I've been on a cooking/eating binge

[dspeers]

Far as I can tell it is an age thing, young asparagus seems to lack the thick fibers, but older can be peeled and do well. I decide whether to peel based on how they feel when I trim the bases.

[danotaylor]

Well, now I know. Thanks.

Me too. In fact I bought some "organic" asparagus just today and despite cutting off the bottom 2", the stalks were terribly woody & stringy all the way up to about 2" below the florets

[LizStreithorst]

Well, now I know. Thanks.

[AquaticNerd]

The use for me is to reduce waste. I'm usually stuck on getting grocery store asparagus and sometimes the stalks are too woody and have to be trimmed off. Instead of trimming it and considering it waste, I use a vegetable peeler to remove the outside "woodier" portion of the stalks and can sautee the entire plant instead of just some of the stalk and all the tops.

[LizStreithorst]

It's a thing but I've never seen the point.

[danotaylor]

Do you peel your asparagus stalks Danny?

No mate. I’ve actually never heard of that before

[AquaticNerd]

Do you peel your asparagus stalks Danny?

[danotaylor]

OMG, Danny, is there anything you can't do. That looks fabulous. Did you simmer everything in butter? It looks like it. A meal fit for foodie royalty.

Most certainly butter Liz, salted butter at that!! I glazed the purple onion & fresh garlic in butter to infuse the flavors then kept it in the pan but pushed to the side, next seared the scallops & shrimp in a little extra butter, pinch of pink salt & cracked black pepper, folded the onion & garlic through, lid on, lowered heat to a gentle simmer for the 5 mins it took to sautee the asparagus, also in butter & garlic. Voila!

I’m not very good with car stuff, though I have changed brake pads

[LizStreithorst]

I'm a big foodie myself, but by the time I'm done cooking I don't feel like taking pictures of it and just scarf it down while it's hot. Liz, here's a recipe I've used successfully many times for "Spanish rice". I think it hits the spot pretty well. If you don't like heat, you can omit the jalapenos.

1 ½ cups of long-grain rice, washed and drained
2 ½ cups chicken broth
8 oz. tomato sauce
3 tbsp butter
½ small white onion, finely diced
2 cloves garlic, minced
1 jalapeno, seeds removed and finely minced (optional)
1 tsp ground cumin
¼ tsp chipotle chili powder, more for additional heat
1 tsp salt

Combine all ingredients in a rice cooker and cook according to cooker’s instructions

I'll try that, Jake. I bet the chipotle chile powder really makes the dish. BTW, I don't take pictures of food either, for the same reason. But when I'm looking for recipes, I always look at the pictures first. Before the food hits the taste buds I eat it first with my eyes.

[LizStreithorst]

Awesome Liz. Get at it girl!
I have been on a diet and have lost 18# so far. Portion control. Greatly reducing carbs. No potato chips, candy or added sugar, except in my morning coffee. Love raw light brown sugar in my coffee.
I made this garlic shrimp & scallop on fresh asparagus for my 55th bday last week. I do miss the fresh seafood where I lived in Australia, but this was nice.
I’m an intuitive, but not overly complex, cook.

OMG, Danny, is there anything you can't do. That looks fabulous. Did you simmer everything in butter? It looks like it. A meal fit for foodie royalty.

[AquaticNerd]

I'm a big foodie myself, but by the time I'm done cooking I don't feel like taking pictures of it and just scarf it down while it's hot. Liz, here's a recipe I've used successfully many times for "Spanish rice". I think it hits the spot pretty well. If you don't like heat, you can omit the jalapenos.

1 ½ cups of long-grain rice, washed and drained
2 ½ cups chicken broth
8 oz. tomato sauce
3 tbsp butter
½ small white onion, finely diced
2 cloves garlic, minced
1 jalapeno, seeds removed and finely minced (optional)
1 tsp ground cumin
¼ tsp chipotle chili powder, more for additional heat
1 tsp salt

Combine all ingredients in a rice cooker and cook according to cooker’s instructions

[jwcarlson]

I don't really have anything to add, but I think next time I make meatloaf I might try it with oatmeal because Liz said so. I do two pounds ground deer, one pound ground pork sausage. Then smoke it on the pellet grill for 2-3 hours until it hits 165 or whatever temp it's supposed to get to.

I am glad to hear that you're feeling well enough and spry enough to do a lot of cooking, Liz. That's a good thing!

I mostly stick to rotating through fairly simple stuff and because it's been so warm, most of that is cooked outdoors on the pellet grill if at all possible. And with the kids back in school I've been making big batches of breakfast stuff (biscuit sandwiches with egg, bacon/sausage, and cheese) or breakfast burritos (hash browns, egg, sausage, cheese) and then freezing a bunch of those up for them to be able to eat quickly in the morning. That's been working out pretty well.

[jeep]

These all look and sound good. I've always cooked my own food and eat our rarely. I don't get fancy these days because my kitchen is dismantled down to studs, so I've been eating single portion meals that include a lot of chicken, beef or shrimp. Nothing picture worthy, but I do enjoy a thick grilled rib eye along with some butterflied and sauteed shrimp...

[danotaylor]

Awesome Liz. Get at it girl!
I have been on a diet and have lost 18# so far. Portion control. Greatly reducing carbs. No potato chips, candy or added sugar, except in my morning coffee. Love raw light brown sugar in my coffee.
I made this garlic shrimp & scallop on fresh asparagus for my 55th bday last week. I do miss the fresh seafood where I lived in Australia, but this was nice.
I’m an intuitive, but not overly complex, cook.

[Vanman]

I am glad to hear that you are cooking and eating better. You did not have 15 pounds to spare.