I have always resorted to steamed asparagus as a side dish without ever giving any thought as to how I could dress it up or spice it up a bit. Alton's microwave steaming method is something I will definitely test soon; especially since cleaning that darn steamer contraption is a pain. The oven roasted asparagus looks equally good and may just be what I've needed for some veggie variety. The green terrine looks interesting and would probably be a good appetizer to set out for guests with some toasted French bread rounds or crackers. I have to ask though, has anyone seen quark at the store? There is a great selection of cheese at my local market, so I may just have to nose around a bit and see what the Italians have that is similar. Is it just me or does AB salt the heck out of his asparagus?
I thoroughly enjoyed that Alton spent more time on cooking than on background and extraneous information than the past few episodes. Sure, Porterhouse Rules had the ingenious Chaplinesque factory scene and Grillus Domesticus would intrigue film students with the back and forth panning during the grilling session, but what I want to see in a cooking show is application. Understandably, with Alton being first and foremost from the film industry, Good Eats can get carried away with cinematography and comedic elements from time to time. Don't get me wrong; those are integral ingredients in what makes Good Eats so much better than many of the
p.s. Does Alton really have a pot bellied pig running around his house now? For some reason that wouldn't surprise me in the least. He does love his bacon :-)