how to respond, steve. besides, he may have you killfiled.

Ah, but for Wayne I make exceptions and change a few letters here
and there.

Besides, it's my fault he constantly repeats my words because he
doesn't read them.

-sw

On Sun, 29 Mar 2009 19:45:25 -0500, Sqwertz >
wrote:

>maxine in ri > wrote:
>
>> Got some asparagus for $1 at the reduced rack couple days ago. Trimmed
>> off the bottom inch, put em in a container with water and they stood
>> up straight by the next day.
>>
>> Though I had lopped off enough of the bottoms, so rinsed them, tossed
>> them with a little olive oil, salt, pepper, and lemon juice, and
>> roasted them for 20 minutes, til they started to look a little brown.
>>
>> Hadn't cut off enough of the bottom. They were half tough and
>> stringy.
>>
>> How do you pick good asparagus (I'm not going to waste my money again
>> on the iffy stuff)? How much of the bottom do you break off? How do
>> you know _where_ to break it off?
>>
>> Some bargains just aren't bargains.
>
>Grab the asparagus at the large end and at the center. Bend in
>half. It will naturally break where it turns from tough to edible.
>Or you can cut off the bottom half inch and peel the bottom portion
>with a veggie peeler.
>
>-sw

Exactly!

- Mark

On Mar 30, 3:40*pm, Omelet > wrote:
> In article
> >,
>
>
>
> wrote:
> > On Mar 30, 7:33*am, blake murphy > wrote:
> > > On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>
> > > > I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
> > > > use it in Chinese stir fries after blanching for 2-3 minutes and cutting
> > > > into 2 inch pieces on the diagonal.
>
> > > have you tried using asparagus in stir-fries without blanching first? *i'm
> > > just curious.
>
> > Try this one. *Chop a tablespoon of garlic and 1 or 2 tablespoons of
> > fermented/preserved black beans. *Slice chicken or beef thinly and
> > marinate briefly in soy sauce and rice wine. *Slice asparagus. *Get
> > the wok hot (and keep it hot throughout), add a little oil and the
> > asparagus. *Stir fry a minute and add a little bit of chicken broth or
> > water. *Cook till it evaporates, about two minutes. *Then add the
> > black beans and garlic and stir until fragrant, about 30 seconds.
> > Push it aside, add the meat in a single layer and let it sear. *When
> > one side is seared well, stir it all up and continue cooking until
> > done. *Finish with a couple of drops of sesame oil.
>
> > Black bean sauce and sesame oil go really well with asparagus. * *-aem
>
> Hm. I have some sesame oil on hand. I'll have to try that too.
> I _have_ used sesame seeds on Asparagus and it went well...
>
> Now that (thanks to Airrosti) I'm able to drive long distance again, I
> just stocked up on 10 lbs of sesame seeds! *I gave some away to my
> sister and my best friend, and the rest are being stored in the freezer.
>
> I love those things and just re-fill a small shaker jar in my spice
> cabinet. ;-d
>
> I'd been unable to drive long distance without severe pain since the end
> of last April when I took a very bad fall down a step in the dark. *It's
> all fixed now. :-)

That's good. Pain is no fun.
Glad you're better.

maxine in ri

On Mar 30, 5:59*pm, (Victor Sack) wrote:
> maxine in ri > wrote:
>
> > How do you pick good asparagus (I'm not going to waste my money again
> > on the iffy stuff)? *How much of the bottom do you break off? *How do
> > you know _where_ to break it off?
>
> Your asparagus may have been poor-quality one, of maybe you didn't peel
> it enough. *Last month, I have posted a quotation from Julia Child on
> how and why to peel asparagus:
> <http://groups.google.com/group/rec.food.cooking/msg/327614c5ffbd133a>.
>
> Victor

Thank you Victor. I think I'll try the fat stalks, since that will
cut down on the number I have to peel<g>

maxine in ri

On Tue, 31 Mar 2009 00:51:02 GMT, Wayne Boatwright
> wrote:

>Apart from those not reading the entire thread and those who are kill-filed,
>posts don't necessarily reach all news servers at the same time and may not
>be there to be read when someone replies with the same/similar content.

Good point, some people don't understand that usenet isn't like the
internet.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon 30 Mar 2009 10:51:28p, Mister Pants told us...

>
> Sqwertz wrote:
>
>> blake murphy > wrote:
>>
>> > On Sun, 29 Mar 2009 20:35:08 -0500, Sqwertz wrote:
>> >
>> >> Wayne Boatwright > wrote:
>> >>
>> >>> I've found this method the most reliable for determining where
>> >>> tender and tough meet.
>> >>
>> >> Hey - great idea! Too bad I just posted that a half-hour earlier.
>> >
>> > i don't think most people read *all* of a thread before deciding to
>> > whom and how to respond, steve. besides, he may have you killfiled.
>>
>> Ah, but for Wayne I make exceptions and change a few letters here and
>> there.
>
>
> I'd say he wants to get into yer pantz, Steve, but I actually *like* you
> and wouldn't wish that on you...
>
>
>> Besides, it's my fault he constantly repeats my words because he
>> doesn't read them.
>
>
> Pay no mind, he stutters because as a kid he was a chronic
> **********r...
>
>

Ah, and now we have finally heard from all of The Three Stooges of rfc.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Sqwertz wrote:

> blake murphy > wrote:
>
> > On Sun, 29 Mar 2009 20:35:08 -0500, Sqwertz wrote:
> >
> >> Wayne Boatwright > wrote:
> >>
> >>> I've found this method the most reliable for determining where tender
and
> >>> tough meet.
> >>
> >> Hey - great idea! Too bad I just posted that a half-hour earlier.
> >
> > i don't think most people read *all* of a thread before deciding to whom
> > and how to respond, steve. besides, he may have you killfiled.
>
> Ah, but for Wayne I make exceptions and change a few letters here
> and there.


I'd say he wants to get into yer pantz, Steve, but I actually *like* you and
wouldn't wish that on you...


> Besides, it's my fault he constantly repeats my words because he
> doesn't read them.


Pay no mind, he stutters because as a kid he was a chronic **********r...


--
Best
Greg

On Mon, 30 Mar 2009 15:42:23 GMT, James Silverton wrote:

> blake wrote on Mon, 30 Mar 2009 15:33:21 GMT:
>
>> On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>>>
>>> Asparagus at its best should be fresh looking and mostly
>>> green. I prefer it pencil-thin and then you just bend the
>>> stalk and move along until it snaps easily. If you buy the
>>> thick stuff, cut off any brownish parts and use a vegetable
>>> peeler to remove the last few inches of skin.
>>>
>>> I usually cook asparagus by boiling or steaming for 6-8
>>> minutes. I also use it in Chinese stir fries after blanching
>>> for 2-3 minutes and cutting into 2 inch pieces on the
>>> diagonal.
>
>> have you tried using asparagus in stir-fries without blanching
>> first? i'm just curious.
>
> It's a case of "if it ain't broke, don't fix it". I simply follow the
> recipe where it was first suggested. Perhaps, I'll try omitting the
> blanching next time, at least if I am using thin asparagus.

maybe i just like semi-raw vegetables, but i usually omit any blanching
called for in stir-fry recipes. or possibly i'm just lazy.

your pal,
blake

On Mon, 30 Mar 2009 09:16:33 -0700 (PDT), wrote:

> On Mar 30, 7:33*am, blake murphy > wrote:
>> On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
>>
>>> I usually cook asparagus by boiling or steaming for 6-8 minutes. I also
>>> use it in Chinese stir fries after blanching for 2-3 minutes and cutting
>>> into 2 inch pieces on the diagonal.
>>
>> have you tried using asparagus in stir-fries without blanching first? *i'm
>> just curious.
>>
> Try this one. Chop a tablespoon of garlic and 1 or 2 tablespoons of
> fermented/preserved black beans. Slice chicken or beef thinly and
> marinate briefly in soy sauce and rice wine. Slice asparagus. Get
> the wok hot (and keep it hot throughout), add a little oil and the
> asparagus. Stir fry a minute and add a little bit of chicken broth or
> water. Cook till it evaporates, about two minutes. Then add the
> black beans and garlic and stir until fragrant, about 30 seconds.
> Push it aside, add the meat in a single layer and let it sear. When
> one side is seared well, stir it all up and continue cooking until
> done. Finish with a couple of drops of sesame oil.
>
> Black bean sauce and sesame oil go really well with asparagus. -aem

that does sound good.

your pal,
blake

In article
>,
maxine > wrote:

> On Mar 30, 3:40*pm, Omelet > wrote:
> > In article
> > >,
> >
> >
> >
> > *aem wrote:
> > > On Mar 30, 7:33*am, blake murphy > wrote:
> > > > On Mon, 30 Mar 2009 12:31:30 GMT, James Silverton wrote:
> >
> > > > > I usually cook asparagus by boiling or steaming for 6-8 minutes. I
> > > > > also
> > > > > use it in Chinese stir fries after blanching for 2-3 minutes and
> > > > > cutting
> > > > > into 2 inch pieces on the diagonal.
> >
> > > > have you tried using asparagus in stir-fries without blanching first?
> > > > *i'm
> > > > just curious.
> >
> > > Try this one. *Chop a tablespoon of garlic and 1 or 2 tablespoons of
> > > fermented/preserved black beans. *Slice chicken or beef thinly and
> > > marinate briefly in soy sauce and rice wine. *Slice asparagus. *Get
> > > the wok hot (and keep it hot throughout), add a little oil and the
> > > asparagus. *Stir fry a minute and add a little bit of chicken broth or
> > > water. *Cook till it evaporates, about two minutes. *Then add the
> > > black beans and garlic and stir until fragrant, about 30 seconds.
> > > Push it aside, add the meat in a single layer and let it sear. *When
> > > one side is seared well, stir it all up and continue cooking until
> > > done. *Finish with a couple of drops of sesame oil.
> >
> > > Black bean sauce and sesame oil go really well with asparagus. * *-aem
> >
> > Hm. I have some sesame oil on hand. I'll have to try that too.
> > I have used sesame seeds on Asparagus and it went well...
> >
> > Now that (thanks to Airrosti) I'm able to drive long distance again, I
> > just stocked up on 10 lbs of sesame seeds! *I gave some away to my
> > sister and my best friend, and the rest are being stored in the freezer.
> >
> > I love those things and just re-fill a small shaker jar in my spice
> > cabinet. ;-d
> >
> > I'd been unable to drive long distance without severe pain since the end
> > of last April when I took a very bad fall down a step in the dark. *It's
> > all fixed now. :-)
>
> That's good. Pain is no fun.
> Glad you're better.
>
> maxine in ri

Thanks! :-)
And thanks to Airrosti. I cannot thank them enough for their novel
methods...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"blake "Employed" mick murphy" wrote:
>
> maybe i just like semi-raw vegetables, but i usually omit any blanching
> called for in stir-fry recipes. or possibly i'm just lazy.
>
>
No "possibly" about it, mick parasite... you're so lazy a butt plug works
harder... now that's a poifect low stress ocupation for which a freeloader
like you is well qualified... you can rent yourself out as a butt plug...
you don't even need to get up outta yer seat, you can roll from asshole to
asshole to asshole and have them sit on your head... you got a meter on that
rig. LOL

Ahahahahahahahahahahahaha. . . .

brooklyn1 wrote:
> "blake "Employed" mick murphy" wrote:
>> maybe i just like semi-raw vegetables, but i usually omit any blanching
>> called for in stir-fry recipes. or possibly i'm just lazy.
>>
>>
> No "possibly" about it, mick parasite... you're so lazy a butt plug works
> harder... now that's a poifect low stress ocupation for which a freeloader
> like you is well qualified... you can rent yourself out as a butt plug...
> you don't even need to get up outta yer seat, you can roll from asshole to
> asshole to asshole and have them sit on your head... you got a meter on that
> rig. LOL
>
> Ahahahahahahahahahahahaha. . . .

reported to verizon.net. how quickly you forget.

Wayne Boatwright wrote:
>
>
> I usually select medium-thick to thick spears, but regardless of the
> diameter of the spear, the head should be tight.
>
> I don't cut asparagus, but rather, hold the top end almost halfway down the
> stalk, and with the other hand grasp the bottom and bend until it snaps.
> It will usually leave a ragged break which can be trimmed if you wish.
>
> I've found this method the most reliable for determining where tender and
> tough meet.

I use a similar method, but I usually hold the stalk about 3/4 of the
way down. If it doesn't snap easily I try it a little further up the
stalk. If you hold it too high it is likely to snap too far up and you
waste a lot. I am not a soup maker so it doesn't make much sense for me
to save the woody ends.