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What did you eat last night for dinner? - Page 1202

post #18016 of 25355
Very similar, then.

http://www.lhotellerie-restauration.fr/lhotellerie/Recettes/Chefs/Alleno/Grosses_asperges_vertes_du_Midi.htm

foo.gif
post #18017 of 25355

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. foo.gif
post #18018 of 25355
Quote:
Originally Posted by itsstillmatt View Post

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

Could have fooled me. foo.gif
post #18019 of 25355
Quote:
Originally Posted by itsstillmatt View Post


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 View Post

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 25355
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 25355
Quote:
Originally Posted by itsstillmatt View Post

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. foo.gif

You're soooo modernist.
post #18022 of 25355
Quote:
Originally Posted by fritzl View Post

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.
post #18023 of 25355
Quote:
Originally Posted by ehkay View Post

Not really sure what you mean by destroy the structure.

no need to worry...
post #18024 of 25355
I'm going to lose sleep over it. Going to the pharmacy now to get some xanax.
post #18025 of 25355
7034640309_51051f888d_b.jpg
post #18026 of 25355
Fuck, man. Come on.
post #18027 of 25355
Quote:
Originally Posted by Yo-han View Post

7034640309_51051f888d_b.jpg

fistbump.gif

thinking about it i havent had one in years
post #18028 of 25355
263

263
post #18029 of 25355
You must work on saucing your plates.
post #18030 of 25355
Tell me about it, please. Sauce on the plate, then product on top?
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