Text 14651, 92 rader
Skriven 2011-08-13 14:46:00 av Dave Drum (53442.cooking)
  Kommentar till text 14617 av hap newsom (1:124/311)
Ärende: Corny
=============
-=> hap newsom wrote to Jim Weller <=-

 -> Not on price certainly. But if their corn is picked at 7 AM and sat
 -> in the sun by the road until you showed up and then spent some more
 -> time in your hot car trunk it won't taste quite as good as if you
 -> picked your own out of the garden 10 minutes before supper.
 ->
 hn> I've had corn picked and put right in the
 hn> boiling water...and to tell you the truth
 hn> I don't think there's that much difference
 hn> if it's cooked the same day. And when I
 hn> freeze it it does not matter anyway.
 hn> I would not waste the space to grow
 hn> corn, for the amount of corn I'd get
 hn> from my back yard it's not worth it.

That's true unless one is going for the "extra sweet" varieties. The will lose
some sweetness if they sit very long (more than a few hours which is pretty
much what you said). Those who *claim* that they can taste the difference are
lumped; in my mind, with the people who *always* know what is best for others.
But, seldom for themselves.
 
 -> As well the growers select their varieties based on tons per acre
 -> yield, not maximum taste.
 ->
 hn> Bull hockey. The commercial growers who
 hn> sell to canners and such sure. but the
 hn> small farmers go for the better varieties,
 hn> at least around here they do....
 hn> We have lots of farmers markets and
 hn> fierce competition, corn growers
 hn> go for the better heirloom varieties
 hn> OR they go for the super sweet
 hn> corn...I look for the heirloom ones
 hn> chat with you soon!

Commercial growers who sell to Del Monte or Stokley/Van Kamp or Green Gigantic,
or whomever are usually on contract, like the pumpkin growers who grow for the
world's pumpkin processing centre, Morton, Illinois' facility owned by Libby's.
The buyers often provide the seed, require certain fertilisers and/or
pesticides/herbicides, and prohibit others. In the case of the pumpkins the
company even harvests them ... pretty much all the landowner does is provide
dirt and some sweat. And he is paid even if the crop fails.

I suspect that sweet corn factory farmers have such an arrangement, but I don't
know that for a fact. Just that the mechanised equipment to pick huge
quantities of sweet corn "at the moment of perfection" to quote Niblet from the
Jolly Green Giant commercials, is gonna be expensive for a single farmer to buy
and maintain. 

Me, I used to prefer "field" corn to the sweet varieties. And almost right up
to the "dent" stage. My granddad called it "horse corn" ... and he liked it,
too. But, by the time I get to the Affordable Dentistry clinic the sweet corn
on the cob season will have ended - I will have to be content with frozen or
canned niblets.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chile Corn & Peppers
 Categories: Vegetables, Chilies
      Yield: 4 servings
 
      1 ts Vegetable oil
    1/2 c  Onion; chopped
      2 c  Whole-kernel corn
           +=OR=+
     10 oz Frozen corn; thawed
      1 sm Red bell pepper; diced         
      1 sm Green bell pepper; diced 
    1/2 tb Dried chile pepper; ground
    1/4 c  Tarragon vinegar
           +=OR=+
    1/4 c  White wine vinegar

  In a large, non-stick skillet, heat oil and cook onion
  until translucent. Place vegetables in skillet and stir-
  fry 2 minutes. Stir in chile pepper and vinegar, cooking
  just long enough to warm through.
  
  Source: Light & Easy Diabetes Cuisine by Betty Marks
  Brought to you and yours via Nancy O'Brion and her Meal-Master
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Silence is one of the hardest arguents to refute. -- Josh Billings
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