The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on July 25, 2010, 06:52:40 PM
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http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x79213
Oh my.
elleng (1000+ posts) Fri Jul-23-10 07:12 PM
Original message
Eating corn on the cob these days. How is it in your neighborhood?
(Not great here, but . . .)
Tesha (1000+ posts) Fri Jul-23-10 07:41 PM
Response to Original message
1. Good year here...
Picked Friday morning, shucked and steamed with Old Bay seasoning by noon.
mmmm - juicy and sweet. I love having that farm down the road.
housewolf (1000+ posts) Sat Jul-24-10 12:10 AM
Response to Original message
2. I had the most delicious ear of fresh corn last week
the best I can remember in my whole life! YUMMMMMM....
Lugnut (1000+ posts) Sat Jul-24-10 01:53 AM
Response to Original message
3. It's wonderful!
There's a farm stand about a mile from my house that sells the best butter and sugar sweet corn I ever ate. I have never had a bad ear of corn from the place.
Warpy (1000+ posts) Sat Jul-24-10 12:00 PM
THE DEFROCKED WARPED PRIMITIVE, #09 TOP PRIMITIVE OF 2009
Response to Original message
4. Stuff from Mexico early in the season was beyond wonderful
Now it's later season and not so hot.
hippywife (1000+ posts) Sat Jul-24-10 12:30 PM
MRS. ALFRED PACKER
Response to Original message
5. Local stuff here has been the sweetest, most tender in memory. Really outstanding.
randr (1000+ posts) Sat Jul-24-10 04:15 PM
Response to Original message
6. Olathe Colorado is a few miles down the road and the Olathe Sweet is everywhere AT LAST.
Duer 157099 (1000+ posts) Sat Jul-24-10 06:17 PM
Response to Original message
7. It's been great the past few weeks
I don't know if it's local though, just from the grocery store (there hasn't been any at the farmer's market yet).
Corn on the cob is my favorite summer food, I could (and often do) eat it every night
Oh, I dunno.
Here, the primitives are trying to act as if they have "taste," or sophistication, discerning near-indecipherable differences in sweet corn. All sweet corn is good, whether it comes from Nebraska in late July or from Florida in mid-winter. The primitives, like the sparkling husband primitive when comparing obscure German wines with cheap liebfraumilch, are just being silly; there's not any difference worth paying attention to.
In his whole lifetime, which has involved considerable consumption of corn on the cob, franksolich has been able to notice only one distinction in sweet corn, that between corn grown for human consumption, and corn grown for bovine consumption. franksolich has had on occasion some of the latter, and one cob provides more than enough fiber and roughage for a whole week.
It is not necessary to use butter on corn on the cob--although one should never never never ruin it with imitation butter, margarine--cream cheese, blue cheese salad dressing, and sour cream work well, too.
Sour cream on corn on the cob is exceptionally awesome.
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DUmmies talking corn cobs and it hasn't devolved into anal sex yet? Amazing. :evillaugh:
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The best I ever had was cooked in a cut off 55 gallon drum...redneck chefs... :-)
Chef Bubba put a few gallons of water in a cut off 55 gallon drum....2 cement blocks in the bottom to hold the bulldozer radiator guard above the water...the corn still in the shuck was stacked on top of the guard...then hot coals were shoveled under and around the barrel...a sheet of rusty tin kept the steam in the barrel....I don't know 45 minutes to an hour later Chef Bubba took the corn out. We pulled the shuck back and used it for a handle. Applied some homemade butter, salt and pepper...it was to die for.
The secret to good corn is pulling it at the right time. To early and the kernels are small and lack taste. To late and it's hard and lacks the juices that give it a good taste.
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Does anyone eat plain old "field corn roasting ears" anymore? As a kid I can remember going with my dad and pirating a few ears of corn from any out of the way farmers field. It had to be done at the right time, though or the corn kernels would either be to small or to tough.
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DUmmies talking corn cobs and it hasn't devolved into anal sex yet? Amazing.
I think the primitives are too hung up on what things are called.
Even if they're the same thing.
If franksolich were to plant corn on the William Rivers Pitt here, he would try an experiment.
Half the corn would be labeled plain ordinary sweet corn; the other half of the same exact corn would be labeled "Grown on the William Rivers Pitt, with all-natural, antique, fertilizer." The ordinary batch would be marked at a dollar a dozen, the name-brand batch would be marked at $2 per cob.
After which franksolich would haul it to one of those "farmers'" markets in New England, to sell.
It takes no imagination, no imagination at all, to guess which one the primitives would buy.
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I think the primitives are too hung up on what things are called.
Even if they're the same thing.
If franksolich were to plant corn on the William Rivers Pitt here, he would try an experiment.
Half the corn would be labeled plain ordinary sweet corn; the other half of the same exact corn would be labeled "Grown on the William Rivers Pitt, with all-natural, antique, fertilizer." The ordinary batch would be marked at a dollar a dozen, the name-brand batch would be marked at $2 per cob.
After which franksolich would haul it to one of those "farmers'" markets in New England, to sell.
It takes no imagination, no imagination at all, to guess which one the primitives would buy.
Hang an "organic" tag on a polished turd, and DUmmies will buy them by the basketfull....
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Does anyone eat plain old "field corn roasting ears" anymore? As a kid I can remember going with my dad and pirating a few ears of corn from any out of the way farmers field. It had to be done at the right time, though or the corn kernels would either be to small or to tough.
When we lived in WDesMoines, when I was a kid, there was a huge cornfield behind our house, we could barely see the farmer's house. My dad would do the same thing, as yours. If it wasn't done at just the right time, it was nasty. Done at the right time, it was good.
We get an almost white sweet corn down here, Silver Queen, that is sooo good. Boiled with a bit of sugar in the water, lots of melted butter and pepper with a bit of salt. :drool:
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Back i9n the day, I'd hunt phesant Sat. and Sun. from dawn to sundown walking from field to field. Was a walk of about 10-12 miles all in all. I'd go to a series of feed corn fields first, and strip the dried corn into a hunting jacket pocket, usually a full ear of dry feedcorn. As the day passed, I'd eat a few kernals at a time. Starchy, but ok. Kept my energy up, and that last mile was, especially if I'd bagged a few phesants and a quail or three, as the sun set and the temps dropped like a stone, less tiring.
Anyway, I've sampled corn from all over, and if you cook it in water with quicklime, the starches convert to protine, and pelegra stops being an issue with a high corn diet.
Deep in the heart of the Mexican high desert there were cooked corn sellers. Limewater, with added butter, salt, the fruit lime juice, was the medium, in an old Coke cooler heated from the botton with a charcoal fire. The line in a song "and treating the ladies to coen on the cob..." comes home and made me laugh. The corn was sold a 5 centavos per ear. Or about 2 cents American at the time. BIG spender!
Oh, frest picked sweet corn is very very good, even plain .
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We get an almost white sweet corn down here, Silver Queen, that is sooo good. Boiled with a bit of sugar in the water, lots of melted butter and pepper with a bit of salt. :drool:
Deb -- Silver Queen is what we have in South Jersey too and it's been great this summer!! Sunny, hot and humid agrees with the corn and tomatoes luckily . . .
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My husband grills our corn in the shuck. The best stuff on the planet. Or close to it anyway!! Mmm!
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My husband grills our corn in the shuck. The best stuff on the planet. Or close to it anyway!! Mmm!
Best I ever had was roasted over an open fire in husk at a little place on the Fla Keys called Mack and Marie's. The owner was a former hobo (depression era) who cooked everything over an open fire out back the restaurant (shack). If he didn't like the way you looked or if you asked for salt and pepper,"No food for you!!" (This was back in the late sixties.) Soup Nazi was a knock off IMHO