Quake3World

Don Carlos wrote:

Whiskey 7 wrote:If I had the time..... .... but it is mesmerism nevertheless.

[youtube]e0OEmrHzJjk[/youtube]

Oh my word :drool: :drool: :drool:

Forget it, I'm not going to watch a 72 hour video

:olo: That does look fuckin' tasty though... wrap it in bacon.

Whiskey 7 wrote:If I had the time..... .... but it is mesmerism nevertheless.

[youtube]e0OEmrHzJjk[/youtube]

Thanks for the introduction to this channel, Whiskey. I love it.

Yeah that dude is good. Watch his tips on cooking steak in the oven, I refuse to do it any other way since trying it.

Κracus wrote:Yeah that dude is good. Watch his tips on cooking steak in the oven, I refuse to do it any other way since trying it.

I must try this.

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.

[youtube]hQT7PN4Tzsg[/youtube]

MKJ wrote:

Κracus wrote:Yeah that dude is good. Watch his tips on cooking steak in the oven, I refuse to do it any other way since trying it.

I must try this.

Me too

Edit: Watch the video to the end. I have never pan fried asparagus. I need to give that a go

I always pan fry asparagus, it's delicious...

Grilled is the only way to go...

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.

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/

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.

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

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.

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.

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.

We make soup out of 'em often as well

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

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

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.

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

Nice. Bon appetit!

tried to make goats cheese and spinach rigatoni the other day

forgot to get the goats cheese

kek

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

Give me a break... /s