White Spears

I decided to splurge and by the white asparagus because I'd never tried it. I made something simple, White Asparagus with Brown Butter Crumbs, so I could taste any difference between it and regular asparagus. There definitely is a taste and texture difference, but it's not so incredibly different that it justifies purchasing it. I actually think I prefer the green variety, but it's quite possible that my reasoning is because this asparagus wasn't very good or I did not prepare it that well. It was a bit stringy and had a less pronounced flavor.

I picked up a big bag of discounted baby potatoes for only a dollar, so I cooked up a bunch of them tonight. Plain boiled potatoes are all fine and well, but a little boring, so I made Bacon Wrapped Baby Potatoes instead. I much prefer the baby potatoes to their older brothers because they cook so much faster and they're typically more versatile. I also think that they taste better too, possibly because of the lower cooking time. The flesh has a much better texture and the taste is also more pleasant. I think I should've grilled these instead of finishing them in the oven because the smoky flavor would've been nice, but I enjoyed them, apart from the minty flavor left behind by my toothpicks (we're out of the plain kind). They're kind of like inside out baked potatoes.

Since discovering what makes a crab cake taste like a crab cake with the Old Bay Crab Cakes, I had to apply that to another shellfish to see how it went over. Old Bay Shrimp takes the (crab) cake, having essentially the same flavor but also being shrimpy. What does that mean? I'm not entirely sure. It's safe to say that I liked them and their fishy ways, though.