Your random knowledge, strange facts, interesting quotes, bizarre events and other peculiar snippets
- Thread starter Deli
- Start date
Low hanging fruit?
Be careful, the crowd may get testy.
My avocados didnāt drop from my tree till
JoeThePop
Known member
No, I did know there was a National Asparagus month. Nor did I know that my own state is home to the National Asparagus festival with its very own Asparagus Queen.
www.michigan.org
Celebrate National Asparagus Month in Pure Michigan
Did you know that May is National Asparagus Month? Check out these fun facts and a simple, delicious recipe to help us celebrate asparagus season in Pure Michigan.
Mrs. H loves asparagus.
I like asparagus.
We grow asparagus.
Meanwhile, sorry to go all biochemist on you, but asparagine was the first amino acid to be crystallized and identified - from a plate of asparagus juice*.
The sweetness of saccharine and the... umm... interesting effects of lysergic acid diethylamide were discovered under similarly serendipitous circumstances (as y'all may already have known) by Ira Remsen and Albert Hofmann, respectively
Us science guys (and, you know, science chicks, too) are always on the clock.
_______________
* OK, that's what we were taught. Modern references make it sound like it was a little more intentional than that, but I think it's probably revisionist history!
I like asparagus.
We grow asparagus.
Meanwhile, sorry to go all biochemist on you, but asparagine was the first amino acid to be crystallized and identified - from a plate of asparagus juice*.
The sweetness of saccharine and the... umm... interesting effects of lysergic acid diethylamide were discovered under similarly serendipitous circumstances (as y'all may already have known) by Ira Remsen and Albert Hofmann, respectively
Us science guys (and, you know, science chicks, too) are always on the clock.
_______________
* OK, that's what we were taught. Modern references make it sound like it was a little more intentional than that, but I think it's probably revisionist history!
JoeThePop
Known member
I love properly prepared asparagus. No mushy canned stuff please.Mrs. H loves asparagus.
I like asparagus.
We grow asparagus.
Meanwhile, sorry to go all biochemist on you, but asparagine was the first amino acid to be crystallized and identified - from a plate of asparagus juice*.
The sweetness of saccharine and the... umm... interesting effects of lysergic acid diethylamide were discovered under similarly serendipitous circumstances (as y'all may already have known) by Ira Remsen and Albert Hofmann, respectively
Us science guys (and, you know, science chicks, too) are always on the clock.
_______________
* OK, that's what we were taught. Modern references make it sound like it was a little more intentional than that, but I think it's probably revisionist history!
Goes without saying, right?
Unlike traditional English-style cooking of vegetables (and some other foodstuffs): boil until no further change occurs.
PS For some reason, I would think that Lucy Van Pelt (Peanuts) would want to be Asparagus Queen.
Or like my grandparents and older aunts. Pork isn't "done" until it requires a diamond-bladed circular saw to cut through it...then cook it another hour beyond that. Pork chops could pass for leather shoe soles.Unlike traditional English-style cooking of vegetables (and some other foodstuffs): boil until no further change occurs.
My grandmother's recipe for asparagus is the most unhealthy way to eat it--sauteed in lots of butter, then plenty of breadcrumbs slathered over it. And the very few times we'll have asparagus here, we're fussy in that we'll get only the young, skinny asparagus, as it's not woody like the thicker pieces can be. I haven't had fresh asparagus since my dad tried growing it when I was a kidlet.
Fresh cut asparagus is pretty darned amazing.
My favorite way to cook it.
Go out in the backyard and cut a bunch of spears.
Get a piece of aluminum foil (or, if you're north of the border, perhaps you'll need to substitute aluminium foil -- consult local authorities).
Place the spears on the foil, and drizzle or spritz with a little vegetable oil or olive oil).
Season with salt and pepper.
Wrap the foil into a pouch and grille over hot coals, turning the pouch once with tongs (ca. 5 minutes per side -- trust but verify).
The result is absolutely superb.
My favorite way to cook it.
Go out in the backyard and cut a bunch of spears.
Get a piece of aluminum foil (or, if you're north of the border, perhaps you'll need to substitute aluminium foil -- consult local authorities).
Place the spears on the foil, and drizzle or spritz with a little vegetable oil or olive oil).
Season with salt and pepper.
Wrap the foil into a pouch and grille over hot coals, turning the pouch once with tongs (ca. 5 minutes per side -- trust but verify).
The result is absolutely superb.
JoeThePop
Known member
Yep. I remember tough, dry pork chops as a kid. Didnāt want to get trichinosis.
I've done a few things directly on the grill too. Not asparagus (yet), but we make an orzo salad that has zucchini š¤®, bell pepper and corn, and we marinate it with a mixture (balsamic vinegar, garlic, Dijon mustard, a couple other things) that is also used as the dressing. The rest is added indoors like fresh tomatoes, etc.
I do like ears of corn directly on the grill. I use the same marinade, or I used to make another that had butter and parmesan. The slight carmelizing effect and smoke make it wonderful. About three minutes on four sides is all it takes, over direct medium heat.
Dang it. Now I'm hungry.
How can I prevent getting Trichinosis?
The best way to prevent Trichinosis is to cook meat completely to at least 145ĀŗF internal temperature. Make sure pork is thoroughly cooked to at least 160ĀŗF and all pink areas have turned grey; pork less than 6 inches thick, can also be frozen at 5ĀŗF for 20 days (not as effective for killing the larvae in wild game meat). Curing (salting), drying, smoking, or microwaving are not effective methods for killing the larvae. Thoroughly clean any equipment used to prepare the meat.Trichinosis Fact Sheet - MN Dept. of Health
Our grandparents:
The best way to prevent Trichinosis is to cook meat completely to at least 450ĀŗF internal temperature. Make sure pork is thoroughly cooked to at least 620ĀŗF and all pink areas have turned black; pork less than 6 inches thick, can also be frozen at 5Āŗ Kelvin for 320 days (not as effective for killing the larvae in wild game meat).
JoeThePop
Known member
Minnesota Dept. of Health needs to get with the times. USDA changed safe pork internal temp to 145 degrees over a decade ago.How can I prevent getting Trichinosis?
The best way to prevent Trichinosis is to cook meat completely to at least 145ĀŗF internal temperature. Make sure pork is thoroughly cooked to at least 160ĀŗF and all pink areas have turned grey; pork less than 6 inches thick, can also be frozen at 5ĀŗF for 20 days (not as effective for killing the larvae in wild game meat). Curing (salting), drying, smoking, or microwaving are not effective methods for killing the larvae. Thoroughly clean any equipment used to prepare the meat.
Trichinosis Fact Sheet - MN Dept. of Health
www.health.state.mn.us
Our grandparents:
The best way to prevent Trichinosis is to cook meat completely to at least 450ĀŗF internal temperature. Make sure pork is thoroughly cooked to at least 620ĀŗF and all pink areas have turned black; pork less than 6 inches thick, can also be frozen at 5Āŗ Kelvin for 320 days (not as effective for killing the larvae in wild game meat).
Yes, US pork is considered A-OK now vis-a-vis trichinosis.
We cook it to sort of medium-well, usually on the grille. It's usually pretty awesome.
We cook it to sort of medium-well, usually on the grille. It's usually pretty awesome.
Absolutely!
The āwhyā of Upgraditis explained ā¦ maybe, sort of. Just trying to help out here.
The French sociologist Ćmile Durkheim understood this when he wrote, āThe more one has, the more one wants, since satisfactions received only stimulate instead of filling needs.ā
The French sociologist Ćmile Durkheim understood this when he wrote, āThe more one has, the more one wants, since satisfactions received only stimulate instead of filling needs.ā
Good documentary on one of the streaming sites I watched recently. From a few years ago. Goes into how she grew up with Mariachi. At then end she is still singing at home with her family. Sad and miss her.
