mrv3000 | Hubris does not mean what you think it means.

I've gotten very very bad at commenting on people's posts. Half the time I even mean to comment, but I get distracted way too easily. Like...I know someone posted a few days back about discovering the secret to cooking perfect asparagus, I meant to comment to demand said secret, but didn't.
Which reminds me - chocolate cake from a box (cooked and stuff), whipped cream and canned cherry pie filling is FABULOUS. And looks pretty when you make round cake and put the cherries in the middle.
Goddamn you, English language!! Why must I change the 'y' to 'ie'??? Why can't it just be cherrys? YOU'RE ON MY LIST.
I think my DW angst has run its course. For now. I'm kinda in the mood to watch old eps again. Or at least Black Orchid again. Hooray for Team TARDIS having fun! (You remember fun, don't you, Doctor Who? It's that thing you have when you enjoy life and aren't out to burn down the fucking universe in a fireball of rage...)

Um, okay. Angst has not run its course yet.
It's Friday! Yay! I'm sorta tempted to see Ocean's Thirteen, just because it's gotten fairly decent reviews. I liked the first movie, but the second - I can't even remember what happened in that one. Hmm. Maybe I'll wait for DVD.
I need new icons.

ETA: DW S3 spoilers in comments. Sorta.

The asparagus was me! Hahahah, you remembered it! =DDDD

*Coughs*

Yeah, just put asparagus in a dish deep enough to hold it so it lays flat, add water, and cook in the microwave for *one* minute. =) Perfect asparagus.

AH HA! Knew I wasn't going nuts.

Okay, so is it just a single layer of asparagus? And do you cover the asparagus with water or just put a tiny bit in or...? And covered or not covered?

When I did it, it was a single layer, yeah, and the asparagus was covered by the water, and the dish is uncovered.

Cool. Thanks! I'm gonna have to try it that way.

Randomly, thank you! :D I am an asparagus FIEND (oh, British asparagus season, why must you be so short? *sobs*), but I don't think I've ever tried it microwaved before. :) Mostly, I roast asparagus in the oven, with a little bit of olive oil, balsamic vinegar, and a clove of garlic, 'cause it's ridiculously tasty that way. But now I shall try microwaving it your way tomorrow, because...I love asparagus. Yay!

And I can't believe this entire comment was about asparagus. I LOSE AT BEING COOL.

Ooo, that sounds nice.

See, I really *hate* when my asparagus gets over-cooked, 'cause it goes stringy and horrible. I like it to have some bite to it. Hence why I decided to experiment with the microwave. =D

Yeah, stringy mushy asparagus - blech.

Absolutely!

My aunt makes really good asparagus. She couples it with salads that have avocado in 'em, or smoked salmon. =D

Mmm, I hate it that way. It's why, any time we're making asparagus, or green beans, or any kind of vegetable that has the potential to go stringy, I refuse to let my mom make it (because she always overcooks it) and take over making dinner. Which makes her happy, 'cause she doesn't have to cook, AND her daughter is eating vegetables voluntarily. Everybody wins!

I will have to try the microwave thing, for sure, because stringy and mushy asparagus is awful. I've found 20 minutes or thereabouts gets you good results when roasting, but I guess that depends on if your oven sucks as much as ours. :D

See, my mum doesn't even MAKE vegetables most of the time, nowadays. XD And when she does, it's usually either plasticy mashed potatoes or tinned peas, neither of which are terribly appetising.

As to our oven... well, our's came with the house. So it's been here since the late 70's/early 80's. It's ancient and doesn't even work terribly well anymore (trying to make it light is a bleedin' nightmare ['cause it's a gas oven]). Things tend to burn quite easily, but we've learned to tame it by placing things more liable to burn on lower shelves. However, it does suck, yes.

OOOOOH. That sounds really, really good too! I might have to try it that way!

And who cares about cool when there are cooking tips to share? :D

True, true.

I ended up talking over the merits of Smoked Mackeral with another friend of mine, the other day -- we agreed that nice bread with butter/margarine/bertolli olive oil spread goes really well with smoked mackeral (though I still put asparagus with it anyway -- hey, might as well get at least one vegetable in at breakfast time!)

I've never really cared for smoked fish - other than smoked clams or oysters - for some reason. But I'll take the bread and olive oil! :D

Oooh, smoked oysters! My Dad used to get those all time when I was a kid! =D

Yeah, I grew up having them as well. It was a treat to have them. (Yes, we were strange little kiddies.)

(Yes, we were strange little kiddies.)

*Laughs softly*

Foodie memories are the best. =D

It is very, very tasty. I love garlic on everything, heh. And if you roast the clove of garlic just sitting on top of the asparagus, just before you serve, you squish it with a fork, and mix it around with the balsamic vinegar & olive oil at the bottom of the roasting tray, and roll the asparagus around in it so it gets covered in deliciousness. :)

MMMMMMMMMMMMMMMMMMMM!!!!

Um, okay. I think I might be going to the produce market this weekend now.

Mmmmmmmmmmmmmmmm~~~

*Totally loves garlic, too*

Okay, I tried this tonight. YUM! Next time I'm gonna throw in some more garlic. :D

*jumps in*

Does it matter if the water is cold/hot/lukewarm or salted or not?

I used cold water.

Hubris does not mean what you think it means.

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