Text 14837, 77 rader
Skriven 2011-08-17 16:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: corny 756
=================
 -=> Dave Drum said to Jim Weller <=-

 RH> Grandma said the best corn was picked at the top of the hill, shucked
 RH> while running down the hill, and plopped in the pot at the bottom. Odds
 RH> are she was right.
 JW> A wise old lady.
 DD> An old wife's tale old lady ... as I expressed to Ruth.

It's difficult to give you full faith and credit on this, you who
prefer feed corn to sweet and who don't detect a liver aroma in
poultry liver. For sure the sugar content decreases as the time
from picking increases, unless there is an enzyme in there that
turns starch into sugar (there may be, for aught I know, in
fancy genetically engineered stuff, but there certainly isn't
in regular corn) as well as the ones that do the opposite.

I have never cooked corn out in the field but have snitched
it raw in the field, and it does seem substantially sweeter
and better just picked than it does later on. The difference
may not be obvious to all, but it stands to reason that it is
there and may be detectable by more citified palates.

 RH> There were some old eating varieties that were
 RH> supposed to be really good
 JW> A lot of the heirloom varieties are superior tasting.
 DD> That is *MUCH* more true for tomatoes than for sweet corn.

I agree that's true for tomatoes, but I do recall distinct
different tastes among corn varieties. On the whole, the
newer ones have gotten sweeter, but I would put forward that
the older ones had more "corny" flavor, whether you like that
flavor or not. I was a bit exercised the first time I had
Silver Queen, because it didn't taste corny enough. Got used
to it just in time to move north where Sugar and Gold and
Butter and Sugar (and similar bicolor varieties) were popular.
Now we see super-sweet and/or super-hardy varieties with
romantic, evocative names like 272A, which are more like
candy than vegetable.

 RH> but the kernels weren't in nice neat rows
 RH> so the supermarkets didn't like them.
 DD> Not true. The stupormarkups just market those with the husks and silk
 DD> intact. 

Marketing isn't just about the one-time purchase. If you
sell snaggle-toothed corn, the word will get round just as
sure as if you posted pictures of them in your ads.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Caramel Popcorn
 Categories: Snacks, Kooknet, Cyberealm
      Yield: 8 servings

      4 qt Hot air popcorn
    1/4 c  Karo syrup (dark)
    1/2 ts Salt
    1/4 lb Oleo
      1 c  Brown sugar
    1/2 ts Baking soda

  Put oleo, syrup, sugar, and salt in a microwave oven. Bring it to a
  full boil, then set the timer for 2 minutes and continute to boil.
  Take it out and quickly stir in baking soda.  In the meantime, have
  the popped corn in a paper bag which has been rolled down from the
  top. Pour 1/3 of the syrup mixture into the bag of popcorn and shake
  bag H-A-R-D.  Repeat twice - always shaking the bag VERY HARD each
  time.  Unroll the bag and close the bag and shake it HARD again.
  Microwave it 1 1/2 minutes.  Take out and shake HARD.  Microwave
  another minute and shake HARD again.  Pour the popcorn onto a cookie
  sheet and let it cool.  Store in a large popcorn container.  This
  recipe is taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK, A
  Collection of Recipes from the Kitchen of Joyce & Clem Kohl.

MMMMM
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