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What did you eat last night for dinner? - Page 1199

post #17971 of 25835
Quote:
Originally Posted by ehkay View Post

It's a joke about the title of Passard's book. The recipe's not actually in it though, I just saw a description of the dish and decided to make it.
Ed--
It's really simple.
Set the oven to 200-250.
Trim the asparagus, put them in a pan with enough butter (I added a bit of water too) to cover them by half or so, a chopped up lemongrass stalk, the skin/zest of a lime, and maybe a small piece of ginger.
Let it cook for 2 hours, basting, turning every once and a while. With thirty minutes left, add about a tablespoon of soy sauce, and a few lime wedges.
To finish add fresh lime juice to the cooking butter and spoon it over top.

thanks, stupid question, the asparagus is peeled from the head down?
post #17972 of 25835
Quote:
Originally Posted by impolyt_one View Post

I ate at Pho 79 yesterday, was as good as I remember it being. I might have to go back to Little Saigon and try another place today.
What should I eat for dinner in LA tonight? I want to show my wife that not all food over here is crappy. redface.gif

back so soon? go to mozza if they have a table. or maybe Tavern
post #17973 of 25835
You don't need to. Really it depends on how thick they are. Only trees need to be peeled head to toe. In all cases, snap off the woody ends and discard and then peel at least the bottom 3rd or, more the bigger they are.
post #17974 of 25835
Quote:
Originally Posted by edmorel View Post

thanks, stupid question, the asparagus is peeled from the head down?
Quote:
Originally Posted by Manton View Post

You don't need to. Really it depends on how thick they are. Only trees need to be peeled head to toe. In all cases, snap off the woody ends and discard and then peel at least the bottom 3rd or, more the bigger they are.

Basically correct. I trimmed them how I did mainly for looks, you can just quickly use a vegetable peeler. No matter what I'd make sure to remove the triangular leaves.

For this recipe you'll want to have pretty fat asparagus. Whole Foods in the city carries some from "Mister Spear" that are really nice.
post #17975 of 25835
nobody here enjoys brussels sprouts ?
post #17976 of 25835
Quote:
Originally Posted by the shah View Post

nobody here enjoys brussels sprouts ?

I am a known lover of them.
post #17977 of 25835
Wish I could see some nice work done with them, maybe I should goback through the thread...

Used to have them in Bruxelles with a mayo+ketchup dip, socialist street food you see
post #17978 of 25835
I think MM made a nice dish with 3-4 brussels sprout leaves.
post #17979 of 25835
Quote:
Originally Posted by ehkay View Post

263

Needs to look more like this:
img_2980.jpg?pictureId=714242&asGalleryImage=true
post #17980 of 25835
Boo your straight tip ones. I sorted through like 12 bunches and ended up with like 3 kind of straight spears.
post #17981 of 25835
Columbus Circle must get factory seconds.
post #17982 of 25835
Probably. Mr. Spear should grow them in plastic tubes like Robert Blanc, so that all of them are straight.

What are the white tubes? Bone marrow custard?
post #17983 of 25835
263

Tangerine Flavors, Pistachio, Black Olive-Prune Condiment
post #17984 of 25835
Quote:
Originally Posted by ehkay View Post

Probably. Mr. Spear should grow them in plastic tubes like Robert Blanc, so that all of them are straight.

I sleep like this.

I also bought some really beautiful asparagus today.
post #17985 of 25835
Meh.

263
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