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Post by onlyMark on Apr 8, 2024 9:46:07 GMT
Something I remembered more than learnt today. Every year in a certain season some supermarkets will drag this machine out for a few weeks then put it back into storage for the following year. It's an asparagus peeling machine. Really big thing is asparagus in Germany though not restricted to that country -
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Post by bjd on Apr 8, 2024 9:52:28 GMT
Asparagus season is just starting here in France too although I have never seen a peeling machine. Asparagus is one of the few crops that grow well around this area but unfortunately, they are mostly white. I prefer the green ones which you don't need to peel and taste a bit stronger.
Just bought some at the (outdoor) market this morning actually. I don't peel them, just cut the thicker stems off at the bottom.
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Post by mickthecactus on Apr 8, 2024 10:44:56 GMT
I just bend them and they snap off at the right place.
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Post by htmb on Apr 8, 2024 13:39:24 GMT
I’ve never seen a machine like that one.
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Post by fumobici on Apr 8, 2024 17:02:39 GMT
Who peels asparagus? And why? That machine looks like a scaled-down version of the thousands of CNC milling machines that crank out parts for airplanes around here.
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Post by fumobici on Apr 8, 2024 17:03:29 GMT
I just bend them and they snap off at the right place. This is 100% the correct answer. I came to the same conclusion by trial and error.
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Post by kerouac2 on Apr 8, 2024 17:21:01 GMT
I buy mine frozen and ready for cooking at Picard.
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Post by cheerypeabrain on Apr 8, 2024 17:24:48 GMT
I've never eaten asparagus...why would I eat something that smells so disgusting?
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Post by bjd on Apr 8, 2024 18:01:09 GMT
White asparagus has a thick skin on it. If you don't peel it, it gets stringy and hard to eat when you cook it.
re: breaking the ends. The ones I bought today were quite thick at the bottom (I would have preferred thinner ones) so snapping off the ends was not an option.
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Post by fumobici on Apr 8, 2024 18:34:09 GMT
White asparagus has a thick skin on it. If you don't peel it, it gets stringy and hard to eat when you cook it. re: breaking the ends. The ones I bought today were quite thick at the bottom (I would have preferred thinner ones) so snapping off the ends was not an option. Here in the US, we are sensible and don't do white asparagus. Also, the think-ended ones are the best for doing the snap thing on. The thinner ones are more apt to just bend.
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Post by fumobici on Apr 8, 2024 18:35:44 GMT
Oh shush. I just bought asparagus to make with rice and shrimp and you'd love my version of it. If you ever tried it.
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Post by bixaorellana on Apr 9, 2024 5:25:19 GMT
This afternoon while walking the dogs I passed a grassy hill where a goat was tethered to a tree. As I idly stared at it, I suddenly realized why goatees are called goatees.
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Post by kerouac2 on Apr 9, 2024 7:21:39 GMT
Took you long enough!
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Post by bixaorellana on Apr 9, 2024 15:45:36 GMT
I am a late bloomer.
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Post by whatagain on Apr 10, 2024 9:39:46 GMT
Unless someone explains I think I will need a few more decades to understand.
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Post by kerouac2 on Apr 10, 2024 10:55:08 GMT
Well, if you think of the relation between a biche (cerf) and a barbiche, you might figure out the relation between a goat and a goatee.
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Post by bixaorellana on Apr 10, 2024 15:11:36 GMT
Deer??
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Post by mickthecactus on Apr 10, 2024 16:14:33 GMT
Isn’t a goatee a small goat?
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Post by bixaorellana on Apr 10, 2024 19:13:46 GMT
No. That would be a goatino, or goatito, depending on the country in which the petite chèvre resides.
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Post by mickthecactus on Apr 10, 2024 20:32:53 GMT
Isn’t that a cheese?
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Post by bixaorellana on Apr 11, 2024 1:57:31 GMT
Hmmm. Cheese? That's not out of the question. As you know, I have no French &, thinking about it again I am fairly sure that "petite chèvres" are actually those tiny epaulets sometimes added to women's garments as fashion statements.
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Post by bjd on Apr 11, 2024 6:56:34 GMT
Chèvre is a goat, also a generic goat cheese. If you are buying one you ask for a specific name.
However, chevreuil is a deer or venison. So we are back to biche and barbiche.
Epaulets??
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Post by mickthecactus on Apr 11, 2024 7:03:58 GMT
Chevron?
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Post by whatagain on Apr 11, 2024 7:59:31 GMT
I finally goat it ! I never made the link with biche and barbichette (never used barbiche)
Add the moustache and you have the bouc (male of the goat).
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Post by bixaorellana on Apr 11, 2024 16:06:58 GMT
It's a great a-ha! moment, isn't it, Whatagain?
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Post by kerouac2 on Apr 15, 2024 18:40:26 GMT
As the Olympic games approach (102 days now?), there was a report about the renovation of the Grand Palais on the evening news. They've been working on it for 3 years, and the work is now complete. It will be used for fencing and taekwando. But what surprised me was when they said "the Palace of Versailles can fit inside it."
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Post by bixaorellana on Apr 15, 2024 19:52:20 GMT
That makes it pretty darn grand!
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Post by mickthecactus on Apr 16, 2024 18:14:31 GMT
Australia is only 80% of the size of Canada.
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Post by tod2 on Apr 18, 2024 17:05:02 GMT
I learnt today I am officially a British Citizen BUT, I am one when I leave South Africa by exiting through a Border Control and having my British Passport stamped, but I am a South African when I return and must present a South African passport. OK, I can do that. But does that mean I left the country being British and have vanished into thin air according to the exit stamp?
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Post by htmb on Apr 18, 2024 17:26:39 GMT
This is the way I travel in and out of the USA. It is the law that I must use my US passport while on US soil. I’m not sure this would be correct for you because both your countries are different from mine, but this is what I do when traveling from the USA to a European country:
Enter my Italian passport information into the airline portal and use my Italian passport with the airline to leave the USA (we don’t have an exit immigration procedure, however, if a USA government official were to stop me for some reason I would present my USA passport.
On entering the EU I present my EU passport and use it throughout the trip.
When preparing to return to the USA I enter my USA passport information with the airline. I exit through the EU immigration zone with my Italian passport and put it away. From that point onward, and entering into the USA, I use my USA passport.
And, since I began using my Italian passport, I have not received any exit stamps that I can remember.
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