[AT] OT Redbud/asparagus

Sat Apr 23 07:15:23 PDT 2005

$1.59 a pound is damned good. It's still $3.99 here (and I'm still buying it
because I like it that much).

Bob Seith

Quoting "Phil M. Vorwerk" <pvorwerk at newulmtel.net>:

> All the discussion of asparagus finally became too much for me.  It's still
> too early for our asparagus patches to start producing this spring, but
> fortunately asparagus is hitting our local grocery stores at a relatively
> reasonable price right now.  Bought some at $1.59 per pound last night and
> finally got our youngest to try it.  Made it with a béarnaise sauce, served
> it with sirloin, and created another convert.  Maybe that wasn't so smart -
> he was always fine with canned peas before......
>
> Phil
> Chilly but Sunny Courtland, MN
>
> -----Original Message-----
> From: at-bounces at lists.antique-tractor.com
> [mailto:at-bounces at lists.antique-tractor.com] On Behalf Of charlie hill
> Sent: Friday, April 22, 2005 1:32 PM
> To: Antique tractor email discussion group
> Subject: Re: [AT] OT Redbud/asparagus
>
> Hi Bear,
>
> I think I'll try some raw asparagus some time.  I don't particularly like
> cooked turnips (root) but like it raw.  I bet the asparagus would be good
> raw.
>
> Here's one for you.  My grandaddy was born in about 1885 or so in S/E NC
> (Bladen Co.) for Al Jones and others who know where that is.  One of his
> favorite breakfast cerals was fresh cooked hot white rice with milk and
> sugar.   HEY don't knock it  until you try it.
> The stuff is GOOD.
>
> My daddy used to say that during the depression they got so bad off that
> they ran out of ham.  He said they would hang a ham bone by a wire over the
> table, eat grits and sop biscuits in red eye gravy and pretend they were
> eating ham.  LOL.
>
> Charlie
> ----- Original Message -----
> From: <mmman at netscape.com>
> To: "Antique tractor email discussion group" <at at lists.antique-tractor.com>
> Sent: Thursday, April 21, 2005 10:36 PM
> Subject: Re: [AT] OT Redbud/asparagus
>
>
> >
> > Like Charlie, I was brought up to eat whatever was served and to never
> > insult my hostess by not eating what was on the table.  But if presented
> > poi again, I would probably insult my Hawaiian hostess and refuse.  I
> > really thought they had goofed and served watery drywall mud or generic
> > wallpaper paste.  Might be good for a case of the galloping back door
> > trots if you could keep it down.  Only tried it once at a big island dairy
>
> > looah(sp?) when we were recieving some air shipped baby calves there and
> > that was enough.
> >
> > On the other hand, I never had asparagus until I was old enough to vote
> > and I really love the fresh stuff.  Raw, cooked or dipped in beer even.
> > But then I really love all green vegetables and eat almost everything.  I
> > do not care for pinapple, but if your darling wife or mother bakes a
> > Pinapple pie or cake, I will eat it and compliment her on her prowess in
> > the kitchen--that is what Mama taught us boys to do.
> >
> > Grits are another of those things that seams to be regional.  I was
> > brought up on grits with red eye gravy and bacon on the side.  Just
> > another breakfast cereal and my maternal grandmother who was a school cook
>
> > for over 40 years used to mix grits in her pancakes about half time.  I
> > see people eating them with butter and honey or sugar, but that is kid
> > stuff.
> >
> > Rubarb is another of those things that I never tried till I was 30 or so.
> > We were shiping Dairy heifers from Iowa to S America and one of the
> > breeders wives was feeding us and she cooked rubarb pie--boy was I hooked.
>
> > Guess as you all can see, when you can see me, I just like to eat almost
> > anything that holds still while I stick a fork in it.
> > Bear
> > --- "charlie hill" <chill8 at cox.net> wrote:
> >
> > From: "charlie hill" <chill8 at cox.net>
> > Date: Thu, 21 Apr 2005 19:20:37 -0400
> > To: "Antique tractor email discussion group"
> > <at at lists.antique-tractor.com>
> > Subject: Re: [AT] OT Redbud/asparagus
> >
> > Trust me Phil,  DON'T bother trying poi unless you just want to see how
> > bad
> > it is.  Let the Hawaians sing all the songs they want to about it.  The
> > stuff ain't fit to eat.  I said earlier that I will eat most anything and
> > I
> > will.  I was raised not to waste food and you can tell that by looking at
> > my
> > waist.  (pun intended)  I seldom leave anything much on my plate even if I
> > don't like it but poi is another story.  I've been to Hawaii twice and
> > tried
> > it both times.  Last time I tried very hard to eat the stuff.  I just
> > couldn't.   Forget about good food or bad food.  It just doesn't even
> > taste
> > like food.
> >
> > I'm sure I've offended someone who likes the stuff and I'm sorry but I
> > just
> > don't know how anyone could eat it unless it was the last thing left
> > before
> > canabalism.
> >
> > Charlie
> > ----- Original Message -----
> > From: <pga2 at hot1.net>
> > To: "Antique tractor email discussion group"
> > <at at lists.antique-tractor.com>
> > Sent: Thursday, April 21, 2005 4:39 PM
> > Subject: RE: [AT] OT Redbud/asparagus
> >
> >
> >> Exactly right on the grits, Warren. However, I do enjoy asparagus,
> >> especially in Pat's asparagus casserole. I can't comment on poi,
> >> however, since I've never had any.
> >>
> >> Phil
> >>
> >> ----- Original Message -----
> >>>From    : "Warren F. Smith" <WarrenSmith at palmettobuilders.net>
> >> Sent    : Thu, 21 Apr 2005 11:24:47 -0400
> >> To      : 'Antique tractor email discussion group' <at at lists.antique-
> >> tractor.com>
> >> Subject : RE: [AT] OT Redbud/asparagus
> >>>
> >>>>I'll agree that poi should be at the bottom of the list, right after
> >>>>*GRITS*.
> >>>>George Willer
> >>
> >> George I normally agree with your curmudgeonly self but those are
> >> fighting
> >> words around here. Grits are a staple in the South as I'm sure you are
> >> aware. Same as cream of wheat and oatmeal are elsewhere. I eat mine with
> >> a
> >> little butter and salt, maybe crumble bacon in them. I have seen people
> >> eat
> >> them with jelly, cheese, honey or sugar as well. Look at grits as a vast
> >> empty palette on which you can practice your culinary art. Asparagus, on
> >> the
> >> other hand, is hopeless.
> >>
> >> Warren
> >>
> >>
> >>
> >>
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> >>
> >
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