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Topic Starter Topic: Re: Are you into cooking?

Who's that man, Mommy?
Who's that man, Mommy?
Joined: 27 Aug 2003
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PostPosted: 04-19-2021 09:47 AM           Profile Send private message  E-mail  Edit post Reply with quote


Κracus wrote:
I'm actually curious as to how you'd cook them otherwise? Grilled is kinda meh cause you can't let it soak in a buttery juice unless you use a pan but then that's just awkward on a bbq or are you talking about in the oven? That sounds even worse tbh... I like my asparagus to have a specific texture, not too soggy not too crisp/dry.


The most popular way to prepare asparagus in germany (the most asparagus crazed country in the world) is to simply cook it. It's then traditionally served with either clearified butter or sauce hollandaise together with boiled potatoes, wet-cured ham (prosciutto cotto) and minced parsley.

https://cooking-the-world.com/tradition ... asparagus/


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Lead Pipe Mafia
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PostPosted: 04-20-2021 02:36 AM           Profile   Send private message  E-mail  Edit post Reply with quote


Yeah it’s the just cook it part we’re discussing. Do Germans fry it in a pan? I’m guessing they do based on the description.




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Cool #9
Cool #9
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PostPosted: 04-20-2021 03:08 AM           Profile   Send private message  E-mail  Edit post Reply with quote


Κracus wrote:
Yeah it’s the just cook it part we’re discussing. Do Germans fry it in a pan? I’m guessing they do based on the description.

With "cook it" he means boiling it in a pot of water. We actually have a special pan for this

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Just another Earthling
Just another Earthling
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PostPosted: 04-20-2021 12:58 PM           Profile Send private message  E-mail  Edit post Reply with quote


I've never seen or heard of one of these asparagus boilers but it looks like it does the job for a number of servings....

For two, I place my asparagus in a fry-pan with about an inch (20mm) of water bought to a boil, sometimes adding a little salt if I feel the need. On plating, I squeeze fresh lemon juice over and if I didn't add salt earlier, I might sprinkle coarse (rocky) table salt over too for the 'effect' but it simply must be served with a crispiness.



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The Afflicted
The Afflicted
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PostPosted: 04-20-2021 08:10 PM           Profile Send private message  E-mail  Edit post Reply with quote


Κracus wrote:
Yeah it’s the just cook it part we’re discussing. Do Germans fry it in a pan? I’m guessing they do based on the description.


Nope. Boiling in boiling water.
No pan at all here.




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Lead Pipe Mafia
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PostPosted: 04-21-2021 03:19 AM           Profile   Send private message  E-mail  Edit post Reply with quote


Yeah I'm open to trying things so I'm not ruling it out but generally speaking I do not like my asparagus boiled with water at all. I put it in a frying pan with generous amounts of butter, salt and pepper or whatever seasoning you prefer and I fry it on a medium/low setting turning often. I kinda want to get some asparagus now.




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Cool #9
Cool #9
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PostPosted: 04-21-2021 05:01 AM           Profile   Send private message  E-mail  Edit post Reply with quote


We make soup out of 'em often as well




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PostPosted: 04-21-2021 07:51 AM           Profile   Send private message  E-mail  Edit post Reply with quote


I like frying them in left over bacon grease... I can't remember the last time I had soup of any kind.




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Just another Earthling
Just another Earthling
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PostPosted: 04-21-2021 10:55 PM           Profile Send private message  E-mail  Edit post Reply with quote


Re: Are you into cooking, me, well I am knocking together a One Pan Lasagne or lasanga tonight.

Got to love the spelling differences about the globe.

Anyway, here's a recipe I'll base my effort on. I'll add basil in lieu of the baby spinach and omit the grated carrot.

Grated carrot? I've never tried here. Guess I should accept the challenge one day.

I'll accompany with a warmed bread and a glass of imported French Rosé wine. It must be good :D



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Cool #9
Cool #9
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PostPosted: 04-21-2021 11:39 PM           Profile   Send private message  E-mail  Edit post Reply with quote


Carrot has a bit of a sweet taste. While I do like the taste of carrot, I don't like it in my pasta dishes either.




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Just another Earthling
Just another Earthling
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PostPosted: 04-21-2021 11:51 PM           Profile Send private message  E-mail  Edit post Reply with quote


Eraser wrote:
Carrot has a bit of a sweet taste. While I do like the taste of carrot, I don't like it in my pasta dishes either.


Looking good.. In the oven now.. Photo and I dont' like pictures of my cooking, soon :)



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Just another Earthling
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PostPosted: 04-22-2021 12:01 AM           Profile Send private message  E-mail  Edit post Reply with quote


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Cool #9
Cool #9
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PostPosted: 04-22-2021 12:33 AM           Profile   Send private message  E-mail  Edit post Reply with quote


Nice. Bon appetit!




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Etile
Etile
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PostPosted: 04-23-2021 02:11 AM           Profile Send private message  E-mail  Edit post Reply with quote


tried to make goats cheese and spinach rigatoni the other day

forgot to get the goats cheese

kek




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The Afflicted
The Afflicted
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PostPosted: 04-23-2021 11:58 PM           Profile Send private message  E-mail  Edit post Reply with quote


Eraser wrote:
We make soup out of 'em often as well


Give me a break... /s




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Messatsu Ko Jy-ouu
Messatsu Ko Jy-ouu
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PostPosted: 05-02-2021 10:37 AM           Profile   Send private message  E-mail  Edit post Reply with quote


Κracus wrote:
This is the video in question, I do the 50 minute version, it's fucking fantastic. Really important to elevate the steak so it's not sitting directly on the baking sheet.


Jesus christ I legit popped a halfchub watching that.




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Lead Pipe Mafia
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PostPosted: 05-03-2021 04:11 AM           Profile   Send private message  E-mail  Edit post Reply with quote


I'm going to have to try that 5 hour one but I guess I need to buy that thing to make it Sous Vide...




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