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Old 03-02-2014, 08:15 PM   #12013
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Our asparagus patch is about 10 years old now. You just plant some roots and it starts growing and spreading bigger every year. It will come up every spring as soon as the ground warms. It grows so fast you can literally watch it grow. You need to cut the spears before they get much over 8 inches long as they will get woody. It will grow until late fall, then goes dormant. This is our asparagus patch today, behind the fence in the corner, under last years sunflower crop. We leave them for the birds to eat all winter. A few tall stocks can be seen still standing. We should have asparagus coming up in April.
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Old 03-02-2014, 09:02 PM   #12014
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When I was about 8-9, my parents had some asparagus growing along the west wall. I don't think they ever tried to get me to eat it. It's one of those "green" foods I don't like. Back then, I didn't even like tomatoes.
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Old 03-02-2014, 10:25 PM   #12015
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Wow Wow Wow,

We landed in Palm Springs tonight by way of the Sultan Sea. We had grilled leg of lamb and rice and salad, the lamb was melt in your mouth tender and everything else was 5 star quality It was awesome !!!!

Cheers !!!!!
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Old 03-02-2014, 11:03 PM   #12016
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Originally Posted by PTJeep
Wow Wow Wow,

We landed in Palm Springs tonight by way of the Sultan Sea. We had grilled leg of lamb and rice and salad, the lamb was melt in your mouth tender and everything else was 5 star quality It was awesome !!!!

Cheers !!!!!
Tornado or Rainbow?
Slipped a journey in on us did ya?
Sounds awesome!!
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Old 03-02-2014, 11:03 PM   #12017
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I dangle this in front of all you STMs.
Yes, I feel so very guilty for doing so.

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Is there anything you don't cook with Bacon, Dave.
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Old 03-02-2014, 11:04 PM   #12018
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When I was in the Army, we got served lamb something or other. It was as tough as the boots I was wearing. Haven't tried it since.
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Old 03-02-2014, 11:09 PM   #12019
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Originally Posted by KSCRUDE View Post
Our asparagus patch is about 10 years old now. You just plant some roots and it starts growing and spreading bigger every year. It will come up every spring as soon as the ground warms. It grows so fast you can literally watch it grow. You need to cut the spears before they get much over 8 inches long as they will get woody. It will grow until late fall, then goes dormant. This is our asparagus patch today, behind the fence in the corner, under last years sunflower crop. We leave them for the birds to eat all winter. A few tall stocks can be seen still standing. We should have asparagus coming up in April.
Don, if you will break the asparagus spears rather than cut them, they'll always leave the woody part on the plant. A master gardener taught that trick. And I never had to go back for a knife.
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Old 03-02-2014, 11:10 PM   #12020
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Originally Posted by Dunner
When I was in the Army, we got served lamb something or other. It was as tough as the boots I was wearing. Haven't tried it since.
When I was in the Air Force - the lamb chops were tender, medium rare, and the mint jelly was just right. I was always told we ate better than the others, but this confirms it's.
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Old 03-02-2014, 11:13 PM   #12021
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When I was in the Army, we got served lamb something or other. It was as tough as the boots I was wearing. Haven't tried it since.
Hey Mike !!!

You don't know what you have missed.
Lamb cooked properly is delicious or even incredible simply fantastic. Our side trip is to my DW's sisters place we are having a blast and the crown is flowing.

Cheers !!!
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Old 03-02-2014, 11:15 PM   #12022
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When I was in the Army, we got served lamb something or other. It was as tough as the boots I was wearing. Haven't tried it since.
Dunner, when my ex cooked lamb it was as you described; when my DW cooks it it is way to succulent for anything but eating all of it. Depends on the way it is prepared.

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Don, if you will break the asparagus spears rather than cut them, they'll always leave the woody part on the plant. A master gardener taught that trick. And I never had to go back for a knife.
I like asparagus way too much. I will probably put in an elevated asparagus garden this year.
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When I was in the Air Force - the lamb chops were tender, medium rare, and the mint jelly was just right. I was always told we ate better than the others, but this confirms it's.
Hmmm, maybe DW has an air force recipe book?

We were featured on a Shaw TV show about gardening and the greenhouse I built for my wife.
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Old 03-02-2014, 11:20 PM   #12023
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Dunner, when my ex cooked lamb it was as you described; when my DW cooks it it is way to succulent for anything but eating all of it. Depends on the way it is prepared.

I like asparagus way too much. I will probably put in an elevated asparagus garden this year.
Hmmm, maybe DW has an air force recipe book?
Hey let's not discount asparagus that is a wonderful veggie !!!!! You may go back to your planned disfunctions.
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Old 03-02-2014, 11:33 PM   #12024
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Hmmm, maybe DW has an air force recipe book?
Before this goes too far Dennis - I'm not sure the Air Force ever served lamb chops or lamb of any kind. Just making the same point you and Jeff did. Lamb can be outstanding. Or like anything else - it can be burnt or otherwise poorly prepared, seasoned, etc.

This is why I'm having such a hard time dieting. I love to eat food, cook food, watch food shows, collect cookbooks, smell food cooking. You name it - if it's food - count me in. Dang. Ok - a thimble or two here and there.

I have already rearmed what 2 ounces of most proteins looks like - and can eyeball a cup of raw veggies and fruits and 1/2 cup when they're cooked.

As for the lamb - muddle eastern cooking has a real handle on it lamb and goat.
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Old 03-02-2014, 11:51 PM   #12025
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BTW Possum - did ya ever say what the new little watch dogs name is?? I take it that it is not Tag or Movado???
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Old 03-02-2014, 11:55 PM   #12026
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When I was in the Air Force - the lamb chops were tender, medium rare, and the mint jelly was just right. I was always told we ate better than the others, but this confirms it's.

Yeah, but did they have adult supervision in the Air Force?

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Dunner, when my ex cooked lamb it was as you described; when my DW cooks it it is way to succulent for anything but eating all of it. Depends on the way it is prepared.
You expect an Army cook to know how to prepare lamb for hundreds of men and still get it tender enough?
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