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.

Phyllis, I'm the direct opposite of your DH. I don't like breaded fish
of any kind. I will order beer battered fish but pick the coating off.
I will use iceburg lettuce but only rarely. I prefer romaine, red, or
mesclun mix. I'm the opposite of you as I don't make essentially two
meals instead of one. What's on the menu that night is what is served
but then my DH will eat just about anything as will my kids.

"~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

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 *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"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

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

Dee Randall wrote:
> "~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
>
>
I think that picked asparagus has alumn added to keep the asparagus crispy.

Wayne Boatwright wrote:

> 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.
>
At the canning factory years and years ago, the asparagus wasn't really
cooked but more of lightly steamed, packed, then processed. If
homecanning you can either hot pack or raw pack. I think the raw pack
may give better results.

wayne,
in a pinch, i keep a box of frozen spears in the freezer.
when the recipe calls for adding asparagus to the dish, (casserole) i
use them.



--

mr. bush just never quits!
http://www.commondreams.org/headlines05/0824-07.htm



"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 absolutely love fresh asparagus, any variety, any size. Our local
ranch
> market currently has large purple asparagus and smaller than pencil
thin
> green asparagus, both for 99 cents per pound. I bought an obscene 6
pounds
> of it, 3 of each type, and have been eating most of it either lightly
> steamed with a bit of butter or grilled quickly with olive oil, both
with a
> spritz of lemon juice here and there.
>
> I was paging through an old Bon Appetit this evening and came across
the
> following recipe of which I made half for dinner. It was reallyi
> delicious!
>
> Roasted Asparagus with Goat Cheese and Bacon
>
> 2 pounds asparagus stalks, washed and trimmed
> 2 tablespoons plus 2 teaspoons extra-virgin olive oil
> Coarse kosher salt
> Coarsely ground black pepper
> 1 (3 1/2- to 4-ounce) log soft fresh goat cheese, crumbled
> 2 teaspoons fresh lemon juice
> 1 teaspoon grated lemon peel
>
> Cook bacon in heavy large skillet over medium heat until brown and
crisp.
> Transfer to paper towels and drain. Crumble bacon; set aside.
>
> Position rack in center of oven and preheat to 500 degrees F. Arrange
> asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons
olive
> oil and turn asparagus to coat well. Sprinkle generously with salt and
> pepper. Roast asparagus until crisp-tender when pierced with knife,
about 7
> minutes.
>
> Remove from heat and arrange asparagus in single layer on platter.
Sprinkle
> with goat cheese, then bacon. Drizzle with lemon juice and remaining 2
> teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1
hour
> ahead. Cover with plastic wrap. Let stand at room temperature.)
>
> Makes 6 servings.
>
> --
> Wayne Boatwright *¿*
> ____________________________________________
>
> My doctor told me to stop having intimate dinners for four,
> unless there are three other people.

On Sun 28 Aug 2005 12:17:34p, rosie read n' post wrote in rec.food.cooking:

> wayne,
> in a pinch, i keep a box of frozen spears in the freezer.
> when the recipe calls for adding asparagus to the dish, (casserole) i
> use them.
>

Thanks, Rosie. Yes, I do use frozen asparagus when I can't get fresh. It's
not bad, especially when incorporated into a soup or casserole. The canned
stuff is simply vile! :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.