Highs Near 80
Here are the finished asparagus pickles. Note the RJ-45. I’ve unplugged them from the network in our test lab. Well, really, I just took them out of the “server” as we call it, where they chilled overnight. If you’ve checked the previous picture, you’ll know the asparagus was pickled with ginger, garlic, and pickling spices as well as the obvious habanero.
I was the first test subject. Being so small, the stems absorbed a lot of flavor. The first flavor, one that hits your tongue immediately, is vinegar. Next comes ginger and clove (from the pickling spice) wrestling for dominance. These flavors are more pronounced at the base of the stem because gravity took the spices to the bottom of the jar. Those flavors intensify if you start eating from the tip. They gradually fade and about 5 seconds after you’re done the habanero lands. Not hot, but pleasing warmth, just enough heat to clear your nostrils.
Three people liked them enough to eat several. One guy politely and slowly ate just one, obviously not enjoying it. Another guy took one bite and threw the remainder in the trash can. Many people saw the habanero and “just said no.”
My first idea for reformulation was to cut back on the pickling spices, or at least the cloves. I used one tablespoon of mixed spices in the first approximation. Later, I decided I liked the intensity of flavor and decided to make no changes. I was surprised that the garlic didn’t show up on the taste radar. Maybe I’ll put more of that in the next time, though it might make the pickles completely overwhelming.
I know the question left in nearly everyone’s mind at this point, does this behave like fresh asparagus? The best answer I have right now is “I don’t think so.”
5:04:18 PM 
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