It has long been known that some people find that their urine has a strong, unusual smell after they eat asparagus, which is believed to result from sulfur-containing compounds (Nencki 1891). Other people don't notice anything unusual after eating asparagus. There are two possible explanations for this: some people excrete smelly compounds in their urine after eating asparagus, while other people don't excrete them; or some people can smell the compounds, while other people can't.
【在 c***p 的大作中提到】 : 不生产???
c*p
53 楼
感觉是废话阿 要不没有要不闻不到,客观的是有还是没有?
, explanations eating
【在 g*********o 的大作中提到】 : It has long been known that some people find that their urine has a strong, : unusual smell after they eat asparagus, which is believed to result from : sulfur-containing compounds (Nencki 1891). Other people don't notice : anything unusual after eating asparagus. There are two possible explanations : for this: some people excrete smelly compounds in their urine after eating : asparagus, while other people don't excrete them; or some people can smell : the compounds, while other people can't.
较真 http://en.wikipedia.org/wiki/Vegetable The noun vegetable means an edible plant or part of a plant, but usually excludes seeds and most sweet fruit. This typically means the leaf, stem, or root of a plant. In a non-biological sense, the meaning of this word is largely based on culinary and cultural tradition. Therefore, the application of the word is somewhat arbitrary and subjective. For example, some people consider mushrooms to be vegetables even though they are not biologically plants,[1][ 2] while others consider them a separate food category.[3]
【在 x****z 的大作中提到】 : 较真 : http://en.wikipedia.org/wiki/Vegetable : The noun vegetable means an edible plant or part of a plant, but usually : excludes seeds and most sweet fruit. This typically means the leaf, stem, or : root of a plant. : In a non-biological sense, the meaning of this word is largely based on : culinary and cultural tradition. Therefore, the application of the word is : somewhat arbitrary and subjective. For example, some people consider : mushrooms to be vegetables even though they are not biologically plants,[1][ : 2] while others consider them a separate food category.[3]
我今天在报纸上也是刚看到一个做法,用butter和虾。 Braised Asparagus with Shrimp and Hollandaise Total Time: 35 minutes Serves: 4 Ingredients 4 lemons 1 quart vegetable stock or water 1 fresh bay leaf 1 cup white wine 1 tablespoon whole black peppercorns 1 tablespoon yellow mustard seeds (optional) 1 teaspoon celery seeds (optional) 2 large egg yolks 1 tablespoon tarragon or Champagne vinegar Kosher salt, to taste Cayenne pepper, to taste 1 stick plus 3 table- spoons unsalted butter, diced 1 pound asparagus, trimmed and ends peeled 1 pound large shrimp, cleaned and deveined What To Do 1. Cut 3 lemons in half. In a medium pot, add halved lemons, stock (or water ), bay leaf, wine, peppercorns and, if using, mustard seeds and/or celery seeds. Bring brine to a boil, then reduce to a simmer. Cook about 25 minutes. 2. Bring a shallow pot of water to a boil. Reduce heat to low, so water gently simmers. Whisk yolks and vinegar together in a medium bowl. Season with salt and cayenne. Set bowl over pot of simmering water and whisk aggressively until the mixture thickens to the consistency of heavy cream. Move bowl on and off heat whenever steam begins to rise, to avoid curdling. Regularly scrape down bowl's sides with a rubber spatula to ensure even cooking. 3. Whisk in 1 stick diced butter, piece by piece. Add each piece only after previous one has been emulsified. When all butter is incorporated, hollandaise should be pale yellow and thick. Season with lemon juice and salt. 4. For the asparagus, set a large frying pan over medium heat. It should hold all asparagus in one even layer. Swirl in 3 tablespoons butter. Once melted and foamy, after 1-2 minutes, add asparagus. Season with salt and cook while turning spears regularly. Once asparagus is tender, 3-5 minutes, transfer spears to paper-towel-lined plate. 5. Remove boiling stock from heat. Stir in shrimp and cover pot. Let shrimp poach until cooked through, 2-3 minutes. Remove shrimp from brine and toss with a squirt of lemon juice. 6. Divide asparagus and hollandaise among plates. Arrange shrimp alongside and drizzle remaining butter from the sauté pan over top.