Any Home Bakers Here?

[jnicholes]

@penny1960, here's how I do it.

Put the asparagus on a cookie sheet, sprinkle with a little bit of olive oil, then sprinkle with salt pepper and parmesan cheese. Bake at 400 until al Dante.

When you do it, let me know how it turns out!

Jared

 

[jnicholes]

Its out of the brine! Now I need to wait until eye formation is noticeable. Then, it can be eaten.

Maybe 3 to 4 weeks.

Jared

 

[BullChick]

View attachment 1838227

Its out of the brine! Now I need to wait until eye formation is noticeable. Then, it can be eaten.

Maybe 3 to 4 weeks.

Jared

 

[jnicholes]

View attachment 1838332

 

[BullChick]

Nooooooo!

 

[jnicholes]

Nooooooo!

I actually have to agree with you on that! It's so hard to be patient while I'm aging cheese!

 

[pennyJo1960]

Okay well worst no one got asparagus I had it too long pulled it out went straight to compost was so ticked at me, so fast cucumber and cherries

 

[Aria]

Okay well worst no one got asparagus I had it too long pulled it out went straight to compost was so ticked at me, so fast cucumber and cherries View attachment 1838355

DARN....next time it will be fine. I hate when that happens and it
does happen Penny. Aria

 

[jnicholes]

Okay well worst no one got asparagus I had it too long pulled it out went straight to compost was so ticked at me, so fast cucumber and cherries View attachment 1838355

Sorry to hear that. I've had that happen to asparagus too.

On a side note, I'm making sourdough crumpets this morning.


Jared

 

[Aria]

Sorry to hear that. I've had that happen to asparagus too.

On a side note, I'm making sourdough crumpets this morning.
View attachment 1838757

Jared

I am making Rolls...two batches....one for home and one for the Cottage. Monday Husband back therapy and Tuesday, husband
Golf League...Wednesday to the Cottage. Aria