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post #18016 of 23134

4/2/12 at 8:57am

mgm9128

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post #18017 of 23134

4/2/12 at 9:02am

itsstillmatt
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Quote:

Originally Posted by mgm9128

Indeed. Combining ham, asparagus and parmesan isn't ground breaking stuff, though, so I imagine there are many like it. Anyway, it is a great combo.

post #18018 of 23134

4/2/12 at 9:05am

mgm9128

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Quote:

Originally Posted by itsstillmatt

Indeed. Combining ham, asparagus and parmesan isn't ground breaking stuff, though, so I imagine there are many like it.

Could have fooled me.

post #18019 of 23134

4/2/12 at 9:05am

fritzl

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Quote:

Originally Posted by itsstillmatt

Well, it looks better and the texture is a bit better.

i know, you are a cutting artist. i've never been. i can appreciate it, though. imo asparagus is not suited for it.

Quote:

Originally Posted by itsstillmatt

Even if white is worse, green asparagus skin is fibrous, so if you don't like that... Anyway, I do it because that is how I was taught, which is the answer to almost every question like that.

white is totally different.

imo, it depends on the quality. i live close to a famous aspargus plantation. actually, i prefer the green raw. well, i was taught it the other way - not to peel it. it's a waste and you destroy the structure. especially when you cook it.

btw, two hours cooking is a bit rich for my blood, anyway.

post #18020 of 23134

4/2/12 at 9:23am

Manton
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I've wanted to make Navarin two weeks in a row and the ingrate I live with has turned up her nose.
Yesterday I did the duck dish in J-G At Home and it is delicious. That book is very good.

post #18021 of 23134

4/2/12 at 9:36am

ehkay

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Quote:

Originally Posted by itsstillmatt

Indeed. Combining ham, asparagus and parmesan isn't ground breaking stuff, though, so I imagine there are many like it. Anyway, it is a great combo.

You're soooo modernist.

post #18022 of 23134

4/2/12 at 9:53am

ehkay

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Quote:

Originally Posted by fritzl

i know, you are a cutting artist. i've never been. i can appreciate it, though. imo asparagus is not suited for it.
white is totally different.
imo, it depends on the quality. i live close to a famous aspargus plantation. actually, i prefer the green raw. well, i was taught it the other way - not to peel it. it's a waste and you destroy the structure. especially when you cook it.
btw, two hours cooking is a bit rich for my blood, anyway.

Not really sure what you mean by destroy the structure. The only time I could really see the skin being necessary for "structure" is if you boil it to a disgusting mush like a british housewife and need something stringy and fibrous to hold together the inside.