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Pastimes : Let's Talk About Our Feelings!!! -- Ignore unavailable to you. Want to Upgrade?

To: Janice Shell who wrote (20702)	4/21/1998 8:14:00 PM
From: jhild	Respond to of 108807

Oh, wastrel I. Here I've been cutting their feet off altogether.

To: Janice Shell who wrote (20702)	4/21/1998 9:40:00 PM
From: AugustWest	Read Replies (1) \| Respond to of 108807

>>ALL asparagus requires peeling at the foot, if it is to cook evenly. cook them? wow, imagine if we could actually make it back to the kitchen with them<g> Another favorite that rarely makes it to the house is kohlrabi. just peal-n-eat.

To: Janice Shell who wrote (20702)	4/22/1998 3:07:00 PM
From: Grainne	Read Replies (2) \| Respond to of 108807

I was taught to prepare asparagus for cooking by holding both ends and bending it, and letting each stalk snap naturally, and then cooking only the upper portion and throwing the rest away. Is that because asparagus is so abundant here that we are not salvaging perfectly edible parts of it by peeling? Now that I think of it, if the asparagus is still alive that seems more merciful than carving up its lower body or chopping off its feet, really. Does everyone already know that Egyptians were eating wild asparagus no bigger than a child's forefinger before the second pyramid was constructed at Gizeh, but that the delicate stalks firmly resisted all efforts at cultivation along the Nile? It took Roman ingenuity to perform that agrarian miracle several centuries later. Or that asparagus is one of a select bunch of garden greens that man has always seemed to invest with aphrodisiac powers? In nineteenth century France, for instance, convention decreed that a bridegroom's prenuptial dinner contain at least three courses of warm asparagus . . .