Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Main Boards => Gossip & Opinions => Topic started by: 240 is Back on September 25, 2015, 11:13:04 PM
-
Any tips or suggestions? Much thanks.
-
1) put the fucking asparagus in the fucking microwave
2) press the fucking 3 minute button.
-
Easiest way..... In Tupperware bowl, little bit water, cover and nuke for 5 mins..
Tastiest way, chuck them in when your frying your steak in butter with garlic
-
how long to fry them for? I don't think I've ever tasted them, but must prepare them for the diuretic effects.
-
1) put the fucking asparagus in the fucking microwave
2) press the fucking 3 minute button.
I didnt know this. I eat sparagus 4x per week. Sweet..shortcut now
Pee smells interesting after eating it :-X
-
how long to fry them for? I don't think I've ever tasted them, but must prepare them for the diuretic effects.
Youre a bodybuilder....when did this happen
-
Youre a bodybuilder....when did this happen
240:
Bodybuilder
Historian
Sociologist
Criminologist
Economist
Politician
Multiculturalist
-
how long to fry them for? I don't think I've ever tasted them, but must prepare them for the diuretic effects.
Until they are soft enough to suit your taste... ::)
-
Asparagus is best when hot but still crisp. Stir fry for a couple of minutes. Broil for a couple of minutes. BBQ for a couple of minutes. (last two coat with olive oil first)
-
Asparagus sucks. Why even eat it? Much better options
-
Asparagus sucks. Why even eat it? Much better options
Fuck you, its the king of green veg..
-
how long to fry them for? I don't think I've ever tasted them, but must prepare them for the diuretic effects.
True Adonis-baiting reported.
-
Fuck you, its the king of green veg..
no, fuck you for calling a vegetable a king
-
Any tips or suggestions? Much thanks.
- 1) use a steamer
- 2) cheese or hollandaise sauce
-
wrap 8 stalks with string, shove them up your ass, leave until tender.
-
Grilled on the bbq
-
My wife broils them in the oven with a light coat of olive oil and a (not so) light coat of shredded (NOT grated) Parmesan cheese.
Eat the cheese, ya homo. It's not like you're "stage ready"
-
Best way to cook them is with a steak.
-
wrap 8 stalks with string, shove them up your ass, leave until tender.
Hilarious! ;D
-
For taste? Roast in the oven on a cookie sheet @ 350 for 30-35 mins until it ALMOST burns this way its nice and crispy. Put some olive oil himalayan sea salt pepper and garlic powder...
-
I didnt know this. I eat sparagus 4x per week. Sweet..shortcut now
Pee smells interesting after eating it :-X
I was being a dick but that's really the easiest way, put In a glass bowl with tiny but of water and it steams it in the microwave.
PS love to smell your pee some day no homo
-
BBQ or place on a pan, sprinkle with olive oil add a little salt and garlic throw in the oven and roast it. I don't eat it any other way.
-
I was being a dick but that's really the easiest way, put In a glass bowl with tiny but of water and it steams it in the microwave.
PS love to smell your pee some day no homo
[/b]
Weeee...now i know im someone on here
-
I didnt know this. I eat sparagus 4x per week. Sweet..shortcut now
Pee smells interesting after eating it :-X
I get the smelly asparagus pee too. I researched it and found out not everyone has that. It's like a certain enzyme or something.
I like to cook asparagus on the bbq by wrapping it in foil and throw in some butter.
-
I get the smelly asparagus pee too. I researched it and found out not everyone has that. It's like a certain enzyme or something.
I like to cook asparagus on the bbq by wrapping it in foil and throw in some butter.
"Be the pee that you want to smell in the world."
-Ghandi
-
"Be the pee that you want to smell in the world."
-Ghandi
Would love to see your asparagus.
-
Make sure you trim off a good portion of the bottom of the stalk before you prepare them. Best way is definitely grilled topped with olive oil and some garlic salt. Although you may want to forego the salt if you wish to cut water.
-
Make sure you trim off a good portion of the bottom of the stalk before you prepare them. Best way is definitely grilled topped with olive oil and some garlic salt. Although you may want to forego the salt if you wish to cut water.
I heard you bend it uncooked and the place where it snaps naturally is where you toss the lower half.
-
For taste? Roast in the oven on a cookie sheet @ 350 for 30-35 mins until it ALMOST burns this way its nice and crispy. Put some olive oil himalayan sea salt pepper and garlic powder...
400 for ~20-25 min. works well too (depending on thickness) A little oil BEFORE going into the oven with a tiny pinch of Kosher salt.
I heard you bend it uncooked and the place where it snaps naturally is where you toss the lower half.
^
This
(http://www.dailyunadventuresincooking.com/wp-content/uploads/2010/05/Roasted-Asparagus-2-of-2.jpg)
-
Salt, Pepper, a little Braggs aminos, and either spray or olive oil depending if it's diet time or not. I have the best luck with it in the oven.
-
400 for ~20-25 min. works well too (depending on thickness) A little oil BEFORE going into the oven with a tiny pinch of Kosher salt.
^
This
(http://www.dailyunadventuresincooking.com/wp-content/uploads/2010/05/Roasted-Asparagus-2-of-2.jpg)
Fuck kosher
I prefer my salt unblessed by weird looking men with pig tails
-
Fuck kosher
I prefer my salt unblessed by weird looking men with pig tails
:D
-
Fuck kosher
I prefer my salt unblessed by weird looking men with pig tails
::)
http://www.todayifoundout.com/index.php/2013/01/difference-between-kosher-salt-and-regular-salt/
In truth, not much. The primary ingredient to both, not surprisingly, is sodium chloride. In fact, the U.S. government requires that any food-grade salt be a minimum of 97.5% pure, so any type of salt you consume in the U.S. (and most developed countries) is going to be almost exactly the same as any other type of salt in terms of what it is made up of.
However, “Regular” or “table” salt does usually contain an anti-clumping agent, like calcium silicate or sodium ferrocyanide, and iodine (see Why Iodine is Added to Salt). Kosher salt usually doesn’t contain either of these things, though occasionally some manufacturers do put an anti-clumping agent in. But this is rare and even when they do, it’s usually much less than is in table salt.
The most striking difference between Kosher salt and regular salt is just the grain size. If you look at table salt under a microscope, you’ll see that table salt has been milled such that many of the salt crystals look like little cubes. Kosher salt, on the other hand, is larger grained and less processed, allowed to keep its more random, crystalline structure.
This size difference is directly responsible for how Kosher salt got its name. Contrary to what is often thought, Kosher salt is not called “Kosher” because the salt itself is specifically certified as kosher. Rather, Kosher salt got its name because this larger grained version of salt was used in the process of koshering meat, specifically to remove surface blood from meat (hence “Koshering salt” was shortened in some regions, like most of the United States, to “Kosher salt”). Smaller grained salts, like table salt, would have a tendency to absorb more into the meat itself, which isn’t what they’re going for here. By using larger grained salt, it absorbs the blood and then can be more thoroughly washed off after, removing the surface blood without making the meat overly salty.