First off, I hate em. So sorry if the questions sound stupid.

I know of 3 different kinds of asparagus: white, green and purple. Are there
others?

What's the differences in taste? Is one tastier than another?

Are the purple ones not grown except at certain times of the year? They are
very difficult to find and disappear very quickly.

Finally, I wonder if purple asparagus are similar to chocolate peppers,
different color, same taste as green.

On Sat, 4 Apr 2009 08:49:50 -0400, Kswck wrote:

> First off, I hate em. So sorry if the questions sound stupid.
>
> I know of 3 different kinds of asparagus: white, green and purple. Are there
> others?
>

every now and then you'll see asparagus trying to pass for broccoli.

your pal,
blake

On Sat, 4 Apr 2009 08:49:50 -0400, "Kswck" >
wrote:

>First off, I hate em. So sorry if the questions sound stupid.
>
>I know of 3 different kinds of asparagus: white, green and purple. Are there
>others?
>
>What's the differences in taste? Is one tastier than another?
>
>Are the purple ones not grown except at certain times of the year? They are
>very difficult to find and disappear very quickly.
>
>Finally, I wonder if purple asparagus are similar to chocolate peppers,
>different color, same taste as green.
>
Why are you asking if you hate asparagus?


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

Michael \"Dog3\" wrote:
> From what I've read the purple is sweeter and more tender than the green
> variety. I can't recall ever having the purple so I can't speak from
> experience. I love asparagus. I eat it often and enjoy using it in
> different recipes.
>
>
> Michael
>

I used a pound of asparagus cut up into bite sized pieces in a pasta
dish the other day, i was very impressed.

We had got a large amount of asparagus for .98¢ per pound and so bought
about 5 pounds of it. Using about 3 quarters of it for steamed asparagus
with garlic butter.

I wanted to use up the remaining pound so i chopped it up into bite
sized pieces and put them in a meat sauce i had made for pasta, cooked
them in the sauce till they were al dente and served the sauce over the
pasta.

It was remarkably good, i was surprised at how the asparagus flavored
the entire dish.

Ordinarily i only buy asparagus to please the elderly relative who likes
it a great deal, i think its nothing special, but when i added it to the
sauce it really impressed me. Usually i find it a very pastel food, so
subtly flavored & delicate i find it uninteresting. But as a cooking
ingredient, as a flavoring agent, it is much more powerful than served
on its own.

Now im thinking of simmering the cut up asparagus in milk and then using
the milk to make a sauce with, though I suppose it would turn the milk
green?
--
JL

In article >,
Joseph Littleshoes > wrote:

> Michael \"Dog3\" wrote:
> > From what I've read the purple is sweeter and more tender than the green
> > variety. I can't recall ever having the purple so I can't speak from
> > experience. I love asparagus. I eat it often and enjoy using it in
> > different recipes.
> >
> >
> > Michael
> >
>
> I used a pound of asparagus cut up into bite sized pieces in a pasta
> dish the other day, i was very impressed.

Try it cold in pasta salad sometime.

>
> We had got a large amount of asparagus for .98¢ per pound and so bought
> about 5 pounds of it. Using about 3 quarters of it for steamed asparagus
> with garlic butter.

Wah! It is still $3.99 here!

>
> I wanted to use up the remaining pound so i chopped it up into bite
> sized pieces and put them in a meat sauce i had made for pasta, cooked
> them in the sauce till they were al dente and served the sauce over the
> pasta.
>
> It was remarkably good, i was surprised at how the asparagus flavored
> the entire dish.
>
> Ordinarily i only buy asparagus to please the elderly relative who likes
> it a great deal, i think its nothing special, but when i added it to the
> sauce it really impressed me. Usually i find it a very pastel food, so
> subtly flavored & delicate i find it uninteresting. But as a cooking
> ingredient, as a flavoring agent, it is much more powerful than served
> on its own.
>
> Now im thinking of simmering the cut up asparagus in milk and then using
> the milk to make a sauce with, though I suppose it would turn the milk
> green?
> --
> JL

Interesting idea.
--
Peace! Om

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

Kswck > wrote:

> I know of 3 different kinds of asparagus: white, green and purple. Are there
> others?

The colour largely depends on the growing methods, though certain
cultivars are used in each case, which is why white asparagus is almost
invariably much thicker than green, for example. Also, there is wild
asparagus.

> What's the differences in taste? Is one tastier than another?

White and purple asparagus have a taste of their own, which cannot be
easily described. Green asparagus has a totally different taste and
could as well be a different vegetable altogether. Its taste is
sometimes described as somewhat resembling green peas (and I agree with
this description). Which one is tastier is obviously a matter of
individual preference. I much prefer white and purple asparagus.

> Are the purple ones not grown except at certain times of the year? They are
> very difficult to find and disappear very quickly.

If not grown in greenhouses, it is a seasonal vegetable, but can of
course be imported from another hemisphere, for example. I can find
asparagus most any day around the year here. I buy only locally grown
asparagus in the season, though.

> Finally, I wonder if purple asparagus are similar to chocolate peppers,
> different color, same taste as green.

Purple asparagus has a similar, but slightly more intensive taste than
white asparagus. It does not resemble green asparagus at all.

Victor

On Apr 4, 11:28*am, sf > wrote:
> On Sat, 4 Apr 2009 08:49:50 -0400, "Kswck" >
> wrote:
>
> >First off, I hate em. So sorry if the questions sound stupid.
>
> >I know of 3 different kinds of asparagus: white, green and purple. Are there
> >others?
>
> >What's the differences in taste? Is one tastier than another?
>
> >Are the purple ones not grown except at certain times of the year? They are
> >very difficult to find and disappear very quickly.
>
> >Finally, I wonder if purple asparagus are similar to chocolate peppers,
> >different color, same taste as green.
>
> Why are you asking if you hate asparagus?

It never hurts to listen to how others describe a food. Sometimes, if
you think of it differently, it can change the way you taste it.

I always hated boiled squash and sweet potatoes, which I had growing
up as a kid. A friend who is an avid gardener one time asked me to
lunch, and plopped half a butternut squash down in front of me, that
she had roasted in the oven with a bit of oil. OMG ambrosia! This
could not be the same veggie I had despised as a kid. Later, I tried
roasting sweet potatoes until they started to ooze their juices.
Again, it wasn't the same veggie my Mom had tried vainly to feed her
growing rugrat.

IF Kswck is trying to understand how people can go on raving about
something s/he can't stand, s/he may find a way to cook it that will
make the difference between yuck and yum.

maxine in ri

maxine wrote:

>
> I always hated boiled squash and sweet potatoes, which I had growing
> up as a kid. A friend who is an avid gardener one time asked me to
> lunch, and plopped half a butternut squash down in front of me, that
> she had roasted in the oven with a bit of oil. OMG ambrosia! This
> could not be the same veggie I had despised as a kid. Later, I tried
> roasting sweet potatoes until they started to ooze their juices.
> Again, it wasn't the same veggie my Mom had tried vainly to feed her
> growing rugrat.
>


YES! I tolerated sweet potatoes once a year for the
holidays until I tried some that had been cut in wedges and
roasted with a tiny bit of olive oil and some mixed herb
seasoning. They were sweet as honey without the dreaded
brown sugar or marshmallows. Winter squash has the same result.

I do like asparagus, steamed or boiled, but raw asparagus
cut up and sauteed until it's browned is delicious also,
with a very different flavor.

gloria p

"Puester" > wrote in message
...
> maxine wrote:
> [..] Later, I tried
>> roasting sweet potatoes until they started to ooze their juices.
>> Again, it wasn't the same veggie my Mom had tried vainly to feed her
>> growing rugrat.
>>
>
> YES! I tolerated sweet potatoes once a year for the holidays until I
> tried some that had been cut in wedges and roasted with a tiny bit of
> olive oil and some mixed herb seasoning. They were sweet as honey without
> the dreaded brown sugar or marshmallows. Winter squash has the same
> result.
[..]
>
> gloria p
>
Excuse me for butting in, but I agree about roasted sweet potatoes...in
fact, I've been on an oven roasted veggies kick this winter. Any and all
root veggies, drizzled with olive oil and sprinkles with salt and cracked
black pepper. I discovered parsnips!

Emmy...sometime lurker in OK where they don't know from parsnips
--
http://soonerblue.bloghi.com/

"sf" > wrote in message
...
> On Sat, 4 Apr 2009 08:49:50 -0400, "Kswck" >
> wrote:
>
>>First off, I hate em. So sorry if the questions sound stupid.
>>
>>I know of 3 different kinds of asparagus: white, green and purple. Are
>>there
>>others?
>>
>>What's the differences in taste? Is one tastier than another?
>>
>>Are the purple ones not grown except at certain times of the year? They
>>are
>>very difficult to find and disappear very quickly.
>>
>>Finally, I wonder if purple asparagus are similar to chocolate peppers,
>>different color, same taste as green.
>>
> Why are you asking if you hate asparagus?
>
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Because I am asking for someone else who loves them and can't get them fresh
where she lives.

"Victor Sack" > wrote in message
. ..
> Kswck > wrote:
>
>> I know of 3 different kinds of asparagus: white, green and purple. Are
>> there
>> others?
>
> The colour largely depends on the growing methods, though certain
> cultivars are used in each case, which is why white asparagus is almost
> invariably much thicker than green, for example. Also, there is wild
> asparagus.
>
>> What's the differences in taste? Is one tastier than another?
>
> White and purple asparagus have a taste of their own, which cannot be
> easily described. Green asparagus has a totally different taste and
> could as well be a different vegetable altogether. Its taste is
> sometimes described as somewhat resembling green peas (and I agree with
> this description). Which one is tastier is obviously a matter of
> individual preference. I much prefer white and purple asparagus.
>
>> Are the purple ones not grown except at certain times of the year? They
>> are
>> very difficult to find and disappear very quickly.
>
> If not grown in greenhouses, it is a seasonal vegetable, but can of
> course be imported from another hemisphere, for example. I can find
> asparagus most any day around the year here. I buy only locally grown
> asparagus in the season, though.
>
>> Finally, I wonder if purple asparagus are similar to chocolate peppers,
>> different color, same taste as green.
>
> Purple asparagus has a similar, but slightly more intensive taste than
> white asparagus. It does not resemble green asparagus at all.
>
> Victor

Thank you.

"Kswck" > wrote in message
...
> First off, I hate em. So sorry if the questions sound stupid.
>
> I know of 3 different kinds of asparagus: white, green and purple. Are
> there others?
>
> What's the differences in taste? Is one tastier than another?
>
> Are the purple ones not grown except at certain times of the year? They
> are very difficult to find and disappear very quickly.
>
> Finally, I wonder if purple asparagus are similar to chocolate peppers,
> different color, same taste as green.
>
Thank you for the constructive answers.

Kswck wrote:
> First off, I hate em. So sorry if the questions sound stupid.
>
> I know of 3 different kinds of asparagus: white, green and purple. Are there
> others?
>
> What's the differences in taste? Is one tastier than another?
>
> Are the purple ones not grown except at certain times of the year? They are
> very difficult to find and disappear very quickly.
>
> Finally, I wonder if purple asparagus are similar to chocolate peppers,
> different color, same taste as green.


We should form a club. Should be easy, it is just the two of us. :-)


Becca

In article >,
"EmmyBlue" > wrote:

> "Puester" > wrote in message
> ...
> > maxine wrote:
> > [..] Later, I tried
> >> roasting sweet potatoes until they started to ooze their juices.
> >> Again, it wasn't the same veggie my Mom had tried vainly to feed her
> >> growing rugrat.
> >>
> >
> > YES! I tolerated sweet potatoes once a year for the holidays until I
> > tried some that had been cut in wedges and roasted with a tiny bit of
> > olive oil and some mixed herb seasoning. They were sweet as honey without
> > the dreaded brown sugar or marshmallows. Winter squash has the same
> > result.
> [..]
> >
> > gloria p
> >
> Excuse me for butting in, but I agree about roasted sweet potatoes...in
> fact, I've been on an oven roasted veggies kick this winter. Any and all
> root veggies, drizzled with olive oil and sprinkles with salt and cracked
> black pepper. I discovered parsnips!
>
> Emmy...sometime lurker in OK where they don't know from parsnips

I've never eaten a parsnip. What do they taste like?
--
Peace! Om

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

"Omelet" wrote
>
> I've never eaten a parsnip. What do they taste like?
>
>
That's like asking what does horseradish taste like... you'll have to try a
parsnip. I don't like the taste or the texture of parsnip but it's flavor
is required for Jewish penicillin.

In article >,
"brooklyn1" > wrote:

> "Omelet" wrote
> >
> > I've never eaten a parsnip. What do they taste like?
> >
> >
> That's like asking what does horseradish taste like... you'll have to try a
> parsnip. I don't like the taste or the texture of parsnip but it's flavor
> is required for Jewish penicillin.

Hm. I've never put parsnip in that.

What is YOUR recipe for jewish penicillin? I most often use wings as I
get a thicker stock that way.
--
Peace! Om

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

In article >,
"brooklyn1" > wrote:

> "Omelet" wrote
> >
> > I've never eaten a parsnip. What do they taste like?
> >
> >
> That's like asking what does horseradish taste like... you'll have to try a
> parsnip. I don't like the taste or the texture of parsnip but it's flavor
> is required for Jewish penicillin.

What is your recipe please? I most often use wings for that, and have
never used Parsnip.
--
Peace! Om

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

Omelet wrote:
> In article >,
> "brooklyn1" > wrote:
>
>> "Omelet" wrote
>>> I've never eaten a parsnip. What do they taste like?
>>>
>>>
>> That's like asking what does horseradish taste like... you'll have to try a
>> parsnip. I don't like the taste or the texture of parsnip but it's flavor
>> is required for Jewish penicillin.
>
> What is your recipe please? I most often use wings for that, and have
> never used Parsnip.

One of the nastiest dishes I was ever served was mashed carrots and
parsnips. Took a bite to be polite and then told the host I couldn't
hold anymore. He also had mushy peas at the meal, they weren't half bad.

On Sun, 05 Apr 2009 09:34:54 -0500, Omelet wrote:

> In article >,
> "EmmyBlue" > wrote:
>
>> "Puester" > wrote in message
>> ...
>>> maxine wrote:
>>> [..] Later, I tried
>>>> roasting sweet potatoes until they started to ooze their juices.
>>>> Again, it wasn't the same veggie my Mom had tried vainly to feed her
>>>> growing rugrat.
>>>>
>>>
>>> YES! I tolerated sweet potatoes once a year for the holidays until I
>>> tried some that had been cut in wedges and roasted with a tiny bit of
>>> olive oil and some mixed herb seasoning. They were sweet as honey without
>>> the dreaded brown sugar or marshmallows. Winter squash has the same
>>> result.
>> [..]
>>>
>>> gloria p
>>>
>> Excuse me for butting in, but I agree about roasted sweet potatoes...in
>> fact, I've been on an oven roasted veggies kick this winter. Any and all
>> root veggies, drizzled with olive oil and sprinkles with salt and cracked
>> black pepper. I discovered parsnips!
>>
>> Emmy...sometime lurker in OK where they don't know from parsnips
>
> I've never eaten a parsnip. What do they taste like?

chicken.

your pal,
blake

On Sun 05 Apr 2009 10:35:12a, George Shirley told us...

> Omelet wrote:
>> In article >, "brooklyn1"
>> > wrote:
>>
>>> "Omelet" wrote
>>>> I've never eaten a parsnip. What do they taste like?
>>>>
>>>>
>>> That's like asking what does horseradish taste like... you'll have to
>>> try a parsnip. I don't like the taste or the texture of parsnip but
>>> it's flavor is required for Jewish penicillin.
>>
>> What is your recipe please? I most often use wings for that, and have
>> never used Parsnip.
>
> One of the nastiest dishes I was ever served was mashed carrots and
> parsnips. Took a bite to be polite and then told the host I couldn't
> hold anymore. He also had mushy peas at the meal, they weren't half bad.
>

I love parsnips, but I would not like them mashed, much less with carrots.
I often add them to stew or along with a roast, but on their own I like
them steamed and then caramelized with a tiny bit of sugar.

--
Wayne Boatwright

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

"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> "Omelet" wrote
>> >
>> > I've never eaten a parsnip. What do they taste like?
>> >
>> >
>> That's like asking what does horseradish taste like... you'll have to try
>> a
>> parsnip. I don't like the taste or the texture of parsnip but it's
>> flavor
>> is required for Jewish penicillin.
>
> Hm. I've never put parsnip in that.
>
> What is YOUR recipe for jewish penicillin? I most often use wings as I
> get a thicker stock that way.
> --
>
No, no, no... wings don't add much flavor... and if I want gelatin I can
always buy Knox.

For Jewish Penicilin I try to use a whole stewing fowl, exept for its
spine... sometimes I have to settle for a roaster-stuffer. The entire
concept is it should be rich with the flavor of chicken meat... and not much
of anything else... just some fresh soup greens and seasoning, NO SAVED
GARBAGE! What one wants is a rich *golden* broth... served with a few
rounds of carrot and some fine egg noodles cooked separately, not too
many... this should be a very flavorful but thin soup, not a nondescript
muddied chowder with every veggie one can think of, then you may as well use
boullion cubes. Parsnip,dill weed, curly parsley, onion, celery, carrot,
and garlic are essential, of course a bay leaf and peppercorns. I like to
toss in a few saffron threads. But most of the flavor is chicken. And it
should be clarified but I don't always. The chicken is poached at just
below a simmer, never boiled. The chcken meat is stripped of the bone to be
used for all sorts of dishes.

In article >,
blake murphy > wrote:

> On Sun, 05 Apr 2009 09:34:54 -0500, Omelet wrote:
>
> > In article >,
> > "EmmyBlue" > wrote:
> >
> >> "Puester" > wrote in message
> >> ...
> >>> maxine wrote:
> >>> [..] Later, I tried
> >>>> roasting sweet potatoes until they started to ooze their juices.
> >>>> Again, it wasn't the same veggie my Mom had tried vainly to feed her
> >>>> growing rugrat.
> >>>>
> >>>
> >>> YES! I tolerated sweet potatoes once a year for the holidays until I
> >>> tried some that had been cut in wedges and roasted with a tiny bit of
> >>> olive oil and some mixed herb seasoning. They were sweet as honey
> >>> without
> >>> the dreaded brown sugar or marshmallows. Winter squash has the same
> >>> result.
> >> [..]
> >>>
> >>> gloria p
> >>>
> >> Excuse me for butting in, but I agree about roasted sweet potatoes...in
> >> fact, I've been on an oven roasted veggies kick this winter. Any and all
> >> root veggies, drizzled with olive oil and sprinkles with salt and cracked
> >> black pepper. I discovered parsnips!
> >>
> >> Emmy...sometime lurker in OK where they don't know from parsnips
> >
> > I've never eaten a parsnip. What do they taste like?
>
> chicken.
>
> your pal,
> blake

<snicker>
--
Peace! Om

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

Michael "Dog3" wrote:

> Joseph Littleshoes > : in
> rec.food.cooking
>
> >
> > Now im thinking of simmering the cut up asparagus in milk and then
> > using the milk to make a sauce with, though I suppose it would turn
> > the milk green?
>
> Hmmm... I would imagine it would but I'm not sure. Hell, give it a try
and
> see what happens.


Gads, darling, it sounds like something you'd see in a social disease
clinic...

;-P


--
Best
Greg

"The trouble with socialism is that you eventually run out of other
people's money."~~~~Margaret Thatcher

In article >,
"brooklyn1" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "brooklyn1" > wrote:
> >
> >> "Omelet" wrote
> >> >
> >> > I've never eaten a parsnip. What do they taste like?
> >> >
> >> >
> >> That's like asking what does horseradish taste like... you'll have to try
> >> a
> >> parsnip. I don't like the taste or the texture of parsnip but it's
> >> flavor
> >> is required for Jewish penicillin.
> >
> > Hm. I've never put parsnip in that.
> >
> > What is YOUR recipe for jewish penicillin? I most often use wings as I
> > get a thicker stock that way.
> > --
> >
> No, no, no... wings don't add much flavor... and if I want gelatin I can
> always buy Knox.
>
> For Jewish Penicilin I try to use a whole stewing fowl, exept for its
> spine... sometimes I have to settle for a roaster-stuffer. The entire
> concept is it should be rich with the flavor of chicken meat... and not much
> of anything else... just some fresh soup greens and seasoning, NO SAVED
> GARBAGE! What one wants is a rich *golden* broth... served with a few
> rounds of carrot and some fine egg noodles cooked separately, not too
> many... this should be a very flavorful but thin soup, not a nondescript
> muddied chowder with every veggie one can think of, then you may as well use
> boullion cubes. Parsnip,dill weed, curly parsley, onion, celery, carrot,
> and garlic are essential, of course a bay leaf and peppercorns. I like to
> toss in a few saffron threads. But most of the flavor is chicken. And it
> should be clarified but I don't always. The chicken is poached at just
> below a simmer, never boiled. The chcken meat is stripped of the bone to be
> used for all sorts of dishes.

So you don't add the chicken meat back to the soup?
I'm thinking of making some of this for dad so want to do it right, and
yes, use all fresh veggies.

My penchant for using scraps for stock does not apply to this dish.

Do you discard the veggies afterwards?

I'm really worried about him right now and am trying to keep him alive.
He's only 76,
--
Peace! Om

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

In article >,
George Shirley > wrote:

> Omelet wrote:
> > In article >,
> > "brooklyn1" > wrote:
> >
> >> "Omelet" wrote
> >>> I've never eaten a parsnip. What do they taste like?
> >>>
> >>>
> >> That's like asking what does horseradish taste like... you'll have to try
> >> a
> >> parsnip. I don't like the taste or the texture of parsnip but it's flavor
> >> is required for Jewish penicillin.
> >
> > What is your recipe please? I most often use wings for that, and have
> > never used Parsnip.
>
> One of the nastiest dishes I was ever served was mashed carrots and
> parsnips. Took a bite to be polite and then told the host I couldn't
> hold anymore. He also had mushy peas at the meal, they weren't half bad.

Mom used to mash carrots and turnips. I hated it as a child, but have
reconsidered it since then.
--
Peace! Om

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

In article 7>,
Wayne Boatwright > wrote:

> On Sun 05 Apr 2009 10:35:12a, George Shirley told us...
>
> > Omelet wrote:
> >> In article >, "brooklyn1"
> >> > wrote:
> >>
> >>> "Omelet" wrote
> >>>> I've never eaten a parsnip. What do they taste like?
> >>>>
> >>>>
> >>> That's like asking what does horseradish taste like... you'll have to
> >>> try a parsnip. I don't like the taste or the texture of parsnip but
> >>> it's flavor is required for Jewish penicillin.
> >>
> >> What is your recipe please? I most often use wings for that, and have
> >> never used Parsnip.
> >
> > One of the nastiest dishes I was ever served was mashed carrots and
> > parsnips. Took a bite to be polite and then told the host I couldn't
> > hold anymore. He also had mushy peas at the meal, they weren't half bad.
> >
>
> I love parsnips, but I would not like them mashed, much less with carrots.
> I often add them to stew or along with a roast, but on their own I like
> them steamed and then caramelized with a tiny bit of sugar.

I've never eaten a parsnip, hence my question. :-)
You were a smart ass and said they taste like chicken! <g>
--
Peace! Om

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

Mike„¢ wrote on Mon, 6 Apr 2009 08:19:40 +0100:

>> I know of 3 different kinds of asparagus: white, green and purple.
>> Are
>> there others?

> the white is blanched green, by earthing up IIRC. Lots of veg
> have purple versions which usually taste same as green.

> World class veg IMHO. As to boil or steam, you boil the bases
> and steam the tips, that's why you have an asparagus steamer.

I used to have an asparagus steamer but, one year when the asparagus
season began, I couldn't find it and the regular steamer did not fit. In
desperation, I simmered the asparagus for 6 minutes and the results were
great! I have not steamed it since.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Gregory Morrow wrote:
> Michael "Dog3" wrote:
>
>
>>Joseph Littleshoes > : in
>>rec.food.cooking
>>
>>
>>>Now im thinking of simmering the cut up asparagus in milk and then
>>>using the milk to make a sauce with, though I suppose it would turn
>>>the milk green?
>>
>>Hmmm... I would imagine it would but I'm not sure. Hell, give it a try
>
> and
>
>>see what happens.
>
>

So you never made sauce bŽchamel?
--
JL

>
> Gads, darling, it sounds like something you'd see in a social disease
> clinic...
>
> ;-P
>
>

> It never hurts to listen to how others describe a food. Sometimes,
if
> you think of it differently, it can change the way you taste it.


> I always hated boiled squash and sweet potatoes, which I had growing
> up as a kid. A friend who is an avid gardener one time asked me to
> lunch, and plopped half a butternut squash down in front of me, that
> she had roasted in the oven with a bit of oil. OMG ambrosia! This
> could not be the same veggie I had despised as a kid. Later, I
tried
> roasting sweet potatoes until they started to ooze their juices.
> Again, it wasn't the same veggie my Mom had tried vainly to feed her
> growing rugrat.

> IF Kswck is trying to understand how people can go on raving about
> something s/he can't stand, s/he may find a way to cook it that will
> make the difference between yuck and yum.

Maxine, I had a similar aversion to eggplant as you did with the
dreaded squash :-) I was watching FoodTV and discovered it could be
grilled. Now I enjoy it a varety of ways. Good Stuff!

> > If that's the case, I think kswck hasn't been paying attention.

> > http://www.minibite.com/oldies/humble.htm

Meaning no disrespect to kswck, but that is worth a LOL

Michael

Joseph Littleshoes wrote:
>
>
> Gregory Morrow wrote:
>
>> Michael "Dog3" wrote:
>>
>>
>>> Joseph Littleshoes > : in
>>> rec.food.cooking
>>>
>>>
>>>> Now im thinking of simmering the cut up asparagus in milk and then
>>>> using the milk to make a sauce with, though I suppose it would turn
>>>> the milk green?
>>>
>>>
>>> Hmmm... I would imagine it would but I'm not sure. Hell, give it a try
>>
>>
>> and
>>
>>> see what happens.
>>
>>
>>
>
> So you never made sauce bŽchamel?
> --
> JL
>
>>
>> Gads, darling, it sounds like something you'd see in a social disease
>> clinic...
>>
>> ;-P

Sorry, the above should have been he "So you never made sauce bŽchamel?"
--
JL

"Gregory Morrow" > wrote in message
m...
>
> Michael "Dog3" wrote:
>
>> Joseph Littleshoes > : in
>> rec.food.cooking
>>
>> >
>> > Now im thinking of simmering the cut up asparagus in milk and then
>> > using the milk to make a sauce with, though I suppose it would turn
>> > the milk green?
>>
>> Hmmm... I would imagine it would but I'm not sure. Hell, give it a try
> and
>> see what happens.
>
>
> Gads, darling, it sounds like something you'd see in a social disease
> clinic...
>
> ;-P
>
>
>
Seems to me this looney bin should eat the asparagus, and then to make sauce
pee into a glass of warm milk.

"Omelet" > wrote in message
news
> In article >,
> "brooklyn1" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "brooklyn1" > wrote:
>> >
>> >> "Omelet" wrote
>> >> >
>> >> > I've never eaten a parsnip. What do they taste like?
>> >> >
>> >> >
>> >> That's like asking what does horseradish taste like... you'll have to
>> >> try
>> >> a
>> >> parsnip. I don't like the taste or the texture of parsnip but it's
>> >> flavor
>> >> is required for Jewish penicillin.
>> >
>> > Hm. I've never put parsnip in that.
>> >
>> > What is YOUR recipe for jewish penicillin? I most often use wings as I
>> > get a thicker stock that way.
>> > --
>> >
>> No, no, no... wings don't add much flavor... and if I want gelatin I can
>> always buy Knox.
>>
>> For Jewish Penicilin I try to use a whole stewing fowl, exept for its
>> spine... sometimes I have to settle for a roaster-stuffer. The entire
>> concept is it should be rich with the flavor of chicken meat... and not
>> much
>> of anything else... just some fresh soup greens and seasoning, NO SAVED
>> GARBAGE! What one wants is a rich *golden* broth... served with a few
>> rounds of carrot and some fine egg noodles cooked separately, not too
>> many... this should be a very flavorful but thin soup, not a nondescript
>> muddied chowder with every veggie one can think of, then you may as well
>> use
>> boullion cubes. Parsnip,dill weed, curly parsley, onion, celery, carrot,
>> and garlic are essential, of course a bay leaf and peppercorns. I like
>> to
>> toss in a few saffron threads. But most of the flavor is chicken. And it
>> should be clarified but I don't always. The chicken is poached at just
>> below a simmer, never boiled. The chcken meat is stripped of the bone to
>> be
>> used for all sorts of dishes.
>
> So you don't add the chicken meat back to the soup?

Nope. Well, very occasionally I will add back a very few nicely julienned
premium parts of breast meat, mostly for presentation.

> I'm thinking of making some of this for dad so want to do it right, and
> yes, use all fresh veggies.
>
> My penchant for using scraps for stock does not apply to this dish.
>
> Do you discard the veggies afterwards?

Depends... I strain them out, but sometimes I pick though while eating some
and discarding others... I like the big chunks of over cooked carrots and
celery, and especially the whole onion, I happen to consider such a cooks
treat... since they were pick of the crop, no trash, why waste them.

> I'm really worried about him right now and am trying to keep him alive.
> He's only 76,
>
>
The thin intensely flavored chicken soup is a very good appetite inducer. I
[intentionally] forgot to mention that I also add a little msg at the onset,
you must have noticed I didn't indicate salt, I only salt at the table... a
1/2 tsp msg in a 10 qt pot easily replaces 2-3 Tbs table salt.

The poached chicken meat can be made into very tasty dishes; chicken salad
of course, deviled chicken spread, plain cold sliced chicken sandwiches
w/horseradish, and my favorite is force meat stuffed kreplach (wontons).
The process defats the chicken (I don't save the fat) so it makes for very
low fat eating, none ever gets wasted, my cats help me eat as I pick the
carcass clean.

I hope your father recovers. Try him on the soup with a side of kasha
cooked with the chicken meat, celery, onions, 'shrooms. Btw, the chilled
soup will be very gelatinous... I like to eat it that way too.

In article >,
"brooklyn1" > wrote:

> > So you don't add the chicken meat back to the soup?
>
> Nope. Well, very occasionally I will add back a very few nicely julienned
> premium parts of breast meat, mostly for presentation.

Ok

>
> > I'm thinking of making some of this for dad so want to do it right, and
> > yes, use all fresh veggies.
> >
> > My penchant for using scraps for stock does not apply to this dish.
> >
> > Do you discard the veggies afterwards?
>
> Depends... I strain them out, but sometimes I pick though while eating some
> and discarding others... I like the big chunks of over cooked carrots and
> celery, and especially the whole onion, I happen to consider such a cooks
> treat... since they were pick of the crop, no trash, why waste them.

Yummy. :-)

>
> > I'm really worried about him right now and am trying to keep him alive.
> > He's only 76,
> >
> >
> The thin intensely flavored chicken soup is a very good appetite inducer. I
> [intentionally] forgot to mention that I also add a little msg at the onset,
> you must have noticed I didn't indicate salt, I only salt at the table... a
> 1/2 tsp msg in a 10 qt pot easily replaces 2-3 Tbs table salt.

I rarely cook with salt either. It's generally only offered at the table
as well.

>
> The poached chicken meat can be made into very tasty dishes; chicken salad
> of course, deviled chicken spread, plain cold sliced chicken sandwiches
> w/horseradish, and my favorite is force meat stuffed kreplach (wontons).
> The process defats the chicken (I don't save the fat) so it makes for very
> low fat eating, none ever gets wasted, my cats help me eat as I pick the
> carcass clean.

My cats would be thrilled if I gave it all to them. <g>

>
> I hope your father recovers. Try him on the soup with a side of kasha
> cooked with the chicken meat, celery, onions, 'shrooms. Btw, the chilled
> soup will be very gelatinous... I like to eat it that way too.

The trick will be getting him to eat at all at the moment. Right now
he's living on protein shakes that I'm making in the blender. I'm just
glad he is willing to consume those, otherwise he'd be starving to death
as he's refusing to eat.

I'm hoping some chicken soup (at his request) can get him going again.
I've added B-12 to his daily meds to try to stimulate his appetite.

And,

Thank you.
--
Peace! Om

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

Michael \"Dog3\" wrote:
> Joseph Littleshoes > : in
> rec.food.cooking
>
>
>>
>>Gregory Morrow wrote:
>>
>>>Michael "Dog3" wrote:
>>>
>>>
>>>
>>>>Joseph Littleshoes > :
>>>
> in
>
>>>>rec.food.cooking
>>>>
>>>>
>>>>
>>>>>Now im thinking of simmering the cut up asparagus in milk and then
>>>>>using the milk to make a sauce with, though I suppose it would turn
>>>>>the milk green?
>>>>
>>>>Hmmm... I would imagine it would but I'm not sure. Hell, give it a
>>>
> try
>
>>>and
>>>
>>>
>>>>see what happens.
>>>
>>>
>>So you never made sauce bŽchamel?
>>--
>>JL
>
>
> Of course I have, but never with asparagus juice as an ingredient in it.
>
> Michael
>

Simmered and onion in milk?
--
JL

"Joseph Littleshoes" > wrote in message
...
>
>
> Michael \"Dog3\" wrote:
>> Joseph Littleshoes > : in
>> rec.food.cooking
>>
>>
>>>
>>>Gregory Morrow wrote:
>>>
>>>>Michael "Dog3" wrote:
>>>>
>>>>
>>>>
>>>>>Joseph Littleshoes > :
>>>>
>> in
>>
>>>>>rec.food.cooking
>>>>>
>>>>>
>>>>>
>>>>>>Now im thinking of simmering the cut up asparagus in milk and then
>>>>>>using the milk to make a sauce with, though I suppose it would turn
>>>>>>the milk green?
>>>>>
>>>>>Hmmm... I would imagine it would but I'm not sure. Hell, give it a
>>>>
>> try
>>
>>>>and
>>>>
>>>>
>>>>>see what happens.
>>>>
>>>>
>>>So you never made sauce bZchamel?
>>>--
>>>JL
>>
>>
>> Of course I have, but never with asparagus juice as an ingredient in it.
>>
>> Michael
>>
>
> Simmered and onion in milk?
> --

I love cream of asparagus soup. I think I would like it, Joseph.

cybercat wrote:
> "Joseph Littleshoes" wrote:

>>>>>>>Now im thinking of simmering the cut up asparagus in milk and then
>>>>>>>using the milk to make a sauce with, though I suppose it would turn
>>>>>>>the milk green?
>>>>>>
>>>>>>Hmmm... I would imagine it would but I'm not sure. Hell, give it a
>>>>>try and see what happens.
>>>>>
>>>>>
>>>>So you never made sauce bechamel?
>>>>--
>>>>JL
>>>
>>>
>>>Of course I have, but never with asparagus juice as an ingredient in it.
>>>
>>>Michael
>>>

Well i thought the flavor asparagus added when cooked with other
ingredients was better than when served on its own.

>>
>>Simmered and onion in milk?

A bŽchamel sauce has a clove studded onion simmered in cream. When im
making a white sauce i cut u p an onion in to large dice and simmer it
in milk for about 15 - 20 minutes. I then use the onion flavored milk
to make the sauce with.

Seems to me doing the same thing with cut up asparagus might be worth while.

>>--
>
>
> I love cream of asparagus soup. I think I would like it, Joseph.

I intend to try it. Ill let you all know the results.
--
JL

>
>