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post #121 of 135
6/15/10 at 1:58pm
Quote:
Originally Posted by foodguy View Post
amen on the undercooked vegetables. there was a real fashion at one point for something called "crisp-tender." this has been one of my pet peeves for at least 10 years. i think in part that was a reaction to the mushy vegetables of the past, in part perhaps a misunderstanding of Japanese and Chinese vegetable cooking. to me, the worst offense is against carrots. Properly cooked (tender through), they are delicious; undercooked (still crunchy), they taste like parsley ... and not in a good way.
What is your feeling on asparagus? It can get awfully mushy, but it seems that nowadays people want to have it much crunchier than it ought to be. When they are tiny, whatever, but when you have those lovely big asparagus and somebody undercooks them, keeps them crunchy, it is a crime against humanity IMO.
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post #122 of 135
6/15/10 at 2:01pm
I hate crunchy asparagus that taste like I'm biting into a green stem. If I had to choose, I'd get them mushy (but tasty) any day.
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post #123 of 135
6/15/10 at 2:06pm
Thread Starter 
if the spears are tinner than a pencil, I like them a little crunchy myself (but still grilled or blanched). If they're thick, I like them peeled and cooked well.
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post #124 of 135
6/15/10 at 2:14pm
Quote:
Originally Posted by iammatt View Post
What is your feeling on asparagus? It can get awfully mushy, but it seems that nowadays people want to have it much crunchier than it ought to be. When they are tiny, whatever, but when you have those lovely big asparagus and somebody undercooks them, keeps them crunchy, it is a crime against humanity IMO.

Quote:
Originally Posted by gomestar View Post
if the spears are tinner than a pencil, I like them a little crunchy myself (but still grilled or blanched). If they're thick, I like them peeled and cooked well.

what they said. we have a few iconic foods in our house ... things that really signify the season ... Oysters in the fall, Dungeness crab in the winter and the first big fat spears of asparagus in the spring. these must be peeled fairly deeply (the peel is much more fibrous than skinny spears), and they should be thoroughly cooked, just to the point beyond which it will change color. the texture is like mousse and the flavor is unbelievable.
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post #125 of 135
6/15/10 at 2:14pm
Quote:
Originally Posted by gomestar View Post
if the spears are tinner than a pencil, I like them a little crunchy myself (but still grilled or blanched). If they're thick, I like them peeled and cooked well.

Peeling. There's another thing that was /boggle to me. Peeling broc stalks? No, you just simmer those huge stalks for five hours, don't you?

The whole concept of veggies being tasty is still something that amazes me.
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post #126 of 135
6/15/10 at 2:21pm
Thread Starter 
Quote:
Originally Posted by foodguy View Post
what they said. we have a few iconic foods in our house ... things that really signify the season ... Oysters in the fall, Dungeness crab in the winter and the first big fat spears of asparagus in the spring. these must be peeled fairly deeply (the peel is much more fibrous than skinny spears), and they should be thoroughly cooked, just to the point beyond which it will change color. the texture is like mousse and the flavor is unbelievable.

didn't you have a video once that had ridiculous asparagus spears? They were like rolling pins, I rarely see that stuff out east.
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post #127 of 135
6/15/10 at 2:29pm
Quote:
Originally Posted by gomestar View Post
didn't you have a video once that had ridiculous asparagus spears? They were like rolling pins, I rarely see that stuff out east.
We get those every day during the spring at the markets. Some are about thumb size. Personally, I don't love the thin ones unless they are wild asparagus, but I have only eaten those in Paris at fancy restaurants.
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post #128 of 135
6/15/10 at 2:32pm
I like the thin white ones with a simple vinaigrette or a mousseline. Basic "café du coin" comfort food for me. Same with poireau vinaigrette. People don't really eat cold leek in the US, do they?
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post #129 of 135
6/15/10 at 2:34pm
yeah, they're pretty thick ... as matt says, about as big around as your thumb. i like the skinny asparagus, too (and not just wild in parisian restaurants). i use those in omelettes, frittatas, risottos ... just add them at the last minute and they still have a slight bit of crunch.
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post #130 of 135
6/15/10 at 2:35pm
Thread Starter 
Quote:
Originally Posted by iammatt View Post
We get those every day during the spring at the markets. Some are about thumb size. Personally, I don't love the thin ones unless they are wild asparagus, but I have only eaten those in Paris at fancy restaurants.

perhaps east coast/west coast thing. Thumb sized would be on the big size here, I have small fingers and index sized is what I get most from my farmer.
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post #131 of 135
6/15/10 at 2:43pm
thumb-size is definitely on the big size here, too. maybe it's different in the bay area ... spoiled babies ... but i have to really search out those fat asparagus, in fact, there's only one farmers market vendor who has them regularly.
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post #132 of 135
6/15/10 at 8:35pm
Almost any vegetable has the potential to be cooked several different ways. Never liked potatoes to be too toothsome. Never got the whole uncooked mushroom thing...

Asparagus is probably my favorite vegetable.
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post #133 of 135
6/15/10 at 10:00pm
Quote:
Originally Posted by kwilkinson View Post
^Your buddy in Yountville does turned veg all the time. As does my old buddy in Healdsburg.

That said, I still don't like it that well as a technique. Seems like a waste of time to me, and it doesn't make the food look or cook any better.
I made this for you, Kyle. First time in like 15 years. Kind of sucks, IMO, and I hate this technique.

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post #134 of 135
6/16/10 at 12:43am
Quote:
Originally Posted by iammatt View Post
I made this for you, Kyle. First time in like 15 years. Kind of sucks, IMO, and I hate this technique.


It's...ummm, beautiful buddy. Thanks for taking the time to do that.
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post #135 of 135
6/16/10 at 10:15am
Bumping this thread, as I had woefully undercooked cauliflower out at a restaurant last night.
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