Exploding Asparagus Soup (yum!)

[Triple Zero]

lol, the indiana jones themesong.

[Jasper]

What?

I hate you all.

[Verbal Mike]

PD COM!
Gotta troll 'em all (It's you and me)
I know its my destiny
PD COM!
Oh, you're my best friend
In a Black Iron Prisonnn!
PD COM!
Gotta troll 'em all (A heart so true)
Our memes will pull us through
You teach me and I'll teach you
PD COM!
Gotta troll 'em all
Gotta troll 'em all
Yeah

Every challenge along the way
With courage I will face
I will battle every day
To claim my rightful place

Come with me the time is right
There's no better team
Arm in arm we'll win the fight
It's always been our dream

PD COM!
Gotta troll 'em all (It's you and me)
I know its my destiny
PD COM!
Oh, you're my best friend
In a Black Iron Prisonnn!
PD COM!
Gotta troll 'em all (A heart so true)
Our courage will pull us through
You teach me and I'll teach you
PD COM!
Gotta troll 'em all
Gotta troll 'em all
PD COM!

Your Humor-5 has magically healed my burns.
I AM CURED

[Jasper]

Ah, to be understood.

[e]

I read the entire last two pages of this thread in a sarcastic tone of voice and it made it a much better read.

[Jenne]

Asparagus soup is yum.

And fuck you all, fart jokes are the win.

[Jasper]

Much better than sarcasm, at least.

[Jenne]

I employ both.  Ya gotta have variety in life.

Each has their place, for me.

[East Coast Hustle]

sarcasm > other forms of humor

also, peeling asparagus is still retarded. If it needs to be peeled before you can eat it, you suck at picking out asparagus. thinner stalks FTW. and ALWAYS snap off the tough bottoms of the stalks. But hoops is 169% correct...peel asparagus and you might as well peel broccoli or celery or something. You have incisors for a reason.

[Verbal Mike]

ECH, I think the white asparagus you get here in Germany is different from the green asparagus I was more familiar with originally, which sounds like the same thing you're talking about. I cooked unpeeled white asparagus a while ago here and it was practically impossible to eat, the outer layer was really tough. But the green asparagus I knew and loved back home was always soft and supple and practically melted in my mouth.

[Triple Zero]

that's what i said!!

and i dunno what the comparison with broccoli and celery is about because those vegetables are not nearly as wooden/stringy on the outside as a big white asparagus.

then, a statement like "you suck at picking out asparagus", is maybe relevant when picking ingredients for your restaurant where your customers only expect top-notch ingredients.

but when you start doing that for your day-to-day cooking i consider it similar to cutting off the crusts of white bread. sometimes useful, but often just a waste. i like the fact that i'm able to cook a good meal even with medium quality ingredients from cheaper supermarkets.

it's also one of the reasons i like making stews, because it allows you to use lower quality meat in a still delicious meal.

what do you suggest we do with those asparaguses you wouldn't pick out? feed them to the pigs? do what you like in your restaurant, i won't comment on that,
but saying that people suck because they won't throw a perfectly good asparagus to waste (as long as you're not above peeling them, apparently), really bugs me.

same about just using the flowers of broccoli and not the stems. good for if you wanna make fancy dinner, wasteful if it's your default way of cooking.

or Suu planning to throw away the fat+juices of her pork shoulder for tomorrow--i really hope i convinced her otherwise ...

[Jasper]

Here we have this litre fat can that they won't stop filling up, even though we're trying to slim down.  It's driving me mad.

[East Coast Hustle]

that's what i said!!

and i dunno what the comparison with broccoli and celery is about because those vegetables are not nearly as wooden/stringy on the outside as a big white asparagus.

then, a statement like "you suck at picking out asparagus", is maybe relevant when picking ingredients for your restaurant where your customers only expect top-notch ingredients.

but when you start doing that for your day-to-day cooking i consider it similar to cutting off the crusts of white bread. sometimes useful, but often just a waste. i like the fact that i'm able to cook a good meal even with medium quality ingredients from cheaper supermarkets.

it's also one of the reasons i like making stews, because it allows you to use lower quality meat in a still delicious meal.

what do you suggest we do with those asparaguses you wouldn't pick out? feed them to the pigs? do what you like in your restaurant, i won't comment on that,
but saying that people suck because they won't throw a perfectly good asparagus to waste (as long as you're not above peeling them, apparently), really bugs me.

same about just using the flowers of broccoli and not the stems. good for if you wanna make fancy dinner, wasteful if it's your default way of cooking.

or Suu planning to throw away the fat+juices of her pork shoulder for tomorrow--i really hope i convinced her otherwise ...

[Sepia]

The white aspargus thingies is called "winter aspargus" in norway and I'll be damned if I've found any of them which can be made without peeling the outer layer. They are however dirt cheap, taste less than the greenies and can be gotten the year around.

The green aspargus thingies are only called aspargus and are only available from april untill september. I've been eating loads and loads of them lately as I've befriended a hippie grower who made too many and gave me a couple of kilos. These are soft, tender, don't need to be peeled as long as you cut away the lower bit which anyhow looks like an alien finger and I'm not eating something that looks like an alien finger.


Then again, I'm just one of those weirdos that think aspargus should only be eaten with scallops as an appetizer.

(Take 3 green aspargus (aspargi?), 1 scallop and a small but thick slice of bacon. Put the bacon on a silimat in your oven and let it sit there untill it's crispy. Fry the scallop in a hot pan with no oil but with a small fist of fresh cilantro (or coriander), take a different pan with some butter and oil (I have peanut on hand but anything that doesn't taste too much and has a high smoke point is a okay) and fry the aspargus lightly, about 1 minute tops, turning and coating them in the lovely fat all the way. Put the aspargus first on the plate, in the middle, sprinkle with parmesan or manchega, slap the scallop on top of that, and the bacon on top of that again and if you're feeling adventureous, add 3-4 raspberries. Eat.)

[Jasper]

That sounds really weird, but I want to try it.

Hmm, plural of asparagus..

Asparagate matter?