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(Some Guy)   I cuss, you cuss, we all cuss for asparagus   (palmbeachillustrated.com) divider line
    More: Cool, Nutrition, Food, chef Clay Conley, popular West Palm Beach restaurant, Asparagus, Restaurant, rotating collection of chef, vegan diet  
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387 clicks; posted to Food » on 06 Jul 2022 at 11:04 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



14 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2022-07-06 11:22:22 PM  
fart
 
2022-07-06 11:30:00 PM  
Just. farking. Lazy.

/my pee smells funny
 
2022-07-06 11:31:50 PM  
mmmmm......grilled asparagus.

I regularly grill asparagus over charcoal, usually while letting my steaks rest..  I use a standard grill basket lined with two disposable grill toppers (the spaces between the grates on the basket aren't close enough together to prevent the spears from slipping through).

Hit the spears with some olive oil, salt and pepper and grill till bright emerald green so they still have some crunch in them, but be careful to not over grill the tips.
 
2022-07-07 12:04:32 AM  
One of the very few fond childhood memories was pilling into the back of the Dodge and driving out to Kuna and Caldwell and other places from Boise, and harvesting it wild. There were clumps of it in a lot of places , growing by the road where the swales from fields channeled the runoff. I ate myself sick on more than one occasion , just eating it raw. We canned quite a bit every year. I like to pan fry it with bacon , and do it a bit al dente .
One of these days I am going to try cooking it with pancetta and a cream sauce.
 
2022-07-07 12:25:46 AM  
I honestly can't stand the taste of asparagus. Or broccoli. Or Brussel sprouts.They just taste foul to me. And I'm okay with other leafy greens like spinach and kale. Doesn't matter how they're prepared, they're always vomit inducing. Gordon farking Ramsey or Alton Brown could prepare them, and I'd still tell the chef to their face that it tastes like rancid garbage left out in a Death Valley summer for a week.

I'm thinking that there's a common chemical between the three that causes the taste, but I can't figure out what it might be.
 
2022-07-07 12:28:30 AM  
*soft strings playing in the background*

It starts with a thick piece of wood-grilled bread, followed by a smear of something creamy. In this case, it's vegan ricotta.


*record scratch*

It's important to me to have a layering of different flavors and varying temperatures and textures in the same dish. The creamy component in the cheese is an important one-it rounds out the mouthfeel and provides that umami flavor that is normally delivered by cheese. The creaminess here is achieved by pureeing soaked cashews with toasted garlic and shallot, vinegar, mushroom powder, and nutritional yeast."

*nods sagely*
Definitely a hint of oak...
 
2022-07-07 12:31:20 AM  
Had steamed asparagus with olive oil mayo as part of dinner tonight. It's all leftovers from the 4th... grilled ribs, zucchini, potato, onion and smoked turkey leg.

I shall be odiferous in the morrow.
 
2022-07-07 1:20:28 AM  
Brush it with some pork fat while grilling and I'm sold!
 
2022-07-07 1:24:15 AM  
I cuss
You cuss
We all cuss
For asparagus

/old
 
2022-07-07 8:50:07 AM  
scontent-lga3-1.xx.fbcdn.netView Full Size
 
2022-07-07 8:50:54 AM  
Austin Powers Fountain Scene
Youtube i6bVwlB-QtM
 
Ant
2022-07-07 10:10:04 AM  
I just toss it with some oil, salt, and pepper, then just toss it directly on the grill and cook until al dente. It's one of my favorite vegetables.
 
2022-07-07 12:48:05 PM  

Percise1: *soft strings playing in the background*

It starts with a thick piece of wood-grilled bread, followed by a smear of something creamy. In this case, it's vegan ricotta.

*record scratch*

It's important to me to have a layering of different flavors and varying temperatures and textures in the same dish. The creamy component in the cheese is an important one-it rounds out the mouthfeel and provides that umami flavor that is normally delivered by cheese. The creaminess here is achieved by pureeing soaked cashews with toasted garlic and shallot, vinegar, mushroom powder, and nutritional yeast."

*nods sagely*
Definitely a hint of oak...



this actually sounds good. i'd rather have it with real ricotta, mild chevre, or maybe even hummus, but his vegan version sounds fine.

now, where's that really vocal "non-vegan" when you need em?


🤔
 
2022-07-08 8:52:03 AM  

RoyFokker'sGhost: I honestly can't stand the taste of asparagus. Or broccoli. Or Brussel sprouts.They just taste foul to me. And I'm okay with other leafy greens like spinach and kale. Doesn't matter how they're prepared, they're always vomit inducing. Gordon farking Ramsey or Alton Brown could prepare them, and I'd still tell the chef to their face that it tastes like rancid garbage left out in a Death Valley summer for a week.

I'm thinking that there's a common chemical between the three that causes the taste, but I can't figure out what it might be.


Have you tried cilantro?
 
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