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Rollover
climber
Gross Vegas
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Apr 16, 2016 - 10:16am PT
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Fritz
Trad climber
Choss Creek, ID
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Apr 16, 2016 - 04:48pm PT
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Ghost! After having fresh-picked asparagus nearly every night we're at home since late Feb., new variations of old recipies are being attempted.
I tried adding almond slivers to fresh asparagus, tossed both lightly in olive oil, added garlic, salt & pepper & baked at 350 f. for 15 minutes.
Yummie!
Bacon & asparagus just seems wrong, but it may come next.
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Wayno
Big Wall climber
Seattle, WA
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Apr 16, 2016 - 11:20pm PT
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Prosciutto wrapped aspergrass or pickle them for Bloody Marys.
Hey Fritz, have you noticed how asparagus messes with your palette when drinking wine?
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T2
climber
Cardiff by the sea
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Apr 17, 2016 - 02:23pm PT
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Went to a Korean BBQ last night sampled all kinds of good stuff
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Ricky D
Trad climber
Sierra Westside
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Apr 17, 2016 - 02:29pm PT
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This stuff makes everything pornographic in a good way...
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Fritz
Trad climber
Choss Creek, ID
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Apr 17, 2016 - 05:06pm PT
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Wayno! Re your comment/question: Hey Fritz, have you noticed how asparagus messes with your palette when drinking wine?
I never thought about it. Seems like most of the CA & Washington Reds we drink every day taste about the same with or without asparagus. However, I was curious about why a Malbec that I had bought a case of & last drank in early Feb., tasted so different last night.
Guess, I have to do more taste testing.
Sluuuurp!
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Ghost
climber
A long way from where I started
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Apr 17, 2016 - 06:40pm PT
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Seems like most of the CA & Washington Reds we drink every day taste about the same with or without asparagus.
Wayno and I have had a lot of discussions about CA & Washington reds, and I think our conclusion is that most of them would taste about the same with or without dogsh#t.
But back to the subject of food porn, I'm in Hong Kong for a few days, and while there may not be a decent beer within 5,000 miles, there's no shortage of good food. I'll try to get some photos and post them.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Apr 20, 2016 - 03:15pm PT
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El Bajio version of Waldorf salad.
El B is the local neighborhood's Mexican market.
General items but with the slant to Mexican products.
I used El Mexicano yoghurt, rather than mayo, as it's much more liquid than US style or Greek or anywhere.
It helps to coat the fruit chunks, which keeps the fruit from turning that brownish color from exposure to air.
It's also flavored with real fruit bits--banana and strawberry.
I cut out the walnuts in mom's Waldorf recipe,
as I simply forgot to look for them the other day.
Celery chopped, three big stalks.
One each of a large Granny Smith apple and a large red apple variety of your choosing,
but Granny's are tangy and a must, IMO.
Raisins, whatever kind you want. Dried cranberries would do, or currants.
Strawberries, orinary size, not the jumbos, cut into quarters.
Mix the apples, raisins, and celery well THEN add the strawberries and the yogurt, to prevent the strawberry pieces from being crushed.
Garnish or not, but I had to use the bananas today or toss them.
Good espresso would be nice served alongside.
I got a bottle of Martinelli's on special, though.
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Fritz
Trad climber
Choss Creek, ID
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Apr 20, 2016 - 08:29pm PT
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Gneiss food posts! They make me hungry!
Salad bounty from our Ranchette last night. Picked in the previous hour lettuce, radishes, & asparagus.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Apr 20, 2016 - 08:55pm PT
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Ranchette dressing?
What did your wine cellar yield to accompany that green apparition, Mr. Fritz?
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MP
Trad climber
Truckee, CA
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May 25, 2016 - 06:53pm PT
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Cacio e pepe con funghi...
Foraged Truckee morels with handmade pasta
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Fritz
Trad climber
Choss Creek, ID
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May 25, 2016 - 07:18pm PT
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Oh yeah! Morels & thick pasta, lots of cheese, & some more grease!
I do have fond memories of the Ex-wife's Morel Fettucinin Alfredo. Gods it was good!
It was my pick for my birthday dinner for several years in the early 1980's.
Even when I microwaved the refrigerated left-overs & the oil ran out in streams, it was still good.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Moo-ey sabroso.Super-rich cornbread, flan-like outer texture.
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Ksolem
Trad climber
Monrovia, California
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Reilly
Mountain climber
The Other Monrovia- CA
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Mmmmmm, I love my morning mocha!
What?
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feralfae
Boulder climber
in the midst of a metaphysical mystery
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Bacon & asparagus just seems wrong, but it may come next.
Fritz,
I had Vermont Bacon and braised asparagus for breakfast, with a half avocado sliced on the side. I highly recommend bacon and asparagus.
Your asparagus with almond slivers sounds delicious.
feralfae
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stunewberry
Trad climber
Spokane, WA
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Cedar-planked wild salmon. Doesn't get any better than this.
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Ksolem
Trad climber
Monrovia, California
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Brussells sprouts with bacon and chesnuts is the winning combo.
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Fritz
Social climber
Choss Creek, ID
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feralfae: Thanks for the recomend. We'll "man-up" & give asparagus & bacon a try. I'm secretly hoping we won't like the combo. I've been off greasy breakfasts for years, since my old stomach can't handle grease in the morning. We do love a BLT sandwich on a summer day.
Mouse! I missed seeing your post from a month & 1/2 ago until just now. Sorry, can't remember what wine we had with the salad,
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survival
Big Wall climber
Terrapin Station
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Topic Author's Reply - Jun 9, 2016 - 04:51pm PT
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Nobody makes New Mexico posole as good as mine!!
I wouldn't say that except I've been told so many times. Startin' to believe my own press...heh...
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