Topic: I roasted and ate a whole pound of asparagus
Anonymous A started this discussion 12 years ago #38,318
Am I going to die?
| Poll option | Votes | Percentage | Graph |
|---|---|---|---|
| Yes, death by asparagus poisoning. | 4 | 80% | |
| No, you'll be fine. | 1 | 20% |
Syntax joined in and replied with this 12 years ago, 12 minutes later[^] [v] #512,520
For sure when you pee Hold your nose.
Did you oven roast or grill? Truly fantastic veggies and its best not to repeat the full pound all that often.
Did you oven roast or grill? Truly fantastic veggies and its best not to repeat the full pound all that often.
Anonymous A (OP) replied with this 12 years ago, 49 seconds later, 13 minutes after the original post[^] [v] #512,521
Syntax replied with this 12 years ago, 9 minutes later, 23 minutes after the original post[^] [v] #512,523
Anonymous A (OP) replied with this 12 years ago, 18 minutes later, 41 minutes after the original post[^] [v] #512,525
Syntax replied with this 12 years ago, 37 minutes later, 1 hour after the original post[^] [v] #512,528
@previous (A)No butter in my house so its always olive oil.
Lots of Kosher salt around here - Mostly for rims of Margarita glasses. I have many boxes of different brands (its dirt cheep) and reason is the coarseness. Some brands upon opening were monster crystals - next box was wayyy to fine - Mixing the two almost worked - third brand ended up to coarse - so now its a mix of all three which should last waaayyy past my life time.
I do use that salt for other things cooked.
You might consider trying a bit of balsamic vinegar or even raspberry. I do the balsamic and usually grill more then roast veggies BUT I also lose a few that slip in grill slots on turning.
And with this reply
G'd day/nite all
Low Tide 3.59 PST
Zoooooooooooooooommmmmmm----------------------->
Anonymous C joined in and replied with this 12 years ago, 58 minutes later, 2 hours after the original post[^] [v] #512,530
@OP bottle up your asparagus piss and pour it on your enemies
Auntie Em joined in and replied with this 12 years ago, 48 minutes later, 3 hours after the original post[^] [v] #512,532
Anonymous A (OP) replied with this 12 years ago, 9 minutes later, 3 hours after the original post[^] [v] #512,533
Metæ joined in and replied with this 12 years ago, 3 hours later, 6 hours after the original post[^] [v] #512,547
@OP
Why?
Why?
Anonymous A (OP) replied with this 12 years ago, 12 hours later, 19 hours after the original post[^] [v] #512,574
Syntax replied with this 12 years ago, 1 hour later, 20 hours after the original post[^] [v] #512,591
@previous (A)
Going to add for the benefit of those here who have never tried roasted veggies and betting many have not.
The big deal is Sugars. K's if he sees this reply will understand. When K made his topic about now doing crock pot dinner ever night and I suggested one key change - Browning the Chicken prior to dump in pot to stew away.
The browning caramelizes natural sugars in the meat. So you get Sweet You wood not otherwise get as well as a very important texture that does not happen if you just dump chicken in pot.
Veggies EXACTLY the same thing. Asparagus can turn out ugly - can still be tasty (please do not buy them canned) Asparagus can be tasty and ugly at the same time. So keeping them Green and tasty can take a bit of extra worthwhile work - I Grill mine which gets those sugars to Caramelize and I get Sharp Crisp as well as Bright Green.
Roasting as OP does - Roasting Carrots really pulls out the Sugars/Caramels. And can end up even more healthy for you. (Yes less or no Vit C) but other benefits.
Onions truly can be totally fantastic roasted. Pan Caramelized takes just a few extra minutes and in a few minutes will be part of my breakfast planes - Hash brown pertatoes with Caramelized onions.
OK OP
I suggested Vinegar which you do want to try and if you live in USA? 99 cent stores sells bottles of Raspberry and other fruit Vinegars fro 99.99 Cents. In the mean time b4 you get to such store. Try a bit of lemon or lime. The added acid is the culinary key to making a huge difference. A few may not care for that. I am not a fan of Beef Stroganoff because I do not care for my meat vinegary.
Going to add for the benefit of those here who have never tried roasted veggies and betting many have not.
The big deal is Sugars. K's if he sees this reply will understand. When K made his topic about now doing crock pot dinner ever night and I suggested one key change - Browning the Chicken prior to dump in pot to stew away.
The browning caramelizes natural sugars in the meat. So you get Sweet You wood not otherwise get as well as a very important texture that does not happen if you just dump chicken in pot.
Veggies EXACTLY the same thing. Asparagus can turn out ugly - can still be tasty (please do not buy them canned) Asparagus can be tasty and ugly at the same time. So keeping them Green and tasty can take a bit of extra worthwhile work - I Grill mine which gets those sugars to Caramelize and I get Sharp Crisp as well as Bright Green.
Roasting as OP does - Roasting Carrots really pulls out the Sugars/Caramels. And can end up even more healthy for you. (Yes less or no Vit C) but other benefits.
Onions truly can be totally fantastic roasted. Pan Caramelized takes just a few extra minutes and in a few minutes will be part of my breakfast planes - Hash brown pertatoes with Caramelized onions.
OK OP
I suggested Vinegar which you do want to try and if you live in USA? 99 cent stores sells bottles of Raspberry and other fruit Vinegars fro 99.99 Cents. In the mean time b4 you get to such store. Try a bit of lemon or lime. The added acid is the culinary key to making a huge difference. A few may not care for that. I am not a fan of Beef Stroganoff because I do not care for my meat vinegary.
Triptych !!/xkPL9myM joined in and replied with this 12 years ago, 2 minutes later, 20 hours after the original post[^] [v] #512,593
Roasted vegetables are great! I can't eat asparagus any more, but carrots and potatoes are so so good.
Auntie Em replied with this 12 years ago, 6 minutes later, 21 hours after the original post[^] [v] #512,595
@512,591 (Syntax)
Carrots are the one vegetable I have never been able to stomach. I can eat the baby carrots AFTER they've stewed in meat juices in a slow cooker but I still get that carrot taste. Yuck.
I've never minded the "ugly" asparagus as long as the taste is there. And carmelized onions are one of my favorites.
I'm going to play with the different vinegars as you suggested and hopefully come up with some nice variety flavors.
Carrots are the one vegetable I have never been able to stomach. I can eat the baby carrots AFTER they've stewed in meat juices in a slow cooker but I still get that carrot taste. Yuck.
I've never minded the "ugly" asparagus as long as the taste is there. And carmelized onions are one of my favorites.
I'm going to play with the different vinegars as you suggested and hopefully come up with some nice variety flavors.
Syntax replied with this 12 years ago, 14 minutes later, 21 hours after the original post[^] [v] #512,598
@512,593 (Triptych !!/xkPL9myM)No more asparagus? Yes I no they can be hard on the body which OP actually suggested re the amount he ate all at once. NOT a good idea. So Y U?
Potatoes of course of course roasted! I in a rush often will Nuke just 1/2 way a Potato and finish by cutting in half or quarters and put on grill to get the sugars to brown. Its texture and the added sweetness that does not happen with just ordinary baking in oven or Nuke - and oven roasting with olive oil is a whole different approach to end results one does not get on the grill
@previous (Auntie Em)
Recently a local store which is going nation wide Sprouts in its many forms as a corp over the years - Weird but that is another business topic - They had prepared a huge amount of uncooked meatloaf for a special order for a local event which had to cancel at last minute and sold off the fresh made stuff for $1/pound. I bought a few pounds to try.
1: Meat was wayyyy to fyne a grind - kinda of mushy cooked texture - So overloaded with Carrots - I love carrots but balance was totally out of order.
The Extra pounds I bought - was about to cook up and take south to homeless to get rid of - Did that for 3 of the pounds - Took just one pound and added 50% New Ground beef - loaded up with green chiles and stuffed all of that meat into Poblano Chilies. Dip Chiles in egg then flour and baked 45 minutes for Stuffed Bell peppers - Except on the Chile Relleno side (slice of cheese to top off meat)
Freezer has left overs and if I had it to do over the homeless wood still be starving more cause results cut that cloying carrot overload and results are being raved by a few local surfers in my hood who shared the end results with lots of beer
Triptych !!/xkPL9myM replied with this 12 years ago, 8 minutes later, 21 hours after the original post[^] [v] #512,601
@previous (Syntax)
A long time ago, I ate so much asparagus I got sick. I can't eat it after that. Same deal with chicken noodle soup.
A long time ago, I ate so much asparagus I got sick. I can't eat it after that. Same deal with chicken noodle soup.
Syntax replied with this 12 years ago, 8 minutes later, 21 hours after the original post[^] [v] #512,603
@previous (Triptych !!/xkPL9myM)
ah ok - I as kiddlet maybe 5 years old - playing with a neighbor down the street - her parents invited me in for breakfast - At table they served me a banana that was left out in sun on purpose to turn very brown and runny - As a much to polite kiddlet I ate what was in my tiny bowl. I wanted to throw up!! The smell is now so imprinted on me. Cannot touch Banana nut bread because of that aroma of over ripe bananas -
Chocolate cream or Custard cream pie. Early job as teen in supermarket where bakery manager wood put out in break room items they made to much of and wood be tossed out - Free to eat a full pie on my own and was invited2 - Was years b4 I wood touch a slice of either - Ended up sick each time and larned a great lesson in life -
To much of a good thing can ruin that good thing So far that has not occurred with bedroom er stuff LoL
ah ok - I as kiddlet maybe 5 years old - playing with a neighbor down the street - her parents invited me in for breakfast - At table they served me a banana that was left out in sun on purpose to turn very brown and runny - As a much to polite kiddlet I ate what was in my tiny bowl. I wanted to throw up!! The smell is now so imprinted on me. Cannot touch Banana nut bread because of that aroma of over ripe bananas -
Chocolate cream or Custard cream pie. Early job as teen in supermarket where bakery manager wood put out in break room items they made to much of and wood be tossed out - Free to eat a full pie on my own and was invited2 - Was years b4 I wood touch a slice of either - Ended up sick each time and larned a great lesson in life -
To much of a good thing can ruin that good thing So far that has not occurred with bedroom er stuff LoL
Anonymous G joined in and replied with this 12 years ago, 6 hours later, 1 day after the original post[^] [v] #512,641
qew joined in and replied with this 12 years ago, 11 hours later, 1 day after the original post[^] [v] #512,689
death by asparaguspoots
Syntax + Mark Twain @Side replied with this 12 years ago, 3 hours later, 1 day after the original post[^] [v] #512,700
@512,641 (G)
@512,641 (G)
> w-o-u-l-d
> wood
SPELLING:
I never had any large respect for good spelling. That is my feeling yet. Before the spelling-book came with its arbitrary forms, men unconsciously revealed shades of their characters and also added enlightening shades of expression to what they wrote by their spelling, and so it is possible that the spelling-book has been a doubtful benevolence to us.
I don't see any use in having a uniform and arbitrary way of spelling words. We might as well make all clothes alike and cook all dishes alike. Sameness is tiresome; variety is pleasing. I have a correspondent whose letters are always a refreshment to me, there is such a breezy unfettered originality about his orthography. He always spells Kow with a large K. Now that is just as good as to spell it with a small one. It is better. It gives the imagination a broader field, a wider scope. It suggests to the mind a grand, vague, impressive new kind of a cow.
I have had an aversion to good spelling for sixty years and more, merely for the reason that when I was a boy there was not a thing I could do creditably except spell according to the book. It was a poor and mean distinction and I early learned to disenjoy it. I suppose that this is because the ability to spell correctly is a talent, not an acquirement. There is some dignity about an acquirement, because it is a product of your own labor. It is wages earned, whereas to be able to do a thing merely by the grace of God and not by your own effort transfers the distinction to our heavenly home--where possibly it is a matter of pride and satisfaction but it leaves you naked and bankrupt.
...ours is a mongrel language which started with a child's vocabulary of three hundred words, and now consists of two hundred and twenty-five thousand; the whole lot, with the exception of the original and legitimate three hundred, borrowed, stolen, smouched from every unwatched language under the sun, the spelling of each individual word of the lot locating the source of the theft and preserving the memory of the revered crime.
@512,641 (G)
> w-o-u-l-d
> wood
SPELLING:
I never had any large respect for good spelling. That is my feeling yet. Before the spelling-book came with its arbitrary forms, men unconsciously revealed shades of their characters and also added enlightening shades of expression to what they wrote by their spelling, and so it is possible that the spelling-book has been a doubtful benevolence to us.
I don't see any use in having a uniform and arbitrary way of spelling words. We might as well make all clothes alike and cook all dishes alike. Sameness is tiresome; variety is pleasing. I have a correspondent whose letters are always a refreshment to me, there is such a breezy unfettered originality about his orthography. He always spells Kow with a large K. Now that is just as good as to spell it with a small one. It is better. It gives the imagination a broader field, a wider scope. It suggests to the mind a grand, vague, impressive new kind of a cow.
I have had an aversion to good spelling for sixty years and more, merely for the reason that when I was a boy there was not a thing I could do creditably except spell according to the book. It was a poor and mean distinction and I early learned to disenjoy it. I suppose that this is because the ability to spell correctly is a talent, not an acquirement. There is some dignity about an acquirement, because it is a product of your own labor. It is wages earned, whereas to be able to do a thing merely by the grace of God and not by your own effort transfers the distinction to our heavenly home--where possibly it is a matter of pride and satisfaction but it leaves you naked and bankrupt.
...ours is a mongrel language which started with a child's vocabulary of three hundred words, and now consists of two hundred and twenty-five thousand; the whole lot, with the exception of the original and legitimate three hundred, borrowed, stolen, smouched from every unwatched language under the sun, the spelling of each individual word of the lot locating the source of the theft and preserving the memory of the revered crime.