Text 5490, 146 rader
Skriven 2011-01-03 07:13:00 av Dave Drum (49165.cooking)
   Kommentar till text 5461 av RUTH HANSCHKA (1:123/140)
Ärende: Shopping
================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  RH> Most likely.  I just saw something really weird yesterday.  I was
 ->  RH> in the local Whole Foods and found white asparagus going for less
 ->  RH> than the green. It might be that the green was organic, but it still
 ->  RH> seemed strange.
 ->
 -> I sort of wish we had a Whole Food around here. And a Costco or BJ's.
 -> But, no such luck.

 RH> Then again, you don't have the Whole Foods prices either.  If you have
 RH> Wally World, you probably have a Sam's ... not that it's any help.

It's not. Since shopping is a matter of choices I choose NOT to patronise Wally
World or Sam's Club. I used to be a member of Sam's and shopped once in a great
while at Wal-Mart. But, then, Sam Walton died and the avaricious
money-above-all-else bean sorters came in and took over. So, I refuse to give
them one cent of my money toward their already bloated bottom line.
 
 ->  -> Is it just the purple tinged buds? Or is it actually purple?

 ->  RH> It's purple pretty much all the way up/down.

 -> Go to the dreaded Wiki article and you will see what I mean about
 -> regular asparagus looking purple.

 -> en.wikipedia.org/wiki/Asparagus

 RH> I thought the purple tips as shown were standard.  I've never seen 'gus
 RH> without it.  The variant I was thinking of is pretty much entirely
 RH> purple. Here's a Daily Mail article about the Kiwi variant:
 RH> http://www.dailymail.co.uk/news/article-450796/Introducing-latest-superf
 RH> ood--Purple-asparagus.html

Some asparagus is more purple than other. I think it may depend on the age of
the root bed and the chemicals in the soil. The last asparagus bed I had (11
years ago at Planet Zarkon) produced shoots that had barely a hint of purple,
even on the buds. And the sprue shoots (the little skinny, tender growth) that
can be eaten out of hand were just straight asparagus green. But, that bed was
only five years old when I left Zarkon for my current digs.
 
 RH> And one from a food blog that includes a recipe:
 RH> http://www.fivestarfoodie.com/2009/06/tempura-fried-purple-asparagus.html

 ->  RH> I've never tried growing it, although I think my grandmother had a
 ->  RH> clump.

 -> Given your physical difficulties I'd say you have little hope of raising
 -> it yourself - although, once started it pretty much takes care of itself.

 RH> You're probably right. I could manage a container or barrel garden if
 RH> someone else moved the dirt, but that's a pipe dream most likely.

 -> The hard part is that the crowns (roots) need to be buried 18 to 24
 -> inches deep. And I somehow can't see you doing that. Me, either,
 -> these days unless I have something sturdy to push up from.   Bv(=

 RH> It's not likely.  I can't move heavy stuff without hurting, and
 RH> possibly doing real damage, so it's pretty well out.

 -> BTW: Purple asparagus has more sugar and less fiber than other varieties.
 -> It cooks as fast as green asparagus, but to keep it purple, lemon juice
 -> or vinegar must be added while boiling.

 RH> That's what the Daily Mail article said.  I guess they were right.

 RH> Tempura Fried Purple Asparagus with Wasabi-Tarragon Mayo

I like asparagus, I like wasabi, and I like tempura. But, somehow, I don't
think I'd care for wasabi and asparagus together. Thanks anyway.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Linguine w/Asparagus & Parma Ham 
 Categories: Vegetables, Pork, Pasta, Chilies
      Yield: 6 servings

     20    Green asparagus spears
      8 sl Parma ham, prosciutto or
           - Serrano ham *
      2 cl Garlic; fine chopped
    1/2    Red chile; sliced in rings; 
           - or the whole chile
      5 tb Olive oil
     11 oz Linguine or spaghetti
           Salt & pepper

  * Prosciutto (pro-SHOO-toe) is the Italian word for ham,
  used in English to refer to dry-cured ham (prosciutto
  crudo). A regular cured ham-what Americans refer to as
  "ham", in Italian is prosciutto cotto, cooked ham.

  Parma ham is prosciutto produced in the Parma Protected
  Designation of Origin area. 

  Serrano ham, or jamón serrano (serrano means sierra or
  mountain) is a dry-cured Spanish ham, similar to prosciutto: 
  both are covered with salt and then hung to dry. 

  Since prosciutto is cured for 2 years and serrano for just 6
  to 18 months, prosciutto is generally a drier product.

  DIRECTIONS

  Peel the asparagus if necessary, then boil gently in a large
  pot salted water until al dente. Don’t overcook: The
  asparagus will continue to cook a bit when removed from the
  water and will be heated further in the last step, below.
  Remove and slice diagonally.

  Boil the pasta in salted water, but remove 2 minutes before
  the end of the standard cooking time.

  Place the garlic, chile and olive oil in a frying pan, and
  heat gently over a low flame until the garlic has browned.
  Add the ham and the sliced asparagus, and heat gently.

  Add about 3 tablespoons of the pasta boiling water to the
  oil in the pan, stir in the cooked pasta and season to taste
  with salt and pepper. Serve immediately.

  NOTE & TIP

  Adding the pasta boiling water at step 4 provides a mellow
  saltiness, increasing the flavor and improving the texture
  of the pasta. It is a good idea to add some cooking liquid
  to pasta dishes that do not have much sauce: It prevents the
  dish from being too dry.

  Recipe courtesy of Umami Information Center, UmamiInfo.com.

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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