Comments on: Why You Shouldn’t Snap the Ends Off Asparagus and Why You Should Overcook It | What’s Eating Dan?

By: Jason Fallon

Jason Fallon — Fri, 06 Jan 2023 01:30:22 +0000

Excellent.

By: Ross Cunningham

Ross Cunningham — Fri, 06 Jan 2023 01:30:22 +0000

Was a snaped asparagus guy. But I am sold on better utilization. Rock on!

By: Ahna Ahna

Ahna Ahna — Fri, 06 Jan 2023 01:30:22 +0000

I’m preparing asparagus….tonight!!!!

By: Elicia Reynolds

Elicia Reynolds — Fri, 06 Jan 2023 01:30:22 +0000

I never thought of peeling them. Braised asparagus sound delicious! I would always either steam or sautee them, but I am going to try asparagus in my salad for lunch tomorrow.

By: Neen

Neen — Fri, 06 Jan 2023 01:30:22 +0000

👌🏾👌🏾👌🏾👌🏾👌🏾

By: Some Guy

Some Guy — Fri, 06 Jan 2023 01:30:22 +0000

As someone who's grown up in a province with ubiquitous access to world-class lobster, I genuinely don't understand how it made it to your short-list of "so delicious you just cook it in water". Lobster is incredibly mild, not super flavourful, and obnoxiously fiddly to eat. It basically tastes like 'generic crustacean'. If you're not condensing that flavour into a bisque or something, I would say it is, at best, meh. It's not objectionable, but it's also not special.
When my grandfather was growing up his family had to bury the shells in the back yard lest anyone see them in their garbage and label them dirt-poor peasants with no better options. There are still laws on the books in the US that state a maximum number of lobster meals you can serve to penitentiary inmates. It's objectively not a very good food. I don't think I can name a single person whom I know personally that actually likes lobster. Most people around here will say something along the lines of "I'll eat it if it's presented, but I wouldn't go out of my way for it". I genuinely think the only reason so many people profess to adoring it these days is just that it costs a stupid amount. (I can get it for 5$/lb live, and, again, my province produces supposedly world-class lobster. I've seen it for sale for 40$/lb or more in coastal US areas. That's nuts.) Before the advent of canning, railroads, and clever marketing, nobody wanted lobster. It took all of those things to present it as a luxury good worthy of consideration.

By: Alan Reynoldson

Alan Reynoldson — Fri, 06 Jan 2023 01:30:22 +0000

None of the above! I cut off the bottom and fry in bacon drippings or olive oil and butter. I store them in the refrigerator in a tall canister with water about 1-2 inches deep. It will keep for up to 10 days.

By: Dixie Mae

Dixie Mae — Fri, 06 Jan 2023 01:30:22 +0000

I don’t produce the smell

By: CR Rains

CR Rains — Fri, 06 Jan 2023 01:30:22 +0000

With a sharp chef's knife start cutting about 3/4" from base (certainly above any white stalk)…cut every 3/8" on a 45 degree to the vertical stalk until you sense the softer portion …rinse with hot water to cleanse…steam with asparagus vertical in a big blue enamel camping coffee pot with only 1/2" or less of water in the bottom usually 3-4 mins…because you cut on a 45 , the base has more surface area to "hydrate"…if the asparagus bends…you overcooked…lay in a glass dish and slop on lots of butter and coarse sea salt (Himalayan) …various flavored balsamic vinegar can add or detract according to your taste

By: Pete Skyrunner

Pete Skyrunner — Fri, 06 Jan 2023 01:30:22 +0000

How would you know if you make and can't smell (Ms)? If you can't smell it you can't tell if you're making it or not.🤣