Comments on: Three Salads

By: chris

chris — Sat, 07 Jan 2006 14:50:59 +0000

Hi Edwin. Sure! I’ll have Tin go to your stall on Monday. Thanks!

By: edwin

edwin — Sat, 07 Jan 2006 11:19:27 +0000

chef chris … i might have few boxes of white asparagus this monday. want some ? cheers

By: chris

chris — Sat, 07 Jan 2006 08:26:05 +0000

Hi MM. Edwin sent me a sample too. They look great! Can’t wait to buy more to try different recipes. Apparently, according to my purchaser, the local grower covers his aparagus shoots individually with a tube to keep it from the sun and thus, from developing its green color(from chlorophyl)! Quite labor intensive huh? I know abroad they just cover the shoots in hay to keep sunlight out.

By: ichabod

ichabod — Sat, 07 Jan 2006 00:19:23 +0000

mmmm. your salads sounds refreshing. it would be a great change from the carbo and cholesterol laden foods we’ve been having the past weeks.

By: D-I-A-L-P-A-U-L

D-I-A-L-P-A-U-L — Fri, 06 Jan 2006 20:34:29 +0000

Yeah, that is all funny and everything, but I have the real low-down on asparagus that the others just won’t tell you about. It goes like this: I was walking once in the deep south of France and a very old woman came out of a cave holding a long wooden stick and hollering something about her heart hurting her. I did not know how to react, so I asked her if she needed help, and WHACK, right on my head. I was in great pain when it started to rain, and become quite foggy. T he ground turned soft, then soggy, and slippery. Sliding I was, upon soft ground, noticing that I was moving quite fast through the village of caves and woman with large sticks. I had to stop, but there was something so innocent about sliding on mud, something so…so pure. About a good fifteen minutes later I wound up near a pond where giant frogs and turtles were dancing to Barry White while an older man, who looks something like Gargamel (sp?) was popping. I thought I was in heaven, yes I did. So I asked if I could participate in a battle, “un bataille?” he responded “bien sur.” So he whistled and a small goat, a billy goat came trotting in with
a roll of linoleum on his back. It unrolled out, and the battle began. I started with a soft pop, that gradually sped itself up, and that I unleached a backspin and ended with a walking frieze. The old dude started popping also “biter,” then did the toyest windmills that I ever saw. I was victorious and I was offered some asparagus to eat. It was wrapped in bacon and steamed with steam from a coffee machine…so it smelled a bit busted…

Lata..

By: Wilson Cariaga

Wilson Cariaga — Fri, 06 Jan 2006 11:43:49 +0000

WOW. . .I didn’t know we have white asparagus here. . . last christmas it was hard for us to order white asparagus from out of the country. . . even artichoke hearts it was a headache because the artichokes are not in season, our chef wants it fresh. . .

By: bianot

bianot — Fri, 06 Jan 2006 08:43:01 +0000

So THAT’s what’s in a Salad Nicoise. Thanks for posting the recipe! Do you guys have any opinion on the Salad Nicoise that is served in Coffee Bean and Tea Leaf? I find myself there relatively often, and wonder if it’d be worth having it.

By: Gigi

Gigi — Fri, 06 Jan 2006 07:56:50 +0000

I was blessed to attend a wedding in Hong Kong some years back and the reception was at the Peak Cafe — if I’m not mistaken, it was voted one of the best restos in HK (or the world) that year. In the buffet were these stunning white asparagus as big as cigars. Absolutely fantastic.

I am a fan of Salad Nicoise – comforting and guiltlessly substantial. What a great salad trio you have had, MM.

I’m so glad too that we now live at a time when we have a variety of greens to choose from and we can be freed from the “monotaste” monopoly of iceberg.