Get off my LAWN! "Grumpy Old Farts"

[GwenOnBass]

Salt cod is my favourite fish, and I get along famously with kippers. As a teen I'd salt the cod myself, to the horror (and, no doubt, amusement) of my parents.

I never know how much to trim away with asparagus. The size of my steamer pot usually defines how long to leave them.

Wherever the natural break point is when I snap the stem is the right length for me.

 

[GwenOnBass]

First I ring them, go to the back door, and they will take my temperature before instructing me to wash my hands. This is the admission procedure at my hairdresser's today.

 

[ahc]

On the road in the south in the 70's the keyboard player would seek out Krystals with a vengance. He loved them. He would always order "a couple o' death cheeses and a ptomaine chili". He'd get thrown out of the joint pretty often.

 

[beans-on-toast]

First I ring them, go to the back door, and they will take my temperature before instructing me to wash my hands. This is the admission procedure at my hairdresser's today.

Nobody wants their temperature taken at the back door.

 

[spiritbass]

I never know how much to trim away with asparagus. The size of my steamer pot usually defines how long to leave them.

I learned the secret to this just recently! Grasp the end of the stalk, use your other had to bend it until it snaps, and discard the piece left in your 'grasping hand'. Works perfectly - you won't be trying to chew any fibrous parts.

 

[GwenOnBass]

Nobody wants their temperature taken at the back door.

And everybody knows what those thermometers look like.

 

[GwenOnBass]

I learned the secret to this just recently! Grasp the end of the stalk, use your other had to bend it until it snaps, and discard the piece left in your 'grasping hand'. Works perfectly - you won't be trying to chew any fibrous parts.

Yep, this, never cut asparagus. Snap it where it snaps.

 

[beans-on-toast]

I learned the secret to this just recently! Grasp the end of the stalk, use your other had to bend it until it snaps, and discard the piece left in your 'grasping hand'. Works perfectly - you won't be trying to chew any fibrous parts.

Thanks, I’ll give it a try.

Yep, this, never cut asparagus. Snap it where it snaps.

Yes, snap it at a joint where it naturally breaks. But the fibrous end is too tough. Spiritbass is saying a hand width, then to the next joint is a good measure of where to break it.

 

[Passinwind]

I never know how much to trim away with asparagus. The size of my steamer pot usually defines how long to leave them.

It's really simple: throw the whole damned thing away.

 

[beans-on-toast]

It's really simple: throw the whole damned thing away.

Not a fan of asparagus I take it.

 

[GwenOnBass]

Views on asparagus wee are strong. Just like asparagus wee, apparently.

 

[ahc]

I'm with @Passinwind. That's a vile vegetable. I'd rather eat some of that ptomaine chili.

 

[Polish Thunder]

And everybody knows what those thermometers look like.

Q: What is the difference between an oral thermometer and a rectal thermometer?
A: The taste!

 

[Passinwind]

Not a fan of asparagus I take it.

Is that a Sears vegetable or a real Mexican one?

Call any vegetable, and the chances are good,
That the vegetable will respond to you.

And how are they supposed to keep me regular when I was never that way to begin with?

 

[beans-on-toast]

I understand that being able to detect the asparagus smell in urine is genetic. Some people can smell it, others can’t. But the compounds that create the smell are present in all.

“French novelist Marcel Proust famously wrote that asparagus "transforms my chamber-pot into a flask of perfume." And one British men's club is said to have put up a sign reading, "During the asparagus season, members are requested not to relieve themselves in the hat stand."“

 

[spiritbass]

Thanks, I’ll give it a try.



Yes, snap it at a joint where it naturally breaks. But the fibrous end is too tough. Spiritbass is saying a hand width, then to the next joint is a good measure of where to break it.

I was attempting to explain how to break off the fibrous part. Start with the fingers of both hand fairly close together and bend. If it doesn't break, move your hands a little further up the stalk until you find the snapping point. Is this more clear?

 

[GonePlaid]

It's really simple: throw the whole damned thing away.

 

[GonePlaid]

White Castle to me means I'm on a good drunk.

Breakfast for me today is asparagus. That's it, that's all, I'm having asparagus for breakfast because that's what my body needs now.

I like Krystal, but they use a pre-pressed, square meat(?)patty w/onions that fits inside their dinner roll sized "buns". Comes with mustard only. Ya have to request ketchup. Pre-cut 'cheese' squares are an option. For me it's a "muted" point as there are none anywhere near me(113 miles). Nearest White Castle location is Orlando-in 2021. Long drive, longer wait.

 

[Jeff Scott]

...I spotted a closed White Castle in Elgin that was changed to Fish Castle

They dredge up the fish from the moat?

I like Krystal, but they use a pre-pressed, square meat(?)patty substitute w/onions ....

FIFY

 

[beans-on-toast]

I was attempting to explain how to break off the fibrous part. Start with the fingers of both hand fairly close together and bend. If it doesn't break, move your hands a little further up the stalk until you find the snapping point. Is this more clear?

OK, snapping isn’t really a problem, you can see the knuckles where it breaks. Maximizing the length of the stock while not getting too much of the tough end is my concern. Given the cost, I don’t want to throw out good parts. Fancy restaurants tend to give you just the tips and a little bit of the stock. this ensures that it is all tender.