Text 14707, 136 rader
Skriven 2011-08-15 07:45:19 av Dave Drum (1:18/200.0)
  Kommentar till text 14668 av hap newsom (1:124/311)
Ärende: Corny
=============
-=> hap newsom wrote to Dave Drum <=-

 ->  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. They 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.

 hn> Yep! I'm not the biggest fan of the
 hn> super sweet corn anyway, and when
 hn> I go out to buy corn (not very often
 hn> anymore) I look for the less sweet
 hn> varieties (which are getting harder
 hn> to find). The grower where Anne and
 hn> I used to get 50# sacks of corn for
 hn> $2 a sack has been converted into a
 hn> golf course and a gated community.
 hn> A waste of some of the best growing
 hn> soil in the world if you ask me!

It's the (current) way of the world - someone sniffed a profit and offered the
landowner an obscene amount of money for his land. Which was then chopped up
and sold piecemeal to other doofi for even more money.
 
 -> 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.

 hn> We don't have much in the way of
 hn> commercial corn production in our
 hn> part of the counrty...you're more
 hn> in the center of that universe! When
 hn> I came to Washington in the mid '60's
 hn> most of the land was in small family
 hn> farms (lots of Japanese truck farms)
 hn> and daffodil and tulip production. In
 hn> the years since then it's moved from
 hn> farms to paved over malls, strip malls,
 hn> huge factories, and less and less
 hn> agriculture..sad situation.

See my above comment about the place you used to buy corn.
 
 -> 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.

 hn> I too prefer the less sweet corn.
 hn> And I like fried corn, and parched
 hn> corn as well. Back in my hunting days
 hn> (all the way back to high school) I'd
 hn> take a sack of parched corn along to
 hn> eat all day. If I didn't have corn to
 hn> parch I'd make hushpuppies or
 hn> corn cakes to take along.

I just confirmed something I had thought for years - the Corn Nuts on the
snack-foods rack *ARE* parched corn. Anyone can buy them down the corner
convenience store -- if they are prepared to take the salt hit. And their teeth
are sound. Those crunchy kernels can (and have done) break a tooth.
 
 -> MMMMM----- Recipe via Meal-Master (tm) v8.01
 ->
 ->       Title: Chile Corn & Peppers
 ->  Categories: Vegetables, Chilies
 ->       Yield: 4 servings

 hn> Snagged, I'll make this one soon!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Parched Corn (Corn Nuts)
 Categories: Vegetables, Snacks, Chilies
      Yield: 3 servings

      1 c  Corn kernels; dried
      1 ts Olive oil
      1 ts Sesame oil
        pn Red pepper flakes
      1 ts Worcestershire sauce
      1 ts Soy sauce
      1 ts Salt
      1 tb Chilli spice
        pn Ground cumin

  Preheat oven to 250xF/120xC. Heat a 12-inch cast iron pan on
  medium high heat, then add the corn. The kernels writhe on
  the pans hot surface as the water inside turns to gas and
  the seed coat bursts open. After a few minutes of heat and
  occasional shaking, the corn is parched.

  In a second skillet heat over medium 1 teaspoon olive oil, 1
  teaspoon sesame oil and the chile flakes. Put the spices in
  a mixing bowl. Add the nuts to the oiled skillet and toss
  until the oil coats the kernels well. Deglaze the pan with
  the Worcestershire and soy sauces and continue cooking until
  the kernels are coated and sticky. Dump the kernels in the
  mixing bowl and toss with the spices. Spread the kernels on
  a half sheet pan and put in the oven for 10-20 minutes until
  the spices are well adhered. Cool the corn nuts and enjoy.

  Parched corn is the perfect accompaniment a cold beverage of
  your choice. They are quite crunchy and you cant eat too
  many in one mouthful, but sitting out for a cocktail party
  or game night, theyll be sure to disappear. Bloody Butcher
  seems to be a great candidate for parching. Try substituting
  lime juice for one of the sauces and other spices, such as
  paprika or ground ginger to create different flavor
  combinations.
 
  From: http://www.agrariana.org

  Uncle Dirty Dave's Archives

MMMMM

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