Text 14860, 119 rader
Skriven 2011-08-19 05:59:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Qwibbles
================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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.

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

I don't detect an overpowering or offensive aroma from poultry liver. So? And I
prefer actual "corn taste" from my corn as opposed to pre-HFCS sweetness. My
metabolism does a fine job of turning that excess starch in corn more than 30
seconds from the plant back into glucose in my blood. Corn is as big a cause of
spikes in my blood glucose levels as is white bread ... more so, really, as I
eat corn more often than bread.
 
 ML> I have never cooked corn out in the field but have snitched
 ML> it raw in the field, and it does seem substantially sweeter
 ML> and better just picked than it does later on. The difference
 ML> may not be obvious to all, but it stands to reason that it is
 ML> there and may be detectable by more citified palates.

Ah, but I care not a lot about sweetness in my corn. Logic, reason and folding
money will take you further than logic and reason.
 
 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.

 ML> I agree that's true for tomatoes, but I do recall distinct
 ML> different tastes among corn varieties. On the whole, the
 ML> newer ones have gotten sweeter, but I would put forward that
 ML> the older ones had more "corny" flavor, whether you like that
 ML> flavor or not. I was a bit exercised the first time I had

I do. More (much) so than the "sweet".

 ML> Silver Queen, because it didn't taste corny enough. Got used
 ML> to it just in time to move north where Sugar and Gold and
 ML> Butter and Sugar (and similar bicolor varieties) were popular.
 ML> Now we see super-sweet and/or super-hardy varieties with
 ML> romantic, evocative names like 272A, which are more like
 ML> candy than vegetable.

I've only done the white corn once in my memory. And did not care a lot for it.
The kernels were small and it tasted different from what I was used to and
liked. I'd like to try "Indian" corn (multi-colour) at least once. But, I
probably won't as almost all those who grow it currently do so for fall
decoration purposes.
 
 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.

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

You give the 'Murrican consumer much more credit vis-a-vis aesthetics than I
do. If there are not substantially fewer kernels per ear, no matter the
neatness, or lack thereof, in which they are placed on the cob -- most people
won't shiv a git.

MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Poor Knights - Heirloom Recipe From 1500's Britain :)
 Categories: Desserts, British, Breads, Wine
      Yield: 4 servings
 
      4 sl (thick) bread
      2 lg Eggs beaten
    200 ml White wine [or milk]
    1/2 ts Cinnamon
  1 1/4 tb Sugar
           Oil for frying
           Confectioners sugar to serve
           Cinnamon to serve
 
  This dish originated during the middle ages in England and
  spread all over the world with many variations.
  Traditionalists should use bread, but stale cake is a good
  substitute. Red wine can be used instead of white.
  Substitute milk for wine and you have a more recognizable
  dish called, incorrectly, French toast.
  
  Bread: Cut off crusts and cut into quarters. Place in a deep
  dish. Mix eggs with wine, cinnamon, and sugar in a bowl.
  Pour, once mixed, over the bread and leave to soak for 3
  minutes. Heat the oil [1/4 inch deep]. Drain the bread and
  slide it into the hot oil {Watch your hands as it 'spits'}.
  Fry until golden brown on both sides Drain on absorbent
  kitchen paper. Sprinkle with confectioners sugar and ground
  cinnamon.

  From Ron's Plaice in Blackpool:) Mar 1996.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... A foolish consistency is the hobgoblin of little minds. -- R.W. Emerson
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