On 12/20/2020 9:37 AM, Sqwertz wrote:
> On Sat, 19 Dec 2020 23:18:32 -0500, Alex wrote:
>
>> Sqwertz wrote:
>>> Stuffed peppers.
>>>
>>> https://i.postimg.cc/RVzVhLXj/Stuffed-Peppers.jpg
>>>
>>> -sw
>>
>> Sargento?
>
> Sargento doesn't make Oaxaca cheese, only white people cheeses.
>
> -sw
>
LOL Not that there's anything wrong with Sargento but yeah, I've never
seen Oaxaca cheese with a Sargento label.

Looks good, Steve.

Jill

On Sunday, December 20, 2020 at 10:57:11 AM UTC-5, wrote:
> On 12/20/2020 9:25 AM, Sheldon Martin wrote:
> > On Sat, 19 Dec 2020 20:19:21 -0500, Ed Pawlowski > wrote:
> >
> >> On 12/19/2020 7:15 PM, jmcquown wrote:
> >>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
> >>> parsley-ed potatoes and steamed from frozen baby peas.
> >>>
> >>> I season the steak well with flaked salt, a sprinkling of ground black
> >>> pepper and garlic powder a couple of days before I cook it. I keep it
> >>> well wrapped in the fridge, then let it come to nearly room temp before
> >>> cooking it in a small, hot cast iron skillet. Hot to sear each side
> >>> then turn down the heat and cook to medium rare. Chuckeye steaks are
> >>> very tender and taste really good. Yum!
> >>>
> >>> Jill
> >>
> >> Have to try them. Chuck has plenty of flavor.
> >
> > Chuck steak is my favorite for grilling, just not more than medium
> > rare or it gets tough... a 1" thick chuck steak on the bone is also
> > very good marinated. People have discovered how good it is so the
> > price has gone up... chuck steak tastes how steak is supposed to
> > taste.
> >
> Chuck EYE steaks are closer to ribeye but at about half the price. (You
> might know them as a Delmonico cut.)

Around here, Delmonico is just a boneless ribeye.

Cindy Hamilton

On Sun, 20 Dec 2020 10:45:58 -0500, Dave Smith
> wrote:

>On 2020-12-20 10:40 a.m., jmcquown wrote:
>> On 12/20/2020 10:23 AM, Dave Smith wrote:
> discount price on the entree.
>>>
>>> A few years ago there were a few local grocery stores that carried
>>> white asparagus, but I have not seen it in years.
>>>
>> I haven't seen *fresh* white asparagus in a couple of decades.* If
>> you're so inclined, you can probably find jarred white asparagus.
>
>I thought that asparagus was one of the worst vegetables to eat from a
>can or jar.

I like canned asparagus cold, as a snack.

On Sun, 20 Dec 2020 10:23:52 -0500, Dave Smith
> wrote:

>On 2020-12-19 11:49 p.m., Graham wrote:
>
>>>> You mention asparagus frequently. I cannot find anything but skinny
>>>> pencil thin asparagus and it's very disappointing.
>>>
>>> And I bet few RFC'ers have had fresh white asparagus.
>>
>> I have, topped with slices of foie gras, in Strasbourg 4 years ago.
>>
>
>
>I have had it too. I took a few trips to Europe in early May and a lot
>of restaurants had asparagus specials, usually white. I did not notice
>much difference in the taste. There was no more difference in the taste
>between white and black than I notice in asparagus from different
>sources and at different times.
>
>I was amazed at the serving sizes in Germany. Ordering an asparagus
>special meant getting a huge serving of it, about a pound, and then a
>discount price on the entree.
>
>
>A few years ago there were a few local grocery stores that carried white
>asparagus, but I have not seen it in years.

Higher end stupidmarkets sell white asparagus, to me they taste the
same as green ones, not worth the higher cost... the only difference
is in the color, the white ones are grown without light, typically in
caves/barns.

On Sun, 20 Dec 2020 10:43:57 -0500, jmcquown >
wrote:

>On 12/20/2020 12:25 AM, songbird wrote:
>> Master Bruce wrote:
>> ...
>>> And I bet few RFC'ers have had fresh white asparagus.
>>
>> it is just asparagus that hasn't seen the light yet.
>> nothing to get all excited about IMO.
>>
>>
>> songbird
>>
>Yep, that's about it. It hasn't been exposed to sun so it doesn't
>develop chlorophyll. He likes to pretend we're all rubes who have never
>heard of, much less eaten such a thing. I used to buy it at a vegetable
>market when I lived in west Tennessee.
>
>Jill

They are sold at specialty grocery stores all over NYC, not worth the
specialty price.

On Sunday, December 20, 2020 at 10:08:14 AM UTC-6, Cindy Hamilton wrote:
> On Sunday, December 20, 2020 at 10:57:11 AM UTC-5, wrote:
> > On 12/20/2020 9:25 AM, Sheldon Martin wrote:
> > > On Sat, 19 Dec 2020 20:19:21 -0500, Ed Pawlowski > wrote:
> > >
> > >> On 12/19/2020 7:15 PM, jmcquown wrote:
> > >>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
> > >>> parsley-ed potatoes and steamed from frozen baby peas.
> > >>>
> > >>> I season the steak well with flaked salt, a sprinkling of ground black
> > >>> pepper and garlic powder a couple of days before I cook it. I keep it
> > >>> well wrapped in the fridge, then let it come to nearly room temp before
> > >>> cooking it in a small, hot cast iron skillet. Hot to sear each side
> > >>> then turn down the heat and cook to medium rare. Chuckeye steaks are
> > >>> very tender and taste really good. Yum!
> > >>>
> > >>> Jill
> > >>
> > >> Have to try them. Chuck has plenty of flavor.
> > >
> > > Chuck steak is my favorite for grilling, just not more than medium
> > > rare or it gets tough... a 1" thick chuck steak on the bone is also
> > > very good marinated. People have discovered how good it is so the
> > > price has gone up... chuck steak tastes how steak is supposed to
> > > taste.
> > >
> > Chuck EYE steaks are closer to ribeye but at about half the price. (You
> > might know them as a Delmonico cut.)
> Around here, Delmonico is just a boneless ribeye.

You are correct, but if there's no official USDA definition, they could call
anything a Delmonico. Chuck eye steaks *do* taste good, but they're
nowhere near as tender as a ribeye.
>
> Cindy Hamilton

--Bryan

On Sunday, December 20, 2020 at 8:42:53 AM UTC-6, Gary wrote:
>
> wrote:
>
> > I just finished dinner about 10-15 minutes ago. I had a large, thick hamburger
> > patty wrapped in aluminum foil with diced potatoes and diced onion thrown
> > on top. Seasoning was a bit of Morton's Nature's Seasoning, a couple big shakes
> > of a Mrs. Dash knock-off garlic and herb seasoning, too. Finished with a large pat
> > of butter, wrapped in two sheets of foil, and baked for about 45 minutes at 400°.
> >
> > YUM! And I'm stuffed.
>
> That sounds mighty good, Joan.
>
It was!

"dsi1" wrote in message
...

On Saturday, December 19, 2020 at 4:35:50 PM UTC-10, Dave Smith wrote:
> On 2020-12-19 9:00 p.m., jmcquown wrote:
> > On 12/19/2020 7:27 PM, Dave Smith wrote:
> >> On 2020-12-19 7:15 p.m., jmcquown wrote:
> >>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
> >>> parsley-ed potatoes and steamed from frozen baby peas.
> >>>
> >>> I season the steak well with flaked salt, a sprinkling of ground
> >>> black pepper and garlic powder a couple of days before I cook it. I
> >>> keep it well wrapped in the fridge, then let it come to nearly room
> >>> temp before cooking it in a small, hot cast iron skillet. Hot to
> >>> sear each side then turn down the heat and cook to medium rare.
> >>> Chuckeye steaks are very tender and taste really good. Yum!
> >>
> >>
> >> We had stir fried asparagus and shrimp pasta with lots of garlic.
> >
> > You mention asparagus frequently. I cannot find anything but skinny
> > pencil thin asparagus and it's very disappointing.
> >
> This dish actually works well with the thin asparagus. I don't remember
> where I first read this recipe but I added the red pepper and shrimp. It
> is also very good with just the asparagus.
>
>
> -start cooking some pasta.... spaghetti or spagettini
>
>
> - snap the woody ends off asparagus and chop into 1-2" pieces
> - chop garlic ..... at least one clove per serving.
> - chop about 1/2 red pepper per serving.
> -peel large shrimp(15-20 count) and season with coarsely ground pepper
> - Heat some olive oil in a pan
> - add a pinch of dried chili flakes
> - toss in the garlic and the red pepper, stir it around and add the
> asparagus, stirring for about a minute and add the shrimp.
>
> when the shrimp is pink and starting to curl toss in the cooked pasta
> and toss it around with the other goodies, Serve it up and sprinkle with
> a little freshly ground Parmensan.
>
> It's basically just pasta aoili with the addition of the asparagus, red
> pepper and shrimp.
My daughter had taro pasta with coconut cream and shrimp. It's purple
noodles! I had some lemongrass chicken and shrimp.
https://adelascountryeatery.com/menu/

===

Gosh! We haven't eaten out for years? We have never been interested
but seeing that!!!

I think we would be very tempted)

On 12/20/2020 10:45 AM, Dave Smith wrote:
> On 2020-12-20 10:40 a.m., jmcquown wrote:
>> On 12/20/2020 10:23 AM, Dave Smith wrote:
> Â*discount price on the entree.
>>>
>>> A few years ago there were a few local grocery stores that carried
>>> white asparagus, but I have not seen it in years.
>>>
>> I haven't seen *fresh* white asparagus in a couple of decades.Â* If
>> you're so inclined, you can probably find jarred white asparagus.
>>
>>
>
> I thought that asparagus was one of the worst vegetables to eat from a
> can or jar.

It probably is. My middle brother thought he hated asparagus for years.
All we ever got while growing up in terms of asparagus was canned. I
introduced him to fresh asparagus when he was in his 20's and he said
OMG, I had no idea asparagus could taste this good! Yes, fresh makes
the difference. Still, I haven't seen any fresh white asparagus in any
markets around here. Merely offering the suggestion because I *have*
seen white asparagus in jars at the supermarket. I haven't bought any.
White asparagus is no big deal.

Jill

On 12/20/2020 11:15 AM, Sheldon Martin wrote:
> On Sun, 20 Dec 2020 10:43:57 -0500, jmcquown >
> wrote:
>
>> On 12/20/2020 12:25 AM, songbird wrote:
>>> Master Bruce wrote:
>>> ...
>>>> And I bet few RFC'ers have had fresh white asparagus.
>>>
>>> it is just asparagus that hasn't seen the light yet.
>>> nothing to get all excited about IMO.
>>>
>>>
>>> songbird
>>>
>> Yep, that's about it. It hasn't been exposed to sun so it doesn't
>> develop chlorophyll. He likes to pretend we're all rubes who have never
>> heard of, much less eaten such a thing. I used to buy it at a vegetable
>> market when I lived in west Tennessee.
>>
>> Jill
>
> They are sold at specialty grocery stores all over NYC, not worth the
> specialty price.
>
I haven't seen any white asparagus at the local grocery stores. Nor at
the produce stands. Then again, since it doesn't taste any different
from other asparagus I don't go out of my way to look for it.

Jill

On Sun, 20 Dec 2020 11:59:10 -0500, jmcquown wrote:

> On 12/20/2020 11:15 AM, Sheldon Martin wrote:
>> On Sun, 20 Dec 2020 10:43:57 -0500, jmcquown >
>> wrote:
>>
>>> On 12/20/2020 12:25 AM, songbird wrote:
>>>> Master Bruce wrote:
>>>> ...
>>>>> And I bet few RFC'ers have had fresh white asparagus.
>>>>
>>>> it is just asparagus that hasn't seen the light yet.
>>>> nothing to get all excited about IMO.
>>>>
>>>>
>>>> songbird
>>>>
>>> Yep, that's about it. It hasn't been exposed to sun so it doesn't
>>> develop chlorophyll. He likes to pretend we're all rubes who have never
>>> heard of, much less eaten such a thing. I used to buy it at a vegetable
>>> market when I lived in west Tennessee.
>>>
>>> Jill
>>
>> They are sold at specialty grocery stores all over NYC, not worth the
>> specialty price.
>>
> I haven't seen any white asparagus at the local grocery stores. Nor at
> the produce stands. Then again, since it doesn't taste any different
> from other asparagus I don't go out of my way to look for it.
>
> Jill

It it were available and I was having a dinner party, I'd buy it for the
"Ooooh" value:-)

Sheldon Martin wrote:
> On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
> wrote:
>
>> On 12/19/2020 7:27 PM, Dave Smith wrote:
>>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>>
>>>> I season the steak well with flaked salt, a sprinkling of ground black
>>>> pepper and garlic powder a couple of days before I cook it.* I keep it
>>>> well wrapped in the fridge, then let it come to nearly room temp
>>>> before cooking it in a small, hot cast iron skillet.* Hot to sear each
>>>> side then turn down the heat and cook to medium rare.* Chuckeye steaks
>>>> are very tender and taste really good.* Yum!
>>>
>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>
>> You mention asparagus frequently. I cannot find anything but skinny
>> pencil thin asparagus and it's very disappointing.
>>
>> Jill
>
> Dave lives in a colder climate so asparagus grows more slowly and they
> become thicker. Asparagus grows quick and thin in warmer climates.
>

Just like titties, right Popeye?

On Sun, 20 Dec 2020 10:23:52 -0500, Dave Smith
> wrote:

>On 2020-12-19 11:49 p.m., Graham wrote:
>
>>>> You mention asparagus frequently. I cannot find anything but skinny
>>>> pencil thin asparagus and it's very disappointing.
>>>
>>> And I bet few RFC'ers have had fresh white asparagus.
>>
>> I have, topped with slices of foie gras, in Strasbourg 4 years ago.
>>
>
>
>I have had it too. I took a few trips to Europe in early May and a lot
>of restaurants had asparagus specials, usually white. I did not notice
>much difference in the taste. There was no more difference in the taste
>between white and black than I notice in asparagus from different
>sources and at different times.

Amazing, they're different beasts altogether. Different flavour and
different texture. Therefore, differently prepared as well. There are
even dedicated white asparagus pans (waps).

Maybe y'all are white asparagus barbarians (wabs) because you're so
rarely exposed to it.

On Sun, 20 Dec 2020 10:45:58 -0500, Dave Smith
> wrote:

>On 2020-12-20 10:40 a.m., jmcquown wrote:
>> On 12/20/2020 10:23 AM, Dave Smith wrote:
> discount price on the entree.
>>>
>>> A few years ago there were a few local grocery stores that carried
>>> white asparagus, but I have not seen it in years.
>>>
>> I haven't seen *fresh* white asparagus in a couple of decades.Â* If
>> you're so inclined, you can probably find jarred white asparagus.
>>
>>
>
>I thought that asparagus was one of the worst vegetables to eat from a
>can or jar.

I think so too.

On Sun, 20 Dec 2020 10:43:57 -0500, jmcquown >
wrote:

>On 12/20/2020 12:25 AM, songbird wrote:
>> Master Bruce wrote:
>> ...
>>> And I bet few RFC'ers have had fresh white asparagus.
>>
>> it is just asparagus that hasn't seen the light yet.
>> nothing to get all excited about IMO.
>>
>>
>> songbird
>>
>Yep, that's about it. It hasn't been exposed to sun so it doesn't
>develop chlorophyll. He likes to pretend we're all rubes who have never
>heard of, much less eaten such a thing. I used to buy it at a vegetable
>market when I lived in west Tennessee.

I only started to think you were rubes when y'all started saying it
tasted the same as green asparagus.

On Sun, 20 Dec 2020 04:18:41 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, December 19, 2020 at 9:19:40 PM UTC-5, Master Bruce wrote:
>> On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
>> wrote:
>> >On 12/19/2020 7:27 PM, Dave Smith wrote:
>> >> On 2020-12-19 7:15 p.m., jmcquown wrote:
>> >>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>> >>> parsley-ed potatoes and steamed from frozen baby peas.
>> >>>
>> >>> I season the steak well with flaked salt, a sprinkling of ground black
>> >>> pepper and garlic powder a couple of days before I cook it. I keep it
>> >>> well wrapped in the fridge, then let it come to nearly room temp
>> >>> before cooking it in a small, hot cast iron skillet. Hot to sear each
>> >>> side then turn down the heat and cook to medium rare. Chuckeye steaks
>> >>> are very tender and taste really good. Yum!
>> >>
>> >>
>> >> We had stir fried asparagus and shrimp pasta with lots of garlic.
>> >
>> >You mention asparagus frequently. I cannot find anything but skinny
>> >pencil thin asparagus and it's very disappointing.
>> And I bet few RFC'ers have had fresh white asparagus.
>
>I have. It was... asparagus. Nothing special.

Maybe it was old and dried out, from Peru. I'd buy it fresh from the
farmer when in season. Beautiful. I like green asparagus too, but
they're very different.

On Sun, 20 Dec 2020 09:31:16 -0500, Sheldon Martin >
wrote:

>On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
>wrote:
>
>>On 12/19/2020 7:27 PM, Dave Smith wrote:
>>>
>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>
>>You mention asparagus frequently. I cannot find anything but skinny
>>pencil thin asparagus and it's very disappointing.
>>
>>Jill
>
>Dave lives in a colder climate so asparagus grows more slowly and they
>become thicker. Asparagus grows quick and thin in warmer climates.

Maybe that explains the difference in appreciation.

On 12/20/2020 2:51 PM, Master Bruce wrote:
> On Sun, 20 Dec 2020 10:23:52 -0500, Dave Smith
> > wrote:
>
>> On 2020-12-19 11:49 p.m., Graham wrote:
>>
>>>>> You mention asparagus frequently. I cannot find anything but skinny
>>>>> pencil thin asparagus and it's very disappointing.
>>>>
>>>> And I bet few RFC'ers have had fresh white asparagus.
>>>
>>> I have, topped with slices of foie gras, in Strasbourg 4 years ago.
>>>
>>
>>
>> I have had it too. I took a few trips to Europe in early May and a lot
>> of restaurants had asparagus specials, usually white. I did not notice
>> much difference in the taste. There was no more difference in the taste
>> between white and black than I notice in asparagus from different
>> sources and at different times.
>
> Amazing, they're different beasts altogether. Different flavour and
> different texture. Therefore, differently prepared as well. There are
> even dedicated white asparagus pans (waps).
>
> Maybe y'all are white asparagus barbarians (wabs) because you're so
> rarely exposed to it.
>
Nah, you're just full of shit.

On Sun, 20 Dec 2020 09:31:16 -0500, Sheldon Martin wrote:

> On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
> wrote:
>
>>On 12/19/2020 7:27 PM, Dave Smith wrote:
>>> On 2020-12-19 7:15 p.m., jmcquown wrote:
>>>> Pan-seared chuckeye steak cooked in a small cast iron skillet,
>>>> parsley-ed potatoes and steamed from frozen baby peas.
>>>>
>>>> I season the steak well with flaked salt, a sprinkling of ground black
>>>> pepper and garlic powder a couple of days before I cook it.* I keep it
>>>> well wrapped in the fridge, then let it come to nearly room temp
>>>> before cooking it in a small, hot cast iron skillet.* Hot to sear each
>>>> side then turn down the heat and cook to medium rare.* Chuckeye steaks
>>>> are very tender and taste really good.* Yum!
>>>
>>> We had stir fried asparagus and shrimp pasta with lots of garlic.
>>
>>You mention asparagus frequently. I cannot find anything but skinny
>>pencil thin asparagus and it's very disappointing.
>>
>>Jill
>
> Dave lives in a colder climate so asparagus grows more slowly and they
> become thicker. Asparagus grows quick and thin in warmer climates.

I'm almost certain they don't grow much (if any) asparagus near
Dave. And am certain they don't grow ANY this time of year.

My $.99/lb asparagus this week comes from South America.

-sw

On 2020-12-20 4:39 p.m., Sqwertz wrote:
> On Sun, 20 Dec 2020 09:31:16 -0500, Sheldon Martin wrote:
>
>> On Sat, 19 Dec 2020 21:00:21 -0500, jmcquown >
>> wrote:

>>> You mention asparagus frequently. I cannot find anything but skinny
>>> pencil thin asparagus and it's very disappointing.
>>>
>>> Jill
>>
>> Dave lives in a colder climate so asparagus grows more slowly and they
>> become thicker. Asparagus grows quick and thin in warmer climates.
>
> I'm almost certain they don't grow much (if any) asparagus near
> Dave. And am certain they don't grow ANY this time of year.
>
> My $.99/lb asparagus this week comes from South America.
>
>

Actually there is a lot of asparagus grown around here. Asparagus grows
in the spring wherever it grows in the spring when the temperature and
light period are right.... just like it does everywhere else. It is
grown locally because the soil here is sandy loam. It is also farmed to
the rest of here in south western Ontario. Apparently Michigan is a
major produce of asparagus and it soil and climate is similar to ours.

On 2020 Dec 19, , Master Bruce wrote
(in >):

> And I bet few RFC'ers have had fresh white asparagus.

I bet few RFC´ers have the opportunity to grow their own. Wild asparagus
grows natively along Nevada irrigation ditches in the spring. Don´t you
have to keep piling ditch dirt to just above the growing stalk to keep
sunlight off until harvest? I don´t have an irrigation ditch, so I can´t
try my supposition.

On 2020 Dec 19, , Sqwertz wrote
(in article >):

> Stuffed peppers.
>
> https://i.postimg.cc/RVzVhLXj/Stuffed-Peppers.jpg

Outstanding! Now I want to make some, but they sure as hell won´t look good
enough to take a picture that competes with that.

leo

On Sun, 20 Dec 2020 15:40:43 -0800, Leo >
wrote:

>On 2020 Dec 19, , Master Bruce wrote
>(in >):
>
>> And I bet few RFC'ers have had fresh white asparagus.
>
>I bet few RFC´ers have the opportunity to grow their own. Wild asparagus
>grows natively along Nevada irrigation ditches in the spring. Don´t you
>have to keep piling ditch dirt to just above the growing stalk to keep
>sunlight off until harvest? I don´t have an irrigation ditch, so I can´t
>try my supposition.

Yes, so you need sandy soil. And probably a moderate climate.

Leo wrote:

> On 2020 Dec 19, , Master Bruce wrote
> (in >):
> > And I bet few RFC'ers have had fresh white asparagus.
> I bet few RFC´ers have the opportunity to grow their own. Wild asparagus
> grows natively along Nevada irrigation ditches in the spring. Don´t you
> have to keep piling ditch dirt to just above the growing stalk to keep
> sunlight off until harvest? I don´t have an irrigation ditch, so I can´t
> try my supposition.


I visited West Berlin several times, those times were doing asparagus season, and I had lots of white asparagus, the Germans really love it. Interestingly, much white asparagus is grown in the Brandenburg area outside Berlin, at that time the fields were in communist East German territory. The East Germans sold almost all their crop to West Berlin and West Germany, that way the East German government would earn precious hard Western Deutschemarks;. As the East German currency was worthless, those hard D-Marks would enable them to buy stuff that they needed (machine tools, production equipment, etc....) in the Capitalist West. Unless East German peeps grew their own, they'd almost never encounter it in the shops, as it was sold to the West -- the only exception being the hard - currency "Intershops", where those GDR citizens lucky enough to have some West currency via their Capitalist West German friends/family could buy any nice things they wished. The East German government did the same with fresh fruit (cherries, strawberries, plums...), cut flowers, pork, and especially the famous Dresden Christmas Stollen cakes, all primarily exported to the West, little/none for ordinary East German consumers...

If you encounter anyone who is "enthusiastic" about "socialism", this is a great example to point out why socialism *always* fails...socialist economies are always, *always* rotten Ponzi schemes...

Socialism is a putrid squalid "racket", do not believe otherwise, lol...

;-P

--
Best
Greg

On 2020-12-20 6:40 p.m., Leo wrote:
> On 2020 Dec 19, , Master Bruce wrote
> (in >):
>
>> And I bet few RFC'ers have had fresh white asparagus.
>
> I bet few RFC´ers have the opportunity to grow their own. Wild asparagus
> grows natively along Nevada irrigation ditches in the spring. Don´t you
> have to keep piling ditch dirt to just above the growing stalk to keep
> sunlight off until harvest? I don´t have an irrigation ditch, so I can´t
> try my supposition.
>
>
I had asparagus in my garden for a while. I planted it the first year
than I lived here. I planted rhubarb not too far from it. Both take a
few years to start producing. I had disappointing crops from them for a
couple years and then they died. I suspect that it had a lot to do with
the three black walnut trees that were a few yards away from the
plants. As the trees got bigger the other things in the garden threw in
the towel.

cshenk wrote:
> On 12/20/2020 2:51 PM, Master Bruce wrote:
>> On Sun, 20 Dec 2020 10:23:52 -0500, Dave Smith
>> > wrote:
>>
>>> On 2020-12-19 11:49 p.m., Graham wrote:
>>>
>>>>>> You mention asparagus frequently.* I cannot find anything but
>>>>>> skinny
>>>>>> pencil thin asparagus and it's very disappointing.
>>>>>
>>>>> And I bet few RFC'ers have had fresh white asparagus.
>>>>
>>>> I have, topped with slices of foie gras, in Strasbourg 4 years
>>>> ago.
>>>>
>>>
>>>
>>> I have had it too. I took a few trips to Europe in early May and
>>> a lot
>>> of restaurants had asparagus specials, usually white. I did not
>>> notice
>>> much difference in the taste. There was no more difference in
>>> the taste
>>> between white and black than I notice in asparagus from different
>>> sources and at different times.
>>
>> Amazing, they're different beasts altogether. Different flavour and
>> different texture. Therefore, differently prepared as well. There
>> are
>> even dedicated white asparagus pans (waps).
>>
>> Maybe y'all are white asparagus barbarians (wabs) because you're so
>> rarely exposed to it.
>>
> Nah, you're just full of shit.

He has two different toilets ... One is very special and MUST be
shit in after eating white asparagus. It runs to a different sewage
plant, built just for white asparagus shit.

On 21/12/2020 00:31, Dave Smith wrote:
> On 2020-12-20 6:40 p.m., Leo wrote:
>> On 2020 Dec 19, , Master Bruce wrote
>> (in >):
>>
>>> And I bet few RFC'ers have had fresh white asparagus.
>>
>> I bet few RFC´ers have the opportunity to grow their own. Wild asparagus
>> grows natively along Nevada irrigation ditches in the spring. Don´t you
>> have to keep piling ditch dirt to just above the growing stalk to keep
>> sunlight off until harvest? I don´t have an irrigation ditch, so I can´t
>> try my supposition.
>>
>>
> I had asparagus in my garden for a while. I planted it the first year
> than I lived here. I planted rhubarb not too far from it. Both take a
> few years to start producing. I had disappointing crops from them for a
> couple years and then they died. I suspect that it had a lot to do with
> theÂ* three black walnut trees that were a few yards away from the
> plants.Â* As the trees got bigger the other things in the garden threw in
> the towel.

Black walnut trees are known for that.
<https://www.canr.msu.edu/news/growing_vegetable_gardens_near_black_walnut_trees>

On 2020-12-21 4:12 a.m., S Viemeister wrote:
> On 21/12/2020 00:31, Dave Smith wrote:

>> I had asparagus in my garden for a while. I planted it the first year
>> than I lived here. I planted rhubarb not too far from it. Both take a
>> few years to start producing. I had disappointing crops from them for
>> a couple years and then they died. I suspect that it had a lot to do
>> with theÂ* three black walnut trees that were a few yards away from the
>> plants.Â* As the trees got bigger the other things in the garden threw
>> in the towel.
>
> Black walnut trees are known for that.
> <https://www.canr.msu.edu/news/growing_vegetable_gardens_near_black_walnut_trees>
>


Yep. I had not idea about that until my once reasonably productive
vegetable garden died off.

On 12/20/2020 9:40 AM, Sheldon Martin wrote:
> Most gals prefer thick.
>
Yep, not that kite string you try to pass off
as a cock.

On Mon, 21 Dec 2020 11:00:29 -0500, cshenk > wrote:

>On 12/20/2020 9:40 AM, Sheldon Martin wrote:
>> Most gals prefer thick.
>>
>Yep, not that kite string you try to pass off
>as a cock.

I thought you were going to stop frogging and start posting as
Doppelganger.

On 12/21/2020 11:57 AM, Master Bruce wrote:
> On Mon, 21 Dec 2020 11:00:29 -0500, cshenk > wrote:
>
>> On 12/20/2020 9:40 AM, Sheldon Martin wrote:
>>> Most gals prefer thick.
>>>
>> Yep, not that kite string you try to pass off
>> as a cock.
>
> I thought you were going to stop frogging and start posting as
> Doppelganger.
>
I thought you were gonna eat shit and die, masturbator.

On Mon, 21 Dec 2020 12:33:17 -0500, cshenk > wrote:

>On 12/21/2020 11:57 AM, Master Bruce wrote:
>> On Mon, 21 Dec 2020 11:00:29 -0500, cshenk > wrote:
>>
>>> On 12/20/2020 9:40 AM, Sheldon Martin wrote:
>>>> Most gals prefer thick.
>>>>
>>> Yep, not that kite string you try to pass off
>>> as a cock.
>>
>> I thought you were going to stop frogging and start posting as
>> Doppelganger.
>>
>I thought you were gonna eat shit and die, masturbator.

Unless you're Doppelganger when he's off his pills, you must be
someone else. RFC attracts its share of mental patients.

On Monday, December 21, 2020 at 11:33:24 AM UTC-6, cshenk wrote:
> On 12/21/2020 11:57 AM, Master Bruce wrote:
> > On Mon, 21 Dec 2020 11:00:29 -0500, cshenk > wrote:
> >
> >> On 12/20/2020 9:40 AM, Sheldon Martin wrote:
> >>> Most gals prefer thick.
> >>>
> >> Yep, not that kite string you try to pass off
> >> as a cock.
> >
> > I thought you were going to stop frogging and start posting as
> > Doppelganger.
> >
> I thought you were gonna eat shit and die, masturbator.

Is a person who gets their Master's degree from the U of FL a master Gator?

--Bryan