http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/ An illustrated food blog by Michele Humes Tue, 06 Jan 2009 13:56:00 +0000 http://wordpress.org/?v=2.5 http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/#comment-757 Michele Humes Thu, 31 Jul 2008 16:12:01 +0000 http://finefuriouslife.com/?p=83#comment-757 Brent, thanks! I'm so glad you liked them. I never use the finger guard, I find it very fiddly. You can try gripping onto the clove with a bunched up dish towel as a makeshift protector, or you can just go very very carefully (that's my usual method) until it gets too close for comfort.
I never use the finger guard, I find it very fiddly. You can try gripping onto the clove with a bunched up dish towel as a makeshift protector, or you can just go very very carefully (that’s my usual method) until it gets too close for comfort.]]> http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/#comment-756 Brent Thu, 31 Jul 2008 16:08:15 +0000 http://finefuriouslife.com/?p=83#comment-756 I am not a natural cook, but I tried those garlic chips, and they're terrific! One technical question: how do you get your mandoline to cut them? My OXO version, when using its finger protector, won't let the clove get close enough to slice, and I'm otherwise afraid for my fingers... http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/#comment-645 Michele Humes Mon, 14 Jul 2008 16:47:26 +0000 http://finefuriouslife.com/?p=83#comment-645 You are all far too kind. A note: this was delicious when I served myself a small portion for lunch, but when I tried to serve it as a side dish with dinner, everything got completely overwhelmed. It's much too delicate to go with anything warm or rich. </br> Chewy, I feel retarded now. They're not, you know, "cold-poached". They're poached, and then served cold.
Chewy, I feel retarded now. They’re not, you know, “cold-poached”. They’re poached, and then served cold.]]> http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/#comment-644 Amanda Mon, 14 Jul 2008 01:40:46 +0000 http://finefuriouslife.com/?p=83#comment-644 Very, very nice salad. I'm certainly intrigued by those garlic chips! http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/#comment-643 Chewy Sun, 13 Jul 2008 07:27:10 +0000 http://finefuriouslife.com/?p=83#comment-643 What's the difference between cold poaching and blanching? Me not go to culinary school. Me not learned. http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/#comment-641 matt wright Sat, 12 Jul 2008 03:35:24 +0000 http://finefuriouslife.com/?p=83#comment-641 This looks so incredibly vibrant. Simple, and refined, just the perfect amount of flavors. I love the garlic chips for a bit of crunch. Great stuff. http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/#comment-639 ewee Fri, 11 Jul 2008 23:36:39 +0000 http://finefuriouslife.com/?p=83#comment-639 now my mouth is watering...for a salad! if you made those chips, i'd buy them by the case... http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/#comment-631 Kevin Fri, 11 Jul 2008 01:45:12 +0000 http://finefuriouslife.com/?p=83#comment-631 That looks and sounds so good! I really like the sound off those garlic chips! http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/#comment-630 Leslie Thu, 10 Jul 2008 20:39:52 +0000 http://finefuriouslife.com/?p=83#comment-630 These look so yummy! I did an asparagus recipe with garlic myself, but I'd like to give this one a try. http://finefuriouslife.com/2008/07/09/cold-poached-asparagus-with-red-pepper-emulsion-and-garlic-chips/#comment-629 Michele Humes Thu, 10 Jul 2008 15:12:47 +0000 http://finefuriouslife.com/?p=83#comment-629 Diana, sounds like a plan. </br> Katie: first off, thank you! Secondly, the rose was almost bone dry, but I bet even a sweet one would be good with certain things. I had lots of choucroute (big platters of sauerkraut served with 18 or so different cuts of pork) in Alsace cooked in sweet Riesling, so I feel like hearty vegetables and pork can take the sweeter wines pretty well.
Katie: first off, thank you! Secondly, the rose was almost bone dry, but I bet even a sweet one would be good with certain things. I had lots of choucroute (big platters of sauerkraut served with 18 or so different cuts of pork) in Alsace cooked in sweet Riesling, so I feel like hearty vegetables and pork can take the sweeter wines pretty well.]]>