So listen, guys, I know this looks like a disgusting pile of green mush. But if this were yellow, it would totally look like scrambled eggs. If you like your scrambled eggs runny (the right way), then this would be appetizing if yellow. And I'm pretty sure that if I hadn't been too lazy to fry up a piece of bacon to put next to this, everyone would have seen it and instantly gotten the joke. But let's face it, I am lazy, and this does look pretty gross.

Anyway, this was the leftover asparagus puree with 1% Methylcellulose A4M. I'm "testing" that asparagus crisp that I mentioned yesterday. "Testing" means "if it works, I'm using it, but if it doesn't, then I was just goofing around."

The crisp is happening. It's going to get crisp, and it will be green (precisely the color of this gunk pictured here). However, I'm thinking that the flavor won't be intense enough to bother with. If I'm going to make this kind of crisp, it needs to be something intense like barbecue sauce, balsamic vinegar, worcestershire, etc.

So, when I had some leftover asparagus base, I figured "Hey, why not fry it?" So I did, slowly, and it cooked up just like eggs. The look is similar, but the texture and mouthfeel is very similar. There's a bit of gumminess on the finish, but the initial texture (until swallowed) is amazingly close to eggs. By the way, Ideas In Food has previously done scrambled corn at some point, so look that up if you feel like it.

Posted by Barzelay on 2009/03/10 @ 1:20 | Comments (3) | Food Additives

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